Kombucha SCOBY Happy Herbalist's Pure Kombucha Starter Cultures. All natural organic kombucha.
contains: One Saccharomyces Boulardii kombucha mushroom culture (SCOBY) and liquid starter tea.
Guaranteed to produce 1-2 gallons of healthy Kombucha Mushroom Tea the very first time. A typical kombucha ferment takes 9-14 days to complete. Once established you'll be on your way to a lifetime supply of Free Kombucha Tea. Simply add fresh sugar, tea, and water to each cycle. Buy our live organic kombucha mushroom starter culture includes our 77 page Kombucha 3.0 Brewing Guide. e-mail and Toll-Free support. We guarantee your success.
What is in our Kombucha Mushroom?
Our Kombucha Culture is specifically fermented with the gluconobacter genus of acetobacter bacteria. These bacteria produce acetic acid. (AAB). One may find AAB species in the production of world-class vinegar such as Balsamic or the culprit who turned your fine wine into vinegar. The Glunconobacter subspecies is one of the few bacteria that converts alcohol produced by the yeasts into the beneficial acetic and gluconic acids which makes kombucha tea distinct. (vinegar typically does not contain gluconic acid). According to high-level research by Michael Roussin, who analysed over 800 "Kombucha" from around the world, Roussin found three ingredients that were common to all kombucha. These were; acetic acid, gluconic acid, and fructose. See complete listing in our Library. What was also common were only about 4 species of bacteria along with about a dozen species of yeasts. Other organisms may be in the brew - but they do not dominate. Whos Who in the brew can often be identified by the mushroom (SCOBY). Although good Kombucha Tea may be produced by a very downright ugly mushroom, or by no mushroom at all, a good brew is revealed by a creamy smooth blemish free mushroom about a 1/4 inch in thickness. Check out our pictures, or send in your pictures and we'll let you know what we think.
Saccharomyces Boulardii (yeast)
Well documented probiotic for digestion. Popular in beer brewing Ales. A top-fermenting yeasts that leaves a bit more foam and sediment on top which may interfere with the activity of the bacteria that require this surface area for oxygen. This interference is typically only slight but may become more pronounced if the yeast over-dominate the brew. The mushroom color and beauty may suffer from the flocculation of the yeasts cells at or near the surface. The Gluconobacter require surface oxygen and thus may be slower in starting and converting the alcohol to the beneficial acids. A more "deformed" SCOBY (mushroom) may be an indication. However the Kombucha Tea is still very good and the pleasant yeasty flavor of the S. boulardii has a wide appeal. Produces a slightly sour Pale Ale quality. Alcohol levels are a little higher as S. Boulardii ferments fast and to higher levels. Does not ferment the sugars as completely. Longer ferments to reduce the alcohol or sugar levels usually end up disappointing too sour.
Lactic Acid Producing Bacteria. (LAB). These bacteria can ferment with or without oxygen from temperatures just above 60F to over 90F. all with slightly different results. Choose to add this bacteria to go along with the Gluconobacter if you prefer more lactic acid in your ferment. The strain of lactobacillus that we add is developed from our Milk Kefir Grains. A recent study from Beijing, China found that adding Kefir to Kombucha had a significant synergistic effect on the kombucha in producing greater amounts of key cancer fighters. Note: Kombucha is a balance and a synergy of bacteria and yeasts. Their path is competitive - not symbiotic. There is fierce competition for food and resources. Mainly Glucose. Though the gluconobacter prefer alcohol to glucose, which keeps the balance in a normal happy state - a three-way competition. The Lactobacillus competes more with the yeast, going after the sugar, and if at low temperatures will leave the Gluconbactor out in the cold with little or no gluconic acid will be produced. Yeast add flavor while bacteria only really contribute to the sourness or sharpness of the brew. Look to balance your brew between the 3 main acids being produced in kombucha. 1. Gluconic Acid 2. Acetic Acid and 3. Lactic Acid. Acetic acid is what makes vinegar. A strong and sharp taste. Lactic acid may or may not be in kombucha. It is mainly the gluconic acid that mellows out an otherwise harsh kombucha. Lactic acid is a sour but not sharp. It also helps to mellow out the acetic acid. Similar to Malolactic fermentation (conversion) or MLF where LAB are used to convert L -Malic Acid, in beer and wine, to a softer tasting L + lactic acid.
Note: Keeping the proper balance in your ferment is an art. All species are temperature dependent and react differently to the variables we provide, such as food, oxygen and water (hard or soft). Miraculously, kombucha survives. Only a few things go bad for kombucha home brewing. Vinegar flies are a pest, Vinegar eels are destructive, Bacteria phages are a plague to our bacteria, and Mold we should avoid. Kombucha remains a safe healthy elixir. Easy and simple to make. Affordable - really cheap - and just about fool-proof. No worries.
For example Silver Needle White Tea produced far greater gluconic acid levels than kombucha tea made with a black, green or combination of black and green tea LINK The typical kombucha ferment produces acetic acid (0.7%) and gluconic acid (1.0%) in a nearly equal amount, (Cornell Study) Our White Kombucha Strain produces two to three times the amount of gluconic acid typically found in kombucha. (independent testing)
Saccharomyces Boulardii and Lactobacillus is a popular commercial combination found in many stores. For more information on adding herbs and spices (and health) and increasing the carbonation see our online articles.
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