New to Kombucha. Need advice.

[Guest guest]

I am about to begin making 5 gallon batches of KT. I have never made

KT before but seeing as i have the capacity to do both large boils and

large temperature controlled fermentations I don't see any reason to

start small. Here is my plan. I will start with a one gallon batch

using 2 bottles of Dave's KT as my SCOBY and starter fluid. I will let

this batch go for about 2 weeks then add 4 more gallons of tea and

allow another 2 weeks for fermentation to complete. as long as the KT

tastes right I will then bottle 4 gallons and brew another 4 gallons

of tea using the remaining gallon as my starter. Does this sound like

a reasonable plan? All editorials will be appreciated. If someone

would like to tell me how to get close to the flavor of Dave's

original I would be very grateful.

Cheers,

[Guest guest]

Starting a batch from a bottle of commercial kombucha is iffy.

When starting any ferment you want to know how much and

how active the yeasts and bacteria are. So you want a high

active count. The goal of a " good kombucha " to drink is not

the same as that for fostering new ferments. It can be done.

If you decide to go this route you should start slow, and in,

smaller batches. This will help the starter get started

and less likely to get mould or other undesirable influences.

In theory, you can start kombucha from just sugar,

tea and water and airborne and wild yeasts and bacteria.

These kombucha bacteria and yeasts are found wild.

if you try kombucha this way chances are more likely to

get mold or something unknown. Similar to Lambic Brew

brewing. However, most brewers find starting with a

known amount and quantity better ensures a good ferment.

If you want to replicate GT then you will be fostering a LAB

ferment. The Lactobacillus bacterium which can produce

lactic acid and acetic acid (but not gluconic acid), can

ferment in colder temperatures and without oxygen -

whereas the Acetobacter xylinum, or Gluconobacter

need oxygen and warmer temperatures and produce

acetic acid and gluconic acid. The difference in bacteria

is critical when trying to replicate GT's. GT states a 30

day ferment. If you do a 30 day ferment of most all

kombucha (Gluconobacter) ferments it will be largely

undrinkable. (vinegar). If want GT taste and appeal

then you push the Lactobacillus bacterium in cooler

temperatures (mid 60's F) under an airlock which will

produce higher lactic acid (milder taste than

acetic acid) and lots of carbonation as both the yeasts

and bacteria will be active. The alcohol content will

be slightly higher as well. This is not the typical kombucha

ferment. Dave will not say how he makes kombucha

(trade secret), and anybody can call anything kombucha.

All he does say is that it is from his mother's recipe.

BTW, all these bacteria and yeasts are available from most

home brewing shops

Please see my online articles on Time and Temperature

and also Continuous Brewing Method.

http://tinyurl.com/22aono

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

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

New to Kombucha. Need advice.

Posted by: " jasongazeley " jason.gazeley@... jasongazeley

Mon Apr 7, 2008 9:02 am (PDT)

I am about to begin making 5 gallon batches of KT. I have never made

KT before but seeing as i have the capacity to do both large boils and

large temperature controlled fermentations I don't see any reason to

start small. Here is my plan. I will start with a one gallon batch

using 2 bottles of Dave's KT as my SCOBY and starter fluid. I will let

this batch go for about 2 weeks then add 4 more gallons of tea and

allow another 2 weeks for fermentation to complete. as long as the KT

tastes right I will then bottle 4 gallons and brew another 4 gallons

of tea using the remaining gallon as my starter. Does this sound like

a reasonable plan? All editorials will be appreciated. If someone

would like to tell me how to get close to the flavor of Dave's

original I would be very grateful.

Cheers,

[Guest guest]

Thanks Ed, for both your response and your website. As a very

passionate homebrewer the information contained within both are

extremely interesting. I was surprised to hear about the difference

between the culture that GT uses and other more traditional cultures.

Someday I may go so far as to use some of Dave's in a sour ale like a

Lambic or a Flanders Red. For now though I will just try to keep the

bugs out of my beer by using separate equipment on the cold side of

both brewing processes. Although I like Dave's I think I will go with

a traditional culture to start. Maybe when I learn more about the

bacteria part of fermentation I will try something more like Dave's

Cheers,

--- In , " Happy Herbalist " <eddy@...>

wrote:

>

> Starting a batch from a bottle of commercial kombucha is iffy.

> When starting any ferment you want to know how much and

> how active the yeasts and bacteria are. So you want a high

> active count. The goal of a " good kombucha " to drink is not

> the same as that for fostering new ferments. It can be done.

> If you decide to go this route you should start slow, and in,

> smaller batches. This will help the starter get started

> and less likely to get mould or other undesirable influences.

> In theory, you can start kombucha from just sugar,

> tea and water and airborne and wild yeasts and bacteria.

> These kombucha bacteria and yeasts are found wild.

> if you try kombucha this way chances are more likely to

> get mold or something unknown. Similar to Lambic Brew

> brewing. However, most brewers find starting with a

> known amount and quantity better ensures a good ferment.

>

> If you want to replicate GT then you will be fostering a LAB

> ferment. The Lactobacillus bacterium which can produce

> lactic acid and acetic acid (but not gluconic acid), can

> ferment in colder temperatures and without oxygen -

> whereas the Acetobacter xylinum, or Gluconobacter

> need oxygen and warmer temperatures and produce

> acetic acid and gluconic acid. The difference in bacteria

> is critical when trying to replicate GT's. GT states a 30

> day ferment. If you do a 30 day ferment of most all

> kombucha (Gluconobacter) ferments it will be largely

> undrinkable. (vinegar). If want GT taste and appeal

> then you push the Lactobacillus bacterium in cooler

> temperatures (mid 60's F) under an airlock which will

> produce higher lactic acid (milder taste than

> acetic acid) and lots of carbonation as both the yeasts

> and bacteria will be active. The alcohol content will

> be slightly higher as well. This is not the typical kombucha

> ferment. Dave will not say how he makes kombucha

> (trade secret), and anybody can call anything kombucha.

> All he does say is that it is from his mother's recipe.

>

> BTW, all these bacteria and yeasts are available from most

> home brewing shops

>

>

> Please see my online articles on Time and Temperature

> and also Continuous Brewing Method.

> http://tinyurl.com/22aono

>

>

>

> Peace

>

> Ed Kasper LAc. & family

> www.HappyHerbalist.com

> .....................................

> New to Kombucha. Need advice.

> Posted by: " jasongazeley " jason.gazeley@... jasongazeley

> Mon Apr 7, 2008 9:02 am (PDT)

> I am about to begin making 5 gallon batches of KT. I have never made

> KT before but seeing as i have the capacity to do both large boils and

> large temperature controlled fermentations I don't see any reason to

> start small. Here is my plan. I will start with a one gallon batch

> using 2 bottles of Dave's KT as my SCOBY and starter fluid. I will let

> this batch go for about 2 weeks then add 4 more gallons of tea and

> allow another 2 weeks for fermentation to complete. as long as the KT

> tastes right I will then bottle 4 gallons and brew another 4 gallons

> of tea using the remaining gallon as my starter. Does this sound like

> a reasonable plan? All editorials will be appreciated. If someone

> would like to tell me how to get close to the flavor of Dave's

> original I would be very grateful.

>

> Cheers,

>

>

>