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Offlinemastercultivator
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Registered: 08/27/13
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Kombucha
    #21728879 - 05/27/15 02:01 PM (8 years, 8 months ago)

Getting into Kombucha,

Let me know your tips and recipes.

:smile:

I made up a gallon of Tea using 8 bags of tea and 1 cup of cane sugar.
I also made up another gallon of Tea using 4 bags of tea and 1 cup of cane sugar.

I didn't see much difference in the using less of the teabags.

I want to make some awesome Kombucha.

Going to pick up my scoby so put all your tips in this thread if you have any tips.


I need tips on doing it profitably and to keep costs both labor and materials down.

Anyone know how to do it commercially?  Any tips.  Right now I need to learn everything about Kombucha.  I heard that they were traditionally made in ceramic containers and that some kombucha was made with honey originally.

I'm also interested in knowing the history and cultural differences of Kombucha and also getting my hands on different Kombucha strains and how to test then for being safe and keeping the cultures happy over time.

Also any tips for Kombucha microscopy would help.  Thanks in advance.

I'll update the parent post (this post) with any info you share with me.


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InvisibleShroomismM
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Re: Kombucha [Re: mastercultivator]
    #21729694 - 05/27/15 05:53 PM (8 years, 8 months ago)

kombucha is an interesting thing, scobys are a symbiotic culture of bacteria and yeast..
It's kinda sorta like mushrooms, in that once it's established.. it generally doesn't just go bad or become contaminated that easily and when it does you can definitely tell (different colors bad)
Commercially? No I don't know how to do it, I assume you would have to follow some pretty strict sanitation laws.
We just make batches at home for ourselves, but you do have to kinda follow sterile procedure kind of like with mushrooms. I.e - sterilize the equipment you are using and work in a clean environment.

I just use 10 tea bags, steep for a while, 1 1/2 cups of sugar, melt into a super concentrated sugar tea... pour that into 3 gallon container of water, add 1 cup of old kombucha, add scoby at room temp, cover with a couple layers of cheesecloth and rubber bands around the lid, store for about 3 weeks, taste every couple days after about 2, we like it at about the 4 week mark, then do second ferment by removing scoby and mixing with various things like ginger, honey, mango puree, guava, lemon, cinammon, whatever.. then bottle. Let secondary ferment in sealed bottles for about 2-3 days at room temp and it should be just about perfect, put in fridge so bottles don't explode from carbonation. Blam, carbonated fruit or whatever kombucha. You pretty much have to do a secondary ferment and bottle to get it carbonated unless you have a carbonation system or whatever. Or if you don't care about carbonation whatever. 

To save scobies you can peel off a layer once the mother gets big and has multiple layers, put that into like a mason jar, fill with a small batch of sugar tea water and seal and close and keep it in the fridge.. the cold causes it to go dormant. baby scobies can stored this way for many months.. you just have to change out the tea mixture every couple weeks or so.

Fruits flies are your worst nightmare and they are attracted to kombucha like nothing else when it starts to get ripe. You may never see fruit flies normally but you will start seeing them with kombucha around, have to be vigilant.. and clean.. like never leave food and fruit lying around. Just make sure the lid is absolutely completely sealed, still breathable (hence the cheesecloth - but many layers).. and very tight rubberband around the lid, making sure it is super tight and never let the cheesecloth make contact with the kombucha or they can get through it somehow and you do not want that, then bye bye scoby. Can even set fruit fly traps to deter them if you notice any.

Do note that if using mason jars or metal lids in anything - they are to be avoided as the vinegary kombucha will rust out metal lids/rings after a while so either get plastic lids or cover with cheesecloth or saran wrap in the fridge and wrap with rubberbands


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OfflineArtnotwar
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Re: Kombucha [Re: Shroomism]
    #21849325 - 06/24/15 08:11 AM (8 years, 7 months ago)

I was messing around with Kombucha a few years back. I found that I only had about a 1-2 day window where it would taste good. If I didn't leave it for long enough, the sugar wasn't fermented and it tasted too sweet. If I left it for too long  it would start getting too vinegary. Otherwise it tasted great. It just kind of seemed like a waste to have to drink it all in a day or two, I would have liked to just drink it when I wanted.
Even if I bottled it and put it in the fridge at the right time, it would still go vinegary.

Anybody know what is up with that and how I could get around it?


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Until the 20th century, reality was everything humans could touch, smell, see,
and hear.
Since the initial publication of the charged electromagnetic spectrum, humans
learned that what they can touch, smell, see, and hear... is less than one
millionth of reality.
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InvisiblecowsRmeat
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Re: Kombucha [Re: Artnotwar]
    #21882956 - 07/01/15 01:45 PM (8 years, 6 months ago)

:threadmonitor:


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One day Alice came to a fork in the road and saw a Cheshire cat in a tree.
'Which road do I take?' she asked.
'Where do you want to go?' was his response.
'I don't know', Alice answered.
'Then', said the cat, 'it doesn't matter.'





