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**Monkeyfister** · **Monkeyfister** CENSORED User ID: 99872 09-27-2012 02:35 AM **Posts: 3,538**

Astrochik Wrote:

LoP Guest Wrote:
Astrochik Wrote:
that's what I want!

I like it fizzy.

my favorite GT flavor is trilogy - citrus, raspberry, and ginger

Those are my favorites too. I even like the new chia seed flavors.

The secret to getting the most fizz is to add 1/2-1 tsp of honey or sugar when you bottle them.

And they have to a nice warm place to ferment.

Summer is when I have the best brews.

In the winter I use a seed warming mat. This is the one I use.. http://www.amazon.com/Hydrofarm-MT10006-...ed+warming

I've tried many, many different flavors and always go back to the ginger/honey kombucha. Add a little lemon juice & zest and it tastes similar to GT's citrus.

My other favorite is to add pureed strawberries and lime juice/zest.

You'll have fun creating your own special brews. It's definitely an art.

ok so my kombucha has been going for a couple of weeks, I'm using the continuous brew method, so I draw off half a gallon every couple of days, and add half a gallon of new tea.

It's really good!

I made an experimental bottle with cayenne pepper powder and garlic. So if anyone gets sick I have some kombucha medicine.

Seems like a lot of people are getting sick. Some people around me are sick, so if I catch it I'll drink the garlic brew...

I want to try cinnamon/spice like mulled cider, seems like it should work, I think I've got cardamom pods in there somewhere.

My friend said she had some with vanilla bean that was good.

I'm going to have lots of bottles to test on, I will only drink half a quart a day probably. Maybe I should drink more...

It's supposed to be an alkalizing food although it's got a low pH and made of sugar. Anybody know anything about that?

My scoby is really large, and a new one is growing on top of that. I will have to divide it soon. I wonder if you can make any food out of it?

All this discussion of flavoring it and stuff.

I've heard a lot of reviews that it tastes like dirty socks soaked in vinegar, and similar-- fungus taste and sour to sum it up.

Its that true?
Can you describe the flavor(s) involved?
I have been interested in Kombucha since my friend, Dr. John Hutchison recommended it. But, the vinegar taste keeps scaring me away from trying it, and it is not exactly an easy thing to come by to sample.

I regularly take Agarikon fungus for my health, amongst a few other herbal remedies and tinctures, so I'm no stranger to off tastes.

Can you be more specific and descriptive of the taste/flavors?

-- similar to...
-- sorta like...
-- kinda reminds me of...

Any and everything along those lines would really help me make a decision.

**Monkeyfister** · **Monkeyfister** CENSORED User ID: 99872 09-27-2012 02:41 AM **Posts: 3,538**

Astrochik Wrote:

so it's been in there five days, and a new scum layer is growing on top

I tasted it - tastes good! only slightly fermenty/fizzy

I want fizzier

so I guess I have to bottle some and put some more sugar in and seal it up to get the fizz going...

wish me luck!

I think I will try adding some chia seeds to a bottle.

this lady who gave me the scoby said her near vision has improved since using it, and she stopped for a while and it got worse so she started using it again.

mine has been getting a lot worse the last few years, so I'm hoping this helps me too.

I've got a bunch of white sugar stored, and dry milk, so I'm thinking I can probably keep brewing my probiotics even after the economy collapses..

better get a few dozen boxes of green tea!

do yourself a BIG favor, and buy bottling sugar and bottles, caps and a capper from a Beer-making store... these people are good and easy on the pocket: http://www.northernbrewer.com/

Bottling sugar is refined specifically for the job of adding fizz to a bottle of any fermented brew, and comes with excellent ratio instructions.

Exploding bottles is not a good thing to witness! I made the mistake of using regular ol' white sugar in my beer-making my first time up. Glass shrapnel and wasted beer everywhere.

**roadtoad**

I used a big bowl that held about a half gallon. It would take a week to make a new, pancake-like cover, which you could give away, so anyone could try it.
You had to strip the 'pancake' in half, so you could brew a new batch yourself.
I grew it in the gargage, but, my wife and daughter couldn't stand the smell, so they threw it out.
The stuff is great though.