I'm starting to brew my own kombucha and am looking for any tips on brewing during the winter in Missoula. I like to keep my heat down at night (60) but have read that it needs to be kept around 68 so I'm wondering if anyone has used a seedling mat or anything else to keep it warm enough. Any tips would be appreciated!
Also, I'm activating a dehydrated scoby (from Cultures for Health) but have heard that snagging a scoby from someone is better so if anyone has been brewing for a while and wants to share one, that would be awesome!
Hi, I'm in Stevensville and brew Kombucha on the counter top in a large mason jar. My house is usually between 59-65F and the kombucha does well. You can grow a scoby really easily yourself by mixing a store bought bottle and normal sweet tea you usually use for new kombucha brew. A scoby will form in a week or two. I use the GTs original, I think they are $3 at the good food store.
I tried kombucha (Health Ade organic/raw ginger lemon) for the first time last week and liked it so much I used the "mother" from the bottle to start my own SCOBY. I'll definitely be watching this space for updates on others' starters!
incandescent light gives off an efficient form of heat. You must be THIS smart to ride this ride. Tiny ad: