My cultures are no longer producing babies.

April 22, 2007

Dear 'Sylvia,

Are you sure you aren't even getting a thin film as I do lately?

But my brews taste perfect in six days.

Are you sure your heat is not too high under your fermeting pot?

Did you use too hot tea and sugar mixture when you put your mommas in to brew??

I haven't been getting robust babies lately.

Pobably, because it is open, drafty and flulctluating temperatures.

I have just changed my ways and put all my extra scobies back in Corningware

pots with glass lids in the refrigerator as I always used to do.

Left in large serving bowls out here in the open in sealed quart plastic bags

part of the month, my mommas probably have been stunted by not getting enough

air.

For years, I got perfect brews and scobies every time in a dark cabinet with a

constant temperature of 78 to 80 degrees F. O for those days.

Older scobies do peter out after time, and get old and brown and floppy. That

doesn't happen if you always use the most recent ones..

They used to say to pinch them. If that spot bounces right back up immediately,

they are still viable.

It is good to try new strains once in a while, but, also,,to hold onto the good

older ones.

I wish you much success. Cross your fingers for me, too. LOve. MArge.

April 22, 2007

Hi Marjorie --

Thanks for replying. I noticed in late Jan./early Feb. that the babies

were nothing but a thin film. I left them in the solution, hoping they'd

thicken up, but they stayed the same, then quit showing up at all. : (

I brew in a large mixing bowl, covered with a rigid plastic lid, on top

of the fridge. I don't usually use a heating pad underneath it, except as

described in my original email. Once a week (usually on Sunday) I heat 1 qt

water and a little over 1 c sugar to boiling, then turn off the heat and put in

2 tea bags (usually Irish Breakfast and another, such as oolong or green). Then

I let it sit for 20 min.

By the time I take out the mother and pour off my week's worth of KT

(leaving a cup or so for starter) and pour a quart of cold water into the bowl,

the boiled water is fairly cool. I take out the teabags, pour the tea into the

bowl (so the cool and warm mixes), then give it a gentle stir, test the

temperature, and float the mother on top.

Since today is my brewing day, I'll take another one of my stored mothers

out and give it a try. I'll see about that pinch test you suggested. You're

right, the mother I'm using now is getting a bit decrepit!

Do you think I should store my mothers in the fridge instead of in a

(c.65-70 degree) pantry?

Anyhow, I DO wish you luck in your continued brewing. Sorry to ramble on

so. Thanks for the hints, and we'll both see what happens! : )

-- Sylvia

Marjorie Russin <prairiegirly@...> wrote:

Dear 'Sylvia,

Are you sure you aren't even getting a thin film as I do lately?

But my brews taste perfect in six days.

Are you sure your heat is not too high under your fermeting pot?

Did you use too hot tea and sugar mixture when you put your mommas in to brew??

I haven't been getting robust babies lately.

Pobably, because it is open, drafty and flulctluating temperatures.

I have just changed my ways and put all my extra scobies back in Corningware

pots with glass lids in the refrigerator as I always used to do.

Left in large serving bowls out here in the open in sealed quart plastic bags

part of the month, my mommas probably have been stunted by not getting enough

air.

For years, I got perfect brews and scobies every time in a dark cabinet with a

constant temperature of 78 to 80 degrees F. O for those days.

Older scobies do peter out after time, and get old and brown and floppy. That

doesn't happen if you always use the most recent ones..

They used to say to pinch them. If that spot bounces right back up immediately,

they are still viable.

It is good to try new strains once in a while, but, also,,to hold onto the good

older ones.

I wish you much success. Cross your fingers for me, too. LOve. MArge.

April 22, 2007

Hi Sylvia,

This is all speculation on my part but I'm wondering if maybe you aren't

getting any scoby growth because you aren't using enough tea. From

reading your last post, it looks to me like each batch you make is 2qt

water, 2 teabags and just over 1c sugar. From what I have seen of

various recipes people have posted that seems like it may be a touch

high on the sugar and definitely low on the tea. I don't really know

what the minimum amount of tea is, but I think that 2 bags per quart

might be better. Just thinking that the culture feeds off something in

the tea and with too little perhaps it just doesn't have enough fuel to

grow a new scoby.

