Re: Help my kombucha tasts like vinegar!

[Guest guest]

Sounds like you need to adjust your mix

Can you say exactly what you use?

Tea - how much and type

Water - how much and type

Sugar - how much and type

Are you adding starter?

> I have 2 scobies going now and have been making the kombucha for about 2

months and I didn't realise that it shouldn't taste like vinegar until

someone told me how nice there's was to drink. What am I doing wrong? I have

never had any instructions just told to make green tea and add a bit of

sugar to it. should I add more sugar do you think. I am about to throw them

both away!

>

>

>

> ------------------------------------

>

>

[Guest guest]

Sounds like you need to adjust your mix

Can you say exactly what you use?

Tea - how much and type

Water - how much and type

Sugar - how much and type

Are you adding starter?

> I have 2 scobies going now and have been making the kombucha for about 2

months and I didn't realise that it shouldn't taste like vinegar until

someone told me how nice there's was to drink. What am I doing wrong? I have

never had any instructions just told to make green tea and add a bit of

sugar to it. should I add more sugar do you think. I am about to throw them

both away!

>

>

>

> ------------------------------------

>

>

[Guest guest]

Hi Sue and EveryOne,

Sounds like your KT is fermenting quite quickly. Mine has been doing so lately

too though usually it takes a week to be sweet/sour/fizzy lately it has been

ready in days. I think it is the warmer temperatures. I also took some of the

layers of SCOBY from the top as they also make it ferment faster...I did leave

several there though to keep in the fizz.

EveryOne is welcome to use our recipe for making KT. After quite a bit of

experimentation I settled on this recipe and it has been making excellent KT

ever since.

How To Make Kombucha Manual

Very detailed step by step instructions

http://users.bestweb.net/~om/kmi/manual.html

It is also available for Kindle or on your computer at:

Kombucha: How To Make Kombucha Manual

http://amazon.com/dp/B0044XV8FA

You are welcome to print the KMI Manual and share it for FREE as long as you

include our contact information. It is also available in Spanish online and has

been translated into Korean and many other languages.

Peace, Love and Harmony,

Bev

>

> I have 2 scobies going now and have been making the kombucha for about 2

months and I didn't realise that it shouldn't taste like vinegar until someone

told me how nice there's was to drink. What am I doing wrong? I have never had

any instructions just told to make green tea and add a bit of sugar to it.

should I add more sugar do you think. I am about to throw them both away!

>

[Guest guest]

Hi Sue and EveryOne,

Sounds like your KT is fermenting quite quickly. Mine has been doing so lately

too though usually it takes a week to be sweet/sour/fizzy lately it has been

ready in days. I think it is the warmer temperatures. I also took some of the

layers of SCOBY from the top as they also make it ferment faster...I did leave

several there though to keep in the fizz.

EveryOne is welcome to use our recipe for making KT. After quite a bit of

experimentation I settled on this recipe and it has been making excellent KT

ever since.

How To Make Kombucha Manual

Very detailed step by step instructions

http://users.bestweb.net/~om/kmi/manual.html

It is also available for Kindle or on your computer at:

Kombucha: How To Make Kombucha Manual

http://amazon.com/dp/B0044XV8FA

You are welcome to print the KMI Manual and share it for FREE as long as you

include our contact information. It is also available in Spanish online and has

been translated into Korean and many other languages.

Peace, Love and Harmony,

Bev

>

> I have 2 scobies going now and have been making the kombucha for about 2

months and I didn't realise that it shouldn't taste like vinegar until someone

told me how nice there's was to drink. What am I doing wrong? I have never had

any instructions just told to make green tea and add a bit of sugar to it.

should I add more sugar do you think. I am about to throw them both away!

>

[Guest guest]

What if you do continuous brewing? Should you just keep your scoby a

manageable size? I too thought that it was supposed to taste like vinegar.

>

>

> Hi Sue and EveryOne,

>

> Sounds like your KT is fermenting quite quickly. Mine has been doing so

> lately too though usually it takes a week to be sweet/sour/fizzy lately it

> has been ready in days. I think it is the warmer temperatures. I also took

> some of the layers of SCOBY from the top as they also make it ferment

> faster...I did leave several there though to keep in the fizz.

>

> EveryOne is welcome to use our recipe for making KT. After quite a bit of

> experimentation I settled on this recipe and it has been making excellent KT

> ever since.

