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Offlinesatyr
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Registered: 11/13/07
Posts: 3,396
Loc: Alpha Canis Majoris
Last seen: 11 years, 5 months
Kombucha Question...
    #8162353 - 03/18/08 01:45 PM (15 years, 10 months ago)

I have an interest in making kombucha tea, could I start a batch using the culture in a bottle of tea? Im speaking of GT's Organic Raw Kombucha by the way.


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Looking for Astrophytum asterias specimens; have cacti for trade :pm:


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OfflineRigaCrypto
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Registered: 06/22/06
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Re: Kombucha Question... [Re: satyr]
    #8250147 - 04/07/08 10:46 AM (15 years, 10 months ago)

I've succeeded once. The trick is maintaining high acidity and sugar content at the beginning. That means not diluting it much until a solid culture is formed. The bottled tea sucked though and the resulting kombucha that I made sucked too. It tasted like vinegar and I ended up throwing it away.

Another time I tried it with a really good beverage I found called Carpe Diem Kombucha that was not actually Kombucha but a culture of Lactobacilli only. I diluted it too much and it became contaminated.


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Offlinesatyr
אתה בעצמך יודע


Registered: 11/13/07
Posts: 3,396
Loc: Alpha Canis Majoris
Last seen: 11 years, 5 months
Re: Kombucha Question... [Re: RigaCrypto]
    #8252496 - 04/07/08 08:02 PM (15 years, 10 months ago)

Ah, finally a reply. Thanks, thats good news. Im definitely going to give it a shot.


--------------------
Looking for Astrophytum asterias specimens; have cacti for trade :pm:


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OfflineRigaCrypto
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Last seen: 14 years, 9 months
Re: Kombucha Question... [Re: satyr]
    #8254304 - 04/08/08 04:04 AM (15 years, 10 months ago)

When starting from a bottle of tea you should just add sugar in the beginning, without adding more tea, in order not to dilute it too much. The sugar content should be above 10% to decrease chances of contamination. I think 15% should be ok. Keep in mind that the beverage already has some sugar in it. Then wait a few days or a week until the culture consumes the sugar and becomes more acidified (you can tell by the vinegary smell) before adding more sugar and also tea. Add tea in small increments, not more than 1 part to 1 part of already fermented liquid culture. Then let it ferment for a few days before repeating the process. When you got a solid culture membrane formed at the surface you can drain the liquid (which by now is probably too sour to drink), keep the culture membrane and some liquid and add a new batch of tea. The liquid from the old batch should be at least 10% to provide a sufficient level of acidity in the start.

Also be wary of contamination as it may be toxic. Do your research and learn to spot it. If any of it appears, throw the entire contents of the jar away, disinfect and start over.

Here are some links:
http://www.kombu.de/anleit-e.htm
www.kombuchatea.co.uk - offline now, only on google cache


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InvisibleRoadkillM
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Registered: 12/11/01
Posts: 22,674
Loc: Montana
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Re: Kombucha Question... [Re: satyr]
    #8254525 - 04/08/08 07:03 AM (15 years, 10 months ago)

this topic really has nothing to do with Mushroom Growing.


on a side note...

RogerRabbit would be one person to talk to about this...

but he is moving right now and might not be able to help you.

but leave him a pm and maybe he will answer it after his move.


tc


--------------------
Laterz, Road

Who the hell you callin crazy?
You wouldn't know what crazy was if Charles Manson was eating froot loops on your front porch!


Brainiac said:
PM the names with on there names, that means they have mushrooms for sale.



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InvisibleRoadkillM
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Registered: 12/11/01
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Loc: Montana
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Re: Kombucha Question... [Re: satyr]
    #8254526 - 04/08/08 07:03 AM (15 years, 10 months ago)

This thread has been closed.

Reason:
off topic


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