Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 Can you tell us more details about how you are brewing? Your recipe...what kind of water you use...what kind of tea...what you use for sweetener...how much starter liquid you use...where is your brew container located....does the brew container get moved or vibrated somehow?? How much light is it exposed to. If you give at least those details someone might be able to help...but we need to know some of the variables... Welcome to the worls of Kombucha Gayle No babies > Just recently purchased kombucha scoby and it made only one thin baby. > Started my third batch of tea with the original one and the baby, and > this time I don't see any action in the jar(no fermentation) > I live in Hamilton Ontario, temp. in my house is usually 19 - 21 C. > Kombucha came from North Carolina. Would that be the problem? If yes > how to deal with it? Please help i don't want to loose it. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 Can you tell us more details about how you are brewing? Your recipe...what kind of water you use...what kind of tea...what you use for sweetener...how much starter liquid you use...where is your brew container located....does the brew container get moved or vibrated somehow?? How much light is it exposed to. If you give at least those details someone might be able to help...but we need to know some of the variables... Welcome to the worls of Kombucha Gayle No babies > Just recently purchased kombucha scoby and it made only one thin baby. > Started my third batch of tea with the original one and the baby, and > this time I don't see any action in the jar(no fermentation) > I live in Hamilton Ontario, temp. in my house is usually 19 - 21 C. > Kombucha came from North Carolina. Would that be the problem? If yes > how to deal with it? Please help i don't want to loose it. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 Dear polishgirl, You know, I'm beginning to think that temp does have quite a bit to do with it. When we were in the city, I brewed my Kombucha on a shelf that was located on the wall behind our space heater. The temp on that shelf was a constant 80 degrees F. no matter what time of year. My KT always took 7 days, and other than my first two batches, aways had good fizz, and always grew nice fat SCOBYs. Here, with baseboard heat, the temp fluctuates between 60 and 70 degrees F. I set up my first brew 4 days ago. It has the thinnest of film forming and seems to be coming along ever so slowly. It looks like my old brews looked at 24 hours. I think the only difference between then and now is the temperature. I'm using the same recipe, same ratios, so the only thing I need to do now is to find a way to keep my KT warmer and comfortable. Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 Dear polishgirl, You know, I'm beginning to think that temp does have quite a bit to do with it. When we were in the city, I brewed my Kombucha on a shelf that was located on the wall behind our space heater. The temp on that shelf was a constant 80 degrees F. no matter what time of year. My KT always took 7 days, and other than my first two batches, aways had good fizz, and always grew nice fat SCOBYs. Here, with baseboard heat, the temp fluctuates between 60 and 70 degrees F. I set up my first brew 4 days ago. It has the thinnest of film forming and seems to be coming along ever so slowly. It looks like my old brews looked at 24 hours. I think the only difference between then and now is the temperature. I'm using the same recipe, same ratios, so the only thing I need to do now is to find a way to keep my KT warmer and comfortable. Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 I would have to agree. My brew did much better as a transient, being moved from the top of the clothes dryer to the bar and back again, than it did with it's own personal and undisturbed kitchen cabinet. Right now it's resting on top of the stove where the pilot light keeps it nice and warm - and I'm in Texas and it's really not cold here at the moment. That's a good enough excuse to avoid cooking and having to disturb my brew - don't you think? -Patty > > Dear polishgirl, > You know, I'm beginning to think that temp does have quite a bit to do > with it. When we were in the city, I brewed my Kombucha on a shelf that > was located on the wall behind our space heater. The temp on that shelf > was a constant 80 degrees F. no matter what time of year. My KT always > took 7 days, and other than my first two batches, aways had good fizz, > and always grew nice fat SCOBYs. Here, with baseboard heat, the temp > fluctuates between 60 and 70 degrees F. I set up my first brew 4 days > ago. It has the thinnest of film forming and seems to be coming along > ever so slowly. It looks like my old brews looked at 24 hours. I think > the only difference between then and now is the temperature. I'm using > the same recipe, same ratios, so the only thing I need to do now is to > find a way to keep my KT warmer and comfortable. > > > > Luv, Sprite > " When you drink the water, remember the spring. " > Chinese proverb > > Check out my Kombucha Information page, it has links to all kinds of KT > info and more: > <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's > Kombucha Page</A> > > > > > > > > > http://community.webtv.net/WaterSprite1/INLOVINGMEMORY > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 I would have to agree. My brew did much better as a transient, being moved from the top of the clothes dryer to the bar and back again, than it did with it's own personal and undisturbed kitchen cabinet. Right now it's resting on top of the stove where the pilot light keeps it nice and warm - and I'm in Texas and it's really not cold here at the moment. That's a good enough excuse to avoid cooking and having to disturb my brew - don't you think? -Patty > > Dear polishgirl, > You know, I'm beginning to think that temp does have quite a bit to do > with it. When we were in the city, I brewed my Kombucha on a shelf that > was located on the wall behind our space heater. The temp on that shelf > was a constant 80 degrees F. no matter what time of year. My KT always > took 7 days, and other than my first two batches, aways had good fizz, > and always grew nice fat SCOBYs. Here, with baseboard heat, the temp > fluctuates between 60 and 70 degrees F. I set up my first brew 4 days > ago. It has the thinnest of film forming and seems to be coming along > ever so slowly. It looks like my old brews looked at 24 hours. I think > the only difference between then and now is the temperature. I'm using > the same recipe, same ratios, so the only thing I need to do now is to > find a way to keep my KT warmer and comfortable. > > > > Luv, Sprite > " When you drink the water, remember the spring. " > Chinese proverb > > Check out my Kombucha Information page, it has links to all kinds of KT > info and more: > <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's > Kombucha Page</A> > > > > > > > > > http://community.webtv.net/WaterSprite1/INLOVINGMEMORY > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 Thank you both for response. I used 2teabags of Tetley + 2 teabags of plain green tea + 1.5 liters filtered water (Brita filter) + ½ cup of plain white sugar + approx. 