Re: storing the SCOBY and my continuous brew

[Guest guest]

Hmmm, I didn't know there was so much to do to maintain, but the

filtering really sounds like a bother. I think I'll just dump

mine. I am doing continuous brewing, anyway.

Speaking of my brew...the one is 3 weeks today and I just tasted it.

It tastes and smells the same as 2 weeks, I think. The temp in my

house does fluctuate, we keep it very cool at night and warmer in the

day. The thermo. strip on my 2.5 gal jar has been reading between

68* and 74*, I don't think it's at 74* much. Should I give up or

what? Maybe it's the tea selection I made that isn't pleasing? It's

not bad, it just isn't what I want. I was hoping for the

champagne/white wine taste.

jan

>

> Actually a scoby holding jar is a thing very useful I would

recommend

> to anyone brewing Kombucha Tea.

>

> from Len Porzio's site

>

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

>

>

> STARTER POT

>

> Maintenance:

>

> Filter the contents of the starter pot every 4 to 6 weeks to insure

dead

> cells don't accumulate and cause detrimental side effects. When

dead cells

> begin to stack up, the yeast will cannibalize them which can result

in some

> pretty nasty tastes and smells.

>

> '''''''''

>> with greetings most kombuchaly,

>

> Margret:-) UK

[Guest guest]

Hmmm, I didn't know there was so much to do to maintain, but the

filtering really sounds like a bother. I think I'll just dump

mine. I am doing continuous brewing, anyway.

Speaking of my brew...the one is 3 weeks today and I just tasted it.

It tastes and smells the same as 2 weeks, I think. The temp in my

house does fluctuate, we keep it very cool at night and warmer in the

day. The thermo. strip on my 2.5 gal jar has been reading between

68* and 74*, I don't think it's at 74* much. Should I give up or

what? Maybe it's the tea selection I made that isn't pleasing? It's

not bad, it just isn't what I want. I was hoping for the

champagne/white wine taste.

jan

>

> Actually a scoby holding jar is a thing very useful I would

recommend

> to anyone brewing Kombucha Tea.

>

> from Len Porzio's site

>

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

>

>

> STARTER POT

>

> Maintenance:

>

> Filter the contents of the starter pot every 4 to 6 weeks to insure

dead

> cells don't accumulate and cause detrimental side effects. When

dead cells

> begin to stack up, the yeast will cannibalize them which can result

in some

> pretty nasty tastes and smells.

>

> '''''''''

>> with greetings most kombuchaly,

>

> Margret:-) UK

[Guest guest]

In message <fbmeoe+6tnseGroups> you wrote:

> Hmmm, I didn't know there was so much to do to maintain, but the

> filtering really sounds like a bother. I think I'll just dump

> mine.

Oh dear, there is really very little to it:

I strain the juice through a nylon tea strainer and that works

very well. It's quick and not at all cumbersome.

You can also use your redundant scobys for many useful things,

Kombucha cream is one of them.

A cut up scoby can be treat for dogs (either fresh or dried).

Scoby makes a lovely and healthy bath-rub flannel (usually for just one

use).

Seems a wasteful shame to just throw them.

BTW, with a little patience, you CAN get to the bubbly shampagne Kombucha

stage. One trick is to not allow the yeast the upper hand, but to encourage

the bacteria side of the culture.

You find how to do this on Len Porzio's site.

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

Wishing you more joy in the making and drinking,

Margret:-)

--

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

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

http://www.AnswersInGenesis.com

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

Not liking someone is no excuse for not loving them.

[Guest guest]

In message <fbmeoe+6tnseGroups> you wrote:

> Hmmm, I didn't know there was so much to do to maintain, but the

> filtering really sounds like a bother. I think I'll just dump

> mine.

Oh dear, there is really very little to it:

I strain the juice through a nylon tea strainer and that works

very well. It's quick and not at all cumbersome.

You can also use your redundant scobys for many useful things,

Kombucha cream is one of them.

