Kombucha time

Never made my own.

When I drink it, I feel ill for a little while. Then I'm actually ill for a little while.

Then I'm better.

The real question is once you are better, are you better than you were before you drank it?

My wife drinks it. Be careful making your own

I make mine all the time. It's easy.

I've tried it twice and both times almost liked it. I felt like it needed to be colder or something.

Buddha's brew is pretty good. I find you need a sweet flavor to cover the fermented taste.

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It basically tastes like vinegar and tea.

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Just like sour beer, the final taste will depend on the mix of microbes and exposure to oxygen. I've had really acetic (vinegar) kombucha that is borderline horrid, but I've also had some really complex and fruity kombucha when no fruit was added. I've been meaning to try some test batches with some of my mixed cultures to see what I can come up with. I'd like to keep some on tap as a low-alcohol alternative drink.

I started some the other day. I figure if I can brew beer and brew sour beer that I should be able to handle something that middle aged house wives can apparently make well at home. We shall see.

Dat sh!t nasty, bruh.

I totally get what you're saying. It's frickin' weird.

I ain't drinking that sh!t again.