Last Activity:02-09-2016 6:33 AM
3 Likes on 3 Posts
Posted in thread: 1st batch! on 01-28-2016 at 06:39 PM
for best results try to use plain black, green, or oolong teas. I have found orange pekoe,
english breakfast tea, and herbal teas to be spotty at best for kombucha.
Posted in thread: first batch questions on 01-25-2016 at 07:45 PM
I would leave the scoby alone it will keep growing or sink and start to grow another. I find
upper 70's (76to78) as being ideal for quick growth. It will work in the upper 60's but things
could take q...
Posted in thread: Can cheese cloth cause mold? on 01-25-2016 at 07:37 PM
I was fermenting my second large batch in a 30 liter bucket, My starter tea was 1.8l of 3.28ph
black tea with white sugar(1cup/gal)(the starter was fully fermented, but not vinegar). The
scoby was 1/2...
Posted in thread: are all SCOBY's created equal? on 01-21-2016 at 06:02 PM
This is what their lab analysis of their scoby is. I think it would be interesting to start
with a culture like this that has a documented make up, just to see what kind of flavour
profile it created,...
Posted in thread: are all SCOBY's created equal? on 01-20-2016 at 11:42 PM
I read a thred on here yesterday about someone in Isreal could not get a scoby or tea and had
some luck making Thier own scoby. Then last night I noticed a jar of sweet tea I left out at
room temp for...
Posted in thread: are all SCOBY's created equal? on 01-20-2016 at 09:03 PM
Ive been doing a lot of reading about this lately and it seems no they are not all created
equal this link shows that a bunch of scobys tested all had different components. I asked
Posted in thread: Lactic acid vs Acetic acid profile on 01-20-2016 at 06:25 PM
Ive tasted latic and brett flavours in gt's divine grape. Im planning on building up a scoby
with both in it this spring to try and get more funk and sour into my tea.As for the vinagar
profile there ...
Posted in thread: Need a Kombucha Expert, lots of specific questions on 01-14-2016 at 07:54 PM
I disagree with katos response to item 7. Using overly sour or tart (vinegar) mature tea for
starter is fine, just reduce your amount of starter tea to %5. What your are trying to do is
lower the swee...
Posted in thread: Anyone ferment kombucha in plastic Big Mouth Bubbler? on 01-14-2016 at 07:42 PM
Last month i went to the LHBS and grabbed a 5 imp gal food safe pale added a spigot and it
worked like a charm.