Kombucha!!!

[walnutty]

WOW!!! This stuff is like drinking straight vinegar. Does it grow on you? Do you start to crave it? Because if not, I won't be buying it again. YUCK!!!

[angelulu]

Where did you get your kombucha? Is this a home brew, or from the store? If from the store, what brand did you buy?

It should not taste like pure vinegar! If you are not used to it, it can tast kind of strong at first, but if it tastes too much like vinegar than it was brewed for too long.

If you tried a reputable brand like GT's than that is what it is supposed to taste like and you just have to aquire a taste for it.

I am brewing 28 gallons of kombucha in my closet as we speak (and also selling it to my friends). When it is too vinegary, it is only good for you in small doses and not a whole glass of it.

[mykidzrkute]

i was reading a little about this stuff because i had no clue what it was. So it's fermented and u r brewing it yourself? Is that safe? I am interested in it though, what are the health benefits of drinking it?

[Rawkinlocs]

I LOVE kombucha! At first, I bought some in a bottle (Synergy brand) and it was "okay"...I didn't fall in love with it or anything. But a friend sent me a scoby and I've been making it ever since...I have 2 gallons in my cabinet now brewing (DANG angelulu...TWENTY-EIGHT GALLONS?! :eek: ) But I can see that I'm going to be getting more jars and making more at a time. I know love it and I've been having fun playing around with flavoring it after brewing and removing the scoby.

My husband and oldest daughter love it too...but my oldest son and younger daughter thinks it tastes like vinegar also. To me, it tastes like champagne or sparkling cider and when I add ginger and lemon it tastes like ginger ale.

But I think it's an acquired taste for many.

It's safe...even the FDA approves it as being safe (if that means anything...didn't to me) as long as it's brewed under hygienic conditions, clean kitchen, clean hands, etc.

There's a lot of info out there on the web, but my favorite places that I learned the most from were:

www.getkombucha.com
www.laurelfarms.com and these video tutorials found here: http://www.expertvillage.com/interviews/kombucha-tea.htm

Laurel Farms is where my friend got her scoby from and that's the one she sent to me.

As for benefits, there are many touted but here is a good place to read some nice ones: http://www.anahatabalance.com/teakombucha2.html

For me, it's been helping my digestion.

[northernstars]

... there is at least one book all about the kombuacha and its history. I read the book just before I started making my own many years ago. It got me off of SIX different prescriptions which I was on in a futile attempt to slow down my asthma. Within a month I was off all medications, my asthma was totally gone and I remained asthma free for many years.

In March of this year I had a massive stroke from sleep apnea and developed asthma again from all the meds! Knowing that kombucha would get rid of the asthma again, my husband bought a kombucha mushroom off ebay and we have been making our tea again and the asthma is once again gone! Now if I can get off the last medication I am taking the asthma should stay gone and I will put the tea away again for most of the time. Medications cause the body to get way too acidic!

[walnutty]

I purchased it at Whole Foods Market. The label states "GT's Organic Raw Kombucha". The flavor is "Gingerade". It is definetely fizzy, but it tastes like fizzy vinegar. Nasty!!!

B.t.w....what is a scoby?

[Rawkinlocs]

I purchased it at Whole Foods Market. The label states "GT's Organic Raw Kombucha". The flavor is "Gingerade". It is definetely fizzy, but it tastes like fizzy vinegar. Nasty!!!

B.t.w....what is a scoby?

The scoby is the culture that is placed into the sugar tea that makes the kombucha. It's what some refer to as the "mushroom", which really isn't a mushroom, though.

It's also an acronym that stands for: Symbiotic.Colony.Of.Bacteria and Yeast - SCOBY - all GOOD bacteria and yeast, though. It actually has been said to be beneficial to candida sufferers.

It's not as gross as it sounds...I thought I'd NEVER be able to touch it...but it looks like a rubbery pancake or something and it feels like a raw fish fillet or something...best way I can describe it.

[angelulu]

Oh yes, GT's Gingeraid is a wonderful flavor! Walnutty, you are probably just not used to this new taste sensation :p !
Maybe try it again...it is really good for you and I do go through periods where I crave kombucha. If you really do hate it then you don't have to drink it, but it might be worth trying to aquire a taste for it.

When you brew your own, you have more control over the taste, carbonation, and sourness/sweetness of the tea. (And it is much more affordable. :rolleyes: )

Good luck!

[walnutty]

Thanks everyone for your input. I am drinking it one sip at a time. I can see how it can become a craving, kind of like raw sauerkraut. Happy Holidays!!!

[monkapotapus]

Hi,
I would just make sure it's not past the experation - it gets really vinegary tasting then. I've been drinking a GTS kombucha just about every day since the beginning of Nov.

My favorite flavors right now are: trilogy (raspberry, lemon, ginger), gingerberry (ginger, blueberry) & cranberry

I agree - the flavor does "grow on you"!

