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OfflineGreenHorns
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Kombucha
    #26650682 - 05/05/20 02:48 PM (2 months, 6 days ago)

So I hate the stuff personally but my room mate loves it and wants to have a steady supply. Where do you get your scoby? Can it be made from scratch? It's not yeast but a consortium of bacteria right? I'm sure I can easily Google it but I'd rather ask the community about brewing it first.


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Invisibledizzy_simmons
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Re: Kombucha [Re: GreenHorns]
    #26691864 - 05/24/20 08:06 AM (1 month, 18 days ago)

The SCOBY does contain yeast. It’s actually an acronym for Symbiotic Colony of Bacteria and Yeast (SCOBY).

Store bought kombucha is gross imo, but home brewed (I.e., FRESH) can be great. And you can flavor it any way you want. Super easy too.

You can often find local people selling them or giving them away, cuz they grow like crazy and brewers often end up with more than they can possibly do anything with. Check locally and if you can’t find any there are tons of sites who will mail you one for a few bucks. Even amazon and eBay last I checked.


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OfflineGreenHorns
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Re: Kombucha [Re: dizzy_simmons]
    #26692472 - 05/24/20 01:32 PM (1 month, 18 days ago)

I tried finding an unpasteurized off the shelf bottle and putting the mass on the bottom in a standard lc solution. No growth :frown: I keep checking the marketplace. Maybe I'll check Craigslist. I did look into it a bit and read the primary bacteria is Acetobacter and the yeast is Saccharomycetes. Is a from scratch culter practical to make at home starting with these and letting the native atrosphere fill in the gaps? Thanks for reaching out and offering help dude!


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Invisibledizzy_simmons
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Re: Kombucha [Re: GreenHorns]
    #26693086 - 05/24/20 06:46 PM (1 month, 18 days ago)

I’d be weary of making one “from scratch” since you can’t know what you’re actually growing. The SCOBY floats on top, so I imagine the bottom gunk is probly just dead yeast - hence why it wouldn’t grow.

Wish I could help ya out, but I neglected mine after I moved and it molded. Perhaps if you kept the whole unpasteurized kombucha and fed it sugar, you could get a SCOBY to form. It’ll look kinda like a big floating booger at first.


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OfflineGreenHorns
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Re: Kombucha [Re: dizzy_simmons]
    #26693133 - 05/24/20 07:06 PM (1 month, 18 days ago)

I'll for sure try that idea! Thanks! I should have mentioned I'm a brewer by trade and a homebrewer. I can access clean sacc. and get a swab from an aging barrel for the bac. Do you or anyone else monitoring know if I can basically make a scoby by culting the sacc in an lc then innoculating with the bac swab and allow native Brett and who knows what else to join the party? From the outside looking in it seems like that would work yeah? If I can make this work I'd be sure to share it in the marketplace.


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OfflineForrester
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Re: Kombucha [Re: dizzy_simmons]
    #26695417 - 05/25/20 07:24 PM (1 month, 17 days ago)

Quote:

dizzy_simmons said:
Perhaps if you kept the whole unpasteurized kombucha and fed it sugar, you could get a SCOBY to form. It’ll look kinda like a big floating booger at first.




I'm pretty sure you can do that.  From my understanding, the culture should be all throughout the product, not just in the scoby.  The scoby itself is something of a side-effect, which forms on the top to protect the food source underneath.

The trick is keeping the acidity high enough, that's how you'll prevent mold.  You can use vinegar, but I'd use plain white not the live stuff with the mother, or you could end up with that culture instead.


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OfflineGreenHorns
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Re: Kombucha [Re: Forrester]
    #26695444 - 05/25/20 07:35 PM (1 month, 17 days ago)

Any specific pH the scoby likes I should aim for?


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OfflineForrester
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Re: Kombucha [Re: GreenHorns]
    #26695464 - 05/25/20 07:43 PM (1 month, 17 days ago)

Wish I could tell ya more specifically but I don't know.  Pretty damn acidic without being more vinegar than kombucha is what I would shoot for, I don't think it's possible to be TOO acid for kombucha with just vinegar


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