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*Farmgirl Barter™:  Kombucha cultures Available  |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
 Posted - Apr 07 2010 : 9:37:14 PM
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No rush Vickie! Whenever you get to it is fine.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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MelMel
Farmgirl in Training
31 Posts
Melanie
Wa
USA
31 Posts |
Posted - Apr 08 2010 : 07:41:18 AM
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Hi Catherine,
I received mine yesterday...Thank you! I will be setting it up today.I have a question though...If I dont have a jar with a spicket,when I pour out the finished Kombucha into a different container to refrigerate will that mess up the scoby?
I will be sending you out fabric by the end of the week.
Thank You,this has been fun and exciting for me!
God is Great! |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Apr 08 2010 : 6:22:12 PM
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Melanie, you don't need a spigot, it just makes it easier to taste test. The way the SCOBY grows, it will appear to be a solid mass as long as you don't disturb it. As soon as it's disturbed, it resets the growth sort of.....it will still continue to grow, since it is a by product of the whole process. But it will start forming a new layer, that may or may not attach itself to the older one. In the continuous brew that I described, I get a rather bizarre looking SCOBY that is many, many layers that are somewhat attached. Sort of like a rubbery phyllo dough LOL. That's because about twice a week I am adding new sweet tea, so that disturbs the existing layer. When you do your batch brew and harvest the finished kombucha, no harm will come to the SCOBY. It just won't grow any more. But a new SCOBY might start growing, a new layer on top, if you don't start a new batch right away. If you ever want to get extra SCOBYs to experiment with flavored teas, to share, etc., just pour a few ounces of KT into a few jars and cover, set aside, and in a week or so you will have a new SCOBY in each! Just be sure to leave behind enough of the kombucha tea to jump start the new batch and keep the SCOBY moist. You don't even need to start that new batch right away, it can wait till you are ready. Kombucha is nice that way, unlike kefir which really needs a new batch started right away.
That said, it's a good idea not to disturb the brew unnecessarily so the SCOBY can protect the brew below. But don't fret if you disturb it to taste test and harvest, that's all part of the process.
HTH,
Catherine
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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City Chick
True Blue Farmgirl
1402 Posts
Deb
Chattanooga
TN
USA
1402 Posts |
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natesgirl
True Blue Farmgirl
1735 Posts
angela
martinsville
indiana
USA
1735 Posts |
Posted - Apr 09 2010 : 05:15:10 AM
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I am intrigued. I've never heard of this but am starting to research it some. Is this okay for very young children? My 15 month old is a total tea addict.
God - Gardening - Family - Is anything else important? |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Apr 09 2010 : 4:31:49 PM
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Angela, I cannot say whether or not it is safe for babies. I was on another forum devoted solely to kombucha and several gals there said they regularly gave it to their kids when young but I do not know how young, how much, etc. Though there is a tea taste it also is rather acidic, stronger than orange juice the way I drink it, so many younguns might not like it much. Sorry I'm not much help there.
Deb, a new SCOBY will start forming every time the old one is disturbed and the growth cycle starts again...it's a never-ending process. You can harvest and use a SCOBY once it gets to a good 1/8" thick but if you leave it undisturbed long enough, it will keep growing till much thicker. The ones in my continuous brew get about 2" thick before I trim them and start again, even though they are sort of layer like in texture.
I hope I am making sense...I work retail and we had our annual inventory today. It went great but I have been running on lack of sleep and I am fried lol!!
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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City Chick
True Blue Farmgirl
1402 Posts
Deb
Chattanooga
TN
USA
1402 Posts |
Posted - Apr 11 2010 : 03:46:26 AM
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Thanks - I peeked at my brew yesterday and I can see the "baby" on the top.  Funny, I have the bowl sitting in my pantry and my husband had no idea I had even started it. He asked me "did you ever start that mushroom thing you received in the mail?" Monday will be a week - we'll sample then. I may dilute ours with a small bit of juice to get started.
Farm Girl #790
http://www.xanga.com/My_Pondering_Place
https://twitter.com/EllieFunt
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Apr 11 2010 : 1:24:49 PM
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Catherine, you add tea twice a week to yours? I just leave mine for 2-3 weeks and then take all but 2 cups and make more tea and add to the 2 cups with the scoby. Why are you adding to yours like that? I am just asking because this is the way I was told to do mine. I guess there are different ways to do it?
