mitchell12345
Member
Hi, everyone! I finally have some success to report. I've managed to make 2 separate batches of 1st stage kombucha made from from commercial unpasteurized kombucha bought from health food store. The SCOBYs in both instances came out perfectly. The first one I lost track of so threw it out but this second SCOBY is going to make it's second real batch - this first "batch", if I can call it that, was really just to make the mother. I've been sipping on that pour-off bit by bit this last week. But I'd like to continue with production.
Though I'm discouraged by a site I read two days ago that said that beginner's luck truly does work in kombucha but that we'll eventually run into trouble (at least until we learn how to adjust as we go along <g>), I'd like to try to go ahead and attempt making second-ferment kombucha.
Trouble is I'm between work contracts and money is extremely tight. Every recipe/procedure I've looked at says you need bottling jars from a brewing store and that's a no-can-do at this time. Also, surely in the olden days not everyone had just the right type of supplies on hand to do this sort of thing - I'm thinking moonshiners, and such <lol>. Did they all really have all the right bottling apparatus on hand, esp. at first??? I'm thinking not always. But what can one do? Is there any way to do a 2nd ferment without fancy bottles from the brew-it-yourself store? Any tips for coming up with a temporary solution to this? My kombucha will be ready in another day or two and I'd like to try the next step.
Thanks in advance for any tips!
Though I'm discouraged by a site I read two days ago that said that beginner's luck truly does work in kombucha but that we'll eventually run into trouble (at least until we learn how to adjust as we go along <g>), I'd like to try to go ahead and attempt making second-ferment kombucha.
Trouble is I'm between work contracts and money is extremely tight. Every recipe/procedure I've looked at says you need bottling jars from a brewing store and that's a no-can-do at this time. Also, surely in the olden days not everyone had just the right type of supplies on hand to do this sort of thing - I'm thinking moonshiners, and such <lol>. Did they all really have all the right bottling apparatus on hand, esp. at first??? I'm thinking not always. But what can one do? Is there any way to do a 2nd ferment without fancy bottles from the brew-it-yourself store? Any tips for coming up with a temporary solution to this? My kombucha will be ready in another day or two and I'd like to try the next step.
Thanks in advance for any tips!