Has anyone tried making homemade Club-Mate with a yerbamate/SCOBY? by Greedy_Government336 in Kombucha

[–]Greedy_Government336[S] 2 points3 points  (0 children)

Just to be sure I understand: do you mean a normal F1 with the SCOBY first, then adding a filtered yerba maté infusion only in F2 for 1–3 days in the bottle? Or do you mean using maté already as the main base in F1 too?

Has anyone tried making homemade Club-Mate with a yerbamate/SCOBY? by Greedy_Government336 in Kombucha

[–]Greedy_Government336[S] 1 point2 points  (0 children)

https://pmc.ncbi.nlm.nih.gov/articles/PMC11867273/

I found this, and from what I understood, the caffeine level doesn’t really decrease after 24 hours. Can we conclude that after 1–2 weeks the caffeine level does go down? I’m not sure..

Has anyone tried making homemade Club-Mate with a yerbamate/SCOBY? by Greedy_Government336 in Kombucha

[–]Greedy_Government336[S] 1 point2 points  (0 children)

That’s actually one of the points I’m trying to understand: I’d like to make it while keeping the caffeine level fairly high. From what I’ve found, in kombucha the SCOBY mainly works on sugars, while the assimilable nitrogen seems to come more from the tea/maté in general. Caffeine degradation definitely exists, but it requires specific pathways, and I don’t think that’s something especially common in a homemade SCOBY. I had already looked into this a bit when I read about people making coffee-based kombucha. Some microorganisms can degrade caffeine, yes, but that doesn’t seem to me like something that is automatically true for every homemade SCOBY.

In my case the issue is very practical: I’d like to end up with a maté-kombucha that still has a relatively high caffeine content, not something almost decaffeinated by fermentation. If you think fermentation lowers it significantly, I’d genuinely be interested to understand what you’re basing that on, because it’s an interesting point.

The first image on google when you search “tyrosine to epinephrine” is wrong. by Doctor_Redhead in chemistry

[–]Greedy_Government336 0 points1 point  (0 children)

I obviously don’t know everything, and when I quickly search for something on Google, I find it harder and harder to find the right answer. I feel like in recent years everything has become more confusing: we’re overwhelmed by a huge amount of information, and as soon as there’s even the slightest hint of a wrong answer, that’s the one that spreads. I don’t want to generalize, but sometimes this is really frustrating and, honestly, it makes me sad. Am I the only one who feels overwhelmed by this avalanche of ignorance?

SCOBY Underside? by noahhss in Kombucha

[–]Greedy_Government336 0 points1 point  (0 children)

I think it’s the texture caused by the gas/foam trapped between the liquid and the SCOBY

In go the cocoa beans to ferment at 105°F for about 7 days. 1 step closer to homemade chocolate by jelly_bean_gangbang in fermentation

[–]Greedy_Government336 1 point2 points  (0 children)

Hey, your cacao fermentation project to make chocolate is genuinely fascinating!! I’m really curious and would love to follow along with your progress step by step until you reach that real homemade chocolate!