Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 > My opinion is that the gluconic acid may be suffering. Early last year I > requested those that were doing cold brewing send me a sample and I would > have it tested (for gluconic acid). A few people replied but no one sent me > a sample. Hi there all.... Well, unless I can rig a " hothouse " of some type for my brew jars I will be trying to brew at 60 degrees very soon, now. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Consistent temperatures under 70F (21.3C) With several generations that have produced consistent mushrooms and " good " taste. You be the judge of that. The idea is to see if temperatures in the 50-70 range could produce a real kombucha (acetic acid, gluconic acid, fructose) and a SCOBY. present research seems to indicate that it would not, hence the test. I would only be tested for gluconic acid. Peace Ed Kasper LAc. & family www.HappyHerbalist.com ........................................... Re: First KT batch Posted by: " zoe w " ilovegrafix@... ilovegrafix Mon Oct 1, 2007 4:24 pm (PST) Ed, what is your criteria for a " cold ferment " ? In other words how cold is cold for this experiment? zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Consistent temperatures under 70F (21.3C) With several generations that have produced consistent mushrooms and " good " taste. You be the judge of that. The idea is to see if temperatures in the 50-70 range could produce a real kombucha (acetic acid, gluconic acid, fructose) and a SCOBY. present research seems to indicate that it would not, hence the test. I would only be tested for gluconic acid. Peace Ed Kasper LAc. & family www.HappyHerbalist.com ........................................... Re: First KT batch Posted by: " zoe w " ilovegrafix@... ilovegrafix Mon Oct 1, 2007 4:24 pm (PST) Ed, what is your criteria for a " cold ferment " ? In other words how cold is cold for this experiment? zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2007 Report Share Posted October 2, 2007 Yeah, the cooler does have a spigot at the bottom. So, I can just put a piece of my SCOBY in the 5 gallon bucket full of sweet tea and keep the rest of the KT in the one gallon jar for a hotel, right? Kim Posted by: " zoe w " ilovegrafix@... ilovegrafix Mon Oct 1, 2007 9:31 am (PST) <Practically speaking your continuous brew pot needs to have a spigot at the bottom.- This is how you draw off your 20% without disturbing the scoby. Im not familiar with your coleman cooler - does it have a spigot? If Not could you install one? Five gallons would be the perfect size for you. I am alone here so 2.5 gallons works well for me. <snip> O Wait, I think I misread your post. You are talking about 20% starter- where did that come from? I don't recall any instructions about 20% starter, that would be ridiculous on a 5 gallon container. Simple Pour about 16 oz of starter over the scoby to keep the mold out. You don't need the starter for the brew if you have a scoby. The starter is there to protect the scoby from mold. If you have no scoby - Then you need the starter and the more the better. A scoby will eventually form, but it takes a long time this way. If you don't have enough starter for the scoby then use some pasteurized vinegar. zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2007 Report Share Posted October 2, 2007 Yeah, the cooler does have a spigot at the bottom. So, I can just put a piece of my SCOBY in the 5 gallon bucket full of sweet tea and keep the rest of the KT in the one gallon jar for a hotel, right? Kim Posted by: " zoe w " ilovegrafix@... ilovegrafix Mon Oct 1, 2007 9:31 am (PST) <Practically speaking your continuous brew pot needs to have a spigot at the bottom.- This is how you draw off your 20% without disturbing the scoby. Im not familiar with your coleman cooler - does it have a spigot? If Not could you install one? Five gallons would be the perfect size for you. I am alone here so 2.5 gallons works well for me. <snip> O Wait, I think I misread your post. You are talking about 20% starter- where did that come from? I don't recall any instructions about 20% starter, that would be ridiculous on a 5 gallon container. Simple Pour about 16 oz of starter over the scoby to keep the mold out. You don't need the starter for the brew if you have a scoby. The starter is there to protect the scoby from mold. If you have no scoby - Then you need the starter and the more the better. A scoby will eventually form, but it takes a long time this way. If you don't have enough starter for the scoby then use some pasteurized vinegar. zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2007 Report Share Posted October 2, 2007 Dont forget to put some finished KT or Vinegar over the Scoby, but yes thats how you do it. zoe > Yeah, the cooler does have a spigot at the bottom. So, I can just > put a piece of my SCOBY in the 5 gallon bucket full of sweet tea and > keep the rest of the KT in the one gallon jar for a hotel, right? > Kim > Posted by: " zoe w " ilovegrafix@... ilovegrafix > Mon Oct 1, 2007 9:31 am (PST) > <Practically speaking your continuous brew pot needs to have a > spigot at the bottom.- This is how you draw off your 20% without disturbing the scoby. > Im not familiar with your coleman cooler - does it have a spigot? If Not could you install one? > Five gallons would be the perfect size for you. I am alone here so 2.5 gallons works well for me. > <snip> > O Wait, I think I misread your post. You are talking about 20% > starter- where did that come from? I don't recall any > instructions about 20% starter, that would be ridiculous on a 5 > gallon container. Simple Pour about 16 oz of starter over the scoby > to keep the mold out. You don't need the starter for the brew if > you have a scoby. The starter is there to protect the scoby from mold. > If you have no scoby - Then you need the starter and the more the > better. A scoby will eventually form, but it takes a long time this way. > If you don't have enough starter for the scoby then use some pasteurized vinegar. > zoe > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2007 Report Share Posted October 2, 2007 Dont forget to put some finished KT or Vinegar over the Scoby, but yes thats how you do it. zoe > Yeah, the cooler does have a spigot at the bottom. So, I can just > put a piece of my SCOBY in the 5 gallon bucket full of sweet tea and > keep the rest of the KT in the one gallon jar for a hotel, right? > Kim > Posted by: " zoe w " ilovegrafix@... ilovegrafix > Mon Oct 1, 2007 9:31 am (PST) > <Practically speaking your continuous brew pot needs to have a > spigot at the bottom.- This is how you draw off your 20% without disturbing the scoby. > Im not familiar with your coleman cooler - does it have a spigot? If Not could you install one? > Five gallons would be the perfect size for you. I am alone here so 2.5 gallons works well for me. > <snip> > O Wait, I think I misread your post. You are talking about 20% > starter- where did that come from? I don't recall any > instructions about 20% starter, that would be ridiculous on a 5 > gallon container. Simple Pour about 16 oz of starter over the scoby > to keep the mold out. You don't need the starter for the brew if > you have a scoby. The starter is there to protect the scoby from mold. > If you have no scoby - Then you need the starter and the more the > better. A scoby will eventually form, but it takes a long time this way. > If you don't have enough starter for the scoby then use some pasteurized vinegar. > zoe > Quote Link to comment Share on other sites More sharing options...
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