Home Forums Fermentation Questions and Information Can I make Kombucha from Apple Cider Vinegar SCOBY?

This topic contains 5 replies, has 2 voices, and was last updated by  peacockflorist 3 years, 3 months ago.

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  • #1617

    peacockflorist
    Participant

    I’ve made apple cider vinegar before using Bragg’s to start the scoby. I’m wondering if I could use that scoby to make kombucha?

    I’ve made some sauerkraut and have thrown in root veggies with some success. On the last batches, they got mold on top, so I tossed the whole batch. I’m thinking I didn’t get enough outer cabbage leaves pushed down over the cabbage kraut to keep mold out.

    #1619

    peacockflorist
    Participant

    I have a couple of questions about kombucha scoby and apple cider scoby. What if I wanted to brew two kombucha teas. One using the kombucha scoby and the other using the apple cider scoby. Will the scoby effect the taste of the kombucha? Once you have the scoby, do you have to keep adding sugar to it to make it stay alive?

    #1620

    peacockflorist
    Participant

    By-the-way, I’m in Port Angeles on the Olympic Peninsula.

    #1626

    fermenTed
    Keymaster

    I haven’t ever tried to make kombucha from an Apple Cider Vinegar mother, but here’s what I know.

    While the mothers may appear similar, they can be different in their composition.

    ACV mother contains the bacteria “Aceterbacter aceti. It converts alcohol to vinegar

    A kombucha mother is generally composed of Acetobacter bacteria, other bacteria, and different strains of yeast. The kombucha mother contains some shared but some different bacteria and yeast. One of those bacteria specific to kombucha, Gluconacetobacter kombuchae, feeds on nitrogen compounds in the tea. There is also a yeast strain too long to try to spell which is unique to kombucha cultures which creates carbonation.

    So can you make kombucha with the ACV mother? The answer is “no,” as it is a specific collection of bacteria and yeast which thrives in the sweetened tea infused environment. My gut sense is that if you place the ACV mother in the kombucha, you’ll get an exixir of some sort, but that it will not really end up with the same flavor and potential carbonation. Experiment at your own risk, but my hunch is that it will end up more tart and acidic and less carbonated.

    I recently posted about making your own kombucha mother simply from pouring some store-bought bottled kombucha into your sweetened tea. See How to Make YOur Own Kombucha Culture – SCOBY

    Good luck!

    #1627

    fermenTed
    Keymaster

    Oh, and as to keeping your SCOBY alive when you are not making kombucha, yes simply keep it in a tea solution and feed it sugar. I left mine for a few months one time in a gallon of tea sweetened with a couple of cups of sugar. My the time I returned, the liquid had turned to vinegar but I was able to make kombucha straight away.

    #1628

    peacockflorist
    Participant

    Thank You, didn’t know different scobys had different bacteria or yeasts in them. So it’s very logical. Thank You!

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