Booklyn Kombucha has some mighty expensive SCOBY's. Is there any reason for this besides high end marketing?
http://www.kombuchabrooklyn.com/cultures.html
thanks
T
http://www.kombuchabrooklyn.com/cultures.html
thanks
T
Every fermenting culture you use will slowly drift towards local cultures, unless your fermentation occurs in lab quality sterility.
Ive been doing a lot of reading about this lately and it seems no they are not all created equal http://www.ncbi.nlm.nih.gov/pubmed/8559192 this link shows that a bunch of scobys tested all had different components.
I asked kombucha Brooklyn for a lab analysis of their scoby, will be interesting to see what they say. On another note, I'm getting ready to build my own super scoby from scratch so i can put in the components I'm looking for into it from birth Im thinking a bit of brewers yeast, some sauerkraut water and some skins from wild berries should get things going.
I read a thred on here yesterday about someone in Isreal could not get a scoby or tea and had some luck making Thier own scoby. Then last night I noticed a jar of sweet tea I left out at room temp for a week or so and it had strands growing in it similar to those that can connect a floating scoby to one in the bottom. So I started thinking it might be fun to grow my own beast, maybe find something to sour beers with to my liking in the process
This is what their lab analysis of their scoby is. I think it would be interesting to start with a culture like this that has a documented make up, just to see what kind of flavour profile it created, but I'm not gonna spend $25usd plus shipping to find out (thats like $100 up in Canada right now :-( )
Yeasts identified:
Zygosaccharomyces bisporus
Zygosaccharomyces kombuchaensis
Dekkera bruxellensis
Starmerella bacillaris
Bacteria identified:
Gluconacetobacter intermedius
Acetobacter tropicalis
Komagataeibacter xylinus
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