Create a Ning Network!
Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)
For all of us kombucha brewers and drinkers!
Latest Activity: Aug 13, 2017
Started by Kateryna. Last reply by Shannon Huff-Nava Dec 24, 2013.
Started by Coyote Ridge Farms. Last reply by Shannon Huff-Nava Dec 24, 2013.
Started by Alix Danger. Last reply by Shannon Huff-Nava Dec 24, 2013.
I just brewed and bottled my first batch of kombucha! It tastes great!
I wonder though... Do I keep the growth that started on the liquid the second time around, or do I grow an all new one again?
Plus, on the new mushroom (I'm not sure if I'm using proper terminology here), there's a patch of purple, is that bad? What is it?
Any advice is appreciated!!
You can use the older, fat one (mother)... or the new, younger one (daughter). I sometimes use both. I don't think it really matters.
If I bottle my Kombucha after just a week, my baby SCOBY is pretty thin, but if I wait 10 days, it's a good thickness. If the SCOBY is thin, I will reuse the mother with the daughter or just the mother. To be honest, I only recently started reusing the SCOBY's. Our farm animals or the compost pile gets them most of the time.
If I am really lazy, both the mother and the daughter stay joined and go into the new tea. Remember though, the larger the SCOBY(s) the less liquid you will have to ferment.
If I give a SCOBY's away, it's always a healthy 'experienced' mother. lol
I'm no expert, but I hope I helped... a little.
Homegrown Evolution just posted a really interesting blog post about kombucha, I thought some of you might be interested:
Sign Upor Sign In
Added by Mathew Summit
Added by Earths Tongue Reviews
© 2019 Created by HOMEGROWN.org.
Report an Issue |
Terms of Service
Please check your browser settings or contact your system administrator.