Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 I've been bad. Yep. Stopped drinking KT for a while, no real reason. And when I did so, I had a batch that I (shamefully) let go and go and go. My KT has been brewing out nicely in about a week. It's Arkansas, it's been hot, I don't have air. So imagine my, er, suspiciousness when it had gone over THREE weeks. Result: I have a SCOBY that's about an INCH thick. PHAT. All my others were about 1/4 inch in comparison. And HEALTHY! Beautiful color, firm. The KT itself was very much more yeasty in smell, not unpleastantly at all. The taste was something like battery acid with a little bit of liquid land-mine for effect. Wo-PAH! I bottle and let carbonate my KT, so this was completely still and not even aged a bit. I expected it to be rather, um PUNGENT. So, my questions: 1. What will the differences be with it being so yeasty, other than the taste? 2. Will this stuff dissolve my teeth/liver/intestines? 3. Will it be better for me than what I've been making, even when I dilute it to be ABLE to drink it? Thanks y'all, this group is of great help and entertainment to me! Pj Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 In message <fdgafl+ia2geGroups> you wrote: > > Result: I have a SCOBY that's about an INCH thick. PHAT. Ah, that's rivalling my ol Bob the Blob that is. Congratulations. Tend him (her) lovingly and carefully and feed him (her) well with lots of sweet tea! > The KT itself was very much more yeasty in smell, not > unpleastantly at all. Yeastiness is great - full of B-vitamins and lovely-flavoured if you are into beer. > The taste was something like battery acid with a little bit of liquid > land-mine for effect. Wo-PAH! Makes good starter liquid. The mold spores will take one look and flee for their lives .... Wo-pah-zap! > I bottle and let carbonate my KT, so this was completely still and > not even aged a bit. I expected it to be rather, um PUNGENT. It would most likely not carbonate because the yeasts had eaten all the sugar up already in that first very long fermentation (that's why the great sourness!) You need to start over again with a new batch, using the acidic KT together with your super scoby and you'll be well away. try your KT on day 7 and don't let it go too long if you want something that's both drinkable and still enjoyable. 10 per cent of your batch should be starter, ideally. > > So, my questions: > > 1. What will the differences be with it being so yeasty, other than > the taste? More B-vitamins and coarser taste than is necessary. Still healthy, but best diluted. > > 2. Will this stuff dissolve my teeth/liver/intestines? No on the contrary, this stuff kills the bad bacteria which are responsible for cavities. It acts like a broom to your digestive system with additional windy gusts added all in a good cause. As it is a strong detoxicant you are strongly advised to drink about 5 times the amount of water to 1 times the amount of KT. > > 3. Will it be better for me than what I've been making, even when I > dilute it to be ABLE to drink it? As I mentioned already above, the yeast per se is healthy, but I should get rid off the too much of it (layer on bottom of brewing container) on a regular basis). Also take your starter from the top of your brew which is less yeast and more bacterial. Brew with at least 2 scobys. Twig your brew towards the bacterial side and get a much nicer tasting brew. Naturally the yeasts tend to predominate anyway, so it is important to encourage the bacteria. One way is the scoby-hotel or starter pot: http://www.geocities.com/kombucha_balance/ Thanks PJ, I was much entertained by your post :-)))) Hope that my comments are helpful! Margret:-) UK -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Jesus says: I have come to give you life, that you might have it to the full .... ( 10:10) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 In message <fdgafl+ia2geGroups> you wrote: > > Result: I have a SCOBY that's about an INCH thick. PHAT. Ah, that's rivalling my ol Bob the Blob that is. Congratulations. Tend him (her) lovingly and carefully and feed him (her) well with lots of sweet tea! > The KT itself was very much more yeasty in smell, not > unpleastantly at all. Yeastiness is great - full of B-vitamins and lovely-flavoured if you are into beer. > The taste was something like battery acid with a little bit of liquid > land-mine for effect. Wo-PAH! Makes good starter liquid. The mold spores will take one look and flee for their lives .... Wo-pah-zap! > I bottle and let carbonate my KT, so this was completely still and > not even aged a bit. I expected it to be rather, um PUNGENT. It would most likely not carbonate because the yeasts had eaten all the sugar up already in that first very long fermentation (that's why the great sourness!) You need to start over again with a new batch, using the acidic KT together with your super scoby and you'll be well away. try your KT on day 7 and don't let it go too long if you want something that's both drinkable and still enjoyable. 