Kombucha - Page 2

[xenabyte]

Yes, I've listed my 'stuff' in the Kefir/Kombucha sticky in this forum. I ship for cost.

I have several requests already for my SCOBYs for the week of 9/18, but let me know via PM and I can let you know if I have any cancels for next weeks shiping and can at the least put you on the list for the next week.

I'm shipping about 10 boxes of various combinations of Kefir grains (water and dairy) and Kombuchas a week now...so I REALLY have to keep my list 'straight' and on a first request, first dibs basis.

I started another SCOBY vessel, finally...so that should help. It's just alot of work with all the cutures, I was putting that off, but now I should have more SCOBY available.

[bonberi]

Originally Posted by xenabyte

Also, some SCOBYs become glorified 'yeast patties' if the bacterial colonies get too disrupted (you will have a very fizzy drink, if that happens, with little of the good probiotics from the lacking bacterial parts...).

That's a touch call, without a chemical analysis. Too bad she didn't just tell you to save a batch of your kombucha liquid to 'adjust' the pH, or sterile vinegar!

/hug

Xenabyte,

Would this hold for water kefir as well? I make my kefir using tetra-packed young coconut water, and it's going through a very fizzy phase. It grows a white film on the surface, too (in 24 hrs). If this means that my probiotic levels are now low, I'll be knocking on your door for water grains (probably should do anyway, these grains are not reproducing well- but that may be the nature of using packed coco water).

Also, do you regularly consume dairy kefir, water kefir, and kombucha? I remember Dom saying something about taking a break every week or so, but I never understood the reasoning behind that.

Thanks!

[xenabyte]

Mmm, not sure about the white film, but it could just be 'coconut' milk particles coagulating on the surface. If it's not fuzzy and bad smelling, then it's probably fine.

I think the sugars in the 'coconut water' feed the yeasts a bit more, but if you like the result, I'd not worry.

If the grains have stopped reproducing, they can still 'kefir' the stuff, but yea, reproducing ones do tend to make you think 'happy and healthy' grains.

I have plenty of water grains, atm, so just let me know.

I consume them 'as desired'. Some days it's all about dairy kefir (including in my cooking) and some days I'm all for a fruity water kefir. Since I'm pregnant atm, I'm only doing Kombucha about once a week, since it can detox you...but I've been drinking it for years, so I wasn't really worried, but just being cautious. I also am being more cautious with the water kefir if it gets brewed a bit strong, as it can also have small amounts of alcohol. Dairy kefir I drink as I feel the desire. Some days I really want it and others I don't.

Try soaking your water grains in just a solution of Rapadura sugar and water. If that doesn't perk them up, then they are not reproducing...give it a few days/week to see for sure. Let them go 2-3 days in the soak.

[nicholas_mom]

ok so I took the 'dregs' from my Kombucha Tea and followed the recipe that Xenabyte recommended.

Now what should I be looking for? I have something scaring looking floating on top of my brew. Its been 2 weeks. It doesn't look like the Kombucha Mushrooms that I see on the internet, but maybe its not supposed to.

Are there pictures of what a brew from 'dregs' should look like? DO I have a mother or a baby growing. Apparently there is a difference.

HELP!

[xenabyte]

Hey, well, wash your hands really well, and rinse them even better.

Lift off the 'thing' floating and see if it feels smooth and 'rubbery', kinda like a big flat wet mushroom.

It might have holes and brown spots, but should be a creamy to tan fleshy color.

I could try to take a picture of one of my new scoby babies and post it...but that pretty much describes it. It might be on the 'thin' side still, as you were using dregs that had been around for a bit.

The kombucha will probably be WAY vinegary, since you wend two weeks to get the SCOBY to form.

Remake up another tea batch (using the boiled water info) and then put this new 'growth' on top. Cover with a cloth and let it only go for 6, 7 days and taste the tea, if there are no funny looking (fuzzy mold type stuff) growths.

I would probalby NOT taste the 2 week brew you just made...heh

I also PM'd you about the water kefir info. So check your mail...

[nicholas_mom]

There are brown looking spider looking spots on this clear top. I saw what a kombucha mushroom should look like. Mine isn't creamy but more clear with air bubbles everywhere.

Big problem, I used the half gallon jar with a little nipple type top. How in the he** I'm I going to get the thing out

[xenabyte]

Ohh, yea, that's bad. It's always suggested to use a wide mouth container/bowl for not only easier removal, but a greater 'air to surface' volume for the SCOBY to still be able to 'breath'. It is probably why it's still kinda clear looking and not the thicker creamy color.

Also, when you cover your brewing container, you should make sure to use only one layer of cloth, for the air to be able to still circulate....the covering is really only to keep out dust, spores and the occasional fruit fly/other flying critters....

Mmmm.....You can pour out the liquid, but I'll bet the SCOBY gets stuck, but hey, maybe enough will pop to the opening that you can gently pull it out!

If the brew smells like the kombucha you had before, then you could use that new 'baby' and try again, but I'd highly suggest getting a pyrex bowl or an 'anchor hawking' brand glass cannister for the brew vessel.

You can always buy another batch of kombucha from the folks that you know you like the flavor and start again...it might still be cheaper than paying shipping for a SCOBY, plus then you get to drink the yummy kombucha while you waiting to grow your new baby!

[PapayaVagina]

I'm needing a little help with my kombucha...

I made a 1 week batch from a really good start that I got from a friend. It is just way too vinegary for me though (and I'm a big vinegar fan). I even tried diluting it with some water and it's just too strong. I really like the kombucha that I buy from the store but this tasted completely different. Maybe it's because he gave me a HUGE piece?

When you're done with each batch do you throw out the old piece?

Is there a time when all of the SCOBY has gone bad? After that last batch I didn't start another and so the SCOBY has been sitting on the counter x1 week without anything new in it. There is a funky looking film on the top. Can I still use the original SCOBY or would that be bad as well? I'm a little nervous since I had a friend send me an article about a bunch of people who got sick from drinking kombucha gone bad.

[newcastlemama]

:

[PapayaVagina]

bump!

help! anyone?

[desertpenguin]

Originally Posted by PapayaVagina

I'm needing a little help with my kombucha...

I made a 1 week batch from a really good start that I got from a friend. It is just way too vinegary for me though (and I'm a big vinegar fan). I even tried diluting it with some water and it's just too strong. I really like the kombucha that I buy from the store but this tasted completely different. Maybe it's because he gave me a HUGE piece?

you could make some fresh tea and add it into the brewed tea. sometimes i let my 'bucha brew too long and this is what i do...it will have an interesting sweet&sour kinda flavor, but at least it's palatable. lol.

[Christian Mommy]

Dividing Kombucha

Is it necessary to separate the mother and baby mushroom (is that the same as a scoby?) after making each batch of Kombucha?

[dogmom327]

Originally Posted by Christian Mommy

Is it necessary to separate the mother and baby mushroom (is that the same as a scoby?) after making each batch of Kombucha?

No, you can leave them together until they get too big and take up too much room to be practical to use.