Re: new at this and I have a few questions

[Guest guest]

Meph(istopheles)

(?) ;-) yes that is the name

ok so I live on the west coast of Canada ( British columbia) the temp

outside has been around 15 Celsius and I am not sure what the temp of my

tea is at probably around the same so I take this that I should raise

the temperature? also when the tea is ready do I still use the mother

for the new batch? I am not sure of how to separate the mother from

the baby and how to store it , what I mean is that the mother is around

3-5 inches across and looks like it is the center of the baby

Kane wrote:

>

> Meph(istopheles)(?) ;-)

> I'm just new to it myself, but it sounds good so far.

>

> " anyway there is a jell formed at the top of the tea//( I take this

> as normal. "

> That's the " Baby " SCOBY forming (Symbiotic Culture Of Bacteria { & }Yeast)

>

> When I do the taste test (using a plastic straw) it tastes sweet so is

> this right or am I doing something wrong todays date is the 13th May.

>

> Those who know tell us that the finished product has a sort of cidery

> taste, main thing is.... Do you like the taste? No good if you don't.

> It may be a bit slow, 2 weeks and still sweet but you haven't told us

> where you are. If the temp. is still low it will be a slow process.

> Did you know that chemical reactions roughly double in speed for every

> 10 degrees rise in temp (Centigrade)?

>

> There are some links @ the bottom of-->

> http://www.aurorashopping.com/shop/kombucha.php

> <http://www.aurorashopping.com/shop/kombucha.php>

>

> which may help.

>

> Or, if you live on the other side-->

> http://kombuchaamerica.com/?gclid=CPvO_Krvi4wCFR8-EAod8k8p7w

> <http://kombuchaamerica.com/?gclid=CPvO_Krvi4wCFR8-EAod8k8p7w>

>

> Just stick " Kombucha " in and google away.

>

> Also the chap below has a page of photos of viable scobys to look at.

> But he hides them so well I can't find them in time to include the link

>

> http://www.happyherbalist.com/index.asp

> <http://www.happyherbalist.com/index.asp>

>

>

> Nn. England.

>

> ----- Original Message ----

> From: Meph <Meph@... <mailto:Meph%40shaw.ca>>

> kombucha tea

> <mailto:kombucha tea%40>

> Sent: Sunday, 13 May, 2007 11:47:40 AM

>

>

[Guest guest]

Meph(istopheles)(?) ;-)

I'm just new to it myself, but it sounds good so far.

" anyway there is a jell formed at the top of the tea//( I take this as normal. "

That's the " Baby " SCOBY forming (Symbiotic Culture Of Bacteria { & }Yeast)

When I do the taste test (using a plastic straw) it tastes sweet so is this

right or am I doing something wrong todays date is the 13th May.

Those who know tell us that the finished product has a sort of cidery taste,

main thing is.... Do you like the taste? No good if you don't. It may be a bit

slow, 2 weeks and still sweet but you haven't told us where you are. If the

temp. is still low it will be a slow process.

Did you know that chemical reactions roughly double in speed for every 10

degrees rise in temp (Centigrade)?

There are some links @ the bottom of-->

http://www.aurorashopping.com/shop/kombucha.php

which may help.

Or, if you live on the other side-->

http://kombuchaamerica.com/?gclid=CPvO_Krvi4wCFR8-EAod8k8p7w

Just stick " Kombucha " in and google away.

Also the chap below has a page of photos of viable scobys to look at. But he

hides them so well I can't find them in time to include the link

http://www.happyherbalist.com/index.asp

Nn. England.

----- Original Message ----

From: Meph <Meph@...>

kombucha tea

Sent: Sunday, 13 May, 2007 11:47:40 AM

[Guest guest]

Meph,

>>>I take this that I should raise the temperature? Sounds good to me, those

who know are talking higher than the15 you mention, (That's about high 50's in

old money, just at the very bottom end of acceptable). I once put mine on a wine

heating mat and it came out O.K

>>>what I mean is that the mother is around 3-5 inches across and looks like it

is the center of the baby.

Mine usually end up pretty much the same. There have been a few posts about

separation recently. In theory there's a new baby @ each brew and they can be

separated. In fact some people can't tear 'em apart. I see no reason why you

can't scissor them along the equator.

