Re: Second little scoby

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In message <etsjed+6d2deGroups> you wrote:

> Question: I left some of the bottles out to try to get a secondary

> ferment. I let them go for 5 days before opening. The KT is not

> fizzy, slightly tarter and has a very thin clear baby scoby on top.

Carolyn, my diagnosis is that there was not enough sugar left

in the bottles for the yeast to get hold of and to produce Co2, the fzzzz.

One solution is to add some raisins, sugar, fruit, ginger ... whatever of

those you personally would like - at bottling time. I can promise you,

you'll have some mighty fzzzzssss coming ;-)

> I am wondering if perhaps I did not let the original batch go far

> enough along ...

Maybe too long, as there was not enough sugar in the brew left for the

yeasts to make a fizz in the bottles.

> I have to say that I enjoyed the little scoby on the

> way down... :^)

Of course, that's the 'cherry on the cake', the delicacy that only

the refined can enjoy ;-)

wishing you a beautiful fizz,

Margret:-)

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