Re: Kombucha:Mongolian (?)elixir of health-do you drink it?
"Actually not so much for drinking though as for an experiment"
Aha! I hoped as much.
And what about opals dedicated to kombucha?
(I think nettles are out: too meaty)
Ah yes, chaga...I've been wanting to do a chaga expedition for some time. And damiana--I like damiana tea--would probably be a good kombucha. Damiana and no green or white tea?
Have always wondered why people keep saying not to use other than green, white or black tea--( and black tea is sort of 'blech')
I mean, common sense would say- what?
1. The kombucha (SCOBY) needs tannins. Is this true?
I mean, 'they' say, don't use flavoured or herbal teas--that the volotile oils can mess up the fermentation.
But what about doing these additions as a secondary fermentation? When I once did that, trying to create a sort of champagne, adding just a bit more cane suagr, and a little ginger, it make a delicious sparkling kombucha.
(after about six months capped outside. I lost some bottles in the freeze and thaw--but the rest seemed better for it.)
So many questions, once we start talking experiements!