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Maggie
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| Posted: May 16 2011 at 3:36pm | IP Logged
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Does anyone have experience making homemade kombucha?
I just finished my first batch last night. It sat for 8 days...and a second mushroom never formed.
It still tasted a bit like tea, which my dh gently pointed out that it is NOT supposed to taste like tea.
Though, I have to admit...I did not follow the directions and added a lot more tea than the recipe indicated. I really made a real iced tea (not weaker or stronger), and then added the sugar and mushroom to this...
But like I said, the second mushroom never formed.
Did I kill the first mushroom?
Hmmmmm....
A science experiment, indeed.
Though, I was laughing with my dh that he won't be bragging about his wife's extracurricular activities at work anytime soon.  We can just hear it..."Your wife does what with mushrooms?"
But in all seriousness, I am a true novice and need some advice. 
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JodieLyn
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| Posted: May 16 2011 at 4:03pm | IP Logged
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I have no clue what you're talking about
But I do have lots of experience not following a recipe exactly (or hardly at all)..
And I would say to FOLLOW THE RECIPE EXACTLY at least once if winging it didn't work. 
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Maggie
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| Posted: May 17 2011 at 5:58pm | IP Logged
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Yes. Followed recipe in second batch. :)
Kombucha is a fermented tea that is super high in probiotics, fwiw.
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Donna Marie
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| Posted: May 17 2011 at 6:14pm | IP Logged
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Was the tea water too hot when you added it to the shroom?
Here is a printable recipe from the place I got my culture from:
Kombucha
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Lisbet
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| Posted: May 18 2011 at 12:11pm | IP Logged
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Maybe the first scoby was bad?
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Chris V
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| Posted: May 18 2011 at 6:23pm | IP Logged
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I drink kombucha, but have never brewed it myself ... since I'm the only one who drinks it, it's just easier to buy it . But, I came across a recipe (looks super easy) that I thought I'd share, just in case you're curious and want to compare recipes and process for brewing.
Traditional Beverage: Kombucha
Hope that helps! 
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Mrs. B
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| Posted: May 20 2011 at 6:02pm | IP Logged
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Probably the scoby is not as active as it could be. Some times when they are stored for a long time without being fed they can take a while to become active. It's like it takes awhile for the culture to wake up. So you could wait and see. Is it fermenting at all? If not -then I would start over with a new scoby. What you can do is buy a jar of kombuchu, add it to a new batch of cooled, sweetened tea and let it sit until a new mushroom forms. Then use it as directed. When I did this it only took two weeks to form a scoby. That scoby was perfectly fine. Good luck!
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Maggie
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| Posted: May 20 2011 at 7:57pm | IP Logged
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The tea water was not hot at all. I think it was about 72-74 degrees on the digital thermometer.
The scoby was from a friend...so...I guess something could have happened.
However, I just started a new batch. In this one, I used all organic tea (the first was very high quality, but not organic--do you think that makes a difference?). It seems something is going on...it looks like another mushroom is forming...but it has only been 5 days.
Looks a bit more promising.
The last batch was definitely fermented...but not enough, imo.
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Maggie
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| Posted: May 20 2011 at 7:58pm | IP Logged
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Mrs. B wrote:
| Probably the scoby is not as active as it could be. Some times when they are stored for a long time without being fed they can take a while to become active. It's like it takes awhile for the culture to wake up. So you could wait and see. Is it fermenting at all? If not -then I would start over with a new scoby. What you can do is buy a jar of kombuchu, add it to a new batch of cooled, sweetened tea and let it sit until a new mushroom forms. Then use it as directed. When I did this it only took two weeks to form a scoby. That scoby was perfectly fine. Good luck! |
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That is how a scoby is made? Seriously? It's that easy??
Huh! Who knew!?!?!? 
If this next batch doesn't turn out, I will try that!
Thank you everyone for your advice!!
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Mrs. B
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| Posted: May 20 2011 at 8:58pm | IP Logged
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Yes seriously! Fermenting is not rocket science. As you gain more experience, you will find that you can really play with those directions and you will still get lovely kombucha.
And yes, it really is that easy to make a scoby! A scoby is a symbiotic colony of yeast and bacteria clinging together by a jell structure. These little colonies peal off of each other after each batch is made. The top colonies are always the best and most active. I forgot to add, that you should include at least a cup of ripe kombuchu in the tea when you start a new batch.
Organic, or regular or green or a combination is your preference. I don't think it matters much, personally.
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Vanna
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| Posted: May 26 2011 at 10:26am | IP Logged
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I really need to brew my own. I have a very expensive GT's Raw Kombucha habit...at $4 a 12 oz bottle...I can't treat myself very often.
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Maggie
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| Posted: May 26 2011 at 11:27am | IP Logged
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Ok...just finished my second batch, and there is a thin, turquoise/white film (mold?) at the top.
Is this bad? Anyone know? Or normal considering the fermenting process?
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Mrs. B
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| Posted: May 27 2011 at 5:27pm | IP Logged
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Mold will be fuzzy and patchy. Try picking this up and if it gelatinous it's just part of the scoby.
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Topic: Homemade Kombucha?
