Questions

[Guest guest]

Amy,

The spigots and the topping off are part of the continuous brew process

and yes you add the new tea right to the jar with the scoby still in

place. The advantage to this is that the new brew will then be ready

in 24 hrs and you don't have to wait the 7-14 days like you do when

you begin a new batch from scratch.

Both brewing methods are valid, and both are being used by members of

this list, but more and more of us are venturing into the continuous

brew ( CB) method for the sake of convenience.

I do believe that there are more healthy components in the CB brews

as well, at least I read that somewhere.

zoe

larz509 wrote:

> Hi!

> I'm new and have not made any kombucha yet but have some questions.

>

> I see pics with spigots in the jars.... do you just tap it form there while

the culture is still in the jar?

>

> I keep reading " I top off the jar every day ( or whatever) " ... does this

mean you can just add fresh brewed and sweetened tea straight on the jar with

the culture still in it? Or do you need to start a brand new batch as soon as

you begin to use the last one?

>

> Thank you!

> amy in Kansas

>

>

[Guest guest]

>

> Amy,

> The spigots and the topping off are part of the continuous brew process

> and yes you add the new tea right to the jar with the scoby still in

> place. The advantage to this is that the new brew will then be ready

> in 24 hrs and you don't have to wait the 7-14 days like you do when

> you begin a new batch from scratch.

I'm just curious... for those of you who do the continuous brewing process, do

you make up tiny batches of tea, make up a gallon and store it in the fridge, or

what?

- .

[Guest guest]

Never Ever store your tea, thats an open invitation for mold. I

mix up only what Im going to use immediately- today that was 1/2

gallon, Usually I do the full gallon. It just depends.

Nothing and I repeat Nothing produces mold faster than sweet tea-

even in the fridge.

The reason I did the half gallon today is that my tea was already

beyond the point I like to drink it. By tomorrow it should be fine

again. I normally try to hold it off and do the gallon.

zoe

wrote:

>

>

>> Amy,

>> The spigots and the topping off are part of the continuous brew process

>> and yes you add the new tea right to the jar with the scoby still in

>> place. The advantage to this is that the new brew will then be ready

>> in 24 hrs and you don't have to wait the 7-14 days like you do when

>> you begin a new batch from scratch.

>>

>

> I'm just curious... for those of you who do the continuous brewing process, do

you make up tiny batches of tea, make up a gallon and store it in the fridge, or

what?

>

> - .

>

>

>

>

[Guest guest]

Never Ever store your tea, thats an open invitation for mold. I

mix up only what Im going to use immediately- today that was 1/2

gallon, Usually I do the full gallon. It just depends.

Nothing and I repeat Nothing produces mold faster than sweet tea-

even in the fridge.

The reason I did the half gallon today is that my tea was already

beyond the point I like to drink it. By tomorrow it should be fine

again. I normally try to hold it off and do the gallon.

zoe

wrote:

>

>

>> Amy,

>> The spigots and the topping off are part of the continuous brew process

>> and yes you add the new tea right to the jar with the scoby still in

>> place. The advantage to this is that the new brew will then be ready

>> in 24 hrs and you don't have to wait the 7-14 days like you do when

>> you begin a new batch from scratch.

>>

>

> I'm just curious... for those of you who do the continuous brewing process, do

you make up tiny batches of tea, make up a gallon and store it in the fridge, or

what?

>

> - .

>

>

>

>

[Guest guest]

I usually make up a quart at a time.

I do that every other day or so.

Gayel

On Sep 30, 2009, at 5:18 PM, wrote:

> I'm just curious... for those of you who do the continuous brewing

> process, do you make up tiny batches of tea, make up a gallon and

> store it in the fridge, or what?

>

> - .

[Guest guest]

This is why we have the list Amy.

Yes I also did that with the saving of the tea. Thats how I KNOW

what happens fortunately it didn't get in my brew that time. It was

absolutely amazing how quickly that mold appeared.

Welcome aboard, happy brewing and feel free to ask the questions we

may not have had the foresight to answer ahead of time. :-)

zoe

feetfam@... wrote:

> I'm glad to hear you can do this in a continuous brew... would make it so much

easier! I was thinking I would have to make a new brew every week and hope I

didn't run out before then. I'm also glad to know not to make sweetened tea

ahead of time and use it through out the week! I would have done that ( and

probably ended up with moldy tea). I've gotten answers for questions I haven't

even had yet!

>

> amy m.

>

>

[Guest guest]

Hi, Amy. Speaking of questions you haven't asked yet, it might

interest you in knowing that the taste of kt from continuous

brew can shift, due to various stimuli during fermentation.

Sometimes it might be more tart, sometimes less so.

Some of us choose to do both continuous brew *and* batch brews.

The cb ensures that we always have a constant source of kt,

and the batch brews allow more flexibility to experiment w/

flavoring, etc. You can really do it anyway you want!

You will find the path that works for you. Just don't be

surprised if it meanders around a bit! <grin>

Vicki in Orlando

> >

> > Amy,

> > The spigots and the topping off are part of the continuous brew process

> > and yes you add the new tea right to the jar with the scoby still in

> > place. The advantage to this is that the new brew will then be ready

> > in 24 hrs and you don't have to wait the 7-14 days like you do when

> > you begin a new batch from scratch.

>

> I'm just curious... for those of you who do the continuous brewing process,

do you make up tiny batches of tea, make up a gallon and store it in the fridge,

or what?

>

> - .

[Guest guest]

Another question, So, a SCOBY will eventually get too old to use? If you are

doing a continuous brew, you just leave all the SCOBYs in the jar and eventually

just remove the old ones or do you take out the babies to give away until you

need a new one? Basically I guess I'm wondering if you can just leave them all

in there and thin them out eventually or if you should do it often. How do you

decide if a SCOBY is too old if you have it in a brew with others?

I thought I had it figured out, but as I read more I realize I have sooo much to

learn!

amy m.

Hi, Amy. Speaking of questions you haven't asked yet, it might

interest you in knowing that the taste of kt from continuous

brew can shift, due to various stimuli during fermentation.

Sometimes it might be more tart, sometimes less so.

Some of us choose to do both continuous brew *and* batch brews.

The cb ensures that we always have a constant source of kt,

and the batch brews allow more flexibility to experiment w/

flavoring, etc. You can really do it anyway you want!

You will find the path that works for you. Just don't be

surprised if it meanders around a bit! <grin>

Vicki in Orlando

.

[Guest guest]

Amy,

Personally I've never had a Scoby get too old. I leave them in the

jar mama and babies altogether until they get so big there is no

longer room for my brew. Then they are all removed, cut into pie

shaped wedges with one piece being thrown back in the tank.

The rest are either shared or put in what we call a Scoby

Hotel, which is nothing more than a home for transient scobys who

are out of work ( LOL) Put them in a jar, cover with finished KT, put

a lid on it and let them sit. They will continue to grow in that jar.

There are many components to your Scoby and different elements like

to hang out on specific layers. By cutting the wedges you have a bit

of each layer to pass on to your next brew.

Extra scobys can be used for toning your skin, healing booboos,

dried for doggie chews, etc.

zoe

feetfam@... wrote:

> Another question, So, a SCOBY will eventually get too old to use? If you are

doing a continuous brew, you just leave all the SCOBYs in the jar and eventually

just remove the old ones or do you take out the babies to give away until you

need a new one? Basically I guess I'm wondering if you can just leave them all

in there and thin them out eventually or if you should do it often. How do you

decide if a SCOBY is too old if you have it in a brew with others?

>

> I thought I had it figured out, but as I read more I realize I have sooo much

to learn!

>

> amy m.

>

>

>

>

> Hi, Amy. Speaking of questions you haven't asked yet, it might

> interest you in knowing that the taste of kt from continuous

> brew can shift, due to various stimuli during fermentation.

> Sometimes it might be more tart, sometimes less so.

>

> Some of us choose to do both continuous brew *and* batch brews.

> The cb ensures that we always have a constant source of kt,

> and the batch brews allow more flexibility to experiment w/

> flavoring, etc. You can really do it anyway you want!

>

> You will find the path that works for you. Just don't be

> surprised if it meanders around a bit! <grin>

>

> Vicki in Orlando

>

>

> .

>

>

[Guest guest]

LOL. A lot of it's learning as you go. And you'll see folks

ask -- and answer -- many questions here. (Plus the FAQ,

which Bev just posted a link to, is an awesome resource,

as are the archives.)

I remember when I first started kombucha I read " they "

say that SCOBYs are only good for " x " number of brews...

(6, 8, 10, whatever) But I think that's one of those things

where " your mileage may vary " . You've prob figured out from

people's posts and pictures, there are a lot of variations

in SCOBYs. (For instance, a young SCOBY could become infested

w/ insects and start falling apart; sure wouldn't want to use

that again!)

Many kombucha brewers keep " hotels, " glass jars in which they

stash extra SCOBYs, covered with very mature kombucha. The

tea becomes extremely fermented (very sour/tart), which makes

it ideal for keeping your SCOBY collection safe, AND provides

a ready source of " starter " tea. (The SCOBY is only one-half

of the kombucha culture; the other half is mature kt.) It is

wonderful to have back-up cultures to share with other people,

to experiment with other teas, and to ensure that you always

have SCOBYs available, in case you experience some catastrophe,

such as mold, vinegar eels, etc., where you need to toss out

the " whole kit & caboodle " ... (tea & SCOBY)

Here's a pic of my SCOBY hotel:

http://tinyurl.com/ya3olzj

That said, many folks DO like to brew with multiple SCOBYs,

whether it's batch tea, or continuous brew. Heck, it's often

easier to just leave them in the jug, especially when they

adhere to each other! However, you can reach a point of

diminishing returns, where your SCOBY(s) can get so big /

thick / multi-layered that they take up a lot of room in your

jug... And that space can be better used to brew kt! :-)

(displacement, and all that)

When I reach the point that I need to thin out the batch,

I usually toss extras into my hotel. I generally keep the

newer SCOBY(s) in the tea.

When they get older, darker, covered w/ tannin & /or spent yeast,

you can consider many ways to use old SCOBYs, including:

-- blended w/ kt to make a topical salve

-- dried to become a dog chew

-- throw onto compost pile, or base of plants

etc., etc.

HTH,

Vicki in Orlando

>

> Another question, So, a SCOBY will eventually get too old to use?

> If you are doing a continuous brew, you just leave all the SCOBYs

> in the jar and eventually just remove the old ones or do you take

> out the babies to give away until you need a new one? Basically I

> guess I'm wondering if you can just leave them all in there and

> thin them out eventually or if you should do it often. How do you

> decide if a SCOBY is too old if you have it in a brew with others?

>

> I thought I had it figured out, but as I read more I realize I have

> sooo much to learn!

>

> amy m.

>

>

> Hi, Amy. Speaking of questions you haven't asked yet, it might

> interest you in knowing that the taste of kt from continuous

> brew can shift, due to various stimuli during fermentation.

> Sometimes it might be more tart, sometimes less so.

>

> Some of us choose to do both continuous brew *and* batch brews.

> The cb ensures that we always have a constant source of kt,

> and the batch brews allow more flexibility to experiment w/

> flavoring, etc. You can really do it anyway you want!

>

> You will find the path that works for you. Just don't be

> surprised if it meanders around a bit! <grin>

>

> Vicki in Orlando

[Guest guest]

Hi Zoe,

I am about at the point of having to do this as my jar is becoming more

scoby than space for tea. I have quite a bit of fizz in my brews, and

my scoby is " ugly " - full of holes from the gas escaping through them.

I am just wondering if you have noticed a reduction in fizz for a while

after doing this as you no longer have a " cap " of scoby across the top

of the jar to help hold in the gases until the new ones get thick enough

to do so?

Thanks,

Polly

zoe w wrote:

> Then they are all removed, cut into pie

> shaped wedges with one piece being thrown back in the tank.

>

>

>

[Guest guest]

One would think so, but such is not the case, not in my house

anyways. When there are gaps in the cover Massive bubbles and

foam tend to fill in that space until the Scoby is strong enuf to take

over. I wish I could get a decent pic of my brew tank so you

could see this, but the reflectiveness of the glass is preventing

this. It is a truly amazing sight. There is so much gas that the

scoby looks more like a burrito LOL its all puffed up. The

unscoby'd areas are just masses of Foam. I have almost always had

considerable fizz, but nothing like what has happened this week.

Good luck to you

zoe

Polly wrote:

> Hi Zoe,

>

> I am about at the point of having to do this as my jar is becoming more

> scoby than space for tea. I have quite a bit of fizz in my brews, and

> my scoby is " ugly " - full of holes from the gas escaping through them.

> I am just wondering if you have noticed a reduction in fizz for a while

> after doing this as you no longer have a " cap " of scoby across the top

> of the jar to help hold in the gases until the new ones get thick enough

> to do so?

>

> Thanks,

> Polly

>

> zo

[Guest guest]

Hi, Zoe!

Since I have no bubbles after months of brewing & my brews take a long time to

get acidic enough for my liking, and because I will need to get new tea soon

anyway, I'd like to try the specific teas that you get from your source. - found

lots of stuff at that link that I want but would like your tea input before I

put an order together.

On a non-KT topic, I drink a cup of decaf earl gray every morning. The decaf at

your link says its decaf earl gray is CO2 decaf'd, if I remember correctly. Does

anyone have an opinion about that decaf method?

Thanks!

Cathe in Michigan

Sent from my BlackBerry® smartphone with SprintSpeed

Re: Re: Questions

One would think so, but such is not the case, not in my house

anyways. When there are gaps in the cover Massive bubbles and

foam tend to fill in that space until the Scoby is strong enuf to take

over. I wish I could get a decent pic of my brew tank so you

could see this, but the reflectiveness of the glass is preventing

this. It is a truly amazing sight. There is so much gas that the

scoby looks more like a burrito LOL its all puffed up. The

unscoby'd areas are just masses of Foam. I have almost always had

considerable fizz, but nothing like what has happened this week.

Good luck to you

zoe

Polly wrote:

> Hi Zoe,

>

> I am about at the point of having to do this as my jar is becoming more

> scoby than space for tea. I have quite a bit of fizz in my brews, and

> my scoby is " ugly " - full of holes from the gas escaping through them.

> I am just wondering if you have noticed a reduction in fizz for a while

> after doing this as you no longer have a " cap " of scoby across the top

> of the jar to help hold in the gases until the new ones get thick enough

> to do so?

>

> Thanks,

> Polly

>

> zo

------------------------------------

[Guest guest]

LOL Lots of temptation there isn't there. OK I will start by

telling you which ones I am using NOW.

#197 Yunnan Black

#104 Jasmine Tea ( which is actually green tea with Jasmine flavor)

#463 White Tea

and just a touch of Rooibos

Equal amts of the numbered teas then throw in the Rooibos.

Now I use 18 tsps of the above tea plus the Rooibos which may be

another tablespoon

Other teas I have used

#100 Hibiscus cut

#121 Pomegranite Green (Blend of Sencha Tea, rose petals and

pomegranate flavor) this one I like really well, adds a really

nice touch to the KT

#117 Passion Peach - Be careful with this one as even a tiny amt will

overpower your brew. Contains Black tea, orange flowers, elderberry

pieces, red thistle flowers, bee pollen, peach, passionflower and

tropical fruit flavors. The orange flavor is quite dominant.

I also have a pound of

#260 Fruit Blend Tea - this one has never been opened

contains Rose hips, lemon grass, hibiscus, peppermint and orange peel.

OK, so now you have all my secrets LOL. Nothing left to hide.

Have fun,

I have to really contain myself when placing an order with them.

zoe

artbycathe@... wrote:

> Hi, Zoe!

>

> Since I have no bubbles after months of brewing & my brews take a long time to

get acidic enough for my liking, and because I will need to get new tea soon

anyway, I'd like to try the specific teas that you get from your source. - found

lots of stuff at that link that I want but would like your tea input before I

put an order together.

>

> On a non-KT topic, I drink a cup of decaf earl gray every morning. The decaf

at your link says its decaf earl gray is CO2 decaf'd, if I remember correctly.

Does anyone have an opinion about that decaf method?

>

> Thanks!

> Cathe in Michigan

> Sent from my BlackBerry® smartphone with SprintSpeed

>

> Re: Re: Questions

>

>

[Guest guest]

Hi, Zoe!

Thanks for giving away all of your secrets! ;^)

I'm lucky that the store was not in SF when I lived across the bay - or that I

didn't know about it. I could not afford easy access to that place. (Yes, - know

the 'net is easy access but not the same as walking right by a place...)

I just topped off my CB container but I think I added enuf sweet tea that it is

a batch brew this time. Meanwhile, I'll order what you currently using - plus

some elderberries and who knows what else - and see if - get any fizz after

using that combo in CB for a few brews.

I'm actually quite happy with the flavor of my KT once the tea flavor is gone &

it's quite acidic - it just takes forever for my brews - batch & CB - to get to

that stage. Since I'm trying to fine tune anyway, it will be interesting to see

how I like the flavor as your blend takes over my CB.

Thanks again, Zoe!

Cathe in Michigan

Sent from my BlackBerry® smartphone with SprintSpeed

Re: Re: Questions

>

>

------------------------------------

[Guest guest]

I like SFH as well but if you want HUGE variety, check out The Tea Table. They

are responsible for much damage to my checkbook recently LOL

, enabler

>

> Hi, Zoe!

>

> Thanks for giving away all of your secrets! ;^)

[Guest guest]

OMG !!!! You are pure EVIL woman. Putting that much temptation in

front of me, you really know how to torture someone LOL. Well

I am nearly out of Black tea so perhaps, o dear lord is

gonna have a cow. All these pounds of tea here and I wanna buy some

more. shhhhhhh o darn I forgot, he's on this list too. :-!

Huggs

zoe

goodbead40@... wrote:

> I like SFH as well but if you want HUGE variety, check out The Tea Table. They

are responsible for much damage to my checkbook recently LOL

> , enabler

>

>

>

>> Hi, Zoe!

>>

>> Thanks for giving away all of your secrets! ;^)

>>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Come in #197 your time is up.

One presumes these are somebody's catalogue numbers?

:¬))

.

(UK)

________________________________

From: zoe w

Sent: Thursday, 1 October, 2009 23:46:05

LOL Lots of temptation there isn't there. OK I will start by

telling you which ones I am using NOW.

#197 Yunnan Black

#104 Jasmine Tea ( which is actually green tea with Jasmine flavor)

#463 White Tea

and just a touch of Rooibos

Equal amts of the numbered teas then throw in the Rooibos.

Now I use 18 tsps of the above tea plus the Rooibos which may be

another tablespoon

Other teas I have used

#100 Hibiscus cut

#121 Pomegranite Green (Blend of Sencha Tea, rose petals and

pomegranate flavor) this one I like really well, adds a really

nice touch to the KT

#117 Passion Peach - Be careful with this one as even a tiny amt will

overpower your brew. Contains Black tea, orange flowers, elderberry

pieces, red thistle flowers, bee pollen, peach, passionflower and

tropical fruit flavors. The orange flavor is quite dominant.

I also have a pound of

#260 Fruit Blend Tea - this one has never been opened

contains Rose hips, lemon grass, hibiscus, peppermint and orange peel.

OK, so now you have all my secrets LOL. Nothing left to hide.

Have fun,

I have to really contain myself when placing an order with them.

zoe

artbycathe@... wrote:

> Hi, Zoe!

>

> Since I have no bubbles after months of brewing & my brews take a long time to

get acidic enough for my liking, and because I will need to get new tea soon

anyway, I'd like to try the specific teas that you get from your source. - found

lots of stuff at that link that I want but would like your tea input before I

put an order together.

[Guest guest]

Come in #197 your time is up.

One presumes these are somebody's catalogue numbers?

:¬))

.

(UK)

________________________________

From: zoe w

Sent: Thursday, 1 October, 2009 23:46:05

LOL Lots of temptation there isn't there. OK I will start by

telling you which ones I am using NOW.

