Re: kombucha 101 thread! *another new question #63 and 64*
 

So, um... Hale's Medicine and Mother's Milk has kombucha listed as an L5. :shifty Um.... is this really safe to drink while nursing/pregnant? :shifty :bag :nails I'm really kind of freaked out that he has it listed as contraindicated for breastfeeding.

Re: kombucha 101 thread! *another new question #63 and 64*
 

I remember looking this up at one point and the info he had on it seemed really off and sort of it was some sort of third party anecdotal report of a single incident that didn't seem very credible. Going to see if I can find it again...

Wow his website has totally changed, sorry not finding it now.

Re: kombucha 101 thread! *another new question #63 and 64*
 

If you can feed it to your kids...why wouldn't you be able to drink it while nursing? It is ok to drink a beer occasionally while nursing... I would think that KT would be less.. :giggle

I don't really know though.

Re: kombucha 101 thread! *another new question #63 and 64*
 

It is an odd reference in Hale's. It speaks to a death (or more than one?) in like 1995?! SO weird. Just had me freaked out!!

Re: kombucha 101 thread! *another new question #63 and 64*
 

that is weird?? what would be in it that would be bad?? just that it can cause detoxing?? maybe if you have never been on it and are just coming off a really bad lifestyle/eating and then start drinking it your body would just have to many "open toxins" being released and flushed??

Re: kombucha 101 thread! *another new question #63 and 64*
 

About halfway through this thread….this is getting me excited! My dad brought me a Scoby when he came to visit at christmas and I wasn't too sure what to do with it!

Now I"m inspired...:rockon

Re: kombucha 101 thread! *another new question #63 and 64*
 

I have another question. What is everyones favorite flavors?

Re: kombucha 101 thread! *another new question #63 and 64*
 

strawberry is my favorite. i put two purred strawberry ice cubes in one quart. it is yummy!! i also liked when i cut and peeled a clementine and put that in.

Re: kombucha 101 thread! *another new question #63 and 64*
 

Blueberry is still my favorite. I put just enough blueberries to make one single layer on the top of the gallon jar. I don't puree them, either.

Re: kombucha 101 thread! *another new question #63 and 64*
 

hmm i never thought to try blueberry.... my bucha is done tomorrow.... will be trying that

Re: kombucha 101 thread! *another new question #63 and 64*
 

thanks for all this info.
I had let my scobby go and have been given a new one but I don't have the tea to go with it. From what I read I can use apple cider vinegar, am I correct in that?:shrug3
It certainly is a fun adventure:D

Re: kombucha 101 thread! *another new question #63 and 64*
 

you don't want to use vinegar.

Re: kombucha 101 thread! *another new question #63 and 64*
 

Oh, I'm glad I asked:blush
so do you have suggestion of how I can start the bucha without the previous tea?
or
should I just look for another starter mix?

Re: kombucha 101 thread! *another new question #63 and 64*
 

you just need a scoby and a sweat tea... hmm..starter helps... :think maybe someone else will have an idea... but I am pretty sure you dont' want vinegar..because it is another culture...

Re: kombucha 101 thread! *another new question #63 and 64*
 

You can use a tablespoon of DISTILLED white vinegar or just use fresh sweet tea without anything else. I've done that.

Strawberry, grape, cherry, lemon, in that order. I tried pineapple once and wasn't impressed. Raspberry is good, too.

Re: kombucha 101 thread! *another new question #63 and 64*
 

well, I will hang tight on starting anything until more bucha wisdom flows:D
thanks for the heads up on the vinegar, greatly appreciated.

---------- Post added at 09:39 PM ---------- Previous post was at 07:57 PM ----------

sorry for my constant questions but..when you say fresh sweet tea what do you mean?
I will need to get distilled white vinegar but if fresh sweet tea is what I think it is I already have that.

Re: kombucha 101 thread! *another new question #63 and 64*
 

I'm about to start brewing again!!! I'm excited. I brewed for a while but then I let my SCOBYs die when we moved. I just set out a jar to grow a new SCOBY today.



Does anyone else prefer to drink it at room temperature instead of cold? Does the carbonation add any benefits, or is it just because people like it that way? I hate carbonation, so I like it better if it's room temperature and more flat.


