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Growing My Own Kombucha Scoby - Page 20

post #381 of 489
I use mostly fresh but have also done some frozen berries, I think the frozen infuse more quickly but comes out about the same in the end. I use the same amount for both.
post #382 of 489
thanks...i will set back and forget about it...but i still want to be prepared for the next step. What should I have ready and able to do? thanks all.


talidoo
post #383 of 489
Thanks velcromom. I'm going to go ahead and use the pear too then.

talidoo, now is a good time to get your fermenting jars, lots of people use 1 gallon glass jars. I think at least 2 just cuz one isn't very much and if your scoby(s) gets attacked by mold or some other malady you will have a back up. If you don't already know where, I'd also find out where to get good organic green and black tea. I buy bulk instead of bags, but that is just me. Cheesecloth or some other cloth to cover your jars and a warm, quiet, dark place for the big jars to ferment. That's really it. Oh, and of course some bottles for bottling your KT. I'm using a mix of GT's and High Country bottles. I like the amber better. I hope to purchase some of those flip top type bottles soon though. It's simple, the hardest part is waiting for the ferment. GL
post #384 of 489
Fantastic thread! I just had someone come into my store asking about making Kombucha and I had no idea. I thought someone at MDC must know and viola, there is a whole thread on it. I'll start this week on my scoby.
post #385 of 489

Richmond VA

Anyone have a scoby around Richmond VA to give away. I am so interested in trying this.
post #386 of 489
my scoby got moldy.....
what did I do wrong?
post #387 of 489
Thread Starter 
Quote:
Originally Posted by gypsypoet View Post
Anyone have a scoby around Richmond VA to give away. I am so interested in trying this.
LOL, did you read the thread yet? Read at least the first few pages. It's all about how to grown your own scoby instead of having to get one from someone else. It's really FUN, you should try it. :

But if you have your heart set on someone giving you a scoby instead, try posting a request in the Sticky at the top of the Traditional Foods page.

Best wishes.
post #388 of 489
Thread Starter 
Quote:
Originally Posted by Nursingnaturalmom View Post
my scoby got moldy.....
what did I do wrong?
: So sorry, I don't know. I think someone posted a link a page or two back to a troubleshooting site. Maybe that would help?

At least you can always grow a new scoby and start over.
post #389 of 489
Thread Starter 
Quote:
Originally Posted by mamatoablessing View Post
Fantastic thread! I just had someone come into my store asking about making Kombucha and I had no idea. I thought someone at MDC must know and viola, there is a whole thread on it. I'll start this week on my scoby.

Welcome mamatoablessing! Best wishes on your scoby-growing, and please let us know how it goes.
post #390 of 489
Thread Starter 
Quote:
Originally Posted by delfuego View Post
transfer to individual bottles - I have been adding a little bit of syrup from my fruit canning at this point which makes the finished product really fizzy with a taste of peaches or spiced pears.

Alyssa, this sounds really good! Lately I like my kombucha extra fizzy and a little on the sweeter side, too.
post #391 of 489
Thread Starter 
Quote:
Originally Posted by peace_laughing View Post
I have two questions......

Do you always taste your tea, even during the ferment process? Is it weird that I've not tasted my KT even though I've had tea fermenting with scoby for a month? I've promised DP that we are going to bottle some from each of these jars when it's ready. It's only been 4 days, so that's a little soon, but I'm guessing in maybe 6-7 days I'll bottle?

Where are some of the unique places you use for the fermenting process? I have my KT covered with a thin, white, cotton kitchen towel. Is that enough, should a thicker, more light blocking towel also be used? Where and with what do you ferment?

Long Live KT and those who Love KT Live Long
Hi peace_laughing, I think your questions were already answered (I hope? Sorry haven't been on the thread very much lately) but I wanted to say that I don't always taste the tea during the ferment process. I did in the beginning but now I never do. I'm not very "structured" about it any more. I just let it go fot anywhere between 7 to 14 days... in fact, lately the main factor in when I bottle it is when I noticed I'm running out of kombucha to drink. I get down to the last one or two bottles and think, "Oh no, I'm running out, I better bottle the next batch!" I'm not saying this is the best approach, just that I've gotten lazy. : Fourteen days is about the max for me, in terms of how long I've let it go and still liked the taste. Any longer than this and it is getting too vinegary for me.

