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Growing My Own Kombucha Scoby - Page 4

post #61 of 489
Thread Starter 
Quote:
Originally Posted by dawny View Post
Just curious, but how many batches do you have "brewing" at one time? I think I might start staggering batches so I can always have some ready to drink.

I only have one batch brewing since I am new to all of this. This is really my first "real" batch so far, since I used the other one mainly for growing the Scoby. This is the first one I will bottle and drink.

ETA: I just bottled my first batch of kombucha! I filled up three 25-oz swing-top cork bottles--one flavored with dried tart cherries, one with fresh ginger and lemon, and one with raspberry juice concentrate--plus one 16-oz GT's bottle, also flavored with raspberry. I set aside another cup or so of the brew for drinking right away (tasted GREAT!), and the rest is in a glass bowl with the Scoby floating in it...waiting for the new batch of tea to cool off enough to add them back in.

While I was handling the Scoby (the kids and DH all wanted to see it...and touch it... except youngest DD who said it looked too "wierd" and she was scared to touch it) the original "mother" Scoby, about 4" diameter, completely separated from the larger "baby" Scoby, which is about 6-1/2" diameter. I don't have another container for brewing separate batches, however, so I guess I will put them both back into the new batch of tea. I think this will be okay, yes?

Iris
post #62 of 489
12/25 - Well, I drank my first batch of my tea. It was a little sweet, but still good. It had a fair amount of carbonation and slight ginger flavor (I added ginger to my tea when it was brewing).

I like the taste a little more sour so I will let it brew longer next time.
post #63 of 489
Thread Starter 
Quote:
Originally Posted by WildIris View Post
I only have one batch brewing since I am new to all of this. This is really my first "real" batch so far, since I used the other one mainly for growing the Scoby. This is the first one I will bottle and drink.

ETA: I just bottled my first batch of kombucha! I filled up three 25-oz swing-top cork bottles--one flavored with dried tart cherries, one with fresh ginger and lemon, and one with raspberry juice concentrate--plus one 16-oz GT's bottle, also flavored with raspberry.

12-28 Update

I let all the kombucha I bottled on 12-22 (described above) sit out on the counter for about 5 days for a "second fermentation," then put the small raspberry-flavored one (in the GT's bottle), and the dried-tart-cherry-flavored one in the swing-top-cork bottle in the fridge to chill for a day.

I drank the raspberry-flavored one first, and it was good... but didn't have much carbonation. Today I opened the cherry flavored one, and WOW, was that ever good. I guess the swing-top-cork bottle makes a big difference. It was much more carbonated and had a very pleasant flavor. All the kids tried it, too, even though they said it smelled bad (that vinegary smell). To our surprised, they all liked it more than they expected.

I had to laugh at DS-9, especially... he tasted it, said "it's better than I thought it would be but I don't like it all that much." Then about 5 minutes later, he sought me out and asked for more, saying, "I didn't think I liked it very much, but for some reason now I keep wanting more of it anyway."

I said that was exactly my reaction the first time I tried kombucha. Didn't think I liked it much, but a short time later, wanted more.

Tonight I put the ginger-and-lemon flavored bottle in the fridge, and will try that one tomorrow.

I'm such a geek, but this is so much fun. I love making my own kombucha!

Iris
post #64 of 489
I just started flavoring my Kombucha! SO MUCH FUN!!! Right now I have strawberry, lemon and mango doing their second fermentation on the counter! I LOVE THIS STUFF!
post #65 of 489
hmm i never thought of flavoring mine and doing a second fermentation. my mother is growing nicely, i'm thinking of starting a drinking batch soon.
post #66 of 489
I dunno how other people do it, but I just empty my Kombucha when it is done into the bottles to which I have added a small amount of either fresh or frozen fruit and then I just let it sit on the counter for another couple days! SO easy and SO fun! Anyone have other ways or interesting flavors I should try?
BTW I am impressed that you all made your own scoby! So cool!
post #67 of 489
Thread Starter 
Quote:
Originally Posted by stilllearning85 View Post
I dunno how other people do it, but I just empty my Kombucha when it is done into the bottles to which I have added a small amount of either fresh or frozen fruit and then I just let it sit on the counter for another couple days! SO easy and SO fun! Anyone have other ways or interesting flavors I should try?
BTW I am impressed that you all made your own scoby! So cool!

