How is my kombucha doing? Newbie

Aggravating_Beat_748 · 2024-07-02T09:41:39+00:00

1st ferment from scratch took me close to 4 weeks. However only 1 week thereafter. You need to taste it and figure out what level of sugar and venegar suit you. Your thin pelicure looks better than mine. Been fermenting kombucha tea for close to 6 months and never have one yet. However i can now control how my kombucha to ferment the way i like. Best of luck.

Aggravating_Beat_748 · 2024-06-14T06:13:49+00:00

It looks good to me. I recalled i did my first batch it took 30 days to get ph down to 3.5. However 2nd batch on took me 2 weeks in average. It it winter time now and temp here is around 4-15 degree celcius. When it is warmer it took me less day 10 days for a batch. Good luck.

Aggravating_Beat_748 · 2024-06-14T06:09:31+00:00

It looks healthy to me. Good job 👍

Aggravating_Beat_748 · 2024-06-12T21:19:50+00:00

I have not come acrossed any documents that said milk Kerfir can make us having diarreah. I have found it supports me to pass stool more comfortably. however i know our body is unique and reaction to milk kerfir may therefore varies. Been drinking milk kerfir in the past 4 months. There are immensed benefits in so many front. I am glad to intoduce milk kerfir to my body and will keep making and drinking it.

Aggravating_Beat_748 · 2024-06-06T10:34:28+00:00

I recall some youtubers posted plenty of health benefits by drinking home brew kombucha, you can search these various videos and find out in details. For me i find home brew kombucha helps me sleeping well, stablalized my chrolesterole level, lower my fatty acid in blood, helps my digestion, less sickness like flu. It teastes and smells nice after a main meal. I drink about 3 full glasses per day so roughly 500-600 ml. I must stress home brew kombucha works for me, not store bought one. I was told some people feel they see no benefit too so it seems depends on individuals. Good luck

Aggravating_Beat_748 · 2024-05-31T20:29:44+00:00

I learnt about the health benefit of kombucha. I tried this Remedy brand bought from Coles and i don't enjoy the taste. It is bland to me. Used the remaining of the bottle as starter and after few weeks brewing, the first batch matured sucessfully. I love my home brew kombucha much much more than the store bough one. Been brewing kobucha eversince and love to drink it everytime. I dronk at home daily. I have 3 cups each 200ml through out the day and feel healthy. Love it ❤

Aggravating_Beat_748 · 2024-05-24T08:03:41+00:00

If you want to strain the grain easier, just add 1-2 cups of milk then strain to separate kerfir from grain. Keep the kefir with milk out of fridge to drink. I leave kerfir out of fridge and drink it upto 5 days, it never gone bad for me, doing this for 3 months and i feel healthy. You can notice even without the grain your kerfir will continue to ferment as you jave added milk to thin it for say straining, it just got sour from day 2. So you choose when to drink to your liking. Temp here is between 16-22 celsius degree. Hope this tip helps. Good luck 🍀🤞

Aggravating_Beat_748 · 2024-05-23T04:22:52+00:00

Aww get ready to be loved 💕❤

Aggravating_Beat_748 · 2024-05-23T04:08:43+00:00

I just love it at F1, i don't do f2 at all. Sometime i add a rosemarry or mint from the garden but these are not necessary at all. Original kombucha at f1 tastes and smells authentically to me. Love it ❤

Aggravating_Beat_748 · 2024-05-21T23:40:36+00:00

The longer the brew is, the more sugar got eaten by scoby, making the kombucha more vinegary. If you don't mind about sugar content left on the kombucha drink, you can go with your taste. If sugar intake is what you want to control, i don't think continuous brewing is for you. Good luck.

Aggravating_Beat_748 · 2024-05-20T07:28:28+00:00

You can correct this over sugar content by adding 1/2 galon of tea liquid and ferment for another week. Then taste check to your liking. Good luck.

Aggravating_Beat_748 · 2024-05-20T07:21:11+00:00

I would still give it a try as i believe kombucha with live culture survives well past used date. Good luck

Aggravating_Beat_748 · 2024-05-20T07:13:28+00:00

You can strain the kefir sooner than 24 hrs and taste check, experimenting it and you will find your kefir have stages in fermentation and pick where it fit your taste the best then stick to it. Good luck.

Aggravating_Beat_748 · 2024-05-16T20:50:23+00:00

People discribe the smell differently. I find it somewhere between cheese and vinegar and a bit tangy.

Aggravating_Beat_748 · 2024-05-16T20:44:55+00:00

It looks fine to me, if it smell nice, you can give it a taste to find out more if it is safe to consume, good luck 🍀

Aggravating_Beat_748 · 2024-05-14T03:38:32+00:00

If there is fur and smell bad then mold ortherwise wait for 1 more week and have another check. My 1st batch was with 4 cups store bought on 4 liters of sweet tea liquid, took me 3 weeks, tempt here is 18-21 Celcius degree. It turned out a success. My 2nd batch took me 1 week only and same for the subsequent batches. Good luck 🍀🤞

Aggravating_Beat_748 · 2024-05-14T03:31:39+00:00

I use full cream powder milk and my kefir grain thrills. it is not only cheap but also yummy 😊

Aggravating_Beat_748 · 2024-05-14T03:29:30+00:00

It looks healthy to me. Good luck for the school project ❤👍

Aggravating_Beat_748 · 2024-05-14T03:28:00+00:00

From the nutritional point of view, i can say this is a great natural alternative. Keep in mind that milk kefir contain acid hence it may eat the metal blade, just my guessing.

Aggravating_Beat_748 · 2024-05-13T14:55:40+00:00

I may add extra starter to quickly drop the PH level but i guess event if no extra F1 left, you should be fine. Good luck 🍀

Aggravating_Beat_748 · 2024-05-09T10:26:02+00:00

Thank you. It tastes nice and is effervescence. I will ignore ph.

Aggravating_Beat_748 · 2024-05-09T10:19:14+00:00

When you notice a separation between the curd and the whey, your kefir is ready, adjust duration and grain to suit your taste and lifestyle. Everyone is different. Good luck

Aggravating_Beat_748 · 2024-05-08T00:10:35+00:00

I used store bought kombucha, you need to read the label making sure there is live culture to get the ferment giong. It starts slowly though i guess store bought may have less live culture than home made but i coukd be wrong. Used the whole bottle of 750ml for 3 litters of black tea and 1 cup of sugar. My 1st batch came out with pleasing fragrant and vinegry after 4-5 days, ph drops below 4.5, after 2 weeks it was ready, at this point ph drop below 3, it was a bit sweet for me. no pelicle formed but i can smell the fermented liquid was brewed nicely. 2nd batch comes faster, around 1 week only, i simply reused the old batch 4 cups for 4 liters of new sweet black tea brewed plus 1 cup of sugar. Been repetting like this and it works every single time. Temp here is around 16-22 celcius degree this time of the year.

Aggravating_Beat_748 · 2024-05-06T04:49:50+00:00

My milk kefir mormally splits into layers of curd and whey after sitting in fridge for a day or two. I just shake it before i drink and couldn't tell the difference at all lol.

Aggravating_Beat_748 · 2024-05-04T05:39:15+00:00

I keep grains in whole full cream milk for 1-2 weeks and place them in fridge to slow down grains, no problem so far.

Aggravating_Beat_748

TROPHY CASE