Guest guest Posted September 14, 2009 Report Share Posted September 14, 2009 I used 4 tsp (bags) Yogi Tea Spices of India tea blend and 5 tsp loose leaf jasmine green tea. That are all in first ferment, so I will know what to taste for the second ferment if it needs more jasmine green tea or not. I knew there are other ways to make kombucha because my coworker makes his own. He even made a rootbeer flavored kombucha with honey! I asked the gurus anyway to be sure if there are other options. Some herbs will stunt the bacteria growth, so choose wisely! I feel that Clove and Cinnamon might have been giving my scoby problems growing a new baby. If any herbs are used for anti-bacterial or anti-biotic purposes, then try to use as little as possible and more of everything else. Citrus is known to also cause some problems, too. Please keep in mind that it's my intuition telling me to say this about clove, cinnamon and citrus, so I could be wrong. If I were to do the Jasmine Chai again the second time, I think I would just do the Jasmine Green Tea for the first ferment (3 qts), then add the chai spices (1 qt) for the second ferment. I suspect the baby scoby may come out a bit thicker this way. Now I wanna try Elderberry! Philip On Mon, Sep 14, 2009 at 7:21 PM, alt_ideas <alt_ideas@...> wrote: > > > > my jasmine chai kombucha... > > Is that a flavored tea that you purchased? Or did you add spices > in a 2nd ferment? > > I was totally expecting the kt gurus to take you to task for > putting blueberries in your original brew, BTW, and was quite > shocked when the bunch of them admitted to doing the same w/ > elderberries... So I'm impressed that you got as good results > as you did! > > Vicki in Orlando > who pretends to follow rules > > > > > > I finished the Blueberry Kombucha but it didn't taste sweet enough, > > and tasted more like wine (I was thinking and hoping there's no > > alcohol in it). I hope I didn't mess up but there was no mold or > > anything out of the ordinary. I went ahead, cleaned out the GT's > > glass bottles and used those to bottle my kombucha. I added 1 tsp > > organic sugar each bottle to add a light sweetness to the blueberry > > blend and put them in the fridge with caps loose (no explosions will > > happen!). Will tell you later tonight when I finally taste one bottle > > chilled! > > > > Also, my jasmine chai kombucha now have a very thiiiiiiiiin baby scoby > > on top. I haven't tasted it yet and hoped it will be good. > > > > I wonder, what will happen if I put a scoby in a blender and use that > > mix to start a scoby hotel? I read somewhere earlier someone blends > > their scoby and used that to start a fresh baby? Please refresh my > > memory! Thanks! > > > > Philip > > > -- " When I lived as a hearing person, it limited me. When I lived as a Deaf person, it set me free. " ~ philip b. mecham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2009 Report Share Posted September 14, 2009 Oh yummy, I love rootbeer flavor! Any idea how he did that? > I knew there are other ways to make kombucha because my coworker makes his > own. He even made a rootbeer flavored kombucha with honey! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2009 Report Share Posted September 14, 2009 Here's a link that could help you get an idea and get started with root beer. There are other recipes out there. I wonder if that free online ebook library would have a copy of an old cookbook from the 1700's or 1800's with a root beer recipe. http://www.greydragon.org/library/brewing_root_beer.html I think I would use green or black tea when it calls for water or a base liquid, then try adding everything else to make the Root Beer Kombucha. Hmm. Maybe I should try this for October! Looks like I'm going to figure out the math portions of the recipe to one gallon! Also, double-check and make sure your ingredients will be safe for drinking! Cheers! Philip On 9/14/09, goodbead40@... <goodbead40@...> wrote: > Oh yummy, I love rootbeer flavor! Any idea how he did that? > > > > >> I knew there are other ways to make kombucha because my coworker makes his >> own. He even made a rootbeer flavored kombucha with honey! > > -- Sent from my mobile device " When I lived as a hearing person, it limited me. When I lived as a Deaf person, it set me free. " ~ philip b. mecham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 Thx for quick reply, Philip, as well as pointer about the tea you are using. I'd actually seen that tea, and had been considering it, so prob will try in a 2nd ferment fairly soon. > I knew there are other ways to make kombucha because my coworker > makes his own... Aha! And here I was thinking you were so brave... ;-) > Some herbs will stunt the bacteria growth, so choose wisely! I feel > that Clove and Cinnamon might have been giving my scoby problems > growing a new baby. Are you using essential oils? Reason I ask is b/c cinnamon is hubby's fave, so I've been keeping a spigoted glass container on countertop w/ cinn sticks, and I keep adding KT/cinn sticks to it (and sneak in a few crushed cloves on occasion, 'cause I like them). I actually have to keep pulling out the scoby that forms, b/c it gets all tangled in the cinn sticks and just looks weird as heck. (Whole point is I'm trying to encourage him to drink more, and he's not too fond of the appearance or smell.) So I'm surprised you've experienced issues. Also, another longtime brewer told me her fave is cloves; she's used that exclusively for years... (Tho' I'm thinking she does that on 2nd ferment, not original.) Good luck! Vicki in Orlando who wouldn't know an elderberry if it climbed up her leg > > I used 4 tsp (bags) Yogi Tea Spices of India tea blend and 5 tsp loose > leaf jasmine green tea. That are all in first ferment, so I will know > what to taste for the second ferment if it needs more jasmine green tea > or not. > > I knew there are other ways to make kombucha because my coworker makes > his own. He even made a rootbeer flavored kombucha with honey! I asked > the gurus anyway to be sure if there are other options. > > Some herbs will stunt the bacteria growth, so choose wisely! I feel > that Clove and Cinnamon might have been giving my scoby problems > growing a new baby. If any herbs are used for anti-bacterial or > anti-biotic purposes, then try to use as little as possible and more > of everything else. Citrus is known to also cause some problems, too. > Please keep in mind that it's my intuition telling me to say this about > clove, cinnamon and citrus, so I could be wrong. > > If I were to do the Jasmine Chai again the second time, I think I would > just do the Jasmine Green Tea for the first ferment (3 qts), then add > the chai spices (1 qt) for the second ferment. I suspect the baby scoby > may come out a bit thicker this way. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 Hiya! You should google elderberries & then go looking for them. I know they grow like weeds in N Florida. I expect they go as far south as Orlando area. I need to look for them up here in Michigan, too. Cathe in Michigan Sent from my BlackBerry® smartphone with SprintSpeed Re: jasmine chai? Thx for quick reply, Philip, as well as pointer about the tea you are using. I'd actually seen that tea, and had been considering it, so prob will try in a 2nd ferment fairly soon. > I knew there are other ways to make kombucha because my coworker > makes his own... Aha! And here I was thinking you were so brave... ;-) > Some herbs will stunt the bacteria growth, so choose wisely! I feel > that Clove and Cinnamon might have been giving my scoby problems > growing a new baby. Are you using essential oils? Reason I ask is b/c cinnamon is hubby's fave, so I've been keeping a spigoted glass container on countertop w/ cinn sticks, and I keep adding KT/cinn sticks to it (and sneak in a few crushed cloves on occasion, 'cause I like them). I actually have to keep pulling out the scoby that forms, b/c it gets all tangled in the cinn sticks and just looks weird as heck. (Whole point is I'm trying to encourage him to drink more, and he's not too fond of the appearance or smell.) So I'm surprised you've experienced issues. Also, another longtime brewer told me her fave is cloves; she's used that exclusively for years... (Tho' I'm thinking she does that on 2nd ferment, not original.) Good luck! Vicki in Orlando who wouldn't know an elderberry if it climbed up her leg > > I used 4 tsp (bags) Yogi Tea Spices of India tea blend and 5 tsp loose > leaf jasmine green tea. That are all in first ferment, so I will know > what to taste for the second ferment if it needs more jasmine green tea > or not. > > I knew there are other ways to make kombucha because my coworker makes > his own. He even made a rootbeer flavored kombucha with honey! I asked > the gurus anyway to be sure if there are other options. > > Some herbs will stunt the bacteria growth, so choose wisely! I feel > that Clove and Cinnamon might have been giving my scoby problems > growing a new baby. If any herbs are used for anti-bacterial or > anti-biotic purposes, then try to use as little as possible and more > of everything else. Citrus is known to also cause some problems, too. > Please keep in mind that it's my intuition telling me to say this about > clove, cinnamon and citrus, so I could be wrong. > > If I were to do the Jasmine Chai again the second time, I think I would > just do the Jasmine Green Tea for the first ferment (3 qts), then add > the chai spices (1 qt) for the second ferment. I suspect the baby scoby > may come out a bit thicker this way. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 Hiya! You should google elderberries & then go looking for them. I know they grow like weeds in N Florida. I expect they go as far south as Orlando area. I need to look for them up here in Michigan, too. Cathe in Michigan Sent from my BlackBerry® smartphone with SprintSpeed Re: jasmine chai? Thx for quick reply, Philip, as well as pointer about the tea you are using. I'd actually seen that tea, and had been considering it, so prob will try in a 2nd ferment fairly soon. > I knew there are other ways to make kombucha because my coworker > makes his own... Aha! And here I was thinking you were so brave... ;-) > Some herbs will stunt the bacteria growth, so choose wisely! I feel > that Clove and Cinnamon might have been giving my scoby problems > growing a new baby. Are you using essential oils? Reason I ask is b/c cinnamon is hubby's fave, so I've been keeping a spigoted glass container on countertop w/ cinn sticks, and I keep adding KT/cinn sticks to it (and sneak in a few crushed cloves on occasion, 'cause I like them). I actually have to keep pulling out the scoby that forms, b/c it gets all tangled in the cinn sticks and just looks weird as heck. (Whole point is I'm trying to encourage him to drink more, and he's not too fond of the appearance or smell.) So I'm surprised you've experienced issues. Also, another longtime brewer told me her fave is cloves; she's used that exclusively for years... (Tho' I'm thinking she does that on 2nd ferment, not original.) Good luck! Vicki in Orlando who wouldn't know an elderberry if it climbed up her leg > > I used 4 tsp (bags) Yogi Tea Spices of India tea blend and 5 tsp loose > leaf jasmine green tea. That are all in first ferment, so I will know > what to taste for the second ferment if it needs more jasmine green tea > or not. > > I knew there are other ways to make kombucha because my coworker makes > his own. He even made a rootbeer flavored kombucha with honey! I asked > the gurus anyway to be sure if there are other options. > > Some herbs will stunt the bacteria growth, so choose wisely! I feel > that Clove and Cinnamon might have been giving my scoby problems > growing a new baby. If any herbs are used for anti-bacterial or > anti-biotic purposes, then try to use as little as possible and more > of everything else. Citrus is known to also cause some problems, too. > Please keep in mind that it's my intuition telling me to say this about > clove, cinnamon and citrus, so I could be wrong. > > If I were to do the Jasmine Chai again the second time, I think I would > just do the Jasmine Green Tea for the first ferment (3 qts), then add > the chai spices (1 qt) for the second ferment. I suspect the baby scoby > may come out a bit thicker this way. Quote Link to comment Share on other sites More sharing options...
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