Ever make kombucha?

[djmike523]

I've consumed the commercial stuff. Whether or not it is as healthy as their advertisements claim is not relevant; I feel more energized when I drink it. However, at ~$3.50 / bottle, it gets expensive fast.

I've read up a bit on how to and where to get the necessary ingredients, but I'm wondering if any of you fine fellows have made any; it will be a lot easier to ask a question or two on here as opposed to posting a 'comment' on an article written several years ago in hopes someone, anyone, responds. So, without further ado:


Who has made kombucha (successfully)? Any recommended reading or the like would be truly appreciated. Thank you!

[Barber-Eile]

I've never tried it but I would image the slight fermentation of it might be tricky to regulate as you want to get it "energising" not "intoxicating"!

I like the commercial stuff too. Will be interested to hear people's opinions.

[djmike523]

hmm?

[Wisdom]

I've successfully made a Kombucha SCOBY and continuous brew process from a 3 gallon, glass tea dispenser that I bought at Sur la Table. It was super easy and I actually like the quality of Kombucha I make better than the store bought stuff.


Process:
1. Bought two bottles of GT's Raw, Unflavored Kombucha (It said "Enlightened" on the bottle.. I've read that this type doesn't work very well, but it worked for me) and pour it into the dispenser
2. Brew 1/2 gallon of Oolong Tea (I used Taiwanese High Mountain) using a slight variation of the standard steeping method
- Throw out the first steeping
- Add 1/2 Cup of Sugar
- Give the second steeping 3-5 minutes
- Throw out the leaves and keep the tea
3. Wait for sweet oolong tea to cool
4. Add sweet tea to Kombucha in container
5. Wait for 2-3 weeks


- You'll see a SCOBY start to form in about a week.. it might look like mold at first, since they're these little white spots that appear all over the surface of the tea. Just wait, and they'll eventually join together and make a thin, white SCOBY on top of the tea. Trust the process and wait until the SCOBY gets to about 1/8 inch thick.. it might take longer for you.. it took about 2.5 weeks for me. Once this happens, you can start adding more sweet tea using the same process as above.


I'm to the point where I can add 1-2 quarts every 2-3 days without weakening the Kombucha/SCOBY culture.


Good luck.. it's easier than you may imagine..
-\Visdom

[Alacrity59]

I'll admit I'm interested in this. I've seen the kit available up around where I am at Richter's herbs. The mushroom spoors they sell to put on rotting logs to grow various mushrooms also are intriguing.

[mikeon]

i dont know ifi have the fortitude for it
but it would be awesome

[Wisdom]

I tend to have a bit of an addictive personality and have gotten into making my own Kefir and Kombucha.. Kefir is a hassle.. the stuff grows way too fast (I started with two Tbsp and have over a cup of the damn stuff now) and requires maintenance (and lots of milk!) almost every day. Kombucha, on the other hand, is slow.. if you use the continuous process (paraphrased above - more information on the web, of course) it's a cinch. Seriously.. my biggest gripe with Kombucha is moving the container around when I want to add sweet tea or bottle a portion of it. If you like Kombucha, I encourage you to give making it a shot..
-\Visdom

[conroygc]

Never made it, but I love the kind in the store with the Chia seeds. I buy them instead of energy drinks now.

[Blade Boy]

Never made, love to drink it.

[OkieStubble]

I tend to have a bit of an addictive personality and have gotten into making my own Kefir and Kombucha.. Kefir is a hassle.. the stuff grows way too fast (I started with two Tbsp and have over a cup of the damn stuff now) and requires maintenance (and lots of milk!) almost every day. Kombucha, on the other hand, is slow.. if you use the continuous process (paraphrased above - more information on the web, of course) it's a cinch. Seriously.. my biggest gripe with Kombucha is moving the container around when I want to add sweet tea or bottle a portion of it. If you like Kombucha, I encourage you to give making it a shot..
-\Visdom

My wife makes the same complaint about making her kefir, so we pretty much stick to the store brands because of the hassle. She has been making kombucha tea for years and when she first started, instead of trying to grow her first scoby from scratch, she had a friend give her some of her 'kombucha mother' which I think they call it a 'kombucha baby'?

Makes the process easier and faster when first starting out.