Other things to do with SCOBYs

Eat your SCOBY

Yes, you can eat your SCOBY (if you can get past the slimy texture). Some vegan people are using SCOBYs in lieu of fish (think sushi). Apparently, it has a texture similar to raw squid (no, thank you). You can feed your SCOBY to your dog…it’s pro-biotic for them, too!

Garden with your SCOBY

For a boost in acidity in your garden (for plants that prefer that type of soil), chop up your SCOBY and place the pieces around the base of your plants then cover with soil.

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How To Take A Break From Your Kombucha

If you ever need to take a break from brewing your kombucha, never fear…it’s way easier than making arrangements for your pets.

Short Breaks (4-6 weeks)

Since a brew cycle can take up to 4 weeks, taking a break from your kombucha for up to six weeks isn’t a big deal. When you know you are going to need a break, plan to tap your finished brew and then just follow the recipe for your next brew. After 4-6 weeks, you will either have a new batch that tastes great or a new batch that is really vinegary. If after your break, you are ready to brew again, you can either bottle your brew (if it tastes good) or use the vinegary brew in place of vinegar in recipes or toss the brew (saving some as starter for new batch).

Long Breaks (6 weeks or more) (more…)

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Kombucha: The Second Ferment

The second fermentation of your brewed kombucha is where you will get flavors and more carbonation. The second fermentation is just as easy as the first brew and this is where you can go to town, experiment, get crazy. You can flavor your kombucha with pretty much anything. Usually fruit or fruit juice is used but feel free to try herbs, mints, and extracts. Some people even use therapeutic grade essential oils.

Once your sweet tea has converted to tart kombucha, you will want to bottle it and refrigerate it. If you just pop the bottled kombucha into the fridge, then you have unflavored, plain kombucha (which is great on it’s own). If you want it flavored you will: (more…)

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Kombucha Ingredients Explained

For the best kombucha, you need the best ingredients.  High quality ingredients + an active SCOBY + an acceptable environment = Delicious Kombucha!!!  Here’s what we use that produces consistently great results.

OrganicTea

For the best, most consistent results, you will need organic tea. This can be in bags or loose. You can use black, green, or white but we prefer the flavor from black tea. Organic is important because many non organic teas contain pesticide and herbicide residues as well as possibly aluminum contamination (because of the way they are processed). Herbal teas don’t seem to work as well because the SCOBY needs the caffeine to survive. If you are worried about consuming the caffeine, keep in mind that the amount of caffeine is considerably less than drinking a cup of tea where one tea bag is used for one cup (@ 6oz) of tea whereas 1 gallon (128oz) of kombucha only requires 4 – 6 tea bags. There are options for brewing with something other than tea. Check out this article by KBBK  (more…)

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Equipment Needed for Kombucha Home Brew

Brewing your own kombucha is easy. And like any task, if you have the right tools, it’s even easier. For kombucha brewing you will need:

A Brewing Container:

Glass

Glass is the ideal brewing container for kombucha. It is non-reactive, doesn’t scratch easily, and doesn’t leach chemicals in to your brew. Your glass jar should be a minimum of ½ gallon sized and a maximum of about 2 ½ gallons. Canning jars are easy to find up to the one gallon size. If you are doing single brew it will be handy to have two jars of the same size so that when one brew is done, you can have your sweet tea brewed and ready to transfer the mother in to.

For Continuous Brew your glass jar should have a plastic spigot (not a metal spigot because you most likely can’t be sure what type of metal it is). Here are some samples of acceptable jars.

Glass jar with a spigot
Glass jar with a spigot

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