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Kombucha--how long at room temp?

post #1 of 7
Thread Starter 

I'm brewing my first batch of Kombucha (I usually just buy the GT brand and call it a day). Anyhow, today is day 8 of brewing. It's just starting to look like a baby is trying to form so I was going to wait a couple of more days before messing with it. I've heard that some people brew as short as 6 days and have a full-blown baby form. No way that's happening over this way, which I assume has to be due to the lower temp that I have going on (my home is between 70 and 72 degrees inside).

 

Anyhow, how long do YOU typically brew your kombucha at room temp before you see a baby?


Edited by tygrss - 5/9/12 at 3:19pm
post #2 of 7

I do 10 days but often, with busy life, it goes 2 weeks.  I have some pretty big scobies. However, I've heard that big scoby doesn't equal faster ferment, btw.
 

post #3 of 7

The size/thickness of your SCOBY does not reflect it's efficacy.  I always taste a spoonful to see if it's done since it varies widely based on room temperatures.  My brews usually take a month during the cold winter months but can go as fast as a week on the summer.

post #4 of 7
Thread Starter 

I checked my brew today (Day 11) and decided to go ahead bottle it. It's still pretty sweet, but not overbearingly so. Plus, I wanted to do a secondary fermentation on half of it. My baby SCOBY is about 1/4 inch thick and easily separated from the mother so I now officially have to two of them. Woohoo! I'm so proud. :)

I plan to start a new batch tomorrow with green tea.

 

Thanks for the replies. :)

post #5 of 7

14 days on average, one month easy in winter when my house is 60 degrees (or less), and 7-8 days when the summer is in full bore.

 

i don't go by scoby thickness, but on bubbles and seal.  

 

day 6 of mate kombucha round 2 underway.  very eager to finish it up!

post #6 of 7

Also, it took my scoby a while to "warm up" to its new environs. I'm in about batch 6 right now & it's working faster (the warmer weather is helping, too). My first batch took about 14 days or so (& even then it was too sweet) & now it's ready after about 8 or 9 days.

post #7 of 7

How'd it taste? Did you flavor it in the second ferment?

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