Kombucha

Anyone else a fan? I've tried many, and thought about doing my own, but never taken the plunge.
I find them very refreshing and a nice change from just water, coffee, or tea. Not many calories for lots of flavor! I try to keep a couple of GT originals and another flavor or two around. I don't care a whole lot for real fruity flavors, but love ginger or cayenne versions.

Huh? What is it?

countrynaturals wrote:Huh? What is it?

Several links:

https://www.culturedfoodlife.com/the-trilogy/kombucha/what-is-kombucha/

http://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126

https://en.wikipedia.org/wiki/Kombucha

I don't really drink it for the 'possible benefits'. I just enjoy it

I need some scoby so I'm not a fan yet because I haven't made my own. But once I do then I will be a big fan! I don't like buying things like that from the store because I really don't know how they are made. A few of the girls at work are really into it though, and I know llama Mama makes her own.

Yes I do. Currently have 2 gallons brewing.  Huge ginger-vanilla fan here. Always busy trying new flavors. Many say it fixed their digestive problems.  I don't have digestive issues but I feel it's a better alternative to diet soda or caffeine drinks. 

I recommend another book besides the ones Rooster mentioned.  'The Big Book of Kombucha' by Crum and LaGory.  A smaller book but terrific also is, 'Kombucha' by Eric and Jessica Childs. There are a few kombucha groups on facebook.  That's very nice for quick feedback and new recipes.

I made mustard from kombucha that became too acidic to drink.  Not a big fan of mustard to begin with but this is better than say,  Gulden's,  which I always thought was pretty good.  Nah, now mine is the best, very fresh and alive tasting and spicy.  Weird for me to rave about mustard but I swear I'm never buying from the store again.

Thanks for the link. As soon as I read "tea" I stopped. I have kidney stones. Urologist said no more tea, ever, in any form, including herbal tea. 

That's unfortunate because I think it's delicious! I keep saying I'm going to bite the bullet and get some started, but it's just another thing 'to do'.

I have enjoyed the kombucha drinks sold at stores.  I have never made kombucha but I have made tepache.

It's a lightly fermented drink which involves little more than combining pineapple rind with Mexican brown sugar, called piloncillo, cinnamon and cloves, and letting it sit for two or three days, depending on the weather. Strain and add more water if you like less sweetness and enjoy with ice. 
Compost the pineapple rinds, cinnamon sticks and cloves afterwards.

Roseinarosecity wrote:I have enjoyed the kombucha drinks sold at stores.  I have never made kombucha but I have made tepache.

It's a lightly fermented drink which involves little more than combining pineapple rind with Mexican brown sugar, called piloncillo, cinnamon and cloves, and letting it sit for two or three days, depending on the weather. Strain and add more water if you like less sweetness and enjoy with ice. 
Compost the pineapple rinds, cinnamon sticks and cloves afterwards.

Yum! Rose, do you think it would work with any brown sugar? I happen to be cutting up a pineapple today.

Yum! Rose, do you think it would work with any brown sugar? I happen to be cutting up a pineapple today.

Yes, one piloncillo is almost one densely packed cup of brown sugar.

What's the nutritional value like?  Kombucha has sugar, but most is fermented out, which is nice as it ends up being relatively low on carbs, sugars, and calories.

Nutritional value of tepache?  That's a scientific question that I cannot answer.  The natural yeasts on the pineapple, as some fruits also have, is what starts the fermenting.

I am wary of kombucha.  I have several friends who are very into it, but it just tastes moldy to me.  Another couple friends have severe allergic type reactions to it.

RoOsTeR wrote:

Oh...that's a lot of sugar! I think I'll stick with my water kefir thanks.

Turan wrote:I am wary of kombucha.  I have several friends who are very into it, but it just tastes moldy to me.  Another couple friends have severe allergic type reactions to it.

I'm not an expert from only two years of brewing but -  if it tastes moldy then they have let it become too yeasty and it is likely out of balance between yeast and good bacteria.  Easily reduced by pulling out some yeast strands when they strain it.

Some people start out having allergic reactions to it.  It is recommended to begin by tasting an ounce or so at a time.  Slowly build up from there to see how one tolerates it.  Personally, I'm one of those cast iron stomach types. Didn't have any issues from day one.

llama momma wrote:Some people start out having allergic reactions to it.  It is recommended to begin by tasting an ounce or so at a time.  Slowly build up from there to see how one tolerates it.  Personally, I'm one of those cast iron stomach types. Didn't have any issues from day one.

Anecdotally from among my friends, the allergic reaction is not just a start out deal, it gets worse.  I spoke up in case anyone with allergies or an autoimmune disease (like diabetes) decided to go drink a nice bottle of it instead of pop, thinking it was an easy healthy substitute.  
I like kefir, but got tired of the pearls.

I would hope anyone with any type of disease, like diabetes,  would be responsible enough to read labels.
That said, when I compare a bottle label of kombucha to that of soda, I'd take the kombucha hands down any day of the week. Plus, I find it invigorating and yummy (perhaps a bit trendy).
I'm not making  any health claims on either. I'm just saying what I'd rather be drinking if I wasn't going for plain water or coffee. I don't drink soda...

GT kombucha
Serving Size 8 fl oz.
Servings Per Container 2
Amount Per Serving
Calories 30
Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 10mg 1%
Total Carbohydrate 7g (2%)
Sugar 2g
Protein 0g
Additional Nutrients(per bottle)
Folic Acid 25%
Vitamin B2 20%
Vitamin B6 20%
Vitamin B1 20%
Vitamin B3 20%
Vitamin B12 20%
Probiotic Content
Bacillus coagulans GBI-30 6086: 1 billion organisms
S. Boulardii: 1 billion organisms
Antioxidants and Organic Acids
EGCG 100mg
Glucuronic Acid 10mg
L(+) Lactic Acid 25mg
Acetic Acid 30 mg

Pepsi
Nutrition Facts
Serving Size 12 fl oz (355 mL)
Servings Per Container 1
Amount Per Serving
Calories 150
% Daily Value*
Total Fat 0g 0%
Sodium 30mg 1%
Total Carbohydrate 41g 14%
Sugars 41g
Protein 0g
Not a significant source of other nutrients.
*Percent Daily Values are based on a 2,000 calorie diet.
CARBONATED WATER, HIGH FRUCTOSE CORN SYRUP, CARAMEL COLOR, SUGAR, PHOSPHORIC ACID, CAFFEINE, CITRIC ACID, NATURAL FLAVOR
Last updated on April 27, 2017.

Just started mine today:

To prevent fruit flies from sneaking in, make sure the rubber band (s) is super tight.  Another option is the tight weave of a bandana, again with a tight fitting rubber band.

I was wondering about the fruit flies. Don't have any yet here at work where it's brewing, but will add a couple more rubber bands just to be sure.
Thanks.

 prevention is so much better than contamination and tossing out your scoby.

LOOK!  A new baby scoby is forming a seal across the top...just like it's supposed to!


This is so exciting!

Looks like the mother dove to the bottom for a rest.

Congratulations!  Those mother scobies have a mind of their own.  I don't know what determines their floating or bottom position but it's fun to watch.  Will you second ferment, if so, what flavor?

I think I'm going with peach for the 2nd ferment. I just picked up a bunch of VERY ripe organic peaches and need to use them or freeze them. I may make one bottle of ginger, not sure yet.

LM, how long after yours is started did you start testing the flavor? I can hardly wait but I'm not looking for sweet so I'm think 7 days?