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I know its not a legit mushroom, but I was wondering if anyone here has cultivated their own and how it went. I am in the process right now, but I'm cultivating the mother from a bottle since I don't know anyone who has them.
I have been brewing for almost three years. Some times I had five gallons brewing a time. Not that much these days. Pulling three quarts each brew, which is plenty. After the brewing process, I add smashed fruit and mix in, letting sit in fridge for a week. 'This is the best kombucua', is a common response. Have yet to try to mix herbs after brewing, yet. Some fresh Ginger, pomegranate, tangerine, peach, and lemons go great into brew, seperate of each, are some of the favorites. I had the pleasure working at a tea shop with a fifty-plus tea selection. Some amazing brews been made. Sometimes the taste of the tea would be the undertone with a wonderful sparkle and ting of the kombucha, instead of the more kombucha taste overpowing. I am sure you will enjoy brewing your own if your a frequent drinker of commercial products.