10 per cent of your batch should be starter, ideally. > > So, my questions: > > 1. What will the differences be with it being so yeasty, other than > the taste? More B-vitamins and coarser taste than is necessary. Still healthy, but best diluted. > > 2. Will this stuff dissolve my teeth/liver/intestines? No on the contrary, this stuff kills the bad bacteria which are responsible for cavities. It acts like a broom to your digestive system with additional windy gusts added all in a good cause. As it is a strong detoxicant you are strongly advised to drink about 5 times the amount of water to 1 times the amount of KT. > > 3. Will it be better for me than what I've been making, even when I > dilute it to be ABLE to drink it? As I mentioned already above, the yeast per se is healthy, but I should get rid off the too much of it (layer on bottom of brewing container) on a regular basis). Also take your starter from the top of your brew which is less yeast and more bacterial. Brew with at least 2 scobys. Twig your brew towards the bacterial side and get a much nicer tasting brew. Naturally the yeasts tend to predominate anyway, so it is important to encourage the bacteria. One way is the scoby-hotel or starter pot: http://www.geocities.com/kombucha_balance/ Thanks PJ, I was much entertained by your post :-)))) Hope that my comments are helpful! Margret:-) UK -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Jesus says: I have come to give you life, that you might have it to the full .... ( 10:10) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 Jon, I can't really answer any of your questions as I'm new to KT myself, but your post gave me a chuckle. I had several scobys in a glass jar with some KT in it. Let them sit on the counter for quite some time. Probably 2-3 months. They all got nice and fat. I just replaced the scobys I was brewing with with the new super scobys and my brews are fine. BTW, I'm in Kansas City so this was all during hot weather too and I keep my air on around 75F but it was hotter in the house than that. Around 82F. My brews had that strong yeasty smell and, in fact, I got a lot of yeast trails. However, the KT was palatable and, as far as a I know, it has not dissolved my teeth/liver/intestines. LOL!! Now, as for the brew that the scoby was in...I would imagine that would be tart enough to pucker some body parts!! ROFLOL!! I used that KT as a starter for my new brews, BTW. They all turned out good. Thanks for the laugh and HTH. -- April The Lotus rises from the mud and dirt Sweet Lotus Creations www.sweetlotuscreations.com On 9/27/07, Jon <piperjon2000@...> wrote: > > My KT has been brewing out nicely in about a week. It's Arkansas, > it's been hot, I don't have air. So imagine my, er, suspiciousness > when it had gone over THREE weeks. > > Result: I have a SCOBY that's about an INCH thick. PHAT. All my > others were about 1/4 inch in comparison. And HEALTHY! Beautiful > color, firm. The KT itself was very much more yeasty in smell, not > unpleastantly at all. > > 2. Will this stuff dissolve my teeth/liver/intestines? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 Jon, I can't really answer any of your questions as I'm new to KT myself, but your post gave me a chuckle. I had several scobys in a glass jar with some KT in it. Let them sit on the counter for quite some time. Probably 2-3 months. They all got nice and fat. I just replaced the scobys I was brewing with with the new super scobys and my brews are fine. BTW, I'm in Kansas City so this was all during hot weather too and I keep my air on around 75F but it was hotter in the house than that. Around 82F. My brews had that strong yeasty smell and, in fact, I got a lot of yeast trails. However, the KT was palatable and, as far as a I know, it has not dissolved my teeth/liver/intestines. LOL!! Now, as for the brew that the scoby was in...I would imagine that would be tart enough to pucker some body parts!! ROFLOL!! I used that KT as a starter for my new brews, BTW. They all turned out good. Thanks for the laugh and HTH. -- April The Lotus rises from the mud and dirt Sweet Lotus Creations www.sweetlotuscreations.com On 9/27/07, Jon <piperjon2000@...> wrote: > > My KT has been brewing out nicely in about a week. It's Arkansas, > it's been hot, I don't have air. So imagine my, er, suspiciousness > when it had gone over THREE weeks. > > Result: I have a SCOBY that's about an INCH thick. PHAT. All my > others were about 1/4 inch in comparison. And HEALTHY! Beautiful > color, firm. The KT itself was very much more yeasty in smell, not > unpleastantly at all. > > 2. Will this stuff dissolve my teeth/liver/intestines? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 Pj, I will let an experienced brewer answer your questions. I just had to tell you that I LOL reading your post. jan Jon <piperjon2000@...> wrote: I've been bad. Yep. Stopped drinking KT for a while, no real reason. And when I did so, I had a batch that I (shamefully) let go and go and go. My KT has been brewing out nicely in about a week. It's Arkansas, it's been hot, I don't have air. So imagine my, er, suspiciousness when it had gone over THREE weeks. Result: I have a SCOBY that's about an INCH thick. PHAT. All my others were about 1/4 inch in comparison. And HEALTHY! Beautiful color, firm. The KT itself was very much more yeasty in smell, not unpleastantly at all. The taste was something like battery acid with a little bit of liquid land-mine for effect. Wo-PAH! I bottle and let carbonate my KT, so this was completely still and not even aged a bit. I expected it to be rather, um PUNGENT. So, my questions: 1. What will the differences be with it being so yeasty, other than the taste? 2. Will this stuff dissolve my teeth/liver/intestines? 3. Will it be better for me than what I've been making, even when I dilute it to be ABLE to drink it? Thanks y'all, this group is of great help and entertainment to me! Pj http://www.godssimpleplan.org/gsps-english.html --------------------------------- Got a little couch potato? Check out fun summer activities for kids. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 Pj, I will let an experienced brewer answer your questions. I just had to tell you that I LOL reading your post. jan Jon <piperjon2000@...> wrote: I've been bad. Yep. Stopped drinking KT for a while, no real reason. And when I did so, I had a batch that I (shamefully) let go and go and go. My KT has been brewing out nicely in about a week. It's Arkansas, it's been hot, I don't have air. So imagine my, er, suspiciousness when it had gone over THREE weeks. Result: I have a SCOBY that's about an INCH thick. PHAT. All my others were about 1/4 inch in comparison. And HEALTHY! Beautiful color, firm. The KT itself was very much more yeasty in smell, not unpleastantly at all. The taste was something like battery acid with a little bit of liquid land-mine for effect. Wo-PAH! I bottle and let carbonate my KT, so this was completely still and not even aged a bit. I expected it to be rather, um PUNGENT. So, my questions: 1. What will the differences be with it being so yeasty, other than the taste? 2. Will this stuff dissolve my teeth/liver/intestines? 3. Will it be better for me than what I've been making, even when I dilute it to be ABLE to drink it? Thanks y'all, this group is of great help and entertainment to me! Pj http://www.godssimpleplan.org/gsps-english.html --------------------------------- Got a little couch potato? Check out fun summer activities for kids. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2007 Report Share Posted September 28, 2007 Thanks so much for your responses, 'specially Margaret who had some great information. I'm tending to believe you're right on using this SuperHyperGalactic stuff for the Hotel SCOBY. I had gone ahead and bottled it (just to see what happened), and you were right, it's still pretty flat. And the taste actually is a little different than it was. Sort of subtle, like getting hit in the mouth with a sledgehammer. :-* <--the face I made And it doesn't really taste all that yeasty as I had thought. Too bad, since I really DO like beer. Of course, the HazMat nature of it certainly could have masked whatever brewski nature it may have had. Live and learn, in that order. So, I'll put it all back in my (soon to be) new happy Hotel, start up another batch (thanks for the 10% idea, hadn't been doing that), and be on my merry little way. Thanks again, y'all, for your help! Pj > > I've been bad. Yep. Stopped drinking KT for a while, no real > reason. And when I did so, I had a batch that I (shamefully) let go > and go and go. > > My KT has been brewing out nicely in about a week. It's Arkansas, > it's been hot, I don't have air. So imagine my, er, suspiciousness > when it had gone over THREE weeks. > > Result: I have a SCOBY that's about an INCH thick. PHAT. All my > others were about 1/4 inch in comparison. And HEALTHY! Beautiful > color, firm. The KT itself was very much more yeasty in smell, not > unpleastantly at all. > > The taste was something like battery acid with a little bit of liquid > land-mine for effect. Wo-PAH! > > I bottle and let carbonate my KT, so this was completely still and > not even aged a bit. I expected it to be rather, um PUNGENT. > > So, my questions: > > 1. What will the differences be with it being so yeasty, other than > the taste? > > 2. Will this stuff dissolve my teeth/liver/intestines? > > 3. Will it be better for me than what I've been making, even when I > dilute it to be ABLE to drink it? > > Thanks y'all, this group is of great help and entertainment to me! > > Pj > Quote Link to comment Share on other sites More sharing options...
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