Kombucha Chronicles: Still Brewing and Expanding for Sales
Things are still brewing up here and as demand starts to rise for this product I've been working on ramping up my production. This time, I harvested some pellicles and kombucha to start a new jar, making it so I will have more than 8 active gallons of brewing capacity. I've got more than 7 gallons more than that in empty jars but I have to grow the starters to fill those jars unless I just want to split a brew between them and do it that way.
Yesterday was bottling day for two of my two gallon brews, one a green tea and one a green tea jasmine blend that's very tasty. I still have another 2 gallon to harvest but I still need a few flavoring fruits and such to do that.
I'll give these jars a rest a few days to allow the fluid in them to get more tart, stronger. Then I'll fill with more sweet tea and start the process over.
Did you enjoy this post? Check out the links below for more like this one!
The Kombucha Chronicles, Part 7: What's Wrong with My Booch and The Dos and Don'ts of Brewing Your own
The Kombucha Chronicles, Part 6: The Truth Behind The Miracle Kombucha Brew
Kombucha Chronicles: Fermenting Update
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Farm Update: Consistent Quail and Chicken Egg Production
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Datura Blossoms in the Morning Photo Shoot
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I LOVE Kombucha and used to brew it myself, until I got too lazy. But reading your stories inspired me to start this again, so I've been brewing for the last couple of months again. Thanks for this! Awesome to see how this developed.
Hey, that's awesome to hear! It's been a lot of fun even with a few failures here and there. Glad I could inspire you to get back into it!
Yeah, I know all about failures when it comes to Kombucha.
I used to get nasty mold all the time and was ready to pack it in.
Until I started reading more into it and made a tiny change: moved the jars into a different area.
And it worked! These days, the kids even help and come up with new things to try.
I just got mold on my scoby hotel for forgetting about it in my kitchen. Good thing I have another lol
Oh no! I hope it wasn't because I mentioned it, lol. I believe the reason why mine got mold was because of temperatures fluctuating too much (from cool to very warm when the heat comes on, Ireland is great for that...sigh), when I moved it to the pantry where the temperature pretty much stays the same, they were fine. But that's what I love about it too, I learned so much from making mistakes and am still learning. everyone's experiences are so much different with it. Have you ever tried to make Jun, with honey instead of sugar? I haven't yet, but very curious about it.
I haven't but the research I've done on it has told me that method doesn't produce jun. Maybe I should experiment but everything I know tells me that shouldn't work lol.
I just ordered the scoby for it online...let's see what happens. I'd prefer to use raw honey instead of sugar and it's supposed to be a bit milder. From what I've seen the temperature can be a bit lower than with kombucha. The only issue I have is space, since you're not supposed to have too many fermenting things too close together and I also have kimchi and kefir.
Yeah space is an issue I deal with too. If you ordered it there's a good chance it's actually jun, so I'm excited for you. it's got a lot shorter fermentation time and higher alcohol content I've read.
Wow, your ‘buch collection has GROWN! 👏🏾👏🏾
Yep and I've been slacking honestly I could have all those jars filled at this point lol. I've got a little room to grow then I'll be complaining for another jar lol.
I see the date 11 15 17. Is there a shelf life to this that one should pay attention to? Thanks for the post!
The date on the jars is the brew start date with with my bad writing is actually 11/5/27 and 11/7/17 lol. It's just so I know exactly what day it was started and can get an idea of how many days in I am. Theoretically I could just leave these for a few months and they'd likely be fine.
Kombucha is only bad when there's visible mold...if it's not you can drink it but it might be tart if it's old.
Kombucha is Awesome!
Have you tried Jun? Jun is Kombucha made with green tea and Honey. :) It's an amazing kombucha, if a little pricey these days. :) Thanks for the post!
Go Be Awesome! :D
I have no access to a Jun scoby so unless you wanna bring me one I'm not able to try it until further notice, but I have heard of it. It has higher alcohol content than kombucha regular does.
You already have kombucha scobys... drop one in a jar of green tea sweetened with half honey, half sugar. Next batch go all honey for sweetening. Bang, you have a Jun scoby. Phenomenal taste. ;)
From my understanding that's just now how it works....you can get a product but it's not jun.
The bacterial and yeast strains are different between the two scobies which is what makes them different.
You'll find information like this on the web, and in my experience it's not correct. The only difference between a kombucha and Jun scoby is their adaption to black tea/sugar and green tea/honey. It only takes a few batches, as I noted above, and after that it's all jun. Were it a different combination of bacteria and yeast, it wouldn't work and would probably taste funny.
Since it tastes like heaven in a glass, I stand by the info of those who say "nope, it's the same scoby, just adapted." and it's delicious. ;)
I have heard of many people trying this and degrading their scoby as well though...this is one of those things that I'm just not sure on ha
Degrading their scoby? I didn't have it happen with my scobys... I only ended up with lots of healthy extras. ;) Only takes one jar to test it yourself.
Go be awesome! :D
I have never tried Kombucha but I’ve been hearing a lot about it lately
kombuchachronicles.com hosts my series that I originally posted here on Steemit on Kombucha.
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