RaccoonCityKid
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- Joined
- Dec 5, 2012
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I made my first batch of kombucha last Saturday and something doesn't seem right. Before bottling it in sterile swing top bottles, it tasted perfect, better than store bought. After bottling and refrigeration for a couple days, it had a sulfur smell and tasted awful.
I made the SCOBY from scratch using a bottle of store bought, green tea, distilled water, and table sugar. It took a while because its only 65 degrees in my room, but it grew to about 1/4 inch thick.
My Recipe:
7 organic green tea bags
3 quarts distilled water
1 cup white table sugar
approx 1/10 tea from previous batch
After brewing the tea and getting it to room temp, I added in the SCOBY, covered it with a paper towel and a rubber band, and let it ferment for a week.
Other than the pan I used to boil the water, the tea never came into contact with plastic or metal. It fermented in a gallon size glass jar.
I have another batch brewing right now, so I'd like to know what happened before another batch goes to the drain.
Also, the tea had a PH between 2.8 and 3.2.
Thanks for the help!
I made the SCOBY from scratch using a bottle of store bought, green tea, distilled water, and table sugar. It took a while because its only 65 degrees in my room, but it grew to about 1/4 inch thick.
My Recipe:
7 organic green tea bags
3 quarts distilled water
1 cup white table sugar
approx 1/10 tea from previous batch
After brewing the tea and getting it to room temp, I added in the SCOBY, covered it with a paper towel and a rubber band, and let it ferment for a week.
Other than the pan I used to boil the water, the tea never came into contact with plastic or metal. It fermented in a gallon size glass jar.
I have another batch brewing right now, so I'd like to know what happened before another batch goes to the drain.
Also, the tea had a PH between 2.8 and 3.2.
Thanks for the help!