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Kombucha - have I done it right?

Commented on September 03, 2013
Created August 29, 2013 at 9:53 PM

Hey,

So here's where I am at:

My scoby got delivered and I put it in the fridge for a few days as I had to go away. Then when I got back (3 days ago), I put some granulated sugar in a glass 2 ltr jar and some boiling water with some tea bags. When it was cold, I added my scoby and have let it sit ever since in my kitchen.

When do I taste some? Was it ok to put the scoby in the fridge? If it's ready, how much do I drink?

Thanks!

D9e4b265ef308c8cabf847559fd8be2e

(370)

on September 03, 2013
at 12:19 AM

I think you're probably OK. Just replace the lid w/ a paper towel and let it continue. You might have slowed it down, but it will survive.

767092ba80a4d3cf61e9a651aa9d95aa

(35)

on September 01, 2013
at 10:25 PM

I've messed up. I've covered the kombucha with an airtight lid. It's been like that for 6 days. Do I have to start over? Can I reuse the scoby?

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2 Answers

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on August 30, 2013
at 01:08 AM

I've never refrigerated my scoby, but I tasted after 7 days. I ended up letting it go for 14 days though. make sure you use a straw and then slurp under the huge mass that forms at the top or else you will get some scoby jelly in your straw. it tastes like bubbly hard cider to me.

you really should go by how it tastes. it's you who will be drinking it after all!! the less it ferments, the sweeter it will be.

0
D9e4b265ef308c8cabf847559fd8be2e

on August 29, 2013
at 11:48 PM

Hey, Three days in the fridge probably won't make much difference, but in general, scobys should be stored at room temp. They may go a bit dormant in prolonged cold (but they can still be revived.)

It sounds like you've done it correctly; it's really pretty simple. For your volume of water you should have used about a 1/2 cup of sugar and also added the brew the scoby was shipped in. The jar should not be sealed at this point; it needs oxygen. Cover it w/ a paper towel secured w/ a rubber band.

Now comes the hard part: leave it alone!!! lol Your first few batches may be slower to ferment. Expect at least a week to pass before you're ready to do anything further (it depends how warm your house is.) At some point you will start to see a thin gel forming on the surface of the tea. This is an embryonic "baby" scoby birthed from your original "mother". Let him grow a few days.

At this point you can taste it. It might still be a bit sweet but should have some tang. You can pour the tea into a jar and start a new batch w/ the baby and mother and 2 cups of the finished kombucha as a starter.

As for the finished Kombucha, it can now have a sealed lid. Leave at room temp and it will continue to ferment and become more tart and perhaps a little carbonated. You will probably also see strange things appearing in it (yeast bodies and such) Perfectly natural, strain before drinking. Refridge will basically stop it where it's at.

I drink about 16oz daily, more or less.(but I brew 5 gal. every 10 days or so).

Your scoby will keep growing in layers and eventually you can split it and start a 2nd brew, then a 3rd, a 4th....I started just like you 2 1/2 years ago. I now have so much scoby growing that I usually throw some away each batch. (Anybody in Milwaukee need scobys!!!)

Hope this info helps. Good luck.

767092ba80a4d3cf61e9a651aa9d95aa

(35)

on September 01, 2013
at 10:25 PM

I've messed up. I've covered the kombucha with an airtight lid. It's been like that for 6 days. Do I have to start over? Can I reuse the scoby?

D9e4b265ef308c8cabf847559fd8be2e

(370)

on September 03, 2013
at 12:19 AM

I think you're probably OK. Just replace the lid w/ a paper towel and let it continue. You might have slowed it down, but it will survive.

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