MY EXPERIMENT
I used the method below for making a mother from bottled kombucha - I used the fragments from 2 bottles of gingered kombucha to make one mother. I let it grow (first in a liter canning jar in a paper bag, then in a pyrex bowl), then set it up to make kombucha but left it too long over Christmas and it tasted like vinegar. So I poured it off except for 1 1/2 cups and added 3 quarts of tea made from 8 tea bags and 1 1/4 cup sugar (boiled water and sugar 10 min. Shut off, added tea bags left until room temperature with no stirring)
After about 6 days it tasted good so I poured it into quart jars. one with chopped candied ginger (1 1/2 slices chopped) and the other with 150g of pureed mixed berries) I will taste after 2 days, then keep tasting until its good - strain and refrigerate) I'll post more when I see what it tastes like!
After 2 days the berry flavoured kombucha was about ready to explode (YES cover with a cloth and open slowly in the sink!! ) It had an aftertaste but I bottled it anyway. I'm afraid of a big messy explosion!
After 4 1/2 days (morning after 4 days) the peach was looking pretty pressurized. It tastes good! Maybe I should have left the berry a bit longer.
The ginger still doesn't look pressurized or fizzy - it has less sugars than the others Its nice and gingery though and doesn't seem to have the aftertaste of the berry so I bottled it too!
I used the method below for making a mother from bottled kombucha - I used the fragments from 2 bottles of gingered kombucha to make one mother. I let it grow (first in a liter canning jar in a paper bag, then in a pyrex bowl), then set it up to make kombucha but left it too long over Christmas and it tasted like vinegar. So I poured it off except for 1 1/2 cups and added 3 quarts of tea made from 8 tea bags and 1 1/4 cup sugar (boiled water and sugar 10 min. Shut off, added tea bags left until room temperature with no stirring)
After about 6 days it tasted good so I poured it into quart jars. one with chopped candied ginger (1 1/2 slices chopped) and the other with 150g of pureed mixed berries) I will taste after 2 days, then keep tasting until its good - strain and refrigerate) I'll post more when I see what it tastes like!
After 2 days the berry flavoured kombucha was about ready to explode (YES cover with a cloth and open slowly in the sink!! ) It had an aftertaste but I bottled it anyway. I'm afraid of a big messy explosion!
After 4 1/2 days (morning after 4 days) the peach was looking pretty pressurized. It tastes good! Maybe I should have left the berry a bit longer.
The ginger still doesn't look pressurized or fizzy - it has less sugars than the others Its nice and gingery though and doesn't seem to have the aftertaste of the berry so I bottled it too!
Kombucha Resources
KOMBUCHA FAQ
Q. What is kombucha?
A. Kombucha is a fermented tea made with a kombucha starter culture (a.k.a mushroom, mother, scoby, etc.), tea prepared with sugar, and some kombucha tea from a previous batch (starter tea). The mixture is allowed to ferment at room temperature for 5 to 30 days. It can be consumed plain or with added flavoring such as fruit or juice. Kombucha contains a number of vitamins (particularly B vitamins) and may have a number of health benefits. Click here to learn more about the beneficial yeast and bacteria that comprise Kombucha.
Q. What does kombucha taste like?
A. The taste of kombucha varies greatly depending on the amount of time it was allowed to ferment and whether or not flavoring was added. For example, fermentation time determines whether the kombucha tea has a very mild taste or a very strong vinegar taste. (Kombucha is made using a method very similar to the one used to make vinegar.) If you desire a more sweet taste, we recommend a very short brewing period of about 5 days. If the vinegar taste doesn't bother you, a longer fermentation process will allow the tea to fully culture. When you are first making kombucha, we recommend you taste the kombucha starting at day 7 (using a straw makes this easier) to determine at what point you wish to stop the fermentation process. Adding fruit or juice following fermentation can sweeten the kombucha. Alternatively, you can add water to the finished kombucha prior to drinking to cut the flavor. Click here for more information on influencing the flavor of homemade kombucha.
http://www.culturesforhealth.com/kombucha-tea-frequently-asked-questions-faq
HOW TO MAKE KOMBUCHA MOTHER FROM STORE BOUGHT KOMBUCHA
http://www.paprikahead.com/2009/07/how-to-brew-your-own-kombucha-from.html
HOW TO MAKE KOMBUCHA - AND SCOBY CARE
http://ravenrocks.org/Index/Kombucha/KT_recipe.html
FLAVORING KOMBUCHA - THE SECOND FERMENT
Adding Flavors Once the initial fermentation period is complete and the scoby removed, you can consume the kombucha as is or choose to add additional flavorings.
Common options for additional flavorings include fruits, juices, herbs, and spices. Flavor extracts such as vanilla, almond, coconut, etc. can also be used. Flavoring agents can be added to the kombucha either just prior to drinking or they can be added to the kombucha and then the mixture can be stored in
an airtight bottle for a second round of fermentation (see below). As a general rule of thumb:
If flavoring with fresh, frozen, or dried fruit, we recommend starting with 10% to 30% fruit and 70% to 90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit.
If flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha.
If flavoring with herbs, the variety and strength of herbs varies so greatly we recommend just experimenting to come up with the best ratios and combinations for your taste preferences.
For flavor extracts such as almond extract or vanilla extract, start with 1/4 teaspoon extract per cup of kombucha and adjust to taste. Remember the flavor will develop during the second fermentation period.
Second Fermentation and Bottling There are advantages to taking the time to allow the now-flavored Kombucha a second round of fermentation. A second fermentation period allows the flavors to meld and achieve a deeper and more complex flavor profile. Further, if bottled in an airtight container (see below), the live yeast and bacteria in the kombucha will continue to consume the tea and sugar that remained after the primary fermentation process was completed and the scoby was removed, along with any sugar from juice or fruit added for flavor. A byproduct of fermentation is that the sugar is turned into carbon dioxide giving the kombucha the fizzy texture it is often known for.
Instructions for a Second Fermentation
Q. What is kombucha?
A. Kombucha is a fermented tea made with a kombucha starter culture (a.k.a mushroom, mother, scoby, etc.), tea prepared with sugar, and some kombucha tea from a previous batch (starter tea). The mixture is allowed to ferment at room temperature for 5 to 30 days. It can be consumed plain or with added flavoring such as fruit or juice. Kombucha contains a number of vitamins (particularly B vitamins) and may have a number of health benefits. Click here to learn more about the beneficial yeast and bacteria that comprise Kombucha.
Q. What does kombucha taste like?
A. The taste of kombucha varies greatly depending on the amount of time it was allowed to ferment and whether or not flavoring was added. For example, fermentation time determines whether the kombucha tea has a very mild taste or a very strong vinegar taste. (Kombucha is made using a method very similar to the one used to make vinegar.) If you desire a more sweet taste, we recommend a very short brewing period of about 5 days. If the vinegar taste doesn't bother you, a longer fermentation process will allow the tea to fully culture. When you are first making kombucha, we recommend you taste the kombucha starting at day 7 (using a straw makes this easier) to determine at what point you wish to stop the fermentation process. Adding fruit or juice following fermentation can sweeten the kombucha. Alternatively, you can add water to the finished kombucha prior to drinking to cut the flavor. Click here for more information on influencing the flavor of homemade kombucha.
http://www.culturesforhealth.com/kombucha-tea-frequently-asked-questions-faq
HOW TO MAKE KOMBUCHA MOTHER FROM STORE BOUGHT KOMBUCHA
http://www.paprikahead.com/2009/07/how-to-brew-your-own-kombucha-from.html
HOW TO MAKE KOMBUCHA - AND SCOBY CARE
http://ravenrocks.org/Index/Kombucha/KT_recipe.html
FLAVORING KOMBUCHA - THE SECOND FERMENT
Adding Flavors Once the initial fermentation period is complete and the scoby removed, you can consume the kombucha as is or choose to add additional flavorings.
Common options for additional flavorings include fruits, juices, herbs, and spices. Flavor extracts such as vanilla, almond, coconut, etc. can also be used. Flavoring agents can be added to the kombucha either just prior to drinking or they can be added to the kombucha and then the mixture can be stored in
an airtight bottle for a second round of fermentation (see below). As a general rule of thumb:
If flavoring with fresh, frozen, or dried fruit, we recommend starting with 10% to 30% fruit and 70% to 90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit.
If flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha.
If flavoring with herbs, the variety and strength of herbs varies so greatly we recommend just experimenting to come up with the best ratios and combinations for your taste preferences.
For flavor extracts such as almond extract or vanilla extract, start with 1/4 teaspoon extract per cup of kombucha and adjust to taste. Remember the flavor will develop during the second fermentation period.
Second Fermentation and Bottling There are advantages to taking the time to allow the now-flavored Kombucha a second round of fermentation. A second fermentation period allows the flavors to meld and achieve a deeper and more complex flavor profile. Further, if bottled in an airtight container (see below), the live yeast and bacteria in the kombucha will continue to consume the tea and sugar that remained after the primary fermentation process was completed and the scoby was removed, along with any sugar from juice or fruit added for flavor. A byproduct of fermentation is that the sugar is turned into carbon dioxide giving the kombucha the fizzy texture it is often known for.
Instructions for a Second Fermentation
- Remove the scoby from the finished kombucha.
- Add the desired flavoring and mix to combine.
- Bottle the flavored kombucha in airtight bottles
- Allow the kombucha to remain bottled for 2 to 14 days at room temperature.
-
Once the
secondary fermentation process is complete, the kombucha can be strained of the
fruit or herbs if desired. The liquid can then be rebottled and stored on the
counter or in the refrigerator. We recommend storing kombucha at room
temperature for no longer than 14 days, as carbonation can build up. The more
sugar that is in the flavoring, the faster the carbonation will
build.
http://www.culturesforhealth.com/flavoring-bottling-kombucha