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RKOTTEK's Photo RKOTTEK Posts: 23,213
5/30/18 8:18 P

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cheers richard



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STARTING-ANEW's Photo STARTING-ANEW Posts: 1,221
5/30/18 8:14 P

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Wow....just loving this process....2 days ago (8th day of 1st ferm) just sweet....today, ready to bottle....my first blueberry ginger kombucha! I'm going to love doing this! Thank you all for your help!



RKOTTEK's Photo RKOTTEK Posts: 23,213
5/22/18 2:49 A

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cheers richard



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STARTING-ANEW's Photo STARTING-ANEW Posts: 1,221
5/21/18 8:39 P

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Started my 1at brew today


RKOTTEK's Photo RKOTTEK Posts: 23,213
5/21/18 3:14 A

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Berry
Instead of adding both scoby plus some tea to a new batch
try just the scoby or half a cup of the old tea to about 2 litres
It may take longer
but this might freshen things up
The other thing would be to do a sequence of batches, drinking it when it is just fermenting to keep the batches less acid.
Cheers Richard



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STARTING-ANEW's Photo STARTING-ANEW Posts: 1,221
5/20/18 8:35 P

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Brought my scoby home today, and he's resting, ready to be put to work tomorrow...
While I was at my sons, I asked a thousand questions and watched him start his F2 and begin a new batch...I feel good about doing thisand, hope I can ask all you another thousand questions...

BERRY4's Photo BERRY4 SparkPoints: (337,723)
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9/18/17 11:27 P

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emoticon for the input. -- I think that's when I started disliking my 'bucha. Even w/ a 2nd ferment, it still tasted like flavored vinegar. (I've been purchasing a small case--6 bottles, at COSTCO. That's what I've been using since they started carrying it. One store carries HUMM coconut /lime & the other has Dr. Brew, a 6-pk w/ 3 different flavors.)

I will experiment w/ this for a few weeks & see if I can improve my process AND flavor!
emoticon

"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,213
9/18/17 7:05 P

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I think the main problem of using an old scoby ,but moreso old kombucha tea, is that the old kombucha tea may be very vinegary.
The strong vinegar flavor may carry over to the next couple of batches.
When using an old scoby try to minimise the amount of old kombucha tea that goes into a new batch.
Maybe 5-10% rather than the recommended 20%
Cheers Richard



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9/18/17 1:51 A

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Here's a link I should have checked before I did my SCOBY restart Sunday.

www.kombuchabrooklyn.com/kombucha-br
ew
-faq


I've been taking brew from the bottom of the jar and ending up w/ some definite yeasty, vinegar-like tea. -- For this time, I plan to do one round to just get everything restarted & then work with a 2nd round to take to 2nd fermentation / flavoring, etc. I added a bit extra sugar to hopefully get the probiotic activity working again. (Hope I'm right in my thinking here...)

"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,213
9/6/16 7:58 P

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That was an interesting read.
To keep it simple
Kombucha is essentially a vinegar factory with yeast present that can also produce CO2 gas as part of fermentation.
The fact that there is only a small amount of alcohol produced means that Komucha can be enjoyed as a refreshing fizzy beverage without getting drunk.
Flavors can be added to Kombucha including fruit juices, this makes Kombucha the equivalent of a flavred beverage like lemonade.
I had an attempt to produce Kombucha ginger beer by the addition of ground ginger but it proved a disaster. This does not mean its impossible but may require the boiling of some fresh ginger in the initial tea. I will try again at some stage.
Some people let the fermantation proceed too far, the excessive vinegar produced can make the drink unpalatable if allowed to proceed to this stage.
It is best bottled within about 8 days of fermentation.
Cheers



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9/6/16 3:08 P

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Found an excellent article on myths vs. truths re. kombucha. I recommend reading through it. -- It also includes some pluses & minuses re. various store-bought brands. (I will grab these while traveling for a healthier option for maintaining hydration.)

www.phoenixhelix.com/2013/03/25/komb
uc
ha-myths-vs-truths/


* Thank you for taking the time to explain specifics & make suggestions!
emoticon
Even though NOT very fizzy, my SCOBY grew double its size when I just added "food" previously. -- I've just started a new brew to work with...