Tasha

Sylvia Shults wrote:

>

> Hi Marjorie --

>

> Thanks for replying. I noticed in late Jan./early Feb. that the babies

> were nothing but a thin film. I left them in the solution, hoping they'd

> thicken up, but they stayed the same, then quit showing up at all. : (

> I brew in a large mixing bowl, covered with a rigid plastic lid, on top

> of the fridge. I don't usually use a heating pad underneath it, except

> as described in my original email. Once a week (usually on Sunday) I

> heat 1 qt water and a little over 1 c sugar to boiling, then turn off

> the heat and put in 2 tea bags (usually Irish Breakfast and another,

> such as oolong or green). Then I let it sit for 20 min.

> By the time I take out the mother and pour off my week's worth of KT

> (leaving a cup or so for starter) and pour a quart of cold water into

> the bowl, the boiled water is fairly cool. I take out the teabags, pour

> the tea into the bowl (so the cool and warm mixes), then give it a

> gentle stir, test the temperature, and float the mother on top.

> Since today is my brewing day, I'll take another one of my stored

> mothers out and give it a try. I'll see about that pinch test you

> suggested. You're right, the mother I'm using now is getting a bit decrepit!

> Do you think I should store my mothers in the fridge instead of in a

> (c.65-70 degree) pantry?

> Anyhow, I DO wish you luck in your continued brewing. Sorry to ramble on

> so. Thanks for the hints, and we'll both see what happens! : )

>

> -- Sylvia

>

> Marjorie Russin <prairiegirly@...

> <mailto:prairiegirly%40webtv.net>> wrote:

> Dear 'Sylvia,

>

> Are you sure you aren't even getting a thin film as I do lately?

>

> But my brews taste perfect in six days.

>

> Are you sure your heat is not too high under your fermeting pot?

>

> Did you use too hot tea and sugar mixture when you put your mommas in to

> brew??

>

> I haven't been getting robust babies lately.

>

> Pobably, because it is open, drafty and flulctluating temperatures.

>

> I have just changed my ways and put all my extra scobies back in

> Corningware pots with glass lids in the refrigerator as I always used to do.

>

> Left in large serving bowls out here in the open in sealed quart plastic

> bags part of the month, my mommas probably have been stunted by not

> getting enough air.

>

> For years, I got perfect brews and scobies every time in a dark cabinet

> with a constant temperature of 78 to 80 degrees F. O for those days.

>

> Older scobies do peter out after time, and get old and brown and floppy.

> That doesn't happen if you always use the most recent ones..

>

> They used to say to pinch them. If that spot bounces right back up

> immediately, they are still viable.

>

> It is good to try new strains once in a while, but, also,,to hold onto

> the good older ones.

>

> I wish you much success. Cross your fingers for me, too. LOve. MArge.

>

April 22, 2007

The recipe that I have been using is

a total of 3 qts of water, aprox 1 1/3 cup sugar, and 5 tea bags. Then add

about 10 oz of starter from previous batch of kombucha.

Must be frustrating. So far I have been brewing since January 1, and so

far, no problems YET.............

Good luck. You may need to start with a fresh new SCOBY.

K

Re: " My cultures are no longer producing babies. "

> Hi Marjorie --

>

> Thanks for replying. I noticed in late Jan./early Feb. that the

> babies were nothing but a thin film. I left them in the solution, hoping

> they'd thicken up, but they stayed the same, then quit showing up at all.

> : (

> I brew in a large mixing bowl, covered with a rigid plastic lid, on

> top of the fridge. I don't usually use a heating pad underneath it,

> except as described in my original email. Once a week (usually on Sunday)

> I heat 1 qt water and a little over 1 c sugar to boiling, then turn off

> the heat and put in 2 tea bags (usually Irish Breakfast and another, such

> as oolong or green). Then I let it sit for 20 min.

> By the time I take out the mother and pour off my week's worth of KT

> (leaving a cup or so for starter) and pour a quart of cold water into the

> bowl, the boiled water is fairly cool. I take out the teabags, pour the

> tea into the bowl (so the cool and warm mixes), then give it a gentle

> stir, test the temperature, and float the mother on top.

> Since today is my brewing day, I'll take another one of my stored

> mothers out and give it a try. I'll see about that pinch test you

> suggested. You're right, the mother I'm using now is getting a bit

> decrepit!