[earth_sista]

I've always loved Kombucha, I could drink it all day. I used to work at a health food store, where this young man, who was autistic, would come in almost every day and drink atleast 8-yes 8!-kombuchas all at once! Well, they seemed to be helping him with his autism (he was finally speaking to people, which he hadn't done in years!), but it was not to pleasant to witness his immediate physical reaction after drinking so much kombucha in such a short period of time-almost everytime he would throw up, and usually it was not in the bathroom :eek:

Anways...

I really do love Kombucha and I believe in it's healing properties. It must take some getting used to, but after awhile of feeling how great it makes you feel, you'll be loving it too!

Oh, and rawkinlocs-that is so cool that you make your own kombucha! i want to start doing that, just need a starter kit :)

[tvillemom]

Is "gt" as in "GT's kombucha" the initials for a name, or is it just gt?? I'm interesting in trying it, but wasn't sure which brand or flavor would be good for a first time tryer. It also costs about $3-$4 a bottle, and I would sure hate to waste it.

[earth_sista]

Is "gt" as in "GT's kombucha" the initials for a name, or is it just gt?? I'm interesting in trying it, but wasn't sure which brand or flavor would be good for a first time tryer. It also costs about $3-$4 a bottle, and I would sure hate to waste it.


Try it! Personally, I always recommend the grape one to first-timers :)

[ShelShel]

I love this stuff! :D It never had to grow on me. I could drink bottle after bottle, but because of the cost, no can do. :p
I will be purchasing a starter kit in the Spring.

For now I purchase it by the case to get a 10% discount at our local HFS, but I drink GT's brand. I have a picture of the bottle on my blog, the simple american kitchen. (Just scroll down a bit and you will see it.)

I prefer the gingerade flavor best. Happy Raw Drinking!

[justinesmith]

My first brewed batch at home was way too sweet... I definately missed the more pungent taste that I was used to with G.T. Dave. I'm letting this batch ferment longer and in the mean time it is Divine Grape for me.....:D

[BDraw]

Isn't this brewed with lots of sweetner -- such as sugar? What are you using for sweetner that's raw?

I have yet to taste it, and this is why, please tell me more.

[walnutty]

I am back again with another question about the kombucha. I purchased the Synergy GT's Divine Grape and it wasn't bad! I drank about 1/2 cup and 30 minutes later my face turned bright red like I had a sunburn and then I got bloated and nauseous and unfortunately threw it up. I was actually very surprised because I had drank such a small amount.

Did my stomach reject it or did the kombucha come across some bad bacteria and caused me to get rid of it (via vomiting)?

I would appreciate any input. Thanks!

[angelulu]

Oh my walnutty :eek: ! I hope you are feeling better...

Did you drink the kombucha on an empty stomach? Well, I guess there was something in there in order for you to throw up :rolleyes: .

Sometimes it upsets my stomach too, but never to that extreme.

I would try drinking even a smaller amount than 1/2 cup. Maybe even just a shot of it daily and work up to drinking more of it at a time. It is pretty strong stuff and your system may just not be used to it.

[tvillemom]

I watched the video clips that Rawkinlocs recommended. She said to drink 4oz. on an empty stomach. If you had eaten, maybe you threw that up?? Also, because of the bacteria, I would think it is something you should sip???

I am also wondering, from those of you brewing it, what are you using for sweetner??? The lady in the video uses turbinado sugar, which I don't think is really raw, even though is says "raw" on the package. She did mention agave....just wondering what ya'll use.

I also have to buy a gallon of pickles, I'm guessing this is the cheapest way to get the gallon jar. What do ya'll use??? I was thinking of using one of those sun tea jars with the spout...seems like that would be easy to brew and pour and not have to transport the scoby, would you just add more tea to the jar after you use it all?? Or would you have to empty the jar, rinse and add more starter/tea, etc??

I have lots of questions. I am def. going to try some this week...I'm going to make a trip to Whole Foods....just for Kombucha. Thanks.

[gettingskinny]

When I have it, I drink a bottle of G.T.'s Strawberry a day!:D

[northernstars]

Actually, I use a soup tureen to hold my kombucha as it is brewing! The tureen does have a lid, but I use cheesecloth to cover the tea during this time!

I have used this technique for over 10 years and it works!

[ljcoolj]

I watched the video clips that Rawkinlocs recommended. She said to drink 4oz. on an empty stomach. If you had eaten, maybe you threw that up?? Also, because of the bacteria, I would think it is something you should sip???

I am also wondering, from those of you brewing it, what are you using for sweetner??? The lady in the video uses turbinado sugar, which I don't think is really raw, even though is says "raw" on the package. She did mention agave....just wondering what ya'll use.

I also have to buy a gallon of pickles, I'm guessing this is the cheapest way to get the gallon jar. What do ya'll use??? I was thinking of using one of those sun tea jars with the spout...seems like that would be easy to brew and pour and not have to transport the scoby, would you just add more tea to the jar after you use it all?? Or would you have to empty the jar, rinse and add more starter/tea, etc??