"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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RKOTTEK's Photo RKOTTEK Posts: 23,213
7/5/16 2:56 A

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the main scoby is the important 1.
when most of the sugar is used up and the mix is starting to taste acid. you can dissolve up 1/2 cup of sugar to a small amount of water and add back to your gallon jar.
after about 3 days you can then bottle.
(I use plastic soda bottles to prevent explosions)
Scoby growth and increasing acidity is an aerobic process.
Once bottled and sealed, the fizz comes from an anaerobic process from yeast present. initially store bottles at room temperature for a couple of weeks. then test 1 for fizz, if everything is ok, then you can refrigerate the other bottles. (this helps retain fizz once opened
Cheers



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7/5/16 1:23 A

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That is helpful info. But what do you mean about "extra feeding"? -- Should I add another 1/2 cup sugar to the 1 cup I typically use for my gallon brew? (I use 8 tea bags; mix of green & black.)
I'd love to hear your thoughts!
emoticon

"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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BILBY4's Photo BILBY4 SparkPoints: (53,835)
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7/3/16 9:24 P

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A scoby can take a while to recover. They don't like like being inactive for long periods. Effectively there are bits of the colony that die off. Eventually they will be replaced but need extra feeding to build up. We don't notice it visually because the scoby physically will be the same size, even that it hosts much less living B&Y.

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ABBEY789's Photo ABBEY789 Posts: 64
7/1/16 10:22 A

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Hello Berry4! Thank you for the warm welcome.
Sorry to hear you've lost your fizz.
Maybe if we do some research and put our heads together, we can figure out how to increase the fizz. I know me and my family will enjoy some fizz in our kombucha. emoticon
After what I've read about making kombucha, I do believe I will do a second fermentation. According to one lovely person who shared on, an internet site, even adding 1or 2 rasins during the second go around will increase the fizz.
I already have a few large jars, but did purchase a huge jar yesterday, in hopes of making large batches someday.
Today I'm hunting for a bottle of GT's original Kombucha to start a scoby.
Thank you again for the welcome, I hope we can communicate again emoticon

Rkottek: Thank you also for the welcome and comments. I have read a little about Kefir and find it very interesting. I'd love to try that also, although it might be a little bit more more involved hunting to find the proper milk to use. Some say only goats milk or sheep's milk. I can imagine it would taste wonderful! I love yogurt and buttermilk, seems it would be similar, I wonder. Thanks again and I hope to chat again. emoticon

Abby


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RKOTTEK's Photo RKOTTEK Posts: 23,213
6/30/16 11:08 P

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Welcome,
Another quick way of getting probiotics is to make Kefir.
This just takes a little over 1 day for each batch and is very easy
Cheers



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6/30/16 10:46 P

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emoticon welcome! It's not a super active team, but share your discoveries, ask questions and we'll do our best to engage!
emoticon

I have a scoby "hotel" from the numerous batches I've brewed. I took a break over the winter, and something changed. I haven't been able to get the fizz back. emoticon

Let me know if you go with a 2nd ferment and what your favorite flavorings are... There are also some super helpful websites I can link you to if you'd like. Let me know!

"We would accomplish many more things if we did not think of them as impossible."
~C. Malesherbes~

"Your mind will be like its habitual thoughts; for the soul becomes dyed with the color of its thoughts."
Marcus Aurelius (121-180 AD)

"In their hearts humans plan their course, but the LORD establishes their steps." Proverbs 16:9




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ABBEY789's Photo ABBEY789 Posts: 64
6/30/16 8:19 P

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Recently discovered the health benefits of Kombucha and fermented vegetables, then found this group. Today I put my first jar of tea in the cupboard, trying my hand at making my own Scoby.
I'm a happily married, 60ish mother of two and always looking for ways to improve me and my family's health. So happy to have found a SparkTeam on these topics.
emoticon

Edited by: ABBEY789 at: 6/30/2016 (20:21)
Abby


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