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You’re welcome.Thanks Michael. Any thoughts on drinking it after the first fermentation and forgoing the second fermentation all together?
Going for the probiotics and the fizz is secondary concern...
~Matt
Can you add any fruit? I'll have grapes and blueberries for you buddyAlso going to try an Autumn Olive Kombucha this Fall. Maybe a pineapple/Autumn Olive mix too...
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wife was doing it for quite a looong while, then we got tired of it - of the taste. make sure to protect the mushroom from the little fruit flies.I'm gathering supplies/equipment/SCOBY.
Should have everything together in 1 week.
Anyone currently brewing "booch"...?
Tips?
Thanks,
~Enbloc
Yeah, I'm tired of adding pills and supplements to my growing list of crap I take. That's why I decided to go the kombucha route. I have been doing home fermented sauerkraut and it tastes much better than even the organic raw brands at the store. Much, much better.I ferment vegetables in quart jars, mainly for the health benefits of promoting active gut bacteria. I plan on doing kombucha next. My local gourmet food store has a starter kit on their shelf I was going to use.
What kit are you using?
Where did you get it?
I am using a bandana and large rubber band to keep the flies out and limit exposure to airborne molds and other detrimentals.wife was doing it for quite a looong while, then we got tired of it - of the taste. make sure to protect the mushroom from the little fruit flies.
and get a set of bottles like that:
View: https://www.amazon.com/Swing-Top-Glass-Bottles-Kombucha/dp/B01DM1J6I0
Ouch!the apotheosis of our kombucha experience was about 2 years ago when my kid got a bottle like that, and it was fermenting closed for i think too long - 3 weeks or so, and i think wife used a bit too sugary content - so, he opened the cork lock and the thing exploded into the freshly painted ceiling - we had a paint job done may be 3-4 months before that. whole bottle content went straight up and into the ceiling 7 ft above the central island. i had to run quickly for a towel to wipe it all off the paint, spray with water and wipe again - fun.
we all still remember that.
still, it is all about the balancing of the duration and amount of sugar to get just right amount of gas in the product, not too much, not too little - fun while it lasts, but, the aftertaste gets old eventually.
asked wife - she says bandana or any heavy thread cotton cloth will not work well, you need a cheesecloth.I am using a bandana and large rubber band to keep the flies out and limit exposure to airborne molds and other detrimentals.
I tried a GT's Watermelon Wonder and a Golden Pineapple, and both were outstanding. There are knock-off recipes on youtube than I'm told "Nail it."
Already got the swing-top stopper bottles too.
Thanks for your input Paul.
~Enbloc
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I'll grab some and double up on the bandana until it arrives. Thanks Paul... And Mrs. Paul!asked wife - she says bandana or any heavy thread cotton cloth will not work well, you need a cheesecloth.
something like that.
View: https://www.amazon.com/Olicity-Cheesecloth-Unbleached-Straining-Reusable/dp/B07TWQ7P4R
she also asked if i want a new batch, i said - no.
the thing she is on now is an ancient method of bread making - with a 'zakvaska' rye sourdough. it does not use any yeast at all, only a specifically maintained sour culture she needs to 'feed'.I'll grab some and double up on the bandana until it arrives. Thanks Paul... And Mrs. Paul!
Brew anything for long enough and you'll have an explosion story. A friend once had a case of mead go off in the trunk of his car. Now, he'll only transport in a cooler, on ice.the apotheosis of our kombucha experience was about 2 years ago when my kid got a bottle like that, and it was fermenting closed for i think too long - 3 weeks or so, and i think wife used a bit too sugary content - so, he opened the cork lock and the thing exploded into the freshly painted ceiling - we had a paint job done may be 3-4 months before that. whole bottle content went straight up and into the ceiling 7 ft above the central island. i had to run quickly for a towel to wipe it all off the paint, spray with water and wipe again - fun.
we all still remember that.
still, it is all about the balancing of the duration and amount of sugar to get just right amount of gas in the product, not too much, not too little - fun while it lasts, but, the aftertaste gets old eventually.
I know this wasn't directed toward me. But is there a difference in flavor between commercial kombucha and home made brew?Great post @BigEd . Thanks for the contribution!
Couple of quick questions...
~Do you second ferment and add flavorings or consume straight (raw?)
I am partial to the cider-like taste of raw kombucha.
~Do you brew the kombucha for health benefits, or do you just enjoy the flavor?
For me it's a little of both.
~How long will a scoby last between batches in ideal conditions?
Thanks again,
~Enbloc
I know this wasn't directed toward me. But is there a difference in flavor between commercial kombucha and home made brew?
I know uv light can be an issue for prebiotic life. I assume home brew is more active for gut bacteria?I like my kombucha better than the GT's brand which gets a lot of national praise. It is much sweeter than mine also. So, much healthier for homebrewed...
~Enbloc
It can be, so I brew it in a dark area that has a lot of air exchange.I know uv light can be an issue for prebiotic life. I assume home brew is more active for gut bacteria?