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!
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