Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 I use a terrarium heat mat in an old cooler. Greg On Mon, Dec 13, 2010 at 7:04 AM, cowartbeth <cowartbeth@...> wrote: > > > I've also heard of using a fish tank heater or low watt light bulb in the > cupboard where you store your brew. Maybe that and a towel around the jar, > to both block light and hold heat, would help. This may work well for any > type of ferment during the winter. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Be careful with the electricity field being too close, or in contact with the container. I think you might not be getting as much benefit as you would like. A warmer environment is perhaps desirable, but be thoughtful about to what lengths you're willing to go to " speed it up " . Just my two cents worth. love and gratitude, Barb Sent from my Verizon Wireless BlackBerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 So Barb, would you say that it's okay to not speed it up during the cold winter months, and simply let it ferment longer at a chilly room temp? > > Be careful with the electricity field being too close, or in contact with the container. I think you might not be getting as much benefit as you would like. A warmer environment is perhaps desirable, but be thoughtful about to what lengths you're willing to go to " speed it up " . Just my two cents worth. > > love and gratitude, > Barb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 The temperature at the Warehouse, where I fermented fairly consistent brews, varied probably between 55 and 65 degrees during the winter. I think you end up with a SCOBY where the bacteria are more prevalent than the yeast. I don't think it's a bad thing. It just gives somewhat different properties to the Kombucha. What those are, I am not prepared to tell you. Perhaps we need more of those in the winter than we do during the summer. Just a thought. Those brews took close to 30 days to brew in a 2 gallon glass container that is deeper than it is wide (which seemed to matter in my brew times) As long as it's fermenting, and not molding, what you're doing is working the way it should. love and gratitude, Barb ________________________________ From: cowartbeth <cowartbeth@...> Sent: Mon, December 13, 2010 12:13:13 PM Subject: Re: Kombucha Question So Barb, would you say that it's okay to not speed it up during the cold winter months, and simply let it ferment longer at a chilly room temp? > > Be careful with the electricity field being too close, or in contact with the >container. I think you might not be getting as much benefit as you would like. A >warmer environment is perhaps desirable, but be thoughtful about to what lengths >you're willing to go to " speed it up " . Just my two cents worth. > > > love and gratitude, > Barb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Wow, I really appreciate all the great responses to my original question. I don't really have the means right now to try some of the suggestions. But I think I'll hang in there a little longer. I'm on day 17. The baby scoby is still thick and has some slight discoloration, but it did separate from the mom today when I poked at it with a plastic spoon and seems to be gaining some substance to it. I've just never gone this long with a brew before. Thanks again. Anita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Have you tasted it to see if it's fermenting? It may taste even better than usual! Sent from my Verizon Wireless BlackBerry Re: Kombucha Question Wow, I really appreciate all the great responses to my original question. I don't really have the means right now to try some of the suggestions. But I think I'll hang in there a little longer. I'm on day 17. The baby scoby is still thick and has some slight discoloration, but it did separate from the mom today when I poked at it with a plastic spoon and seems to be gaining some substance to it. I've just never gone this long with a brew before. Thanks again. Anita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Yes, it's still a little flat. But the last batch, which was 14 days (longest I'd gone so far) tasted the best of any I've made yet. I've been making Kombucha for a couple of months, but used to make it a couple of years ago too. So this is really interesting... Anita > > Have you tasted it to see if it's fermenting? It may taste even better than usual! > Sent from my Verizon Wireless BlackBerry > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2011 Report Share Posted April 6, 2011 This is my second batch of Kombucha to make. I think the first batch turned out right, but this second batch is different. I did the same thing with the second batch except I used both scoby from the first batch. This time after almost 3 weeks of brewing, I have alot of off white floaties on the top. Is this normal and is it OK to drink? Thanks ~ Tia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2011 Report Share Posted