Post: #1

This shit is great. I thought it was some sort of tea. (like Arizona tea)

It had vinegar taste and I found it unpleasant first.

As I drank it, I felt that healthiness in my stomach.

Pretty soon, I started farting crazy and it felt like it cleared all of my system.
(think about getting rid of carbons in your engine, pouring a rooter into the drain. that kind of feeling)

While sugary drinks make you feel down, this thing makes you feel vibrant.

Any guy brewing it on their own? $3 per bottle is not bad but I'd like to drink it like a water daily.

Post: #2

Look on Craigslist to buy a culture off someone. It should cost a few cents a cup.

I'd be concerned about drinking it on a regular basis due to the high acidity and the effect on your teeth. Speak to a dentist. There may be ways to ameliorate that.

Post: #3

I've been making it for a few years now.

You can buy a SCOBY on craigslist or ebay or you can grow your own from one of the $3 bottles.

Each batch takes about 2 weeks, although in the winter it takes longer unless you live somewhere warm.

I haven't had any problems with acidity, but good idea to talk to your dentist just in case.

Check the probiotic thread. There's some kombucha-related info there.

Post: #4

how do you keep it consistent each time? does it keep fermenting once you take the scoby out, put the liquid in a bottle and refrigerate?

I feel like I need to drink some after every meal since it really helps with digestion. the problem is I feel hungry pretty soon lol

Post: #5

(10-21-2014 07:21 AM)Sebastian Wrote:  how do you keep it consistent each time? does it keep fermenting once you take the scoby out, put the liquid in a bottle and refrigerate?

I feel like I need to drink some after every meal since it really helps with digestion. the problem is I feel hungry pretty soon lol

At first I was weighing water and sugar and tracking in a spreadsheet, but later I got used to the routine and learned how to eyeball it and now it's a habit and I don't think much about it. I just remember Wednesday is kombucha day and I boil the water in the morning and add the SCOBY in the evening when it's cooled down.

When you take out the SCOBY and bottle it you don't have to put it in the fridge just yet. Here's a tip: fill up large plastic bottles about 3/4 of the way and squeeze out the air so that the liquid is right up to the top when you screw the cap on. During secondary fermentation the bottle will expand and when it's full you can taste it and put it in the fridge or leave it to ferment a bit more.

Also, when you pour it into bottles for secondary fermentation, that's when you can add natural flavor extracts if you want to make some of the fancy flavored kombuchas you see in stores.