Honey Kombucha Experiment

[Blackbird]

Has any one made Kombucha using raw honey instead of sugar??

I know I asked about this once before, and I seem to remember some apprehension about it, but I can't remember the specifics.. something about the honey is not very compatible with the SCOBY? NT said that the glucuronic acid isn't present when using honey as much as it is when using white sugar, but I'm thinking since I drink quite a bit of it, it's still going to help quite a bit.. right? I only have a small jar of white sugar. I'd prefer to never have to use it.

Might someone know the specific amounts of glucoronic acid and how it may vary between each batch?

I have an extra SCOBY and starter tea in the fridge so I figured I'd give the honey experiment a shot.

I mixed up the batch on 10/6.
I made it the exact same way I would normally, but instead of one cup of sugar, I used one cup of raw honey. I noticed the first two days it appeared that maybe some of the honey that did not mix in enough was settled to the bottom, along with the SCOBY.

Day three (10/9)
I noticed that the extra honey on the bottom of the jar has fully dissolved (I assume?) and the SCOBY is floating.

Day five (10/11)
Today, there is a nice thin layer of SCOBY across the entire top of the jar. I ladled out a spoonful and it tastes the same as normal kombucha on day five has in the past.

Day ten (10/16)
Tastes like kombucha! The SCOBY isn't as full and thick as usual and it is a bit lighter in color than my other batches but otherwise it tastes great so I filtered some for the fridge.

Day seventeen (10/23)
Nothing too exciting to report. It went as I expected it, like regular kombucha. A tiny bit weaker maybe, and the SCOBY was very thin.
I strained and bottled it all up to drink, but saved some scoby and starter and when I have more homey and I'm ready to make more, I'll use it and see if it performs as well!

 

[freemotion]

Cool experiment!

 

[Javamama]

Cool BB! I was thinking the antibacterial properties of the honey might make it not work. Good to know.

 

[noobiechickenlady]

Neato! Can't wait to hear the rest of the experiment

I think the best kombucha I ever had was made with Dead Nettle tea. It was absolutely fantabulous! My friend Micah made it and liked it so much, he brought a bottle on his last visit.

 

[Blackbird]

Oh??

Is there any specific mix that does with 'Dead Nettle' tea, besides dead nettles?

 

[noobiechickenlady]

As far as I remember, it was just fresh dead nettle (flowers, leaves & stems) brewed into tea. He used to put a lot of black tea in his herbal mixes, but has slowly cut them down to just the herbs.

I sent him a message to double check. I'll let you know when he gets back

 

[noobiechickenlady]

And he was quick to reply:
"Hey cool! I used it in flower and fresh. I've not dried dead nettles, just made a tincture, but dried would work too if picked when flowering."

 

[Blackbird]

Updated first post.

 

[freemotion]

Nice! Thanks! I'm curious to see if it will keep going or if the balance of the scoby will be thrown off. However, there was likely a time when kombucha was being made before white sugar was available....

Love the fridge pic, with all the canning jars and pickle jar!

 

[Blackbird]

There is a sight supple honey taste to it as well, very yummy.

Why thank you =]

The container to the side has chevre, the pickle jar and another jar have raw goat milk, and the jar with the ball lid in back has sauerkraut.
And the spiffy jar holding that bit of kombucha I recently got at Goodwill for $3.99, looked it up online and they are going for 11.99 new!

I think we need a 'share your refrigerator' thread. Mine is rather empty compared to the one at home that was constantly packed full and over flowing. We had one in the garage specifically for eggs and milk too.