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Post by Dramaphile on Aug 10, 2017 7:56:09 GMT -6
My coworker is giving me a kombucha scoby because hers had babies (?). I know someone on here makes the 'Booch, mapleme ? ovenrack ? Before I fall down a google hole, do you have a good resource for instructions/recipe?
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Post by pbandj714 on Aug 10, 2017 8:17:13 GMT -6
I feel like I'm attempting to read a foreign language here. #outoftouch
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Post by charlotte on Aug 10, 2017 8:31:14 GMT -6
I feel like I'm attempting to read a foreign language here. #outoftouch +1. Cannot decipher.
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milano
Emerald
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Post by milano on Aug 10, 2017 8:31:30 GMT -6
I feel like I'm attempting to read a foreign language here. #outoftouch Kombucha is a drink. That's all the information I can give you.
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mapleme
Amethyst
Posts: 6,071 Likes: 16,087
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Post by mapleme on Aug 10, 2017 8:37:58 GMT -6
My coworker is giving me a kombucha scoby because hers had babies (?). I know someone on here makes the 'Booch, mapleme ? ovenrack ? Before I fall down a google hole, do you have a good resource for instructions/recipe? It's been a while, but I used to make it all the time and it was great. I don't even remember what I used for instructions initially, but it was likely an amalgam. Here's the run down: The scoby feeds on caffeine and sugar (like oh so many of us) and thrives in an acidic environment (because it reduces the competing bacteria). Use bottled kombucha to start your first batch (unless your coworker is going to give you some liquid to get it going too). My method was this: - Brew the tea and sugar (I used maple syrup because yum and maple syrup is my lyfe) and let it cool to room temp (I let it cool overnight). Add it to your scoby+old kombucha (I remember the websites saying to use a cup of old kombucha, but really it depends on your batch size. Use enough to let your scoby swim). Cover the brewing container with cheesecloth (to let air in and keep out dust and stuff) then let it sit in a warm place for a while (a few days? I actually don't remember. You can taste as you go for the level of acidity that you want). - You can drink it at this point if you want, or you can do a secondary ferment to add carbonation (and a little bit of alcohol - 0.5%-2%). For a secondary ferment add about 5%-10% juice or other sweet stuff (maple syrup water or simple syrup or whatever) to a bottle and fill the rest with kombucha. I used swing top beer bottles, but you can also use old kombucha bottles. You just want them to be able to hold a little pressure. Keep them in a warm place for about a day (I did a cooler with a seedling mat to make a mini proofing box). Then refrigerate.
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mapleme
Amethyst
Posts: 6,071 Likes: 16,087
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Post by mapleme on Aug 10, 2017 8:40:09 GMT -6
I feel like I'm attempting to read a foreign language here. #outoftouch Kombucha is a drink. That's all the information I can give you. It's a fermented tea. If you like fermented stuff like sauerkraut and kimchi, then it usually tastes good. If you don't, then it can taste offensive.
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Post by pbandj714 on Aug 10, 2017 8:41:32 GMT -6
Kombucha is a drink. That's all the information I can give you. It's a fermented tea. If you like fermented stuff like sauerkraut and kimchi, then it usually tastes good. If you don't, then it can taste offensive. Gotcha. I'm going to go with a no on this one.
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milano
Emerald
Posts: 10,914 Likes: 36,993
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Post by milano on Aug 10, 2017 8:44:03 GMT -6
It's a fermented tea. If you like fermented stuff like sauerkraut and kimchi, then it usually tastes good. If you don't, then it can taste offensive. Gotcha. I'm going to go with a no on this one. I've tasted it and it's like a sparkling vinegar drink. Lol. It wasn't as gross as I thought it would be but I didn't love it.
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mapleme
Amethyst
Posts: 6,071 Likes: 16,087
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Post by mapleme on Aug 10, 2017 8:47:06 GMT -6
Gotcha. I'm going to go with a no on this one. I've tasted it and it's like a sparkling vinegar drink. Lol. It wasn't as gross as I thought it would be but I didn't love it. Flavor varies widely from brand to brand and flavor within a brand. If you want to like it, there are lots of options. I used to make my kombucha with Irish Breakfast tea because it gave it more depth.
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Post by Dramaphile on Aug 10, 2017 9:48:32 GMT -6
Thanks mapleme! I thought it might have been you that mentioned it. I'm excited to start up a batch tomorrow and see how it goes. i'm sure J will be predictably grossed out by it...
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milano
Emerald
Posts: 10,914 Likes: 36,993
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Post by milano on Aug 10, 2017 12:35:18 GMT -6
I'm laughing right now because my sister just texted me and asked me if my husband would be interested in brewing any kombucha because she has some extra Scobys, she knows he likes to do random things like that. What the heck are the odds? Also, is it like scoby mating season or something that people are finding themselves with extras?
I still don't even know what a Scoby is.
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mapleme
Amethyst
Posts: 6,071 Likes: 16,087
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Post by mapleme on Aug 10, 2017 12:44:26 GMT -6
I'm laughing right now because my sister just texted me and asked me if my husband would be interested in brewing any kombucha because she has some extra Scobys, she knows he likes to do random things like that. What the heck are the odds? Also, is it like scoby mating season or something that people are finding themselves with extras? I still don't even know what a Scoby is. Scoby = Symbiotic Community Of Bacteria and Yeast It's about as hippy as drink as you can get. Scobys create a new scoby with every batch of kombucha that you make. It's not unusual to find a tiny one in a store-bought kombucha bottle. And it's similar to a vinegar "mother" (hence the "babies"). New scobys just layer on, but eventually it gets unwieldy and you want to divide them. It's always a good idea to keep some backup scobys (in a Scoby hotel) in case yours dies, but when you get beyond that then you find yourself trying to offload them on other people. People have tried all kinds of things with extra scobys, like dehydrating them (they turn into a ultra-hard uncuttable leather), but the easiest is to give them away or compost them.
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milano
Emerald
Posts: 10,914 Likes: 36,993
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Post by milano on Aug 10, 2017 12:51:58 GMT -6
I'm laughing right now because my sister just texted me and asked me if my husband would be interested in brewing any kombucha because she has some extra Scobys, she knows he likes to do random things like that. What the heck are the odds? Also, is it like scoby mating season or something that people are finding themselves with extras? I still don't even know what a Scoby is. Scoby = Symbiotic Community Of Bacteria and Yeast It's about as hippy as drink as you can get. Scobys create a new scoby with every batch of kombucha that you make. It's not unusual to find a tiny one in a store-bought kombucha bottle. And it's similar to a vinegar "mother" (hence the "babies"). New scobys just layer on, but eventually it gets unwieldy and you want to divide them. It's always a good idea to keep some backup scobys (in a Scoby hotel) in case yours dies, but when you get beyond that then you find yourself trying to offload them on other people. People have tried all kinds of things with extra scobys, like dehydrating them (they turn into a ultra-hard uncuttable leather), but the easiest is to give them away or compost them. In my mind a scoby looked like a cute little round spiky burr or something, so I Google imaged it. Shouldn't have done that. I don't think I'll be drinking any.
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Post by charlotte on Aug 10, 2017 13:02:38 GMT -6
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Post by Dramaphile on Aug 11, 2017 11:22:05 GMT -6
Well that's kind of creepy looking
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Post by linewifekat on Aug 11, 2017 19:08:27 GMT -6
I have something like that growing in my vinegar cooking spray. I soak my orange peels in vinegar then cut the vinegar 1:1 with water and essential oils. Is that possible?
Eta cleaning not cooking spray. Stupid autocorrect.
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Post by Dramaphile on Aug 11, 2017 20:55:21 GMT -6
Vinegar has a similar (but slightly different) type of "mother", so I imagine if you left some for long enough it might produce a scoby? The Scoby is supposed to protect the tea while fermenting so it doesn't get invaded by bad bacteria and only grows the good stuff. Scoby stands for Symbiotic Colony of Bacteria and Yeast
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nikkipal
Sapphire
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Kombucha!
Aug 12, 2017 7:36:45 GMT -6
via mobile
Post by nikkipal on Aug 12, 2017 7:36:45 GMT -6
I think if J came home and found a scoby in our fridge he'd just sell the house. Also, this conversation had me imagining a pulp style horror film where a giant scoby runs around attacking hipsters.
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mapleme
Amethyst
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Post by mapleme on Aug 12, 2017 7:58:08 GMT -6
I think if J came home and found a scoby in our fridge he'd just sell the house. Also, this conversation had me imagining a pulp style horror film where a giant scoby runs around attacking hipsters.
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Post by Dramaphile on Aug 12, 2017 8:23:55 GMT -6
J wanted to know what it was and I wouldn't let him look at it lol. I just started my first batch last night, covered it with a cloth napkin so he can't see in.
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Post by Dramaphile on Aug 21, 2017 7:04:12 GMT -6
First ferment is done and it's tasty! I saved some to stick in the fridge unfizzed since I like how it tastes as is (almost apple cider-ish) and bottled some in flip top bottles to do a secondary ferment, one with ginger in it. I convinced J to taste it and he said it wasn't bad, although he's still scared of it.
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rugger
Amethyst
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Post by rugger on Aug 21, 2017 19:19:09 GMT -6
S and I love kombucha now. I like the ginger-ade and cranberry versions. They make my gut happy.
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