Re: Re: Have never had kombucha before

[Guest guest]

Wow that seems to be alot more tea than I use. I use the recipe in

Nourishing Traditions and i calls for 4 tea bags 1 cup sugar and 3

quarts water. I have only been making it a short time. I have had 2

successes and the last was too sour to drink. The first 2 batches they

fermented at room temp which in winter was probably around 70. The next

I bought a heat pad and used because I thought my house was too cold.

The onl other thing I did with the sour one was to brew the tea for 5

min in a little water then add bags to the water I was using to reduce

the caffine. I would love to have Kombucha that taste like champagne. Do

you think I am not using enough tea and too much sugar. Thanks for any

advice.

Sent: 1/15/2011 10:31:32 AM

To: original_kombucha

Subject: Re: Have never had kombucha before

I have tried green and black tea, and I prefer the green tea. It also

has

more antioxidants. I use 15-20 tea bags for a 2 gallon brew and 1.5 cups

sugar and let it ferment for 10 days. It has just the right about of

fizz

and a nice snappy taste, not too sweet! Reminds me of champagne. Good

luck!

[Guest guest]

FWIW, I don't use as much tea as does, and mine always turns out fine. 

For a gallon, I usually use 6 tea bags (generally 3 black and 3 green, at the

moment, but I've done all black and all green and other blends) and for sugar...

well, I use my one cup dry measuring cup and pour sugar into it twice, but I

don't fill and level it.  It's probably about 3/4 full each time?  So somewhere

between 1 1/2 and 2 cups, probably.  Works fine for me.   Kombucha is pretty

flexible stuff, from what I've seen so far.

Pippa