About a week ago I posted that I was attempting to grow my own SCOBY from a bottle of GT Dave's Synergy Kombucha (raspberry flavor). Here's my detailed report on the experiment:
Day 1 -- I poured about 8 ounces of the bottled Kombucha into a clean, quart-size glass measuring cup. It had a nice blob of "stuff" floating in there, about 1" diameter, hanging out close to one side of the cup. I covered the measuring cup with a thin towel, secured with rubber band, and set it in a cupboard.
Day 5 -- I peeked and saw a very thin translucent "film" floating above the darker blob of stuff, and expanding outward by an inch or so. There was also some thin filmy stuff floating along the opposite wall of the measuring cup. The level of liquid in the cup had decreased to about 6 ounces.
Day 8 (Today!) -- I checked tonight and, to my surprise, the entire surface of the measuring cup is already covered with a translucent film in a layer approx. 1/2 inch thick. The level of liquid in the cup has now decreased to about 4 ounces.
It's definitely a SCOBY in there! I'll have to give it a girl name, as it's a lovely pale pink color.
Now what should I do?
I wasn't expecting it to be "born" quite so soon! I feel unprepared!
I raided my cupboards looking for tea, and the only non-herbal tea I could find was five individually wrapped teabags that just say "Lipton 100% Brisk Tea." Is this black tea? I have no idea how old it is... years, probably. Will it still work if it's old tea?
Should I go ahead and make a whole batch of tea as per NT instructions, and put my baby SCOBY in there? Or start with a smaller batch of tea since it's just a delicate baby?
Originally Posted by Feb2003
Does that swing top/cork help to keep the bottle from exploding while saving as much carbonation in the bottle as possible?
Whitney,
Yes, AFAIK, that's the idea. There's a rubber gasket(?) that allows some pressure to escape so it doesn't explode.
How did your mango-flavored brew turn out? Have you tasted it yet?
yes, we've almost finished the qt. ds likes it, but it's too sweet for me (I'm not used to sugar, even fruit sugar, I guess)...it's a tiny bit syrupy and the mango chunks are great (they taste like mango hooch
)
it didn't get fizzy at all and it was in the cabinet for two days and the fridge about 2 days, too, in just a glass qt jar with a screw on metal lid with the little rubberized area.
I have three gallons brewing right now
and I may have found someone IRL who wants a SCOBY!!
flavoring it was fun, but the mango expanded to about 1/3 of the jar so maybe I just got excited and put too much?
I don't know how to tell if it's "contaminated" for sure...I think it'll either smell so bad you won't drink it (b/c it's probably dangerous) or it'll taste "off" and you'll know that your balance of bacteria and yeast is out of whack
As far as the towel getting soaked, I use very clean prefolds (we used them as burp cloths ages ago) and I've had one get soaked. it didn't cause any problems
Originally Posted by stilllearning85
My husband left out about 1/6 a bottle of Kombucha that he had brought to work and never finished... now it has the scum stuff growing on the top! Like it is growing a baby! Should I continue to see if it will grow... or is this just scum and not a scoby?
That's fine! That's what I did and me and my scoby had a long and fruitful life together!
Originally Posted by emma_goldman
I think it has to be white processed sugar. Has someone addressed this?
I've tried rapadura and it didn't die (but did taste a little different and the scoby got darker), but I switched to white after a batch or two just in case I was killing it
I use organic, fair trade, non-bleached, minimally processed white...the longer you let the brew go, the less likely it is to have any of that sugar left. get organic if you can b/c, just like regular tea, the kombucha will pull any pesticide residues out of the sugar
Did you add the ginger to the kombucha in the bottles, or into the brewing container? It sounds good...I am eager to hear how it tastes!
Iris
I just added it tot he brewing container. I didn't think about adding it to the bottles...I will do that next time. I think I will grate it next time so more of the flavor gets infused.
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've used a microplane (*really* fine grated) and added ginger (didn't even peel, just straight from the freezer) to the bottles...it was delicious and didn't take long to infuse a lot of flavor...probably due to how much surface area I had on the ginger. I'm so protective of my SCOBY (ie contamination and killing it...I've had to go without and it wasn't pretty and it *was* an expensive habit to support while I waited for another SCOBY
). Anyway, I wouldn't add any flavor to the brewing jar if the SCOBY was still in there, but that's just me.
I have three batches going. I originally wanted to stagger them, but I'm lazy and I like making the tea and waiting for it to cool all at the same time.
But I always have enough to drink now! I just need a little more room in the fridge OR I "harvest" them at different times (I love it strong, but the kids like it sweeter).
HTH
BTW, I'd suggest labeling them, esp. if you stagger!
Originally Posted by dawny
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?
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.
Originally Posted by WildIris
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!
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!
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!
Originally Posted by stilllearning85
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.
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'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.
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?
Originally Posted by mykdsmomy
Every time I read your updates, I keep hearing in my head, "Captain's log....."
:
Quote:
Originally Posted by dawny
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
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
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 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...
Originally Posted by dawny
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!
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