Anyone make Kombucha?
Bumblebeez SC Zone 7
2 years ago
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plllog
2 years agoRelated Discussions
kombucha newbie
Comments (17)I have not tried water kefir but will take not of the site mentioned. I don't find Kombucha that difficult. (forgetting the odd first try)....like anything unfamiliar it has a learning curve. I don't have any extra 'mothers' or scoby as they are called because i give them away when i have extra. Right now mine are fridged, in suspended hold, like a sourdough starter. i'lll be making more when back home this week. We don't like sweet beverages so kombucha suits us. I let it go to a bit on the vinegary side, then add fresh ginger and let it set a bit of fiz, then fridge. I don't start another right away or we would be out of room. I make it once a month, enjoy it, start another. Sometimes two months go by. Sooo not good to over consume anything all day. Coffee, tea, booze, lol. We just have a shot glass amount most mornings, not a growler. I may have a tall glass or two on a weekend. My first scoby was from KombuchaBrooklyn. I visited their operation in the old Pfizer bldg in Brooklyn. Nice folk. Give lots of samples and brew in kegs and distribute in many bars around NYC. They were helpful getting me going....See MoreKombucha, SCOBY, and compost
Comments (17)Harriett. I should have typed out instructions to give to you when I dropped off your baby SCOBY. lol But here is my method: 1. Boil 4 cups of non-fluoridated water 2. Add two organic tea bags (the larger ones. I use Paul Newman's) and let steep for 7 minutes or so. 3. Remove tea bags and stir in one cup of organic sugar. No sugar substitutes. 4. Cool to room temperature (Don't add the SCOBY to warm or hot tea. Sometimes I'll make the sweet tea before bed, cover, and finish the process in the morning) 5. Add 6 cups of non fluoridated water 6. Add SCOBY and starter Kombucha. (I added a cup of starter with your SCOBY) 7. Ferment for a week or two. 8. Pour into individual bottles for a second ferment. Here's where you can add flavorings: fruit, crystallized ginger, juice. 9. Store individual bottles for 3 to 5 days. 10. Strain the bottles and pour strained liquid into clean bottles. 11. Store in refrigerator to stop ferment There's a lot of different ways. This is just how I do mine. Tons of blogs and videos, etc. that you can look at. :)...See MoreKombucha Squash seeds?
Comments (14)I was disappointed with Candy Roaster for several reasons but the most important is the flavor is not as good as the Kabocha varieties. I used to grow Johnny's Confection but they replaced it with a newer variety. Flavor good but I lost last year's seedlings to striped cucumber beetles. Candy Roaster seemed oblivious to beetles and promptly put out vines that kept growing and growing. Every so many feet they put down roots. We've never had vines so rampant. Last night's squash was roasted with seasonings so flavor was decent but it doesn't have the dry, sweet flesh of the kabocha varieties. AND the skin was so hard I had my husband help cut up 1/3 of the large squash and it isn't even the largest. They look to be keeping well and possibly last summer's rain affected the flavor. I don't grow butternut because I think the flesh is too watery and the flavor too bland. We used to grow buttercup which has much better flavor but when I discovered kabocha we don't bother with buttercup any more....See MoreDoes anyone know of a company that makes cushions for concrete benches
Comments (1)I’m planning to order mine through (Cushionsource.com) I can’t tell about the quality yet....See MoreBumblebeez SC Zone 7
2 years agosleevendog (5a NY 6aNYC NL CA)
2 years agoBumblebeez SC Zone 7 thanked sleevendog (5a NY 6aNYC NL CA)Bumblebeez SC Zone 7
2 years agosleevendog (5a NY 6aNYC NL CA)
2 years agoBumblebeez SC Zone 7 thanked sleevendog (5a NY 6aNYC NL CA)Jasdip
2 years agolast modified: 2 years ago
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