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fermentation

Do I have to use tea for kombucha?

Nancy Reading

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posted 19 hours 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 19 hours 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 19 hours 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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Location: Zone 7b, 600', Sandy/Sandy-Loam, PNW Maritime Temperate

posted 18 hours 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!

And I urge you to please notice when you are happy, and exclaim or murmur or think at some point, 'If this isn't nice, I don't know what is.'
-Kurt Vonnegut

Nancy Reading

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Location: Isle of Skye, Scotland. Nearly 70 inches rain a year

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posted 18 hours 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 18 hours ago

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

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To do is to be ..Nietzsche
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Benjamin Dinkel

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posted 14 hours 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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