Sparkling Kombucha Update

I havent had Kombucha in a while for a number of reasons, and yesterday was the first time I tried my recent batches. I had been creative, filling 0.2l Perrier bottles with Kombucha + X, X being grape juice, apple juice, ginger, mandarines, orange juice, … – you get the picture.

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If you have followed my new Thor Falk’s Reading List blog then you know that I have recently had interest in Kombucha.

Now I will not bore you into explaining what it is – I am not really an expert given that I only now have consumed my first batch that I have started about two weeks ago. Here really just some random comments on my (limited) experience so far.

  • Making my own scoby works rather well – I simply got started buying two bottles of Kombucha in a health store in Paris, mixing those 1:1 with cold tea (green gun powder seemed to work well) and some sugar (10 table spoons for 1l) and keeping them in the warm for a while
  • Patience is a virtue – it takes almost a week until there is some kind of skin (the scoby) on top. Once the skin was there I drank a bit (was very sour and vinegary) and used he remainder to grow new scoby’s
  • I could not find big jar’s – I am using 1.5l Weck glasses instead; they are quite nice – no need to cover with a towel (just close the lid, without the seal), and it is possible to seal them in order to get the pressure up (havent had too much fizz yet though)
  • I own six jars, five of them having scobys (just split one, so that I have six of them); this gives me (a) a continuous flow, (b) variety, and (c) some insurance against a scoby-nuclear-disaster
  • I am using a double fermentation technique – add some sugar & spices at the end and let it ferment for another day or so (so far only did ginger and sugar – yum!). Double fermentation is definitely a winner!
  • The continuous flow technique is rather easy with those glasses – the scoby stays in place, and tea is poured out or in. No need for a fancy dispenser (which, in the UK, is at least £100 – and it is 10 liter)

Stay tuned!