I have 2 gallon jugs going right now. Do you have recipes for making different flavors? I would love to make it with honey instead of white sugar. Or even use succanot.
Kris
Happiness is simple. |
Edited by - kristin sherrill on Apr 11 2010 1:26:48 PM |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Apr 11 2010 : 2:07:24 PM
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Kristin,
Yes, there are different ways to brew kombucha! It sounds like the method you are using is the more common "batch" method. I do a "continuous brew" because I consume it regularly and totaling 16-20 oz daily. In that amount, it is easier to do CB. With CB, you first have to brew a batch. Once it is finished, you do not remove the SCOBY but rather consume the kombucha from the brewing container. When the overall volume goes down to about 2/3 or 1/2 the original amount, you top it off with sweet tea. Depending on home temps, the amount you let it go down, etc., it can take anywhere from 12-36 hours to get back to the same taste. The fermenting goes so much faster because you have relatively little sweet tea to culture. Those higher levels of bacteria and yeast can easily and quickly consume the smaller amount of sugar and tea. If you drink it daily, it is so much easier and you never run out of kombucha or worry when the next batch will be ready! Every couple months I have to trim down the SCOBY because it gets too big and takes up too much room. I just cut out a pie-wedge piece and remove the excess. Neither way is wrong, it's just what works for you.
I love the flavor of honey and have at times made kombucha with it. It works well but the flavor wasn't what I expected. I much prefer succanot or similar sugars. Use a baby SCOBY and experiment! It's the only way you'll know what you like. You'd laugh if you could have seen my kitchen about a year ago!! I had a couple dozen quart canning jars all doing batches of kombucha at the same time, using different teas and flavorings. That's the crazy mad scientist in me. I found that almost anything goes, at least short term. After a few generations, some of the more experimental batches start to degrade in terms of how well they ferment. Those batches were ones in which I had NO real tea, just herbals. They say it can't be done, but I did it and it worked and was good. But since there is tea in the SCOBY and starter, might be why it works at all. I used honeybush, rooibos, and yerba mate for those batches. I found that a better approach is to use these herbals (and others) in combination with tea. But I ALWAYS use spare SCOBYs to brew these experiments, so that I have "a pure tea and nothing else" SCOBY to go back to. Don't want to contaminate the process if something doesn't go right! Flavored teas like earl grey and jasmine will make successive batches of kombucha indefinitely. Pu ehr (sp?) is great for kombucha as well. Some say it is calming, medicinal even. I just like the taste.
Besides using flavored teas in the original brew, I also have done very short second ferments. I do not like the idea of explosions of glass and liquid so I am very careful about this. Just enough to flavor, I do not try to increase carbonation. I love putting dried elderberries in a brewed kombucha overnight. It gets a great wine color and almost wine-y flavor. Other berries are good this way as well. Try putting a few cinnamon sticks in some kombucha (whether finished or just brewing) and let it sit a few days. Something in cinnamon creates the craziest SCOBYs you will ever see! The SCOBY will grow in and around cinnamon sticks like nobody's business. Sort of creepy how fast a cinnamon spiked SCOBY grows - a SCOBY on steroids LOL. Of course, the flavor's great too but just watching it as a science experiment can't be beat :)
Some herbs that have more medicinal effects may have their effects enhanced by fermentation - so know what you use if you decide to try second ferments with herbs and spices. I have used lavender and that is lovely. I really can't give you amounts, I just pour off a couple cups of kombucha and throw some additives in and taste test later, adjusting the amount of additive if necessary the next time. I also like adding ginger, lemon slices, or fruit juices like apple or grape. Of course you can just mix juice and kombucha and drink right away, but letting it ferment overnight or so gives a whole new flavor. Juices will really increase carbonation, which is where the threat of explosion comes, so be careful with this. Dried fruit like unsulphured apricots are great too. I peruse the commercial variety flavors occasionally for flavor inspiration.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Apr 11 2010 : 2:25:33 PM
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Well, thanks. I had no idea. I do drink it daily too. I keep what I have taken off in the fridge til the new is ready. But I have lots of babies growing so I think I will experiment.
