Re: Question about Kombucha and ginger beer

[Guest guest]

Hi , from everything i've heard lemon is probably not a good thing for

brewing kombucha. The oils in the peel may float on the surface and reduce the

oxygen that's available. It's better to use lemon and ginger as flavors when you

are bottling.

There is another scoby that is perfect for what you want, it's called Ginger

Beer Plant. There's a guy in England who you can get some from, and there's a

yahoo list specifically for GBP.

- Woody

Subject: Question about Kombucha and ginger beer

To: original_kombucha

Date: Sunday, April 1, 2012, 9:43 PM

 

I've been brewing Kombucha for some time now and while traveling, I drank

lemonaid that was lightly fermented and also ginger-aid that was fermented. I

was wondering if I could put lemon, maybe even a lemon tea, and ginger in a jar

with a scoby to see if I can brew a ginger beer like kombucha. Would it kill

my SCOBY? I love the refreshing taste of the lemon and ginger drinks, and they

have probiotics like kombucha, I just don't know how to make them.

I'd love some advice.

[Guest guest]

Hi , from everything i've heard lemon is probably not a good thing for

brewing kombucha. The oils in the peel may float on the surface and reduce the

oxygen that's available. It's better to use lemon and ginger as flavors when you

are bottling.

There is another scoby that is perfect for what you want, it's called Ginger

Beer Plant. There's a guy in England who you can get some from, and there's a

yahoo list specifically for GBP.

- Woody

Subject: Question about Kombucha and ginger beer

To: original_kombucha

Date: Sunday, April 1, 2012, 9:43 PM

 

I've been brewing Kombucha for some time now and while traveling, I drank

lemonaid that was lightly fermented and also ginger-aid that was fermented. I

was wondering if I could put lemon, maybe even a lemon tea, and ginger in a jar

with a scoby to see if I can brew a ginger beer like kombucha. Would it kill

my SCOBY? I love the refreshing taste of the lemon and ginger drinks, and they

have probiotics like kombucha, I just don't know how to make them.

I'd love some advice.

[Guest guest]

In message <jlb3pc+3nn7eGroups> you wrote:

> ... I was wondering if I could put lemon, maybe even a lemon tea, and

> ginger in a jar with a scoby to see if I can brew a ginger beer like

> kombucha. Would it kill my SCOBY?

, Probably would not kill it, but most likely impair.

I agree with Woody, that it's best to leave the Kombucha culture pure

(although this term is very elasticated!;-)

> I love the refreshing taste of the lemon and ginger drinks, and they have

> probiotics like kombucha, I just don't know how to make them.

Actually the best way to combine Kombucha with flavours is at the bottling/

second fermentation stage: You can add mashed ginger or any fruits you like

to the top of brew in the bottle. Ginger works very well and you can add

lemon to it as well (mix of unwaxed lemon skin mixed with lemon juice - lime

is good as well). Try not to add more than a tea spoonful to start with,

because the flavour might be too strong. Experiment until you arrive at your

favourite personal taste. From my experience (I am the chucking type;-) it

is wise to go easy here.

If you contemplate making ginger beer/ale, I have a recipe I can send you.

It also tells you how to make your own live ginger bug. It's fun and it

works. Just request via my personal email and I will mail it to you.

All best kombuchaly,

Margret:-) UK

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

--

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

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/Meditations/Focus/focus.html

" Do not be afraid; I am the first and the last, and the living One;

and I was dead, and behold I am alive forevermore.... " (Jesus)

[Guest guest]

Woody, thanks.

I love that drink and I love kombucha and both are alcohol free! Yeah!

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[Guest guest]

You can grow your own Ginger Beer " scoby " . I brew my own Ginger Beer for over a

year. It's very easy. I'll post the steps when I get home this evening. There is

a web site also for natural fermented drinks with recipes for fermented cola and

more. These are good for you however and do are not very sweet and do not use

sugar except for the fermentation process.

Thank you,

Gresham

sgoats.com

> I've been brewing Kombucha for some time now and while traveling, I drank

lemonaid that was lightly fermented and also ginger-aid that was fermented. I

was wondering if I could put lemon, maybe even a lemon tea, and ginger in a jar

with a scoby to see if I can brew a ginger beer like kombucha. Would it kill my

SCOBY? I love the refreshing taste of the lemon and ginger drinks, and they have

probiotics like kombucha, I just don't know how to make them.

>

> I'd love some advice.

