Re: First time brewing

[Guest guest]

In message <f7gc3l+7ts8eGroups> you wrote:

> My name is and I am new to the group, and I am currently

> brewing my first batch of KT.

Hi, , welcome aboard!

> I would like to start taste-testing to

> see if this batch is done but how do you do this?

Round about day 7 is usually a good time to try the brew for the first time.

> Wouldn't I be

> disturbing the new baby that is growing on top of the liquid? Do you

> just push it aside and taste it with a spoon, or a straw?

I use a clean straw - very gently poke it past the baby culture, right

down into the brew and take a loooong suck! You need to keep the brew in your

mouth and wriggle it about to the various places in your mouth to get a

good appreciation where your brew is tastewise...too sweet still, or

having an acidity that is pleasing to you.

> What should it taste like?

It's a very individual thing. Main thing you like the taste. It shouldn't

be too vinegary. It should taste a bit like cider with a pleasant acidity.

I may or may not be bubbly.

A first brew can often take longer to brew as it is still establishing

itself.

ATM I have 2 new brews, which I had from which take more than 2 weeks

to brew until they really have a good taste. They are quite outstanding.

My own brew matures a lot faster - probably got more yeast content than

's brews.

So, depending on balance between yeasts and bacteria in your Kombucha-

-symbiosis your brew could take longer or less long to brew. There are

no hard or fast rules.

A good site for consultation is Len Porzio's balance site, which can

be a great help:

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

> My next question is this, when I go ahead to brew my second batch, do

> I use both the baby and the mother in the same brew, or should I do

> two separate brews, and so on as the babies proliferate?

To start with I should brew with both scobys and a generous amount of ready

brewed KT to help your brew establish itself well.

I always brew with at least 2 scobys and have found that the end flavour

of the brew tends to be better that way, probably because of the greater

bacteria presence. (The scobys cellular mats are built by the bacteria in

the brew and tend to be strongly bacterial, but sharing the 'place'

with the yeasts as well). The bottom location of the brewing container tends

to be strongly inhabited by the yeasts - that's why the yeast deposit

is there.

All the best with your brewing, . Keep us posted about your

experiences!

Blessings,

Margret:-)

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