Sodas

[sumi]

I just wished I had my aunt's recipes. I got my aunt's pickle and beet recipes but her sodas went to the grave with her

Did you ask around the family if anyone got it from her? You never know..

 

[CrealCritter]

Did you ask around the family if anyone got it from her? You never know..

I did and that's how I got her other recipes.

 

[baymule]

I very rarely drink a soda. There is nothing in that bottle or can that is good for you.
Is water kiefer like kombucha? I have tried kombucha and it is pretty yukky. I just can't do it.

 

[Britesea]

kombucha on its own is kind of an acquired taste. I enjoyed it when I added some fruit juice to it when drinking it-- about 20% juice made a nice mix. Our favorite was cherry juice.

I had a friend that tried the water kiefer... she liked it, but quickly got overrun because she said she got a fresh batch every 2 or 3 days, unlike the 1-2 week schedule we found with kombucha.

 

[Hinotori]

Kombucha and kefir taste very different. I've tried water kefir but haven't made my own. Only made milk kefir. The water kefir was pretty good.

I've been making kombucha for years now and love it plain. Hubby can't stand it. He can only handle it at all if I make it with matcha and green tea. It's too vinegary for him.

 

[Britesea]

@Hinotori maybe you could try fermenting the kombucha for a little less time so it's less vinegary?

 

[Hinotori]

Even cutting it with fruit juice doesn't work for him. He can't even stand the smell.

I only run it for 8 days fermentation normally. I don't usually do the secondary fermentation, but it is more effervescent when you do that.

 

[CrealCritter]

Once I did drink a big gulp of rotten sweet tea that sat out in the sun to long. Is that the same as kombucha?

 

[Hinotori]

Nope. It's a controlled fermentation like how they make vinegar. There is bacteria and yeast in the starter and scoby. It also must start at a minimum acid level.

With a long fermentation and capped long secondary fermentation it is possible to get up to 5% alcohol. Normally it's around .5 to 1%

 

[CrealCritter]

Nope. It's a controlled fermentation like how they make vinegar. There is bacteria and yeast in the starter and scoby. It also must start at a minimum acid level.

With a long fermentation and capped long secondary fermentation it is possible to get up to 5% alcohol. Normally it's around .5 to 1%

Oh wait a minute... If this that thing that looks like a waxy doughy muffin thing that grows on top of liquid. Then yes, I've drank some, I wasn't so impressed honestly, might as well drink some vinegar instead. Thanks but I'll stick to beer instead.