So if I did just quart sizes would I just use 1/4 the amount of tea and sweetners? I like the idea of the cinnamon too. I have been doing the cinnamon and honey lately.
Thanks alot for all this great info.
Kris
Happiness is simple. |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Apr 11 2010 : 2:31:11 PM
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And what about decaf versus caffiene? I heard not to use decaf. Or green versus black tea?
Kris
Happiness is simple. |
Edited by - kristin sherrill on Apr 11 2010 2:32:27 PM |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Apr 11 2010 : 3:06:39 PM
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Yeah, just quarter everything for a quart from a gallon, to keep it in same ratios.
I have used green, black, even oolong and white teas. Doesn't seem to matter as long as it's real tea. Black supposedly was used historically but I say go with what flavor you like! I personally like a blend of green and black teas, heavier on the green (2/3 or 3/4). I also like a good oolong. I am a tea drinker from way back, and I have found that if I like the flavor of a tea brewed, I will like it as kombucha. There are many green teas sold in groceries that I don't like at all but I prefer green tea, as long as it's good quality. It does seem that black ferments a touch faster, but nothing that affect the final outcome. Funny, as black tea is just fermented green tea.....
As for caffeine, I don't really know. I have seen claims that you cannot use decaf. I don't believe it lol. But decaf may not ferment as well with successive generations.....and something happens to the caffeine in fermentation anyways that makes it, if not eaten by the process, then rendered different to the human body. Some folks who can't drink caffeine can drink kombucha. I have read where some folk who prefer to use decaf will throw in a caffeinated batch every 4 or 5 batches. I just don't know.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Apr 12 2010 : 04:54:28 AM
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I made 2 different quarts yesterday. One with succanot and Tazo orange spice black tea. And the other with honey and Tazo Earl Grey scented black tea. It's real golden. The other is way darker. I am anxious now to taste them. How long do I wait? The normal 2-3 weeks?
I really appreciate all your help here. I thought I was stuck making the same ole thing every time. So this is nice to have some variety now. Because I have so many different kinds of teas. I also have a loose fruity tea my secret sister Jenn sent me from Florida. I'll have to try that next time.
Kris
Happiness is simple. |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Apr 12 2010 : 10:08:38 AM
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I have found that different teas will ferment at different rates, but only slightly. So you might want to check them a few days sooner than you normally would. I am surprised you can go as long as 2-3 weeks in GA! Here in IL I have had hot weather batches go in as soon as 5-7 days. But those are quart jars, too, and cooler weather takes 7-10. The hotter or smaller the batch, the quicker it ferments. Also, fermentation goes quicker with larger amounts of starter and extra SCOBYs. Good to know if you are trying to get a batch done quicker!
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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bboopster
True Blue Farmgirl
1140 Posts
Betty Jo
West Bend
Wisconsin
USA
1140 Posts |
Posted - Apr 12 2010 : 11:35:15 AM
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Hello, I have mine in a gallon size olive jar. The whole top of the tea is coverd with a grayish white (for lack of better term) slim. Not fuzzy. It has been five days so is that the new SCOBY? The one you sent me had laid on the bottom of the jar but today has moved to its side and looks like it might be attached.
http://www.bboopster.blogspot.com
Nana to 4 with 1 on the way.
3 Blue Star Mother and Proud of it!
Pray for our troops to come home safe and soon.
Enjoying the road to the simple life :>) |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Apr 12 2010 : 9:08:38 PM
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Betty Jo,
That sure sounds like a new SCOBY forming to me! Sometimes the mother SCOBY moves around a bit, makes me think of those 50's horror movies like the blob LOL. Sounds like all is going good.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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sw80689
True Blue Farmgirl
207 Posts
Sharon
Papillion
Nebraska
USA
207 Posts |
Posted - Apr 12 2010 : 10:34:47 PM
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Hi Catherine,
I have never heard of this but am very intrigued! Do you still have extra you could send to me? I am trying to stop drinking diet coke. I would be glad to trade for material or anything else you desire. Thank you for the information, I am going to look into this.
