I was exploring making kombucha primarily for its probiotic and organ cleansing benefits.
Being comprised of water, black tea, sugar and a SCOBY. (Symbiotic Culture Of Bacteria and Yeast).
Has anyone tried inoculating their wine, mead or cider with a home-made (or store-bought) SCOBY?
Some post I have come across claim an improvement in the over-all aroma and flavor due to the variety of yeast and bacterial strains present.
Being comprised of water, black tea, sugar and a SCOBY. (Symbiotic Culture Of Bacteria and Yeast).
Has anyone tried inoculating their wine, mead or cider with a home-made (or store-bought) SCOBY?
Some post I have come across claim an improvement in the over-all aroma and flavor due to the variety of yeast and bacterial strains present.