>

> How To Make Kombucha Manual

> Very detailed step by step instructions

> http://users.bestweb.net/~om/kmi/manual.html

>

> It is also available for Kindle or on your computer at:

> Kombucha: How To Make Kombucha Manual

> http://amazon.com/dp/B0044XV8FA

>

> You are welcome to print the KMI Manual and share it for FREE as long as

> you include our contact information. It is also available in Spanish online

> and has been translated into Korean and many other languages.

>

> Peace, Love and Harmony,

> Bev

>

>

>

> >

> > I have 2 scobies going now and have been making the kombucha for about 2

> months and I didn't realise that it shouldn't taste like vinegar until

> someone told me how nice there's was to drink. What am I doing wrong? I have

> never had any instructions just told to make green tea and add a bit of

> sugar to it. should I add more sugar do you think. I am about to throw them

> both away!

> >

>

>

>

--

~Becki

Always try to be the best, but don't ever think you are the best.

[Guest guest]

What if you do continuous brewing? Should you just keep your scoby a

manageable size? I too thought that it was supposed to taste like vinegar.

>

>

> Hi Sue and EveryOne,

>

> Sounds like your KT is fermenting quite quickly. Mine has been doing so

> lately too though usually it takes a week to be sweet/sour/fizzy lately it

> has been ready in days. I think it is the warmer temperatures. I also took

> some of the layers of SCOBY from the top as they also make it ferment

> faster...I did leave several there though to keep in the fizz.

>

> EveryOne is welcome to use our recipe for making KT. After quite a bit of

> experimentation I settled on this recipe and it has been making excellent KT

> ever since.

>

> How To Make Kombucha Manual

> Very detailed step by step instructions

> http://users.bestweb.net/~om/kmi/manual.html

>

> It is also available for Kindle or on your computer at:

> Kombucha: How To Make Kombucha Manual

> http://amazon.com/dp/B0044XV8FA

>

> You are welcome to print the KMI Manual and share it for FREE as long as

> you include our contact information. It is also available in Spanish online

> and has been translated into Korean and many other languages.

>

> Peace, Love and Harmony,

> Bev

>

>

>

> >

> > I have 2 scobies going now and have been making the kombucha for about 2

> months and I didn't realise that it shouldn't taste like vinegar until

> someone told me how nice there's was to drink. What am I doing wrong? I have

> never had any instructions just told to make green tea and add a bit of

> sugar to it. should I add more sugar do you think. I am about to throw them

> both away!

> >

>

>

>

--

~Becki

Always try to be the best, but don't ever think you are the best.

[Guest guest]

What if you do continuous brewing? Should you just keep your scoby a

manageable size? I too thought that it was supposed to taste like vinegar.

>

>

> Hi Sue and EveryOne,

>

> Sounds like your KT is fermenting quite quickly. Mine has been doing so

> lately too though usually it takes a week to be sweet/sour/fizzy lately it

> has been ready in days. I think it is the warmer temperatures. I also took

> some of the layers of SCOBY from the top as they also make it ferment

> faster...I did leave several there though to keep in the fizz.

>

> EveryOne is welcome to use our recipe for making KT. After quite a bit of

> experimentation I settled on this recipe and it has been making excellent KT

> ever since.

>

> How To Make Kombucha Manual

> Very detailed step by step instructions

> http://users.bestweb.net/~om/kmi/manual.html

>

> It is also available for Kindle or on your computer at:

> Kombucha: How To Make Kombucha Manual

> http://amazon.com/dp/B0044XV8FA

>

> You are welcome to print the KMI Manual and share it for FREE as long as

> you include our contact information. It is also available in Spanish online

> and has been translated into Korean and many other languages.

>

> Peace, Love and Harmony,

> Bev

>

>

>

> >

> > I have 2 scobies going now and have been making the kombucha for about 2

> months and I didn't realise that it shouldn't taste like vinegar until

> someone told me how nice there's was to drink. What am I doing wrong? I have

> never had any instructions just told to make green tea and add a bit of

> sugar to it. should I add more sugar do you think. I am about to throw them

> both away!

> >

>

>

>

--

~Becki

Always try to be the best, but don't ever think you are the best.

[Guest guest]

THANK YOU, BEV.

Exactly what I was looking for.

Your step by step is very helpful.

One question; During the brewing process does the jar need to be kept in a dark

place, or is light (shaded) better for the process?

          -published in the NY Times on December 16, 2008,

Brzezinski said: " To put it bluntly:

in earlier times, it was easier to control one

million people than to physically kill one million people;

today, it is infinitely easier to kill one million people

than to control one million people. "

Subject: Re: Help my kombucha tasts like vinegar!

