Update: I don’t use agave any more. My Kombucha gets sweetened with Rapadura/Sucanat. We like the darker flavor!
As with any experiment I undergo, my first attempt begs for improvement!
The Kombucha (half honey-half molasses) was too tart by the time we started drinking it. Now this could be because there wasn’t enough sweetener at the beginning, or because I let it go too long. Jeff and I both wanted to see how tart we could get it with it still tasting good. We went too far. Also, it was flat. None of the effervescence that I saw in my friend’s Kombucha. So what I did was bottle it up in quart Mason jars with 2 tablespoons of agave added per quart. Now we are drinking it and it is pretty good. However, lesson learned. The molasses imparts a flavor that is not our favorite, although it is not bad, really. I wonder if using 25 or even 10 – 20 percent molasses would add benefits yet not be flavored too strongly? I will try it soon.
The other gallon of Kombucha (sweetened by honey only) turned out pretty tasty. But, it too was flat. I wonder if this is because 1/2 the amount of honey as sugar is just not enough sweetener to feed the scoby? Or, perhaps my scobies are just young and this is flatness is a symptom of the starts needing time to develop. I have been reading online but haven’t found an answer to these questions. Yet. I did bottle up this batch, too, and we are drinking it.
I have been reading more online about Kombucha. I have a few concerns. I gather that it controversial whether Kombucha is good for children or not. So for the time being, my children are not drinking it, until I figure out more. Right now, the kids are happy with that as their first taste was that very tart molasses batch! 
I also read that Kombucha will lower your blood pressure. Since I already have low blood pressure, perhaps this isn’t good to drop it more? It does explain the dizziness that I feel when drinking it. I seriously have to sit or lay down right afterward. Will this go away over time as I adjust? I feel that the health benefits are so great that I should continue drinking it. Right now, Jeff and I are drinking two glasses a day and trying to drink more water too, since the Kombucha really flushes out one’s body.
I am intrigued by the thought of continuous brewing Kombucha in a crock. I saw a crock online for 170-some dollars! Oh, my, that is expensive! The thing that bothers me about this method is that I wouldn’t be able to see inside to check on the scoby’s health. What if mold was growing? What if there were those vinegar bugs?
On the other hand, at Uline, one can buy glass gallon jars for a little over $4 each including shipping. That is based on purchasing 12 jars. We decided not to buy stainless steel water bottles at this time, to just make do with glass. So I could buy gallon jars for Kombucha instead. If we ever went to the continuous crock method, the gallon jars would be very useful in my pantry. I could finally get rid of the last remnants of plastic storage I have.
One thing on my list to get are pH testing strips. I would like to take readings of the Kombucha as it “cooks” to nail down how it tastes at its optimum pH (around 3.0). If I could know better what my aim is, I would feel less like I’m aiming in the dark.
I’m now “cooking” my next 3 gallons. They are all entirely sweetened with agave. I used the same amount agave as I would have white sugar.
If anyone has any tips for me, I’d love to hear your thoughts!
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Dear Wardeh,
I am a bit concerned that you get dizzy after drinking it, that doesn’t seem “normal” to me. Is it getting any better?
Glass seems good to me because you can “see” better.
On a much smaller scale, I am planning to start making my own yoghurt. Except that the salton glass yoghurt maker that I had my eye on for a while is no longer available!
Sangeeta, you are a sweetheart. I do think I’ll be fine and yes, I think it is better after a couple days of drinking it. Here’s where I read about the low blood pressure reaction: Kombucha Cautions and Concerns.
How fun to start your own yogurt! I hope you’ll take notes so you can help me out because I’ll be wanting to do that when we have goat milk. What are you going to use instead of the Salton yogurt maker? My mom always makes her yogurt in a big stainless steel bowl wrapped in towels for insulation. She may have even used a vinyl tablecloth for extra insulation. I’ll ask her.
To get off topic… Making yogurt it fun and easy. The yogurt makers are great at making yogurt… but that’s all. Best trick I’ve found is to wrap a heating pad set on low about any kind of cylindrical container you have in the house with a lid or towel.
Ok, so I am late reading this thread.
I’ve been brewing booch for about a year now after learning from a friend. Wondering what sweeteners you are using now? I have read extensively that evaporated cane juice was best as it was simpler for the scoby to process- is this true? I would love to use my sucanat and am thrilled to study your water kefir recipe using it. I had been brewing both concoctions with the cane juice and didn’t know I had an option there. Just finished a kefir batch and popped it on my ‘brew shelf.’ 
Thanks!
BTW- I have had the same effects from the booch- almost like after a strong cocktail. My legs get warm and my face flushes. Not always, but when I first started drinking it.
Kirsten — I now use Rapadura. I know “they” say refined sweeteners are best, but we prefer not to support the refined sweetener industry. The scoby eats our Rapadura/Sucanat just fine and we like the darker flavor, too. A bit molasses-y.
I still get that reaction. Sometimes I don’t, but most times I do. Even from water kefir.
I found this by googin “kombucha continuous brew” I wonder if you are still brewing? I just started a cont. brew with a crock I got at Amazon and it was WAY cheaper. Like 25 with free ship.
From what I read you cant use honey because of the antimicrobial properties in it. They talk about how the white sugar that is recomended we use, is actually mostly eaten by the scoby. I havent tried any other sweetener yet.
Hi … I am new to KT as well … but as much as i have read and experienced myself … you need to start with lower doses as KT is very powerful antioxidant and can result in some “weird” feelings … it is suggested to start with 4 oz … though some feel no effects what so ever … i felt chills in my back … but starting slow i have no other effects to report … BUT one big thing that has worked for me (so far) was that i use to have 2-3 days migrens … after drinking KT I have hardly had any headaches and it works faster than any medication ever has … and i am talking about serious headaches … i have also read that metal is no no … and glass is only way to store as you dont want to get metal or plastic particals in your drink … as for fizziness … here is what i do … mine is kinda fizzy a bit right away (after 10 days) … so i bottle it (grolsh type bottles i bought from brew store) … added 1/4 of organic juice (apple) … and left outside for 2-3 days and than refrigarated … making it more than soda looking and tasting kinda drink … lots of bubbles and fizz … PS! you might already know all this … but just thought i will share my experience … also … i have seen continuas brew systems … that can be bought for hundreds online … for 29.99 at walmart … where you buy water systems … but i rather prefer glass jars as i can control mold and other issues … anyway …
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