Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 Hi, I started up a brew from something that's been sitting in the fridge for over a year. It was originally just the brew without a scobie but when I picked it up to have a look - there it was. The brew looked, smelled and tasted fine and the scoby looked ok. When I made up my new batch I put in a little too much sugar. It's been brewing for 7 days. It tastes heavenly and I'm not dead. It also has some fizz, something I never had before. But there doesn't seem to be a new scoby in the making. I figured that it's becuase it was sitting in there cold, so it might take a few weeks. Thoughts anyone? Thanks, Jodie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 In message <ff2ka2+cp4feGroups> you wrote: > Hi, > > I started up a brew from something that's been sitting in the fridge > for over a year. It was originally just the brew without a scobie but > when I picked it up to have a look - there it was. The brew looked, > smelled and tasted fine and the scoby looked ok. When I made up my > new batch I put in a little too much sugar. It's been brewing for 7 > days. It tastes heavenly and I'm not dead. It also has some fizz, > something I never had before. But there doesn't seem to be a new scoby > in the making. I figured that it's becuase it was sitting in there > cold, so it might take a few weeks. Yes, Jodie, I think you may very well be right, there. Kombucha and the cold environment of fridge do not happily co-exist. I would say that you can count yourself blessed that the culture has sprung back as much as it has. The scoby mat is built by the bacteria. It could very well be that they have not yet wised up to the fact that the winter holiday is over ;-) I'm convinced that they will multiply again into a merry, hard-working scoby-building crowd, give it a little time. Maybe you could share with the forum how long it too for the culture to normalise after their long cold spell. Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ God sent His only Son into the world so that we might have life through Him (1 4) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 Hi Jodie, I second Margret: give time to your scoby. I made a refrigerated (about 2 years!) scoby alive again but it took several month. First (after 6 weeks) it made a very thin baby and it went better and better. I began with only one liter of tea in a 5 liters jar and added new tea from time to time to feed the yeast and bacteria. Hope this makes sense, I am so frustrated because I can't explain well in English! (in Belgium) 2007/10/16, ruizj01 <ruizj01@...>: > > > > > > > Hi, > > I started up a brew from something that's been sitting in the fridge > for over a year. It was originally just the brew without a scobie but > when I picked it up to have a look - there it was. The brew looked, > smelled and tasted fine and the scoby looked ok. When I made up my > new batch I put in a little too much sugar. It's been brewing for 7 > days. It tastes heavenly and I'm not dead. It also has some fizz, > something I never had before. But there doesn't seem to be a new scoby > in the making. I figured that it's becuase it was sitting in there > cold, so it might take a few weeks. > > Thoughts anyone? > > Thanks, > > Jodie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 Hi Jodie, I second Margret: give time to your scoby. I made a refrigerated (about 2 years!) scoby alive again but it took several month. First (after 6 weeks) it made a very thin baby and it went better and better. I began with only one liter of tea in a 5 liters jar and added new tea from time to time to feed the yeast and bacteria. Hope this makes sense, I am so frustrated because I can't explain well in English! (in Belgium) 2007/10/16, ruizj01 <ruizj01@...>: > > > > > > > Hi, > > I started up a brew from something that's been sitting in the fridge > for over a year. It was originally just the brew without a scobie but > when I picked it up to have a look - there it was. The brew looked, > smelled and tasted fine and the scoby looked ok. When I made up my > new batch I put in a little too much sugar. It's been brewing for 7 > days. It tastes heavenly and I'm not dead. It also has some fizz, > something I never had before. But there doesn't seem to be a new scoby > in the making. I figured that it's becuase it was sitting in there > cold, so it might take a few weeks. > > Thoughts anyone? > > Thanks, > > Jodie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 In message <ecf99b910710160948s51bd3fb1k3e7250e89dff0d01@...> you wrote: > Hi Jodie, > > I second Margret: give time to your scoby. I made a refrigerated > (about 2 years!) scoby alive again but it took several month. First > (after 6 weeks) it made a very thin baby and it went better and > better. I began with only one liter of tea in a 5 liters jar and added > new tea from time to time to feed the yeast and bacteria. Hope this > makes sense, I am so frustrated because I can't explain well in > English! > , yoy did excellently!! ...says Margret who does not write in her mother tongue either, but her husband tongue ;-) Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Fear not tomorrow! God is already there. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 In message <ecf99b910710160948s51bd3fb1k3e7250e89dff0d01@...> you wrote: > Hi Jodie, > > I second Margret: give time to your scoby. I made a refrigerated > (about 2 years!) scoby alive again but it took several month. First > (after 6 weeks) it made a very thin baby and it went better and > better. I began with only one liter of tea in a 5 liters jar and added > new tea from time to time to feed the yeast and bacteria. Hope this > makes sense, I am so frustrated because I can't explain well in > English! > , yoy did excellently!! ...says Margret who does not write in her mother tongue either, but her husband tongue ;-) Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Fear not tomorrow! God is already there. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2008 Report Share Posted October 29, 2008 lol...my grandson was helping...sorry... ________________________________ There are 3 SCOBYS in it, the bubbles a very small and there but no new SCOBY. So you do think it's safe to drink? Do you think the 3 SCOBYS are ok? Thanks for being so kind... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Well, I REALLY appreciate your advice. I was quite stressed to see no baby. It's never happened before! I usually have these wonderful babies and absolutely devine KT! Thanks, ________________________________ From: Rodrick Shank <rshank@...> kombucha tea Sent: Thursday, October 30, 2008 8:27:43 AM Subject: Re: no scoby Quote Link to comment Share on other sites More sharing options...
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