Comments on: Kombucha Started http://gnowfglins.com/2008/05/27/kombucha-started/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 15:43:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Wardeh http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-33124 Wardeh Mon, 13 Sep 2010 03:50:50 +0000 http://gnowfglins.com/?p=1139#comment-33124 Lisa, I'm glad you're enjoying the Kombucha! For the agave, I am not using it any longer. I now use Rapadura. But to answer your question, when I used to use it, I would add it after I brewed the tea and the tea had cooled. This way it didn't get cooked. I use the same amount of sweetener, no matter which kind. 1 cup per gallon of Kombucha. Does that answer your question? The black currant juice sounds amazing! I look forward to hearing how that batch turns out! BTW, how long is it taking to brew to your liking when you keep it at 80 degrees constantly? Lisa, I’m glad you’re enjoying the Kombucha! For the agave, I am not using it any longer. I now use Rapadura. But to answer your question, when I used to use it, I would add it after I brewed the tea and the tea had cooled. This way it didn’t get cooked. I use the same amount of sweetener, no matter which kind. 1 cup per gallon of Kombucha. Does that answer your question?

The black currant juice sounds amazing! I look forward to hearing how that batch turns out! BTW, how long is it taking to brew to your liking when you keep it at 80 degrees constantly?

]]> By: Lisa on Long Island http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-33101 Lisa on Long Island Sat, 11 Sep 2010 15:59:57 +0000 http://gnowfglins.com/?p=1139#comment-33101 Hello Wardeh, My first gallon of 'bucha came out great! I am soo happy this worked out. I am in the process of testing different teas with different vinegars to find our favorite flavors. The first was green tea with distilled aple cider vinegar and organic evaporated cane sugar. I used a heating pad to keep the temp at 80 degrees inside of a box. This tasted like sparkling cider. I found it best to wait one day in the fridge before drinking (flavor mellows) but found after about 4 days the 'bucha got too vinegary for my taste buds. (I know that once I get my recipes down pat that the 'bucha will not last 4 days) Second gallon due to test this evening (Sept. 11th, 7 th day) is white tea mixed with 1/4 cup of white wine vinegar and 1 cup of the sugar. Third gallon started last night is black tea mixed with 1/4 cup of white wine vinegar and 1 and 1/4 cups of the sugar (I only use the type of sugar mentioned above in my household). I wanted to ask you about the agave you used in your mix for future batches. Do you use the agave in place of the sugar or add it after the brew period as a flavoring? Could you post the recipe amounts please? I know that we can use some leftover 'bucha for the next batch but I am testing different vinegars since they will impart different flavors to keep mixtures pure in their flavors, so to speak, to figure out two or three we love the best. Also, we were in Polishtown and picked up black currant juice from Poland. It is only juice and sugar and I can't wait to try this in one of my 'bucha recipes. I will post my findings when the future batches are ready! Thanks Again, Lisa on Long Island Hello Wardeh,
My first gallon of ‘bucha came out great! I am soo happy this worked out. I am in the process of testing different teas with different vinegars to find our favorite flavors. The first was green tea with distilled aple cider vinegar and organic evaporated cane sugar. I used a heating pad to keep the temp at 80 degrees inside of a box. This tasted like sparkling cider. I found it best to wait one day in the fridge before drinking (flavor mellows) but found after about 4 days the ‘bucha got too vinegary for my taste buds. (I know that once I get my recipes down pat that the ‘bucha will not last 4 days)

Second gallon due to test this evening (Sept. 11th, 7 th day) is white tea mixed with 1/4 cup of white wine vinegar and 1 cup of the sugar.

Third gallon started last night is black tea mixed with 1/4 cup of white wine vinegar and 1 and 1/4 cups of the sugar (I only use the type of sugar mentioned above in my household).

I wanted to ask you about the agave you used in your mix for future batches. Do you use the agave in place of the sugar or add it after the brew period as a flavoring? Could you post the recipe amounts please? I know that we can use some leftover ‘bucha for the next batch but I am testing different vinegars since they will impart different flavors to keep mixtures pure in their flavors, so to speak, to figure out two or three we love the best.

Also, we were in Polishtown and picked up black currant juice from Poland. It is only juice and sugar and I can’t wait to try this in one of my ‘bucha recipes.

I will post my findings when the future batches are ready!

Thanks Again,
Lisa on Long Island

]]> By: Wardeh http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-21077 Wardeh Mon, 16 Feb 2009 17:15:52 +0000 http://gnowfglins.com/?p=1139#comment-21077 Martin, that is good to know. I'm appreciative that you're sharing your results! -Wardeh Martin, that is good to know. I’m appreciative that you’re sharing your results!

