Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 At 01:34 AM 3/27/2002 +0000, you wrote: >Since I've just made my first batch of Kombucha, I've finally been >able to taste it. My question is how do you know when it's done? By >taste For me it tastes like tangy black tea - doesn't have much sweetness to it, a little-bit tart. When it's done is very dependent on how it was made, what the temperature is, etc. If it still tastes sweet it is probably not finished " brewing " . After awhile you can gauge how long each batch will take - just count the days. Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 Since I've just made my first batch of Kombucha, I've finally been able to taste it. My question is how do you know when it's done? By taste? How would I know what it's supposed to taste like if I've never had it? I had the same dilemma so before I began I ordered a single bottle from the source in the back of nt. It cost about $20 with the shipping but I figured it was worth it to see what I was aiming at. Their's was very much like a very fermented apple cider. Quite tangy and also quite sweet, but definately did not burn in my throat. In short, it was delicious and I could easily drink this everyday the way I used to drink diet cokes. I'm getting the idea that it can have different flavors depending on many variables. Just keep working on it until you like it -- a lot. It was very good the way I tried it. C. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 Ahh, thanks, I must have let it brew a little too long for my temps. It definately reminds me of drinking pickle juice!! I'll keep working on it... Becky > > I had the same dilemma so before I began I ordered a single bottle from the source in the back of nt. It cost about $20 with the shipping but I figured it was worth it to see what I was aiming at. Their's was very much like a very fermented apple cider. Quite tangy and also quite sweet, but definately did not burn in my throat. In short, it was delicious and I could easily drink this everyday the way I used to drink diet cokes. I'm getting the idea that it can have different flavors depending on many variables. Just keep working on it until you like it -- a lot. It was very good the way I tried it. > > C. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2002 Report Share Posted April 25, 2002 --- In @y..., " beckymauldin2001 " <beckymauldin@h...> wrote: > Ahh, thanks, I must have let it brew a little too long for my temps. > It definately reminds me of drinking pickle juice!! I'll keep > working on it... > Becky, How did your second batch taste? I'm working on mine as well. Mine is quite sweet and a little bubbly but I'd like less of the former and more of the latter. Guess I'll let it go longer this next time. I do have a nice mushroom growing now at least. It gets thicher with each batch. C. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2005 Report Share Posted June 18, 2005 Hi Margret, Thanks for the encouragement. I will try your tips. I don't want to give up so I am going to keep experimenting till I find the right combination. Mike, I wonder whether you have allowed too much yeast to grow in your brew. It would be a good idea to discard the yeast sludge that has formed after brewing on the bottom of your brewing container. Too much yeast tends to sour the brew. By discarding the extra yeast you encourage the bacteria side of the brew which will help to better the taste of your Kombucha Tonic. I use a generous 1/3 cup of sugar per quart/litre of tea made with one dessert spoon of tea, mainly green teas with a bit of Earl grey black and/or oolong tea added as well. To get a better flavour you could also try adding one or 2 fruit tea bags per gallon (rosehip/strawberry/peach/raspberry/blueberry to suggest just a few). You only need a small amount to give it a lovely fruity twist. Too much can give a sickly/artificial flavour. Don't give up, Mike. It has taken me many years to come produce a consistently nice-tasting brew - I didn't have all the advice that's now available on internet and list, so you should get there a lot quicker than me. Blessings ... heading for my Kombucha morning tipple ;-) Margret:-) I let the last batch just sit on the counter. I took the > momma scoby out. The baby grew creamy white and thick and produced > another little baby. I let is sit 4 weeks in a gallon jar of tea. I > grew 4 all together. It is fun to watch them grow. I am going to give > it another chance. I hope it is better this time. Did anyone else have > this problem. -- +---------------------------------------------------------------+ <)))<>< Minstrel@... <)))<>< www.therpc.f9.co.uk +---------------------------------------------------------------+ Inner purity results in outer power. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2005 Report Share Posted June 19, 2005 I do not remember who said it but try a splash om POM (pomegranate juice) in your KT. I used the brew about 8 years ago and stopped because I lost to fruit flies (did not know it could be salvaged) back then I loved the taste and the feeling. This time though, not so great. But I use the blueberry/pomegranate juice at a 1oz pom to 8 oz KT ratio. Tastes great and looks like a red wine spritzer. in Florida www.instanthomemade.com --------------------------------- Sports Rekindle the Rivalries. Sign up for Fantasy Football Quote Link to comment Share on other sites More sharing options...
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