Kombucha Chronicles Part 12: Weed Berry Booch Tasting, Favorite Second Ferment Flavors and Thoughts on Brewing
Yesterday we finally tasted the weed berry booch and it honestly wasn’t what we expected. Despite having only added berries and cannabis leaves, my once tart brew was sweet like a juice. It’s something we find interesting and plan to experiment further, but as it stands as far as flavor is concerned it’s a success. […]
Kombucha Chronicles Part 11: Weed Berry Booch
As a Cannabis lover, my first question when trying new things is almost always something along the lines of “Can I put weed in it?” I kid you not, as stereotypical as it is that’s where my mind goes. It’s been revolutionary for me as far as health is concerned, so it’s only natural that […]
Kombucha Chronicles, Part 10: My Personal Unschooling and Learning to Brew
My kombucha hobby is a bit of an obsession at this point, which I find very interesting. It’s one of the few health food things I’ve taken on and actually rolled with. Booch may just be the kick in the ass I needed to really pursue getting healthy. That being said it’s been an interesting […]
Kombucha Chronicles Part 9: Fine Tuning Your Brew and Cleaning Brewing Vessels
Everyone’s kombucha tastes are different. Some swear by the continuous brew method, in which you never really remove the scoby from the vessel in which it brews, save for a few cleanings a year. Then there’s the batch method, where you clean and sterilize your jars every cycle. When I noticed a slight change […]
Kombucha Chronicles Part 8: How to Use Extra Kombucha SCOBY’s & Vinegar
So what happens if you end up with of over-fermented tea or extra scoby mats? There are actually more uses for these byproducts than kombucha itself, which is primarily just a living drink. From medicine to dog treats, Kombucha has all the bases covered. Many brewers are known for keeping a special jar just for […]
Kombucha Chronicles Part 7: Kombucha Recipe Do’s and Dont’s of Brewing Your Own
The biggest concern most people have as a new brewer is whether or not they’ll recognize if something is wrong with their kombucha recipe. We hear horror stories of people having died from contamination in one regard or another and that’s enough to scare anyone off from brewing. In reality, it’s not that hard to […]
Kombucha Chronicles Part 5: SCOBY Hotel and the Continuous Brew
As I delve more into the world of kombucha, I realize it’s more complex than I expected. The cool thing about starting to brew kombucha is that once you’ve started, you can keep going in what’s called a continuous brew. This is the way to keep a steady supply of kombucha without having to suffer […]