Kombucha Challenge Signup Page

January 6, 2013 · 174 comments

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Today is the Day to Challenge Yourself

It’s time to take control of your health. Adding traditional cultured foods and beverages into your diet can be one of the most beneficial things you can do for your health. I know for me it is very important. I made a new year’s resolution to add more fermented foods and drinks to my diet and to learn how to make them at home. In particular, I am finally drinking kombucha and I hope the Challenge will help you do the same! I hope you join me in taking this giant step forward. Let’s share information, support and recipes!

We Are Too Clean and Have Lost Our “old friends”

The beneficial bacteria, yeasts, fungi, viruses and even worms (read more about that here) that inhabit our intestines are our friends. They are supposed to live there, having evolved inside of us over hundreds of thousands of years. They do much for us and in return we give them home and hearth. These microscopic critters are our friends and as such must be treated with respect and generosity.

Over the course of the past hundred years, with urbanization, better sanitation, refrigeration and better living conditions, we have become more sterilized. Conventional attitudes have a firm belief in the germ theory and medicine quickly responds to the slightest sniffle with an antibiotic. We have done a good job in killing off potential pathogens, but also our beneficial bacteria as well.

Additionally, with the advent of refrigeration it was no longer necessary to ferment foods in order to preserve them. However, the symbiotic nature of our relationship with our microflora was not taken into account and most of us are depleted and out of balance, because we do not have the volume of beneficial bacteria we need.

For vibrant health we need to culture, nurture and revere our microbiome (bacteria, yeasts, fungi, viruses, helminthes).

Join the Kombucha Challenge!

Start to drink and learn how to make this amazing functional, living beverage a part of your life. You may start at any time and be at any level of competence. Beginners are welcome as well as the seasoned kombucha fan!

My goal with this challenge is to engage as many people as possible to the health benefits of fermented foods and kombucha in particular — to teach them the simple skills that will develop their confidence to move forward in their health goals.

Make a goal

It’s all about kombucha! Start to drink a little at each meal as soon as possible. You don’t have to make it at home! You can start by buying it at your local health food store before you commit to making it at home. As with any probiotic food, start with just a little and work up the amount slowly in order to let your body become accustomed to the new food. This is a living food and some people will react to it, especially anyone with a known health problem. So don’t go and guzzle a full glass of kombucha on the first day unless you ordinarily do this!

I started several weeks ago to drink 1 – 2 ounces with my meals. I already feel a difference in my digestion! My goal is to work up to 1/2 cup at each meal and some sips in between, as I found that it helps me control sugar cravings. That’s why I’m so excited about it! You can feel the benefits almost immediately!

I’ve tried several of the flavors and have a good idea about which ones I really like best. I can’t wait until my home brewed kombucha is ready and I can start experimenting at home!

If you are already drinking kombucha perhaps your goal can be to learn how to brew it at home. We will be going over that over the 4 week Challenge period.

If you are already home brewing perhaps your goal can be to switch to the continuous brewing method or to get some of your friends involved in this Kombucha Challenge because you know it is so healthy.

Here are the Rules:

You may set one or more goals for the Challenge according to which level you would like to achieve. Please leave a comment stating your goal(s). When you publicly state your goals, you are more apt to follow through.

There is one mandatory action to be included in the Kombucha Challenge — you MUST sign up for the Komucha Challenge newsletter below. This will keep us in direct communication with new information, links and coupon codes.

Level 1: Goal is to start drinking kombucha whether it is home brewed or store bought.

Level 2: Goal is to learn how to brew it at home.

Level 3: Switch to the continuous brewing system.

Level 4: Goal is to share your love of komucha with others by inviting them to this challenge or by giving a beautiful baby SCOBY to a friend.

Sign up for my the Kombucha Challenge Newsletter Here

In order to participate in the Challenge you must sign up for the Kombucha Challenge Newsletter which I will send to you several times over the course of the Challenge with new information, links and coupon codes.


Please leave a comment on this page that you did so

There will also be tons of information on my blog posts over the month of the challenge so you may want to subscribe to that as well in the upper right hand side bar (that is not required, however most of the information will be on the blog!).

Join in the Kombucha Challenge Linky

Starting Wednesday January 9, 2013 (opening Tuesday night) I will open a Kombucha Challenge Carnival for all to share their great recipes for kombucha and/ or articles about kombucha. It will be open for sharing the whole month of the Challenge. If you don’t have a blog you can share your recipes in the comments section of the linky.

Have some fun!

Know that you are providing super healthful foods to yourself and your family by adding more cultured drinks into your diet!

Where to Buy Organic Kombucha and Kombucha Making Supplies

This post is shared at: Wild Crafting Wednesday

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{ 163 comments… read them below or add one }

1 Meagan January 6, 2013 at 10:47 pm

My kombucha SCOBY is such a good little SCOBY, and it makes SOO many babies that I am CONSTANTLY giving them away to friends!! I’m giving two away to classmates tomorrow!

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2 Jill January 7, 2013 at 1:03 am

Yeah Meagan!

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3 Kimberly July 4, 2013 at 4:50 pm

Do you still have Scobys available? I am in St. Louis and would love to get started with this!

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4 Jessica January 6, 2013 at 11:18 pm

I need to get that started again, but I don’t have anything to brew it in. Probably can’t afford to get something for a couple more months, which sucks. I love the ‘booch and so does my daughter. I highly recommend that everyone make it at home. It’s really easy!

