Guest guest Posted October 2, 2008 Report Share Posted October 2, 2008 Three things Bern. 1. In the group's pages there's a list of people who'll supply you, often free. 2. At the bottom of this page you'll find an alphabetical list of countries with suppliers varying from free to about $10. 3. The topic went around the system this week, here's my post from earlier today. Name.. You might get a different answer from somebody else. But, had you asked the group 1st, some-one might have said ... Make about 1/2pt of tea with about 1 dessert/table spoon of sugar (Depending upon which side of the Great Wet you are [just noticed which side, you'd call it a tablespoon]) let it cool to room temp, *then* add your GT as starter, cover and wait and you'd probably get a better SCOBY. I've just grown a 1/4 " thick one with only fresh sugary tea + about 10% of my old K.T. as a starter. (Left it for about 2 weeks or more). Then you tart your brew using whatever tea(s) quantities you've decided on using your newly formed SCOBY and the, by now, quite acidic tea you used for growing it as your starter. HTH (UK) ->->->->->-> bern galvin wrote: > Hi: I just joined the group. I've been drinking a commercial version of Kombucha - GT Dave's Gingerade - for a couple of years now.<.................SNIP..................> > I live in the south bay area of southern california (Palos Verdes). I'd like to obtain a SCOBY/mushroom so that i can begin the process. If anyone has any additional SCOBY's and you are in this area i'd be pleased to hear from you. > > Thank you in advance. > Cheers > Bern Galvin > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2008 Report Share Posted October 2, 2008 What said works if you want a new scoby. I also just did this with GT. I put half bottle GT in quart jar with two teaspoons sugar and two weeks later have a very nice scoby and some starter to start a new batch of tea with. I tried it to see if scobys from different cultures of KT give the tea a different flavor. Kept temp at about 75 deg. JimS Re: brewing Kombucha Three things Bern. 1. In the group's pages there's a list of people who'll supply you, often free. 2. At the bottom of this page you'll find an alphabetical list of countries with suppliers varying from free to about $10. 3. The topic went around the system this week, here's my post from earlier today. Name.. You might get a different answer from somebody else. But, had you asked the group 1st, some-one might have said ... Make about 1/2pt of tea with about 1 dessert/table spoon of sugar (Depending upon which side of the Great Wet you are [just noticed which side, you'd call it a tablespoon]) let it cool to room temp, *then* add your GT as starter, cover and wait and you'd probably get a better SCOBY. I've just grown a 1/4 " thick one with only fresh sugary tea + about 10% of my old K.T. as a starter. (Left it for about 2 weeks or more). Then you tart your brew using whatever tea(s) quantities you've decided on using your newly formed SCOBY and the, by now, quite acidic tea you used for growing it as your starter. HTH (UK) ->->->->->-> bern galvin wrote: > Hi: I just joined the group. I've been drinking a commercial version > of Kombucha - GT Dave's Gingerade - for a couple of years > now.<.................SNIP..................> > I live in the south bay area of southern california (Palos Verdes). I'd like to obtain a SCOBY/mushroom so that i can begin the process. If anyone has any additional SCOBY's and you are in this area i'd be pleased to hear from you. > > Thank you in advance. > Cheers > Bern Galvin > > ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2008 Report Share Posted October 2, 2008 BTW, Jim, how did your second batch of Arizona tea turn out? Or maybe you didn't try it yet. You said about it being sweet, I wonder if that didn't have to do with any preservatives the tea had in it that kept the surgars from breaking down. Rodrick RE: brewing Kombucha What said works if you want a new scoby. I also just did this with GT. I put half bottle GT in quart jar with two teaspoons sugar and two weeks later have a very nice scoby and some starter to start a new batch of tea with. I tried it to see if scobys from different cultures of KT give the tea a different flavor. Kept temp at about 75 deg. JimS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2008 Report Share Posted October 2, 2008 Rodrick the second batch at this point is very good it's ready to bottle. I'm giving it another day or so just because I haven't had time to bottle. At this point I plan on a secondary ferment of about two weeks. If I don't drink most of it first. My thought is it takes longer for the corn sugar to break down than it does for cane sugar. The reason for my first batch being too sweet. Jim Re: brewing Kombucha BTW, Jim, how did your second batch of Arizona tea turn out? Or maybe you didn't try it yet. You said about it being sweet, I wonder if that didn't have to do with any preservatives the tea had in it that kept the surgars from breaking down. Rodrick RE: brewing Kombucha What said works if you want a new scoby. I also just did this with GT. I put half bottle GT in quart jar with two teaspoons sugar and two weeks later have a very nice scoby and some starter to start a new batch of tea with. I tried it to see if scobys from different cultures of KT give the tea a different flavor. Kept temp at about 75 deg. JimS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2008 Report Share Posted October 3, 2008 I started my first batch of homebrewed KT using a thin scoby from a bottle of Original Raw Kombucha and about half the liquid from the bottle. I used oolong tea to brew at first, then ceylon when I ran out. At first, my own scobies were fairly thin...now they get thick really fast. I've changed to a continuous brewing process rather than a once a week batch. At this point, I'm not sure I know which I like better...but I think I'm going to stick w/ the continuous brew. -- In kombucha tea , bern galvin <berngalvin@...> wrote: > > Hi: I just joined the group. I've been drinking a commercial version of Kombucha - GT Dave's Gingerade - for a couple of years now. Not only do i really like the stuff, but it has had a positive impact on my health in several respects. The problem is the price of GT Dave's is ridiculously high. Consequently i would like to brew it myself. I've read up on how to do this, and it seems to be not too difficult (I guess we'll find that out first hand soon). > I live in the south bay area of southern california (Palos Verdes). I'd like to obtain a SCOBY/mushroom so that i can begin the process. If anyone has any additional SCOBY's and you are in this area i'd be pleased to hear from you. > > Thank you in advance. > Cheers > Bern Galvin > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2011 Report Share Posted January 28, 2011 Hi , I have read that it takes about 17 days of fermentation for most of the sugar to be gone. That will vary a bit by how much you use to start and how fast your brew ferments The Kombucha needs sugar or honey or other natural sugar to thrive so you must use enough in the beginning and then let it ferment longer. Peace, Love and Harmony, Bev > > I am extremely sugar sensative and would like to make my brew to be mostly or completely sugar free. How long should one let the brew sit to achieve this. > > Thanks, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2011 Report Share Posted January 29, 2011 Thanks! > > > > I am extremely sugar sensative and would like to make my brew to be mostly or completely sugar free. How long should one let the brew sit to achieve this. > > > > Thanks, > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2011 Report Share Posted January 29, 2011 Thanks! > > > > I am extremely sugar sensative and would like to make my brew to be mostly or completely sugar free. How long should one let the brew sit to achieve this. > > > > Thanks, > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2011 Report Share Posted January 29, 2011 Thanks! > > > > I am extremely sugar sensative and would like to make my brew to be mostly or completely sugar free. How long should one let the brew sit to achieve this. > > > > Thanks, > > > > > > > Quote Link to comment Share on other sites More sharing options...
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