-Wardeh

]]> By: Martin http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-21071 Martin Sun, 15 Feb 2009 21:54:09 +0000 http://gnowfglins.com/?p=1139#comment-21071 Finally tested Molasse Kombucha. Works well, but doesn't taste really good. it leaves an after taste that is not really nice. andafter only 1 week it started to turn. fizzy on the thong just like a juice that start fermenting. and maks a deposit just like if kombucha was saturated and started to separate a part ofwhat was diluted. To drink it, I mixed it half and half with nature kombucha it make anice taste abit stong still. so probably next time i feel like making some tests i will replace only 25% of the sugar by molasse Finally tested Molasse Kombucha.

Works well, but doesn’t taste really good. it leaves an after taste that is not really nice. andafter only 1 week it started to turn. fizzy on the thong just like a juice that start fermenting. and maks a deposit just like if kombucha was saturated and started to separate a part ofwhat was diluted.

To drink it, I mixed it half and half with nature kombucha it make anice taste abit stong still. so probably next time i feel like making some tests i will replace only 25% of the sugar by molasse

]]> By: Martin http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-20910 Martin Thu, 08 Jan 2009 23:28:14 +0000 http://gnowfglins.com/?p=1139#comment-20910 Molasses makes the thea Really darker a cuts the after taste and makes it very nice even after a long infusion time. Unfortunately it doesn't work, i think my mother was to old. I'll take a fresh one and retry. The agave is a green or black thea? I will let you know the result. Martin! Molasses makes the thea Really darker a cuts the after taste and makes it very nice even after a long infusion time.

Unfortunately it doesn’t work, i think my mother was to old. I’ll take a fresh one and retry.

The agave is a green or black thea?

I will let you know the result.

Martin!

]]> By: Wardeh http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-20812 Wardeh Sun, 21 Dec 2008 20:31:26 +0000 http://gnowfglins.com/?p=1139#comment-20812 Martin, the molasses makes the tea darker and gives a stronger flavor. I haven't tried it but a few times. My scobys are an off-white color, definitely not yellow. I've used honey, molasses, agave and even (when I'm out of everything else) raw sugar. We all like the agave K-Tea best. Let me know, if you can, about your test with molasses next week. I'd like to hear! -Wardeh Martin, the molasses makes the tea darker and gives a stronger flavor. I haven’t tried it but a few times.

My scobys are an off-white color, definitely not yellow. I’ve used honey, molasses, agave and even (when I’m out of everything else) raw sugar. We all like the agave K-Tea best.

Let me know, if you can, about your test with molasses next week. I’d like to hear!

-Wardeh

]]> By: Martin http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-20806 Martin Sat, 20 Dec 2008 14:15:47 +0000 http://gnowfglins.com/?p=1139#comment-20806 White sugar definitively chage the scoby, it turns it yellow instead of sprakling white. I use organic cane sugar. it also gives a nice gold color to the thea. I'a also curious about honey, it gives a nice taste. and keeps the scoby wgite ??? What's the result with molasse, it is my next try was already scheduled when my next jar will free up! next week Martin! White sugar definitively chage the scoby, it turns it yellow instead of sprakling white. I use organic cane sugar. it also gives a nice gold color to the thea.

I’a also curious about honey, it gives a nice taste. and keeps the scoby wgite ???

What’s the result with molasse, it is my next try was already scheduled when my next jar will free up! next week

Martin!

]]> By: Wardeh http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-11315 Wardeh Tue, 08 Jul 2008 14:42:44 +0000 http://gnowfglins.com/?p=1139#comment-11315 <em>Michelle, I am sorry to hear that. Could you tell me more about it? Does it kill the scoby entirely or just somewhat. My scobys appear to be thriving and growing well so I would like to know more specifically what you mean by "goodness of the scoby." </em> Michelle, I am sorry to hear that. Could you tell me more about it? Does it kill the scoby entirely or just somewhat. My scobys appear to be thriving and growing well so I would like to know more specifically what you mean by “goodness of the scoby.”

]]> By: Michelle http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-10704 Michelle Sun, 06 Jul 2008 05:34:32 +0000 http://gnowfglins.com/?p=1139#comment-10704 Honey is a natural anti-bacterial and will kill all the goodness of your SCOBY!! Honey is a natural anti-bacterial and will kill all the goodness of your SCOBY!!

]]> By: Wardeh http://gnowfglins.com/2008/05/27/kombucha-started/comment-page-1/#comment-4592 Wardeh Thu, 29 May 2008 19:46:50 +0000 http://gnowfglins.com/?p=1139#comment-4592 <em>I did hear about that controversy. But I agree with you -- a traditional drink couldn't have had white sugar around way back when. So far, so good on my drink. It has been a week and the K-tea is getting tangy and bubbly. The molasses one does taste like molasses! ;) I'll be sure and talk about it more when I have more experience. </em> I did hear about that controversy. But I agree with you — a traditional drink couldn’t have had white sugar around way back when. So far, so good on my drink. It has been a week and the K-tea is getting tangy and bubbly. The molasses one does taste like molasses! ;) I’ll be sure and talk about it more when I have more experience.

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