#197 Yunnan Black

#104 Jasmine Tea ( which is actually green tea with Jasmine flavor)

#463 White Tea

and just a touch of Rooibos

Equal amts of the numbered teas then throw in the Rooibos.

Now I use 18 tsps of the above tea plus the Rooibos which may be

another tablespoon

Other teas I have used

#100 Hibiscus cut

#121 Pomegranite Green (Blend of Sencha Tea, rose petals and

pomegranate flavor) this one I like really well, adds a really

nice touch to the KT

#117 Passion Peach - Be careful with this one as even a tiny amt will

overpower your brew. Contains Black tea, orange flowers, elderberry

pieces, red thistle flowers, bee pollen, peach, passionflower and

tropical fruit flavors. The orange flavor is quite dominant.

I also have a pound of

#260 Fruit Blend Tea - this one has never been opened

contains Rose hips, lemon grass, hibiscus, peppermint and orange peel.

OK, so now you have all my secrets LOL. Nothing left to hide.

Have fun,

I have to really contain myself when placing an order with them.

zoe

artbycathe@... wrote:

> Hi, Zoe!

>

> Since I have no bubbles after months of brewing & my brews take a long time to

get acidic enough for my liking, and because I will need to get new tea soon

anyway, I'd like to try the specific teas that you get from your source. - found

lots of stuff at that link that I want but would like your tea input before I

put an order together.

[Guest guest]

Yes , My reply was to someone who was already on the webpage.

If ye wants to peek its www.sfherb.com

zoe

Kane wrote:

> Come in #197 your time is up.

> One presumes these are somebody's catalogue numbers?

> :¬))

>

> .

> (UK)

>

>

>

>

>

> ________________________________

> From: zoe w

> Sent: Thursday, 1 October, 2009 23:46:05

>

> LOL Lots of temptation there isn't there. OK I will start by

> telling you which ones I am using NOW.

> #197 Yunnan Black

> #104 Jasmine Tea ( which is actually green tea with Jasmine flavor)

> #463 White Tea

> and just a touch of Rooibos

> Equal amts of the numbered teas then throw in the Rooibos.

>

> Now I use 18 tsps of the above tea plus the Rooibos which may be

> another tablespoon

>

> Other teas I have used

> #100 Hibiscus cut

> #121 Pomegranite Green (Blend of Sencha Tea, rose petals and

> pomegranate flavor) this one I like really well, adds a really

> nice touch to the KT

> #117 Passion Peach - Be careful with this one as even a tiny amt will

> overpower your brew. Contains Black tea, orange flowers, elderberry

> pieces, red thistle flowers, bee pollen, peach, passionflower and

> tropical fruit flavors. The orange flavor is quite dominant.

>

> I also have a pound of

> #260 Fruit Blend Tea - this one has never been opened

> contains Rose hips, lemon grass, hibiscus, peppermint and orange peel.

>

> OK, so now you have all my secrets LOL. Nothing left to hide.

>

> Have fun,

> I have to really contain myself when placing an order with them.

>

> zoe

>

> artbycathe@... wrote:

>

>> Hi, Zoe!

>>

>> Since I have no bubbles after months of brewing & my brews take a long time

to get acidic enough for my liking, and because I will need to get new tea soon

anyway, I'd like to try the specific teas that you get from your source. - found

lots of stuff at that link that I want but would like your tea input before I

put an order together.

>>

>

>

[Guest guest]

HahA...

This is currently my problem. I haven't been drinking my KT and my two 2.5

gallon continuous brew systems are full top to bottom with scobies. At this

point I'm sure the KT itself is quite tart -- don't have the heart to throw

it out so I have to figure out what I can use it for (suggestions would be

great) as I should get back to having my daily KT drink!

P.S. I suppose my chickens would love them...but I'd like to do something

for myself with them too ) OR my kids for that matter!

Re: Re: Questions

Amy,

Personally I've never had a Scoby get too old. I leave them in the

jar mama and babies altogether until they get so big there is no

longer room for my brew. Then they are all removed, cut into pie

shaped wedges with one piece being thrown back in the tank.

