Guest guest Posted July 1, 2010 Report Share Posted July 1, 2010 if u have some tea just add cup of sugar white dissolved and add it may woirk for u    From: joyfulhelpmeetathome <myhusbandsruby@...> Subject: kombucho nutrition Received: Thursday, July 1, 2010, 8:56 PM  Is there a way to make a kombucho starter? Help! Please, Terry at home in PA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2010 Report Share Posted July 2, 2010 Buy a bottle of commercial komubucha, like G.T’s. Since it is a 16 oz bottle, I would pour the kombucha into a larger glass container and add 1/3 cup sugar. Let it ferment until you get a scoby, which should be in about 8-10 days, depending on how warm it is in the fermenting location. Kathy From: nutrition [mailto:nutrition ] On Behalf Of wayne batte Sent: Thursday, July 01, 2010 10:48 PM nutrition Subject: Re: kombucho if u have some tea just add cup of sugar white dissolved and add it may woirk for u =========== From: joyfulhelpmeetathome <myhusbandsruby@... <mailto:myhusbandsruby%40aol.com> > Is there a way to make a kombucho starter? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2010 Report Share Posted July 2, 2010 You can use a bottle of raw kombucha to grow a scoby, though that may be difficult with the fact that they have pulled bottled Kombucha off of the shelves right now. If you can get your hands on a bottle, there are a couple of ways to do it, according to what I've read about. One is to put the bottled kombucha in a jar or bowl, and cover it with cotton or a coffee filter, with an elastic to keep it in place. Let it sit until you have a nice thick scoby. You'll probably want to have a second bottle to use that as the starter liquid. Two is to put the bottled kombucha in a jar with a small batch of the sweet tea (see any Kombucha recipe), cover it as normal, and let it brew until you have a healthy scoby on top. The brewed tea will likely be strong, and will make excellent starter for your next batch, which you can use a full batch of sweet tea. Third is to put the bottled kombucha in a large jar with a full batch of sweet tea. It will take longer to brew than if you had a scoby, but it will brew. You'll end up with a skinny scoby. You won't end up with a thick scoby. You will end up with some good KT, though likely with no fizz. There are lots of free scoby's out there, though, and that would likely be more easy than trying to track down a bottle of kombucha right now. Check on places like Freecycle and Craigslist. There's also a Kombucha List, and there may be someone near you that you can meet up with to get one, or someone can mail you one if you cover the costs of transportation. Hope that helps! Velma > > Is there a way to make a kombucho starter? > > Help! > > Please, > Terry at home in PA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2010 Report Share Posted July 2, 2010 Also you can buy a bottle of kombucha from the store and add sugar. You can also add vinegar to sweet tea. You can find people who will give you one of theirs on Craigslist maybe. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2010 Report Share Posted July 2, 2010 You can buy a starter from ebay. Just look up " kombucha " You can email me off list if you have questions, we make our own and have for about 2 years. > > Is there a way to make a kombucho starter? > > Help! > > Please, > Terry at home in PA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2010 Report Share Posted July 3, 2010 Kombucha is simply fermented sugar and tea. It also is considered a " wild ferment " as its microbes are usually in the air all around us. Unfortunately so are numerous other microbes, many of which are pathogens and molds. All attracted to the water and sugar. Just having a " mushroom " or biofilm sitting on top of the liquid does not always mean its kombucha. There are about 50 microbes that will form a " mushroom " . For example Lactobacillus. Many of us are already familiar with this benefical probiotic. LAB are a species of beneficial bacteria that ferments vegetables,sauerkraut, pickles, etc. The Hetero group of LAB will convert sugar to lactic acid, acetic acid, carbonation and alcohol, and a nice tart beverage. However there will be no gluconic acid. Kombucha is acetic acid and gluconic acid. The gluconic acid is produced by a specific species of bacteria (acetobacteria). This species uniquely devours alcohol to form acetic and gluconic acid into a semi sweet semi sour non alcohol healthy beverage. So if you are just calling anything " kombucha " you end up with not only who knows what, but also a total recall - as what happened by Whole Foods and the U.S. Federal Alcohol and Tobacco Tax and Trade Bureau (TTB), and in general giving kombucha a bad name, and