Good luck,

Nn. England.

ok so I live on the west coast of Canada ( British columbia) the temp

outside has been around 15 Celsius and I am not sure what the temp of my

tea is at probably around the same soalso I am not sure of how to separate the

mother from

the baby and how to store it , > There are some links @ the bottom of-->

> http://www.aurorash opping.com/ shop/kombucha. php

> <http://www.aurorash opping.com/ shop/kombucha. php>

>

> http://www.happyher balist.com/ index.asp

> <http://www.happyher balist.com/ index.asp>

>

>

> Nn. England.

>

> ----- Original Message ----

> From: Meph <Meph@... <mailto:Meph% 40shaw.ca> >

> kombucha tea

> <mailto:original_ kombucha% 40groups. com>

> Sent: Sunday, 13 May, 2007 11:47:40 AM

>

>

[Guest guest]

Hi Meph,

You should get a thermometer, so you know what temp your tea is at. I

have a strip thermometer stuck onto my brewing container.

I do not recommend using a warmer that you place your container on

because it tends to overstimulate the yeast. After awhile the yeast

to bacteria balance tends to swing towards the yeast being dominant,

which makes the tea less tasty. I used a heating pad for my first

batch and a scoby formed quickly, but it got so filled with bubbles

that it kept rising above the liquid - not ideal.

It would be better for you to hang a 25 watt bulb about a foot about

your brewing container when it's too cold. I got this advice (and

other valuable information) from the following website.

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

Happy brewing!

Maya

>

> Meph(istopheles)

>

> (?) ;-) yes that is the name

>

> ok so I live on the west coast of Canada ( British columbia) the temp

> outside has been around 15 Celsius and I am not sure what the temp

of my

> tea is at probably around the same so I take this that I should raise

> the temperature?

[Guest guest]

thank you for your reply well today the temp outside jumped up to 28

degrees C which is about 80+f I can actually see tiny tiny bubbles (

if that is what you call them) coming up from the bottom of my jar, my

kt looks like a jar of ginger ale( or sparkling champaign) with a

fried egg floating on top lol is it supposed to have tiny bubbles

moving up like that?

> >

> > Meph(istopheles)

> >

> > (?) ;-) yes that is the name

> >

> > ok so I live on the west coast of Canada ( British columbia) the temp

> > outside has been around 15 Celsius and I am not sure what the temp

> of my

> > tea is at probably around the same so I take this that I should raise

> > the temperature?

>

[Guest guest]

bubbles are fine, but i remember reading somewhere that at 80f and

higher it gets too hot for the yeast or bacteria. but, it's probably

cooler in your house, right?

>

> thank you for your reply well today the temp outside jumped up to 28

> degrees C which is about 80+f I can actually see tiny tiny bubbles (

> if that is what you call them) coming up from the bottom of my jar, my

> kt looks like a jar of ginger ale( or sparkling champaign) with a

> fried egg floating on top lol is it supposed to have tiny bubbles

> moving up like that?

[Guest guest]

no it doesn't get that hot here yet close but no not for a few weeks

anyway.

when can I start drinking this tea I made? I have already put it in a

container ( plastic Number 2 container with a plastic lid) sealed it

two days ago. I am very anxious on trying it

> >

> > thank you for your reply well today the temp outside jumped up to 28

> > degrees C which is about 80+f I can actually see tiny tiny bubbles (

> > if that is what you call them) coming up from the bottom of my jar, my

> > kt looks like a jar of ginger ale( or sparkling champaign) with a

> > fried egg floating on top lol is it supposed to have tiny bubbles

> > moving up like that?

>

[Guest guest]

In message <f2kt6a+geo6eGroups> you wrote:

> when can I start drinking this tea I made? I have already put it in a

> container ( plastic Number 2 container with a plastic lid) sealed it

> two days ago. I am very anxious on trying it

2 Things:

1) You ought to have a strong cloth on top of your container held on

tightly with a rubber band or elastic to allow the brew to breathe.

2) You need to allow the Kombucha more time (at least 7 days) to

ferment your brew from sweet tea into KT. When the brew smells

pleasantly acidic, maybe on day s or 8, you take the cover off and

stick a straw down it and take a good suck to see whether it tastes

as you like it.

So, you have at least 5 more days to wait, and don't forget to take the

plastic lid off!

Kombucha greetings,

Margret:-) UK

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