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OfflinePsilosoulful

Registered: 09/05/14
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Re: Kombucha [Re: cowsRmeat]
    #21887479 - 07/02/15 11:11 AM (8 years, 6 months ago)


This kombucha is the best. The only downside is the price, $3.50 a bottle at the local supermarket, but it's worth it IMO. Gives me a little energy boost and tastes great. :thumbup:


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InvisibleShroomismM
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Re: Kombucha [Re: Psilosoulful]
    #21889880 - 07/02/15 08:24 PM (8 years, 6 months ago)

My chick drinking those every single day is what prompted us to start making our own.. and ours is better :yesnod:

~$1 per gallon instead of $4 per 12 oz bottle or whatever. More worth it :yesnod:


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InvisibleShroomismM
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Re: Kombucha [Re: Artnotwar]
    #21889914 - 07/02/15 08:31 PM (8 years, 6 months ago)

Quote:

Artnotwar said:
I was messing around with Kombucha a few years back. I found that I only had about a 1-2 day window where it would taste good. If I didn't leave it for long enough, the sugar wasn't fermented and it tasted too sweet. If I left it for too long  it would start getting too vinegary. Otherwise it tasted great. It just kind of seemed like a waste to have to drink it all in a day or two, I would have liked to just drink it when I wanted.
Even if I bottled it and put it in the fridge at the right time, it would still go vinegary.

Anybody know what is up with that and how I could get around it?




That doesn't really make any sense to me. It shouldn't go from sugary to vinegary THAT fast. And it definitely should not continue fermenting if you bottle and put it in the fridge.
Yeah, the time window in which it goes from sweet to a little vinegary is only a few days or up to a week.. I generally taste it every day around the 2-3 week mark and when it's at what's perfect to my tastes (slightly vinegary but still sweet), I will pull the scoby and bottle it with juices or whatever, then might let it do a secondary ferment with the flavorings for a couple more days before putting in the fridge and it still turns out perfect. But bottling and putting in the fridge should definitely stop the fermentation, or basically slow it to a halt.

It's hard to say what the issue is without knowing more of what you did. But maybe not enough sugar or tea ratio? hard to say really. Or maybe you are in a super hot climate? Temperature does play a role in how fast it ferments. In hot climates, it's a lot faster.
I've never had issues with the kombucha going more vinegary after refrigerating.. it should go dormant and stop when it gets cold.
When you want to stop fermentation, or store scobies for an extended period of time, you are supposed to put them in the fridge, because they go dormant.
But yeah, you generally want to taste it every day at least around the 2-3 week mark (A SINGLE dip with a CLEAN spoon and then cover it immediately). Remove the scoby and refrigerate when it's at the right level that you like. Maybe even remove it a day earlier if you think its going to continue to ferment. 


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Invisiblebullshavehorns
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Registered: 06/04/13
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Re: Kombucha [Re: Shroomism]
    #21963412 - 07/19/15 03:14 AM (8 years, 6 months ago)

It's quite simple to do. Just practice and test how it grows in your home. I've just started brewing it again. It's fun to try different flavors and all that stuff. Once you get the basics down there's heaps of info around to help you experiment.


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OfflineLucisM
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Registered: 03/28/15
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Re: Kombucha [Re: Psilosoulful]
    #21964193 - 07/19/15 10:28 AM (8 years, 6 months ago)

Quote:

Psilosoulful said:

This kombucha is the best. The only downside is the price, $3.50 a bottle at the local supermarket, but it's worth it IMO. Gives me a little energy boost and tastes great. :thumbup:





my fave too, I like the cranberry ginger one.


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OfflinePsilosoulful

Registered: 09/05/14
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Re: Kombucha [Re: Lucis]
    #21964696 - 07/19/15 12:19 PM (8 years, 6 months ago)

Quote:

Fennario said:
Quote:

Psilosoulful said:

This kombucha is the best. The only downside is the price, $3.50 a bottle at the local supermarket, but it's worth it IMO. Gives me a little energy boost and tastes great. :thumbup:





my fave too, I like the cranberry ginger one.



I haven't tried that one yet, sound good tho. They are selling for $4.50 a bottle at the local organic market!!! I could waste an entire paycheck getting a case of these bottles :lol:


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Invisiblefoodsgoodtoo
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Re: Kombucha [Re: Psilosoulful]
    #21997491 - 07/25/15 10:00 PM (8 years, 6 months ago)

interested in bottlin em sounds interesting sad not processing:frown:


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OfflineBig Worm
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Re: Kombucha [Re: Psilosoulful]
    #21997522 - 07/25/15 10:07 PM (8 years, 6 months ago)

Quote:

Psilosoulful said:

This kombucha is the best. The only downside is the price, $3.50 a bottle at the local supermarket, but it's worth it IMO. Gives me a little energy boost and tastes great. :thumbup:






Yea dude those Chia Seed ones are bomb.

I buy them all the time.

But my friends and I were actually gifted a mason jar of scoby.

So we will see what's up with that.  I don't know much about it but my friends do.


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OfflinePsilosoulful

Registered: 09/05/14
Posts: 7,205
Last seen: 1 year, 1 month
Re: Kombucha [Re: Big Worm]
    #21997573 - 07/25/15 10:23 PM (8 years, 6 months ago)

Quote:

Big Worm said:
Quote:

Psilosoulful said:

This kombucha is the best. The only downside is the price, $3.50 a bottle at the local supermarket, but it's worth it IMO. Gives me a little energy boost and tastes great. :thumbup:






Yea dude those Chia Seed ones are bomb.

I buy them all the time.

But my friends and I were actually gifted a mason jar of scoby.

So we will see what's up with that.  I don't know much about it but my friends do.



I've tried the chia kind, they're pretty good, but I really like the fizzy carbonation in the regular bottles. The gingerberry bottles are my favorite so far :super:

I haven't tried making my own kombucha, but I'll definitely be looking into it!! :awesome:


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