Help with first Kombucha Batch

[Guest guest]

Hi i was given a SCOBY a couple of weeks ago. I have no idea what type

of ferment it was. There is maybe a 1/4 cup of liquid or less with

it. Have i left it sitting too long? It has been in the fridge. Do i

need a new one? I kept forgetting tea.

I bought loose leaf tea from the Co-Op and am not sure how much of it

would equal the 4 tea bags per NT directions (4 Tea bags, 3 qts of

water, 1 cup of sugar, 1/2 cup Komb starter).

Also not sure if i need to add raw ACV or anything like i read on other

sites - they mentioned if there was not enough starter per water ratio

one would need to add ACV or soemthing else depending on ..... the

ferment it was used for ???..... Sorry can't recall this part exaclty.

So, can anyone tell me what i should do to make my first batch please.

TIA

[Guest guest]

4 t-bags of tea = 12-15 grams of tea. Or about 3-4 level teaspoons

(small spoon) . The recipe that calls for 1/2 cup Komb starter should

be 1-2 cups. And the starter tea should be very sour. This starter tea

contains the kombucha bacteria and yeasts. If you do not add enough

yeasts/bacteria, as in any ferment or as in baking, things don't go as

well as they should.

In your case just use all what you have. Keep in a warm place

(74-84 F). May take 2-3 weeks since the starter is weak.

The purpose of adding ACV (Apple cider Vinegar) or any vinegar

is to reduce the pH to help prevent mold. For the same reason

salt is added to lacto-ferments. Sally Fallon had salt in her recipe

for kombucha. But salt is traditionally not used However if you add

RAW (live) ACV then you will be adding other bacteria, possibly a

different species to your ferment. You may end up with MOV

(Mother of Vinegar). Typically ACV does not contain any yeasts,

only bacteria. In kombucha the yeasts are necessary to produce

alcohol (from the sugar) that the bacteria prefer to feast on.

The bacteria then produce the gluconic acid and acetic acid.

It is the synergy of the simultaneous fermenting of yeasts and

bacteria that produce kombucha tea, whereas other ferments

are separate distinct ferments first of the yeasts then the

bacteria as in ACV.

How to make Kombucha Mushroom Tea

http://tinyurl.com/27jskj

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

................................................

Help with first Kombucha Batch

Posted by: " " beauty4ashesisaiah61@... slbooks4me

Sat Apr 5, 2008 11:33 pm (PDT)

Hi i was given a SCOBY a couple of weeks ago. I have no idea what type

of ferment it was. There is maybe a 1/4 cup of liquid or less with

it. Have i left it sitting too long? It has been in the fridge. Do i

need a new one? I kept forgetting tea.

I bought loose leaf tea from the Co-Op and am not sure how much of it

would equal the 4 tea bags per NT directions (4 Tea bags, 3 qts of

water, 1 cup of sugar, 1/2 cup Komb starter).

Also not sure if i need to add raw ACV or anything like i read on other

sites - they mentioned if there was not enough starter per water ratio

one would need to add ACV or soemthing else depending on ..... the

ferment it was used for ???..... Sorry can't recall this part exaclty.

So, can anyone tell me what i should do to make my first batch please.

TIA

[Guest guest]

Thanks Ed.