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Kombucha

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Mike Filigenzi

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Kombucha

by Mike Filigenzi » Sun Jul 21, 2013 3:05 pm

A friend of mine gave me a "scoby", the starter used to make kombucha. I've gone ahead and stuck it into a batch of sweetened black tea and it's in the dining room (which stays relatively dark most of the day), fermenting away. After four days, there's an appropriately yucky-looking gelatinous mat forming on the surface and a nice, yeasty smell.

It'll be interesting to see how this turns out.
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Christina Georgina

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Re: Kombucha

by Christina Georgina » Sun Jul 21, 2013 4:52 pm

Please, do say.
Mamma Mia !
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John Treder

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Re: Kombucha

by John Treder » Sun Jul 21, 2013 11:27 pm

It is to be hoped that it doesn't crawl out and strangle you in your bed one night. :lol:
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Mike Filigenzi

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Re: Kombucha

by Mike Filigenzi » Mon Jul 22, 2013 1:41 am

John Treder wrote:It is to be hoped that it doesn't crawl out and strangle you in your bed one night. :lol:


Y'know, it does have a certain 50's-horror-film aspect to it. You can only imagine what would happen with your kombucha if there were atomic testing happening nearby.
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Karen/NoCA

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Re: Kombucha

by Karen/NoCA » Mon Jul 22, 2013 12:49 pm

I had that thing growing in my kitchen years ago. Never could get past the smell and ugliness of it. It never hit my mouth. :lol:
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John Treder

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Re: Kombucha

by John Treder » Mon Jul 22, 2013 1:27 pm

There was something similar to that growing in the bottom of the refrigerator that was in the house when I moved here. :twisted:
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Jeff Grossman/NYC

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Re: Kombucha

by Jeff Grossman/NYC » Wed Jul 24, 2013 6:02 pm

Mike Filigenzi wrote:It'll be interesting to see how this turns out.

Determined to give that new immune system of yours a workout, eh? :shock:
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Re: Kombucha

by Jason Hagen » Wed Jul 24, 2013 9:27 pm

Love Kombucha but yeah it is pretty creepy looking. I've taken to making lacto fermented lemon/lime aid since that doesn't freak the family out. And the floaties are less scary. And it only takes a few days.
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Mike Filigenzi

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Re: Kombucha

by Mike Filigenzi » Thu Jul 25, 2013 12:34 am

I went ahead and pulled the "mushroom" out of the kombucha this evening. It all ended up working quite well. I could have left it fermenting for another couple of days - there's a little sweetness left in this batch. It's very tasty, though, with a nice sour edge and no off flavors or odors.

Jason is correct - this is pretty scary-looking stuff. I didn't bother with a photo of it before I bottled it. You would have all thought I was insane to put any part of this concoction into my mouth. :D
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Re: Kombucha

by Karen/NoCA » Thu Jul 25, 2013 11:36 am

Jason is correct - this is pretty scary-looking stuff. I didn't bother with a photo of it before I bottled it. You would have all thought I was insane to put any part of this concoction into my mouth.


It has been years since I made Kombucha, it supposedly has health benefits. What are they saying about that these days?
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Joy Lindholm

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Re: Kombucha

by Joy Lindholm » Thu Jul 25, 2013 1:07 pm

I posted several weeks ago about starting to make my own kombucha. I can now say I feel quite proficient - I started with 2 scobys and they have grown and multiplied and now I am fermenting with seven of them! Although plain kombucha is tasty, I love flavoring mine with juices. My favorite flavors right now are fresh watermelon, pineapple and black currant. I also have some ginger syrup that I have added to the pineapple and watermelon for a nice kick. So easy to do and so much cheaper than buying it in the store!
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Re: Kombucha

by Mike Filigenzi » Fri Jul 26, 2013 12:40 am

Joy -

How are you using the fresh watermelon? Do you just add the juice after it's all done fermenting or is there some other way to do it?
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Re: Kombucha

by Joy Lindholm » Fri Jul 26, 2013 12:06 pm

I always add any flavoring juices after the initial fermentation. I add a small amount of juice at the time of bottling. I like my kombucha quite dry, so the juice gives extra sugar to the yeast when bottled to create CO2, cuz nobody wants flat kombucha!

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