To: original_kombucha

Date: Tuesday, June 7, 2011, 11:54 AM

 

Hi Sue and EveryOne,

Sounds like your KT is fermenting quite quickly. Mine has been doing so lately

too though usually it takes a week to be sweet/sour/fizzy lately it has been

ready in days. I think it is the warmer temperatures. I also took some of the

layers of SCOBY from the top as they also make it ferment faster...I did leave

several there though to keep in the fizz.

EveryOne is welcome to use our recipe for making KT. After quite a bit of

experimentation I settled on this recipe and it has been making excellent KT

ever since.

How To Make Kombucha Manual

Very detailed step by step instructions

http://users.bestweb.net/~om/kmi/manual.html

It is also available for Kindle or on your computer at:

Kombucha: How To Make Kombucha Manual

http://amazon.com/dp/B0044XV8FA

You are welcome to print the KMI Manual and share it for FREE as long as you

include our contact information. It is also available in Spanish online and has

been translated into Korean and many other languages.

Peace, Love and Harmony,

Bev

>

> I have 2 scobies going now and have been making the kombucha for about 2

months and I didn't realise that it shouldn't taste like vinegar until someone

told me how nice there's was to drink. What am I doing wrong? I have never had

any instructions just told to make green tea and add a bit of sugar to it.

should I add more sugar do you think. I am about to throw them both away!

>

[Guest guest]

THANK YOU, BEV.

Exactly what I was looking for.

Your step by step is very helpful.

One question; During the brewing process does the jar need to be kept in a dark

place, or is light (shaded) better for the process?

          -published in the NY Times on December 16, 2008,

Brzezinski said: " To put it bluntly:

in earlier times, it was easier to control one

million people than to physically kill one million people;

today, it is infinitely easier to kill one million people

than to control one million people. "

Subject: Re: Help my kombucha tasts like vinegar!

To: original_kombucha

Date: Tuesday, June 7, 2011, 11:54 AM

 

Hi Sue and EveryOne,

Sounds like your KT is fermenting quite quickly. Mine has been doing so lately

too though usually it takes a week to be sweet/sour/fizzy lately it has been

ready in days. I think it is the warmer temperatures. I also took some of the

layers of SCOBY from the top as they also make it ferment faster...I did leave

several there though to keep in the fizz.

EveryOne is welcome to use our recipe for making KT. After quite a bit of

experimentation I settled on this recipe and it has been making excellent KT

ever since.

How To Make Kombucha Manual

Very detailed step by step instructions

http://users.bestweb.net/~om/kmi/manual.html

It is also available for Kindle or on your computer at:

Kombucha: How To Make Kombucha Manual

http://amazon.com/dp/B0044XV8FA

You are welcome to print the KMI Manual and share it for FREE as long as you

include our contact information. It is also available in Spanish online and has

been translated into Korean and many other languages.

Peace, Love and Harmony,

Bev

>

> I have 2 scobies going now and have been making the kombucha for about 2

months and I didn't realise that it shouldn't taste like vinegar until someone

told me how nice there's was to drink. What am I doing wrong? I have never had

any instructions just told to make green tea and add a bit of sugar to it.

should I add more sugar do you think. I am about to throw them both away!

>

[Guest guest]

THANK YOU, BEV.

Exactly what I was looking for.

Your step by step is very helpful.

One question; During the brewing process does the jar need to be kept in a dark

place, or is light (shaded) better for the process?

          -published in the NY Times on December 16, 2008,

Brzezinski said: " To put it bluntly:

in earlier times, it was easier to control one

million people than to physically kill one million people;

today, it is infinitely easier to kill one million people

than to control one million people. "

Subject: Re: Help my kombucha tasts like vinegar!

To: original_kombucha

Date: Tuesday, June 7, 2011, 11:54 AM

 

Hi Sue and EveryOne,

Sounds like your KT is fermenting quite quickly. Mine has been doing so lately

too though usually it takes a week to be sweet/sour/fizzy lately it has been

ready in days. I think it is the warmer temperatures. I also took some of the

layers of SCOBY from the top as they also make it ferment faster...I did leave

several there though to keep in the fizz.

EveryOne is welcome to use our recipe for making KT. After quite a bit of

experimentation I settled on this recipe and it has been making excellent KT

ever since.