I had another question but now I can't remember. :scratch

Re: kombucha 101 thread! *another new question #63 and 64*
 

I have been seeing that some people mix their kombucha with fruit juice instead of adding fruit. Is this ok? Also I saw that some people are making kombucha *coffee* is this ok for the scoby? Will the benefits be the same?

Re: kombucha 101 thread! *another new question #63 and 64*
 

I am extremely leery of kombucha coffee. It might be fine, it might be dangerous.

Fresh sweet tea is black tea and white sugar in the proper proportions, freshly made.

Yes, you can use juice for your second ferment. I prefer whole fruit.

No, the carbonation has no benefit that I know. I just like it and feel pretty proud of myself :lol.

Re: kombucha 101 thread! *another new question #63 and 64*
 

I read through this whole thread and am faaaascinated. A little creeped out at first at this scoby, because I pictured an algae eater type of moving, swimming creature that you see in fish tanks, but then I image searched it, and okay, so it's like a slimy pancake mushroom :giggle No face or legs. I can handle that. But the carbonation makes me think of this expired grape juice I had once and think the tea will have rotted so much it starts forming gaseous bubbles. Bleck. HOWEVER. I am up for anything that sounds as cool as this whole process does, so I picked up a bottle of cherry kombucha to try today cuz we are in the city and can go to the organic store. AND IT'S DELICIOUS.

So. I'm in. :D And I have a few questions:

My bottle's ingredients were made of green tea instead of black. What's the difference (I'm not a tea drinker, so have no idea)?

There was also cane sugar listed. Is that from before and what the scoby eats? Or is it added afterward to help the flavour? If after, is it going to be a huge difference in taste that I will not like my homemade one at all because it's going to be so plain and gross? Or if it is, can I add some stevia to it? Will that affect the fermentation? I assume there shouldn't be any, of much, sugar left when you go to drink it. Is that correct?

Would you trust someone off the World Wide Kombucha Exchange website in mailing a free scoby, or would it be more reliable to get it off etsy for $5 http://www.etsy.com/listing/50293331...facet=handmade ?

I see a strainer on that same etsy shop. Do you guys strain yours first before drinking?

Okay, I think that's all for now. :) Thanks!

Re: kombucha 101 thread! *another new question #63 and 64*
 

Can you tell me what makes you leery of coffee kombucha? In theory (add freshly made coffee with sugar and a scoby) it sounds good. I'd like to hear your opinions on that. :yes

Re: kombucha 101 thread! *another new question #63 and 64*
 

:)

---------- Post added at 03:42 PM ---------- Previous post was at 03:42 PM ----------


I am thinking that the coffee isn't going to have the same benefits as the tea...but not sure.

Re: kombucha 101 thread! *another new question #63 and 64*
 

You can use a green tea as a portion of your tea but if you use 100% green tea, the SCOBY will not ferment the sweet tea properly. It will take much longer to ferment and will never ferment as completely as it would in black tea. If you repeatedly use 100% green tea your SCOBYs will die eventually.

All white, green, and black tea come from the same plant, the tea plant. (herbal teas aren't truly teas, they're herbal infusions.) Black tea is made when the tea leaves are left out to ferment. Green tea leaves are not left to ferment. Black tea has significantly more tannins and a kombucha SCOBY needs tannins.

The cane sugar is put in BEFORE the kombucha is set to ferment. Some residual sugar is in the finished product, how much depends on how long you let it ferment. I ferment mine twice so there's very, very little left.

I add fruit to the second ferment. If you wanted cherry flavor kombucha, you would add cherries or cherry juice to your second ferment. If you only ferment it once or ferment it twice w/o adding fruit, it tastes like somewhat like hard cider.

You can use other sweeteners to ferment like rapadura/sucanat or honey but not stevia. Stevia does not have the carbohydrates that the SCOBY needs to eat. (You could add stevia after it's done, though, I suppose, but I'm not sure why anyone would want to.) I have no experience using anything other than white cane sugar and blonde evaporated cane juice but-- I used to be on a Yahoo group for kombucha and some people there had the time and money to experiment. There were some that used honey and rapadura or sucanat regularly. Using a blonde sugar like evaporated cane juice or a dark sugar like rapadura/sucanat will work BUT it will not ferment quite as well and you will be left with more residual sugar than if you use white sugar.

