Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Dear KT listers: My second batch of KT with green, black & white tea is poking along in its seventh day of brewing. My house is on the cool side; about 65 on average, so my guess is that it takes a little longer to sour up than it would in a warmer climate. It still tastes pretty sweet, though it's developing a sharp aroma sort of like vinegar. My first batch, from a kombucha scoby I got from a person at our local co-op, turned out a bit flat and sweet after 2+ weeks, but it was really quite drinkable! I did a secondary ferment of my 1st batch in recycled Dave's KT bottles, and there was a little fizzy build-up after 5 days, especially in the ones that had a hunk of ginger in them. I think from reading your posts that my yeast activity is low from my cooler temps, which would create less fizz as well. Since I love fizz, my thought is to let this second batch go a little longer. So I'm just looking for some reinforcement from you guys that this current batch can perk along at it's own relaxed pace. It will keep getting more and more tart and effervescent, right? Or is there some point where it will just stop? Thanks for your input: Sidney in WA state, Pacific NW USA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2007 Report Share Posted June 14, 2007 In message <f4ndit+uptfeGroups> you wrote: > My second batch of KT with green, black & white tea is poking along in > its seventh day of brewing. My house is on the cool side; about 65 on > average, so my guess is that it takes a little longer to sour up than > it would in a warmer climate. It still tastes pretty sweet, though > it's developing a sharp aroma sort of like vinegar. Sounds good, juat as it should, Sidney! > I did a secondary ferment of my 1st batch in recycled Dave's KT > bottles, and there was a little fizzy build-up after 5 days, > especially in the ones that had a hunk of ginger in them. > Yes, that is often your best take on how to get some fizz going. It's the same with my brews. > I think from reading your posts that my yeast activity is low from my > cooler temps, which would create less fizz as well. Since I love fizz, > my thought is to let this second batch go a little longer. I don't think that longer will produce more fizz, it's not been my experience. Yes, a higher yeast content will give more fizz and it will also depend on the amount of sugar and the kind of tea you use. It's a very hit and miss experimental situation, but to me that is part of the fun of Kombucha. Finally, fizz does in no way mean 'more efficacious', it is merely a welcome embellishment. As you yourself have found already, you'll soon get some fizz during the secondary fermentation.... most of the time ;-) Lower temperatures will favour the bacteria side of the brew. The up-side on that is that the flavour will be a lot more pleasant than from a yeasty brew, which tends to be unrefinedly sour and mouthpuckerlingly acetic acid flavoured ... good only diluted, as cleaner and in baths and lotions. ;-) You are doing fine! All the best, Margret:-) UK (England) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ A truly happy person is one who can enjoy the scenery on a detour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2007 Report Share Posted June 14, 2007 In message <f4ndit+uptfeGroups> you wrote: > My second batch of KT with green, black & white tea is poking along in > its seventh day of brewing. My house is on the cool side; about 65 on > average, so my guess is that it takes a little longer to sour up than > it would in a warmer climate. It still tastes pretty sweet, though > it's developing a sharp aroma sort of like vinegar. Sounds good, juat as it should, Sidney! > I did a secondary ferment of my 1st batch in recycled Dave's KT > bottles, and there was a little fizzy build-up after 5 days, > especially in the ones that had a hunk of ginger in them. > Yes, that is often your best take on how to get some fizz going. It's the same with my brews. > I think from reading your posts that my yeast activity is low from my > cooler temps, which would create less fizz as well. Since I love fizz, > my thought is to let this second batch go a little longer. I don't think that longer will produce more fizz, it's not been my experience. Yes, a higher yeast content will give more fizz and it will also depend on the amount of sugar and the kind of tea you use. It's a very hit and miss experimental situation, but to me that is part of the fun of Kombucha. Finally, fizz does in no way mean 'more efficacious', it is merely a welcome embellishment. As you yourself have found already, you'll soon get some fizz during the secondary fermentation.... most of the time ;-) Lower temperatures will favour the bacteria side of the brew. The up-side on that is that the flavour will be a lot more pleasant than from a yeasty brew, which tends to be unrefinedly sour and mouthpuckerlingly acetic acid flavoured ... good only diluted, as cleaner and in baths and lotions. ;-) You are doing fine! All the best, Margret:-) UK (England) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ A truly happy person is one who can enjoy the scenery on a detour. Quote Link to comment Share on other sites More sharing options...
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