I have lots of questions. I am def. going to try some this week...I'm going to make a trip to Whole Foods....just for Kombucha. Thanks.

I've always used 1/2 gallon pickle jars. I actually haven't made any in about a year but I always liked my 'home brew' much better than the store bought stuff. Not to mention its much easier on the wallet. My sister and I used organic sugar in the tea, we played around with a lot of different sugars and decided that the organic worked the best. I always removed the scoby and strained my tea and then put it in a separate GLASS pitcher in the fridge. I would then place the scoby in a new batch and in a clean jar. I always just used a paper towel to cover my fermenting jar. Hope that helps!!

[Rawkinlocs]

I've always used 1/2 gallon pickle jars. I actually haven't made any in about a year but I always liked my 'home brew' much better than the store bought stuff. Not to mention its much easier on the wallet. My sister and I used organic sugar in the tea, we played around with a lot of different sugars and decided that the organic worked the best. I always removed the scoby and strained my tea and then put it in a separate GLASS pitcher in the fridge. I would then place the scoby in a new batch and in a clean jar. I always just used a paper towel to cover my fermenting jar. Hope that helps!!

Hi ljcoolj (everytime I see that I think of LL Cool J! :D)

So, you've never had any problem with mold growing when using organic sugar? I had read that somewhere and it really scared me off from using organic sugar or even turbinado or sucanant.

I know that none of these sugars are raw, but I also know that the sugar is moreso food for the scoby and not so much for us and it's converted into something else during this whole process...so I've been okay with table sugar so far, but I'd really prefer to at least use organic, Fair Trade sugar if possible. This batch I have in there now is with part white and part organic, evaporated cane juice sugar and the next batch, I'm going to try using all organic ECJ sugar.

Thanks for sharing your experiences! I've really been having fun making kombucha and me, my husband and daughter love the stuff! My one jar has now become three jars and I got some EZ cap bottles and bottle it up! :)

[SmilingRawDancer]

Could one use honey or agave for the sugar? Just wondering :)

I tried my FIRST kombucha yesterday - Synergy brand - it was on sale, 2 for $5 so I figured why not?

It reminds me of champagne that I had in a little place in london when I was 14 - but not NEARLY as alcoholic. This stuff is good! It tastes fermented, sure, but it has a nice fizzy edge and a clean bite. I'd serve this instead of wine/alcohol anyday!

(Plans for my someday wedding...??)

[rawgreenyogini]

You know I kept reading about this Kombucha stuff and I finally tried it just before christmas.


YUMMY!!!!!!

Now I gotta make it at home and save a few pennies.


What in my closets does my husband not need..........HAHAHAHA!!!

[DharmaGirl]

Hi All :D

Wanted to say "thanks" to Rawkinlocs for posting all those really cool web links for us to learn more about the tea.... I used to make it years ago, but have forgotten how.... right now, I'm "sipping" on a GT Raspberry Rush (yummmmmm!) and my body is lovin' it. Just had a colonic, too and have a VERY empty stomach!! I think I'll start making my own, too.

Thanks everyone for sharing your experiences; now I gotta go find all I'll need..... Happy Brewin' ;)

[aliciamatheson]

Hi Folks,

I've been making a few batches but it never comes out fizzy - I like the fizzy quality from the store-bought bottles.

Any suggestions to getting the fizz?

Thanks, Alicia

[northernstars]

to fizz by pouring it into a bottle and capping it with a lid. I would keep it outside the fridge for a few days and it would ferment and get fizzy during that time. The kombucha would fizz as the cap was opened.

[VeggieMel]

SRD, You're lucky! I didn't know they ever went on sale!

[SmilingRawDancer]

I honestly think I'm pretty spoiled - raw wise. I live in So. California, and we get imports from all over, we have tons of local farms, and the health-food thing is growing. So year-round I eat VERY well :) And inexpensively :D

[beckx]

to get the kombucha fizzy it sometimes helps to add a little sweetener as you bottle it right before you seal to give the organisms some food. i've noticed that sometimes if i brew too long or make a slightly less sweet batch it just doesn't get effervescent, even if i leave the bottles for weeks.

[rawfigure]

WOW!!! This stuff is like drinking straight vinegar. Does it grow on you? Do you start to crave it? Because if not, I won't be buying it again. YUCK!!!

I LOVE it, start with the Strawberrie, Berry ones then move to the Ginger and Greens one. YUUUUMMMMOOOOOOOOOOO.

[aliciamatheson]

thanks everyone for answering my fizzy questions - i'll try again with those suggestions.

follow up question - is there a particular tea you favor? I had been using roobios but am looking for other ideas.

alicia

[tvillemom]

I'm on my way to Earth Fare right now. I'm hoping I get up the nerve to buy some of their kombucha. Thanks for all your help.

[nfracer]

I brew my own kombucha now. I use black tea or oolong. Flavored teas are NOT recommended. I have a 5 gallon glass decanter and my "mother" SCOBY has gotten huge....kinda nasty looking too....but at the end of the week when I bottle and rebrew it is simple....My kids and I have been experimenting with different flavors.....the bigges hits so far are the cranberry and the rasberry flavors.....I am definately addicted. I also have lots of "SCOBY BABIES" which are what you brew the kombucha tea from> I wish you all lived closer I'd give you one + a lesson! I am actually doing a seminar in February at our HFS on how to make it and will be giving starters out that day! Anyone live near Waterown, NY???? Good luck to all!

[iamacranberry]

www.kombu.de

This website's got a database of people all over the world who'll send you a scoby for just the cost of postage. That's where I got mine. It cost me all of £2 for the postage...if that.

[tvillemom]

RAWKINLOCS, where do you get your ez loc bottles? or anybody else, what are you bottling the finished product in? Just wondering. I could see myself with 2-3 gallons going at a time eventually because I will need to have some constantly brewing, right?

Hoping I don't chicken out.....I've never made saurkraut before because of the "mold" thing...

This isn't the same though, right? NO mold involved in the scoby??

[nfracer]

My first brewed batch at home was way too sweet... I definately missed the more pungent taste that I was used to with G.T. Dave. I'm letting this batch ferment longer and in the mean time it is Divine Grape for me.....:D

You may have bottled it too soon. Taste test it before seperating it...It should be a sparkly lemony flavor, but not sweet....Once you have that "flavor" then add your fruit flavoring (if you want that or just bottle it plain....) and let THAT sit for several days to ferment a little longer. Then refrigerate it....Sounds like a lot of work but it saves a ton of money! I have it down to a system now where I make my "tea" and while that is cooling I pour off the fermented kombucha (from a 5 gallon glass decanter with a spout I got at Sam's Club!) into gallon pickle jars (about 3 gallons at a time....leaving the remainder in my decanter to ferment the next batch).....Then I concoct my fruit flavorings with a little help from my kids.....anything from just plain ginger, lime.....to juiced WHATEVER....this time I even added a carrot apple flavor which is "sitting" for a few days as we speak! Anyway, once I have the fruit flavors added I either bottle it in my old Synergy kombucha bottles or glass bottles (even wine bottles work!) and if the tea is cool enough I add it back into my decanter and begin the process all over again so basically....I spend about an hour in the kitchen like a mad scientist but the payoff is about 3 gallons of kombucha a week! Needless to say, I never run out! I use organic green tea and "raw sugar" but could use soaked dates or agave I guess...I don't fret too much over the sugar part of it because it is not even in the final product as the scoby thrives and ferments from "eating" the sugar (think "PacMan!")

I do wish I could get that "divine grape" flavor though :confused: I think they must be "concord grapes" don't you? Mmmmmmm, maybe I'll try BLUEBERRY next time!!! We have made some interesting ones.....banana, pineapple, cranberry.....the sky and your imagination's the limit!

My hfs even asked if I'd be interested in teaching a "how to " class which I am scheduled to do next week end! I have over a dozen scoby's from my original that each participant will receive....so finally I will make a little $ after all the $ I dished out for them for the 1 1/2 years I was buying them for my 2xday fix!!!!! Happy brewing!

[Rawkinlocs]

RAWKINLOCS, where do you get your ez loc bottles? or anybody else, what are you bottling the finished product in? Just wondering. I could see myself with 2-3 gallons going at a time eventually because I will need to have some constantly brewing, right?

Hoping I don't chicken out.....I've never made saurkraut before because of the "mold" thing...

This isn't the same though, right? NO mold involved in the scoby??

I got my bottles from www.breworganic.com and paid like $26 or so (looks like the price has gone up a little from when I ordered) for a case of 12 bottles (the 500 ml stubby bottles on their site). In fact, here's the direct link to the exact page I ordered from: http://www.breworganic.com/index.asp?PageAction=VIEWCATS&Category=306

With the 500 ml bottles I have, 6 of 'em will support one gallon of kombucha but I do 2 gallons at a time and my third jar is where I store my scobys.

No, there is no mold involved if you brew it right. I've see photos on the web of people whose scobys grew mold and that usually occurs from cigarette smoke, not using distilled water, having the kombucha brewing near plants or fruit/veggies, etc. But I have not had one to mold on me yet and I can tell ya, I have a MAJOR mold-phobia!!! :eek:

[tvillemom]

Thank you Rawkinlocs! You are always a big help! I can't wait. I bought my children a large jar of pickles, so I could have the jar. BUT, even though I bought the largest jar they had, it is only 1/2 gallon. Will that work? Maybe I will just save it to hold my scoby later while I pour off all my great kombucha!

[iamacranberry]

I think that will work ok...sometimes when I end up with too much kombucha I put it in smaller jars (500mL or less sometimes) and it works fine.

[myrawchef]

Thank you for the information and web sites. I feel more comfortable about drinking this tea. The mushroom thing was a bit scarey looking in my friend's cupboard. I feel enlightened and excited to have my own to grow, drink and be healthier. Again, You are so valuable.:)

[walnutty]

Okay...so it does grow on you! I'm now loving it, although I still only drink about a 1/2 cup a day.

The reason I am posting, though, is I just received an e-mail from Philip at lovingraw.com about making kombucha with honey instead of processed sugar and I wanted to pass the info along. Here's the link to his site:

http://www.lovingraw.com/blog/

The kombucha post is on 1/29/08.

Enjoy!

[Rawkinlocs]

Okay...so it does grow on you! I'm now loving it, although I still only drink about a 1/2 cup a day.

The reason I am posting, though, is I just received an e-mail from Philip at lovingraw.com about making kombucha with honey instead of processed sugar and I wanted to pass the info along. Here's the link to his site:

http://www.lovingraw.com/blog/

The kombucha post is on 1/29/08.

Enjoy!

That's great! Glad to hear you're loving it! Now, from what I've read in MANY places about brewing kombucha is that honey can actually kill or weaken your scoby. Remember, honey has antibacterial properties and the scoby is a colony of (beneficial) yeasts and bacteria. I'd not use it myself, but you can try it. We try to use things that we feel will benefit us the most when making kombucha but the whole idea behind the kind of tea and the kind of sugar/sweetener you use is to feed the kombucha scoby and not us.

This is part of an interview with Günther W. Frank, author of “Kombucha - Healthy Beverage and Natural Remedy from the Far East”. What he says is pretty much what I've read many others say regarding sugar vs. honey, etc. when making kombucha...

Open Line: Health-conscious people don’t use white sugar. Can you address that?

Günther: Kombucha drinkers are generally health-conscious people who think about what they are eating and drinking. They know that with regard to sugar, in the field of whole food — irrespective of a variety of other often mutually contradictory views about nutrition — everyone is agreed that the use of refined white sugar should, in principle, be disapproved of. The use of sugar in the preparation of Kombucha, therefore, worries many people and gives them a guilty conscience.

We know that every cell requires sugar. The human organism is able to produce the requisite blood-sugar from other carbohydrates. It is therefore not dependent on refined sugar in order to do this.

The Kombucha culture, however, is dependent on the supply of sugar because it cannot produce it itself in sufficient quantities on its own. It has to be supplied with sugar in the nutrient solution. Sugar plays an important part in the metabolism of the Kombucha culture during the feeding, breathing and fermentation of the microorganism. The Kombucha culture can only accomplish as much as the energy it is supplied with. The metabolic processes, including the process of conversion of energy connected with them, are essential for all organisms. Therefore, sugar cannot be dispensed with when making Kombucha.

So you see, sugar is not added to Kombucha in order to make the beverage taste sweeter, but to form a good nutrient solution for the culture. The culture feeds on the sugar and draws energy from it as well as from the minerals and the nitrogen which have passed into the liquid from the tea leaves . . . energy which is needed for its metabolic activity while it makes the various component parts of the Kombucha beverage, grows, and forms offshoots.

Open Line: Can honey be used instead of sugar?

Günther: Opinions diverge considerably about whether honey can be used instead of sugar when preparing Kombucha. The volatile oils in the honey allegedly alter the Kombucha culture considerably, at least in the long run. It must also be borne in mind that among the more than a hundred different vital and aromatic substances which are otherwise desirable in honey, there are also substances which repress and destroy bacteria, and prevent their growth.

The bacteriostatic effect certainly speaks for the wholesomeness of honey. But what happens when these substances inhibit the microorganisms in the Kombucha culture and prevent their vital functions? There have been people who announced with a beaming smile: “It works with honey, too.” Everything went well for a while and then, after a year, the culture’s activity came to a standstill.

Each person can decide for themselves whether they want to use honey or sugar. As a precaution when experimenting, however, I would always keep a reserve culture in black tea sweetened with sugar, as an insurance, so to speak, just in case the experiment should prove unsuccessful.

[nfracer]

Rawkinlocs-Thanks for the great info. I think I had read that about honey as well. I just don't obsess over the sugar actually. I have the mindset that the sugar is to feed the SCOBY and not me so the final product does nat actually have the sugar. Also, I use "sugar in the raw"....Maybe that's still "refined"/processed by someone's standards. Again, I choose my battles and shhhhh, don't tell me that "sugar in the raw" is just as bad cuz lalalalalalala I'm not listening:p ! Seriously, I have wondered about adding dates/raisins/a stick of sugar cane instead but timing is everything and I just find SITR easier to use! Good luck to all and CHEERS!!!:D

[Anastasia Alston]

I purchased it at Whole Foods Market. The label states "GT's Organic Raw Kombucha". The flavor is "Gingerade". It is definetely fizzy, but it tastes like fizzy vinegar. Nasty!!!

B.t.w....what is a scoby?

Oh my gosh, I LOVE the gingerade flavor! As a matter of fact, I really like all the flavors I've tried by G.T. except for maybe the green one. That one I only kinda like. I've never had it taste like vinegar before. I've never brewed my own yet, though I used to make my own kefir when I kept dairy goats.

I didn't originally like kombucha, either, but after being raw awhile I tried it again & loved it. I really need to get my own scoby (the "mushroom" thingy) & learn to make it myself, as it really can get pricey buying it by the bottle as often as I do.

- Stasi Pea Pod (Morab), Rosie Cotton & Binnabik (the Pibble Posse)

[ManyLittles]

I've bought the Synergy brand before. I noticed there was a little tiny strip of rubbery stuff floating around in it. Could this be a bit of the Scoby? Is it possible to use this to start your own Kombucha culture, without having to send away for one?

[nfracer]

I've bought the Synergy brand before. I noticed there was a little tiny strip of rubbery stuff floating around in it. Could this be a bit of the Scoby? Is it possible to use this to start your own Kombucha culture, without having to send away for one?

Even for experiments sake I'd try it! I'm intrigued:confused: Strain it off so it's seperate and add it to a smaller portion of sweetened green/black tea + some ac vinegar to get it started...like a mini recipe of the kombucha. Leave it in a glass jar with a cloth over it somewhere for a week and just see what happens....Hey, ya never know!!!!

[Rawkinlocs]

Yeah, I've read a few places where people claim to have started a scoby from a bottle of GT's Kombucha by pouring it into a jar with the usual sweet tea and covering with the cotton cloth,etc. I'd also add about 2 oz. of apple cider vinegar. I've heard it's best not to use vinegar that has the "mother" in it when making kombucha...I just use Heinz brand.

Now, I'd think it best to use plain kombucha rather than flavored and also, the batch that you grow your scoby in, allow it to brew for a long time...longer than the usual 7-10 days and plan on not drinking that first batch but rather just use it as starter tea for the next batch. That first scoby may be pretty thin, but if you allow it to stay with the newly formed "baby" (speaking of during the second batch, not the first), it should thicken up and then from there you could start brewing and growing more and more.

[iamacranberry]

I've bought the Synergy brand before. I noticed there was a little tiny strip of rubbery stuff floating around in it. Could this be a bit of the Scoby? Is it possible to use this to start your own Kombucha culture, without having to send away for one?

It should be...because I accidentally started a new kombucha culture when a bottle of my own homemade kombucha spontaneously grew a new scoby on the top!

[ManyLittles]

Just out of curiosity, is the bottled kombucha in the store actually raw? I thought pretty much anything that is in a bottle has gone through a canning process, meaning high heat. If it's raw, how did kombucha escape the regulations that milk and juice are under?

[iamacranberry]

I know GT's in the States is raw. I believe that in the same way that live probiotics can escape the regulations, kombucha from this brand can as well. It's also a fairly small company, not a large corporation, so hopefully that means there are less standards it has to meet.

[shakti17]

i think some brands are raw, some not...

i used to love kombucha, but sadly i stopped drinking it because of the alcohol content. what is yer all's opinion of the alcohol content.

[Lavendula]

should certainly be considered raw, much like wine or champagne can be bottled w/o heat processing. The kombucha home brewing pros, could probably shed some light on the bottling aspect.

[iamacranberry]

It is possible to bottle the stuff without pasteurizing it. To sell GT's raw they have to keep it below a certain temperature at all times, just as they have to for a variety of dairy products which require refrigeration. The best way, in my opinion, though, is to simply make your own. It's cheaper, and you'll know for a fact that the stuff you've got is actually raw. Kombucha especially is something loads better raw...the main benefits of kombucha are the microorganisms, and those are not alive if you cook them.

[Betsy]

If anybody has trouble with the taste of kombucha, try adding Flavored Stevia to it. This is the ONLY way I, myself can tolerate the "vinegary" taste. Try the Root Beer flavor, and the Strawberry and Lemon is good, too.

I have a question, is there caffine or do you use decaf tea to begin with or does the caffine turn into something else like the sugar does?

How long will this tea last in the fridge? Please anyone?

[RawDrop]

Does anyone have a picture of this? I think that was what my 'daughter' used to have growing in my fridge. She always called it a mushroom that grew and had a baby. And that we could continue the process with the baby. To me is just looked like congealed jelly on top of dirty water. It smelled good though.

So, if anyone could tell me, or show me? And let me know if there are any distributors in England, I would really appreciate it.

[Rawkinlocs]

Does anyone have a picture of this? I think that was what my 'daughter' used to have growing in my fridge. She always called it a mushroom that grew and had a baby. And that we could continue the process with the baby. To me is just looked like congealed jelly on top of dirty water. It smelled good though.

So, if anyone could tell me, or show me? And let me know if there are any distributors in England, I would really appreciate it.

LOL! Yeah, that about sounds like that's it! :D

I have a photo from my kombucha klass handout that I can post...

[RawDrop]

Yep, that would be it! What are the brands that I should look up? And how do I do it? I guess I need to look back through the thread!


Thanks for the pic, Rawkinlocs!

[Betsy]

Rawkinlocks, that tea looks so good. Wish we lived closer, I'd hire you to teach me how to make this!!

Does the tea have caffiene after it's fermented like it does at the start? How long will your tea stay fresh in the fridge?

Thanks!

[walnutty]

I have a question, is there caffine or do you use decaf tea to begin with or does the caffine turn into something else like the sugar does?

I wonder the same thing as Betsy....can kombucha be made from decaf green or black tea? OR is the caffeine needed as sugar is?

Thanks!

p.s. I started this thread because kombucha tasted like pure vinegar to me (Gingerade flavor). I am now HAPPY to report that I down 3-4 Synergy kombucha's a week. I love the grape and strawberry ones! I would drink them more often, but they are so expensive....

[Jeannine]

From the instructions I received, and from what I've learned online, caffeinated tea is as important as the white sugar. But I think the culture transforms the caffeine as I'm able to drink this at night and not stay up too late. However, I'm not that sensitive to caffeine in general.

[iamacranberry]

No, you don't need caffeine. In fact, I've managed to make kombucha successfully out of all the following:

black tea
peach tea
ginger tea
fresh apple juice
orange juice (but it didn't taste good)

[lynnc72]

I am extremely sensitive to caffeine, even more so after going raw.

I make my own KT with white and green tea. I can say from experience that most of the caffeine is gone after fermentation. I can withstand a little bit of KT (1-2 oz) late at night and still manage to fall asleep without problems.

With regular green tea, I can't sleep a wink if I drink even a little bit of it after noon that same day. I would literally be up all night. Plus, I get a caffeine crash from tea that I don't get with KT.

Brewing KT is really easy. I grew my own SCOBY from GT's.

1. I just start with 2 bottles of plain GT's (32 oz) from the store.
2. Brew 32 oz of tea with white sugar and let that cool to room temperature.
3. Put fresh tea and GT's in a glass container. I do the continuous brew method with 2.8-gallon glass jar with spigot.
4. Wait a month for SCOBY to form.
5. Top off with more fresh sweet tea and ready to drink within a couple days.

Now, I produce more KT than I'm able to consume so I share with friends, family and coworkers.:)

[Betsy]

Oh, wow, that's good. Glad to hear it. I don't like caffine too much, but love Kombucha alot. Going to havt'a learn how to make the stuff, it's just too expensive to buy everyday for an addiction such as mine! Better to be addicted to this then to beer or soft drinks, though.

Take care.

[tvillemom]

I bought 2 bottles of GT's original with the specific idea of straining and putting the "floating stuff" in a brew of fresh tea and some of the original liquid from the jar.

Can someone help me with the measurements?? Like, how much tea should I brew. I have morning thunder (black tea) bags....and a very large pickle jar (not a half gallon, but maybe 2pts. size) And how much sugar??

How much of the original kombucha should I put in with the tea to help it get started...I am willing to sacrifice a whole bottle of kombucha if I need that to get it started???!!

I need help, fast, I'm ready to get this going!!:D I'm so excited...I even have a gallon and a half gallon jars ready and waiting for the brew!!:D

OH, one more question....what type of cloth do ya'll use to cover....do I buy some muslin in the cloth section and bleach it to make sure it's clean??? I just don't want to make any mistakes if I can help it, cause I don't want to waste my liquid gold!!

[RawSinger]

Rawkinlocs: where can a buy a scoby or whatever else I need to brew my own raw kombucha? Thanks!

-Francesca

[lynnc72]

Here's where to get Scoby for free:
http://health.groups.yahoo.com/group/original_kombucha/files/Kombucha%20For%20Free/

tvillemom,
I would use a whole bottle of GTs as starter. Don't worry too much about sterilizing everything. The trick is to use lots of starter liquid to create an acidic environment so that your brew resists mold. People say to use 10-15% starter, but I increase that to 50% to be on the safe side.

Don't think of it as sacrificing a bottle of GTs. From the original 2 bottles of GTs, I have made gallons so far and will continue to produce more KT. I reuse old bottles of GTs and buy Polyseal 38mm lids for an airtight seal.

I cut up an old white cotton Tshirt and used that to cover my brew. I use a plastic ladle dedicated to KT, but I don't treat my KT equipment any differently than regular dishes. In fact, I hesitate to use soap to wash KT equipment because antibacterial soap can kill a culture. Usually, I wipe clean and rinse with water only.

Good luck and lots of patience. Growing your own Scoby is fun, but it took a month to grow my large Scoby.

[tvillemom]

When I brew my own tea to put in, how do I know how much sugar to use? I plan to use refined white sugar and black tea.

Thanks lynnc72 for the help. Of topic, would you by chance be in NC??

Can't wait to have my own scoby growing.....now if I can get that going I will feel so "accomplished" as a rawfooder!!:D

[iamacranberry]

You don't need too much sugar, perhaps a tablespoon for every 1/2 litre (2 cups) of liquid. What I generally end up doing is using 6 teabags, a pile of sugar that I don't measure, and enough water to fill up my 2L container. Hope that helps! Of course, you can adjust the amounts depending on how strong you like it.

[tvillemom]

ok...one more question (maybe). If I use one bit of "scoby material" from 1 bottle of Kombuch, and then a few days later add some more "scoby material" and then next week when I buy more kombucha just keep straining and add the scoby material I keep straining to the one batch, OR should I just use the one, I guess my question is: will they FUSE together to make one SCOBY??? For those of you who have done this alot, this may be a dumb question, sorry.


Thanks for all your help. I'm brewing my first tea today, starting out...can't wait!!

[iamacranberry]

Sometimes they do, and sometimes they don't. I had some kombucha going a while back, and I poured it out into smaller jars and didn't refrigerate them. Then, I accidentally got spontaneous NEW scobys on the tops of the kombucha in the little jars...I tried to throw those in with the big (original) scoby in the original big jar, but they just refused to stick together....then, randomly, one week, I found that a new layer of the big scoby had grown overtop the little ones I'd thrown in there...making something that looked roughly like a scoby sandwich...hard to predict, those things!

[lynnc72]

ok...one more question (maybe). If I use one bit of "scoby material" from 1 bottle of Kombuch, and then a few days later add some more "scoby material" and then next week when I buy more kombucha just keep straining and add the scoby material I keep straining to the one batch, OR should I just use the one, I guess my question is: will they FUSE together to make one SCOBY??? For those of you who have done this alot, this may be a dumb question, sorry.


The strands in bottle Kombucha are yeast strands. It is not a SCOBY. The SCOBY is formed when the liquid surface remains undisturbed for at least several weeks so that the bacteria can weave a mat. This white mat is the SCOBY. If you keep disturbing the water surface than SCOBY will not form.

If you strain the yeasty strands at the bottom of the bottle then you have mostly yeast. Bacteria lives towards the surface of the liquid. You'll need both yeast and bacteria to form a SCOBY.

It is better to use the entire bottle and leave undisturbed for a month.

[tvillemom]

Oh, ok. I thought the stuff floating around was what would turn into the scoby! Thanks for that....I would have really screwed up! I'm NOW going to go brew some tea.

Thanks for all the advice!

[jorjeni]

I have 2 batches going right now.

I met up with a lady that I found on the Kombucha exchange website and she gave me 3 SCOBYs 2 momma's and a baby. I used the moms to make the 2 batches.

She also gave me 2 quarts of her kombucha and the store bought stuff does not even come close to tasting as good as homemade. YUMMY!!! I took some of it and bottled it with some rasberrieds on Thursday night and I could not wait another day so tonight I opened it up and WOW!!! I could drink this all day and night! I was not excepting it to taste that good LOL!!!

I have drank up already all that she gave me now I will have to sit here and wait for 8-10 more days until mine is done to have some more :(


I have a question can anyone tell me how often you need to feed your babies? She gave me a recipe for a weak tea to make to feed them. She did not put hers in the fridge she kept them in a jar with a cloth over it and feed them but I forgot how often she said she feed them.

[@nnette]

I drank Kombu for a long time and I thought its great for detoxing.

If it's standing to long it will become vinagerisch :) and that's YUK.
It is a living plant and it remains that way even in the fridge.


a bit curious. how much do you pay for a scoby?

[jorjeni]

I drank Kombu for a long time and I thought its great for detoxing.

If it's standing to long it will become vinagerisch :) and that's YUK.
It is a living plant and it remains that way even in the fridge.


a bit curious. how much do you pay for a scoby?



I got mine free I drove out to her place. Some people only charge S&H if they send you one.

[@nnette]

Thanks! but I have some scoobies in my fridge. I'ld sold them for 4 euro's.

[femaleuna]

I am inspired to try making my own. We go to a lot of bbq's and such where most are enjoying beer or wine. I think having Kombucha to drink would keep me away from alcohol without feeling deprived, especially while I am stilll transitioning into a 100% raw life.

I am trying to find a starter. I read someone bought one off ebay, but I wonder if I may find a contact here locally in Washington state. I need to do some more research on how to brew it. I am very excited!

[justinesmith]

WOW!!! This stuff is like drinking straight vinegar. Does it grow on you? Do you start to crave it? Because if not, I won't be buying it again. YUCK!!!

If you brew your own it doesn't taste like that. I can hardly drink the store bought brands anymore and prefer my own home brewed. It is devine! :D