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TIME FRAME: 16 days
START DATE: July 29th, 2013
END DATE: August 13th, 2013
In this experiment, I performed 3 different test at the same time.
Test 1:
Is it possible to make a starter from commercial brands of kombucha?
Test 2:
Will different flavors yield different results on the ability to make a starter from store brands as a starter?
Test 3:
Will the amount of sugar make a difference on the size and speed of development?
TEA RECIPE:
I just used the instructions from the side of the box.
1 tea bag per 8oz water.
Sugar: 1/2 was single sugar and 1/2 was Double sugar
Single Sugar:
2 tsp sugar to 8oz tea.
Double Sugar:
4 tsp sugar to 8oz tea.
The five different types of commercial Kombucha that I used were:
– GTS: Organic Raw Kombucha (This will be our ‘Control’ since this is what the recipe calls for)
– Bucha: Lemongrass Ginger
– Synergy: Mystic Mango
– GTS: Multi Grain
– GTS: Ginger aid
PROCEDURE:
1) I poured 8oz of each bottle into the Single Sugar jar and 8oz in to the double sugar jar.
2) Then I added 2 cups of tea to the respective jars (i.e.: Single sugar / double sugar).
3) I covered the tops with cheese cloth (BAD idea) with the idea that it would keep dust dirt and any insects out. However this would not end up being the case.
4) I put the jars in a warm, dry, dark place (hall closet) for 16 days.
5) After 16 days, I compared the sizes of the new SCOBYs that formed.
RESULTS:
– GTS: Organic Raw Kombucha (The Control)
There was absolutely NO activity from this bottle in either the Single or Double sugar.
– GTS: Ginger aid
Had a nice SCOBY form on each of the samples.
Single Sugar: 3/16 inch thick.
Double Sugar: 3/8 inch thick.
– GTS: Multi Grain
This also formed a nice SCOBY in each sample.
Single Sugar: 1/4 inch thick
Double Sugar: 1/4 inch thick
– Synergy: Mystic Mango (WINNER!)
This formed a thick SCOBY in each of the samples.
Single Sugar: 1/2 inch thick.
Double Sugar: 3/4 inch thick.
– Bucha: Lemongrass Ginger
There was absolutely NO activity from this bottle in either the Single or Double sugar.
RESULTS OF TESTS:
TEST 1:
Is it possible to make a starter from commercial brands of kombucha?
ANSWER: Yes. Depending on the flavor.
TEST 2:
Will different flavors yield different results on the ability to make a starter from store brands as a starter?
ANSWER: Yes. Acidic environment seems to do better.
TEST 3:
Will the amount of sugar make a difference on the size and speed of development?
ANSWER: Yes. But only slightly. In the samples that had SCOBYs form, the thickness of each was only slightly different. Different test might yield different results.