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Homemade Kombucha

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  • Homemade Kombucha

    I just made 18 bottles of Kombucha, saving me $54 on what I would have spent at Whole Foods. Just had to share.

  • #2
    Originally posted by CaliforniaGirl View Post
    I just made 18 bottles of Kombucha, saving me $54 on what I would have spent at Whole Foods. Just had to share.
    Wow thats a huge batch. Isn't it fun!! :0) Did you flavor it?

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    • #3
      I didn't flavor it. I probably should so I don't get bored. Do you have any ideas?

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      • #4
        I have used fruit, (mango and watermelon didn't work very well), ginger, mint, Numi Chocolate Puerh tea with a little honey (my favorite). I just ordered chai spice mix from KombuchaKamp. Cant wait to try it. Are you doing the second ferment now? If so, you can flavor it still.

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        • #5
          I just finished my first batch & have the second started. just did the basic recipe/method until im sure ive got it down but wanna play around with different flavors & teas etc once im confident I know what im doing
          Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

          http://primaldog.blogspot.co.uk/

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          • #6
            Originally posted by oceangrl View Post
            I have used fruit, (mango and watermelon didn't work very well), ginger, mint, Numi Chocolate Puerh tea with a little honey (my favorite). I just ordered chai spice mix from KombuchaKamp. Cant wait to try it. Are you doing the second ferment now? If so, you can flavor it still.

            Sent from my SGH-T989 using Tapatalk 2
            I have only been doing this a couple of months. I use decaf black tea, organic sugar, the mushroom and put this all together and let it sit for 4-5 days to eat up all the sugar and then put it in 16 oz. bottles in the refrigerator. How do you do a second ferment? I have never done that before. Thanks.

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            • #7
              The first ferment usually takes me 7-10 days. Then I bottle it with whatever flavor and put it in a dark cupboard for 4-5 days for the second ferment. I strain it before I put it in the fridge if the fruit is floating. If the flavorings are at the bottom of the bottles, I dont bother straining it. The second ferment developes the flavor more and it creates the fizz.

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              • #8
                Originally posted by oceangrl View Post
                The first ferment usually takes me 7-10 days. Then I bottle it with whatever flavor and put it in a dark cupboard for 4-5 days for the second ferment. I strain it before I put it in the fridge if the fruit is floating. If the flavorings are at the bottom of the bottles, I dont bother straining it. The second ferment developes the flavor more and it creates the fizz.

                Sent from my SGH-T989 using Tapatalk 2
                It makes sense to do a second ferment if you are putting fruit in it, but do you really have to do that if you add mint or ginger, because those don't really have a high sugar content? What fruits tended to work best?

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                • #9
                  The secondary fermentation is what makes the Kombucha characteristically "bubbly". It's the carbonation part of the process whereby CO2 builds up in the bottles, so while you don't need to do it, your 'buch won't have that extra kick

                  Here's my continuous brew setup of 2 gallons. I use organic oolong tea and organic cane sugar, let it ferment for 3-4 weeks to really get the sugar content to a minimum, and then jar it up in quart mason jars and let those sit at room temp till im ready to drink. I keep one jar chilled in the fridge at all times and have been able to supply myself with an 8oz glass per day this way
                  2013-09-15 16.14.50.jpg

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                  • #10
                    I think if you like yours with just one ferment, you dont have to do the second ferment. It just develops the flavor and fizz of the tea itself even if you don't flavor it. I found that berries of all kinds work well. You can also use juice. I really like the mint and ginger combo. I am going to email KombuchaKamp and ask them if there are other benefits to the second ferment. I have a feeling it develops the probiotics as well.

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                    • #11
                      I have to try this! It's so expensive but soooooo good.
                      be the hair that knots with my hair
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                      primal since oct. 1, 2012

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                      • #12
                        Yea, def save yourself some money and get a continuous brew system going:

                        http://wellnessmama.com/8638/how-to-...brew-kombucha/

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                        • #13
                          Originally posted by little vase View Post
                          I have to try this! It's so expensive but soooooo good.
                          It is actually super cheap to make. Once you get the mushroom which you use over and over again, all you have to buy is sugar and tea which will last for several batches. I haven't figured out the price per bottle, but one 16 ounce bottle that I buy at Whole Foods costs $3 and it is probably costing me like $.10 to make it.

                          By the way, I made your recipe when I was on vacation in Mt. Shasta with the white fish, lemon, wine, butter and capers, and it was great, thanks. I haven't made the taco salad yet but am planning on it.

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                          • #14
                            I think KK figures .08 cents a bottle but that probably is without the flavorings. I actually grow my own SCOBYs. Very easy and pretty fun. I bought my first SCOBY from KK, but it eventually seemed to lose some oomph so I decided to grow my own.

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                            • #15
                              Less than $1 per gallon

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