> Do you think I should store my mothers in the fridge instead of in a

> (c.65-70 degree) pantry?

> Anyhow, I DO wish you luck in your continued brewing. Sorry to

> ramble on so. Thanks for the hints, and we'll both see what happens! : )

>

> -- Sylvia

>

> Marjorie Russin <prairiegirly@...> wrote:

> Dear 'Sylvia,

>

> Are you sure you aren't even getting a thin film as I do lately?

>

> But my brews taste perfect in six days.

>

> Are you sure your heat is not too high under your fermeting pot?

>

> Did you use too hot tea and sugar mixture when you put your mommas in to

> brew??

>

> I haven't been getting robust babies lately.

>

> Pobably, because it is open, drafty and flulctluating temperatures.

>

> I have just changed my ways and put all my extra scobies back in

> Corningware pots with glass lids in the refrigerator as I always used to

> do.

>

> Left in large serving bowls out here in the open in sealed quart plastic

> bags part of the month, my mommas probably have been stunted by not

> getting enough air.

>

> For years, I got perfect brews and scobies every time in a dark cabinet

> with a constant temperature of 78 to 80 degrees F. O for those days.

>

> Older scobies do peter out after time, and get old and brown and floppy.

> That doesn't happen if you always use the most recent ones..

>

> They used to say to pinch them. If that spot bounces right back up

> immediately, they are still viable.

>

> It is good to try new strains once in a while, but, also,,to hold onto the

> good older ones.

>

> I wish you much success. Cross your fingers for me, too. LOve. MArge.

>

April 22, 2007

hello. i'm still a newbie but the way i see it is you may be

sufficating your scoobies by puting a rigid plastic lid on it.

scoobies need air. thats why we use either muslim towel or paper

towels. so the air gets thru.

good luck .. Arielle

> Dear 'Sylvia,

>

> Are you sure you aren't even getting a thin film as I do lately?

>

> But my brews taste perfect in six days.

>

> Are you sure your heat is not too high under your fermeting pot?

>

> Did you use too hot tea and sugar mixture when you put your mommas

in to brew??

>

> I haven't been getting robust babies lately.

>

> Pobably, because it is open, drafty and flulctluating temperatures.

>

> I have just changed my ways and put all my extra scobies back in

Corningware pots with glass lids in the refrigerator as I always used

to do.

>

> Left in large serving bowls out here in the open in sealed quart

plastic bags part of the month, my mommas probably have been stunted

by not getting enough air.

>

> For years, I got perfect brews and scobies every time in a dark

cabinet with a constant temperature of 78 to 80 degrees F. O for

those days.

>

> Older scobies do peter out after time, and get old and brown and

floppy. That doesn't happen if you always use the most recent ones..

>

> They used to say to pinch them. If that spot bounces right back up

immediately, they are still viable.

>

> It is good to try new strains once in a while, but, also,,to hold

onto the good older ones.

>

> I wish you much success. Cross your fingers for me, too. LOve.

MArge.

>

April 22, 2007

Hi

Same thing here, pstill anewbie. I did once try to grow a SCOBY. I covered the

bottle with a plastic lid. Almost a week after, smallish, flimsy SCOBY. I took

the same SCOBY and this time no lid just Paper towel and after 2 days, the SCOBY

has grown substantially...

Frantz

arielle_trish <Ariel47@...> wrote:

hello. i'm still a newbie but the way i see it is you may be

sufficating your scoobies by puting a rigid plastic lid on it.

scoobies need air. thats why we use either muslim towel or paper

towels. so the air gets thru.

good luck .. Arielle

--

---------------------------------

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Autos.

April 22, 2007

" I brew in a large mixing bowl, covered with a rigid plastic lid, on

top of the fridge. "

Did anyone else's eyebrows shoot up when they read this? I think I

know why you aren't getting babies. You need air! I have never heard

of anyone brewing with a rigid plastic lid over their brew. You need

to have a cloth or paper towel cover held on by a rubber band.

Cheesecloth, even multi-layered, won't work: fruit flies will get in.

Muslin, calico, handkerchief, tee shirt material (jersey), diapers,

or sheeting will all work well. Try that and I think you'll see an

improvement. Also, let your babies stack up without removing them

after you bottle. They get bigger and bigger, and the brew gets

better and better. Eventually, I take out the older ones when the jar

gets too full of scobies with not enough room for my brew.