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5 Jill January 7, 2013 at 1:02 am

Hi Jessica,
I just bought one gallon ball jars for brewing at the local hardware store for $12.00 and It was a 6 pack.

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6 pam January 7, 2013 at 6:41 am

will be trying store bought right away

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7 georgia January 7, 2013 at 7:20 am

Ive been making kombucha for ages but I really dont like the taste! Its sour, cloudy and basically not nice. I drink a small bit every day regardless.
How can I get to like it?
I’ve tried making it with different teas but its still really not a pleasant taste.
Any suggestions?

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8 Jill January 7, 2013 at 8:36 am

Hi Georgia,
There are ways to flavor it after the initial ferment. We’ll be discussing that during the challenge.

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9 Desiree January 17, 2013 at 10:37 am

Hey Georgia,
If you ferment it for a slightly shorter time, it will be a little sweeter and less sour. I keep playing around with my fermentation times and I always check it 2 days before I think it will be ready just to see where it’s at. And if it ends up getting too sour, I add some local raw honey to it!

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10 Kerstin January 7, 2013 at 8:47 am

I created my first SCOBY from a store-bought kombucha bottle, and have made one batch of kombucha. I am about to try a new batch…trying to make it not as sour so maybe my husband and child will drink it as well…

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11 Kerstin January 21, 2013 at 6:16 pm

And I just got a new Scoby from a friend (I refrigerated/froze!) mine (the freezing was not on purpose), and have now started a new batch with the new Scoby. It’s not as warm in the house as might be optimal (67°F), but I hope in several weeks to have a nice first fermentation done…will then try a second fermentation with fruit juice.

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12 Jean January 7, 2013 at 8:49 am

I AM READY FOR THE CHALLANGE!! Bring it on. I hope I can do this, I have noticed that my acid reflux is gone when I drink it with meals. I can not afford to
keep buying it. THANK YOU!

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13 Audrey January 7, 2013 at 9:08 am

Have been making homemade for about a year. Hubby and I love it. Hoping to find some new “recipes”. Our favorite is blackberry….which we picked from our own bushes in our backyard. Makes the fizziest drink!

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14 Janet January 7, 2013 at 9:28 am

I recently started a continuous brew system, I have 2 gallon jars going, one with black tea and one with green tea. So tasty and good for us!

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15 Allie January 7, 2013 at 9:44 am

I have two jars going, one gallon (bought from target) and a half gallon. Planning on handing some babies out within the next two weeks.
The ONLY friend in my world who is interested. Hoping to encourage more.

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16 amom January 7, 2013 at 9:45 am

Signed up for the Kombucha Challenge. Planning to start brewing at home

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17 Ellany January 7, 2013 at 10:04 am

I’ve been buying it at the store and loving it so this is perfect for motivation to try brewing it at home. I have a friend that is interested in joining me so will forward this challenge to her. Thanks for the growth guidance!

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18 Margie January 7, 2013 at 10:23 am

I’m going to go for Level 1 to see how well I tolerate it. I look forward to learning more. :-)

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19 Jill January 7, 2013 at 11:02 am

Hoping to get SCOBY next week and start level 2. I already eat milk kefir daily but the rest of my family doesn’t like it. I’m hoping they will like this better.

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20 Fruitful January 7, 2013 at 11:10 am

I’ve enjoyed the store bought version; looking forward to brewiing my own. I haven’t had it in awhile due to pregnancy. How much caffeine and sugar are left in the end result? I am highly allergic to caffeine. Maybe the family would benefit if I can’t tolerate it. I’m curious to learn.

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21 Carol Ann January 9, 2013 at 9:19 am

I use herb teas in mine so it’s caffeine free, my favorite is chamomile. It won’t go fizzy for me like it will with ordinary tea (I have made both) but I have felt the health benifits. I plan to try and bottle it soon and add a bit of ginger or fruit, as it’s meant to go fizzier that way. Hope this is a help to you!

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22 Carol Ann January 9, 2013 at 9:28 am

I have read that the scoby uses up all the sugar and caffiene but I’ve tried both black and green teas to make it and it affects me badly with drinking even small amounts so if you do try it this way go carefully to start with at least!
Have also read that it can’t be made with herb teas but I find it’s not true, I really do benefit from drinking it regularly!

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23 Beth January 7, 2013 at 11:10 am

I subscribed & started growing (I hope) a scoby last week!

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24 Brenda January 7, 2013 at 11:13 am

I just finished my first batch, hoping to find some flavoring ideas.

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25 Karon January 7, 2013 at 11:30 am

This was one of my goals for the new year and already have my baby SCOBY growing! Looking forward to this challenge!

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26 Maureen January 7, 2013 at 11:34 am

I signed up for the newsletter

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27 Maureen January 7, 2013 at 11:37 am

I’ve been making my own for about 6 months and just love it. I got the scoby from Kombucha Kamp online. My challenge will be to research and consider the continuous brew. Now that my husband is liking it too, we go through a lot. The kids won’t touch it though.

