Thread: kombucha
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Old 01-22-2013, 08:04 PM   #4
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Nandis
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Join Date: Jan 2009
Location: Down by the bay
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Re: kombucha

Funny you would say that about lipton's... that's what I use, and mine is fine. No mold, no issues. My scobies are bright white, solid, and thick. I do use organic sugar. Yeah, it's ok to laugh about that... see, my cousin came to visit and bought the big pack of lipton's for her sweet tea when we went to costco. She got addicted to drinking Thai iced tea here instead, and didn't have room in her suitcase for the tea, so I ended up stuck with a bunch of lipton's which I don't like. Luckily, my scoby seems to like it just fine. I like it after about 5 or 6 days. It's usually around 68 or so in my kitchen.

Maybe my scoby isn't as picky? I bought it from Herbucha through Azure Standard and they sent organic oolong tea along with it. I have to admit that that first batch tasted better than the lipton's but I thought it was just the difference in tea flavor because I like oolong tea.

I don't mind it plain, but I really love it when I take the time to do a second ferment. I add ginger and leave it for a few days then refrigerate it. Or my newest creation was a combo of vanilla extract and a soft (Mexican) cinnamon stick (aka canella). I've only been making kombucha for about a month, but it's been fun. DH and the older kids (18,16,10 & 7) are still a little afraid of it, but the littles (3,2, & 9mos) and I love it.

I've been having fun playing with it. I've got a half gallon of raspberry green tea, a half gallon of hibiscus tea, and a gallon of lipton's going right now. I tried to ferment ponche (a fruity hibiscus tea traditional to Mexican holiday celebrations) and it was a disaster! I still didn't get any mold but it smelled like rotten eggs and the new baby scoby was lumpy and had holes. That got thrown out... scobies and all. My next edible science experiment will be water kefir!
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