Kombucha Part Deux

September 2, 2010 at 6:05 pm 2 comments

Hello everyone and welcome back!

We are going to continue our discussion on fermented foods and beverages with some tips and tricks about brewing Kombucha.

Many you have contacted me about brewing issues. Some typical questions I receive are:
–What is that black spot on my scoby? Should I throw my scoby out?
–I brewed for longer than two weeks and now my brew tastes very vinegary. Is it still good to drink and what can I do about the taste?
–How many times should I use the same scoby?

Black spots, brown spots, and stringy looking substances are all part of your scoby pal doing it’s healthy business of making acids and healthy probiotics for your tummy. These dark colored spots are accumulated yeasts that gathered in one area. Often the spots are on the surface of your friend (your scoby friend that is!). No worries continue on. The only spot that would be of interest to you would be something looking quite fuzzy, some dark green or black very FUZZY spot only or if the spot moves (possibly a fly). Then you must lay your scoby buddy to a final resting place– either your garden, compost pile or your kitchen waste can. Be strong! It will be okay– I promise! Now if you have been following my advice you have been keeping one or more babies stored in your fridge for just such an occasion. You may bring the child out of the fridge and let it get to room temperature (ideal but not absolutely necessary). Then go about your happy brewing business.

If you have let your kombucha brew a bit longer than desired and it has reached a stronger vinegary state than you like no worries! There are things you can do! Take some of your favorite juice such as blueberry, strawberry, pomegranate, pear, apple and dilute your kombucha with the juice. This make great flavored tea and cuts down on the vinegary taste. You can drink it as is (vinegary) too! It will not hurt you. I have used some kombucha that had become vinegary in salad dressings and in blended salads. If you are making pickles you can use it there too. You just don’t want to heat it up.

Note: Real vinegary kombucha will kill ants but I would not wash windows with it! Use plain vinegar and water for that.

Many of you have been asking how many times should you use the same scoby.
Well there is a lot to say about using a mature scoby that has become thick with offspring. They potentially brew faster and are rich with nutrients. I usually use a mature one up to 6 times. I do give them a rest say after about three cycles. A rest might be anywhere between 3-5 days. This has been my practice, none of which is written in stone.

Well it was good to have you visit again and we will be having more discussions on fermentations in upcoming blogs. Please leave your questions below. Be sure to  look for me on Facebook  and follow me on Twitter.

Deborah A. Uttenreither CHHC AADP
Board certified Nutrition and Health Coach
412 719 4140

Entry filed under: Fermented Foods, Kombucha, Uncategorized. Tags: , , , , .

The Great Kombucha Are you Gluten Intolerant?

2 Comments Add your own

  • 1. Drake  |  October 29, 2010 at 7:05 pm

    You did a great job in this post of explaining what most people might think is mold but is actually just spent yeasts. Another thing to identify if it’s mold or not is to watch it and see if it develops in concentric circles.

    I’m going to brew up a batch of Kombucha with a few french press shots of yerba mate. I think it’s gonna work great! Maybe you could write a post about building carbonation and a second ferment to add flavors.

    Great job!

    • 2. lifefuelhc  |  November 8, 2010 at 4:37 am

      Thanks Drake I will be making that post soon.


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