The rest are either shared or put in what we call a Scoby

Hotel, which is nothing more than a home for transient scobys who

are out of work ( LOL) Put them in a jar, cover with finished KT, put

a lid on it and let them sit. They will continue to grow in that jar.

There are many components to your Scoby and different elements like

to hang out on specific layers. By cutting the wedges you have a bit

of each layer to pass on to your next brew.

Extra scobys can be used for toning your skin, healing booboos,

dried for doggie chews, etc.

zoe

feetfam@... wrote:

> Another question, So, a SCOBY will eventually get too old to use? If you

are doing a continuous brew, you just leave all the SCOBYs in the jar and

eventually just remove the old ones or do you take out the babies to give

away until you need a new one? Basically I guess I'm wondering if you can

just leave them all in there and thin them out eventually or if you should

do it often. How do you decide if a SCOBY is too old if you have it in a

brew with others?

>

> I thought I had it figured out, but as I read more I realize I have sooo

much to learn!

>

> amy m.

>

>

>

>

> Hi, Amy. Speaking of questions you haven't asked yet, it might

> interest you in knowing that the taste of kt from continuous

> brew can shift, due to various stimuli during fermentation.

> Sometimes it might be more tart, sometimes less so.

>

> Some of us choose to do both continuous brew *and* batch brews.

> The cb ensures that we always have a constant source of kt,

> and the batch brews allow more flexibility to experiment w/

> flavoring, etc. You can really do it anyway you want!

>

> You will find the path that works for you. Just don't be

> surprised if it meanders around a bit! <grin>

>

> Vicki in Orlando

>

>

> .

>

>

------------------------------------

[Guest guest]

Use it like you would any vinegar hon, except its not strong enuf for

preserving veggies.

Vinegar hair rinse, cleaning fluid, add some garlic and put on your

salad, etc

get creative.

zoe

wrote:

> HahA...

>

> This is currently my problem. I haven't been drinking my KT and my two 2.5

> gallon continuous brew systems are full top to bottom with scobies. At this

> point I'm sure the KT itself is quite tart -- don't have the heart to throw

> it out so I have to figure out what I can use it for (suggestions would be

> great) as I should get back to having my daily KT drink!

>

>

>

> P.S. I suppose my chickens would love them...but I'd like to do something

> for myself with them too ) OR my kids for that matter!

>

> ----

[Guest guest]

I try to balance the good I do with an occasional evil act ROFLOL!!

>

>

> OMG !!!! You are pure EVIL woman. Putting that much temptation in

> front of me, you really know how to torture someone LOL.

[Guest guest]

I am having a hard time keeping up with my CB also now that the weather

is colder (my favorite way to drink it is over ice), so what I have done

is mix half to two thirds very strong KT and half to one third sweet tea

in a jar and put it in the fridge. Then pour the rest of the sweet tea

into my CB container to top it up. I hate to go back to doing it batch

by batch, so decided to try it this way and it works for me so far. It

might not use up both of them for you, but maybe one container you can

use up that way.

Just a thought,

Polly

wrote:

> I haven't been drinking my KT and my two 2.5

> gallon continuous brew systems are full top to bottom with scobies. At this

> point I'm sure the KT itself is quite tart

>

[Guest guest]

Boy, I'm away a couple of days, and I miss SO much... ;-)

But figured I'd answer this question:

> > a young SCOBY could become infested w/ insects

> > and start falling apart...

>

> have you actually had this happen?

No, I've not had such an infestation, but I have read of others

(including on this forum) who have had such problems with

vinegar eels. (You can search the archives for more details.)

This is from the Happy Herbalist:

|> A mushroom that falls apart and has turned dark quickly

|> is usually a sign of a vinegar eel infestation...

from http://www.happyherbalist.com/pictures.htm

A good argument for using tightly woven cloth, etc. to cover

your fermentation jar! :-)

Vicki in Orlando

> > (For instance, a young SCOBY could become infested

> > w/ insects and start falling apart; sure wouldn't want to use

> > that again!)