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28 Jessica January 7, 2013 at 12:10 pm

Not sure i am making my kombucha correct so would love pointers/ recipes. My kids and i love store bought and ours from time to time. Just gave a baby to my brother in law. I’ll send him this info too. Hope they start brewing their own

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29 sharon January 7, 2013 at 12:17 pm

I saw this and thought ” I need to do this since I ‘m trying to stop smoking, today being day 1 – and I have fibromyalgia, arthritis,reflux etc… Maybe???
I’ve been trying to lose weight and get healthy!

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30 peggy January 7, 2013 at 12:30 pm

I have been reading about this drink for a couple months now. I have not tried it yet. I live in the country and I am not sure I can find it to purchase. We have one small health food store and hyvee that sell health foods. I will check them. I am concerned about alcohol content and tea. I do not drink either. I only use herbal teas. Regular tea and alcohol are against my religion. Any suggestions or insights?

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31 Carol Ann January 9, 2013 at 9:33 am

I use herb teas. see my reply to Fruitfull above

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32 Steph January 7, 2013 at 1:04 pm

I have never had kombucha before, but because it is high in probiotics, I’m going to give it a try. I have ordered a scoby and am awaiting its arrival. My goal is Level 2: to learn how to brew it at home.

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33 Marbara January 7, 2013 at 1:12 pm

I would like to try this. My daughter has bought some at our local health food store but it is pretty pricey. I need help to get started! I am signing up for the Challenge :)

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34 Mary January 7, 2013 at 1:26 pm

I’ve been making my own for the last year…..and need to get more consistent with drinking it. Got away from it while concentrating on other things and realize I should be including this to help out with healing. Look forward to this challenge!

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35 Lori Adamson January 7, 2013 at 1:57 pm

I signed up for the Kombucha Challenge newsletter. I am hoping to learn how to make my kombucha flavored.

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36 isaac January 7, 2013 at 2:32 pm

I’m in!

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37 stacy January 7, 2013 at 8:04 pm

Sharing them frequently!

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38 Teresa January 7, 2013 at 9:54 pm

I think I’d like to learn to brew it at home but I also need to start drinking it regularly either way!

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39 Betty January 8, 2013 at 12:49 am

I’ll start with level one and hope to work up to level 3 eventually.

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40 helen January 8, 2013 at 1:57 am

Been making kombucha for 3 months now. First two batches were good, but last batch is not fermenting right. I think my house is too cold.

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41 Carol Ann January 9, 2013 at 9:41 am

Don’t know if this will help but I use my heated propagator. I put the propagator in a large bag and put something in it to seperate the heat sorce from the bottle(s) put botte on top and seal the bag around the top of the bag so that the top is still just covered with tea towel and can breath. Or you can get heat matts made for purpose, which I will do when I can afford to!
Ps I make a hole in the bottom of the bag for the electric cord

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42 Becky January 8, 2013 at 5:40 am

I’m in. I’ve been wanting to make kombucha and keep putting it on a back burner. This challenge will move it to the front burner. Thank you!

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43 Becky January 8, 2013 at 9:51 am

Signed up for the challenge. I want to start brewing it at home

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44 AmandaLP January 8, 2013 at 11:16 am

Great timing! I am just about to try restarting my Kombucha brew :). My issue is that my house is cold, so I have to figure out a way to keep it warm :)

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45 Jane January 8, 2013 at 11:23 am

I’m in! I currently make kombucha, but would love to learn about the continuous brew method!

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46 Jackie January 8, 2013 at 9:09 pm

Excited about your challenge! I currently make my own Kombucha and have a healthy “mother” going. Please let me know if anyone needs one, will share the love :)

Many Smiles, Jackie

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47 carlie January 8, 2013 at 9:25 pm

I’m going for level 3! I love kombucha!

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48 beth January 8, 2013 at 11:08 pm

my goal is to learn how successfully to brew it at home.

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49 dawn January 9, 2013 at 2:26 am

What is the continuous brew system?

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50 Jodi January 9, 2013 at 9:13 am

Signed up for the challenge.

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51 Jodi January 9, 2013 at 9:15 am

Sorry forgot to state my goal- to start drinking kombucha daily.

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52 Joybilee Farm January 9, 2013 at 11:29 am

I started making Kombucha from a store bought bottle in November. I think I’m on our 3rd batch of bottled — second ferment. I like the taste. I’m doing the second ferment with pomegranate juice — using just 1 cup of juice to 8 cups of 1st ferment Kombucha. I leave the second ferment in capped pop bottles for about 2 days before refrigerating.

One thing I’ve noticed is that I no longer have the afternoon slump, where I want to have a nap. Kombucha is a detoxifier.

Thanks for the challenge.
Chris

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53 Jodi January 9, 2013 at 11:35 am

Signed up for the challenge. I’ve been “thinking” about making my own kombucha for several months but haven’t gotten up enough nerve to start. I am so excited about this challenge – its just the push I needed to get going.

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54 Kristi @Let This Mind Be in You January 9, 2013 at 12:18 pm

Ok yes, it’s time for me to get back to drinking kombucha. I’ve fallen off the wagon in favor of diet coke again, which is just awful stuff. I’m subbed to your newsletter and will sub to your blog as well so I can get the updates.

Thanks for getting me back on track! :)

Kristi @Let This Mind Be in You

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55 Kristi @Let This Mind Be in You January 9, 2013 at 12:19 pm

Oh! I forgot to mention that I’m here visiting from Wildcrafting Wednesday over at The Self Sufficient Homeacre. :)

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56 Eileen January 9, 2013 at 7:08 pm

I am so ready to make kombucha! For now I’m drinking it and collecting the bottles. A friend in the area makes it, so I might get some starter/culture from her. I signed up for the newsletter so will be tracking with you.

