Re: Drinking KT Again......need some advice

[Guest guest]

Hi Greg,

could be you're letting it brew for too long - mine's ready in 6 to

7 days! Also, I use 4 or 5 tea bags per 2 litres, and about 6 dessert

spoons of sugar (some peoples 1/2 cup-fuls being bigger/smaller than

others) then leave to second ferment after bottling for a day or two,

get quite a fizzy, sweet/sour brew!

Hope this helps!

>

> I know there are a lot of experts here with excellent advise and

> protocol for brewing a great batch.....here is my issue.....

>

> 2Qt of water

> 2 Family size lipton tea

> 1/2 Cup white sugar

>

> Boil 10 mins and add sugar...steep tea bags....transfer to glass

jar

> and float scoby.......10+ days in dark place makes a very very sour

> tea.....almost too sour and not bubbly

>

> I am not getting the nice light effervesent tea I used to 5 years

ago

> when I was drinking it.....

>

> ANY ADVISE AT ALL IS APPRECIATED.....seemed easier to get that nice

> light bubbly tea before...

>

> Thanks

>

> Greg

>

[Guest guest]

In message <f5ci10+t4vdeGroups> you wrote:

> 2Qt of water

> 2 Family size lipton tea

> 1/2 Cup white sugar

>

Greg, for 2 quarts (litres) I use more sugar, more like 3/4 cup.

> Boil 10 mins

Why? This surely seems like overkill. I just brew my tea in the same way

I make a cuppa tea.

Put required amount of tea (4 tsps as a minimum for 2 qut) and 3/4 cup sugar

in measuring jug, pour enough boiling water over this to dissolve sugar

well. Let brew for a while. Top up with cold filtered or cooled previously

brought to boil water. Strain into glass container add more cooled water

if necessary and add culture (solid and liquid).

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

On of the reasons for lacking fizz, it suggests here, is lack of tea.

It's interesting to click on the 'lack of fizz' section!

> and float scoby.......

It does not have to float. It has the freedom of the jar! ;-)

> 10+ days in dark place

It does not have to be in a dark place. Mine brews very successfully

at normal day light.

> tea.....almost too sour and not bubbly

You don't say how long you brewed, Greg. 7 days is usually enough.

You need to try your brew and catch it before it gets too sour!

> I am not getting the nice light effervesent tea I used to 5 years ago

> when I was drinking it.....

It will take some time to get back into brewing and to achieve the right

balance in your brew that will give you the taste of your choice.

Now is a time of minor adjustments and patience and of re-learning the

Kombucha craft. I believe you are on the right path!

The sour KT you now have will make a great starter. You can also drink it

mixed with fruit juice or fizzy mineral water. You'll still get the

health benefits!

Before bottling a lot of my batches are only very slightly bubbly.

Once they are left in their bottles for several days at room temperature,

the KT gets very excited and almost jumps out of the bottle into

my mouth ;-)

Don't be too disheartened, Greg.

Even now, I still occasionally overlook a batch and it gets too sour.

You can use it as I described above, or you can bottle it and wait for a

brew to come along that's too sweet and then mix the two. This has worked

really well with me.

Wishing you ALL the best and some enjoyable bubblies,

kombuchaly,

Margret:-) UK

--

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

http://www.AnswersInGenesis.com

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

Nobody feels loving all the time,

but we can always do the loving thing if we so choose

[Guest guest]

In message <f5ci10+t4vdeGroups> you wrote:

> 2Qt of water

> 2 Family size lipton tea

> 1/2 Cup white sugar

>

Greg, for 2 quarts (litres) I use more sugar, more like 3/4 cup.

> Boil 10 mins

Why? This surely seems like overkill. I just brew my tea in the same way

I make a cuppa tea.

Put required amount of tea (4 tsps as a minimum for 2 qut) and 3/4 cup sugar

in measuring jug, pour enough boiling water over this to dissolve sugar

well. Let brew for a while. Top up with cold filtered or cooled previously

brought to boil water. Strain into glass container add more cooled water

if necessary and add culture (solid and liquid).

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

On of the reasons for lacking fizz, it suggests here, is lack of tea.

It's interesting to click on the 'lack of fizz' section!

> and float scoby.......

It does not have to float. It has the freedom of the jar! ;-)

> 10+ days in dark place

It does not have to be in a dark place. Mine brews very successfully

at normal day light.

> tea.....almost too sour and not bubbly

You don't say how long you brewed, Greg. 7 days is usually enough.

You need to try your brew and catch it before it gets too sour!

> I am not getting the nice light effervesent tea I used to 5 years ago

> when I was drinking it.....

It will take some time to get back into brewing and to achieve the right

balance in your brew that will give you the taste of your choice.

Now is a time of minor adjustments and patience and of re-learning the

Kombucha craft. I believe you are on the right path!

The sour KT you now have will make a great starter. You can also drink it

mixed with fruit juice or fizzy mineral water. You'll still get the

health benefits!

Before bottling a lot of my batches are only very slightly bubbly.

Once they are left in their bottles for several days at room temperature,

the KT gets very excited and almost jumps out of the bottle into

my mouth ;-)

Don't be too disheartened, Greg.

Even now, I still occasionally overlook a batch and it gets too sour.

You can use it as I described above, or you can bottle it and wait for a

brew to come along that's too sweet and then mix the two. This has worked

really well with me.

Wishing you ALL the best and some enjoyable bubblies,

kombuchaly,

Margret:-) UK

--

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

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

http://www.AnswersInGenesis.com

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

Nobody feels loving all the time,

but we can always do the loving thing if we so choose