Guest guest Posted May 18, 2009 Report Share Posted May 18, 2009 Can anyone please help with some informatin. I have been unable to make kombucha. I have tried 3 times. each time I have bought a mushroom in liquid from the health food store. I made the tea in a metal container, let it cool. I was told to take off my rings when I do this and I have. Is this really necessary? Once I let the tea steep longer than 15 minutes. i didn't hear the timer, so it was a lot longer than 15 minutes. Does this matter? When it is cooled I put the tea and the mushroom in one of my crock pots, cover with a cloth. I check it after 10 days and usually nothing If I let it sit a few more days it just gets a green miold and no baby. That's when I throw it out. I was told it's done when the baby forms. I have been using tap water for the tea. Is this OK? Anyone have any insite into what I may be doing wrong? Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 > > > > > Can anyone please help with some informatin.� I have been unable to make kombucha.� I have tried 3 times. One more thing: Did you use a starter (already brewed kombucha tea)? It's necessary to keep the brew sufficiently acidic until fermentation kicks in. If you don't have tea starter, you can use vinegar for the first batch. It won't make drinkable kombucha tea, but you'll have a new scoby and starter to make two more batches. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 > > > > > > Can anyone please help with some informatin.� I have been unable to make kombucha.� I have tried 3 times. > > One more thing: Did you use a starter (already brewed kombucha tea)? It's necessary to keep the brew sufficiently acidic until fermentation kicks in. If you don't have tea starter, you can use vinegar for the first batch. It won't make drinkable kombucha tea, but you'll have a new scoby and starter to make two more batches. > > Pam > Why would you say using vinegar as the starter makes the batch not drinkable? I've used it plenty of times with no problem and the final product tasted nearly identical...and not a drop was wasted. 1/4 of a cup of vinegar per gallon of tea is all you need. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 > > Why would you say using vinegar as the starter makes the batch not drinkable? My experience is that the first batch of kombucha I made (with vinegar starter) tasted like concentrated vinegar. I tried to drink it, and " aging " didn't help. I ended up dumping most of the batch after I tasted the improvement in Batch #2. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 There is starter liquid that comes with the Kombucha mushroom. I'm also wondering how soon do you have to make the batch when you get a new mushroom before the mushroom and the culture are not viable? One time I could not make the culture right away. We ended up going out of town so it was maybe 2 weeks before I made it. Gayle From: gdawson6 <gdawson6@...> Subject: Re: Kombucha Date: Tuesday, May 19, 2009, 7:45 AM --- In , " og_editrix " <pam.angulo@ ...> wrote: > > > --- In , Gayle hardine <ghardine02@ > wrote: > > > > > > Can anyone please help with some informatin.� I have been unable to make kombucha.� I have tried 3 times. > > One more thing: Did you use a starter (already brewed kombucha tea)? It's necessary to keep the brew sufficiently acidic until fermentation kicks in. If you don't have tea starter, you can use vinegar for the first batch. It won't make drinkable kombucha tea, but you'll have a new scoby and starter to make two more batches. > > Pam > Why would you say using vinegar as the starter makes the batch not drinkable? I've used it plenty of times with no problem and the final product tasted nearly identical... and not a drop was wasted. 1/4 of a cup of vinegar per gallon of tea is all you need. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 I've had cultures sitting in matured kombucha tea for months before using it, and haven't had a problem. As long as there are no signs of mold it should be ok, the cultures will just go dormant until they get more sugar/tea. - > > > > > > > --- In , Gayle hardine <ghardine02@ > wrote: > > > > > > > > > > Can anyone please help with some informatin.� I have been unable to make kombucha.� I have tried 3 times. > > > > > > One more thing: Did you use a starter (already brewed kombucha tea)? It's necessary to keep the brew sufficiently acidic until fermentation kicks in. If you don't have tea starter, you can use vinegar for the first batch. It won't make drinkable kombucha tea, but you'll have a new scoby and starter to make two more batches. > > > > > > Pam > > > > > > > Why would you say using vinegar as the starter makes the batch not drinkable? I've used it plenty of times with no problem and the final product tasted nearly identical... and not a drop was wasted. 1/4 of a cup of vinegar per gallon of tea is all you need. > > > > - > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2009 Report Share Posted October 2, 2009 Mine isn't made with refined sugar. I use raw sugar for everything, my kombucha and water kefir. Mine never tastes sweet, most people turn their nose up at it because it is too much like vinegar. Sally Fallon says it isn't finished until all traces of sweetness are gone. Kathy From: [mailto: ] On Behalf Of doublethink03 Sent: Friday, October 02, 2009 4:27 AM Subject: Kombucha About kombucha, I never understood why it is recommended by the WAP Foundation. I mean, maybe it contains lactic acid, but it's made with refined sugar and I'm sure it always contains some residue sugar. I've tried some store-bought kombucha before and it was disgustingly sweet. Wouldn't the residue sugar outhweigh any possible health benefits? I should add that I'm extremely sensitive to sugar, so maybe I'm biased. But still, isn't refined sugar the health killer #1? Quote Link to comment Share on other sites More sharing options...
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