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57 Dina-Marie @ CulturedPalate January 10, 2013 at 1:09 am

We love kombucha at our house and have it on tap! Even though it is slightly carbonated naturally, we have it in our kegerator so the children can help themselves. I do the continuous brew method and it is so easy!

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58 Kathy @ Mind Body and Sole January 10, 2013 at 3:23 am

LOVE the kombucha challenge! So glad you shared this on Wildcrafting Wednesday! :)

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59 Susan January 10, 2013 at 7:47 am

I’m new to Kombucha, so I’ll be starting at Level 1. YEAH!!! ;)

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60 Marilyn January 10, 2013 at 11:42 am

I have been making Kombucha tea for several months now. I am interested in learning more about how to flavor and store it.

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61 Jenny January 11, 2013 at 10:39 am

Just signed up. Grew a scoby last summer that was awesome looking then got busy wyeth and when tried to use it I got mold. Threw it out and am trying to grow another one. It’s about 1/8″ thick right now and growing fairly well now. My house is cold. I really want this one to work. Just ordered new water kefir thingies cause I totally killed them the other day. Thought my water was cool but after I poured them in discovered a hot pocket in the middle. Lesson learned. Thanks for the challenge and info.

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62 Cari January 11, 2013 at 3:09 pm

I drink Kombucha every day but my first (and only) attempt at making it myself was not a success; my dehydrated scoby never did anything so I gave up. I’m going to try again with a fresh one!

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63 katie January 11, 2013 at 3:15 pm

Hi! Ready for the challenge! I love how I feel after drinking the store bought ones, but they are so expensive! Once I move into my new apartment next week I will start my scoby growing.

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64 Veronica Flores (@VeronicaInLA) January 11, 2013 at 3:15 pm

Level 2 Challenge accepted! Making more lactofermented foods is one of my food goals for 2013, and I have a friend getting rid of his SCOBY and jars, so… um… score! Count me in. :)

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65 Ben January 11, 2013 at 3:21 pm

I still haven’t tried it yet. Everyone says I must, so I guess now is as good a time as any. On Tuesday, I’ll be starting my Nutrition 1 course at the local college and I’ll be that much further ahead by then. =^D

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66 DiAnne January 11, 2013 at 3:36 pm

I have been making and drinking Kombucha for about a month and a half. A good friend got me started. I am just now starting the continuous method. I love the taste and do notice the health benefits. I will gladly share with others when I can.

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67 Summer January 11, 2013 at 3:39 pm

I’ve been making kombucha, and other delicious pro-biotic ferments, for a while now. Some days, I do actually forget to drink kombucha….and I’ve never tried the continuous fermentation method….so I’ve signed on and will expand my kombucha horizons!

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68 Amanda January 11, 2013 at 3:43 pm

Signed up and ready to go! I loves me some booch :) Looking forward to learning more about making my own as I keep killing off scobys. Gotta figure out what’s going wrong.

By the way, has anyone tried GT’s chia flavors? I tried the cherry chia kombucha last night and it’s really tasty. It’s a little more mild in flavor and the texture is a little different (gel from the chia seeds I assume), but it’s really, really good.

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69 steph January 11, 2013 at 3:44 pm

I’ve been brewing for a few months now… really want to switch to the continuous brew! I signed up for the newsletters and am looking forward to getting more info!

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70 Lindsay January 11, 2013 at 3:44 pm

I tried a store bought bottle while on vacation and my husband and I enjoyed it. We can easily start level 1, but I would like to get to level 2 quickly.

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71 Lissa January 11, 2013 at 3:45 pm

I’ve been trying to grow a scoby since early December … it has some floaty things swimming around, but I don’t think it’s working.

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72 Regina January 11, 2013 at 4:09 pm

Don’t give up yet. I takes longer to start a SCOBY. I started mine from a store-bought bottle of kombucha.

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73 Trace January 11, 2013 at 3:46 pm

I have been drinking GT’s Kombucha for about 2 years. 2 weeks ago, I found a friend who makes it and she shared a Scoby. I started a batch and it seems to be coming along well. I am planning to do a second ferment on this batch because I want the “fizzzzz”. Can’t wait to learn more about perfecting the art of Kombucha making. Thanks for creating this page.

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74 Joan S. January 11, 2013 at 3:48 pm

I subscribed. I’m new to this so I’m learning as I go.

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75 Amber Barger January 11, 2013 at 3:53 pm

I use the continuous brew method and recommend it to everyone I can, it is so much easier to maintain!!

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76 Jerry and Rose January 19, 2013 at 6:48 pm

Hi, My wife and I have been brewing for about 7 weeks , what is the continious method. How do you do it ? We are very interested, thank you. Jerry and Rose

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77 Traci January 11, 2013 at 3:56 pm

I have a Scoby on the way – can’t wait to make my own!

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78 Kira January 11, 2013 at 3:58 pm

We’ve been brewing our own but will be switching to the continuous brew method

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79 Mindi January 11, 2013 at 4:00 pm

A friend gave me a SCOBY. Put it in the fridge… Think I’m going to brew my first batch this weekend :-)

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80 Tammy January 11, 2013 at 4:03 pm

Perfect timing! I just began brewing my first batch last week. I signed up for the newsletter.

