Guest guest Posted July 25, 2007 Report Share Posted July 25, 2007 Hi everyone, I have a question on when to separate the mother scoby from the baby. I have a friend wanting to brew and I want to give her a batch to get going on. I have brewed 3 batches now. It is very thick now and has 4 large layers. I did just bottle it the other day, so I only have enough starter fluid for me to brew again. I probably need to wait another 7 days after my brew is done, right?? Thanks for your time, Wendee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 In message <f88g0d+mh6feGroups> you wrote: > > I have a question on when to separate the mother scoby from the baby. > I have a friend wanting to brew and I want to give her a batch to get > going on. Hello Wendee, You don't have to give your friend a whole batch. It is enough to give her a scoby (doesn't matter which one) with enough KT for the scoby to float in. This should be sufficient for your friend to start her own Kombucha brew. > I did just bottle it the other day, so I only have > enough starter fluid for me to brew again. I probably need to wait > another 7 days after my brew is done, right?? If you use part of the bottled brew as starter you wouldn't have to wait another 7 plus brewing days, but ti is entirely up to you how urgent you are to provide your friend with a Kombucha starter. I think it could be worth your while to invest in a starter pot: Glass jar with KT and redundant scobys added to it, covered like an ordinary brewing jar. This has the added advantage of providing really acidic starter which is the best way to start off a brew and also have good protection against mold. http://www.geocities.com/kombucha_balance/ BTW, Mother and baby are not dependent on each other. They each in themselves have the complete Kombucha DNA and are able to propagate themselves either together or separately brewing more KT and making more scobys...... All the best with blessings! Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ In a consecrated life there are no accidents. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 In message <f88g0d+mh6feGroups> you wrote: > > I have a question on when to separate the mother scoby from the baby. > I have a friend wanting to brew and I want to give her a batch to get > going on. Hello Wendee, You don't have to give your friend a whole batch. It is enough to give her a scoby (doesn't matter which one) with enough KT for the scoby to float in. This should be sufficient for your friend to start her own Kombucha brew. > I did just bottle it the other day, so I only have > enough starter fluid for me to brew again. I probably need to wait > another 7 days after my brew is done, right?? If you use part of the bottled brew as starter you wouldn't have to wait another 7 plus brewing days, but ti is entirely up to you how urgent you are to provide your friend with a Kombucha starter. I think it could be worth your while to invest in a starter pot: Glass jar with KT and redundant scobys added to it, covered like an ordinary brewing jar. This has the added advantage of providing really acidic starter which is the best way to start off a brew and also have good protection against mold. http://www.geocities.com/kombucha_balance/ BTW, Mother and baby are not dependent on each other. They each in themselves have the complete Kombucha DNA and are able to propagate themselves either together or separately brewing more KT and making more scobys...... All the best with blessings! Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ In a consecrated life there are no accidents. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2011 Report Share Posted June 8, 2011 Rez, your discussion below describes my brewing practices exactly, except the the contact with metal part, and the " sickly " scoby part. My scobys are so robust and my brew so vital that I just can't imagine how much better it could be if I did it according to your standards. I really wish I had the resources and time to try it your way, just to compare. Oh, well...life isn't perfect. in Texas > > the quality of ingredients a culture receives will directly reflect into its therapeutic strength overall once inside your body. it is just this simple. better ingredients, better quality. this is always true and evident without any exception as anyone with personal brew experience will know from using refined white bleached sugar, in-organics like generic " no name " tea bags and tap | faucet water all used for brewing with a sickly-looking scoby that has been handled with bare hands and contacted with metallic surfaces. it is about hygiene and a conscious work ethic- if a person wants to cultivate quality? otherwise... if the only ingredients we use are the cheapest of the cheap, then what do we expect to produce as with anything else. all junk type ingredients are commercially subsidized in the us states, canada and throughout most of the world to disempower the abilities of the informed shopper. > create, experiment, listen to your intuition & the scoby will let you know. . .. > > blissful brewing, > ~Rezz > > > > > ________________________________ > > To: original_kombucha > Sent: Mon, June 6, 2011 8:24:09 PM > Subject: Im new too, and have a question > > > > > First, I want to thank EVERYONE here for sharing your knowledge, > patience, AND scobies :} > Thanks to all who offered and a special thanks to Irene for her generosity. > > I brewed a jug (sun tea jar) of tea and put in my organic evaporated cane syrup > sugar and dropped in my scobies. > 2 days later I saw what looked like i had left a plastic bag on my scobie so I > opened the towel to get the plastic but it wasn't a plastic bag at all. > I read a little more and found that this was the forming of a new scobie(?) > It is now white and about 1/8 " thick. > > Thoughts? > Opinions? > > What are my next steps from here? > > Thanks again, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2011 Report Share Posted June 8, 2011 Rez, your discussion below describes my brewing practices exactly, except the the contact with metal part, and the " sickly " scoby part. My scobys are so robust and my brew so vital that I just can't imagine how much better it could be if I did it according to your standards. I really wish I had the resources and time to try it your way, just to compare. Oh, well...life isn't perfect. in Texas > > the quality of ingredients a culture receives will directly reflect into its therapeutic strength overall once inside your body. it is just this simple. better ingredients, better quality. this is always true and evident without any exception as anyone with personal brew experience will know from using refined white bleached sugar, in-organics like generic " no name " tea bags and tap | faucet water all used for brewing with a sickly-looking scoby that has been handled with bare hands and contacted with metallic surfaces. it is about hygiene and a conscious work ethic- if a person wants to cultivate quality? otherwise... if the only ingredients we use are the cheapest of the cheap, then what do we expect to produce as with anything else. all junk type ingredients are commercially subsidized in the us states, canada and throughout most of the world to disempower the abilities of the informed shopper. > create, experiment, listen to your intuition & the scoby will let you know. . .. > > blissful brewing, > ~Rezz > > > > > ________________________________ > > To: original_kombucha > Sent: Mon, June 6, 2011 8:24:09 PM > Subject: Im new too, and have a question > > > > > First, I want to thank EVERYONE here for sharing your knowledge, > patience, AND scobies :} > Thanks to all who offered and a special thanks to Irene for her generosity. > > I brewed a jug (sun tea jar) of tea and put in my organic evaporated cane syrup > sugar and dropped in my scobies. > 2 days later I saw what looked like i had left a plastic bag on my scobie so I > opened the towel to get the plastic but it wasn't a plastic bag at all. > I read a little more and found that this was the forming of a new scobie(?) > It is now white and about 1/8 " thick. > > Thoughts? > Opinions? > > What are my next steps from here? > > Thanks again, > > Quote Link to comment Share on other sites More sharing options...
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