ok, I started mine the Monday after Thanksgiving using a gallon jar, 8 tea bags and 2 cups sugar. So 10 days (?). At first I was worried it was contaminated with mold but that never really materialized. We have well water, shallow, with organic material in it...plant material, roots and such. So it is not sterile. But the "scoby" is clean but weird looking. it smells vinergary but good. I strained it today and put the fermented kombucha in another gallon jar. I am starting anew batch and have the first in the fridge.
What don't kill me makes me stronger so after the kefir and this stuff, I will be super-woman!
Oh, the reason for the extra sugar is because when iImake wine, extra sugar increases alcohol content
Well, now I KNOW I need to make my own stash of wine...good thing I froze all those wild grapes this summer! And MY wine is more like wine moonshine...it's the extra sugar and yeast :biggrin You have to drink it in shots!
I used 8 tea bags and 2 cups sugar in a glass gallon jar. Let it set out for 10 days then strained into another jar and restarted another batch with the mushroom thingy.
It tasted good. I drank about 2 cups plus but I have a rock gut, didn't bother me, so much my first time. I bottled what I didn't drink into two wine bottles and put into the fridge to age. Guess that will be ok???
This new batch has 7 tea bags and 1 1/2 cup sugar.
I plan on taking a few bottles to Houston for Christmas. Last year I took some homemade wine. This year I will take some mysterious and exotic kombucha :lol My grapes are still in the freezer from this year, I never made 2007 wine...I'll pretend I drank it all myself, the family will never know the difference.