Re: NO BABY. WELCOME BACK.

[Guest guest]

Dear Les,

If your tea is just sweet and tart enough to be called Kombucha, you

must have a tiny membrane someplace.

I had one so thin is was stuck to the momma and didn't hardly show. But

it made good KT.

Could that happen and then the momma sink with an, 'invisible, " baby on

top?

I have never had a sinker or a climber.

Blessings on you all. LOve. MArge.

[Guest guest]

Les,

What is the temp where you are brewing?

It can take over a week to be able to see the start of a new scoby,

even longer if the temp is not at least above 70F.

It sounds to me like you may not be giving the brew a chance, it

should be sour enough to have a nice sweet/sour balance, usually this

takes place after the scoby is very visible.

The yeast sludge is only the beginning.

I Have watched the progression of the kombucha culture throughout it's

formation.

First the brown masses form.

If you do not disturb the brew at all while it ferments, sometimes you

will notice the brown masses virtually " reaching " for the surface of

the tea.

They will eventually find the surface, hang there and bubble or just

hover quietly.

A day or so after this takes place you should see a milky clear

membrane beginning to emanate from the yeasty mass.

Give it a few more days after this and you should have some real

kombucha and a nice scoby.

Beau

On Fri, 26 Nov 2004 22:06:13 -0800, Les Tihor <tihor@...> wrote:

>

> Hi Marge,

>

> I don't see any sign of new membrane anywhere. But, the momma is getting dark

and sludgey (is that a word?) and there is lots of yeast sludge on the bottom of

the jar, so it seems that otherwise things are happening as they should.

>

> Blessings to you, too,

> Les

>

>

> Re: No baby. Welcome back.

>

> Dear Les,

>

> If your tea is just sweet and tart enough to be called Kombucha, you

> must have a tiny membrane someplace.

>

> I had one so thin is was stuck to the momma and didn't hardly show. But

> it made good KT.

>

> Could that happen and then the momma sink with an, 'invisible, " baby on

> top?

>

> I have never had a sinker or a climber.

>

> Blessings on you all. LOve. MArge.

>

>

[Guest guest]

Hi Marge,

I don't see any sign of new membrane anywhere. But, the momma is getting dark

and sludgey (is that a word?) and there is lots of yeast sludge on the bottom of

the jar, so it seems that otherwise things are happening as they should.

Blessings to you, too,

Les

Re: No baby. Welcome back.

Dear Les,

If your tea is just sweet and tart enough to be called Kombucha, you

must have a tiny membrane someplace.

I had one so thin is was stuck to the momma and didn't hardly show. But

it made good KT.

Could that happen and then the momma sink with an, 'invisible, " baby on

top?

I have never had a sinker or a climber.

Blessings on you all. LOve. MArge.

[Guest guest]

Beau,

I tried two different temperatures: first room temp, about 70deg, then in

cupboard with 25 watt light, temp probably about 78deg. Both times left for 2

weeks. No baby, just yeast sludge and the culture turning a darker colour. But

the tea tastes the way I remember it--mix of sweet and slightly sour and

smelling somewhat like a brewery.

Les

Re: No baby. Welcome back.

>

> Dear Les,

>

> If your tea is just sweet and tart enough to be called Kombucha, you

> must have a tiny membrane someplace.

>

> I had one so thin is was stuck to the momma and didn't hardly show. But

> it made good KT.

>

> Could that happen and then the momma sink with an, 'invisible, " baby on

> top?

>

> I have never had a sinker or a climber.

>

> Blessings on you all. LOve. MArge.

>

>

[Guest guest]

DEAR LES,

EVERY TIME YOU DISTURB YOUR FERMENT, IT HAS TO START MAKING A NEW BABY

ALL OVER AGAIN. LEAVE IT ALONE FOR SEVEN DAYS AT 80 DEGREES F AND YOU

WILL SEE SOME ACTION.

Blessings on you all. LOve. MArge.