Guest guest Posted April 19, 2012 Report Share Posted April 19, 2012 welcome to the group diana! i also needed two attempts to get with the program... diversity is a good thing. some bacteria and yeast can be found in every kombucha culture, while a larger number is variable. there are even scobys with 'optimally' designed set of microbial components on offer. a culture reacts to its environment, so some strains could be present today and gone tomorrow, replaced by local, wild newcomers. when i keep all my scobys together in a hotel they cross-contaminate each other with whatever they picked up. > > Hi everyone! > > I'm so excited about Kombucha~ I made it years ago, but at one point left it too long, and thought it was 'ruined' and composted it. I wish I knew then about storing them to take a break! > > So recently I read about it on one of the many forums I frequent, and was able to find one from a friend. I started it in my 1 gallon pitcher, then as I read more, switched it to a continuous flow system from a 2.5g mason jar with spigot I got at Cost Plus for $14. (I put a link in the container file for it) > > But before I found it from a friend, I had bought a small one from ebay. It was tiny, but very healthy! So it's in the gallon pitcher brewing as well. > > Then I had such cravings, I bought a raw GT bottle of brew, and left the baby scoby and some tea, and added a mug full of brewed tea and sugar to see if that will start another! > > Is there a difference in taste/effect from different cultures? Luckily I compost and vermicompost, since I'm sure to have lots of extras at the rate I'm going! > > Happy to be here, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2012 Report Share Posted April 20, 2012 Hi Donna, welcome to the group! You're gonna love the continuous brew. I've got a couple going now and down to one batch jar every week or so. The KT from the CB is already better, and i believe it will only improve over time. Regarding different cultures, there are some differences, but the taste/effect is probably influenced much more by your fermenting and bottling processes, materials, and environment. I've read that cultures will adapt to the environment they are in and will incorporate the local yeasts. I've seen claims that a certain culture is particularly great and has some magic fu-fu the others don't, but it was always from someone trying to sell me a culture or two. I'd try it if someone gave me a culture or there were any substance around the claims, but till then the culture i started from a bottle of localbucha is just wonderful. Good to have you aboard - Woody Subject: I'm new To: original_kombucha Date: Thursday, April 19, 2012, 9:59 AM Â Hi everyone! I'm so excited about Kombucha~ I made it years ago, but at one point left it too long, and thought it was 'ruined' and composted it. I wish I knew then about storing them to take a break! So recently I read about it on one of the many forums I frequent, and was able to find one from a friend. I started it in my 1 gallon pitcher, then as I read more, switched it to a continuous flow system from a 2.5g mason jar with spigot I got at Cost Plus for $14. (I put a link in the container file for it) But before I found it from a friend, I had bought a small one from ebay. It was tiny, but very healthy! So it's in the gallon pitcher brewing as well. Then I had such cravings, I bought a raw GT bottle of brew, and left the baby scoby and some tea, and added a mug full of brewed tea and sugar to see if that will start another! Is there a difference in taste/effect from different cultures? Luckily I compost and vermicompost, since I'm sure to have lots of extras at the rate I'm going! Happy to be here, Quote Link to comment Share on other sites More sharing options...
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