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Old 02-06-2009, 02:26 PM   #16
Lady TS
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A



I read somewhere that you should use a glass container that hasn't been washed with dishsoap.

So, can I use my suntea container then? It's definitely been washed with dishsoap.
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Old 02-06-2009, 02:37 PM   #17
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

Quote:
Originally Posted by Havilah
Do you brew in a bowl? Where'd you find a rubber band that big? That sounds like a much better plan.
I brew in a gallon jar--the size of the mouth is about 6 inches in diameter, I'd guess, maybe a bit more. I buy them at the farm where we get raw milk. I also use them for storing grain.

Quote:
Originally Posted by Blue Savannah
Is it safe to use herbal tea? I always thought it wasn't. . .
It is safe but my understanding is that you have to use black tea for the SCOBY to make glucorionic acid, which is one of the main health benefits. If you use herbal tea, you won't get nearly the same health benefits. During the fermentation, almost all the caffeine (as well as sugar) is chemically converted.

Quote:
Originally Posted by Lady TS
I read somewhere that you should use a glass container that hasn't been washed with dishsoap.

So, can I use my suntea container then? It's definitely been washed with dishsoap.
I've read that, too. I use all-natural dish soap and dishwasher detergent and I use it on my kombucha utensils all the time. It's fine. If you use a mainstream dishwasher detergent, then it has chlorine bleach in it and it will leave a residue that could kill your SCOBY. You can use a natural dish soap or vinegar and water. If you've ever used conventional soap, just rinse really, really, really well.

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Old 02-06-2009, 02:38 PM   #18
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

I washed mine in hot water/vinegar to remove any residue.
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Old 02-06-2009, 04:38 PM   #19
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

Quote:
Originally Posted by LisaM


It is safe but my understanding is that you have to use black tea for the SCOBY to make glucorionic acid, which is one of the main health benefits. If you use herbal tea, you won't get nearly the same health benefits. During the fermentation, almost all the caffeine (as well as sugar) is chemically converted.
What about using green tea? I wonder if that would make the glucorionic acid.....

So, that was my question earlier.......about caffeine....so, it's safe to give to kids?

My scoby has been resting the way you all mentioned, but not in the fridge......do you think it is still ok?
How do you tell if it's not good?
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Old 02-06-2009, 04:44 PM   #20
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

:wave I am about to start my first batch using no refined sugar as an experiment. I recently read a website about using only honey in kombucha and have been wanting to try it

AFA the unanswered questions so far. . . .

Kombucha is definitely safe for kids

Not sure on the unrefrigerated scoby - but it's probably okay cuz it's just like making a tiny batch of kombucha

Not sure on the green tea. I've never had a scoby go bad so I have no clue how to tell if it's not good When I was concerned, I googled and got some pics But if it *looks* fine, you will know for sure if it doesn't have a baby, it's probably not good or you messed up somehow.


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Old 02-06-2009, 06:00 PM   #21
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

There are some websites that tell you to NEVER refrigerate a SCOBY, just to keep it fed. If it runs out of food, it will eventually die. Refrigeration slows down the metabolism of the SCOBY so it won't starve as quickly. If a baby doesn't start to grow when you put it in fresh sweet tea, then it's dead. So, the one on your counter--did it grow a baby?

Lisa Kombucha Method: This is what I've come up with after awhile--it's the easiest for me.

Bring about 4 cups of water to a boil.
Pour into a large bowl w/ a spout. (I use the Pampered Chef mixing bowl--it has measurement right on the bowl, a handle, and a spout. )
Add 2 Tbsp. organic black tea and 1 cup sugar.
Stir well to dissolve the sugar
Let sit for about at least an hour--or until you're ready.
Remove SCOBYs from finished KT, place in bowl, bottle finished kombucha leaving about 1/2 cup in the jar. Do not wash the jar.
Put some VERY cold water into the jar, then add the sweet tea (I pour it through a strainer), then more cold water until it's at the appropriate level (I figured out the right level previous times through measuring but I no longer measure).
Add the SCOBY.
Cover w/ dishtowel (I use the same one over and over w/o washing) and secure w/ a rubber band. Place in pantry.
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Old 02-06-2009, 10:55 PM   #22
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

my last batch of green tea didn't produce a very good scoby..does much better on black.

What about water?? We have a RO and our tap water is from a water softener..I think I have been using the RO water...but would prefer to just use tap because it is unlimited..where the RO runs out....

any ideas??
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Old 02-06-2009, 11:08 PM   #23
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

the recipe i always use says to use distilled water...
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Old 02-06-2009, 11:53 PM   #24
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

I want to make kombucha, but for whatever reason, I am scared. I make yogurt and kefir, but I use starter, not grains. I got grains from kefir once and I killed them when dd2 was born. Is a scoby kind of the same?
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Old 02-09-2009, 06:54 AM   #25
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

I've read many sources that say to used distilled water. I don't. I did once but it didn't make any difference. I used filtered water.

You can use plain tap water if you let it sit out for 24 hours. That give the chlorine time to evaporate.
Quote:
Originally Posted by lmgeenw
I want to make kombucha, but for whatever reason, I am scared. I make yogurt and kefir, but I use starter, not grains. I got grains from kefir once and I killed them when dd2 was born. Is a scoby kind of the same?
A kombucha SCOBY is similar to a kefir SCOBY but they look different. Kefir needs to be attended to almost daily while kombucha brews for 7-21 days, depending on your taste preference and the temperature in your home. In some ways kefir is easier, in some ways kombucha is easier.

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Old 02-09-2009, 09:08 AM   #26
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

my tap water has salt it in..because it is filtered through a water softener...
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Old 02-09-2009, 06:12 PM   #27
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

I get water outside. . . it is well water, and not softened like the house tap water. We have filtered water, too, but the poor filter can't keep up with my kombucha habit.


BTW, putting the kombucha in old wine bottles for a second ferment is my favorite way to drink it. So fizzy!
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Old 02-09-2009, 06:24 PM   #28
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

Quote:
Originally Posted by cobluegirl
my tap water has salt it in..because it is filtered through a water softener...
ahhh, that probably wouldn't be good. Can you bypass the softener?
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Old 02-09-2009, 06:37 PM   #29
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

Mine is 9 days old and it's jelly-like on the top layer, and there are a few moldy areas forming. Is that normal? It seems gross.

It's starting to smell more kombucha-ish though. For awhile it just smelled like stinky stale tea.

Oh, and what does "growing a baby" look like? There are stringy bits around in the water, and little stringy bits trailing from the mother.
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Old 02-09-2009, 08:21 PM   #30
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Default Re: Kombucha recipes, tips, tweaks, and general Q & A

Can you post a picture? shouldn't be any mold...
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