>

>

>

>

>

> TODAY(Beta) • Powered by Yahoo!

> Supermarket products you should avoid

> Beware one food that is turned into a processed snack full of high-fructose

corn syrup.

> Privacy Policy

[Guest guest]

,

I am eagerly waiting for you to tell how to grow and brew your own Ginder Beer!

Sounds yummy!

Warmly,

Jane Humes

http://www.raw-food-diet-magazine.com

Re: Question about Kombucha and ginger beer

You can grow your own Ginger Beer " scoby " . I brew my own Ginger Beer for over

a year. It's very easy. I'll post the steps when I get home this evening. There

is a web site also for natural fermented drinks with recipes for fermented cola

and more. These are good for you however and do are not very sweet and do not

use sugar except for the fermentation process.

Thank you,

Gresham

sgoats.com

> I've been brewing Kombucha for some time now and while traveling, I drank

lemonaid that was lightly fermented and also ginger-aid that was fermented. I

was wondering if I could put lemon, maybe even a lemon tea, and ginger in a jar

with a scoby to see if I can brew a ginger beer like kombucha. Would it kill my

SCOBY? I love the refreshing taste of the lemon and ginger drinks, and they have

probiotics like kombucha, I just don't know how to make them.

>

> I'd love some advice.

>

>

>

>

>

> TODAY(Beta) • Powered by Yahoo!

> Supermarket products you should avoid

> Beware one food that is turned into a processed snack full of high-fructose

corn syrup.

> Privacy Policy

[Guest guest]

I too await, patiently. (;p> 

" If people are good only because they fear punishment, and hope for reward, then

we are a sorry lot indeed. " - Albert Einstein

>________________________________

>

>To: original_kombucha

>Sent: Monday, April 2, 2012 2:28 PM

>Subject: Re: Question about Kombucha and ginger beer

>

>

> 

>,

>

>I am eagerly waiting for you to tell how to grow and brew your own Ginder Beer!

Sounds yummy!

>

>Warmly,

> Jane Humes

>http://www.raw-food-diet-magazine.com

>

> Re: Question about Kombucha and ginger beer

>

>You can grow your own Ginger Beer " scoby " . I brew my own Ginger Beer for over a

year. It's very easy. I'll post the steps when I get home this evening. There is

a web site also for natural fermented drinks with recipes for fermented cola and

more. These are good for you however and do are not very sweet and do not use

sugar except for the fermentation process.

>

>Thank you,

> Gresham

>sgoats.com

>

>

>

>> I've been brewing Kombucha for some time now and while traveling, I drank

lemonaid that was lightly fermented and also ginger-aid that was fermented. I

was wondering if I could put lemon, maybe even a lemon tea, and ginger in a jar

with a scoby to see if I can brew a ginger beer like kombucha. Would it kill my

SCOBY? I love the refreshing taste of the lemon and ginger drinks, and they have

probiotics like kombucha, I just don't know how to make them.

>>

>> I'd love some advice.

>>

>>

>>

>>

>>

>> TODAY(Beta) • Powered by Yahoo!

>> Supermarket products you should avoid

>> Beware one food that is turned into a processed snack full of high-fructose

corn syrup.

>> Privacy Policy

>

>

[Guest guest]

,

I think you may have given us that link someday in the past. Although, I would

be happy to see it again. If, you can find it for me, I for one would appreciate

it , greatly. I dont like canned sodas and do so much like Ginger soda, beer and

Ale. And Root Beers, like Birch and sarsparillas.

Please, please , please

M

>

> > I've been brewing Kombucha for some time now and while traveling, I drank

lemonaid that was lightly fermented and also ginger-aid that was fermented. I

was wondering if I could put lemon, maybe even a lemon tea, and ginger in a jar

with a scoby to see if I can brew a ginger beer like kombucha. Would it kill my

SCOBY? I love the refreshing taste of the lemon and ginger drinks, and they have

probiotics like kombucha, I just don't know how to make them.

> >

> > I'd love some advice.

> >

> >

> >

> >

> >

> > TODAY(Beta) • Powered by Yahoo!

> > Supermarket products you should avoid

> > Beware one food that is turned into a processed snack full of high-fructose

corn syrup.

> > Privacy Policy

>

>

[Guest guest]

Walk around any neighborhood in N.America and you'll likely find a Sassafras

tree.

A nice hunk of root (the size of a ginger root) will work nice for about 5 gals.

of root beer.

