Comments on: Kombucha and Kvass: Cleansing Ales

By: Dennis O'Kula

Dennis O'Kula — Mon, 26 Sep 2011 21:40:38 +0000

I’m looking for original recipes for Russian Sourdough Breads such Moscow,Rossinsky etc. that are made from sourdough rye, barley from all Russia

Thank You Dennis

By: Tim Bartin

Tim Bartin — Sat, 17 Sep 2011 13:42:19 +0000

I’m wondering about yerba mate’ tea. I was making kombucha but felt after time it was causing me problems instead of helping me.
Some people use yereba mate’ tea in kombucha.
What thoughts do you have on its use without fermentation?
It seems to help me. Some claim it has all nutrients one needs to sustain life.
I have asthma and continue to look for healing from this problem.
Thanks,
Tim

By: Ariela

Ariela — Sun, 30 Jan 2011 21:38:33 +0000

Hello I am wondering what organic black teas were used for the flouride tests. I currently use stash tea to make mine and want to make sure flouride levels are low. Please email me with response to relilyon@gmail.com
Thank you

By: Anita

Anita — Fri, 14 Aug 2009 10:02:55 +0000

Hi Tim,
Have you had Rye Kvass? We had it all summer when we were in the Ukraine a few years ago, & it’s so good. The locals were lining up to get it in the marketplace, so we did, too! It’s benefits are many: firstly, it’s thirst-quenching, & secondly, it kills bad bacteria in your gut. Read this- it’s fascinating! http://www.kvass.biz/en/
“Together with sauerkraut, kvas was the only medicine that saved people from scurvy during a long winter without green, as real Russian kvas was made from malt that is notable for rich content of vitamins B. In folk medicine, kvas was used for curing cold, dropsy, fever, intestines diseases. In Russian hospitals, kvas was a necessary daily beverage for every patient. To increase nutritious value of kvas, it was made from two kinds of malt and without sugar; sometimes people added some honey to “ennoble” the beverage.”( http://www.russianfoods.com/cuisine/article0000D/default.asp )

By: Tim

Tim — Thu, 13 Aug 2009 16:49:51 +0000

Sorry, I hadn’t read far enough before I excitedly posed my question. I see the answer in the recipe for rye kvass.

By: Tim

Tim — Thu, 13 Aug 2009 16:43:16 +0000

I’m curious about kvass made from stale rye bread. I make the sourdough from nourishing traditions. This uses spelt flour with a rye starter. It proofs better.
Is the bread they are talking about, (sourdough rye) from which they make rye kvass, made with all rye flour?
Thanks much,
Tim

By: Anita

Anita — Sat, 02 May 2009 02:50:00 +0000

Hi Amanda!
Kombucha cultures are affected by cooler temperatures; the length of brewing time, also possibly fizziness & taste. They need to be kept above 20′C, also to avoid problems like mould. I’m wrapping my brewing bottles in blankets, & use a reptile heating pad during winter. Best to keep them in a warm spot, but not in the kitchen, because of steam/fat odours/smoke/gas fumes, plant spores. Good to add an infusion of fresh ginger pieces to the bottle of finished drink, to help keep away colds over winter.
All the best, Anita.

By: Amanda Swan

Amanda Swan — Mon, 20 Apr 2009 02:30:12 +0000

I added a Tulsi tea bag to my Kombucha. Added a really nice extra flavour.
Also, cooler temperatures don’t affect the Kombucha other than to increase the brewing time do they?

By: Anita

Anita — Wed, 01 Apr 2009 12:36:59 +0000

Hi Audrey,
Yes, it’s fine to leave Kombucha to go for more than 8 days; in fact, it’s healthier! Benefits increase.
This is the way to get it more fizzy -Bottle your fermented drink in Grolsch-type bottles (with a metal clip-down, air-tight lid), you want to keep these bottles at ROOM TEMP. for at least 5 days, & add a source of sugar for the yeasts (such as fresh ginger root, or a few raisins). The reason for this is twofold:

1. It allows a build up of CO2 (gas) that makes the drink fizzy. 2. It allows the tea to mature and develop a more mellow taste.

After 5 days, you can move your bottles to the fridge or somewhere else cool / cold, then drink your cold, fizzy Kombucha!
Remember that your first batch of komucha will most likely be flat, then the yeasts will begin to develop, & create fizz. Try more starter liquid (20%) in the next batch, this should help the yeasts. Then reduce back to 10% next batch.
Happy fermenting!

By: Audrey

Audrey — Tue, 31 Mar 2009 23:34:09 +0000

Does anybody know whether it is ok to leave th kombucha “brewing” for longer than 8 days. Do some of the benefits decline? I have been doing it for 2 weeks so make sure the sugar is eaten up in the process. I am also looking for a way to get it a little more fizzy!