Advertise on Bikeforums.net



User Tag List

Results 1 to 11 of 11
  1. #1
    Senior Member
    Join Date
    Dec 2005
    Location
    Portland, OR
    My Bikes
    1982 Trek 950, 1972 Peugeot PX10, Santa Cruz Chameleon
    Posts
    288
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Kombucha anyone?

    Wondering how many have drank Kombucha with good results.

    I have been drinking the stuff for over a year now, really quenches that 'thirst' for something acidic and carbonated. Its really easy to mix up a batch at home, and in 8 days you have a great post ride drink.

  2. #2
    Senior Member AnthonyG's Avatar
    Join Date
    May 2005
    Location
    Queanbeyan, Australia.
    Posts
    3,522
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Yeah I like kombucha and I've been having it for years although I buy the real deal made by experts on a small/moderate scale.

    I'm curious, do you make your own by brewing a kombucha mother culture or is there some sort of easier way to do it. I've often thought of making it but I get put off because kombucha realy likes it hot and it can get pretty cold in Canberra. What I buy is made in Queensland which is far warmer than here.

    Regards, Anthony

  3. #3
    Senior Member
    Join Date
    Dec 2005
    Location
    Portland, OR
    My Bikes
    1982 Trek 950, 1972 Peugeot PX10, Santa Cruz Chameleon
    Posts
    288
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by AnthonyG
    Yeah I like kombucha and I've been having it for years although I buy the real deal made by experts on a small/moderate scale.

    I'm curious, do you make your own by brewing a kombucha mother culture or is there some sort of easier way to do it. I've often thought of making it but I get put off because kombucha realy likes it hot and it can get pretty cold in Canberra. What I buy is made in Queensland which is far warmer than here.

    Regards, Anthony
    I have quite a few friends that make it, so spare 'scobies'(big mother culture) are very plentiful. Room temperature is fine, but the warmer it is the quicker it will brew. Ill put it above my fridge, in the hot water closet or someplace warmer than the rest of the house. My house is typically pretty cold, 60F and it seems to take a 1 1/2 weeks. Let it sit in the fridge for a month with the lid on tight after its donef or more carbonation.

    I follow 'Nourishing Traditions' as much as possible, and it seems you do to. They have a good kombucha recipe-

  4. #4
    Senior Member AnthonyG's Avatar
    Join Date
    May 2005
    Location
    Queanbeyan, Australia.
    Posts
    3,522
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by nickw
    I have quite a few friends that make it, so spare 'scobies'(big mother culture) are very plentiful. Room temperature is fine, but the warmer it is the quicker it will brew. Ill put it above my fridge, in the hot water closet or someplace warmer than the rest of the house. My house is typically pretty cold, 60F and it seems to take a 1 1/2 weeks. Let it sit in the fridge for a month with the lid on tight after its donef or more carbonation.

    I follow 'Nourishing Traditions' as much as possible, and it seems you do to. They have a good kombucha recipe-
    Yeah Nourishing Traditions is good. I probably should just give one batch a go and see what happens. I do have Kefir grains at the moment so I'm making that along with fresh sauerkraut.

    Regards, Anthony

  5. #5
    Senior Member
    Join Date
    Dec 2005
    Location
    Portland, OR
    My Bikes
    1982 Trek 950, 1972 Peugeot PX10, Santa Cruz Chameleon
    Posts
    288
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by AnthonyG
    Yeah Nourishing Traditions is good. I probably should just give one batch a go and see what happens. I do have Kefir grains at the moment so I'm making that along with fresh sauerkraut.

    Regards, Anthony
    Kefir is great stuff, but from my experience can get tricky if your not careful.

    I just take a quart of raw milk, let it sit out on the counter with the lid on for a couple weeks until it seperates. Shake it up and drink, good stuff.

    Also check out filmijolk, excellent as well.

  6. #6
    Senior Member AnthonyG's Avatar
    Join Date
    May 2005
    Location
    Queanbeyan, Australia.
    Posts
    3,522
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    "Couple of weeks".

    Heavens. I let raw milk sour for 24 hours on the bench top. Raw goats milk usualy takes a little longer at 48 hours. Man it must be cool where you are at the moment so how do you get kombucha to brew again.

    Regards, Anthony

  7. #7
    Senior Member
    Join Date
    Dec 2005
    Location
    Portland, OR
    My Bikes
    1982 Trek 950, 1972 Peugeot PX10, Santa Cruz Chameleon
    Posts
    288
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by AnthonyG
    "Couple of weeks".

    Heavens. I let raw milk sour for 24 hours on the bench top. Raw goats milk usualy takes a little longer at 48 hours. Man it must be cool where you are at the moment so how do you get kombucha to brew again.

    Regards, Anthony
    I let raw milk sit until it seperates into curds/whey, then shake.
    I know somebody that lat a quart of milk sit for MONTHS, then drank it. It actually was really good, very acidic-

  8. #8
    Back in the saddle Sponge's Avatar
    Join Date
    Feb 2006
    Location
    Oak Lawn, IL
    My Bikes
    04 Specialized Sworks roadie/old school Miata roadie/GT panetera hard tail, and tricycle
    Posts
    89
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Absoultely the worse stuff I have ever drank! I use to work for a food broker we couldn't give it away let alone sell it. One rep liked it and drank it like it was water...2 months later he had a kidney stone the size of a marble!

  9. #9
    Reverend
    Join Date
    Sep 2005
    Location
    San Mateo, CA
    My Bikes
    2005 Trek 2100, Iro Angus Fixed Gear
    Posts
    530
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    I have also tried it. It was absolutely disgusting. I work in a health food store, and the stuff doesn't sell very well. We have an abundance of it. I started reading this thread and had to dig quite deep to find the supressed memory of vinegar-ish tasting disgusting kombucha drink. Man!
    2005 Trek 2100
    IRO Angus

    Check out my music: www.myspace.com/thereverend

  10. #10
    Senior Member AnthonyG's Avatar
    Join Date
    May 2005
    Location
    Queanbeyan, Australia.
    Posts
    3,522
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by cmcenroe
    I have also tried it. It was absolutely disgusting. I work in a health food store, and the stuff doesn't sell very well. We have an abundance of it. I started reading this thread and had to dig quite deep to find the supressed memory of vinegar-ish tasting disgusting kombucha drink. Man!
    Ahh come on man its not that bad.

    If its taken on a vinegar taste then its old because it does do that if its brewed a long time. If the producers know how to do it then its a naturally carbonated drink not that unlike beer/ginger beer.

    Also saying that Kombucha created a kidney stone is insupportable here-say. It is strong stuff if its made properly however and I probably drink about half a small glass twice a day.

    Regards, Anthony

  11. #11
    Senior Member
    Join Date
    Dec 2005
    Location
    Portland, OR
    My Bikes
    1982 Trek 950, 1972 Peugeot PX10, Santa Cruz Chameleon
    Posts
    288
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by cmcenroe
    I have also tried it. It was absolutely disgusting. I work in a health food store, and the stuff doesn't sell very well. We have an abundance of it. I started reading this thread and had to dig quite deep to find the supressed memory of vinegar-ish tasting disgusting kombucha drink. Man!
    Doesnt sell well? Wow, here in Portland people hoard the stuff and its hard to find. All the stores sell out of it almost daily.
    What brand were you drinking? The only one that is worth buying is the GT Daves, which is not pasturized. If you make it yourself you can tailor the process to make it less acidic and sweeter to taste. But its definatly not for everybody, but both me and my lady friend crave the stuff.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •