Re: starting kombucha without a culture
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Char Covelesky
Feb 3, 2015, 5:04:24 PM2/3/15
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From: Char Covelesky
To: kefir-k...@googlegroups.com
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Date: Tue, 3 Feb 2015 11:20:43 -0800 (PST)
Subject: Re: starting kombucha without a culture
I have been really curious about this too, although now that I am responding I see this post is from 5+ years ago! Hey, it is an ongoing conversation if anyone is interested, right? LOL! Anyway, thanks jakegest for all your insights, I think it is all pretty much on target! I think am going to try a brew as if making vinegar (I have in the past and did create a mother) just using the appropriate ingredients for kombucha, including your suggestions, (especially the acidifier and grapes or raisins or equivalent), and possibly the inclusion of honey, which though it has some known antibacterial properties (slowing down fermentation) may also play into the uniqueness of komucha, considering it was a popular ancient sweetener. Whether I get a scoby. "mother" or not, (and therefore kombucha as it would be defined..) .the way I see it, depending on the taste of what I end up with, I can always add some apples or some other fruit to further ferment to improve the flavor, but in any case I will have a probiotic rich formulation to sweeten and second bottle and enjoy as a healthy exotic fizzy beverage of some sort! If it goes south it will announce itself before that time, but I don't really fear for my life... except in cases of canning and that area... so not really scared! Ugly mold and other furry stuff aside, not much can threaten a brew like this in my fairly extensive practice. Ha ha, having said that, my obit will omit the line about how I died! LOL!!!
To: kefir-k...@googlegroups.com
Cc:
Date: Tue, 3 Feb 2015 11:20:43 -0800 (PST)
Subject: Re: starting kombucha without a culture
I have been really curious about this too, although now that I am responding I see this post is from 5+ years ago! Hey, it is an ongoing conversation if anyone is interested, right? LOL! Anyway, thanks jakegest for all your insights, I think it is all pretty much on target! I think am going to try a brew as if making vinegar (I have in the past and did create a mother) just using the appropriate ingredients for kombucha, including your suggestions, (especially the acidifier and grapes or raisins or equivalent), and possibly the inclusion of honey, which though it has some known antibacterial properties (slowing down fermentation) may also play into the uniqueness of komucha, considering it was a popular ancient sweetener. Whether I get a scoby. "mother" or not, (and therefore kombucha as it would be defined..) .the way I see it, depending on the taste of what I end up with, I can always add some apples or some other fruit to further ferment to improve the flavor, but in any case I will have a probiotic rich formulation to sweeten and second bottle and enjoy as a healthy exotic fizzy beverage of some sort! If it goes south it will announce itself before that time, but I don't really fear for my life... except in cases of canning and that area... so not really scared! Ugly mold and other furry stuff aside, not much can threaten a brew like this in my fairly extensive practice. Ha ha, having said that, my obit will omit the line about how I died! LOL!!!
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