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81 Jane January 11, 2013 at 4:05 pm

I just started a continuous brew system. I’m hoping I can keep a reliable supply of booch for the family.

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82 Regina January 11, 2013 at 4:07 pm

I started a jug last Friday and will add fruit tonight. I’m ready to have it in the frig to drink every day. I grew my own SCOBY from a store bought bottle of plain organic kombucha. So far it’s making great babies.

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83 Jessica January 11, 2013 at 4:12 pm

This could not come at a more perfect time! I had made a few batches in the past and then for some reason stopped. I think I just got busy and forgot to start another batch and one thing led to another and well, you know how life is! Anyway, my son LOVES the kombucha with chia seeds in it. The last time we went to the store he got his bottle of fave drink and I got an original raw bottle and just started growing the mama last night! I cannot wait til we have some yummy kombucha to drink!!!

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84 Natalie January 11, 2013 at 4:43 pm

Definitely level one. We’re moving at the end of this month, and birthday for my boy right after, so I’m starting small.

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85 Asia January 11, 2013 at 4:51 pm

I have accepted the challenge! I just got my Scoby in the mail a few minutes ago!

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86 Lisa January 11, 2013 at 4:57 pm

Thanks for the exciting challenge! For the last few weeks, I’ve been drinking some every night (1/2 kombucha, 1/2 sparkling water, lemon wedge) as a replacement for the red wine I normally have while cooking dinner. I love my favorite store bought flavors, but my goal is to learn how to brew it at home.

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87 Cindy January 11, 2013 at 4:57 pm

I signed up and can’t wait to learn to make my own!

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88 Amy January 11, 2013 at 4:59 pm

I want to learn to make my own. Help!! Thanks!!

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89 Megan January 11, 2013 at 5:02 pm

This is all Greek to me… But I’m in to try it!

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90 Naya January 11, 2013 at 5:10 pm

I’m in! Will you help me get connected with someone with an extra scoby in my area?? (Northern Colorado)

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91 Andrew Baker January 11, 2013 at 5:12 pm

Failed at making Kombucha at home once, so ready to try it again!! Love to be able to have plenty at home to drink regularly.

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92 Rebecca January 11, 2013 at 5:17 pm

Here we go! I am so excited to start on the kombucha path!

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93 Evelyn Michaels January 11, 2013 at 5:40 pm

My goal is to spread my love for Kombucha . I just started brewing it myself around October. Yeah, I get flack from those I live with for drinking “rotten” and “smelly” tea. But the health benefits are so worth it! I started my SCOBY from a bottle of GT Dave’s Kombucha in the grocery store. I do batches of Oolong and black tea. It really helps me in training for the U.S.Navy.

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94 Heather January 11, 2013 at 5:49 pm

I have my first SCOBY (given to me by a friend) sitting in a SCOBY “hotel” waiting for it’s home. I want to start right out with continuous brew because I love the store bought and know I will drink tons if I make my own. My kids love it too. I’m working on my husband. He only likes the one with chia added. At any rate, I’m having trouble finding the right crock without a metal spout locally. Going out again tonight to look. Hope I find one. Can’t wait to get started. Happy to have some company in this venture!

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95 Dana January 11, 2013 at 5:57 pm

I am experimenting with caffeine free kombucha! My latest batch (started yesterday) is a nettle/ginger brew. Previous batch was Rooibos, and had a funny aftertaste I didn’t care for. Anybody have other caffeine free blends they like to use? I think a mint one would be good too. Also – I am interested in making very low-sugar versions but as I don’t eat sugar, every kombucha batch (especially store-bought) tastes way too sweet to me. I don’t want to let it go too far towards vinegar. What can I use to keep track of the sugar content as the brew ferments?

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96 Linda January 11, 2013 at 6:15 pm

I joined the group.

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97 Patsy January 11, 2013 at 6:17 pm

Signed up :)

Goal is level 1 – sort of I brew & we drink but not consistently, so my goal is to have at least 4 oz a day -EVERY DAY! Excited to do this challenge – need something to remind me :)

Giving scoby to housekeeper next week and am brewing it for a friend with cancer – have plenty of extras – so anyone in St Louis area feel free to PM me for a scoby. Would love to learn if there is something I can do with the extras.

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98 Tammie Thomas January 11, 2013 at 6:30 pm

I am committing to fermenting on a regular basis, not just now and than, but weekly!

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99 Sage January 11, 2013 at 6:56 pm

I’m in! I have 3 jars brewing right now, ready for their second ferment. Each one will be a different flavor. Ginger, pomegranate, blueberry….

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100 Susan from MN January 15, 2013 at 1:07 am

How are you getting these flavors Sage? From tea or do you have other methods?

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101 Kate January 11, 2013 at 6:57 pm

My Scoby is very strong- I’ve given away several babies :)

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102 Holly January 11, 2013 at 7:28 pm

I have been making kombucha since last summer and I love it! My goal is to start a second batch so I don’t have to wait in between batches (I run out before the next batch is ready, now). I need another large jug!