A cut up scoby can be treat for dogs (either fresh or dried).

Scoby makes a lovely and healthy bath-rub flannel (usually for just one

use).

Seems a wasteful shame to just throw them.

BTW, with a little patience, you CAN get to the bubbly shampagne Kombucha

stage. One trick is to not allow the yeast the upper hand, but to encourage

the bacteria side of the culture.

You find how to do this on Len Porzio's site.

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

Wishing you more joy in the making and drinking,

Margret:-)

--

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

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

http://www.AnswersInGenesis.com

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

Not liking someone is no excuse for not loving them.

[Guest guest]

Hi Jan,

I never ever filter my brew. And I would suggest that

you maintain an even temperature in your house for

both your KT and you. It is important for good health

for the inside temperature and outside temperature of

your home not too be too different. When there are 90

degree temperatures outside the temperature in our

house is kept around 79 to 80. That certainly sounds

hot but we get used to it and when we go outside and

It's in the 90's our bodies have less of a shock and

the other way around. Also our electric bills are not

too high and we are conserving a precious resource.

I'm not a wide eyed conservationist. There are many

things I disagree with. For instance I do not think

using recycled paper for some uses is a healthy idea.

To Your Health,

ann

--- jan <jpos123@...> wrote:

> Hmmm, I didn't know there was so much to do to

> maintain, but the

> filtering really sounds like a bother. I think I'll

> just dump

> mine. I am doing continuous brewing, anyway.

>

> Speaking of my brew...the one is 3 weeks today and I

> just tasted it.

> It tastes and smells the same as 2 weeks, I think.

> The temp in my

> house does fluctuate, we keep it very cool at night

> and warmer in the

> day. The thermo. strip on my 2.5 gal jar has been

> reading between

> 68* and 74*, I don't think it's at 74* much.

> Should I give up or

> what? Maybe it's the tea selection I made that

> isn't pleasing? It's

> not bad, it just isn't what I want. I was hoping

> for the

> champagne/white wine taste.

>

> jan

>

>

>

>

> >

> > Actually a scoby holding jar is a thing very

> useful I would

> recommend

> > to anyone brewing Kombucha Tea.

> >

> > from Len Porzio's site

> >

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

> >

> >

> > STARTER POT

>

> >

> > Maintenance:

>

>

> >

> > Filter the contents of the starter pot every 4 to

> 6 weeks to insure

> dead

> > cells don't accumulate and cause detrimental side

> effects. When

> dead cells

> > begin to stack up, the yeast will cannibalize them

> which can result

> in some

> > pretty nasty tastes and smells.

> >

> > '''''''''

> >> with greetings most kombuchaly,

> >

> > Margret:-) UK

>

>

>

________________________________________________________________________________\

____

Moody friends. Drama queens. Your life? Nope! - their life, your story. Play

Sims Stories at Games.

http://sims./

[Guest guest]

Hi Jan,

I never ever filter my brew. And I would suggest that

you maintain an even temperature in your house for

both your KT and you. It is important for good health

for the inside temperature and outside temperature of

your home not too be too different. When there are 90

degree temperatures outside the temperature in our

house is kept around 79 to 80. That certainly sounds

hot but we get used to it and when we go outside and

It's in the 90's our bodies have less of a shock and

the other way around. Also our electric bills are not

too high and we are conserving a precious resource.

I'm not a wide eyed conservationist. There are many

things I disagree with. For instance I do not think

using recycled paper for some uses is a healthy idea.

To Your Health,

ann

--- jan <jpos123@...> wrote:

> Hmmm, I didn't know there was so much to do to

> maintain, but the

> filtering really sounds like a bother. I think I'll

> just dump

> mine. I am doing continuous brewing, anyway.

>

> Speaking of my brew...the one is 3 weeks today and I

> just tasted it.

> It tastes and smells the same as 2 weeks, I think.