How To Make Kombucha Manual

Very detailed step by step instructions

http://users.bestweb.net/~om/kmi/manual.html

It is also available for Kindle or on your computer at:

Kombucha: How To Make Kombucha Manual

http://amazon.com/dp/B0044XV8FA

You are welcome to print the KMI Manual and share it for FREE as long as you

include our contact information. It is also available in Spanish online and has

been translated into Korean and many other languages.

Peace, Love and Harmony,

Bev

>

> I have 2 scobies going now and have been making the kombucha for about 2

months and I didn't realise that it shouldn't taste like vinegar until someone

told me how nice there's was to drink. What am I doing wrong? I have never had

any instructions just told to make green tea and add a bit of sugar to it.

should I add more sugar do you think. I am about to throw them both away!

>

[Guest guest]

In message you wrote:

> One question; During the brewing process does the jar need to be kept in a

> dark place, or is light (shaded) better for the process?

Either is o.k., . Only direct sunlight is best avoided because of

the bactericidal effect of the sun's ultraviolet rays.

All best,

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

In a consecrated life there are no accidents.

[Guest guest]

In message you wrote:

> One question; During the brewing process does the jar need to be kept in a

> dark place, or is light (shaded) better for the process?

Either is o.k., . Only direct sunlight is best avoided because of

the bactericidal effect of the sun's ultraviolet rays.

All best,

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

In a consecrated life there are no accidents.

[Guest guest]

In message you wrote:

> One question; During the brewing process does the jar need to be kept in a

> dark place, or is light (shaded) better for the process?

Either is o.k., . Only direct sunlight is best avoided because of

the bactericidal effect of the sun's ultraviolet rays.

All best,

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

In a consecrated life there are no accidents.

[Guest guest]

Mine used to taste like vinegar too. I was steeping my green tea for

too long. When I cut the steeping down to 3 minutes the taste is much

better.

Good luck!

Holly

[Guest guest]

thanks, I forget where I saw it, sorry

>

>

>

>

> Great quote, Becki.

>

[Guest guest]

thanks, I forget where I saw it, sorry

>

>

>

>

> Great quote, Becki.

>

[Guest guest]

I made his for local people just starting out, I hope it helps.....

KOMBUCHA for DUMMIES

You will need:

A large glass container to ferment your tea in.

I use a 2 gallon container with a loose fitting lid and a large opening, this

makes it a little easier to remove the mushroom. This is enough for 2 people

drinking approximately 12-16 oz. per day each for about 8 days. You may decide

to drink more or less each day.

A large stainless steel or glass pan to brew the tea and sugar mix in before

fermenting. (1 gallon ?)

Black, Oolong or Green tea. (I use a little less than 1/2 cup of loose tea for 2

gallons of Kombucha).

Sugar. (1.5 cups of white or raw sugar or 2 cups of brown sugar (per gallon)

A Kombucha mushroom and/or 1 to 2 cups of un-flavored (raw) Kombucha tea.

Directions:

Start with 1/2 of the water to be used. Put the clean or filtered water in a pan

and bring to a slight boil. Turn off the heat and add the tea. Let the tea steep

for 5 to 10 minutes or until the tea has a good rich color. Add the sugar and

stir until dissolved. Add the second half of the water. this will cool off the

mixture. When/ if the mixture is at room temperature (72 to 84 degrees F.) Place

it in the glass container and gently slide in the mushroom (or add the Kombucha

tea). Cover with clean cloth, or loose fitting lid. Try to keep the temperature

somewhere between 68 and 84 degrees. Higher temperatures will produce a quicker

batch. At 84 degrees it should only take about 6 days. At 68 it will probably

take 10 to 12 days. Flavor is a personal preference, but a Ph of 3 is optimal

for best health benefits.

Filter into suitable glass containers and keep refrigerated. Kombucha makes

it's own carbonation. Be careful not to leave tightly sealed containers

unattended for too long, (more than a couple of weeks) especially if

unrefrigerated. Open the lids once in a while to let out any excess pressure.

DO's:

Keep everything clean , Keep everything warm but not hot, Experiment with more

or less brewing time to suit your taste, Experiment with sugar amounts and

types, Check the progress (a new mushroom should be growing well by day 5).

