http://www.arborteas.com/teablog/kombucha/kombucha-brewing-dos-and-donts/ The official weblog of Arbor Teas Wed, 22 May 2013 22:56:49 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://www.arborteas.com/teablog/kombucha/kombucha-brewing-dos-and-donts/#comment-969 Klover Thu, 12 May 2011 05:43:24 +0000 http://www.arborteas.com/teablog/kombucha/kombucha-brewing-dos-and-donts/#comment-969 Usually the flavoring is done during secondary fermentation after harvesting. At that time it is safer to experiment with adding flavors with fruits and herbs, etc. During the first stage, as you mentioned, even by boiling the ginger, it is too risky that: 1-oils may be released into the water and float to the surface where it will affect SCOBY’s intake of O2. 2-many roots and herbs are naturally antibacterial/fungal which may also have negative effects on your mother culture. Harvest your “virgin” brew to protect your culture and THEN experiment to your heart’s content…Many successful brewings!

]]> http://www.arborteas.com/teablog/kombucha/kombucha-brewing-dos-and-donts/#comment-300 Ingrid Tue, 06 Jan 2009 13:01:23 +0000 http://www.arborteas.com/teablog/kombucha/kombucha-brewing-dos-and-donts/#comment-300 What about if the ginger is boiled in the water that you use for the tea, but removed before the fermentation process. Is this still a bad idea?

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