Stilllearning,

I've been adding the "flavorings" to the bottom of the bottle before I pour in the finished kombucha. For my raspberry flavored ones, I used a few teaspoons of frozen raspberry-white grape juice concentrate. For lemon-ginger, I used fresh grated lemon rind and fresh ginger root, peeled and diced. For the cherry one, I used dried tart cherries diced up.

For your mango one, did you use fresh mango? I"m curious how much you used per what size bottle? I have some fresh mango here...might try that next.

Iris
post #68 of 489
I used frozen mango... I used about 2, 3/4 inch cubes per Grolsch bottle which are 1 pint. Mmmm, I wish I had some fresh mango! Lucky woman!
post #69 of 489
Thread Starter 
I'll definitely try the mango when I bottle my next batch. It sounds so good!

Today we tried the lemon-and-ginger flavored kombucha, and OH MY... is this ever DELICIOUS! I was surprised; I thought I would like the fruit-flavored ones the best, but actually this is my favorite so far. DH and kids liked it too. DH thought it could even stand to have more ginger flavor, and we have an organic ginger root stashed in the freezer, so I will definitely use more ginger next time.

I wonder how mango + ginger would taste? Hmm...

Iris
post #70 of 489
Oooh, will definitley have to try ginger... Mmmmmm...
How much ginger do you use per bottle size? Lemon?
post #71 of 489
Thread Starter 
I'm estimating here, but in a 25-oz bottle I used the rind from about 1/3 of an organic lemon... and as for the ginger, hmm, trying to remember... I used maybe 1/2 to 3/4 inches of the root? I was being conservative because I didn't know if we would like the ginger flavor or not, and didn't want to overdo it.

Sorry I can't be more specific...hope this helps.

Iris
post #72 of 489
Yeah! Thanks!
Just out of curiosity, how long is your second fermentation... I mean, how long do you let your fruit sit in the Kombucha before putting it in the fridge?
post #73 of 489
: Ensigns log, Stardate 12/29/07:


Well both of my attempts failed. Too many bugs and then no growth. And the chunks from the bottle seemed to have disappeared???


The first batch I dumped two days later because it had a ton of bugs. The second batch I let go for 17 days and NADA.




I am wondering if it is because of the citrus kombucha? It was the only flavor that had chunks.


I am going to try several different batches this time and will update again in a week or so!
post #74 of 489
Quote:
Originally Posted by mykdsmomy View Post
Every time I read your updates, I keep hearing in my head, "Captain's log....."
:
Quote:
Originally Posted by dawny View Post
WildIris,

I hope you don't mind, but I am going to be a copy cat and follow your process. I swear I am addicted to this stuff and it is too $$ and inconvenient to buy at the store.

Thanks for posting your scoby growing journey.
I have to second this!

Quote:
Originally Posted by WildIris View Post
Quoting myself above just to add an update about that little bit of kombucha I did bottle, with the dried cherries in the bottom. I let the bottle sit out on the counter for a few days, then put it in the fridge for a few more days before drinking it.

The verdict: It was DELICIOUS! Not as carbonated as the storebought kombucha, but the flavor was just as good.

I can definitely recommend the dried cherries as a flavoring.

Iris
:

Quote:
Originally Posted by WildIris View Post
Yes, that's exactly what I did. I just used the same bottle some store-bought GT's Kombucha came in, with a screw on lid. Next time, because I'll (hopefully) have a larger amount of drinkable kombucha to work with, I'm going to put it in bottles that have a pressure cap... I know that's not the right name, but can't think what they're called. But like the old Grolsch beer bottles people use for home-brewed beer...
Ooo, I have one of these from Ikea! Now I know what to do with it.

Quote:
Originally Posted by Thystle View Post
Stardate 12/13/07, Ensigns log:

Well I decided this would be fn for the kids to "watch".

I bought a bottle of plain (had hardly any floaties in it...none of the plain ones did) and a bottle of citrus that had CHUNKS in the bottom.


