You are viewing a single comment's thread from:
RE: How to Make Continuous Brew Kombucha
Excellent. I stupidly forgot to feed mine and a two year brew went mouldy. Tried to start another and it went mouldy too. Waiting for mates boosh to fatten up so she can give me some.
Posted using Partiko Android
Thanks. I left one in my basement for a couple of years and it never did mold, but I also was a too scared to brew with it after it had been a few months. I feel lucky to have gotten such a vigorous SCOBY recently from a friend. I should have never moved the old one to the basement as they require regular love.
Yeah don't mess with a good scoby. I stupidly used mine for green tea and then back to black again. I should have divided it full stop it we can do it and then it was gone. I had it for quite a while as well. I started it from a store-bought one. Tried to do that the other day and that went mouldy as well. Don't know what's going on . My kombucha brewing skills are cursed clearly.
Posted using Partiko Android
That is curious to have a continued mold problem. I wonder if you could increase the ratio of old brew to new tea so that the new brew is more acidic? I'm not sure my Jun SCOBY is going to survive. So glad I divided. It's not really bubbling much. I'll make a post soon regardless of outcome, as I think there is much to be learned from failed experiments.
Yeah that's what I suspect. Gains from failures... absolutely!!! And conversations too!!!
Posted using Partiko Android
I've been brewing Kombucha for many years now too @belleamie. Totally addicted.
About 6 months ago, a stallholder at our organic farmers' market, who sells Kombucha, gave me a Jun SCOBY. I could be wrong but my understanding is that it has different properties to a Kombucha SCOBY. Or maybe it takes a while to convert. Will have to ask.
I like the idea of being able to have a continuous Jun brew: My rational is that being formed from green tea and honey, it would still be a healthy drink even if it wasn't fully fermented.
The Jun seems to be a milder brew and less bubbly. I usually make a second ferment for Kombucha by adding fresh ginger and this really makes for quite a fizz. ♥︎♥︎⚖️♥︎♥︎
Yes, Jun SCOBYs are different than Kombucha because they are adapted to green tea and honey, so have a pretty different colony of yeast and bacteria. Some folks say they are evolved separately, but there are also folks who say you can slowly convert one, which I am trying to do. I am now curious, since you have one, does it look any different than the Komucha SCOBY?