Grey or black specks are not mold. Brown, smooth blobs, brown tendrils, sediment in the brewer — nope, not mold. Sometimes people mistake the thin, translucent and possibly flecked new growth at the top of the SCOBY as mold, but it's not mold either. Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes We only recommend products and services we wholeheartedly endorse.
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Wardeh 'Wardee' lives in the Boise area of Idaho with her dear family. She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks , and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more. I bought a scoby at a Craft Fair and will be making my first batch of kombucha.
My family can have teas, but I cannot have black, white or green tea. Can I use an herbal-only tea? I know you said Rooibos but I dislike the flavor and am hoping other herbals would work. Thanks so much, Wardee! When you brew with herbal teas over time, due to the lack of necessary nutrients, the culture will atrophy and eventually die.
You could occasionally use herbal teas and be sure you keep healthy mothers on back up. I need to reduce the size of the scoby that was given to me. It is a fairly large square with the corners rounded off and it is folded over in quarters. It is too big for my needs as I only brew a ml amount at a time in a jar. It is not thick enough to separate horizontally so can I cut it to make a smaller round shape to fit my jar?
I look forward to your reply. If your scoby is not thick enough to peel apart, you can use a sharp knife to cut it. I just wanted to know if you know of a way of making my own scoby from some store bought kombucha? I made scoby with flavored kombucha, just as an experiment. I had raw ginger kombucha, I left 1 -2 inch of kombucha fluid in the bottle and poured strong black tea directly into the bottle. Forget I had done it: But after a month or so when I rediscovered the bottle, it had 3 pancakes growing in it.
I ignored it for another month and it grew into 3 chunky scoby. Is there any harm in using it to making kombucha? Ive made my own scoby from store bought kombucha and after just a few days a film had formed on top. I have since moved it to my bedroom which is a few degrees warmer, but that was over a week ago and still no progress despite warmer days when the sun made the temp go up to 25C for a few hours.
It smells of vinegar when I stick my nose in. The film is still translucent, with just some small spots of white but no mould. I make a little black tea with sugar, cool to temp and then place all of the ingredients carefully in a big half gallon jar… put a tightly woven cloth on the mouth of jar and then wait to see what happens next?
Hello, thanks for sharing your recipe. My kombucha came out great but it lacked the bubbly fizz the store brands have. Hi, I just made my first batch of kombucha! My new scoby is not attached to the old one, is that okay? They may grow together, they may not. Our youngest daughter and her husband are now pregnant and she wants to continue drinking Kombucha.
Are there any precautions we should be aware of? Kombucha does contain a small amount of alcohol like all fermented foods , so your daughter might choose to avoid it. I have been making kombucha now for almost 2 years. We have not heard of worms growing on a scoby. The acidic environment would prevent them from hatching. Unless your scoby has not been kept in kombucha I, then perhaps it is possible. Hi Theresa, I have been making bucha for 10 years and have never seen white worms. Are they moving?
How big? Can you post a picture? I am super curious. I just finished growing my first scoby from a live bottle of Kombucha I bought from the store. It took 5 weeks.
Is this normal? Now what do I do? Do I put the entire scoby the with the new tea and throw away the old tea? Do I store the hotel in the refrigerator? Please help. Thank you. Hi, Debbie, It all depends on the environment with your home. I find that I lose all the fizz I created in the 2nd fermentation when I strain the fruit and re-bottle it.
Do you have any tips for keeping the fizz after straining the 2nd fermentation? Hi Briana, you could set out the bottles for a few more hours after straining the fruit and regain some of the fizz. Just leave the bottles topped and let sit at room temperature for a few hours. You could also add a small amount of sugar when you leave the bottles out, if you felt that will help with the fizz.
Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Join 11, families served since ! Learn more here…. Separate the mushrooms. You may either mushroom to start another batch. Or you may leave them together. Or you may give one to a friend. But you should always save one in case something happens to yours.
To save extra mushrooms, place the extra ones in a large glass jar. You may then cap and leave at room temperature. Do not refrigerate Every 2 weeks or so replace that tea with fresh sugar and tea and fresh air. This creates what we call a Kombucha Hotel. A Hotel is started exactly like you start a regular batch of Kombucha.
Except you allow the Hotel to continue for up to 90 days, adding new mushrooms right on top of the hotel as they grow. How to make Kombucha Tea. We recommend our Kombucha Covers for a beautiful presentation. Optional Extras read more about. Get the latest updates on new products and upcoming sales. You save. Quantity: Decrease Quantity: Increase Quantity:. Same day Shipping.
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