" If people are good only because they fear punishment, and hope for reward, then

we are a sorry lot indeed. " - Albert Einstein

[Guest guest]

Hi !!I ferment a lot of things...The fermented lemon aide you had

was most likely from a lactic acid ferment-recipe here-

http://www.foodrenegade.com/fresh-natural-healthy-lemonade/

<http://www.foodrenegade.com/fresh-natural-healthy-lemonade/> Ginger aid

or ginger beer is a separate culture as well. Recipe here-

http://www.happyherbalist.com/1-gingerbeer%20recipe%202.pdf

<http://www.happyherbalist.com/1-gingerbeer%20recipe%202.pdf> and his

site as well as others sell the culture.There is quite a bit of info on

this site- http://www.happyherbalist.com/

<http://www.happyherbalist.com/> about ginger beer, lactic ferments,

kefir ferments, and kombucha. He seems to have put quite a bit of time

into making info available to the rest of us and for free (no, I don't

know him)!Here is a Weston Price link for some other fermented bevs

http://www.westonaprice.org/childrens-health/bodacious-beverages

<http://www.westonaprice.org/childrens-health/bodacious-beverages> The

Weston Price site is a great link to info on good stuff

http://www.westonaprice.org/

<http://www.westonaprice.org/childrens-health/bodacious-beverages> I am

sure that if you kept your " special " or " trial " ferments separated out

(meaning you just kept at least one " true " kombucha strain), you could

play around as much as you want and try out making lemon, ginger

flavored ferments starting from a kombucha starter using the same

methods. I believe the main rule is that you can't make a continued

healthy true kombucha ferment long term with anything but black, green,

white,puerh,oolong (ie-traditional true tea coming from Camellia

sinensis), sugars and pure water. So just make sure that you always have

at least one strong traditional starter pot that you have not messed

with that has a few good " mothers " . You can take your traditionally

brewed and fermented kombucha and turn them into wonderful brews that

are flavored for a one time ferment, but that after that one time the

culture will be altered and probably not a kombucha culture and would

make the brew prone to mold and other problems.You would also want to

keep a close eye on any altered brews as added ingredients can set you

up for molds etc. as they change the environment.Also, these " critters "

prefer similar food(sugars) and temps, so logic says if you are

fermenting different cultures and want them to stay distinct you should

not have them sharing the same air space as they are airborne. As for

how separate they need to be, that is beyond me. You can most

definitely take your finished kombucha and flavor it anyway you like!

Ginger is one of my faves but beware as it does add increased fizz, so

if you cap anything airtight, be warned! I did try lemon and was not

impressed and I am an absolute lemon fanatic!! My favorites for adding

after the kombucha fermenting are fresh squeezed orange, and tangerine

juices, fresh blueberry juice (blended berries squeezed through a

new/clean paint strainer bag from the hardware store), fresh

pressed/grated ginger, and unfiltered apple cider (not the alcoholic

kind, just the stuff in the juice isle) I love the apple cider or

blueberry with the ginger especially in the winter in kombucha brewed

from puerh tea. Summer fave is green/oolong then flavored with the apple

or orange.!Brew happy! Stay curious! Brew Furiously!!

>

> I've been brewing Kombucha for some time now and while traveling, I

drank lemonaid that was lightly fermented and also ginger-aid that was

fermented. I was wondering if I could put lemon, maybe even a lemon

tea, and ginger in a jar with a scoby to see if I can brew a ginger beer

like kombucha. Would it kill my SCOBY? I love the refreshing taste

of the lemon and ginger drinks, and they have probiotics like kombucha,

I just don't know how to make them.

>

> I'd love some advice.

>

>

[Guest guest]

I get a great KT with ginger and lime juice. Good taste and more than enough

fizzies.

For each gallon decanted KT (without scoby):

Just before bottling, I shred about 1/4 lb ginger root in a blender, peel and

all. (scrub wash first)

Put ginger in a mesh nut straining bag or similar. Place in decanted KT for

about 30 minutes. Slosh up and down several times. Squeeze out ginger into KT.

Add about 1/8 to 1/4 cup lime juice.

You can vary all to taste. Young ginger root is juicier and better. Some might

want to add a sweetener.

Tastes like strong ginger ale.

Do not add to KT with scoby.

>

[Guest guest]

This is about what I am think about for a recipe for Ginger root plant.

