BHM's Homesteading & Self-Reliance Forum

Posting requires Registration and the use of Cookies-enabled browser


Go Back   BHM Forum > Homesteading > Food > Beverage Making

Beverage Making Beer, wine, mead, soda, cider, spirits, cordials, etc.

Reply
 
Thread Tools Search this Thread Display Modes
  #1  
Old 01-29-2014, 03:34 PM
sbarb sbarb is offline
Member
 
Join Date: Jan 2014
Posts: 56
Default Kombucha

Has anyone ever brewed Kombucha? I am thinking about getting into it and am wondering how easy it is and anything that I should watch out for when fermenting it?
Reply With Quote
  #2  
Old 01-29-2014, 08:41 PM
bookwormom bookwormom is offline
Grand Master Pontificator
 
Join Date: Sep 2006
Location: Kentucky
Posts: 5,546
Default

oh my gosh, my mother made it, that was 30 years ago. I can't remember details, but it was easy. Please report when you find out something.
Reply With Quote
  #3  
Old 02-12-2014, 02:39 PM
sbarb sbarb is offline
Member
 
Join Date: Jan 2014
Posts: 56
Default

So I just made the first batch with a mother I received from a friend. I used English breakfast tea as the tea and organic sugar to feed the SCOBY. I didn't let this batch ferment long enough though so it tasted like sweet tea with the ever so tiniest bite. Barely any Kombucha flavor in it. I have started the next batch and it is brewing now hopefully it will be a better batch.
Reply With Quote
  #4  
Old 02-17-2014, 07:43 PM
ABCD ABCD is offline
Member
 
Join Date: Feb 2014
Location: North America
Posts: 13
Default

Used to brew it when I lived in Panama, very easy but you have to have the mother. No way that I could figure out how to get the mother I had to the US. Haven't seen or found any since.

Put mother/ host into clean jar with a tea you like. Just keep putting some of the old mother into a new batch before you need to be drinking it. Glass jar seemed to work best.
Reply With Quote
  #5  
Old 02-18-2014, 07:43 PM
sbarb sbarb is offline
Member
 
Join Date: Jan 2014
Posts: 56
Default

Yeah if you are looking for mothers you can order them online.
Reply With Quote
  #6  
Old 01-17-2015, 12:36 AM
sbemt456 Female sbemt456 is offline
Grand Master Pontificator
 
Join Date: Feb 2008
Location: Eastern Kentucky
Posts: 1,202
Default Bumping this post up

Just for my sake and being new to making Kombucha I am learning as I go. The only thing to successful Kombucha making is to not kill or starve the SCOBY. Use caution with herbal teas that have anti bacterial properties as they can weaken the SCOBY. I use half black and half green tea in mine and organic sugar. I dont like the really sour taste so dont ferment mine as long. Am gonna be dividing mine soon to share with a couple friends. So when I have more available I will try to remember to post and share extras.

Have a great day!

stella
__________________
www.mcguirehomestead.blogspot.com
Reply With Quote
  #7  
Old 01-25-2015, 04:56 PM
OzarksLady Female OzarksLady is offline
Grand Master Pontificator
 
Join Date: Oct 2012
Posts: 2,046
Default

I've let my kombucha brew for over a week now and it's made a baby but the drink it's self is not very vinegary. The scobe looks good though. No mold, no funky smell. I'll let it go a little longer as we keep it pretty cool in the house and it may take a bit longer do develope.
__________________
A recipe is like a stop sign in Italy. It's only a suggestion.
Reply With Quote
  #8  
Old 01-28-2015, 09:35 PM
Grendal's Avatar
Grendal Male Grendal is offline
Grand Master Pontificator
 
Join Date: Mar 2011
Location: East Greenwich, Rhode Island, United States
Posts: 1,420
Default

Interesting that I stumbled onto this thread today. I was given a recipe to ferment tea, which is then used to make kombucha, it uses fresh tea leaves, which are boile until fragrant and just barely wilted. About 3 to 5 minutes. It is then stuffed into a bamboo or other container, sealed with a banana leaf and sealed air tight with clay. Bury it for a year to 5 years. Dig up and open carefully without pushing the clay too deep. This is then used in place of tea bags, 2 tablespoons to the gallon, 1 cup sugar, 14 cups water. Proceed as you normally would. It's a Vietnamese recipe. Never tried it as the recipe just came to me via my nurse who saw me for stomach flu.
Reply With Quote
  #9  
Old 08-17-2015, 10:14 AM
DaveD Male DaveD is offline
Member
 
Join Date: Aug 2015
Location: North-Central Idaho
Posts: 18
Default

This doesn't really sound like kombucha, but it certainly is interesting. I know kombucha likes an aerobic fermentation so it needs access to air. Your recipe for the fermented tea concentrate most certainly has different bacteria strains than a kombucha SCOBY.

As far as fermentation time goes this is purely set to by your preference to taste. The longer you let it go the more bitter and vinegary it will become. I've read that you should let it go at least a week though in order to keep the culture string and to begin to get some of the health benefits of kombucha.
Reply With Quote
Reply

Bookmarks

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -2. The time now is 11:54 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
© 1996 to Present. Backwoods Home Magazine, Inc.