Re: kombucha 101 thread!
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Re: kombucha 101 thread!
Bottled my KT for the 2nd ferment tonight! :dance My mom thinks I'm crazy :giggle and told me it looked like there was poop in the bottles. Nope, just cherries to flavor it. I'm pretty sure she thinks I've gone off the deep end.
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Re: kombucha 101 thread!
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Re: kombucha 101 thread!
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Re: kombucha 101 thread!
I like raspberries in ours or blueberries. Can't wait to try different fruits.
meant to put mango in it today but forgot and the mango got eaten. |
Re: kombucha 101 thread!
:heart I love making my own KT. I put frozen cherries in it and I have learned I only need to add 1 or 2 to give it flavor. The bottle I finished this morning had 4 in there and it was wayyyyyyy too sweet. I had some from a 2nd bottle with just 2 cherries and it was much better. DH still isn't a fan, but I keep giving him small tastes.
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Re: kombucha 101 thread!
Ok. So my attempt at a SCOBY has been brewing for weeks. It doesn't seem to be making much progress. There is a huge ''mushroom'' at the bottom, but the scoby like film on top is still very sparse.
I had in my pantry, but I think maybe it's too cold in there? I took it out and put it on my counter. thoughts? |
Re: kombucha 101 thread!
Maybe it wasn't getting enough airflow in the pantry?
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Re: kombucha 101 thread!
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I'm hopeful that I'll see some rapid growth out on the counter. Do I have to start over or can I give this one more time? |
Re: kombucha 101 thread!
I have everything I need but containers. I want at least 2 gallon size because I can drink a lot of kt and I want to keep 4 gallons brewing at a time. Can't find what I need for cheap. I guess anything ends up being cheaper than buying it by the bottle. :sigh
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Re: kombucha 101 thread!
My only problem with making KT is that I want to drink it all. I'm trying to make each batch last until the next is ready to be bottled, but I don't know if I'll make it. :yum So tasty.
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I don't know :bag.
I thought the mushroom and the Scoby were two different things? Someone? |
Re: kombucha 101 thread!
nope the word mushroom and scoby are interchangable. you put in a scoby, and then it will grow a new scoby. or if you are starting with no scoby, a scoby will form on the top.
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Re: kombucha 101 thread!
but her scoby is on the bottom?!
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Re: kombucha 101 thread!
right. It's a big mushroomy type thing on the bottom, there is a film on top, but it's sparse.
I'm so confused |
Re: kombucha 101 thread!
If your mushroom/scoby has sunk to the bottom, that's fine. That is called the mother. What's forming on TOP of the liquid is the baby. It will start out like film and eventually get thicker.
Your scoby will always continue to grow as it forms babies. If the scoby were not at the bottom of your jar, the baby would be growing in film on top of it at the top, making it appear to be one scoby growing larger, however, you can usually rip these apart. Does that help? |
Re: kombucha 101 thread!
Indeed it does! Thank you
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Re: kombucha 101 thread!
You could always post a picture too, so we could really weigh in "officially". :giggle
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Re: kombucha 101 thread!
Now THAT is a great idea. :yes
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Re: kombucha 101 thread!
So.. after reading a few pages back that LisaM's kids eat pieces of the scoby like gummy candies, I have been working up the nerve to try some!
Well, I just had a little tiny piece, and WOW, it tasted like a "sour patch kid". DH was shrieking, lol, couldn't believe I just plopped some in my mouth, but it was actually really good! The sour kombucha coating the flavourless jelly thing.. really did taste like candy. |
Re: kombucha 101 thread!
I don't know if I could eat the scoby. Of course it does tempt me to try it when I think about DH's reaction to watching me eat it. :shifty :giggle
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Re: kombucha 101 thread!
Hahaha, doooo it ;)
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Re: kombucha 101 thread!
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Re: kombucha 101 thread!
I have a few kombucha that could be mailed out if anyone is interested in getting started. I only would need shipping :)
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Re: kombucha 101 thread! *another new question #63 and 64*
I think I need to get into this... :popcorn
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Re: kombucha 101 thread!
I have just recently discovered Komcbucha. I am into the 2nd week of growing my first Scoby. I have a question about making some into vinegar. Would you be able to use the vinegar from the tea to ferment cabbage and other vegetables? My husband can't have regular vinegar made from corn and the apple vinegar is also off of his consumption due to not being able to eat apples. (we have to keep him on a low salicylate diet with many food allergies)
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Re: kombucha 101 thread!
