03-14-2020, 11:35 PM | #1 |
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Kombucha Thread
Started hanging out with a health nut girl, and tried her kombucha and it just tasted horrible.
Are they all horrible? Any specific ones you guys love and I should try out? I don't want to call it quits after one sip of one sort but I also don't know where to start. |
03-15-2020, 05:16 AM | #2 | |
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03-15-2020, 07:03 AM | #3 |
i'm just saying
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arent we all do or did that?
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03-15-2020, 07:47 AM | #4 |
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03-15-2020, 08:08 AM | #5 | |
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Think of it as a strain of yeast. I tried it for awhile 20 years ago...making my own. Drunk it for months....and yes they are all awful unless it's mixed with something else which is against purists belief. I think there are much better things out there for "gut health". But this has been around as a holistic treatment forever and a lot of people swear by it.
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03-15-2020, 08:36 AM | #6 |
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I’ve made kombucha in the past, however it bothers my relatively sensitive stomach so I stopped. I make kraut and kimchi now. It’s really tasty and good for the gut.
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03-15-2020, 09:16 AM | #7 | |
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hey, us milennials call it being open minded
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good kimchi can be so good!! |
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03-15-2020, 09:19 AM | #8 |
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[QUOTE=Turkish Pickle;25927975]hey, us milennials call it being open minded
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03-18-2020, 04:54 PM | #9 |
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It's completely replaced beer for me personally. I do love the occasional grapefruit radler though.
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04-16-2020, 11:21 AM | #13 | |
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04-16-2020, 11:27 AM | #14 |
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Here are two of my recipes if wanting to get started.
3oz oolong gensing 6 gal purified water. 1.5gal used for nute Steep temp ~195 degrees Steep time 20min 6 cups Costco organic cane sugar 1 1/4 cup White vinegar All equipment sanitized with StarSan no rinse Nute pH: 3.2 , 5.6 before vinegar Stove temp set to 4, backed down to 3.5 at 200 degrees Mix:. 4.5gal at 48deg + 1.5gal at 180deg Mixed pH 3.8, temp 76.5deg Immediate insertion of fresh Scoby Secondary Fermentation 1/25/18 pH 3.9 1/28/18 pH 3.3. Bubbly Started with ~ 5gal of Kombucha Saved the bottom cone as starter 1/8th cup sugar 1 cup ground fresh ginger (peel and all) Batch 4 (favorite flavor) 41/8 oz Chinese black leeches 7 cups sugar Cold steep tea bag in vessel after main 20min steep while mixing sugar pH 4.0 2/13 pH 3.9, Brix 7.2, SG 1.028 3/11/18 Bottled (bubbly in tank) pH 3.1, Brix 5.3, FG 1.021, ABV 0.91% Note that last batch Brix of 5.0 and bubblyness in tank had subsided. Added 1/8tsp of tumeric to some 16oz bottles *Needs less turmeric as the powdered taste comes through. Turmeric seems to provide a flavor like pickles. Nute gets things going in a smaller pot. Steep tea, add sugar, then add to rest of your water. Just make sure cool enough before adding scoby |
04-16-2020, 12:08 PM | #15 | ||||
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![]() I don't home brew - but yes moderation is key with kombucha or beer |
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04-17-2020, 10:39 AM | #16 |
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04-17-2020, 11:39 AM | #17 |
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04-17-2020, 11:43 AM | #18 | |
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Beer has other qualities than carbonation ![]()
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04-17-2020, 11:45 AM | #19 | |
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04-17-2020, 07:51 PM | #20 | ||
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Certain kombuchas taste close enough to beer for me to be satisfied. |
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04-25-2020, 11:32 PM | #21 | |
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Not too bad if you keep it to less than 1 a day. |
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09-08-2021, 03:02 AM | #22 | |
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No, it should not be nasty. At least not the ones that I've tried. Really really good. Forgot the brand though.
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