Kombucha anyone?

[ninnymary]

Haha, yes SeedO. Someone else mentioned it, I think it was so lucky or Cat. I will look it up this Friday when I go grocery shopping. I'm sure that if I don't find it where I shop that I'll be able to find it elsewhere.

Thanks
Mary

 

[valley ranch]

Well, I was given a scoby. I started a gallon.
One site says to: add some distilled vinegar. I did add a splash.

Tell me about how much heat it needs.

 

[Smiles Jr.]

Well, I was given a scoby. I started a gallon.
One site says to: add some distilled vinegar. I did add a splash.

Tell me about how much heat it needs.

Hi VR. In 8 years of making Kombucha I have never added vinegar. Sometimes it's a little too vinegary (for me) without adding anything.

As far as heat is concerned . . . we now have a small utility room where the furnace and water heater lives plus some storage space. I keep the crocks of Kombucha and sauerkraut on top of the water heater where the temperature stays around 80 degrees all the time. Works for me.

 

[so lucky]

Yes, if you let it ferment too long, it will get really vinegary. Room temp usually works just fine. Within a narrow range, cooler makes it ferment slower; warmer makes it work faster.

 

[journey11]

Well, I was given a scoby. I started a gallon.
One site says to: add some distilled vinegar. I did add a splash.

Tell me about how much heat it needs.

Usually you'll save a cup of liquid from your previous batch to act as a starter. I always add it to the new batch as the last thing I put in the jar, on top of the SCOBY. The acidity is supposed to help prevent any potential problems with mold growth on the SCOBY which would ruin the whole thing. Whomever recommended using the splash of vinegar probably did it for the same reason.

76-84*F is supposed to be ideal, so any dark area or cabinet in the house will be a good place to keep it. If it gets too cold, it takes longer to brew. Warmer = quicker. As with yeast or making yogurt, I figure anything over 110*F would kill a SCOBY, but surely your house wouldn't get much over 84*F anyway.

Here's a good website where I bought my original SCOBY. They have a good FAQ and directions on there.

 

[valley ranch]

Hi, looked at that site. I saw one site describing the use of a heating pad under the bottle that had the scoby and tea sugar mix.
When I first read this thread, I turned my nose up at it, but when this Scoby was offered for some reason it spiked my interest.
I did read on one site: there is no need to place in the dark, a lighted room is fine. What's your thought? I have placed a Brown Shopping Bag over it, in case the light is a problem. I make wine, light always effects wine and always badly.

Thank you Richard

I read about the vinegar on this site: culturesforhealth.org~ it was suggested by the person who gave me the Scoby.

 

[lesa]

Stopped at the health food store tonight and picked up a couple bottles of the Synergy. Thanks everyone for talking about this. I have been wanting to try it for a long time- and you all reminded me!

 

[canesisters]

Just purchased a 2gal jar today so I can give this continuous fermenting thing a try.
Still have some reading to do first, but I figure there will be a nasty 'brain in a jar' sort of thing on my kitchen counter by Thanksgiving. Won't THAT give my BIL something to talk about!

 

[Nyboy]

I buy it at whole foods in different flavors .

 

[Kassaundra]

Just curious has anyone tried making it w/ herbal flavored teas?