Guest guest Posted April 10, 2007 Report Share Posted April 10, 2007 so again, i am still newish to making kt, it's been off and on 6 months. and i guess it is time i started measuring and documenting accurately....though it is not my style and i've been using loose tea. don't get me wrong - i am not wacko haphazard in the kitchen and am learning as i get older i am a really fine cook. when i joined, i had nice fat mothers and some progressively vinegary tasting tea that took very little time - like when i bottled i left the mothers overnight in a wider square corning ware with liquid and the next day they had square tops. so i figured i've got a yeasty beast based on taste, especially since this time it is taking waaay longer, and the new mothers are very slow to form. so i'm thinking i'll take a bath with it today or something, and use less tea for next batch to slow down the yeast. so i pour it and luckily i taste it, because it is just perfect actually. i had forgotten it was yummy! so yummy that i poured out a few bottles of past batch for that special bath so i could save the good stuff. so i dunno about the rest of you, but for now it looks like big fast forming scoby does not mean best tea. and maybe it's just the cold spell weather and my kitchen..... i wanna bring some to my sister today but airplane rules are weird.... casina Quote Link to comment Share on other sites More sharing options...
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