I went to get plain Kombucha to get my scoby started, but my aunt's HFS was out of it. :( I'm hoping to go to a different place to get some tomorrow.
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However, vinegar is not used to ferment vegetables. Water and unrefined salt is used. Sometimes a starter culture is added but not vinegar. Sent from my DROIDX using Tapatalk 2 |
Re: kombucha 101 thread!
Thank you for the answer Lisa. I guess a better way to phrase this would be could the vinegar be used in pickles and or to be added to soups when regular vinegar would be used? Would it not be the right ph balance for making summer pickles? Making this go slimey?
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Re: kombucha 101 thread!
I looked at jars at Target today and they're $20 each for the size I want. :jawdrop Boo!
I'm going to try to go to some restaurants this weekend while dh is home so I can just run in and out. I'm pretty shy when it comes to these kinds of things so I'm going to have to suck it up and endure the weird looks I'm going to get. |
Re: kombucha 101 thread!
check theaters too.
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Re: kombucha 101 thread!
I got a bottle of kombucha tonight to start my scoby. :rockon
I also got a bottle just to drink. I got grape and it was SOOOO good. I've tried kombucha once before reading this thread, and it was disgusting. I went out Wednesday and got a different kind from the HFS, and then a different one tonight, and I'm totally into it. It seems like it bumped my milk supply up by quite a bit. Could that be ? I'm sure it's the bit of alcohol + yeast. |
Re: kombucha 101 thread!
My current batch is fizzy! And so tasty! I need to either start making more or just make a 2nd batch in a separate container so I will have a continual supply.
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Re: kombucha 101 thread!
I've taken to opening my second ferment bottles (with fruit) *in* the kitchen sink. The bottle I opened last night was sooooo pressured. I started taking the top of, it popped the rest of the way itself, and there was so much fizz, that it bubbled up and over and even pushed all of the blueberries out. :hunh I'm not using juice in mine, but frozen blueberries, and I found that if I add 1 tablespoon of sugar to the second ferement, then it gets super fizzy!
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Re: kombucha 101 thread!
:raise Hi! :grin I just tasted my first batch of Kombucha and I'm not sure it's right. :scratch
It tastes more like vinegar than like hard apple cider :shifty So, does that mean I let it ferment too long? :think I used only a half gallon container, split the recipe in half, put in a cool, dry place with towel and rubberband on top, did not stir it or shake it the entire time :bag, and it fermented for 3 weeks. :doh :bag Too long, right? A new SCOBY formed and it was up in the top of the jar and out of the liquid. Is that normal? Also, are a few brown spots on the SCOBY normal? :think They're not green or black or fuzzy or anything, but definitely dark brown. I'm not sure if I just want to invest in a gallon container or try again with 2 half-gallon containers and only let them ferment for a week - 10 days. :think I need to read the whole thread again and figure out when to add fruit, too. :yes Oh, one more question: if I put the SCOBY with some fresh kombucha in the refrigerator while I figure out what to do, will it be ruined? Should I take it out of the fridge right this second? |
Re: kombucha 101 thread!
you can still drink it. next time don't leave it that long.
scoby sounds fine. yes you can store in fridge. |
Re: kombucha 101 thread!
Ya, the brown spots are yeast. Totally fine!
As for when to add fruit.. if you wanted to do say ten days of fermenting next time, then you would pour it into the bottles with some fruit after the ten days, seal bottles, and leave it on the counter for another week. That's called the second ferment. That's when it gets fizzy-ish and flavoured. Once that week is up, you can transfer the bottles to the fridge to stop further fermentation and enjoy cool when you go to drink them. The new scoby forming on top of the liquid is the baby scoby. You will continue to grow new scobys. They will get thicker and stronger, and you can either discard old ones, give them to friends, start multiple batches, eat them, put them in smoothies, dehydrate them into scoby jerky, fry them up, feed them to pets, or... ya.. just discard them if you want ;) |
Re: kombucha 101 thread!
i only let mine sit out with fruit for a day or two. it still gets fizzy and fruity tasting. letting it sit longer will just make it taste stronger/different
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Re: kombucha 101 thread!
i havent been seperating my scobys, i just transfer the whole blob into the new batch. - is that ok?
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