Blessings,
Sharon
Sharon
*We are all angels with one wing, the only way to fly, therefore is to embrace one another* |
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bboopster
True Blue Farmgirl
1140 Posts
Betty Jo
West Bend
Wisconsin
USA
1140 Posts |
Posted - Apr 13 2010 : 06:56:53 AM
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Hello Catherine,
It sure does remind me of the 50's blob!!!! My DH is so amazed at this and keeps asking Are you really going to drink that? Yes unless you really don't mind me spending $4.99 a bottle at the store and I am up to a 2 bottle a day habit. He just looked at me like I was a Crazy Women. I'm not sure if he thinks I crazy because I would drink some thing that has slime growing on top of it OR that I would spend $10 a day to buy it. In the past 15 years I have seen that look a million times. Bless my DH he never stops my wild curiosity and creativity.
http://www.bboopster.blogspot.com
Nana to 4 with 1 on the way.
3 Blue Star Mother and Proud of it!
Pray for our troops to come home safe and soon.
Enjoying the road to the simple life :>) |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Apr 13 2010 : 08:23:49 AM
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Heh heh heh, Betty Jo I may sort of evil at times but I would find a way to get him to drink some without even knowing it, then tell him later :) You can use more heavily fermented kombucha in salad dressing as you would vinegar. I like it with good olive oil to give a sort of lemony taste on a salad myself.
Sharon, I do have some more cultures to share. I'll email you off list.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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sw80689
True Blue Farmgirl
207 Posts
Sharon
Papillion
Nebraska
USA
207 Posts |
Posted - Apr 13 2010 : 08:49:37 AM
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Thank you so-o-o much for posting this! I am so excited to try it. I e-mailed you back. I looked up the information for these cultures last night and am absolutely intrigued!
Have a great day!
Blessings,
Sharon
*We are all angels with one wing, the only way to fly, therefore is to embrace one another* |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Apr 14 2010 : 05:41:59 AM
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Catherine, the 2 quart jars I started the other day already have new babies forming! Still not fermented enough for me yet though. The honey one is so pretty and gold while the succanot is very dark. The last gallon batch I had fermenting is so sweet this time. Where the one before was a little like wine. It's so strange how no 2 batches are the same taste. I did sort of cut back on the sugar with the wine tasting batch then upped it again witht the last one.
Kris
Happiness is simple. |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Apr 14 2010 : 09:08:59 AM
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Don't be afraid to finagle a "finished" batch. If it's too sweet, just let it ferment longer. And if it gets too tart, you can do several things. You might just mix it with fruit juice or add honey, etc to sweeten it up before drinking. Or you can mix up a small amount of sweet tea and add, then harvest when it's where you like. That's what's so grat about brewing your own - you are in so much more control over the flavor! Sounds like you are having fun experimenting and I love hearing how others do theirs, so keep us up to date!
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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Lin
True Blue Farmgirl
807 Posts
Lin
Sioux City
IA
USA
807 Posts |
Posted - Apr 16 2010 : 08:42:29 AM
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Hi Catherine,
I've never heard of Kombucha cultures, but I'd love to try it!! I'll email and you can let me know postage cost and/or fabric preferences. I have alot of odds and ends!! Awesome!! Thanks, Lin
"Our beautiful earth is worth saving"!! |
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MelMel
Farmgirl in Training
31 Posts
Melanie
Wa
USA
31 Posts |
Posted - Apr 16 2010 : 4:23:01 PM
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Catherine,Your fabric is underway! I hope some of it will be useful to you. I have never quilted before and sew VERY little!
Thank You |
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sw80689
True Blue Farmgirl
207 Posts
Sharon
Papillion
Nebraska
USA
207 Posts |
Posted - Apr 17 2010 : 12:34:01 AM
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Hi Catherine,
I received your package of cultures today! Thank you soooo much! I will let you know how it does. Thank you for all the instructions, that really helped. I am excited to try it!!! Your package is in the mail.
Have a great w/e.
Sharon
Farmgirl Sister #1393
*We are all angels with one wing, the only way to fly, therefore is to embrace one another* |
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*Farmgirl Barter™: Kombucha cultures Available |
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Kombucha cultures Available
