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Old 08-28-2008, 06:14 PM   #61
herbalwriter
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Default Re: Calling all fermenting mamas!

Quote:
Originally Posted by SPKarenO

i'm sorry. fermentating mamas.
that's funny.
like i'm sitting her rotting or something.

ahh. deep breath. okay. composure regained.

i have nothing to add, but thanks for the laugh.
I know - in one of my posts on here I said "Fermenting Mamas" would be a great name for a rock band.

I purchased my sourdough starter - starting one from scratch is possible, but tough. It's a one time purchase and you can pick a starter to suit your needs. I can't find the link right now to the site or I'd post it.
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Old 11-30-2008, 06:07 PM   #62
Thankfulforgrace
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Default Re: Calling all ferementing mamas!

Quote:
Originally Posted by LisaM
Quote:
Originally Posted by Leah
Does it come with directions? I wouldn't want to spoil it.
I can send you a basic recipe. If you google it you'll find a hundred different recipes but they're all basically the same w/ minor variations. I've found kombucha to be very forgiving as long as you stick to a few basics--keep the scoby away from hot water and mold spores. Some sites say to ONLY use distilled water--I don't. Some sites say to NEVER refrigerate your scoby--I do. My SCOBYs are fine.
Could you post a recipe or PM me? I'm very interested in it

edit to sub...
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Old 11-30-2008, 06:11 PM   #63
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Default Re: Calling all fermenting mamas!

this is a source for cultures http://www.gemcultures.com/

kombucha recipe:

Materials & ingredients
1 kombucha SCOBY
1 cup white sugar
2 Tablespoons black tea (or 6 tea bags). Organic is preferred to avoid toxic levels of fluoride.
12 cups water, preferably filtered or distilled
½ cup kombucha from previous batch
Large pot or tea kettle**
Wide-mouth gallon-size glass jar**
Bottles or covered carafe**
Clean dishtowel**
Large rubber band
Funnel

Overnight Method
1.Bring 12 cups of water to a boil.
2.Stir in 1 cup sugar.
3.Add loose tea in a tea ball or add tea bags.
4.Cover and let sit overnight (or all day) until tea is room temperature.
5.Remove tea. Stir again and pour into gallon-size jar.
6.Add ½ kombucha & SCOBY.
7.Cover mouth of jar with the clean dishtowel and secure with a rubber band.
8.Place in a cool dark place and leave undisturbed for 7-14 days in summer, 10-20 days in winter. A “baby” SCOBY will grow on the surface.
9.Remove SCOBY and place in a bowl. Decant or scoop out ½ kombucha and pour over SCOBY. Pour the rest of the kombucha in bottles or a carafe. Cover and refrigerate.

Quick Method
1.Bring 4 cups of water to a boil.
2.Stir in 1 cup sugar.
3.Add loose tea in a tea ball or add tea bags.
4.Cover and let sit for at least 10 minutes.
5.Remove tea. Add 8 cups of COLD water.
6.Make sure the tea is room temperature—hot water will kill the SCOBY.
7.Pour into gallon-size jar, add ½ kombucha & SCOBY.
8.Cover mouth of jar with the clean dishtowel and secure with a rubber band.
9.Place in a dark place and leave undisturbed for 7-14 days in summer, 10-20 days in winter. A “baby” SCOBY will grow on the surface.
10.Remove SCOBY and place in a bowl. Decant or scoop out ½ kombucha and pour over SCOBY. Pour the rest of the kombucha in bottles or a carafe. Cover and refrigerate.

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Old 11-30-2008, 06:12 PM   #64
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Default Re: Calling all fermenting mamas!

What are the ** for??
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Old 11-30-2008, 08:43 PM   #65
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Default Re: Calling all fermenting mamas!

Quote:
Originally Posted by cobluegirl
What are the ** for??
I forgot to include my notes.

**There should not be any soap residue on the utensils. Ideally, utensils should be washed with natural dish soap or distilled vinegar. If this is unavailable, rinse them very thoroughly before use. Do not use any bleach or bleach-containing products.

You do NOT need to wash the gallon-size jar in between batches as long as you start the next batch right away. The brown sludge on the bottom is spent yeast cells. This is beneficial both to drink and to have in the brew container. You can leave it in the brew jar or drink it as you choose. Re-using the brew container without washing is called “continuous culture” and is a good way to keep your SCOBY happy.

Every batch will grow a new SCOBY. Always keep one extra SCOBY in the refrigerator—in a covered glass jar with enough kombucha to cover. It’s a good ideal to switch out your reserve SCOBY once in awhile. The rest can be composted, given away, thrown away, or even eaten.

It is normal for SCOBYs to be whitish, brownish, mottled, bubbled, and have holes. It is normal for brown, spent yeast cells to dangle off the SCOBY. It is NOT normal for there to be fuzzy spots or very dark black spots. This is mold. The SCOBY and all the brew should be thrown away if this happens. Start over with very clean utensils and all fresh ingredients. Try to find the source of the mold (produce, etc.). Mold is quite rare in brewing kombucha. You will probably never see it, but if you do, do not drink the resulting brew.

The length of brewing time depends on the temperature and your taste preference. The longer you let it brew, the more sour the kombucha will be. If you find it hard to drink kombucha, start out with a shorter brew and gradually increase as your taste adjusts. It is healthier to drink a more sour brew—lower glycemic index, more vitamins, etc.
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