About the towel to cover, I use a white "flour sack" style towel and I double it, then rubber-band it in place over the brewing jar. I'm not concerned so much about it blocking light as about it keeping out fruit flies, which so far it has done quite successfully.
post #392 of 489
Thread Starter 
Quote:
Originally Posted by Sieren View Post
YAY!! I started my own scoby 3 days ago from Strawberry Kombucha from the store. I poured about half the bottle in a glass measuring cup, and put a towel over it and set it in the cupboard. My baby scoby started out on the bottom, and today he has floated to the top! I'm soooo excited!!!!:

Sieren, that is exciting. Congratulations on the baby. How's it going now?
post #393 of 489
Thread Starter 
Quote:
Originally Posted by talidoo View Post
now, my question...where do i go from here? any info would be great
Talidoo
Welcome Talidoo, and thanks for posting about your experiment. It looks like your questions have been answered already... yes, all you really have to do now is wait for the scoby to grow, and then be ready to brew your first batch of sweet tea.

Only caution I would give is about the cheesecloth. If it's a very loose weave cheesecloth, it might not keep the bugs (fruit flies) out. Just keep an eye on that if you see fruit flies hanging around.
post #394 of 489
Thread Starter 
Quote:
Originally Posted by peace_laughing View Post
So, does anyone have advice on using fresh or frozen fruits in the bottling ferment? Do you have to adjust portions depending on that or do you use the same amount regardless of fresh or frozen, or do you just not use fresh at all?

Thanks!
I've used fresh, frozen, and/or a mix of both. Fresh fruit is great, but frozen works just fine, too, and is nice for the convenience. I've also used juices and juice concentrates and fruit rinds and ginger root. I'm very loose about portions and usually just "eyeball" it each time. A handful of this, a dash of that... just have fun and experiment, and you will create some delicious combinations, I'm sure!
post #395 of 489
When flavoring at time of bottling. Just wondering about how much fruit etc.. do people use? I normally toss in about 2 berries per bottle. Also anyone have some fun crazy mix of fruits?
post #396 of 489
Thread Starter 
Quote:
Originally Posted by VTDormMom View Post
When flavoring at time of bottling. Just wondering about how much fruit etc.. do people use? I normally toss in about 2 berries per bottle. Also anyone have some fun crazy mix of fruits?
Oh my, well, I use WAY WAY more than 2 berries. Do you even taste the fruit that way? I like my kombucha very fruity, I guess.

If I use raspberries, it's a large handful at least. Maybe about 2 Tablespoons worth? Or a small handful of raspberries and another small handful of blueberries.

I mostly use Grolsch bottles and lately I've been putting in the kombucha first, filling it up to the bottom of the neck of the bottle, and then filling it up the rest of the way with the fruit.

I had a post here awhile back about the fruit combinations I've tried, maybe around the middle of the thread? I don't have time to look right now. My favorite combo remains raspberries + ginger root.
post #397 of 489
WildIris - thanks for the info. I have been having really really mild fruit flavor and my ginger was really mild. Now I know I am just putting too small and amount of flavoring to it. Thanks so much for your info.
post #398 of 489
I like the pineapple and ginger-- very yummy, but I must have put too much fruit in mine as the bottles had a tendency to be super fizzy and spurt out all over the kitchen- I cut the amount of pineapple in half for this last batch and while it is still super fizzy it doesn't spray me down as much- I just let the air leak a bit before opening.
But I have an odd question about the detoxing part of KT-- My new shower and my start of drinking KT happened at about the same time. I noticed an odd metallic smell while I was showering, like when you hold a bunch of change in your hand in the summer and it leaves that funky smell on your hand, I complained to the hubby and asked the son if either one of them smelled it, and if it was due to the new pipes or new shower-- neither of them say they smell it.. only me-- I was wondering if it is the KT making me pass unwanted metals or chemicals out of my skin? Anyone have something like this happen? I have never notice our water smelling coppery or metallic before.
post #399 of 489
Thread Starter 
Quote:
Originally Posted by EmeraldGardener View Post

But I have an odd question about the detoxing part of KT-- My new shower and my start of drinking KT happened at about the same time. I noticed an odd metallic smell while I was showering, like when you hold a bunch of change in your hand in the summer and it leaves that funky smell on your hand, I complained to the hubby and asked the son if either one of them smelled it, and if it was due to the new pipes or new shower-- neither of them say they smell it.. only me-- I was wondering if it is the KT making me pass unwanted metals or chemicals out of my skin? Anyone have something like this happen? I have never notice our water smelling coppery or metallic before.
EG, I have never had anything like this happen. Not sure what to tell you. Are you still noticing the same smell?
post #400 of 489
Thread Starter 
I just bottled another batch of kombucha over the weekend, and experimented with some new flavors:

Apple Cider--this should be interesting!

Tangerine & pomegranate--I squeezed the juice out of one whole tangerine, then put the juice, pulp, seeds and all into the bottle...plus some pomegranate seeds. I did this one in a tall clear glass bottle (Lorina) and it looks so pretty with the pale orange color and then the red pomegranate seeds floating around.

Strawberry--mostly used the juice leftover from some frozen strawberries I thawed out.

Blackberry--used frozen whole blackberries.

Anyone else have some interesting flavor experiments to share?
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