How to make your own Ginger Beer Plant

This is actually quite straight forward, and as you will see there is no brewers

yeast added to the recipe, the fermentation happens naturally within the jar

once the ginger root and sugar are left together for a week or so and the

'Saccharomyces florentinus' yeast is naturally produced

Method

Dice a tablespoon of fresh ginger root into small cubes and place this into a

sterilised jam jar three quarters full of dechlorinated or mineral water.

Add two teaspoons of white sugar.

Cover the top of the jar with some muslin to allow air flow but protect from

debris or insects falling into the jar.

Leave the jar in an exposed place at room temperature, e.g. a kitchen shelf.

Every day for about a week add two teaspoons of sugar and two teaspoons of fresh

diced ginger root.

If after one week the mixture is frothy with a pleasant odour it is ready to

use. If it is mouldy discard it and start at the beginning again.

If any one else has some input, or other directions I would be happy to learn

from them. This does sound rather simple, and I am doing it as I type.

" Fear is a mindkiller " From the novel " Dune "

Now, lets all drive the speed limit or lower, dont fear the cameras.

Blessing, and Happy Easter Everyone.

M

>

> Walk around any neighborhood in N.America and you'll likely find a Sassafras

tree.

> A nice hunk of root (the size of a ginger root) will work nice for about 5

gals. of root beer.

>

>

> " If people are good only because they fear punishment, and hope for reward,

then we are a sorry lot indeed. " - Albert Einstein

>

[Guest guest]

This is the link to a free siteon Ginger beer plant etc.,

http://mydeamedia-mydeamedia.blogspot.com/2012/02/how-to-grow-your-own-ginger-be\

er-plant.html

> >

> > Walk around any neighborhood in N.America and you'll likely find a Sassafras

tree.

> > A nice hunk of root (the size of a ginger root) will work nice for about 5

gals. of root beer.

> >

> >

> > " If people are good only because they fear punishment, and hope for reward,

then we are a sorry lot indeed. " - Albert Einstein

> >

>

[Guest guest]

Yes, , that's how I made my ginger bug successfully. The only

difference was that I used brown molasses sugar. I don't see why both

white and brown sugar shouldn't work! I suppose, it depends ultimately

which flavour you prefer.

After the Bug 'appears' one can make the actual ginger beer thus:

For 1 gallon (4 litres)

3 inches (or more) of fresh ginger-root

2 cups of sugar (440g)

2 lemons

water

Boil 2 litres of water.

Add about 2 inches of unpealed grated ginger root (more or less to

taste) and 1½ cups of sugar 340g)

Simmer for 5 minutes, remove from heat and steep until cool.

When cooled, strain out the ginger, add the juice of 2 lemons and the

strained ginger bug (I usually reserve a tablespoon-or-so to " feed "

the next bug batch).

Add enough water to make one gallon (4 litres).

Bottle in sealable bottles and leave in warm place.

After two weeks, put in cold storage. Served chilled..

Open your bottles with great care; this can be remarkably effervescent!

Happy Gingerbeering! :-)

Margret (who ought to do some more soon!) ;-)

-------------------------------------------------------------------------

In message <jlsgqa+3i7ceGroups> you wrote:

> This is about what I am think about for a recipe for Ginger root plant.

>

> How to make your own Ginger Beer Plant

> This is actually quite straight forward, and as you will see there is no

brewers yeast added to the recipe, the fermentation happens naturally within the

jar once the ginger root and sugar are left together for a week or so and the

'Saccharomyces florentinus' yeast is naturally produced

> Method

> Dice a tablespoon of fresh ginger root into small cubes and place this into a

sterilised jam jar three quarters full of dechlorinated or mineral water.

>

> Add two teaspoons of white sugar.

>

> Cover the top of the jar with some muslin to allow air flow but protect from

debris or insects falling into the jar.

> Leave the jar in an exposed place at room temperature, e.g. a kitchen shelf.

> Every day for about a week add two teaspoons of sugar and two teaspoons of

fresh diced ginger root.

> If after one week the mixture is frothy with a pleasant odour it is ready to

use. If it is mouldy discard it and start at the beginning again.

>

> If any one else has some input, or other directions I would be happy to learn

from them. This does sound rather simple, and I am doing it as I type.

>

> " Fear is a mindkiller " From the novel " Dune "

> Now, lets all drive the speed limit or lower, dont fear the cameras.

>

> Blessing, and Happy Easter Everyone.

>

> M

>

>

> >

> > Walk around any neighborhood in N.America and you'll likely find a Sassafras

tree.

> > A nice hunk of root (the size of a ginger root) will work nice for about 5

gals. of root beer.