I poured all of the plain and half the bottle of citrus (and all the chunks) into a glass mixing bowl and stuck it in my cupboard.


I am considering it a homeschooling experiment.
Excellent idea!

So today was my first day trying kombucha. I bought GT's green tea version from Henry's/ Wild Oats. I like it. I even looked to see what other brands there were and I only found that they carried one from Yogi Teas. It was a tea bag variety, and I wondered how good that would be.

Can you imagine how surprised I was to find a kombucha growing thread? This is great!

I still have 8oz. of my green tea, GT kombucha. I'm thinking I can make more from this. I love the flavoring ideas, and may try that. But I'd love some more green tea kombucha...

Thank you, so much, for starting this thread!
post #75 of 489
Quote:
Originally Posted by Thystle View Post
: Ensigns log, Stardate 12/29/07:
Too many bugs and then no growth.
What kind of bugs did you have?
post #76 of 489
Quote:
Originally Posted by dawny View Post
What kind of bugs did you have?

Fruit fly's or gnats... not sure which. Teeny tiny flying bugs.


I have thicker cheesecloth and big rubber bands this time!
post #77 of 489
Just checking in and bumping this thread up.

I finished drinking my first batch and it was very tasty. Very clean with just a slight hint of ginger.

I started my third batch 5 days ago. My second batch has been bottled and is fermenting a little more. I added blueberries (they were frozen) and ginger root when I bottled it. I will give them a week more to ferment.

My third batch is coming along. I procured two large glass Vlassic pickle jars. I think they are about 3/4 of a gallon. I am growing a new scoby in one. (The other still has pickles in it.). Should be ready for tea in about 2 weeks. Maybe I will at a point where I don't have to buy this stuff!

Quote:
Originally Posted by Thystle View Post
Fruit fly's or gnats... not sure which. Teeny tiny flying bugs

I have thicker cheesecloth and big rubber bands this time!
Did you have your tea near your fruit? How is the new batch going?
post #78 of 489
i just had my first kombucha today and i cannot wait to start brewing my own! this thread is so interesting.
post #79 of 489
Thread Starter 
First, to Thystle: I love the trekkie sign! Made me LOL when I saw it. Will you be mad if I use it too?


: Captain's Log, Stardate 12/29/07:

Hello Kombucha Scoby-Growing Mamas!

Sorry I haven't checked in for awhile... I have been busy researching corn allergy information, as it appears I have a corn allergy! : In the meantime, I have still been brewing kombucha; I split my Scoby and now have two batches going at a time.

I had a little scare for awhile... I thought maybe I was allergic to kombucha. I had a strange reaction several times after drinking it (face & chest flushed, itchy rash, felt horrible overall). But, after awhile (as I was researching the corn allergy info) I realized it was ONLY from the kombucha which I had flavored with Welch's raspberry/white grape juice concentrate...which has CORN derivatives in it! I had also used that Welch's concentrate to flavor some kefir and felt sick from that, also. It was a relief to make the connection and realize I wouldn't have to give up my Kombucha after all.

I bottled a batch of Kombucha on 12-31 which turned out superbly. Tried several flavorings but lemon-ginger or orange-ginger are my favorites so far. Definitely love the ginger in it! All the bottles in that batch had excellent carbonation.

My most recent batch, bottled on 1-12, has been disappointing... it didn't carbonate, even with the "second fermentation" in the bottles, and is very flat. I think it's either because I let that one go for 12 days or because it was the first batch after splitting my scoby into two...maybe the scobies weren't strong enough yet? Only one bottle from the batch has been good so far, a small GT's bottle which I had flavored with frozen blueberries and a scant teaspoon of succanat to sweeten it a bit more. That one was carbonated, but my larger bottles were not.

So, that's my update. I'll probably bottle another batch this weekend, as it seems like 7-8 days is a good amount of brewing time here.

How is everyone else doing?

Iris
post #80 of 489
a lurker here.... I am hoping to get some kombucha today and start a scoby- I have been craving it really heavy- thanks so much for all your posts- gives me lots of ideas- I am going to have to see if I can find some of those bottles.
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