Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Usually will take a couple of weeks at least with it being that cold. Chris First Brew Hi, I just received my scoby and have the tea sitting in a kitchen corner for the last 5 days. The mother has sunk to the bottom. All I could see on the surface are clusters of bubbles. There still is no trace of any baby yet. I live in the Great White North, i.e. Canada. The temperature is a mild 65 deg Fahrenheit. Will the fermentation take longer to complete? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Why don't you put it in a cabinet with a small light to bring the temperature up to 72 degrees? Personally, I use a plastic candlestick with a Christmas-light sized bulb. First Brew > Hi, I just received my scoby and have the tea sitting in a kitchen > corner for the last 5 days. The mother has sunk to the bottom. All I > could see on the surface are clusters of bubbles. There still is no > trace of any baby yet. I live in the Great White North, i.e. Canada. > The temperature is a mild 65 deg Fahrenheit. Will the fermentation > take longer to complete? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Hi,...I'm not too far up north...central Alberta...where are you to, that your kitchen is at that temp...and where have you received your scoby from? Bubbles are a positive sign. Is your corner perhaps drafty...a few thick towels wrapped around the walls of your jar (not top) would help cut any cool drafts and speed things up. First Brew > Hi, I just received my scoby and have the tea sitting in a kitchen > corner for the last 5 days. The mother has sunk to the bottom. All I > could see on the surface are clusters of bubbles. There still is no > trace of any baby yet. I live in the Great White North, i.e. Canada. > The temperature is a mild 65 deg Fahrenheit. Will the fermentation > take longer to complete? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 In message <d7386q+cv76eGroups> you wrote: > Hi, I just received my scoby and have the tea sitting in a kitchen > corner for the last 5 days. The mother has sunk to the bottom. All I > could see on the surface are clusters of bubbles. There still is no > trace of any baby yet. I live in the Great White North, i.e. Canada. > The temperature is a mild 65 deg Fahrenheit. Will the fermentation > take longer to complete? Hi, that's about the temperature that I brew at in winter and spring. A slower fermentation is often a bonus as regards the taste of the brew It advantages the bacteria side of the brew. First brews are often slower anyway because the yeast is not all that active yet. I would say the fermentation would take at least 2 weeks, but keep checking it and taste it with a straw until you are satisfied it's arrived at the right taste. The bubbles are the first sign of a culture forming. It is important not to disturb the brew until the culture is formed (if you want a new scoby). The mother on the bottom, will still be viable, so you can put it in your next brew together with the offspring (which may be quite thin initially). Be sure to save a good amount of your brew for the next batch (100ml per litre or 1/2 cup per quart)...starter liquid! Welcome to the Kombucha-brewing Community! Margret:-) -- +---------------------------------------------------------------+ Minstrel@... www.therpc.f9.co.uk +---------------------------------------------------------------+ Some mistakes are too much fun to only make once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 That is a good idea. > Why don't you put it in a cabinet with a small light to bring the > temperature up to 72 degrees? Personally, I use a plastic candlestick with a > Christmas-light sized bulb. > > First Brew > > > > Hi, I just received my scoby and have the tea sitting in a kitchen > > corner for the last 5 days. The mother has sunk to the bottom. All I > > could see on the surface are clusters of bubbles. There still is no > > trace of any baby yet. I live in the Great White North, i.e. Canada. > > The temperature is a mild 65 deg Fahrenheit. Will the fermentation > > take longer to complete? > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 I am in Vancouver, British Columbia. We live in an apartment. The heat was turned off by the management some time ago as the temperaqture warmed up. I will give your suggestion a try. Thanks so much for taking the time to address my post. > Hi,...I'm not too far up north...central Alberta...where are you to, that > your kitchen is at that temp...and where have you received your scoby from? > Bubbles are a positive sign. Is your corner perhaps drafty...a few thick > towels wrapped around the walls of your jar (not top) would help cut any > cool drafts and speed things up. > First Brew > > > > Hi, I just received my scoby and have the tea sitting in a kitchen > > corner for the last 5 days. The mother has sunk to the bottom. All I > > could see on the surface are clusters of bubbles. There still is no > > trace of any baby yet. I live in the Great White North, i.e. Canada. > > The temperature is a mild 65 deg Fahrenheit. Will the fermentation > > take longer to complete? > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 Thank you Margret for the info. > > > Hi, I just received my scoby and have the tea sitting in a kitchen > > corner for the last 5 days. The mother has sunk to the bottom. All I > > could see on the surface are clusters of bubbles. There still is no > > trace of any baby yet. I live in the Great White North, i.e. Canada. > > The temperature is a mild 65 deg Fahrenheit. Will the fermentation > > take longer to complete? > > Hi, that's about the temperature that I brew at in winter and > spring. > A slower fermentation is often a bonus as regards the taste of the brew > It advantages the bacteria side of the brew. > > First brews are often slower anyway because the yeast is not all that > active yet. > > I would say the fermentation would take at least 2 weeks, but keep > checking it and taste it with a straw until you are satisfied it's > arrived at the right taste. > > The bubbles are the first sign of a culture forming. It is important > not to disturb the brew until the culture is formed (if you want a > new scoby). > > The mother on the bottom, will still be viable, so you can put it > in your next brew together with the offspring (which may be quite thin > initially). > > Be sure to save a good amount of your brew for the next batch > (100ml per litre or 1/2 cup per quart)...starter liquid! > > Welcome to the Kombucha-brewing Community! > > Margret:-) > > -- > +---------------------------------------------------------------+ > Minstrel@t... > www.therpc.f9.co.uk > +---------------------------------------------------------------+ > > Some mistakes are too much fun to only make once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 Thanks. Initially, I used the light to retard airborne mold. However, since it's been a cool spring, I've had to use it to warm the brew from time to time, too. You have to experiment to see which light works best for the size of your cabinet; a 40 watt lightbulb is too hot. My cabinet / incubator is the bottom part of a wooden microwave cart (there is no microwave oven in it). First Brew >> >> >> > Hi, I just received my scoby and have the tea sitting in a kitchen >> > corner for the last 5 days. The mother has sunk to the bottom. > All I >> > could see on the surface are clusters of bubbles. There still is > no >> > trace of any baby yet. I live in the Great White North, i.e. > Canada. >> > The temperature is a mild 65 deg Fahrenheit. Will the fermentation >> > take longer to complete? >> > >> > >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 Hi Does this mean you used 3 teaspoons for a gallon? A total of 6 teaspoons seems to be the minimum recommended.. I go up to 12... Frantz Pieter de Villiers <futility667@...> wrote: Hi all Just to let you know, I've bottled my first batch! It's in stage 2 now, and the next batch is busy brewing. The baby scoby is very thin and transparent, and the mommy hasn't grown much either, but it is quite cold here at the moment, and it took 14 days. This strain is brewed with some Rooibos tea, but i added some green tea to this batch (1 black, 1 green and 1 Rooibos). I think there wasnt enough REAL tea in it to help the scoby grow. The Rooibos kombucha is quite nice though ;-] Happiness to all! --------------------------------- Be a better Heartthrob. Get better relationship answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
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