Comments on: Activating My Kombucha Scoby

By: Barbara steinke

Barbara steinke — Fri, 31 Mar 2017 20:21:58 +0000

Thank you Elisabeth, that was a good read on water kefir. I figured you would know. Been enjoying my water kefir.

By: Elisabeth

Elisabeth — Tue, 28 Mar 2017 19:29:51 +0000

Sis. Barbara, I’ve never made water kefir so I read about it at this link where they compare the two – kombucha and water kefir. http://www.culturesforhealth.com/learn/kombucha/water-kefir-vs-kombucha/

They seem somewhat similar to me.

By: Barbara steinke

Barbara steinke — Mon, 27 Mar 2017 15:59:40 +0000

Hey Elisabeth, this was interesting. Is the kombucha like the water kefir? I’m making the water kefir and seems like I read where they were similar. I heat it is about 1% alcohol. The recipe I use is 1/4 cup water kefir grains, 1/4 cup organic cane sugar and about 4 unsulfured, organic figs and 2 quarts spring water or filtered water. It’s good and suppose to be very healthy for your gut, etc. if you know if they are similar let me know. Sis barbara

By: Elisabeth

Elisabeth — Mon, 23 Jun 2014 22:05:07 +0000

In reply to Barb Milligan.

Barb,
A very nice thing about Kombucha is that it doesn’t spoil when neglected. Mine has sat for a little over a month and I finally decided to test it with the ph strips that came with my Scoby. All was well and so we decided to taste it. It was sweet but a little bit fiery going down. 🙂 I would like to flavor mine with some fruit but I have to do some research on exactly what to do. Thanks for taking the time to comment. I would love to hear how your Kombucha tastes when it’s all done.

By: Barb Milligan

Barb Milligan — Sun, 22 Jun 2014 19:26:53 +0000

So how’s the Kombucha making coming along? I also got a SCOBY from Cultures for Health and they have been very helpful in answering my questions and doing all they can to help me resolve my problems. I will be successful and hope you are too!

By: Chris W.

Chris W. — Sat, 31 May 2014 08:40:20 +0000

Elisabeth, thank you for taking the time to answer.

By: Elisabeth

Elisabeth — Wed, 28 May 2014 04:25:41 +0000

In reply to Chris W.. I read what little I could on the subject of alcohol levels and what I saw was there is the potential for the fermentation to continue if it is not pasteurized when you use the same mother over and over. So, I guess if you wanted to be sure fermentation had stopped you could pasteurize your kombucha.

By: Chris W.

Chris W. — Tue, 20 May 2014 14:59:22 +0000

I also wonder about the alcohol level. I have read it is different each batch or something like that. They actually made Whole Foods stop carrying it for a while b/c the alcohol content was too high. That was several years ago. I would love to learn more about this and how to control the percentages.

By: Chris W.

Chris W. — Tue, 20 May 2014 14:58:07 +0000

I have wanted to do this for several years. I have bought Kombucha at the health food store and it is extremely expensive.

By: Elisabeth

Elisabeth — Tue, 20 May 2014 04:31:17 +0000

In reply to fellow kombucha lover. Hmmm, beer? Maybe you better not take it in that wine bottle next time. haha jk