- June 10, 2013 at 2:19 pm #106040
LynnMemberTopics: 3Replies: 10
I’m asking this for my friend, not me, since I don’t drink the stuff anyway. I’m making it for him b/c he loves the stuff.
But I tried making my own scoby. I started 4 weeks ago and Saturday I checked to see if it was done. No scoby. I don’t know what happened. I followed the directions to a “T.” The only thing I could think that happened was it didn’t get enough air or the temperature got too high (there were a few 90+ degree days in the mix and we don’t have central air).
Also, does anyone know how to do a 2nd fermentation so there’s a “fizz” to the kombucha once it’s finished it’s 1st fermentation stage? I want to make it ginger flavored as well.
Thanks in advance!June 10, 2013 at 11:08 pm #106066
barnmouseMemberTopics: 3Replies: 53
I don’t know a lot about making kombucha, but the water and tea you use is important. Is the water you’re using chlorine free? Black and green teas work well, but herbal tea isn’t recommended for making kombucha.
Also, a container with an airtight lid will help create a fizzier product. I use grolsch bottles for making water kefir. Just be careful when opening them since they build up a lot of pressure, especially in warmer weather. I’ve learned to open the bottles over the sink. 😛
Cultures For Health has some great information on how to successfully make kombucha, as well as a troubleshooting section. Sorry I couldn’t offer more help.July 15, 2013 at 3:54 am #107647
DaughterNatureMemberTopics: 20Replies: 82
I am making 6 gallons of kombucha as we speak! Trusting that the recipe you follow gives you an accurate sugar-to-tea ratio, consider putting your kombucha in a dark place. Between 75 and 78 degrees is ideal. Any cooler and the kombucha may take longer to ferment; any warmer and it will ferment quickly. In your case, 90 degrees does not yield best results and may contribute to off flavors. Also, kombucha is a lacto-fermenting process meaning during the primary fermentation the jar must be open and exposed to air, yet covered by a pillow cloth or coffee filter to keep out dust, gnats, etc. During the secondary fermentation the kombucha can be transferred to air-tight jars and stored in a dark place for up to 24 hours before being moved to the refrigerator for more longterm storage. I have made some kombucha that has tasted like champagne due to its fizziness. Once, I accidentally used powdered sugar, which contains corn starch, and ruined the batch.
I’m sure some of the information above is a repeat for you. Any more questions?July 15, 2013 at 5:13 am #107649
By making your own scoby, do you mean you’re using bottled kombucha as a starter? A lot of bottled kombucha is so weak since the revised guidelines that you can’t do that these days.
I would like to point out that candida is not necessarily going to be helpful for someone experiencing a candida overgrowth, since it’s been shown in lab studies to have an antibiotic effect. Also, while bacterial contamination is unlikely because of the pH, aspergillus and candida have both been found in home-brewed kombucha. I used to brew it at home (before I started treatment for candida) and was going to start again, but I really respect Paul Stamets as a scientist and this article of his gave me pause. http://www.fungi.com/blog/items/kombucha-my-adventures-with-the-blob.htmlJuly 15, 2013 at 5:14 am #107650
*despite his insistence upon using cutesy language to discuss SCOBYs.July 15, 2013 at 2:11 pm #107663
DaughterNatureMemberTopics: 20Replies: 82
If the question about making my own scoby was direction at me then, no. I have never used bottled kombucha to start my batches; always scobies from previous batches with starter juice also from the pervious batch. My original scoby came from the Kefir Lady. I have heard of using bottled kombucha to create a scoby but I do not know much about this.
Also, I haven’t drunk kombucha for 6 months. It’s for my family who do not suffer from candida symptoms at the moment. We have tools that measure the sugar/alcohol content of kombucha and I worry slightly that introducing the drink too early may cause some kind of undesired reaction. So I agree that anyone making a home brew must exercise caution and educate themselves about the potential to contaminate the ferment.
Thanks for sharing the link.July 15, 2013 at 3:25 pm #107668
Lynn asked in the original question about why her scoby hadn’t formed, since she is trying to make her own.
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