coffee-tea Kombucha Brewing

Havent made this stuff since the early 90's, thought might start again for some health reasons.
Plan on making a bucket so starting with a 3L starter.
 
I used a plain bottle of Kombucha Drink from the store.
 
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Don't close up the lid! Its gotta breathe! I used to make a lot of kombucha and jun tea.  When I'd do the 2nd ferment I'd put a little jam in the bottles.  You could take a hot pepper jam and use it in the 2nd ferment for a spicy booch.  I will warn though that when I drank spicy booch my lips were burning for hours. 
 
I just brought an old culture back to life after it sat forever. It was also started from a regular store bottle. I was thinking about letting a batch get really vinegary and using it instead of ACV in a hot sauce. Any thoughts? Will I end up with a SCOBY in my sauce bottles?
 
Different culture, may be just fine, up to your taste, it does get very vinegary over time and depending how much sugar its converting. If its still processing then the scoby will form, hear people getting small ones in the neck of the bottle, nothing wrong with that, just looks weird for some people.
 
I've had my scoby growing for about four months now and I've since divided into other containers. Watching the scoby grow has been a lot of fun.
 
Yeah for sure!

My kombucha only gets made in 3 pint batches with 7 grams of gunpowder green and 50 grams sugar. 1/4 scoby liquor and 3/4 sweet tea....set aside in fermentation bottles for at least 5 days and BOOM!
 
In California their using it to make leather and make clothing, looks more like something a cave Man/Woman would wear.
 
Got my sugar yesterday so doing a large batch today :)
 
Hey, time to give this thread a little bump! I decided to make up my own SCOBY for kombucha brewing. I started it on 11/19 with my black tea/sugar mix and some organic/non-pasturized kombucha from the local grocery store. Here it is this morning. I think I will let it grow until January 1 or so.

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