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103 Tehi January 11, 2013 at 8:09 pm

I signed up and hopefully will start making my own this weekend. Kind of scared…

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104 Tehi January 11, 2013 at 8:11 pm

I already drink it semi-regularly, so my goals are to drink it every day and to make my own at home

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105 Tracy January 11, 2013 at 8:39 pm

I am already drinking 3-4 days a week (store bought). I definitely want to start making my own so that I can drink it every day.

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106 Cherie B January 11, 2013 at 9:18 pm

Signed up for the kombucha challenge! Perfect timing, I bought my gallon jars, four of them, and a starter kit and was planning to start brewing and get my family hooked on kombucha just like I am! I really want to make my own because I drink it every day and it is a bit expensive to buy at the store.

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107 Heidi CR January 11, 2013 at 11:18 pm

I am in for levels three and four. I have been making it for about a dozen batches, then stopped when one was particularly sour. Thought maybe I ruined the mother? Want to know if I can do that? Perhaps it brewed too long. Can someone clarify for me if I can just keep trying with the mother I have.
My son, husband and I all love the it, flavored and not, but I think I need to work on perfecting the brew. One thing I really want is to maintain the fizz, but found that after a few days storing in the fridge it went flat. Starting mixing 3 oz with a shot of seltzer daily. That’s yummy, but not sure I am doing it right then.
I live in cold VT and found that using a seed heating mat in a cooler, slightly ajar to brew the kombucha raises the ambient temperature 10 or so degrees, making it an average of 70 degrees, which I think is ideal. This was challenging for me to figure out, especially in the winter months.
Love the challenge idea and am looking forward to the newsletter for troubleshooting and improving my product.

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108 Jill January 12, 2013 at 5:39 pm

Hi Heidi,
Your seed heating mat sounds like a great idea! They say 70 degrees is ideal. Using the seltzer is fine.

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109 Kelley January 11, 2013 at 11:30 pm

We’ve been brewing our own Kombucha for about a year now, and we’ve given some away (and composted even more). My next step is to go to a continuous brew system. I just need to get a good jar for it.

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110 Susan from MN January 15, 2013 at 1:05 am

I’d like to hear more about composting Kombucha. Do you compost with worms?

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111 Rosann January 12, 2013 at 12:36 am

Subscribed. Decades ago when I brewed I hadn’t heard of flavors. So I’m experimenting with store bought flavors (expensive!) while trying to successfully rehydrate a scoby culture as goal #1. Continuous brewing is goal #2, just makes more sense to me. Goal #3 is to create a flavor my daughter will suck up. She needs as much probiotics as she can get. She’s had her appendix removed and we’ve just learned that its function is now believed to be our blueprint for gut flora. Goal #4 is to get my parents drinking this, that might be a little tougher.

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112 Susan January 12, 2013 at 1:44 am

I have been brewing kombucha now for almost 5 years with the same SCOBY line. My challenge is too get newbies to try it. I have a 16 yr old son that loves kombucha ice cream floats. My flavor for the season has been chai. I just put ginger,star anise,clove,cardamom in the bottles during the second ferment. Devine and so festive in a wine glass chilled.

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113 Susan from MN January 15, 2013 at 1:03 am

Oh my gosh this sounds so delicious! Can’t wait to try it! Thank you for the recipe!

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114 Nadine Feldman January 12, 2013 at 12:33 pm

I’m in! I “discovered” kombucha about six months ago, and I feel like I finally have found a healthy alternative to diet soda that tastes good. I had started brewing it myself but got away from it…right now I am growing a SCOBY from a bottled drink. I’m ready to get back to brewing it again regularly. This should be fun! Thank you!

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115 Tish January 12, 2013 at 3:05 pm

I have just started to make kombucha the first batch was a bit vinegary but it is getting better the more times I do it would love some tips the last one I added some ginger juice and it did not change the taste as much as I would like

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116 Lois January 12, 2013 at 5:05 pm

I have just signed up for your Kombucha challenge. I have been drinking Kombucha for about a year now but only every couple of months, I buy 2-3 bottles from the Health Food store. But it really is too expensive for my budget. I was considering making my own batch but I was afraid I would screw it up. I prefer the unflavored variety but I must admit the chai flavoring listed in the comments does sound very interesting.

I am looking forward to starting the challenge and learn all about making my own Kombucha and perhaps other fermented foods and drink. Thanks for this opportunity.

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117 Barbara January 12, 2013 at 5:19 pm

I am on my third batch of kombucha. Have several questions. When I made my first two batches, the scope stayed on top of the tea. Now it is at the bottom of the jar. Is this okay. Also, I want to learn how to make it fizzier. I’m hoping my daughter can adjust to the taste.

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118 Jill January 12, 2013 at 5:37 pm

HI Barbara,
I think the SCOBY will float to the top. It gets fizzier on the second ferment when you flavor it.

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119 Dawn January 12, 2013 at 10:36 pm

Think that I’m ready to give this a try. Keep reading so many good things about it. And hopefully, if I can also brew, then maybe the family will try it too.

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120 Sandi in MN January 13, 2013 at 12:33 am

I signed up for the challenge! I’ve been making kefir watersince early December but my kids drink it faster than the little grains can produce it. My goal for 2013 is adding more lacto-fermented foods to our diet. This is great timing. I can’t wait to learn how to do it at home, can’t afford to buy the stuff. How do you start a SCOBY from the store bought bottle?

