- Posts 11
Last Activity:08-14-2013 2:17 AM
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Posted in thread: What's your favorite tea/spice blend for kombucha base? on 08-21-2013 at 04:32 AM
I don't use flavored teas in my brewing crock because the essential oils can interfere with the
metabolism of the pellicle. Secondary fermentation is a whole 'nuther ballgame.I like many
Posted in thread: few questions and good link on 08-21-2013 at 04:28 AM
how long should the tea bags be left to boil in the pan for ideally? i recall hearing 20
minutes . i want to know that its kombucha makin me feel good and not OD of caffeine.First of
all, don't boil t...
Posted in thread: New To Kombucha on 08-21-2013 at 04:21 AM
Sounds like you're off to a good start! I won't clutter up the thread, but I've been brewing KT
since the late 70s and can probably help out if you run into any issues.My only problem with
that kit of...
Posted in thread: Advice on Kombucha Supplies? on 08-21-2013 at 04:19 AM
Sounds like you're doing fine. Stainless is fine, just stay away from other metals. Some folks
even ferment in a stainless crock. Once you remove the KT from the crock and bottle it, try to
use glass ...
Posted in thread: What kind of mold is this? (is it mold?) on 08-14-2013 at 07:16 AM
I'm not sure that's mold at all. Mold on a SCOBY is nearly always green or blue in roughly
circular patches. Make a test batch and see if it tastes ok. KT made from a moldy culture
tastes really "off....
Posted in thread: When's my mother ready? on 08-14-2013 at 07:14 AM
I just taste it. It's easy to tell. It takes some time to create a SCOBY from bottled GT, but
I've done it. Once you add the SCOBY to your crock of sweetened tea, a lot depends on the size
of the croc...
Posted in thread: How to control sourness? on 08-14-2013 at 07:11 AM
You can add a pinch of sugar or bits of fruit when you bottle it. This will also reactivate the
yeast and create additional carbonation, so make sure you have stout bottles. Explosions are
Posted in thread: Importance of darkness on 07-28-2013 at 02:25 AM
I've done it both ways, don't notice any difference. When it reaches the final bottling though,
I prefer dark glass or a dark cabinet. Not sure it really makes any difference, but I've always
done it ...
Posted in thread: How do I start out? on 07-28-2013 at 01:56 AM
Here's how I have been brewing kombucha since the 80s...Bring about a gallon of water to a
rolling boil. Add a proud 1½ cups of sugar, and continue boiling until the sugar is dissolved.
Don't boil lon...
Posted in thread: How Do You Describe the Flavor of Kombucha? on 07-28-2013 at 12:09 AM
Flavor depends on the type of tea used, length of fermentation, and how long it ages in the
bottle. Also of course, any additional flavors like ginger or fruit. There's always a
recognizable kombucha ...