Kombucha KommUnity

Drink. Grow. Share.

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Kombucha is a fermented elixir brewed all over the world for thousands of years. Probiotics = "Promoting Life!" Drink to your health!

Welcome to Kombucha KommUnity!

House Rules

1.  The Golden Rule - Do unto others as you would have them do unto you.

If you feel anyone has been leaving harrassing comments, or spammed your profile, please send me a message right away.

 

2.  RESPECT YOUR FELLOW MEMBERS. 

This forum is an open discussion.  Please keep personal opinions about other people to yourself or as my Grandma used to say "If you haven't got anything nice to say, then don't say it at all."

 

3.  Sharing is caring! 

Invite your friends to join us here at the KommUnity =) 

 

4.  Be involved. 

Leave comments on other's pages, photos, etc.  If you have questions, choose the appropriate forum.  If your question has gone unanswered for a few days, leave a comment on my pagewith a link to the discussion and I will reply. 

 

FEATURED MEMBER OF THE MONTH - Details of how YOU can be the Featured Member are coming soon!

 

5.  Add yourself to the Member Map. 

Use the nearest intersection to let everyone know where you hail from.

 

6.  Make friends! 

Use the Member Map to find others in your neighborhood, state or country.  Or make friends all over the world!  A thriving community is one that communicates with each other.  Feel free to add me as your friend.

 

7. The rules are subject to change. 

As issues arise, they will be changed to reflect specific needs.  If you have any concerns, or issues you'd like to bring to my attention, send me a message.

 

Full Disclosure

 

Hi - I'm Hannah Crum, The Kombucha Mamma and I sell Kombucha cultures and brewing supplies online at www.KombuchaKamp.com  No other companies are permitted to sell their wares to the KommUnity.  You are welcome to share your extra cultures in the SCOBY Exchange Forum, but may not charge more than the cost of postage. 

 

HOWEVER, if you teach a fermentation class and would like to promote it here, by all means, please do so, even if you charge a fee.  I'd like others to set up their own Kombucha Klatches in their own communities so that we continue to spread the word about Kombucha tea and its many wonderful health benefits.

 

Latest Activity

Dennis Daniel replied to Anna Anderson's discussion Newbie troubles
"Yes, you should be able t0 grow a healthy SCOBY from the one you received. Not sure what type of damage it could have incurred while shipping, but it should be fine. To get a good healthy SCOBY you need to start a new batch, the…"
4 hours ago
Anna Anderson replied to Anna Anderson's discussion Newbie troubles
"Hi Dennis, thanks for your reply. My SCOBY is not from Kombucha Kamp, but another US supplier. She seems pretty trustworthy, and actually she was  the one who introduced me to KK website and community. What does a healthy SCOBY look like? Mine…"
11 hours ago
Julie Stratman posted a discussion

Sauerkraut

I have a quick question. Is it ok to have sauerkraut fermenting near kombucha?
yesterday
Dennis Daniel replied to Tim McCoy's discussion when to start 2nd ferm?
"I keep my brewing room at 78-81 degree Fahrenheit and 1-gallon hits a pH of 3.0-3.5 in 7-8 days. You are probably very close to decanting the 'golden nectar' that everyone is looking for. Congratulation. "
yesterday
Tim McCoy replied to Tim McCoy's discussion when to start 2nd ferm?
"Dennis,  thanks for the reply.   I have the tea in a 1 gallon jar. "
yesterday
Dennis Daniel replied to Tim McCoy's discussion when to start 2nd ferm?
"Those are yeast strands and indicate you have a healthy environment for Kombucha tea. "8 days" how large is the batch you're brewing? Dennis"
yesterday
Tim McCoy replied to Tim McCoy's discussion when to start 2nd ferm?
"no worries Dennis, ty. jim- i'll have to pick up a pH probe,  that sounds like a good idea. I have one more question.  Is yeast always brown?  i'm not sure if this is part of my scoby or yeast that is falling…"
yesterday
jim trojan replied to Tim McCoy's discussion when to start 2nd ferm?
"Hi Tim, I'm new as well but have found that the easy way for me to know when to finish the first fermentation is by pH. I like it to be just under three before I send to it the secondary. As I said though I am new so guessing that there are…"
Saturday

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How 2 Make Kombucha w/ Hannah Crum

 
 
 

Forum

Newbie troubles

Started by Anna Anderson in Homebrewer's Korner. Last reply by Dennis Daniel 4 hours ago. 3 Replies

Sauerkraut

Started by Julie Stratman in Other Fermented Food & Drink yesterday. 0 Replies

when to start 2nd ferm?

Started by Tim McCoy in Homebrewer's Korner. Last reply by Dennis Daniel yesterday. 6 Replies

First timer

Started by Mike in Homebrewer's Korner. Last reply by Dennis Daniel on Thursday. 1 Reply

Mold - Post your photos HERE!

Started by Hannah Crum in Mold. Last reply by Dennis Daniel on Thursday. 65 Replies

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