April 11, 2011 Wow! See, I had also heard that you can't use Earl Grey because of the citrus. This is why I had hesitated to use lemon flavored black tea, but I did, & it worked fine. I take it Irish Breakfast is the same as English Breakfast? Bridget > > > Can you make KT with English Breakfast Tea? > > Yes, , you certainly can, as E.B. tea is just straight forward > black tea (camellia sinenis) > > > I know you shouldn't with Earl Grey ... > > WOW, really? Who says? > Earl Grey (green or black) is great to use for Kombucha brewing, especially > as part of a tea mixture, as is also Jasmine green tea. > A former Kombucha list mother once brewed with nothing but Earl Grey. > In my experience the Bergamot lemon flavouring in the Earl Greys does not > affect the culture adversely, well, at least so far hasn't;-). It adds a > wonderfully zingy-fruity bouquet to the resulting KT. > > All good and yummy! :-) > > Blessings, > > Margret :-) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2011 Report Share Posted April 11, 2011 Wow! See, I had also heard that you can't use Earl Grey because of the citrus. This is why I had hesitated to use lemon flavored black tea, but I did, & it worked fine. I take it Irish Breakfast is the same as English Breakfast? Bridget > > > Can you make KT with English Breakfast Tea? > > Yes, , you certainly can, as E.B. tea is just straight forward > black tea (camellia sinenis) > > > I know you shouldn't with Earl Grey ... > > WOW, really? Who says? > Earl Grey (green or black) is great to use for Kombucha brewing, especially > as part of a tea mixture, as is also Jasmine green tea. > A former Kombucha list mother once brewed with nothing but Earl Grey. > In my experience the Bergamot lemon flavouring in the Earl Greys does not > affect the culture adversely, well, at least so far hasn't;-). It adds a > wonderfully zingy-fruity bouquet to the resulting KT. > > All good and yummy! :-) > > Blessings, > > Margret :-) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2011 Report Share Posted April 11, 2011 Wow! See, I had also heard that you can't use Earl Grey because of the citrus. This is why I had hesitated to use lemon flavored black tea, but I did, & it worked fine. I take it Irish Breakfast is the same as English Breakfast? Bridget > > > Can you make KT with English Breakfast Tea? > > Yes, , you certainly can, as E.B. tea is just straight forward > black tea (camellia sinenis) > > > I know you shouldn't with Earl Grey ... > > WOW, really? Who says? > Earl Grey (green or black) is great to use for Kombucha brewing, especially > as part of a tea mixture, as is also Jasmine green tea. > A former Kombucha list mother once brewed with nothing but Earl Grey. > In my experience the Bergamot lemon flavouring in the Earl Greys does not > affect the culture adversely, well, at least so far hasn't;-). It adds a > wonderfully zingy-fruity bouquet to the resulting KT. > > All good and yummy! :-) > > Blessings, > > Margret :-) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2011 Report Share Posted April 12, 2011 I have made wonderful kombucha using all types of teas; roobios, herbs, flavored teas...all the ones you " shouldn't " use. I say just try it and see how it turns out. I keep extra cultures so if it doesn't work that's ok. I also use white sugar too...gasp! Enjoy the journey and wear life like a loose garment. Peace Natasha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2011 Report Share Posted April 12, 2011 I have made wonderful kombucha using all types of teas; roobios, herbs, flavored teas...all the ones you " shouldn't " use. I say just try it and see how it turns out. I keep extra cultures so if it doesn't work that's ok. I also use white sugar too...gasp! Enjoy the journey and wear life like a loose garment. Peace Natasha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2011 Report Share Posted April 12, 2011 I have made wonderful kombucha using all types of teas; roobios, herbs, flavored teas...all the ones you " shouldn't " use. I say just try it and see how it turns out. I keep extra cultures so if it doesn't work that's ok. I also use white sugar too...gasp! Enjoy the journey and wear life like a loose garment. Peace Natasha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2011 Report Share Posted April 13, 2011 Hi Bridget, Welcome back! Earl Grey works fine for brewing KT. If you want your KT flavored with teas with volatile oils, which usually are not recommended for fermenting KT, you can always add the flavors when you bottle. Works well and doesn't upset the Kombucha balance. Irish breakfast usually has a higher amount of Assam tea relative to Ceylon while English breakfast is usually higher in Ceylon than Assam. At least that is so for the English and Irish teas I have been using over the years. Of course other brands may be made differently so take this as one persons experience. Peace, Love and Harmony, Bev > > > > > Can