well Kombucha is brewed, much like a beer, from a mixture of tea, and some type of sugar for the yeast to react too. You be very surprised at some of the recipes people come up with.


PS what did you mix with your matte for this, and what type of sweetener did you use; can you use honey for kombucha

I am more or less a first time kombucha brewer.(had a mother years ago in Hawaii) I bought some GT's kombucha and I poured it in to a larger container w/ a little sugar. In about 10 days I had a beautiful thick layer of white scoobie/mother whateva. So I brought a gallon of spring water to a boil. Let it cool a little and added loose Yerba Mate with a healthy amount of ginger and one cup of white sugar. (everyone always says, "well I don't eat white sugar wha wha wha" You don't, the komucha does, jerk face but that's another cup tea) After 20 minutes I stained out the spent tea as I poured it into a 1gallon glass jar. After maybe 7 to 8 hours it was cool enough to add the contents of the jar containing the GT's mother/scoobie. At first it did not float. But after 24 hours in there he was floating again. It has been maybe 10 days since I did that and the kambucha seems to be doing beautifully. The mother/scoobie is now covering the top of the surface of the brew. I sampled a little bit today and although it's not quite ready (I'm thinking 10 more days = a total of 20 days brew time) some of the robust Yerba Mate flavor remained in the after taste.

do you mean difference in taste, or other kinds of differences?