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Old 02-16-2014, 03:10 PM   #21
divrguy
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Quote:
Originally Posted by kyt View Post
Do you think the mango flavor fermented out, or wasn't strong enough to persist?



+1 I continue to struggle with this too. Lol

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I'm not sure how it would work but I never really tasted a hint of Mango.


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Old 02-19-2014, 05:39 AM   #22
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Feb 2014
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This is what I just read and am going to try since I have some of the cider on hand.
You can start your own SCOBY by making a 1 qt jar of sweet tea and adding 2-3 tablespoons of apple cider vinegar with the mother to the jar, Braggs works well. Then just put your cloth secured on top and let it grow 1 week or 2 until you see the SCOBY on top of the tea. If you will be using a 1 gallon jar to make future batches then put the quart of the tea with apple cider vinegar in the jar and cover with cloth secured by a rubber band. The longer you let the tea ferment the thicker your SCOBY will become.



 
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Old 02-19-2014, 04:40 PM   #23
kyt
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Don't forget the yeast. Store bought cider will be pasteurized, so no yeast in it. Remember what SCOBY stands for, with out the yeast part all you're making is vinegar and an acetobacter pellicle. If the cider is pasteurized, and doesn't contain any ethanol, I bet all you grow is mold.
It certainly won't be kombucha.

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Old 07-16-2014, 10:39 PM   #24
jaeshoes1
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Aug 2013
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Quote:
Originally Posted by kyt View Post
Do you think the mango flavor fermented out, or wasn't strong enough to persist?



+1 I continue to struggle with this too. Lol

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I've had the same issue happen. Did some research. Turns out the Scobys will take on the flavor of the tea. So basically your scoby is tasting more like the tea and less like the original GT correct? I've solved it by adding a bottle of that same GT every 3 batches to keep the flavor. Let me know if that works for you

 
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