Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 I have been brewing kombucha tea for several months now. In the beginning, everything worked as it should, but the last three or four batches have been disappointing -- either too sour, too sweet, or just unpalatable (different kind of tea that didn't work out well), and I've ended up throwing it all out. I made some kombucha chai just after Thanksgiving that was lovely, but the last two have been undrinkable (for me). I prefer KT that is a little on the tart side but I find that the more sour it is, the more trouble it creates (acidic stomach, canker sores in my mouth, etc.). I just can't drink the really tart KT. So, I'm thinking I should stick to the sweeter brews, but I'm wondering if that is a good idea? Long story, short question: is sweeter KT bad for you? I also have a thriving scoby hotel and some very thick scobies I would love to find homes for. I don't mail, but if anyone is in the area of Shasta, Glenn, Butte or Tehama counties and would like to pick one up, I can arrange to meet. Griphynne Quote Link to comment Share on other sites More sharing options...
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