Re: Kombucha Newbie .... too yeasty?

[Guest guest]

In message <BAY143-F296EF991633F59D3767B84B9700@...> you wrote:

> Hello,

>

> I'm new to brewing and this list and I have a question. I am on my 3rd batch

> of tea; I've done two black and a green. My teas have been really tart and

> perhaps too yeasty! The cultures have grown beautifully and are very thick.

> I've been brewing for 7 days before bottling, but even during this second

> fermentation, paper thin babies are growing on top.

Hi and welcome!

You say 'perhaps too yeasty' and that gives the clue possibly why your

scobys are thinner - not that the thickness or thinness matters really.

As it is the bacteria in the brew which produce the cellular structure of

a mat-hat it seems that the yeasts are too strongly in the ascendency ;-0

For a good tasting KT you need to 'correct' the yeast level every

time you make a new brew:

Take your starter from the TOP of your ready brewed batch, add to it

the scoby, then carefully pour off the rest of the KT for bottling.

Get rid of the yeasty sediment on the bottom of your fermentation vessel.

If you do this every time, your brew will swing towards the bacteria

side and better flavour will come your way ..... unless you prefer the

yeasty beery taste, of course ;-)

Allow the brew to ferment until there is good acidity. This will take

longer sometimes. I don't try my brew before day 7. I've known some

of my brews to take more like 10 days till they are pleasantly cidery.

It's worth the wait.

If you really want to brew a 'master race' of a culture follow Len Porzio's

instructions below:

http://www.geocities.com/kombucha_balance/

by clicking on 'Decreasing Yeast to Acetobacter Ratio'

You can do this as a side show while you are still getting on with your

ordinary brewing.

It's really worth the little trouble.

Have a great day!

God's blessings

Margret (UK)

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