Re: what the heck is wrong w/ my kombucha?

May 25, 2008

Did you add mature kombucha tea to the starter?

You waited till the tea and sugar cooled down before you added the

mushroom and the starter right?

You should be adding at least 1 cup of strong fermented kombucha to a

gallon of sugar/tea solution, or if no kombucha tea is available use

1/4 cup (4 Tablespoons) of raw apple cider vinegar. I've done it both

ways and never had a problem with it getting too 'vinegary'.

Let me know if you did everything above because it may be something

else. I've cold brewed 5 gallons of kombucha in less than 50 degree

whether and it took months but it worked fine.

-

>

> hi all,

>

> I have tried brewing kombucha several times and with different

> mushrooms but w/ no success. I figured that the temp in my house just

> wasn't high enough so i bought that special kombucha heating panel

> from Kombucha 2000. Anyhow, my kombucha still tastes very sweet to me

> even after 18 days of brewing. I don't want to be consuming any

> refined sugar. I have tested w/ PH test strips and the results get

> down to about a 4 or 5, but no lower. Any ideas? I actually fermented

> one batch (a few months back and w/ different mushroom and w/ out

> heating panel) and still after 2 months or so i tasted sugar.

>

> thanks,

> lisa

>

May 25, 2008

well, it was warm. it hadn't completely cooled. does it need to

completely cool?

i did add previous kombucha batch--didn't measure but it looked to be

about 1 cup.

thanks!

lisa

> >

> > hi all,

> >

> > I have tried brewing kombucha several times and with different

> > mushrooms but w/ no success. I figured that the temp in my house just

> > wasn't high enough so i bought that special kombucha heating panel

> > from Kombucha 2000. Anyhow, my kombucha still tastes very sweet to me

> > even after 18 days of brewing. I don't want to be consuming any

> > refined sugar. I have tested w/ PH test strips and the results get

> > down to about a 4 or 5, but no lower. Any ideas? I actually fermented

> > one batch (a few months back and w/ different mushroom and w/ out

> > heating panel) and still after 2 months or so i tasted sugar.

> >

> > thanks,

> > lisa

> >

>

May 26, 2008

You really shouldn't use RAW ACV as that changes the microbial

composition of the kombucha. Instead, if no KT is available use

distilled vinegar. Basically, instead of a Kombucha SCOBY you end up

with a cross between Kombucha and Mother of Vinegar. This shouldn't

be a problem if you are the one drinking it and liking it, but if you

share your SCOBYS, people need to know that you've done that.

Patty

--- In , " gdawson6 " <gdawson6@...>

wrote:

You should be adding at least 1 cup of strong fermented kombucha to a

gallon of sugar/tea solution, or if no kombucha tea is available use

1/4 cup (4 Tablespoons) of raw apple cider vinegar. I've done it both

ways and never had a problem with it getting too 'vinegary'.

May 26, 2008

From my research kombucha already contains all of the cultures found

in vinegar already (which can be found wild pretty much everywhere!)

and I've noticed absolutely no difference from using raw vinegar, and

I have done batches side by side to test. My kombucha also never

turns to kombucha vinegar, it stays at a sour point presumable because

of the tea I use (organic Pu-Erh)...and I've had it in bottles for

nearly 1/2 a year before using the raw vinegar starter method.

-

> You should be adding at least 1 cup of strong fermented kombucha to a

> gallon of sugar/tea solution, or if no kombucha tea is available use

> 1/4 cup (4 Tablespoons) of raw apple cider vinegar. I've done it both

> ways and never had a problem with it getting too 'vinegary'.

>

May 26, 2008

I have just been brewing KT for about a month now. Here are the

instructions I received and it has worked well - no waiting for the

tea to cool down:

" Subject: KT - care & recipe

you will need a brewing jar, I use a ...

1 gal GLASS pickle jar (whatever you use, please use

glass to brew in)

5-7 regular teabags - plain tea either black (Lipton

etc), green (no flavorings) or white - or any combo

3/4 gal (16 cups) filtered cold water (NO CHLORINE or

CHLORAMINE)- divided

1 cup white sugar

1 & 1/2 c previous batch KT (or 1/4 c distilled white vinegar)

1 or 2 tbsp vinegar (optional)

Here is how I make a batch...

Use a 4 cup or larger glass measuring cup, take 3 cups

of water and bring to a boil, put tea

bags into water & set timer for 5 min, dip 'n dunk

bags and reset timer for another 5 min, after times up

dip 'n dunk again & remove the bags after you squeeze

to get all liquid out, dispose bags, add sugar and

stir with stainless steel spoon until all sugar is dissolved,

measure 8 cups of COLD filtered water into well rinsed

1 gal jar, SLOWLY pour hot sugar/tea INTO the spinning

cold water, stir and check temp of water in the jar

with wrist to make sure that it is barely warm to

cool, add half of your reserved KT, stir, stop motion

of liquid, place scoby into jar, gently pour remaining

KT on top and add vinegar (opt), cover with tightly

woven cloth (like cotton sheet or muslin) or 2 coffee

filters and hold in place with 2 thick rubberbands

(make sure that they fit tight!).

Place jar where it will not be moved but you are able

to see it to watch for new scoby formation.

It is important that the mom scoby is able to get air

to work at making the KT and a new scoby. The jar must

not be moved after it is set up or new scoby

production will be halted and will it have to start

again. Depending on how warm your house is, you need

to let it brew for 5 days (min), to as many as 20-30

days. I have mine set to harvest anytime after 14

days depending on need. You may taste-test with a

clean straw by sliding the straw down the edge of the

jar and capturing the liquid at about half-way down.

Cover straw with your finger and remove the straw &

liquid to taste. When it is to your liking, harvest

the liquid and reserve 1 & 1/2 cups for starting the

next batch. Keep your finished KT in glass jars (I use

the brown glass ones the IBC rootbeer comes in and

keep in the refridge.

More Suggestions...

Label your brew jar with start date and finish date

with masking tape and move that tape to one of the

finished jars for storage.

Any flavorings are to be added after brewing.

Always keep your scoby and liquid covered to avoid

vinegar flies (little nats-uck!) They appear from

nowhere and luv to lay their eggs in the brewing KT. "

This method has been working great for me - I now have 4 jars brewing.

christine