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Author Topic: Do you Kombucha?  (Read 3158 times)

Offline vandeman17

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Re: Do you Kombucha?
« Reply #15 on: November 20, 2017, 09:52:41 AM »
Naw I am single no wife here.

another voucher  :chuckle:
" I have hunted almost every day of my life, the rest have been wasted"

Offline ctwiggs1

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Re: Do you Kombucha?
« Reply #16 on: November 22, 2017, 03:33:18 PM »
We make it all the time.  It's a natural probiotic!.... and no I don't own any yoga pants. 

I don't buy the store bought stuff - TONS of sugar. 

Curtis

Offline KFhunter

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Re: Do you Kombucha?
« Reply #17 on: November 22, 2017, 04:58:23 PM »
I couldn't find raw unflavored kombucha, but I found some green stuff with gunk in the bottom I assume is the SCOBY. 

I'm going to brew a gallon of tea, pour in the bottle of kombucha and throw in 1/2 cup turbanado sugar.  I'll keep it warm with a fish tank heater I bought for skull maceration (never been used  :chuckle: )

The fish tank heater should speed up the process and keep it at the optimum temp.



Offline deerhunter_98520

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Re: Do you Kombucha?
« Reply #18 on: November 22, 2017, 07:54:02 PM »
I can't stand the stuff but i distribute humm kombucha and we sell alot of it...so some people must like it alot  :chuckle:
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Offline jamesfromseattle

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Re: Do you Kombucha?
« Reply #19 on: November 23, 2017, 07:52:36 AM »
I couldn't find raw unflavored kombucha, but I found some green stuff with gunk in the bottom I assume is the SCOBY. 

I'm going to brew a gallon of tea, pour in the bottle of kombucha and throw in 1/2 cup turbanado sugar.  I'll keep it warm with a fish tank heater I bought for skull maceration (never been used  :chuckle: )

The fish tank heater should speed up the process and keep it at the optimum temp.

Throw a splash of fresh kombucha in it too. I think the yeast are suspended in that too.

Offline MikeCass

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Re: Do you Kombucha?
« Reply #20 on: November 24, 2017, 06:33:20 AM »
I couldn't find raw unflavored kombucha, but I found some green stuff with gunk in the bottom I assume is the SCOBY. 

I'm going to brew a gallon of tea, pour in the bottle of kombucha and throw in 1/2 cup turbanado sugar.  I'll keep it warm with a fish tank heater I bought for skull maceration (never been used  :chuckle: )

The fish tank heater should speed up the process and keep it at the optimum temp.

Throw a splash of fresh kombucha in it too. I think the yeast are suspended in that too.

Hmm, this is one to add to our bucket list :)

Offline KFhunter

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Re: Do you Kombucha?
« Reply #21 on: December 14, 2017, 10:04:29 PM »
I couldn't find raw unflavored kombucha, but I found some green stuff with gunk in the bottom I assume is the SCOBY. 

I'm going to brew a gallon of tea, pour in the bottle of kombucha and throw in 1/2 cup turbanado sugar.  I'll keep it warm with a fish tank heater I bought for skull maceration (never been used  :chuckle: )

The fish tank heater should speed up the process and keep it at the optimum temp.


PSA!   Don't ever buy the green stuff,  NASTY   :puke:

Offline KFhunter

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Re: Do you Kombucha?
« Reply #22 on: December 14, 2017, 10:05:53 PM »
I gave up trying to culture it from a bottle of commercial stuff.   Ordered a SCOBY off Amazon for like 7 bucks.  It worked!

Picked up some mango juice, going to do a 2nd ferment because I like the bubbles  :chuckle:


So far so good, wife isn't sure it's safe  :chuckle:

Offline Southpole

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Re: Do you Kombucha?
« Reply #23 on: December 15, 2017, 07:17:09 AM »
I've been drinking the commercial stuff for a couple weeks straight now. The taste doesn't bother me at all, the green tea one has a bit of a beer after taste. I really need to make my own or I'm going to go broke buying it with 2 of us drinking a bottle a day each. I think it jazzes me up a bit when I drink it, but it's probably the sugar that's doing that  :chuckle:. I'll get to brewing some up and see if it still "jazzed" me up.
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Offline KFhunter

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Re: Do you Kombucha?
« Reply #24 on: January 11, 2018, 02:51:22 PM »
I'm getting pretty good at this  :tup:  I've went from a 1 gallon glass pickle jar to a 2 gallon jug of booch.


Just bottled up another batch.  Make sure you strain everything, my last batch had too many solids and gloppy stuff and I nearly ruined anyone else from ever drinking it again, ever. 
I also bottled it too soon so it's too sweet.

 I strained this batch really well through cheese cloth. 

Also I don't like using beer bottles, so I got some more normal bottles off amazon with a slightly wider mouth, and clear so you can see the color and know the flavoring used.  Beer bottles would be fine if you were properly setup to wash them but I didn't want to buy more stuff to sterilize and properly clean them.

So far I've mostly made mango, but this batch I have berry flavored and more mango. 


My wife still thinks it's going to kill someone  :chuckle:

Offline Southpole

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Re: Do you Kombucha?
« Reply #25 on: January 11, 2018, 03:41:12 PM »
Speaking about the gloppy stuff. I took a swig right out the bottle one day and when I removed the bottle from my mouth a big ol' slime blob went swinin' down from my bottom lip and slapped me in the chin, yummy!
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Offline KFhunter

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Re: Do you Kombucha?
« Reply #26 on: January 11, 2018, 04:02:42 PM »
That's the SCOBY, means you got some healthy booch  :chuckle:   :tup:   


Offline ctwiggs1

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Re: Do you Kombucha?
« Reply #27 on: January 11, 2018, 04:58:14 PM »
We have a fresh batch brewing as well.  Guess I'll have to settle for beer while I wait.

Offline Southpole

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Re: Do you Kombucha?
« Reply #28 on: January 11, 2018, 05:28:02 PM »
That's the SCOBY, means you got some healthy booch  :chuckle:   :tup:   


Yes the SCOBY, the SCOBY in the bottle is exactly what I was talking about  :chuckle:
$5 is a lot of money if you ain't got it

Offline KFhunter

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Re: Do you Kombucha?
« Reply #29 on: January 16, 2018, 05:45:02 PM »
I just tasted my last batch of booch, used Bolthouse farms berry boost for a flavoring and it turned out great.  I think I got the booch bang on this time  :tup:
Very much like the commercial stuff I've tried.  I have people requesting ginger next time so I'll give that a whirl.




1/3 cup of juice added to the bottom of a 16oz jar,  then topped off with Koombucha until nearly full then secured the cap tightly.  Secondary in jar ferment of about 3 days  @ 70-71 degrees produced a nice fizzy drink. 

 

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