Drink a small " test " amount after each batch (1 or 2 oz. to be sure it isn't

somehow a bad batch),

DONT's:

Don't freeze the mushroom, Don't boil the mushroom, Don't use artificial

sweeteners or maple syrup or honey, Don't use teas that contain natural oils

(citrus, bergamot, etc.), Don't worry about discolorations (if it smells

vinegary -like apple cider, you're probably OK). However a " moldy " batch should

be thrown out. You will learn over time what good Kombucha " mushroom " looks

like, Don't drink more than a couple ounces the first time, (a few people are

allergic).

When you are satisfied that the tea has fermented well enough, it's time to

bottle it up. I use a very small " food-grade " tubing to siphon the Kombuch out

of the container and into quart juice jars. The smaller diameter tubing slows

the flow and therefore keeps more of the " bubbles " in the batch, (less

disturbance). I filter the Kombucha as I bottle it with a thin " tight-weave "

cloth immersed in the container of tea and wrapped around the end of the tubing.

Here are some web sites that I got info from when I was starting out and some

great sources for teas........

http://www.happyherbalist.com/KOMBUCHA_recipes.htm

http://www.welltellme.com/discuss/index.php/topic,832.0.html

http://kombuchaamerica.com

http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=218

http://www.enjoyingtea.com

http://www.republicoftea.com

[Guest guest]

I made his for local people just starting out, I hope it helps.....

KOMBUCHA for DUMMIES

You will need:

A large glass container to ferment your tea in.

I use a 2 gallon container with a loose fitting lid and a large opening, this

makes it a little easier to remove the mushroom. This is enough for 2 people

drinking approximately 12-16 oz. per day each for about 8 days. You may decide

to drink more or less each day.

A large stainless steel or glass pan to brew the tea and sugar mix in before

fermenting. (1 gallon ?)

Black, Oolong or Green tea. (I use a little less than 1/2 cup of loose tea for 2

gallons of Kombucha).

Sugar. (1.5 cups of white or raw sugar or 2 cups of brown sugar (per gallon)

A Kombucha mushroom and/or 1 to 2 cups of un-flavored (raw) Kombucha tea.

Directions:

Start with 1/2 of the water to be used. Put the clean or filtered water in a pan

and bring to a slight boil. Turn off the heat and add the tea. Let the tea steep

for 5 to 10 minutes or until the tea has a good rich color. Add the sugar and

stir until dissolved. Add the second half of the water. this will cool off the

mixture. When/ if the mixture is at room temperature (72 to 84 degrees F.) Place

it in the glass container and gently slide in the mushroom (or add the Kombucha

tea). Cover with clean cloth, or loose fitting lid. Try to keep the temperature

somewhere between 68 and 84 degrees. Higher temperatures will produce a quicker

batch. At 84 degrees it should only take about 6 days. At 68 it will probably

take 10 to 12 days. Flavor is a personal preference, but a Ph of 3 is optimal

for best health benefits.

Filter into suitable glass containers and keep refrigerated. Kombucha makes

it's own carbonation. Be careful not to leave tightly sealed containers

unattended for too long, (more than a couple of weeks) especially if

unrefrigerated. Open the lids once in a while to let out any excess pressure.

DO's:

Keep everything clean , Keep everything warm but not hot, Experiment with more

or less brewing time to suit your taste, Experiment with sugar amounts and

types, Check the progress (a new mushroom should be growing well by day 5).

Drink a small " test " amount after each batch (1 or 2 oz. to be sure it isn't

somehow a bad batch),

DONT's:

Don't freeze the mushroom, Don't boil the mushroom, Don't use artificial

sweeteners or maple syrup or honey, Don't use teas that contain natural oils

(citrus, bergamot, etc.), Don't worry about discolorations (if it smells

vinegary -like apple cider, you're probably OK). However a " moldy " batch should

be thrown out. You will learn over time what good Kombucha " mushroom " looks

like, Don't drink more than a couple ounces the first time, (a few people are

allergic).

When you are satisfied that the tea has fermented well enough, it's time to

bottle it up. I use a very small " food-grade " tubing to siphon the Kombuch out

of the container and into quart juice jars. The smaller diameter tubing slows

the flow and therefore keeps more of the " bubbles " in the batch, (less

disturbance). I filter the Kombucha as I bottle it with a thin " tight-weave "

cloth immersed in the container of tea and wrapped around the end of the tubing.

Here are some web sites that I got info from when I was starting out and some

great sources for teas........

http://www.happyherbalist.com/KOMBUCHA_recipes.htm

http://www.welltellme.com/discuss/index.php/topic,832.0.html

http://kombuchaamerica.com

http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=218

http://www.enjoyingtea.com

http://www.republicoftea.com