> The temp in my

> house does fluctuate, we keep it very cool at night

> and warmer in the

> day. The thermo. strip on my 2.5 gal jar has been

> reading between

> 68* and 74*, I don't think it's at 74* much.

> Should I give up or

> what? Maybe it's the tea selection I made that

> isn't pleasing? It's

> not bad, it just isn't what I want. I was hoping

> for the

> champagne/white wine taste.

>

> jan

>

>

>

>

> >

> > Actually a scoby holding jar is a thing very

> useful I would

> recommend

> > to anyone brewing Kombucha Tea.

> >

> > from Len Porzio's site

> >

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

> >

> >

> > STARTER POT

>

> >

> > Maintenance:

>

>

> >

> > Filter the contents of the starter pot every 4 to

> 6 weeks to insure

> dead

> > cells don't accumulate and cause detrimental side

> effects. When

> dead cells

> > begin to stack up, the yeast will cannibalize them

> which can result

> in some

> > pretty nasty tastes and smells.

> >

> > '''''''''

> >> with greetings most kombuchaly,

> >

> > Margret:-) UK

>

>

>

________________________________________________________________________________\

____

Moody friends. Drama queens. Your life? Nope! - their life, your story. Play

Sims Stories at Games.

http://sims./

[Guest guest]

Hi ann,

In order for a good night sleep I like it at 69* and I am comfy at

74* during the day. (Well, as good a night one can get with 2 sleep

disorders and aches/pains.) However, if it was up to me I wouldn't

run the AC that much during the day at all. It is healthy for us to

perspire and let our bodies detox by doing so, unfort. my hubby, who

works outside during the day feels he needs a break from the heat at

the end of the day.

jan

> >

> >

> > >

> > > Actually a scoby holding jar is a thing very

> > useful I would

> > recommend

> > > to anyone brewing Kombucha Tea.

> > >

> > > from Len Porzio's site

> > >

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

> > >

> > >

> > > STARTER POT

> >

> > >

> > > Maintenance:

> >

> >

> > >

> > > Filter the contents of the starter pot every 4 to

> > 6 weeks to insure

> > dead

> > > cells don't accumulate and cause detrimental side

> > effects. When

> > dead cells

> > > begin to stack up, the yeast will cannibalize them

> > which can result

> > in some

> > > pretty nasty tastes and smells.

> > >

> > > '''''''''

> > >> with greetings most kombuchaly,

> > >

> > > Margret:-) UK

> >

> >

> >

>

>

>

>

>

______________________________________________________________________

______________

> Moody friends. Drama queens. Your life? Nope! - their life, your

story. Play Sims Stories at Games.

> http://sims./

>

[Guest guest]

Hi ann,

In order for a good night sleep I like it at 69* and I am comfy at

74* during the day. (Well, as good a night one can get with 2 sleep

disorders and aches/pains.) However, if it was up to me I wouldn't

run the AC that much during the day at all. It is healthy for us to

perspire and let our bodies detox by doing so, unfort. my hubby, who

works outside during the day feels he needs a break from the heat at

the end of the day.

jan

> >

> >

> > >

> > > Actually a scoby holding jar is a thing very

> > useful I would

> > recommend

> > > to anyone brewing Kombucha Tea.

> > >

> > > from Len Porzio's site

> > >

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

> > >

> > >

> > > STARTER POT

> >

> > >

> > > Maintenance:

> >

> >

> > >

> > > Filter the contents of the starter pot every 4 to

> > 6 weeks to insure

> > dead

> > > cells don't accumulate and cause detrimental side

> > effects. When

> > dead cells

> > > begin to stack up, the yeast will cannibalize them

> > which can result

> > in some

> > > pretty nasty tastes and smells.

> > >

> > > '''''''''

> > >> with greetings most kombuchaly,

> > >

> > > Margret:-) UK

> >

> >

> >

>

>

>

>

>

______________________________________________________________________

______________

> Moody friends. Drama queens. Your life? Nope! - their life, your

story. Play Sims Stories at Games.

> http://sims./

>