Re: kombucha 101 thread! *another new question #63 and 64*
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Re: kombucha 101 thread! *another new question #63 and 64*
Home brewed kombucha is a little controversial. As with any natural remedy, your body may not respond to it well. My opinion is listen to your body and you'll be fine.
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Re: kombucha 101 thread! *another new question #63 and 64*
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I did see a few "black chai" teas too. I thought that meant some spice or herb was added. I am so ignorant about tea, lol. So that would be okay as well if I can't find the Red Rose again in the future? ---------- Post added at 10:51 PM ---------- Previous post was at 10:49 PM ---------- Quote:
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Re: kombucha 101 thread! *another new question #63 and 64*
Personally I don't use any spiced or flavored teas but some do. Definitely don't use Earl Gray, the bergamot will kill your SCOBY.
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Re: kombucha 101 thread! *another new question #63 and 64*
Yeah, you can try different flavors of black tea. I've had good results with chai tea.
It was mentioned elsewhere in this thread, but don't use Earl Grey tea. The oil of bergmont in it will kill a scoby. <----- Ha! Lisa beat me to it! |
Re: kombucha 101 thread! *another new question #63 and 64*
What is it supposed to smell like? Mine has brewed for 6 days so far, and if I go up near it, it's STRONG smelling. It looks great, a baby scoby is forming happily away, and I'm not worried, but the smell is a bit overwhelming, haha. When I add the fruit, will it help tone down the smell, or will it lessen over the next week before I bottle it with the fruit? I'm not familiar with hard cider or wines or anything, so I just want to make sure this type of power scent is okay! Kinda like ACV, actually. Is that a good sign? :)
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Re: kombucha 101 thread! *another new question #63 and 64*
that is pretty normal. you can taste it if you want.
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Re: kombucha 101 thread! *another new question #63 and 64*
A sour, ACV smell is a good sign. It will get stronger. Doing a second ferment with fruit will tame it a bit. The acidity is what keeps mold away.
I don't follow all her rules and whatnot, but this is a decent site. http://www.laurelfarms.com/how_to_make_kombucha.html |
Re: kombucha 101 thread! *another new question #63 and 64*
The link won't open for me. :impouting
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Re: kombucha 101 thread! *another new question #63 and 64*
try removing the spaces perhaps...
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Re: kombucha 101 thread! *another new question #63 and 64*
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Re: kombucha 101 thread! *another new question #63 and 64*
I would have no issues drinking it while breastfeeding BUT if I was just starting, I would start low and slow, like 1/4C a day and no more for about 7 days and then increase a little. The reason being that Kombucha is a detoxifier and it will release toxins from your body...and you don't want to send them all to your baby in a big storm. If I was already drinking it before pregnancy/breastfeeding, then I would just keep on drinking without concern. :)
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Re: kombucha 101 thread! *another new question #63 and 64*
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Re: kombucha 101 thread! *another new question #63 and 64*
SCOBY growing help please!
I'm growing a SCOBY from a bottle of 100% raw Kombucha (Food Renegade's directions). It smells right (vinegar like) and a thin SCOBY has formed on top :). My question is, it looks like it's way above the liquid now (like a centimeter). Is this normal or will it dry out like that? It does appear to be actually on top of very large bubbles. I think you aren't supposed to mess with it, but I did tilt it side to side to get it to touch the liquid, but setting it back down looks the same. Is there anything I should do? I think it's about an 1/8" thick. I wanted to grow it to maybe 1/3" before brewing my first batch of Kombucha:cool TIA! |
Re: kombucha 101 thread! *another new question #63 and 64*
it is fine. Just leave it alone!
mine still isn't getting carbonated.. :hissyfit I dislike batches like this. |
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