Good luck!

Beth

April 23, 2007

In message <000501c7852a$5fc40130$7e317118@mom> you wrote:

> The recipe that I have been using is

> a total of 3 qts of water, aprox 1 1/3 cup sugar, and 5 tea bags.

> Then add about 10 oz of starter from previous batch of kombucha.

Yea that's just about exactly my recipe too :-) maybe I use a tad more tea,

but the same amount of sugar.

The 'baby' issue isn't really an important one. It's a very common

misconception that the growth of a 'baby' culture is THE important

sign of your culture being healthy and thriving. This is to misunderstand

how Kombucha works.

It's the whole brew, original mother and liquid which constitutes the

culture. There are Kombucha yeasts and bacteria distributed all through

the brew which will thrive on the nutrients of the tea and eat the sugar,

which they convert into the different acids present in the KT from about

7-8 days, which is often an optimal time for harvesting (unless you need to

brew out all the sugar because of health issues).

In the brewing process the bacteria will try to build more or less

successfully a cellular structure, kind a scoby-house in which they and

also the yeasts live. Cooler weather, the winter season very often

makes the bacteria lazy, so they don't do so much building.

I have found that some teas (especially black teas by themselves) often

inhibit scoby growth. So, if you are keen on encouraging the bacteria to

build you a fancy top-mat-hat, a mixture of green, black (and oolong)

teas might do the trick

Margret:-)

--

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<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

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Not liking someone is no excuse for not loving them.

April 23, 2007

Oooh, Margret, thanks so much for your encouraging words! I had kind of hoped

that it was the cooler winter temps that were causing the sluggishness. How

encouraging to read that I'm probably not doing anything wrong!

Thanks for your thorough explanation of the brewing process. And thanks

to everyone who has been so helpful with their comments. I'm feeling much more

hopeful about my continuing brewing career now! (And when my babies come back,

I'll drop a note to the list to crow about it!)

Peace --

Sylvia

Margret Pegg <Minstrel@...> wrote:

In message <000501c7852a$5fc40130$7e317118@mom> you wrote:

> The recipe that I have been using is

> a total of 3 qts of water, aprox 1 1/3 cup sugar, and 5 tea bags.

> Then add about 10 oz of starter from previous batch of kombucha.

Yea that's just about exactly my recipe too :-) maybe I use a tad more tea,

but the same amount of sugar.

The 'baby' issue isn't really an important one. It's a very common

misconception that the growth of a 'baby' culture is THE important

sign of your culture being healthy and thriving. This is to misunderstand

how Kombucha works.

It's the whole brew, original mother and liquid which constitutes the

culture. There are Kombucha yeasts and bacteria distributed all through

the brew which will thrive on the nutrients of the tea and eat the sugar,

which they convert into the different acids present in the KT from about

7-8 days, which is often an optimal time for harvesting (unless you need to

brew out all the sugar because of health issues).

In the brewing process the bacteria will try to build more or less

successfully a cellular structure, kind a scoby-house in which they and

also the yeasts live. Cooler weather, the winter season very often

makes the bacteria lazy, so they don't do so much building.

I have found that some teas (especially black teas by themselves) often

inhibit scoby growth. So, if you are keen on encouraging the bacteria to

build you a fancy top-mat-hat, a mixture of green, black (and oolong)

teas might do the trick

Margret:-)

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

Not liking someone is no excuse for not loving them.

---------------------------------

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Autos.

April 23, 2007

Oh my goodness! Beth, I'm so glad you said something!

I've just realized something. I <used> to cover my brewing bowl with a tea

towel held rigid by an embroidery hoop. Well, for a Christmas present, I needed

to use the hoop, so I replaced the tea towel with the plastic lid to one of my 5

gallon primary fermenters (I also make wine and vinegar) (although not at the

same time).

And what I've realized is that it was shortly after I made that switch, I

noticed that the babies were getting thinner. Wow, Beth, I am <so> glad you

piped up! I'll get out that embroidery hoop and the tea towel, and switch it

back, and we'll see if that helps.

Thanks again!

-- Sylvia

Beth Karow <beth@...> wrote: