2 Kombucha Questions

[txmeatlover]

So I have decided that the reason some of the commercial Kombucha's are more vinegary is that they ferment more while in shipping. I may be wrong but that's my perception.

My question:
1) Does the origin of the mother effect the final result flavor? For example if I create a mother from GT vs a homemade Kombucha is it going to taste more like GT?

2) Is there any formula to the amount of flavoring to add, for example 95% brew, 5% blueberry juice?

[lynnc72]

In answer to question #1 (partially), I made my mother from a bottle of plain GT's and my brew tastes different than GT's. It depends on the tea I use, amount of sugar, length of fermentation time, and how long I leave it in the bottle. The taste of my home brew may vary from time to time, but it always tastes so much better than GT's. GT's tastes like diluted vinegar to me now, ick!

Some people claim that different mothers will create a different tasting brew, but I have no experience in this area.

I don't like to flavor my brew, so don't have an answer for question #2 either. :o

[spicyfull]

http://www.rawfoodtalk.com/showthread.php?t=48001&referrerid=4614