New to forum - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > New to forum

Reply
 
Thread Tools
Old 06-04-2010, 10:06 PM   #1
Rawvegangirl
Recipes 
 
Jun 2010
Miami
Posts: 5


Hello, I'm new to this forum. I've been drinking Kombucha for a while now. My method is black tea brewed 1 cup of sugar, allow it to cool and add it to the scooby and mother tea. Since I live in Miami, the temps here are warmer so I brew for about 5-7 days. I love it! Drink it daily, but Im stopping by here to learn some new recipes!
Thanks everyone!

 
Reply With Quote
Old 06-05-2010, 02:49 AM   #2
Dave46382
 
Dave46382's Avatar
Recipes 
 
Feb 2010
Indiana
Posts: 110
Liked 4 Times on 3 Posts


furiously googles Kombucha .....

 
Reply With Quote
Old 06-05-2010, 02:58 AM   #3
JOHN51277
 
JOHN51277's Avatar
Recipes 
 
Nov 2005
Orlando, FL
Posts: 1,019
Liked 11 Times on 5 Posts


Maybe I should start drinking this "Kombucha" If it makes you live to be 100 yrs old!
__________________
My Cigar Forum www.cigarhops.com
PM me for access.

On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,

 
Reply With Quote
Old 01-03-2011, 05:54 AM   #4
Halfdrunkhero
Recipes 
 
Jan 2011
Buffalo, NY
Posts: 6

Have you tried anything like letting it ferment to more vinegar-y strengths and then cutting it with fruit juice? It tastes super great! Orange juice was a huge hit with my friends and guests. I wanna try something like pineapple juice in the future!

 
Reply With Quote
Old 01-04-2011, 07:41 AM   #5
sherfumarcus
Recipes 
 
Jan 2011
Berkeley, Ca
Posts: 11
Liked 1 Times on 1 Posts


I use around 1/2 to 3/4 cups of sugar for 14 cups of tea (14 cups + 2 cups of starter equals a gallon). I've been using different types of white tea, makes it's own type of tasty. Suppose to be really good for you too, high in antioxidants. I'm in California bay area winter time, so I use a heating pad and brew for about 7 to 8 days, or until I think it's at it's peak (I start sampling it at 7 days). When it's ready I bottle the batch for a second sage fermentation. Lately I've been adding to every bottle a 1/4 teaspoon of grated ginger that I keep frozen. Grating frozen ginger makes a really nice shaved gingery paste. I'll sometimes add drops of honey as well. Both the ginger and the honey help make a pleasantly fizzy drink after 2 to 3 days of bottling. Too much and you'll mess yourself and your kitchen. I've also used strawberries, and pineapple for very delicious results. I plan to use elderberry in my next batch, maybe with blueberries!

I agree with Halfdrunkhero, I like making my brew slightly more on the vinegary side and then adding the "icing" so to speak.

Rawvegangirl, it's nice to know there are Kombucha brewing vegans outside of this hippie town I live in. Happy brewing.

 
Reply With Quote
Old 01-04-2011, 01:54 PM   #6
Rossnaree
Recipes 
 
Sep 2008
Upstate NY
Posts: 217
Liked 4 Times on 4 Posts


Well, given that her profile indicates she is/was 101 years old, and she joined on 6/4/10 and last activity (was probably this thread) on 6/5/10, it's entirely possible that looking for a reply is futile... just sayin'.
__________________
Some knowledge will never be shared, not from a desire to conceal it, but because it is so common to the individual that it is assumed to be already known.

Primary: Chardonel
Secondary: Apfelwein, Chambourcin, Blackstone Pond American Ale, King of the North, Concord, 2nd wine from pulp of both
Bottled: Bavarian Hefeweizen, Dortmunder, King of the North (2010), Apfelwein (2010), Lesser Wilderness Mead (2010), King of the North (2nd wine - 2010)

 
Reply With Quote
Old 01-04-2011, 10:26 PM   #7
sherfumarcus
Recipes 
 
Jan 2011
Berkeley, Ca
Posts: 11
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Rossnaree View Post
Well, given that her profile indicates she is/was 101 years old, and she joined on 6/4/10 and last activity (was probably this thread) on 6/5/10, it's entirely possible that looking for a reply is futile... just sayin'.
dang those 101 year old people. they're so tricky.

 
Reply With Quote
Old 01-10-2011, 01:53 AM   #8
chemist308
Recipes 
 
Jan 2008
Poconos, PA
Posts: 239
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Rossnaree View Post
Well, given that her profile indicates she is/was 101 years old, and she joined on 6/4/10 and last activity (was probably this thread) on 6/5/10, it's entirely possible that looking for a reply is futile... just sayin'.
LMAO! Unless she really is centenarian in which case I'm definitely going to hell. What is Kombucha, anyway?
__________________
Primary Fermenter 1: Beer

Primary Fermenter 2: Empty

Secondary Fermenter: Empty

Bottled: ESB Stout

Drinking: Nothing

 
Reply With Quote
Old 01-11-2011, 02:24 AM   #9
pearljammin89
Recipes 
 
Jan 2010
maine
Posts: 35

kombucha is fermented tea but it is fermented with a SCOBY or symbiotic culture of bacteria and yeast makes an odd drink that is supposed to be very good for you and tastes pretty good.... sometimes. you have to find a mother then you can grow it and add to your tea sugar mixture and sometimes fruits and other adjuncts

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
That other forum.. phooka Drunken Ramblings and Mindless Mumbling 16 08-26-2007 04:51 PM


Forum Jump