> >

> >

> > " If people are good only because they fear punishment, and hope for reward,

then we are a sorry lot indeed. " - Albert Einstein

> >

>

>

>

>

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

>

>

[Guest guest]

I dont know if Brown molassas sugar would translate to in the USA, but thanks

for the tip. We have light brown sugar and dark brown sugar here, or are we

talking about a totally differant creature?

Im game to try either way!

M

> > >

> > > Walk around any neighborhood in N.America and you'll likely find a

Sassafras tree.

> > > A nice hunk of root (the size of a ginger root) will work nice for about 5

gals. of root beer.

> > >

> > >

> > > " If people are good only because they fear punishment, and hope for

reward, then we are a sorry lot indeed. " - Albert Einstein

> > >

> >

> >

> >

> >

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

> >

> >

[Guest guest]

I dont know if Brown molassas sugar would translate to in the USA, but thanks

for the tip. We have light brown sugar and dark brown sugar here, or are we

talking about a totally differant creature?

Im game to try either way!

M

> > >

> > > Walk around any neighborhood in N.America and you'll likely find a

Sassafras tree.

> > > A nice hunk of root (the size of a ginger root) will work nice for about 5

gals. of root beer.

> > >

> > >

> > > " If people are good only because they fear punishment, and hope for

reward, then we are a sorry lot indeed. " - Albert Einstein

> > >

> >

> >

> >

> >

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

> >

> >

[Guest guest]

Here's some good youtube vids on the subject. The first link is for making a

lacto-fermented culture. This culture is then combined with any of a number of

types of syrups, including for root beer, to make a variety of fermented sodas.

The second link is for making a root beer cultured soda.

http://www.youtube.com/watch?v=PLxREXXHF68 & feature=relmfu

http://www.youtube.com/watch?v=HCjNmuRE6DQ & feature=relmfu

- Woody

Subject: Re: Question about Kombucha and ginger beer

To: original_kombucha

Date: Sunday, April 8, 2012, 12:10 PM

 

This is about what I am think about for a recipe for Ginger root plant.

How to make your own Ginger Beer Plant

This is actually quite straight forward, and as you will see there is no brewers

yeast added to the recipe, the fermentation happens naturally within the jar

once the ginger root and sugar are left together for a week or so and the

'Saccharomyces florentinus' yeast is naturally produced

Method

Dice a tablespoon of fresh ginger root into small cubes and place this into a

sterilised jam jar three quarters full of dechlorinated or mineral water.

Add two teaspoons of white sugar.

Cover the top of the jar with some muslin to allow air flow but protect from

debris or insects falling into the jar.

Leave the jar in an exposed place at room temperature, e.g. a kitchen shelf.

Every day for about a week add two teaspoons of sugar and two teaspoons of fresh

diced ginger root.

If after one week the mixture is frothy with a pleasant odour it is ready to

use. If it is mouldy discard it and start at the beginning again.

If any one else has some input, or other directions I would be happy to learn

from them. This does sound rather simple, and I am doing it as I type.

" Fear is a mindkiller " From the novel " Dune "

Now, lets all drive the speed limit or lower, dont fear the cameras.

Blessing, and Happy Easter Everyone.

M

>

> Walk around any neighborhood in N.America and you'll likely find a Sassafras

tree.

> A nice hunk of root (the size of a ginger root) will work nice for about 5

gals. of root beer.

>

>

> " If people are good only because they fear punishment, and hope for reward,

then we are a sorry lot indeed. " - Albert Einstein

>

__._,___

[Guest guest]

>

> I dont know if Brown molassas sugar would translate to in the USA, but thanks

for the tip. We have light brown sugar and dark brown sugar here, or are we

talking about a totally differant creature?

> Im game to try either way!

>

> M

>

>> >

> >

> I have read that what we call light/dark brown sugar in the USA is exactly

that - Molasses added back to refined white sugar. The brownish raw sugar is

the unrefined sugar, before the molasses is removed. Or so I have read...

in Texas

[Guest guest]

>

> I dont know if Brown molassas sugar would translate to in the USA, but thanks

for the tip. We have light brown sugar and dark brown sugar here, or are we

talking about a totally differant creature?

> Im game to try either way!

>

> M

>

>> >

> >

> I have read that what we call light/dark brown sugar in the USA is exactly

that - Molasses added back to refined white sugar. The brownish raw sugar is

the unrefined sugar, before the molasses is removed. Or so I have read...

in Texas