My homemade kombucha came out great this time! (Last time it was not quite fermented enough and it barely made any at all.)
Five bottles! Isn’t that awesome? And it came out so fizzy and delicious. I was so happy I squealed, which made Kate squeal, which made Alla laugh.
Here are the mushrooms (or SCOBYs):
I have four SCOBYs now. This time I’m doing 4 containers instead of 2. So in a couple more weeks we will have 10 more bottles. And 8 SCOBYs.
Yay! Isn’t this fun?! We are going to have so much kombucha! I love the way it reproduces.
Maybe I will graduate from Hippie University after all!
It looks like fun to me! Congratulations on your successes!
Congratulations! I’m making my first batch of kombucha, but I’m really concerned about making someone sick. Any hints? Thanks!
Great! How long do you brew yours for?
and what tea do you like best ?
Great going.
Be well
Robin, what are you concerned about? How would you make someone sick?
Carmen -
It depends on the room temperature. If it is hot (like in summertime) the kombucha tea will ferment faster — within 5-7 days. If it is cold, it can take up to 2 weeks.
I like regular black organic tea. I also use organic white sugar.
Robin-As long as there isn’t any mold on the scoby, it will be fine. That’s really the only way you can make somebody sick with kombucha from what I’ve read.
Carmen-My personal preference is green tea with organic white sugar. I think it has a lighter taste than black, but it’s all personal tase. My hubby likes black like Ann Marie.