you make KT with English Breakfast Tea? > > > > Yes, , you certainly can, as E.B. tea is just straight forward > > black tea (camellia sinenis) > > > > > I know you shouldn't with Earl Grey ... > > > > WOW, really? Who says? > > Earl Grey (green or black) is great to use for Kombucha brewing, especially > > as part of a tea mixture, as is also Jasmine green tea. > > A former Kombucha list mother once brewed with nothing but Earl Grey. > > In my experience the Bergamot lemon flavouring in the Earl Greys does not > > affect the culture adversely, well, at least so far hasn't;-). It adds a > > wonderfully zingy-fruity bouquet to the resulting KT. > > > > All good and yummy! :-) > > > > Blessings, > > > > Margret :-) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2011 Report Share Posted April 13, 2011 Hi Bridget, Welcome back! Earl Grey works fine for brewing KT. If you want your KT flavored with teas with volatile oils, which usually are not recommended for fermenting KT, you can always add the flavors when you bottle. Works well and doesn't upset the Kombucha balance. Irish breakfast usually has a higher amount of Assam tea relative to Ceylon while English breakfast is usually higher in Ceylon than Assam. At least that is so for the English and Irish teas I have been using over the years. Of course other brands may be made differently so take this as one persons experience. Peace, Love and Harmony, Bev > > > > > Can you make KT with English Breakfast Tea? > > > > Yes, , you certainly can, as E.B. tea is just straight forward > > black tea (camellia sinenis) > > > > > I know you shouldn't with Earl Grey ... > > > > WOW, really? Who says? > > Earl Grey (green or black) is great to use for Kombucha brewing, especially > > as part of a tea mixture, as is also Jasmine green tea. > > A former Kombucha list mother once brewed with nothing but Earl Grey. > > In my experience the Bergamot lemon flavouring in the Earl Greys does not > > affect the culture adversely, well, at least so far hasn't;-). It adds a > > wonderfully zingy-fruity bouquet to the resulting KT. > > > > All good and yummy! :-) > > > > Blessings, > > > > Margret :-) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2011 Report Share Posted April 13, 2011 Thanks for the info Bev. I've always wondered about that, so have stayed away from Earl Grey (or Lady Grey) because of the oil issue. Ai Yahh is a state of mind and body. So say it LOUD and say it OFTEN!!! > > > Hi Bridget, > > Welcome back! > > Earl Grey works fine for brewing KT. If you want your KT flavored with teas > with volatile oils, which usually are not recommended for fermenting KT, you > can always add the flavors when you bottle. Works well and doesn't upset the > Kombucha balance. > > Irish breakfast usually has a higher amount of Assam tea relative to Ceylon > while English breakfast is usually higher in Ceylon than Assam. At least > that is so for the English and Irish teas I have been using over the years. > Of course other brands may be made differently so take this as one persons > experience. > > Peace, Love and Harmony, > Bev > > > > > > > > > > Can you make KT with English Breakfast Tea? > > > > > > Yes, , you certainly can, as E.B. tea is just straight forward > > > black tea (camellia sinenis) > > > > > > > I know you shouldn't with Earl Grey ... > > > > > > WOW, really? Who says? > > > Earl Grey (green or black) is great to use for Kombucha brewing, > especially > > > as part of a tea mixture, as is also Jasmine green tea. > > > A former Kombucha list mother once brewed with nothing but Earl Grey. > > > In my experience the Bergamot lemon flavouring in the Earl Greys does > not > > > affect the culture adversely, well, at least so far hasn't;-). It adds > a > > > wonderfully zingy-fruity bouquet to the resulting KT. > > > > > > All good and yummy! :-) > > > > > > Blessings, > > > > > > Margret :-) > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2011 Report Share Posted April 13, 2011 Thanks for the info Bev. I've always wondered about that, so have stayed away from Earl Grey (or Lady Grey) because of the oil issue. Ai Yahh is a state of mind and body. So say it LOUD and say it OFTEN!!! > > > Hi Bridget, > > Welcome back! > > Earl Grey works fine for brewing KT. If you want your KT flavored with teas > with volatile oils, which usually are not recommended for fermenting KT, you > can always add the flavors when you bottle. Works well and doesn't upset the > Kombucha balance. > > Irish breakfast usually has a higher amount of Assam tea relative to Ceylon > while English breakfast is usually higher in Ceylon than Assam. At least > that is so for the English and Irish teas I have been using over the years. > Of course other brands may be made differently so take this as one persons > experience. > > Peace, Love and Harmony, > Bev > > > > > > > > > > Can you make KT with English Breakfast Tea? > > > > > > Yes, , you certainly can, as E.B. tea is just straight forward > > > black tea (camellia sinenis) > > > > > > > I know you shouldn't with Earl Grey ... > > > > > > WOW, really? Who says? > > > Earl Grey (green or black) is great to use for Kombucha brewing, > especially > > > as part of a tea mixture, as is also Jasmine green tea. > > > A former Kombucha list mother once brewed with nothing but Earl Grey. > > > In my experience the Bergamot lemon flavouring in the Earl Greys does > not > > > affect the culture adversely, well, at least so far hasn't;-). It adds > a > > > wonderfully zingy-fruity bouquet to the resulting KT. > > > > > > All good and yummy! :-) > > > > > > Blessings, > > > > > > Margret :-) > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2011 Report Share Posted April 13, 2011 Thanks for the info Bev. I've always wondered about that, so have stayed away from Earl Grey (or Lady Grey) because of the oil issue. Ai Yahh is a state of mind and body. So say it LOUD and say it OFTEN!!! > > > Hi Bridget, > > Welcome back! > > Earl Grey works fine for brewing KT. If you want your KT flavored with teas > with volatile oils, which usually are not recommended for fermenting KT, you > can always add the flavors when you bottle. Works well and doesn't upset the > Kombucha balance. > > Irish breakfast usually has a higher amount of Assam tea relative to Ceylon > while English breakfast is usually higher in Ceylon than Assam. At least > that is so for the English and Irish teas I have been using over the years. > Of course other brands may be made differently so take this as one persons > experience. > > Peace, Love and Harmony, > Bev > > > > > > > > > > Can you make KT with English Breakfast Tea? > > > > > > Yes, , you certainly can, as E.B. tea is just straight forward > > > black tea (camellia sinenis) > > > > > > > I know you shouldn't with Earl Grey ... > > > > > > WOW, really? Who says? > > > Earl Grey (green or black) is great to use for Kombucha brewing, > especially > > > as part of a tea mixture, as is also Jasmine green tea. > > > A former Kombucha list mother once brewed with nothing but Earl Grey. > > > In my experience the Bergamot lemon flavouring in the Earl Greys does > not > > > affect the culture adversely, well, at least so far hasn't;-). It adds > a > > > wonderfully zingy-fruity bouquet to the resulting KT. > > > > > > All good and yummy! :-) > > > > > > Blessings, > > > > > > Margret :-) > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 In message <it654c+rskieGroups> you wrote: > Is my Kombucha tea supposed to be very flat and slightly vinegary tasting? Dear Nona, that's quite within the remit of the normal. If you desire fizz, you need to bottle your KT and leave it for 2-3 days. It is possible, that your culture's yeasts are a bit underdeveloped. Make sure you add the yeasty deposit on the bottom of your brewing vessel to your next brew. By adding or taking away yeast, you can help the balance of your brew, to make it more bubbly from the outset (or less, if you omit the yeast). Your Kombucha willbe efficacious-good for you whether it has fizz or not! Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com God is my strong fortress. He makes my way perfect. (2 Sam 22:33) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 In message <it654c+rskieGroups> you wrote: > Is my Kombucha tea supposed to be very flat and slightly vinegary tasting? Dear Nona, that's quite within the remit of the normal. If you desire fizz, you need to bottle your KT and leave it for 2-3 days. It is possible, that your culture's yeasts are a bit underdeveloped. Make sure you add the yeasty deposit on the bottom of your brewing vessel to your next brew. By adding or taking away yeast, you can help the balance of your brew, to make it more bubbly from the outset (or less, if you omit the yeast). Your Kombucha willbe efficacious-good for you whether it has fizz or not! Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com God is my strong fortress. He makes my way perfect. (2 Sam 22:33) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 In message <it654c+rskieGroups> you wrote: > Is my Kombucha tea supposed to be very flat and slightly vinegary tasting? Dear Nona, that's quite within the remit of the normal. If you desire fizz, you need to bottle your KT and leave it for 2-3 days. It is possible, that your culture's yeasts are a bit underdeveloped. Make sure you add the yeasty deposit on the bottom of your brewing vessel to your next brew. By adding or taking away yeast, you can help the balance of your brew, to make it more bubbly from the outset (or less, if you omit the yeast). Your Kombucha willbe efficacious-good for you whether it has fizz or not! Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com God is my strong fortress. He makes my way perfect. (2 Sam 22:33) Quote Link to comment Share on other sites More sharing options...
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