Guest guest Posted July 15, 2007 Report Share Posted July 15, 2007 WOW!! I AM NOT AN EXPERT....BUT IT IS POSSIBLE YOU'VE HAD A DISASTER! I would lay any odds of recovery on the SCOBY that was outside the oven. Attempt to brew with it....hopefully the heat from the 110 degree cultures didn't hurt it too badly. DO NOT use MOV (apple cider vinegar) as a starter... Use distilled white vinegar instead. Yikes. Hopes all goes well here on out... Let all know if there are more questions you have.... Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2007 Report Share Posted July 15, 2007 WOW!! I AM NOT AN EXPERT....BUT IT IS POSSIBLE YOU'VE HAD A DISASTER! I would lay any odds of recovery on the SCOBY that was outside the oven. Attempt to brew with it....hopefully the heat from the 110 degree cultures didn't hurt it too badly. DO NOT use MOV (apple cider vinegar) as a starter... Use distilled white vinegar instead. Yikes. Hopes all goes well here on out... Let all know if there are more questions you have.... Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 In message <f7ephl+b5bjeGroups> you wrote: > > Do you think I should try and brew with the floating scobies with > raw apple cider vinegar as starter? Simala, Yes, children! *groan* I know what it's like - I've had 6 of them ;-) You've got to make the best out of a bad situation. Remember, the life cultures that weren't cooked in the oven will still be viable, even if the ones that were cooked will have had the bacteria and yeasts destroyed. So, there should be enough bacteria and yeasts left in the uncooked brew to take over from the ones that have been cooked. The only way to tell is to mix the whole lot, distribute them over your jars, pour some distilled vinegar (NOT RAW cider vinegar) over each jar, cover and put NOT in the oven, but in a place of normal room temperature out of the place of prying fingers. Leave the brews undisturbed for at least 10 days and then have a cautious look whether any new cultures are forming on top of the containers. I'm afraid the next few days will be a time of waiting and patience which may very well be rewarded in the end. Don't give up hope. Maybe this is the time to introduce your daughter to brewing and explain to her why heating up the brews is not a good idea. She may yet become top brewer in the family! BTW, if you do not have distilled (culture-less vinegar) you can boil up the raw cider vinegar and pasteurise it for use as starter liquid ... one instance when it's good to destroy a culture ;-) Blessings Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ A commitment is doing what you said you would do long after the feeling you said it in has passed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 Major thanks. Maragret. I'm off to try your recommendations. I think this'll work because I see a thin film on one of the jars. I won't disturb that but the other I'll add the filtered vinegar. Simala > BTW, if you do not have distilled (culture-less vinegar) you can boil up > the raw cider vinegar and pasteurise it for use as starter liquid ... > one instance when it's good to destroy a culture ;-) > > Blessings > > Margret:-) > > -- > +------------------ Minstrel@... --------------------+ > <)))<>< http://www.therpc.f9.co.uk <)))<>< > http://www.AnswersInGenesis.com > +----------------- http://www.Gotquestions.org ------------------+ > > A commitment is doing what you said you would do > long after the feeling you said it in has passed. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 Major thanks. Maragret. I'm off to try your recommendations. I think this'll work because I see a thin film on one of the jars. I won't disturb that but the other I'll add the filtered vinegar. Simala > BTW, if you do not have distilled (culture-less vinegar) you can boil up > the raw cider vinegar and pasteurise it for use as starter liquid ... > one instance when it's good to destroy a culture ;-) > > Blessings > > Margret:-) > > -- > +------------------ Minstrel@... --------------------+ > <)))<>< http://www.therpc.f9.co.uk <)))<>< > http://www.AnswersInGenesis.com > +----------------- http://www.Gotquestions.org ------------------+ > > A commitment is doing what you said you would do > long after the feeling you said it in has passed. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 I have a question that no one has answered so far and that is this: When I started my kombucha I did not use pasteurized vinegar. I used my raw vinegar. I didn't know! Now what? Should I get a new culture and throw out what I have growing? Did I destroy my kombucha culture? Am I now brewing vinegar or am I brewing kombucha or am I brewing a combination? Is there some way to tell? Do the mothers look the same? Lori ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 I have a question that no one has answered so far and that is this: When I started my kombucha I did not use pasteurized vinegar. I used my raw vinegar. I didn't know! Now what? Should I get a new culture and throw out what I have growing? Did I destroy my kombucha culture? Am I now brewing vinegar or am I brewing kombucha or am I brewing a combination? Is there some way to tell? Do the mothers look the same? Lori ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2007 Report Share Posted July 17, 2007 In message <be0.180ffabe.33cd49ff@...