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121 E MARSHALL January 13, 2013 at 7:58 am

I LOVE GTs!!! *My goal is to make mine fizzy and flavorful like theirs* :o)

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122 Linda January 13, 2013 at 2:05 pm

Am late signing up for the challenge but am excited about it. Have recently begun making kombucha at home, but i still consider myself a newbie at it. I still have much to learn so this will be fun.

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123 Jill January 13, 2013 at 2:33 pm

Anyone can sign up at any time. Never late.

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124 robin January 13, 2013 at 3:30 pm

Just had a “shot” of Kambucha at a friends house last night. I’ve been reading about the health benefits and am SO excited to start this. Our family wants to brew our own. I think it makes sense to start by buying it so we don’t have to wait to get the bennies going though.
I am looking forward to what I can learn through this forum / newsletter…

thanks!

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125 Kristen January 13, 2013 at 4:06 pm

I guess I’m at level 4! Although, I’ve been brewing kombucha at home, I’m not sure if I’m meeting the continuous brewing definition, bc I haven’t heard that term before. I’ve made 4 or 5 one gallon batches so far. I want to start flavoring them, as well. My next step is to start bottling (for myself) so the fizz sticks around. My beer making friends have offered to help. Excited!

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126 apryl January 13, 2013 at 4:09 pm

just started my first batch of kombucha this week, got a quart from my sister and we’re using oolong tea… my first batch brewed about 10 days, i plan to let this next batch go a little longer, then the next batch i’d like to try green tea… and i’m also interested in flavoring some to see if we like it that way also.

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127 Sheri January 13, 2013 at 9:31 pm

I’m new to drinking it and making it right now. I grew a scoby from bottles of GT’s. I just need to find some gallon jars. I only have one container now.

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128 Heather January 13, 2013 at 10:38 pm

I signed up for your newsletter and am going to join your kombucha challenge. I’ve been making my own for several months and have slowly introduced it to my diet. For the challenge, I think I will try drinking a small amount with each meal – currently I’ve only been drinking a little once a day. It’s so super easy and fun! Hope more are willing to start making it on there own :)

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129 moonablaze January 14, 2013 at 3:55 am

my goal for the challenge was (between levels 2-3) to get my brew going again, it’s been sitting on a shelf (just a scoby in a little leftover kombucha) for months and I finally went and brewed up some sweet tea and fed my scoby.

I had a continuous brew system at one point but it really wasn’t for me, I don’t want to brew up sweet tea more than once every couple weeks!

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130 Abby January 14, 2013 at 11:47 am

I subscribed! My goal is to remember to pour off the kombucha on time and drink it daily.

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131 Lisa January 14, 2013 at 5:54 pm

Hooked on kombucha, especially the gingerade version. Ready to start home brewing!

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132 Susan from MN January 15, 2013 at 1:02 am

I am just learning about this and can’t wait to learn MORE!

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133 saph@frugalwifeblog January 15, 2013 at 1:21 am

Tried it before and just finished rehydrating a scoby and started first batch but just found white fuzzy spots on the top so prob have to discard the scoby and the whole thing! Now trying to find someone I can get a scoby from. :(

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134 Lisa January 15, 2013 at 9:07 am

Hi! I just signed up. My goal is to get my whole family drinking it. I have a green and a black going most of the time. Only my youngest son will drink it straight up. One other son will drink it with a second ferment of a homemade vanilla – rootbeer mixture.
If I succeed with getting at least half the family to drink it regularly, I will go to a continuous brew system.

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135 Andrea January 15, 2013 at 12:27 pm

I signed up! I have been reading so many blogs and so much information on how to kick start this in my kitchen, I feel a little overwhelmed but SO motivated by all the health benefits. I really want to brew at home, I have been buying it via Azure Standard but would like to make my own! Thanks for all your info on this blog- so wonderful and insightful, going to make my own almond flour this week too- I have always purchased that too! Thanks for your help, I want my 2 kiddos (and 3rd on the way) to start with all these good things in their gut!

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136 Bebe January 15, 2013 at 6:51 pm

Level 4 here, but I have plenty to learn! I have been brewing for a couple years and kinda have the continuous brew process understanding (and the crock!) but haven’t really been implementing it in a way that flows. Ha. Nice pun.
I would love to hear from Dina Marie how she keeps it flowing with her xl family! All my family drink kombucha: 4 teenagers, Grandma, Mom and Dad, although some only drink it when it is placed before them!
I have given several starter mamas away and love spreading the goodness! If you are in Alaska and need a start let me know.
I drink a couple big glasses most days but I am trying to remember to spread it around to incorporate with EVERY meal. We do usually have sauerkraut and kimchee available but still forget to include it with every meal! See why I need a challenge?

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137 Jill January 15, 2013 at 8:01 pm

Hi Bebe,
I know what you meant — I have to really try to remember to serve the kraut and the kombucha at every meal or it is forgotten!

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138 Ana Valderrama January 15, 2013 at 9:09 pm

I’m joining the challenge and signed up for your newsletter. I’ve been brewing my own Kombucha for several months, that I started, using a bottle of GT’s Enlightened Kombucha. I talk to my family about it and all the benefits of drinking it. I also love to show them my continuous brew system and my scoby, which already has several layers. And I also share some of it with them, to help convince them of just how great it is. I think my kombucha tastes better than the store-bought, too!

