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For all of us kombucha brewers and drinkers!
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Started by Kateryna. Last reply by Shannon Huff-Nava Dec 24, 2013.
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I have been brewing my own Kombucha for 6 months, i love it. New to HomeGrown and this board. Thanks for your input
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!
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?
Homegrown Evolution just posted a really interesting blog post about kombucha, I thought some of you might be interested:
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.
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