Organic Kombucha

Kombucha Tea, Cultures, Benefits and Hazards

How much Kombucha Should I drink? February 3, 2009

Filed under: vanessa — dlindy2730 @ 2:32 pm
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How much Kombucha should I drink? Is a bottle from the store ok to drink in its entirety in one sitting? The answer to this and all of these questions delivered to you right after this commercial break…

Today’s Kombucha blog posting is brought to you by “Water”. Water America’s favorite past time is now available in all sorts of flavors. Trick your kids into thinking they are drinking something unhealthy! Water, Yum! Available for free or be silly and pay for it!

Ok were back! So…how much kombucha should you drink? I can’t actually answer that because, well, it depends on your body. Anytime you introduce something new to your system you should do so gradually. I ignored this when I first started drinking kombucha and in the interest of letting you finish your lunch today…I got “the runs”. Some people are even allergic to Kombucha although a small percentage. I would recommend having no more than a 4oz glass of kombucha upon first introducing it to your system. You can then gradually increase the amount having no more then around 32oz in a day. It took me about a month or two to allow my body to get acquainted with kombucha, now I’m drinking it like “Water”. I’m drinking plenty of water too though, it’s always important to never abandon our old friend H20, no supplement or health drink will ever replace drinking lots of water. It’s every important to always stay hydrated. Kombucha tea is amazing, I won’t let you say i’m telling you it’s not! I won’t! BUT let’s also drink water!


The difference between buying kombucha in the store and brewing your own kombucha

I can break down the difference between store bought kombucha and brewing your own kombucha pretty easily:

Probably the biggest thing is price. I’ll put it this way, if you buy a bottle a day, let’s say you have 30 bottles a month, 360-365 bottles a year at 5 bucks a bottle. That comes out to 1,825 dollars a year on kombucha tea alone! So much for that new computer you were planning on buying…BUT if you brew your own bottles it comes out to literally pennies per serving, there is the money that goes into buying a kombucha brewing system but after a month of not buying kombucha bottles at the store it has literally paid for itself.

CONTROL THE SUGAR, (kombucha good for diabetics)
You can control the amount of sugar your kombucha has. Most commercially brewed kombucha you buy at the store is loaded with sugar so unfortunately diabetics can’t enjoy the other benefits of kombucha. To control the amount of sugar simply brew longer and your kombucha will “digest the sugar” if you will. This process also allows you to control the fizzyness, some people like it super fizzy, some don’t, simply let it ferment longer for more fizzy kombucha.

Some people are really sensitive to caffeine so the idea of store bought kombucha isnt really a good idea. BUT!!! When your brew your own kombucha you can use non caffeinated tea such as honeybush and rooibos for kombucha brewing. You can check out the entire selection of teas approved for kombucha brewing


Question about my first kombucha brew January 24, 2009

Here is a question we recently got:

Got the brew kit a week ago, and am about to start to bottle my first batch. I noticed yesterday that the new culture that formed on top looked kinda blue. I read that cultures can mold and infect the tea, and now I am scared. how does this look to you?

Picture of a Healthy, yet Very young baby scoby

Picture of a Healthy, yet Very young baby scoby

If it is ok (i really hope it is), after i bottle the all the tea (and leave a little?) can i just put new brewed sweetened tea right on top of all the culture, or do i take some out?

Thanks for helping me out I am really excited to finally be brewing my own kombucha.


As far as I can see you look good to go!! just save around 15% (usually the spigot placement is a good measure of 15%) and pure some fresh tea on top.


To ensure a healthy and more evened out batch: After you pour your sweet tea on top of the SCOBY, draw a big ole glass from the spigot and pour it on top. This will take part of the 15% starter tea from your last batch that was on the bottom and place it on top of your new sweat tea. Kind of like a starter tea sandwich where the starter tea is the bread (rye, pumpernickel, any kind you want) and the sweat tea is the turkey (unless your a vegetarian, and then it would be the tofurkey).

This gently mixes the older more acidic brew with the fresh sweat tea, causing the ph level to drop a little bit faster before the sweat tea can become susceptible to harsh environmental conditions.

Happy Brewin’!


PS: Congrats on rockin out with the culture and a helluva great pic!


Setting Up Your Porcelain Brewer: Part 2 February 28, 2008

Filed under: 30 Day Challenge,kombucha — kombuchasean @ 5:32 pm

Sorry for the delay part 3 tomorrow.


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