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139 Angela January 16, 2013 at 2:29 am

Yay! I’m on step 4! Love sharing SCOBYs and knowledge with my friends. :)

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140 Trace January 16, 2013 at 9:08 am

I have signed up for the challenge twice, but I am still not receiving the updates on this challenge. Is anyone else having trouble???

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141 Jill January 16, 2013 at 12:13 pm

Hi Trace,
The newsletter comes once a week so you may have missed the first one. On my blog you will see lots of posts about kombucha. You might want to subscribe there.

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142 Laura Mc January 16, 2013 at 9:43 am

I have had store bought before and liked it. The store is not the most convenient for me so I am looking forward to making my own and possibly getting my husband started on it as well.

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143 Lori Isely January 16, 2013 at 1:51 pm

I have my first batch of continuous brew going right now!! Crock holding at 80 degrees and ph is 3…..I think I am ready to flavor a bottle and see how I do!!

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144 mary ballerin January 16, 2013 at 7:03 pm

I have been waiting to taste ‘booch before I invested money into making my own … I have a bottle on the way! I hope to be drinking my own homemade booch by spring. I live too far from the ‘healthy’ food store chains so my first taste will be coming from a friend who lives several states away.:)

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145 Kathryn January 18, 2013 at 10:39 am

I am a new subscriber and look forward to the challenge. Thanks.

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146 Mary January 19, 2013 at 12:05 pm

I just bought my Kefir & Kombucha kits this past week and am ready to get started on both. I just hope I can successfully re-hydrate my scoby and brew me some!

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147 Deb January 20, 2013 at 9:18 pm

I love kombucha and drink it regularly but I want to take the next step and brew it at home.

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148 Jaimie January 20, 2013 at 11:20 pm

Signed up for the newsletter, and I will be participating in the linkup! I have just finished my first batch of kombucha and have the next one fermenting this minute, with a SCOBY that my mother gave me! :)

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149 Juliette January 20, 2013 at 11:40 pm

Hi, a huge thank you first of all, I have been making my own home brew of Kombucha for almost a year now. Problem is my hubby hates the sour taste so my new goal is to experiment with different flavors and make a believer out of him yet! Fingers crossed :0)

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150 Maryanne January 22, 2013 at 7:10 pm

I thought I had signed up for the challenge newsletter, but I think I must have missed something. I just got out of the hospital with a terrible bacterial infection which unfortunately required (s) antibiotics — glad to be home so I can get back to my Kombucha! Thanks for doing the challenge!

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151 Vickie January 26, 2013 at 11:30 am

I am so excited to start making Kombucha at home!!! Need SCOBY and supplies first….

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152 starre January 29, 2013 at 5:17 pm

late to the party..just joined. Right now I am buying the hootch and will start with Water Kefir soon. Not sure hubby will like so I’m afraid of having too much with continuous brewing yet that sounds the easiest. Looking forward to reading all I can

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153 Tara January 30, 2013 at 7:36 pm

I just subscribed to the Kombucha Newsletter. My goal is to start my own brewing system at home, as I already drink store-bought Kombucha, and my whole family loves it. :) My question is, for the second ferment, is it necessary to have a fancy/dark colored glass bottles, or can I simply reuse GT’s bottles (cleaned, of course)? –Thank you!

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154 Jill January 30, 2013 at 9:14 pm

HI Tara,
I use GT bottles and it works fine!

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155 Tiffany February 1, 2013 at 12:51 am

Is this safe to drink while nursing?

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156 Jill February 1, 2013 at 9:08 pm

Tiffany,
If you already drink Kombucha it is probably OK as long as you use moderation and know that the pH is around 3.0 — you should use pH strips for that. However, there are other considerations to think about:

1- Kombucha is energizing and may keep the baby up
2- Kombucha helps in bowel motility and may affect the baby that way
3- Kombucha is a detoxifying agent and if you are not getting rid of toxins through urine or poop or you are dehydrated — it may come out in the milk. That would not be good for the baby.

All that said there are plenty of moms who drink Kombucha and nurse without any problems. It’s a decision you should think about.

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157 Ashley February 4, 2013 at 5:22 pm

I would like to the continuous brew method, but can’t afford to spend the $ on the packages. Could I use my own container to do this effectively? Does it need to be 2+ gallons? Would a 1 gallon sun-tea jar with spout work??? Anything else I should know?

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158 Jill February 5, 2013 at 8:05 am

HI Ashley,
I’m sure your one gallon would work just fine. Simply adapt the recipe to that amount.

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159 Ashley February 5, 2013 at 11:32 am

thanks :)

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160 Shelley February 14, 2013 at 12:58 pm

I have been drinking kombucha for years, but have finally started to brew my own, just in the last few months. One of my challenges is to be disciplined in my timing…..to get the batch tapped off before it goes too sour. I am starting to get into the swing of it now. I was successful with a second ferment, using some frozen raspberries, which I capped and fermented for two more days. Deeeelicious! We all loved it. I have lots of questions, which I hope can be addressed here. However, I see I am VERY late coming into this challenge. Is it still going on?
My immediate goals are to adapt the continuous brew, to do second ferments with various recipes and to share my scoby babies with friends.
Thank you for helping to spread the goodness and health by doing this educational challenge.

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161 Kathy H March 10, 2013 at 8:09 am

I am getting an error message when I try to sign up for you newsletter. I just got two scoby;s and have no idea how to start. Help ARGHHHH

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