Looking at the rather weak looking new scobie the coffee produces, I wonder if it is rather like the coconut milk kombucha I tried after the coconut kefir didn't work more than the first time. That too only produced a feeble scum-like scobie so I chucked it as it didn't taste that good..
I think you're stuck with sugar for now- nothing I read indicates that fermentation will work with anything other than a sugar of some kind. You're right about honey- it's full of all kinds of bacteria and proteins that could cause the good stuff to keel over!
How about measuring it out into sealed bags that are exactly what you need for each fermenting and no more? That way, at least you won't have spare sugar hanging around to tempt you!
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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.
never tried the coffee kombucha. sounds like that could be yummy. I love coffee!
sorry, I have no ideas about the sugar thing. To my understanding, you are to use sugar to ferment kombucha . maybe you can have your husband hide it from you and get it out only when you are fermenting things. I have my husband do this when I am trying to stay away from some foods, but don't want to deprive my girls of enjoying it.
Co Team Leader of SP Team, Kombucha Kurious and Fond of Fermenting! Come check out the benefits of including "cultured" foods into your diet.
First is coffee kombucha... has anyone tried it.. what did you think of it? We made some recently and hubby who hates coffee and if he has one is up for hours on end and irritable to boot loves the stuff and doesn't react... it's fizzy, it's coffee flavoured and slightly mochary... (if there is such a word, if not I stake claim to it) ... recipe - same as your standard tea based one, just brew coffee instead, uses same amount of sugar.. takes about the same length of time... looks cool too.
Now for the second part of my post.
Sugar is my nemesis, I have a serious sweet tooth, and sugar has also been a food / energy source for me over the years when money was tight, I'd literally eat sugar cubes at work as I didn't have a lunch, kind of thing.. anyway, so sugar is something I have a long and intimate relationship with, and it's proving to be my biggest hurdle to get past. I am at the point where I dont' want it in my house, hoping that that action will keep it's evil control at bay. BUT we ferment, we need sugar, and I am wondering about alternatives that can be used that are natural... honey is out as I use that just like sugar, besides it's antibacterial/fungal/viral and will kill off some if not all cultures eventually (save that which makes mead though) SO does anyone have any clever ideas for me here?
There is only ONE thing that any one of us is ultimately in control of....that's YOURSELF! ~NHW~
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