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Post by joyfulmomof6 on Feb 3, 2014 19:22:41 GMT -5
Ok. So what ballpark amount of carbs would indicate unflavored kombucha?
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Post by cashen10 on Feb 3, 2014 20:15:15 GMT -5
I'm not really sure what carb amount to look for, just be aware that if it is too far into E territory it's probably got added sugar. I'm sorry, I know that's not very helpful, lol
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mollyisamum
New Member
Wife to an amazing engineer husband, homeschooling mum to 15yob, 13yog, 11yob, and mum to 7 more!
Posts: 1
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Post by mollyisamum on Feb 21, 2014 12:26:17 GMT -5
Homemade, of course, doesn't use cane sugar. I use turbinado sugar and organic teas. I brew the cooled tea/sugar combo with the SCOBY for about 10 days to 2weeks, then optionally, I flavour in a non-SCOBY jar for a week or so. The kombucha is more like ACV the longer you brew. You can brew longer, but it gets pretty strong! I sure like knowing that it's interchangeable with ACV, so thanks, cashen10! And the benefit to kidneys....fab!
After flavouring, I strain into serving size bottles and send them off in my husband's lunch as well as having at home for the kids and I. I am very new here, but the homemade buch, being better ingredients and also fermenting for your own time period, would have less or more sugar content depending upon the brew time. My family loves blueberry flavour. We also do ginger and lemon, or vanilla with vanilla beans. You can use your imagination. The buch people say about 30% flavour ingredients to liquid. Some liquid has to stay with the SCOBY, say a cup or two, to start it up again. Also, metal items should not touch fermenting items.
One more thing....since honey is an antibacterial, it shouldn't be used in kombucha .... it is, after all, a Symbiotic Culture of Bacteria and Yeast and killing the bacteria will kill the SCOBY.
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Post by joyfulmomof6 on Feb 24, 2014 10:38:37 GMT -5
Molly...glad to have you here! the recipes I have seen and used all use cane sugar? I was coming on here to ask about that...is it supposed to taste like it's sweetened? Even the bottle I bought to use as my starter synergydrinks.com/index.php/products#enlightened-kombucha/enlightened-kombucha-organic-raw-kombucha-original does not list cane sugar or any sugar as an ingredient (just lists kombucha) but it tastes sweet. I'm confused. It's listed as 7 g carbs Do you add your flavorings after you ferment or during? I like the sound of those combinations...lemon ginger and vanilla with vanilla beans. I finally got around to trying to make my own.... I really like it and was happy with how easy it is
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Post by steffanie3 on Feb 24, 2014 13:11:00 GMT -5
Turbinado is a less processed cane sugar
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Post by joyfulmomof6 on Feb 25, 2014 17:52:52 GMT -5
Right, it is less processed but turbinado is still sugar. So other than if you were purist or not, would it matter the type of sugar you used. If the sugar is supposed to be all eaten up by the SCOBY, if I am understanding it right, doesn't it all get fermented out so there's nothing left?
Maybe I didn't word it correctly....should there be a sweet taste at all if the sugar's all used up?
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Post by steffanie3 on Feb 25, 2014 19:40:49 GMT -5
Yes, it does get essentially eaten up, so there can be a slight sweet taste and still why there is a bit of carbs. They aren't listing the sugar, but it is probably there in the "kombucha" ingredient, since they aren't listing the tea either The longer the ferment the less sweet I think.
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Post by musicmama on Jul 29, 2015 15:19:14 GMT -5
Found a little "somethin' somethin' " to keep me away from my beloved Diet Coke... I cold brew a couple of chai spice tea bags overnight in a quart jar, then pour about half into a large glass. I found some kombucha with guava puree (10g carbs per serving/2 servings per bottle) - I pour 1/4 bottle into the tea (ie 5g carbs) add a little Truvia, and fill glass with ice. Yum!
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