RE: Re: Starting From Scratch

[Guest guest]

This all helps along with the off list responses I have gotten - thanks,

Bee!

Maggie

[Guest guest]

In my experience, that's probably a great idea.  When I had a brew that was

making very pathetic little scobies and taking much longer than I had previously

experienced, I finally put some aside into a " scoby hotel " (which I had been

unable to start, since I wasn't even regularly getting scobies, let alone nice

thick spares) and added a bottle of raw GTs (couldn't get unflavored, so I went

with ginger so I wouldn't have to worry about fermenting fruit sugar) and some

vinegar.  I then left that alone for several weeks, and it gave me a nice fat

scoby and some very acidic KT vinegar.  I started adding some of that vinegar

into my starters, and suddenly I'm now getting lovely thick scobies with every

brew, and nicely brewed kombucha in the usual week or so that I allot it to

brew.  I don't know why this starter was so different than my previous starter,

since I got it from the same person, but apparently it sometimes just needs a

refresher.

Pippa

[Guest guest]

In my experience, that's probably a great idea.  When I had a brew that was

making very pathetic little scobies and taking much longer than I had previously

experienced, I finally put some aside into a " scoby hotel " (which I had been

unable to start, since I wasn't even regularly getting scobies, let alone nice

thick spares) and added a bottle of raw GTs (couldn't get unflavored, so I went

with ginger so I wouldn't have to worry about fermenting fruit sugar) and some

vinegar.  I then left that alone for several weeks, and it gave me a nice fat

scoby and some very acidic KT vinegar.  I started adding some of that vinegar

into my starters, and suddenly I'm now getting lovely thick scobies with every

brew, and nicely brewed kombucha in the usual week or so that I allot it to

brew.  I don't know why this starter was so different than my previous starter,

since I got it from the same person, but apparently it sometimes just needs a

refresher.

Pippa

[Guest guest]

In my experience, that's probably a great idea.  When I had a brew that was

making very pathetic little scobies and taking much longer than I had previously

experienced, I finally put some aside into a " scoby hotel " (which I had been

unable to start, since I wasn't even regularly getting scobies, let alone nice

thick spares) and added a bottle of raw GTs (couldn't get unflavored, so I went

with ginger so I wouldn't have to worry about fermenting fruit sugar) and some

vinegar.  I then left that alone for several weeks, and it gave me a nice fat

scoby and some very acidic KT vinegar.  I started adding some of that vinegar

into my starters, and suddenly I'm now getting lovely thick scobies with every

brew, and nicely brewed kombucha in the usual week or so that I allot it to

brew.  I don't know why this starter was so different than my previous starter,

since I got it from the same person, but apparently it sometimes just needs a

refresher.

Pippa