> you wrote: > I have a question that no one has answered so far and that is this: > When I started my kombucha I did not use pasteurized vinegar. > I used my raw vinegar. I didn't know! Now what? > Should I get a new culture and throw out what I have growing? > Did I destroy my kombucha culture? Am I now brewing vinegar > or am I brewing kombucha or am I brewing a combination? > Is there some way to tell? Do the mothers look the same? Lori, oh dear! I have seen MOV only in pictures and it does look different from Kombucha scoby, as far as I can make it out: http://www.vinegarman.com/BirdOfParadise.shtml I should carry on to brew what you've got. It is hard to tell definitively whether you've still good true Kombucha, a combination (the 2 cultures do have some yeasts and bacteria in common) or whether the vinegar culture will long term oust the Kombucha culture. As far as I can remember, the people who had the same problem as you, found that the Kombucha won through and was not affected by the mother of vinegar long term. Again, not having tested the resulting cultures, theirs was a faith statement, but they were happy about their brew. Even brewed vinegar is extremely healthy and good for a multitude of things, so you wouldn't poison yourself... ;-) IMO, the only way to know you are consuming Kombucha is to get a culture and a good amount of acidic starter liquid from a brewing friend, and keep it clear of anything that isn't true Camellia sinensis. We don't even know how Kombucha may get altered by herbal teas we are using. I'm afraid we can never be completely sure how much our personally brewed Kombucha really resembles the archetypal Kombucha culture. In the end it is all a bit a matter of faith, and it comes down to enjoying our very own home-produced brew. I'm sure it does me a lot of good and it gives me a buzz for my working day :-) I would get another culture and brew that beside the 'doubtful' one. I'd be interested in comparing the two. In the end I would choose to carry on brewing which tastes the best and gives me the biggest buzz. All the best with blessings ...don't let it sour your day! ;-) Margret:-)** -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ I try to take one day at a time, but sometimes several days attack me at once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2007 Report Share Posted July 17, 2007 In message <be0.180ffabe.33cd49ff@...> you wrote: > I have a question that no one has answered so far and that is this: > When I started my kombucha I did not use pasteurized vinegar. > I used my raw vinegar. I didn't know! Now what? > Should I get a new culture and throw out what I have growing? > Did I destroy my kombucha culture? Am I now brewing vinegar > or am I brewing kombucha or am I brewing a combination? > Is there some way to tell? Do the mothers look the same? Lori, oh dear! I have seen MOV only in pictures and it does look different from Kombucha scoby, as far as I can make it out: http://www.vinegarman.com/BirdOfParadise.shtml I should carry on to brew what you've got. It is hard to tell definitively whether you've still good true Kombucha, a combination (the 2 cultures do have some yeasts and bacteria in common) or whether the vinegar culture will long term oust the Kombucha culture. As far as I can remember, the people who had the same problem as you, found that the Kombucha won through and was not affected by the mother of vinegar long term. Again, not having tested the resulting cultures, theirs was a faith statement, but they were happy about their brew. Even brewed vinegar is extremely healthy and good for a multitude of things, so you wouldn't poison yourself... ;-) IMO, the only way to know you are consuming Kombucha is to get a culture and a good amount of acidic starter liquid from a brewing friend, and keep it clear of anything that isn't true Camellia sinensis. We don't even know how Kombucha may get altered by herbal teas we are using. I'm afraid we can never be completely sure how much our personally brewed Kombucha really resembles the archetypal Kombucha culture. In the end it is all a bit a matter of faith, and it comes down to enjoying our very own home-produced brew. I'm sure it does me a lot of good and it gives me a buzz for my working day :-) I would get another culture and brew that beside the 'doubtful' one. I'd be interested in comparing the two. In the end I would choose to carry on brewing which tastes the best and gives me the biggest buzz. All the best with blessings ...don't let it sour your day! ;-) Margret:-)** -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ I try to take one day at a time, but sometimes several days attack me at once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2007 Report Share Posted July 18, 2007 Roussin www.kombucha-research.com identified the difference between Vinegar (MOV) and Kombucha as gluconic acid. There are many different ferments that produce a mushroom and a pleasant tasting drink. http://www.happyherbalist.com/analysis_of_kombucha.htm Peace Ed Kasper LAc. & family www.HappyHerbalist.com e-mail: eddy@... .................................................................... Re: Kombucha S.O.S Posted by: " Margret Pegg " Minstrel@... Tue Jul 17, 2007 12:07 am (PST) In message <be0.180ffabe.33cd49ff@...