Kombucha Q&A

[FarmerDenise]

I've let it ferment up to 2 weeks at about 70-78 degree weather. And after I bottle it, I leave it on the counter and it keeps fermenting. I'll try to be more patient.

 

[TanksHill]

Does the type of tea really matter?

G

 

[dragonlaurel]

Black tea is normally used but green tea is fine. I used either. Some herb teas can kill your scoby, so I wouldn't add herbs to the batch. I would sometimes mix the part I was drinking into some kind of juice or tea though for a change of pace. Not too hot since you want those good bacteria.

 

[freemotion]

Some spices and herbs are anti-bacterial and can throw the balance of the scoby off.

 

[BeccaOH]

I fermented my first batch after starting the scoby for only 7 days, and I find it to be almost too tart and vinegary. Seems like all the sugar must be gone, right?

I am really liking the second ferment with fruit, though. I let it sit 48 hours before going into the refrigerator. One jar is pomegranate/blueberry and the other is pomegranate/raspberry. Still tart and vinegary, though. I used the POM juice from the grocery. I like the one with raspberry best. More sweetness. I can't really taste the blueberry in the other, maybe because the berries were fresh and whole. Got another batch of Kombucha brewing, but I'm going to be out of Kombucha before the new is ready. :/

 

[Boogity]

Do you just go to the store and buy a bottle or can of fruit juice? Is there special requirement for the juice? Could I grind up a bunch of berries and use that?

 

[BeccaOH]

Returning to this aging thread.

Last night I received my swing top bottles in the mail. FINALLY. Bigger than I expected them to be. I believe they hold 16 to 18 ounces, but I didn't take time to check.

Washed them up and then bottled 9 of them with fresh kombucha. I decided to try different flavors.
Ginger root, honey, and fresh squeezed lemon juice
Ginger root, honey, and frozen whole blueberries
Honey and vanilla bean (I had to use vanilla bean paste)
100% Pomegranate juice (POM brand) with 10 or so frozen whole blueberries
100% Cherry Juice (quality brand starting with a K ) with fresh squeezed lime juice

I think that covers it as I bottled a couple flavors twice.

You can use whole fruit or pureed. 100% quality juices are good too. You might want to strain your booch after the second ferment so you aren't drinking bits of fruits and such.

I never know quite how long to let my second ferment go. It is fairly warm in the house right now with AC off. I have the bottles in a dark cupboard near floor level. I may try one after 48 hours. I have read you can go 5 days then refrigerate for a fairly indefinite time, but I can't wait that long.

I'm trying to perfect my brew before my nephew-in-law, who is into wine brewing, comes over Labor Day. Hope to impress him. LOL

I really want to make a pina colada version. Found this recipe, but it doesn't say how much kombucha she puts with it.
1/4 cup coconut water
1/4 teaspoon coconut extract
1/4 cup pineapple juice or 1/4 cup fresh diced pineapple (don't use dried with sulfur additives)

I haven't found quality coconut water anywhere locally yet. I haven't even seen a whole coconut in the produce section. So I haven't tried this yet.

 

[valmom]

Tropical Traditions has a ton of coconut recipes and products. It would be my first choice for anything coconut- I buy my oil for soap through them.
http://www.tropicaltraditions.com/c...e=ggle090302&gclid=CLv7keLc2aoCFcE42god3yQ69Q

 

[Quail_Antwerp]

I really want to make a pina colada version. Found this recipe, but it doesn't say how much kombucha she puts with it.
1/4 cup coconut water
1/4 teaspoon coconut extract
1/4 cup pineapple juice or 1/4 cup fresh diced pineapple (don't use dried with sulfur additives)

Call me when this one is ready!!!

 

[BeccaOH]

So, I'm rather disappointed that none of my family really liked my kombucha. My nephew who likes his hard liquor didn't like kombucha in the raw even though he admitted it tasted like hard cider. Others tried the juice flavored and thought it too tart/sour. I like sweet stuff and could easily sweeten it with juice, sugar, or stevia, but I've been trying to drink it on the tart side figuring it is better for me that way. Today I had some cherry-lime kombucha. Sour but good.

So I do wonder if I'll ever convince my family to enjoy kombucha.

I did give my neighbor a starter. She likes it raw without flavoring, but she enjoys sour things like hard cider.