misleading to many people. please read my article and the TTB paper online http://www.happyherbalist.com/kombuchaandalcohol.aspx <http://www.happyherbalist.com/kombuchaandalcohol.aspx> So starting out with known microbes plants the correct seed to get started towards a safe and healthy ferment. Ed Kasper, the HappyHerbalist www.HappyHerbalist.com <http://www.HappyHerbalist.com> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2010 Report Share Posted July 3, 2010 Thanks Ed, although I ferment my own kombucha at home, I was curious about the frenzy. They also pulled water kefir as well, but then it was back on the shelf a few days later, so I was curious. Your article answered many questions. Sabina On Sat, Jul 3, 2010 at 9:20 AM, happyherbalist2001 <eddy@...>wrote: > > > > Kombucha is simply fermented sugar and tea. It also is considered a > " wild ferment " as its microbes are usually in the air all around us. > Unfortunately so are numerous other microbes, many of which are > pathogens and molds. All attracted to the water and sugar. Just having a > " mushroom " or biofilm sitting on top of the liquid does not always mean > its kombucha. There are about 50 microbes that will form a " mushroom " . > > For example Lactobacillus. Many of us are already familiar with this > benefical probiotic. LAB are a species of beneficial bacteria that > ferments vegetables,sauerkraut, pickles, etc. The Hetero group of LAB > will convert sugar to lactic acid, acetic acid, carbonation and alcohol, > and a nice tart beverage. However there will be no gluconic acid. > Kombucha is acetic acid and gluconic acid. The gluconic acid is produced > by a specific species of bacteria (acetobacteria). This species uniquely > devours alcohol to form acetic and gluconic acid into a semi sweet semi > sour non alcohol healthy beverage. > > So if you are just calling anything " kombucha " you end up with not only > who knows what, but also a total recall - as what happened by Whole > Foods and the U.S. Federal Alcohol and Tobacco Tax and Trade Bureau > (TTB), and in general giving kombucha a bad name, and misleading to many > people. > > please read my article and the TTB paper online > > http://www.happyherbalist.com/kombuchaandalcohol.aspx > <http://www.happyherbalist.com/kombuchaandalcohol.aspx> > > So starting out with known microbes plants the correct seed to get > started towards a safe and healthy ferment. > > Ed Kasper, the HappyHerbalist > > www.HappyHerbalist.com <http://www.HappyHerbalist.com> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2010 Report Share Posted July 4, 2010 With water kefir which is a LAB ferment they limit the sugar so the alcohol potential can be below the 0.5% threshold. Its easier because water kefir is not expected to be too sweet. But water kefir can be just as easily bumped up to 1-3 % alcohol. (beer is 3-4%) Ed www.HappyHerbalist.com > > > > > > > > > Kombucha is simply fermented sugar and tea. It also is considered a > > " wild ferment " as its microbes are usually in the air all around us. > > Unfortunately so are numerous other microbes, many of which are > > pathogens and molds. All attracted to the water and sugar. Just having a > > " mushroom " or biofilm sitting on top of the liquid does not always mean > > its kombucha. There are about 50 microbes that will form a " mushroom " . > > > > For example Lactobacillus. Many of us are already familiar with this > > benefical probiotic. LAB are a species of beneficial bacteria that > > ferments vegetables,sauerkraut, pickles, etc. The Hetero group of LAB > > will convert sugar to lactic acid, acetic acid, carbonation and alcohol, > > and a nice tart beverage. However there will be no gluconic acid. > > Kombucha is acetic acid and gluconic acid. The gluconic acid is produced > > by a specific species of bacteria (acetobacteria). This species uniquely > > devours alcohol to form acetic and gluconic acid into a semi sweet semi > > sour non alcohol healthy beverage. > > > > So if you are just calling anything " kombucha " you end up with not only > > who knows what, but also a total recall - as what happened by Whole > > Foods and the U.S. Federal Alcohol and Tobacco Tax and Trade Bureau > > (TTB), and in general giving kombucha a bad name, and misleading to many > > people. > > > > please read my article and the TTB paper online > > > > http://www.happyherbalist.com/kombuchaandalcohol.aspx > > <http://www.happyherbalist.com/kombuchaandalcohol.aspx> > > > > So starting out with known microbes plants the correct seed to get > > started towards a safe and healthy ferment. > > > > Ed Kasper, the HappyHerbalist > > > > www.HappyHerbalist.com <http://www.HappyHerbalist.com> > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.