Kombucha

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Comment by sheryl sicard on February 12, 2013 at 10:20pm

I have been brewing my own Kombucha for 6 months, i love it.  New to HomeGrown and this board. Thanks for your input

Comment by KorduroyTV on April 2, 2012 at 12:50pm

Here is a helpful video that we put together. Our friend Neil is a Kombucha pro and he graciously shared his knowledge with us. So we figured we'd share with here with you all. Happy brewing!

http://www.korduroy.tv/shows/health-nuts/how-to-brew-kombucha

Comment by Tara Baklund on July 7, 2011 at 3:47pm

For the juice flavor similar to a well-known brand- after the brewing is finished, put the original brew into serving bottles (I saved old commercial kombucha bottles) and fill 1/4 - 1/3 with your favorite all natural juice. The more strong the juice is to begin with, the stronger flavor it will have with the K. Premade lemonade would turn out weak for example, but a bit of lemon juice with perhaps some mango to sweeten it and soften the flavor would work. I let them sit in a room-temp space out of the sun for 1-2 more weeks and the tiny tid-bits of culture will start to eat the sugars from the juice. The longer it sits the less sweet, juice flavor it will have.

Comment by Christine on July 7, 2011 at 2:51pm

Thanks for the extra safety tip1

Comment by Aliza Ess on July 7, 2011 at 1:26pm

Yup, Christine, those directions look just right! (And so pretty too!) The only general tip for kombucha brewing I would give comes from my science-loving gentleman friend... he made sure to tell me to sterilize all my brewing equipment! Boil your kombucha jar and spoon in hot water for 10 minutes or so, and wash hands in soap and hot water of course before any culturing. Have fun!

Comment by Christine on July 7, 2011 at 10:30am

Ok, I'm ready to launch myself into the world of kombucha home-brewing. I have a bottle of store-bought kombucha that I'm hoping to use to grow a little SCOBY for myself. That works, right? This blog post seemed pretty clear on how to do it http://bonzaiaphrodite.com/2010/05/how-to-grow-a-motherscoby-from-s..., any other general tips for initial SCOBY growing?

Comment by Aliza Ess on February 28, 2011 at 6:45pm

Amy:  since kombucha is a live culture, it's always better to be safe than sorry. I would start afresh. You can easily start a new SCOBY by letting a bottle of store-bought sit in room temperature for a week or so. Or get a new one from a friend.

Comment by Amy Ludwig VanDerwater on February 27, 2011 at 11:03pm

Embarrassing admission:  I have had two kombucha mushrooms (named Shelby and Tim) in my refrigerator since May.  I have always been a bit afraid of them and wonder if they are still kombuchable.  I have never made kombucha before.  Honestly, I haven't even looked at them since I received/adopted them.  Scary!

Comment by Aliza Ess on December 10, 2010 at 11:30am

Homegrown Evolution just posted a really interesting blog post about kombucha, I thought some of you might be interested:

 

http://www.homegrownevolution.com/2010/12/is-kombucha-safe.html

Comment by Coyote Ridge Farms on December 10, 2010 at 10:57am

Michelle,

 

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.

CoyoteRidgeFarms.com

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