The carbonation comes from the yeasts consuming the carbohydrates and releasing CO2. Just like making homemade beer or homemade root beer.

The reason I am extremely leery of putting a kombucha SCOBY into coffee is because you have NO IDEA what you will get. Kombucha SCOBYs have been around for a very long time and have evolved to survive off black tea, sugar, and fruit/fruit juice. Coffee is very different from tea--tea are leaves, coffee beans are legumes, just very different. It is possible to get sick when you experiment with fermentation. :shrug You can google it and maybe you'll find enough people who've done it w/o issue. I have my hands full with brewing my 12 gallons of regular kombucha every two weeks plus we just love it the way it is--I might get in big trouble if I changed it. :lol

Re: kombucha 101 thread! *another new question #63 and 64*
 

Thanks so much for all the information. I really appreciate it. Do I need to use cane sugar, or would refined white sugar work as well?

Re: kombucha 101 thread! *another new question #63 and 64*
 

refined white sugar is cane sugar. :)

Rapadura, sucanat, Florida crystals, evaporated cane juice, etc are all from sugar cane. I use the horrid white stuff for kombucha and only for kombucha.

Shoot, what if I just read this and used Bragg's apple cider vinegar? :doh
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Re: kombucha 101 thread! *another new question #63 and 64*
 

Good to know! Ha, yes, this will be the first time I have bought sugar in a couple years. :giggle

Re: kombucha 101 thread! *another new question #63 and 64*
 

Wait and see, I guess! How much did you use and do you remember if any of the mother got in?

Re: kombucha 101 thread! *another new question #63 and 64*
 

Two tablespoons in two liters. I don't remember if any of the mother got in. Sigh.
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Re: kombucha 101 thread! *another new question #63 and 64*
 

just for the fun of it.. My scoby

http://img.photobucket.com/albums/v1...uegirl/002.jpg
http://img.photobucket.com/albums/v1...uegirl/001.jpg

Re: kombucha 101 thread! *another new question #63 and 64*
 

:tu It looks so nice! :giggle

Actually, yours is much "cleaner" looking. Mine has lots of brown stringys/spent yeast cells on it....plus the occasional spec from a loose tea leaf that slipped through.

Re: kombucha 101 thread! *another new question #63 and 64*
 

Pretty!!!




So where's a good place to buy a scoby? I tried to grow one from a store bought bottle, but it's been sitting for 2+ weeks now and there's no sign of anything. :snooty

Re: kombucha 101 thread! *another new question #63 and 64*
 

Is there even a little film at the top? It can take longer in winter.

My hfs sells them for $5, I think someone said Whole Foods does, too. PM me if you can't locate one.

Re: kombucha 101 thread! *another new question #63 and 64*
 

There's nothing. :snooty


I'll check around, thanks. I even tried to talk DH into stopping at Whole Foods tonight, but he didn't want to. :snooty:giggle

Re: kombucha 101 thread! *another new question #63 and 64*
 

add more sugar to it and see if that works.

Re: kombucha 101 thread! *another new question #63 and 64*
 

Just need to say the blueberry is delicious!! AND i strain the blueberries out and use them in muffins and pancakes and they are still yummy in them!

Lisa-- what kind of grapes do you use ???

Re: kombucha 101 thread! *another new question #63 and 64*
 

Your scoby is so pretty. Mine is weird and ugly. :giggle

Has anyone else tried the crystalized ginger yet...it's my fave. I have one with vanilla beans I had in vanilla syrup brewing and can't wait to try it!

Re: kombucha 101 thread! *another new question #63 and 64*
 

You think even though it's been sitting for 2+ weeks it'd be ok? Or should I get another bottle of kombucha and try again with more sugar? :shrug3

Re: kombucha 101 thread! *another new question #63 and 64*
 

sure can't hurt...put a lid on it too...

Re: kombucha 101 thread! *another new question #63 and 64*
 

It IS growing a scoby!!! :rockon I noticed 2 days ago that it was starting to smell like kombucha, and then today I smelled it again, and when I looked there was the thinnest little scoby on top! I'm so excited!!!


Question though- I started some pickles yesterday. Is it ok for them to sit next to the kombucha (they both have a cloth over them) or do they need to be on separate sides of the kitchen?