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View Full Version : I just started my first batch of Kombucha.



Squatchy
04-05-2015, 09:42 PM
Has anyone here tried using nutrients like we use making mead? Any thoughts to use or not to use?

Medsen Fey
04-06-2015, 05:48 AM
They simply aren't necessary for kombucha. I don't know if adding them might cause the yeast to produce more alcohol and throw it out if balance. Let us know how it works if you try it.

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bluestone
04-06-2015, 12:30 PM
Has anyone here tried using nutrients like we use making mead? Any thoughts to use or not to use?

I was experimenting with kombucha a couple of years ago.
If I remember correct I think I came to the conclusion that you should just use refined sugar and black tea and nothing else if you want to maintain that mushroom healty.
I think I tried different dried herbs like rosehip, hibiscus... and fermentables like honey, dark sugars, malt extract. Even though I wanted things like honey and malt extract to work it didn't in the long run and it started to produce an disgusting unhealthy partially deformed mushroom- scooby...

Just let it ferment with refined sugar and black tea and mix it with other herbs, sugars, alcohol, flavourings etc before drinking if you want that .

Medsen Fey
04-06-2015, 01:30 PM
I use honey in most of my Kombucha and haven't run into problems. I have used green tea, chai tea, rooibos tea, dandelion tea, and many variations of hibiscus tea (my favorites). They all work. The SCOBY and the plastic jugs I use look disgusting, but they work well.

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Squatchy
04-06-2015, 10:00 PM
Thanks for your input guys. I just started my first batch a few days ago. I might mess around some once I get a little better along. I bought a water crock and plan to make a continuous batch. I'm not sure how to do it. Would I want to take out some from the crock and then add adjuncts to it to make it drinkable? And then just replace what I took out with tea/sugar/honey?

Medsen Fey
04-06-2015, 11:24 PM
A continuous batch may be difficult. Leave it sit for too long and it gets too sour to drink. I make it 1 gallon at a time, sweeten the tea to drinkable and pour it in. After 1 week it is ready to bottle, and after a week in the bottle it is carbonated like a soda and it goes into the fridge. While you can set up a continuous process you'll have to take and replenish fairly frequently - I'd guess at least every 3-7 days. I'll be interested to see how it works for you.

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