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Whenever someone tells me how much they hate kombucha, I get the feeling they tried one gross bottle one time, and wrote it all off as bad. I am brewing 5 flav

Whenever someone tells me how much they hate kombucha, I get the feeling they tried one gross bottle one time, and wrote it all off as bad. I am brewing 5 flavors right now in my house. I assure you, they are delicious. Guava Jasmine is my current favorite. But keep hating on it if you like, you're missing out on something great.

Insanity 4y ago
I love Guava but have not tried it as kombucha yet, definitely should give that a try! My personal favourite is either "ginger" or Canadian Berry (https://www.farmboy.ca/products/farm-boy-organic-canadian-berry-kombucha-355-ml/ https://www.farmboy.ca/products/farm-boy-organic-canadian-be...). _Very_ different flavour, but could drink those all the time.
brahyam 4y ago
Could you share any good resources for someone to start brewing it? Or any tips?
- NickBusey 4y ago
  Make sweet tea, add SCOBY, wait. It really is that simple. This is the basic recipe I use: https://www.reddit.com/r/kombucha/wiki/how_to_start#wiki_master_recipe https://www.reddit.com/r/kombucha/wiki/how_to_start#wiki_mas... For more information, The Big Book of Kombucha will have everything you need and more. Have fun! :)
  - lcnPylGDnU4H9OF 4y ago
    > SCOBY (symbiotic culture of bacteria and yeast) https://www.youbrewkombucha.com/scoby-care-hotel https://www.youbrewkombucha.com/scoby-care-hotel (Just passing by; I have no personal interest in kombucha, was simply unaware of the term.)
  - tlavoie 4y ago
    Now, how about limiting the fermentation after bottling? I have a couple bottles still in the fridge, that I now call "kombucha grenades." I thought I could open the last one I tried safely, in the sink, and it basically hosed the kitchen and myself. The last few will be outside-only endeavours, wearing a garbage bag like a Gallagher audience member. (Tastes good, at least the half a bottle that is still in the bottle.)
    - NickBusey 4y ago
      Keep them in the fridge for longer, the carbonation will go down over time. Also, try placing the bottle in a container or bowl, then hold another (slightly narrower container) over the top of the bottle. You should be able to catch all of the liquid in the bowl to pour into a glass. If you added a bunch of sugar and/or flavoring into the secondary fermentation / bottles, you added too much. If you didn't add anything, then you didn't let the primary fermentation go long enough.
      - tlavoie 4y ago
        Oh, guessing the latter, thanks! I hadn't added anything for a secondary or bottling stage. I am used to regular beer brewing, I think that runs out of steam sooner. Will have to try the two-bowl method.
folkrav 4y ago
Yeah. I don't know my kombucha like you seem to, but I've just tried two flavors by two separate brands recently. One (I can't remember what it was) was barely drinkable, second one (hibiscus & rose hips by RISE kombucha) was delicious. It's weird to me to somehow being able to write off a whole family of drinks as undrinkable. I don't like purple Crush, doesn't mean I don't like all colas. I don't like Bombay Sapphire, but gin can be delicious. And so on...
- schwartzworld 4y ago
  Homemade tends to be milder than store bought and less vinegary. It continues to ferment as it sits on store shelves.
not_a_shill 4y ago
There are people out there that feel the same way about eating rats

Insanity 4y ago

I love Guava but have not tried it as kombucha yet, definitely should give that a try! My personal favourite is either "ginger" or Canadian Berry (https://www.farmboy.ca/products/farm-boy-organic-canadian-berry-kombucha-355-ml/ https://www.farmboy.ca/products/farm-boy-organic-canadian-be...). _Very_ different flavour, but could drink those all the time.

brahyam 4y ago

Could you share any good resources for someone to start brewing it? Or any tips?

NickBusey 4y ago
Make sweet tea, add SCOBY, wait. It really is that simple. This is the basic recipe I use: https://www.reddit.com/r/kombucha/wiki/how_to_start#wiki_master_recipe https://www.reddit.com/r/kombucha/wiki/how_to_start#wiki_mas... For more information, The Big Book of Kombucha will have everything you need and more. Have fun! :)
- lcnPylGDnU4H9OF 4y ago
  > SCOBY (symbiotic culture of bacteria and yeast) https://www.youbrewkombucha.com/scoby-care-hotel https://www.youbrewkombucha.com/scoby-care-hotel (Just passing by; I have no personal interest in kombucha, was simply unaware of the term.)
- tlavoie 4y ago
  Now, how about limiting the fermentation after bottling? I have a couple bottles still in the fridge, that I now call "kombucha grenades." I thought I could open the last one I tried safely, in the sink, and it basically hosed the kitchen and myself. The last few will be outside-only endeavours, wearing a garbage bag like a Gallagher audience member. (Tastes good, at least the half a bottle that is still in the bottle.)
  - NickBusey 4y ago
    Keep them in the fridge for longer, the carbonation will go down over time. Also, try placing the bottle in a container or bowl, then hold another (slightly narrower container) over the top of the bottle. You should be able to catch all of the liquid in the bowl to pour into a glass. If you added a bunch of sugar and/or flavoring into the secondary fermentation / bottles, you added too much. If you didn't add anything, then you didn't let the primary fermentation go long enough.
    - tlavoie 4y ago
      Oh, guessing the latter, thanks! I hadn't added anything for a secondary or bottling stage. I am used to regular beer brewing, I think that runs out of steam sooner. Will have to try the two-bowl method.

folkrav 4y ago

Yeah. I don't know my kombucha like you seem to, but I've just tried two flavors by two separate brands recently. One (I can't remember what it was) was barely drinkable, second one (hibiscus & rose hips by RISE kombucha) was delicious. It's weird to me to somehow being able to write off a whole family of drinks as undrinkable. I don't like purple Crush, doesn't mean I don't like all colas. I don't like Bombay Sapphire, but gin can be delicious. And so on...

schwartzworld 4y ago
Homemade tends to be milder than store bought and less vinegary. It continues to ferment as it sits on store shelves.

not_a_shill 4y ago

There are people out there that feel the same way about eating rats