> you wrote: > I have a question that no one has answered so far and that is this: > When I started my kombucha I did not use pasteurized vinegar. > I used my raw vinegar. I didn't know! Now what? > Should I get a new culture and throw out what I have growing? > Did I destroy my kombucha culture? Am I now brewing vinegar > or am I brewing kombucha or am I brewing a combination? > Is there some way to tell? Do the mothers look the same? Lori, oh dear! I have seen MOV only in pictures and it does look different from Kombucha scoby, as far as I can make it out: http://www.vinegarman.com/BirdOfParadise.shtml I should carry on to brew what you've got. It is hard to tell definitively whether you've still good true Kombucha, a combination (the 2 cultures do have some yeasts and bacteria in common) or whether the vinegar culture will long term oust the Kombucha culture. As far as I can remember, the people who had the same problem as you, found that the Kombucha won through and was not affected by the mother of vinegar long term. Again, not having tested the resulting cultures, theirs was a faith statement, but they were happy about their brew. Even brewed vinegar is extremely healthy and good for a multitude of things, so you wouldn't poison yourself... ;-) IMO, the only way to know you are consuming Kombucha is to get a culture and a good amount of acidic starter liquid from a brewing friend, and keep it clear of anything that isn't true Camellia sinensis. We don't even know how Kombucha may get altered by herbal teas we are using. I'm afraid we can never be completely sure how much our personally brewed Kombucha really resembles the archetypal Kombucha culture. In the end it is all a bit a matter of faith, and it comes down to enjoying our very own home-produced brew. I'm sure it does me a lot of good and it gives me a buzz for my working day :-) I would get another culture and brew that beside the 'doubtful' one. I'd be interested in comparing the two. In the end I would choose to carry on brewing which tastes the best and gives me the biggest buzz. All the best with blessings ...don't let it sour your day! ;-) Margret:-)** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2007 Report Share Posted July 18, 2007 Roussin www.kombucha-research.com identified the difference between Vinegar (MOV) and Kombucha as gluconic acid. There are many different ferments that produce a mushroom and a pleasant tasting drink. http://www.happyherbalist.com/analysis_of_kombucha.htm Peace Ed Kasper LAc. & family www.HappyHerbalist.com e-mail: eddy@... .................................................................... Re: Kombucha S.O.S Posted by: " Margret Pegg " Minstrel@... Tue Jul 17, 2007 12:07 am (PST) In message <be0.180ffabe.33cd49ff@...> you wrote: > I have a question that no one has answered so far and that is this: > When I started my kombucha I did not use pasteurized vinegar. > I used my raw vinegar. I didn't know! Now what? > Should I get a new culture and throw out what I have growing? > Did I destroy my kombucha culture? Am I now brewing vinegar > or am I brewing kombucha or am I brewing a combination? > Is there some way to tell? Do the mothers look the same? Lori, oh dear! I have seen MOV only in pictures and it does look different from Kombucha scoby, as far as I can make it out: http://www.vinegarman.com/BirdOfParadise.shtml I should carry on to brew what you've got. It is hard to tell definitively whether you've still good true Kombucha, a combination (the 2 cultures do have some yeasts and bacteria in common) or whether the vinegar culture will long term oust the Kombucha culture. As far as I can remember, the people who had the same problem as you, found that the Kombucha won through and was not affected by the mother of vinegar long term. Again, not having tested the resulting cultures, theirs was a faith statement, but they were happy about their brew. Even brewed vinegar is extremely healthy and good for a multitude of things, so you wouldn't poison yourself... ;-) IMO, the only way to know you are consuming Kombucha is to get a culture and a good amount of acidic starter liquid from a brewing friend, and keep it clear of anything that isn't true Camellia sinensis. We don't even know how Kombucha may get altered by herbal teas we are using. I'm afraid we can never be completely sure how much our personally brewed Kombucha really resembles the archetypal Kombucha culture. In the end it is all a bit a matter of faith, and it comes down to enjoying our very own home-produced brew. I'm sure it does me a lot of good and it gives me a buzz for my working day :-) I would get another culture and brew that beside the 'doubtful' one. I'd be interested in comparing the two. In the end I would choose to carry on brewing which tastes the best and gives me the biggest buzz. All the best with blessings ...don't let it sour your day! ;-) Margret:-)** Quote Link to comment Share on other sites More sharing options...
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