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fermentation

Do I have to use tea for kombucha?

Nancy Reading

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posted 7 months ago

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I've been given a kombucha scoby and have just made my first batch. I read that you need to use tea (as in black tea/white tea/green tea) for 'the nutrients' but will other infusions work instead?

Eric Hammond's kombucha

(Just a beginner and already pushing the boundaries!)

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George Ingles

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posted 7 months ago

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Black Tea is traditional for making Kombucha, but other things can work.
I have used Yerba Mate, Oolong, and Green Tea.
I have read that some people have even used super-sugary neon green soft-drinks as the base.
Herbal teas that have antimicrobial properties might be problematic though.

I have used Honey or Sucanat raw sugar too, instead of refined white sugar.
Though the antimicrobial property of Honey can slow things down.
Since the SCOBY will be eating it and making something new, I don't mind using refined white sugar. The culture seems to utilise it most effectively.

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Nancy Reading

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posted 7 months ago

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Thanks George. I guess I was wondering about using fruit juices - they would combine nutrient and sugar wouldn't they? At different times of the year different fruit might be available....I guess I'm looking for a resource that wouldn't need importing (although I do drink a lot of black tea!)

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George Ingles

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posted 7 months ago

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Local fruit juice! Brilliant notion!

Doing a little reading, it seems others have successfully made Kombucha using Apple juice or other fruit juices.
It might be necessary to boil or otherwise sterilize the juice first, as fruit usually has its own varieties bacteria and yeasts that could compete with the SCOBY.

Thanks for suggesting this concept! I'm going to try it myself!

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Nancy Reading

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posted 7 months ago

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George Ingles wrote:It might be necessary to boil or otherwise sterilize the juice first, as fruit usually has its own varieties bacteria and yeasts that could compete with the SCOBY.

Ah, good point - I could end up with scrumpy!

Thanks for suggesting this concept! I'm going to try it myself!

I'll probably carry on with the standard tea for a while yet, till I'm happy with the norm process and then do some experimenting too. If you do try please let me know how you get on.

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John F Dean

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posted 7 months ago

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What would be the “dangers” of making wine if fruit juices are used?

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Benjamin Dinkel

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posted 7 months ago

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I have used black tea and white sugar mostly. Often I add rosemary or herbal teas to cut back on the black tea. Also for different flavoring.

Fruit juice is super good for the second fermentation. That is when you bottle a middle to well fermented kombucha and add some more sugar or honey or fruit juice and flavors. Then you let it ferment further with a closed lid to carbonate it. Be careful, thin glass can explode. I use 1L thick glass beer bottles with a flip top.

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Anne Miller

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posted 7 months ago

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John F Dean wrote:What would be the “dangers” of making wine if fruit juices are used?

That is what I was going to suggest. Most Kombucha has a low alcohol content though if adding fruit juice that is naturally sweet I feel the end product will have more of an alcohol content.

Commercial kombucha, at least one I looked at was made with black tea, green tea and kiwi juice then fermented. After that process apple juice was added. I assume so the alcohol content would be low enough to be sold as non-alcoholic.

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Mardell Bontrager

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posted 3 months ago

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During the summer, I use the tea that I grow, (peppermint, spearmint, chocolate mint, banana mint,etc) I love making Kombucha from banana mint tea. I dry the excess tea to be used for winter. I do have some store bought tea just in case. But to answer your question I have started experimenting making it using lemon balm and a scented rose geranium that can be used for tea. Not all scented geraniums can be used. It gives it a nice unique taste other than using just tea. I figure as I research more, I will try others herbs.

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