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02-07-2013 3:44 PM

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  • Posted in thread: monster old kombucha -- still safe to drink on 10-27-2012 at 06:41 PM
    the vinegar can be used as vinegar in recipes. I now people who add it to salads and the like.
    You can also store it in the fridge for quite a while, warm it to room temperature and use it
    as starter ...

  • Posted in thread: Brew Troubleshoot. on 10-12-2012 at 04:55 AM
    It looks like yeast to me. I have had this problem with new SCOBYs before. Try filtering your
    batch through muslin or several layers of cheese cloth and returning it to the SCOBY. You can
    also add som...

  • Posted in thread: monster old kombucha -- still safe to drink on 10-12-2012 at 04:51 AM
    Test the pH of your monstrosity. The pH of the kombucha batch should be between 2.5 and 4.6. If
    it is within this range, it is likely safe. You can test the SCOBY by placing a portion of it
    in a brewi...

  • Posted in thread: Mother gone bad? on 10-12-2012 at 04:41 AM
    You can test the pH of the batch. The pH should be between 2.5 and 4.6. Within this range, you
    are likely seeing new growth. Smell your tea. If it smells "right" it should be fine. It should
    smell a b...

  • Posted in thread: Does this look okay? (green patch) on 10-12-2012 at 04:36 AM
    That looks like mold. Smell it. If it is mold, you should detect it by a musty odor. It's
    probably safest to dispose of the batch and start again. I hope you have a healthy SCOBY on

  • Posted in thread: Why does kombucha make me feel sick? on 10-12-2012 at 04:34 AM
    Try growing a SCOBY and using green tea. Black tea can be hard on a delicate stomach. Also,
    remember that Kombucha detoxifies the liver and balances the pH of the body (affecting the
    kidneys). It is i...

  • Posted in thread: Coffee or Espresso brew? on 10-12-2012 at 04:31 AM
    I have made Kombucha coffee using a SCOBY. The result is a very very potent energy tonic. The
    coffee is slightly fermented and has many of the qualities associated with traditional kombucha