I have been wanting to start doing KT but Iv'e been too frugal, ok cheap to buy one on Amazon. Anyone want to supply one? I'll cover shipping costs or willing to trade my very healthy sourdough culture.
Thanks in advance.
Thanks in advance.
Growing your own is a piece of cake and will only cost you the price of a bottle of KT. I used GTs original.
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It doesn't really cost a bottle of GTs or other commercial kombucha to make your own..... You get that kombucha back! .......... So it's free!
H.W.
I made one attempt with GT's and had no luck, the reading I have done, not extensive,GT's was not recommended.
I'll pick some up this weekend and give it another try,anyone have any tips to help me down the road?
Thanks for the input, any strain of yeast recommended?
Shouldn't be to hard to find, always have some dry on hand for emergencysWhen needed, I used whatever I had in the fridge. Different yeasts have different attenuation and flavors produced. If you're going to leave your fermentors sitting out at room temp, you'll want to go with an ale yeast.
Safale 04 or 05 would probably be a good one to start out on.
http://www.fermentis.com/brewing/homebrewing/product-range/
Those are pretty common in local brew shops. Our liquor stores that carry some brewing supplies usually have one of both of those, so it should be easy enough to find.
Where are you in central jersey? I have gotten a real nice scoby from a women in JC for $10, I was brewing KB for a bit then got bored with it. She sells prepared mothers in a small jar, it worked great. https://www.facebook.com/SazzuHope I'll look around to see how many bottles I have left, if I have more then 1, you are welcome to it. I live in Union County.
John
I had a good and healthy scoby, but it dried up a bit in the last break between batches. We'll see if it bounces back in the current batch. If so, I am happy to send some.
Edit: would love to trade for a sourdough culture!
It's been fermenting for a few days now. I'll check in on it this afternoon. I had a nice new scoby from a bottle that was only half full and refermented that I tossed in. I'll for sure have some viable culture to send your way.
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I've never done this. What about "bucha"? I've a bottle in the fridge. It claims to be live. They have a site. Mybucha.com.
We remove most of the yeast from Búcha before we bottle. This assures that secondary fermentation in refrigerated product will be minimal.
Why is Bucha so clear? Why doesn’t it have sediment or floaters?
It’s simple: we filter out the sediment, while retaining most of the ‘live culture’ microorganisms. We don’t think kombucha has to look and taste bad to be good for you.
Our fruit-based flavors; Guava Mango and Grapefruit Sage will have organic puree sediment. Simply turn these flavors over once or twice to disperse the fruit, and enjoy.
PM me your address and I'll get a starter out to you.:rockin:
Ok, my batch is going well. I'll probably take some of the fermenting kombucha and some of the scoby and put it in a small nalgene to ship to you if you're still looking for one. I'll be out of town until Monday, so I can ship it next week.
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