Yemoos Nourishing Cultures Forum

Kombucha • Has anyone ever tried a matcha kombucha?

2022-06-11T11:27:23

So I'm still very inexperienced with making kombucha and definitely haven't tried out many flavours, but seeing an enormous range of fruits, herbs and even spices being used made me think, what about matcha? If anyone tried it, please comment your results! I love a good banana matcha smoothie, very curious how a banana matcha kombucha would be!

Statistics: Posted by shirleyallen — Sat Jun 11, 2022 11:27 am

Kombucha • Re: Ignored Kombucha

2021-08-13T22:12:44

OK wow those are really good. Honestly I learned about Kombucha and have been researching on details but never saw anyone to do this in this way. Great Work. Also for a good recipe follow here:
https://quenchlist.com/recipes/how-to-brew-kombucha/

Statistics: Posted by MrWillJohnson — Fri Aug 13, 2021 10:12 pm

Kombucha • Re: Ignored Kombucha

2020-05-10T13:27:28

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Statistics: Posted by vicky2 — Sun May 10, 2020 1:27 pm

Kombucha • Re: Straining

2020-05-10T13:26:23

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Statistics: Posted by vicky2 — Sun May 10, 2020 1:26 pm

Kombucha • Re: How much air does it need?

2019-01-07T20:59:18

It's about 2-6 grams of sugar per cup when the kombucha is finished, which is not that much. You can test with a hydrometer if desired.

Alex

Statistics: Posted by AlexP — Mon Jan 07, 2019 8:59 pm

Kombucha • Re: How much air does it need?

2018-07-07T18:53:03

Thanks for the thread. I also wonder how much sugar is left in the kombucha, for instance, when it's done?

Statistics: Posted by jessiebarber — Sat Jul 07, 2018 6:53 pm

Kombucha • Re: Never A Smooth SCOBY

2016-05-08T05:21:57

Thank you so much for your insight. Good to know!

Statistics: Posted by LesleyB — Sun May 08, 2016 5:21 am

Kombucha • Re: Never A Smooth SCOBY

2016-05-06T18:38:51

I wanted a pretty scoby, too, so I brewed batches with every kind of tea I could find at Kroger this winter. What I found to make the prettiest scobies was plain green tea. I left it in for 28 days and the result was a beautiful, blemish-free, off-white scoby about 1/3 inch thick. I can recreate these beautiful scobies any time I do this. The problem is, though, that the kombucha is so sour that it is nearly vinegar. In fact, in just a few additional days, it is as sour as apple cider vinegar (regular, not Bragg's with the live cultures included -- that is far sourer). We cannot drink it that sour. In 10 days, the scoby is beautiful, smooth, white and blemish-free. It is only about 1/4 inch thick, though. If I start another batch with the scoby, it usually stays just enough below the surface to allow a new scoby to form unattached to the original one.

So, basically I can have either thick pretty scobies or great tasting kombucha that we can drink, but not both. What we did with the sour kombucha is fill botles half full, then fill them the rest of the way with newly-made tea of various flavors (regular teas and herbal teas) and allow them to complete second ferments. In 3-5 days, the new tea had fermented into delicious sweet and sour bliss.

So, the too-sour kombucha wasn't wasted. I used some of it to make vinegar for salad dressings, cole slaw dressing, etc. In fact, I grated cabbage, carrots and peppers and fermented it with kombucha for 3-5 days, then drained it and mixed it with a cole slaw dressing I made from kombucha and thick, strained milk kefir, herbs and spices. It has kept in the fridge for a couple weeks and gets better rather than spoiling like regular cole slaw.

Statistics: Posted by Moonmomma — Fri May 06, 2016 6:38 pm

Kombucha • Never A Smooth SCOBY

2016-05-03T04:30:51

I've brewed kombucha off and on for several years now, but one thing that has always bothered me is that I never can seem to create a smooth SCOBY, like purchased when starting out. Eventually my brews form thinner and lumpier SCOBYs. I'm sure there's something I'm doing to throw off the balance. I brew using organic jasmine green tea, organic cane sugar, reverse osmosis water and add trace mineral drops (about 20 drops). I even wrap a temperature regulated heating device around the jar to keep it at 72 degrees. Does a SCOBY prefer not having minerals in the water, as opposed to water kefir? Is it the length of time I'm brewing that creates too many tannins for the SCOBY to manage? I just cannot seem to recreate a SCOBY that looks like the ones I've purchased and seen pictures of online that are such smooth dense patties. My ferment usually sours before it's grown a sufficient new SCOBY on the surface.

Statistics: Posted by LesleyB — Tue May 03, 2016 4:30 am

Kombucha • Re: How much air does it need?

2016-03-03T05:35:43

Kombucha, unlike kefir needs plenty of oxygen to do well. I wold not recommend air locks with kombucha. A properly secured cloth lid, paper towl or handkerchief should be enough to keep the fruit flies out.

Alex

Statistics: Posted by AlexP — Thu Mar 03, 2016 5:35 am

Kombucha • How much air does it need?

2016-03-03T04:34:20

I tried kombucha once with an airlock, and it suffocated, but I've also had batches ruined by little flies that infiltrated the cheesecloth. I would prefer to keep it as closed as possible, but I don't want to suffocate it. Will I be okay with just a covered space over the airlock hole, or does it need a bigger hole to breathe through?

Statistics: Posted by wayimp — Thu Mar 03, 2016 4:34 am

Kombucha • Re: Transparent layer

2016-02-12T15:25:33

You can use it, but it may not be effective if it hasn't formed a thicker layer. 7 days can make great kombucha, but many times the scoby won't be done. If your goal is for scoby growth, you may need to let is sit another week or two.

Alex

Statistics: Posted by AlexP — Fri Feb 12, 2016 3:25 pm

Kombucha • Transparent layer

2016-02-11T22:42:29

Hi! Last week I bought one scoby, and am hoping to use the new one for a second gallon jar of kombucha, so I can have both going at once. But today is day seven, kombucha tastes great and ready to go, and my new scoby has not formed yet. I just have a transparent layer on top. Can I still use this as my second scoby or do I need to try again?

Statistics: Posted by EmmaRae — Thu Feb 11, 2016 10:42 pm

Kombucha • Re: Is a SCOBY dead if it sinks to the bottom?

2015-12-03T03:19:54

Thank you Alex for the explanation, that helps. I will give it another try and see how the SCOBY behaves. The tip about the sweetness of the kombucha after 10 days is also very helpful. Thanks again.

Statistics: Posted by Rafael — Thu Dec 03, 2015 3:19 am

Kombucha • Re: Is a SCOBY dead if it sinks to the bottom?

2015-12-03T01:11:21

Scobys can either sink, rise or be somewhere in the middle. It doesn't really indicate anything besides yeast content. If it rises, it probably has more yeast. Sometimes the best scobys are the ones that sit at the bottom because they tons of bacteria. I would give it another try. 10 days can be a short amount of time for a scoby. Sometimes it takes time to balance and get good scoby growth. The best way to determine how well the scoby is doing is to smell and taste the kombucha after 10 days. If it's still really sweet, then the scoby is not doing its thing.

Statistics: Posted by AlexP — Thu Dec 03, 2015 1:11 am