Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Can anyone think of a reason why I shouldn't make kombucha with some of the bilberry and elderberry jam we have lying around and are no longer eating as jam? It's organic, just berry juice and sugar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 >but is it really worth the $3+ per bottle? Depends if you want to make it yourself or not. The sight of the scoby is intolerable to some people. You can make 3 quarts for the price of 4 organic tea bags and 1 cup of sugar, and I'm pretty sure that is FAR less than $3. Kathy ---- <mattandgina@...> wrote: > Hi all, > > I am just curious as to the opinions of anyone on store-bought > Kombucha. I'm specifically referring to the G.T. Dave's brand that I > can get at my local grocery store. It says it's 100% organic & raw, > and " gently cultured for 30 days. " Isn't that a really long time? Or is > longer better? I drink it every now and then, it tastes great, but is > it really worth the $3+ per bottle? > > Thanks, > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 The bottle of G.T.'s says the alcohol content shoudn't exceed 0.5%, but could that change over time? Thanks for all the responses so far! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Based on what I have read, the answer is yes, the alcohol content can go up some, but again, OJ at the store can reach an alcohol content of 4% I have heard. Hence part of the reason it is so expensive is because it has to be kept chilled the entire time it is in transit so that the fermentation doesn't get out of control (and cause a truckload of bottles to explode). > > The bottle of G.T.'s says the alcohol content shoudn't exceed 0.5%, but could that change over time? > > Thanks for all the responses so far! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 I would like the recipe. My other longer post of about 2 pm pst today was apparently dropped by the server? Jera louisvillewapf <louisvillewapf@...> wrote: The alcohol content should not be too much of a concern as long as you control the temperature of the ferment, length of ferment, and how long you keep it in the bottles. From what we have read, even the strongest Kombucha doesn't pass up store bought OJ in the cardboard cartons in alcohol content unless you do something to make it go alcoholic. To flavor, you can go a few different routes... mango juice, but we usually just use sliced up pieces of the fruit, fresh or frozen, which we add into the bottles for the second round of ferment. I wil email the recipe and it will also explain how to flavor somewhat. You will just have to experiment to get the strength of flavor you desire. The scoby may gross you out... but you will get over it, especially when you think about how good the stuff tastes and how much money you are saving... you should also purchase a small strainer for when you pour it out of the bottles and into a glass to drink, since you will want to strain out any culture and chuncks of fruit since that stuff can get very slimy and not so enjoyable looking;) > > > > G.T.'s is okay... the longer culturing time is better in some > respects, > > and not in others... the traditional method involves what is known > > as " continuous brewing, " which produces a Kombucha that has a > superior > > and more balanced taste and nutritionally profile from what I have > > read. It is how we make ours, and it certainly tastes far better > than > > G.T.'s, and it is a lot less work (about half to 1/4 of the time it > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 I posted a article on Continuous Brewing Kombucha at http://tinyurl.com/3cdh3d And another article on Time and Temperature affects on kombucha fermenting at http://tinyurl.com/2nn87n Be glad to answer any of your questions. Kombucha is easy (an cheap) to do, once you get going. Peace Ed Kasper LAc. & family www.HappyHerbalist.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 , Could you just post the recipe for all to see and benefit from, or is it a secret? I'd love to see your continuous brewing technique and tips. SCOBYs aren't gross, they're just big gelatinous pancakes of love! Tom Quote Link to comment Share on other sites More sharing options...
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