Guest guest Posted December 30, 2004 Report Share Posted December 30, 2004 Hi folks: While I was vacationing the last couple of weeks, I did an unintentional experiment. I left one batch of kombucha to brew at home in a 60-degree house; I also mailed myself a kombucha culture and started another batch where I was vacationing in Hawaii. I've read on this list and elsewhere that some people who brew in warmer climates typically brew in shorter cycles (5-7 days) than the usual 8-12 days. Sure enough, after a week, the baby SCOBY on top of my Hawaii brew was even thicker than it gets when I brew at home in Colorado after a good 10 days. It *looked* done and the initial taste tasted done, but overall, I think the Hawaii brew was sweeter and weaker than it usually gets, especially the stuff that was at the bottom of the container (the SCOBY was a floater). After 15 days, the stuff at home in Colorado was well-done, but the SCOBY was thinner. Am I right, then, to conclude that the thickness of the baby SCOBY is NOT a good indicator of done-ness or of other essential brewing processes? Am I also right in concluding that the stuff by the SCOBY is more-done than the liquid further from the SCOBY? However, aren't these a little contradictory -- doesn't this last conclusion mean that the SCOBY *does* contribute to the brew getting done? Any insights appreciated! Thanks in advance! Nori Quote Link to comment Share on other sites More sharing options...
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