1 cup of starter, but the original one (scoby was packed in) was like a vinegar. The one I brew wasn't even close. Jar is located away from light, on the kitchen counter. Mistake I think I made - when I was making second batch I put scoby in not completely cooled tea, slightly warmer than my hands. My hands are usually cold so that wasn't more than 30 degrees Celsius. Second thing was brewing time, 7 days could've been too soon. But it tasted as other people described. I still think the temperature is the problem. There is this website that i like a lot http://www.geocities.com/kombucha_balance/?200728 and he thinks 19 degrees celsius is OK. Gayle if you think of some way to warm it up please let me know. It would have to be something really safe too. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 Thank you both for response. I used 2teabags of Tetley + 2 teabags of plain green tea + 1.5 liters filtered water (Brita filter) + ½ cup of plain white sugar + approx. 1 cup of starter, but the original one (scoby was packed in) was like a vinegar. The one I brew wasn't even close. Jar is located away from light, on the kitchen counter. Mistake I think I made - when I was making second batch I put scoby in not completely cooled tea, slightly warmer than my hands. My hands are usually cold so that wasn't more than 30 degrees Celsius. Second thing was brewing time, 7 days could've been too soon. But it tasted as other people described. I still think the temperature is the problem. There is this website that i like a lot http://www.geocities.com/kombucha_balance/?200728 and he thinks 19 degrees celsius is OK. Gayle if you think of some way to warm it up please let me know. It would have to be something really safe too. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 " Factoid " One of those bits of info from school you think you'll never need >>>---> A chemical reaction doubles in rate for every 10ºC rise in temp. And, after all, what's any sort of brewing other than a chemical reaction? Nn. England. Re: No babies Dear polishgirl, You know, I'm beginning to think that temp does have quite a bit to do with it. When we were in the city, I brewed my Kombucha on a shelf that was located on the wall behind our space heater. The temp on that shelf was a constant 80 degrees F. no matter what time of year. My KT always took 7 days, and other than my first two batches, aways had good fizz, and always grew nice fat SCOBYs. Here, with baseboard heat, the temp fluctuates between 60 and 70 degrees F. I set up my first brew 4 days ago. It has the thinnest of film forming and seems to be coming along ever so slowly. It looks like my old brews looked at 24 hours. I think the only difference between then and now is the temperature. I'm using the same recipe, same ratios, so the only thing I need to do now is to find a way to keep my KT warmer and comfortable. Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 " Factoid " One of those bits of info from school you think you'll never need >>>---> A chemical reaction doubles in rate for every 10ºC rise in temp. And, after all, what's any sort of brewing other than a chemical reaction? Nn. England. Re: No babies Dear polishgirl, You know, I'm beginning to think that temp does have quite a bit to do with it. When we were in the city, I brewed my Kombucha on a shelf that was located on the wall behind our space heater. The temp on that shelf was a constant 80 degrees F. no matter what time of year. My KT always took 7 days, and other than my first two batches, aways had good fizz, and always grew nice fat SCOBYs. Here, with baseboard heat, the temp fluctuates between 60 and 70 degrees F. I set up my first brew 4 days ago. It has the thinnest of film forming and seems to be coming along ever so slowly. It looks like my old brews looked at 24 hours. I think the only difference between then and now is the temperature. I'm using the same recipe, same ratios, so the only thing I need to do now is to find a way to keep my KT warmer and comfortable. Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 > Gayle if you think of some way to warm it up please let me know. It > would have to be something really safe too. > > Jo > Hi Jo...I rigged a heated brew cabinet using an inexpensive book case. The white laminated ones you put together that you can get just about anywhere in the US. I attached a light socket to the top, connected that to a dimmer switch and ran the wire out the back of the book case to the outlet. I am using a standard 200 watt heat lamp bulb, but I keep it way low using the dimmer. I have a digital thermometer perched atop my 2.5 gal continuous brew and another on the bottom next to my one gallon regular brew to monitor the air temp. The brew containers each have a stick-on aquarium thermometer to measure the liquid temp. Additionally I drape the brew containers with dark cloth, just in case there were to be any ill effects from the red light of the heat lamp. This also (OT) keeps my jar of coconut oil liquid. Do I baby my Kombucha or what? I have heard other folks that use heating pads or amphibian warmer rocks. I also believe there are seed heating mats available. The heat lamp is just what works for me. In fact I am soon going to rig up another set up similar that will keep my Conure and parakeets warm as I do keep my thermostat set at sixty all winter. It is what works well for me. Good luck! Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 > Gayle if you think of some way to warm it up please let me know. It > would have to be something really safe too. > > Jo > Hi Jo...I rigged a heated brew cabinet using an inexpensive book case. The white laminated ones you put together that you can get just about anywhere in the US. I attached a light socket to the top, connected that to a dimmer switch and ran the wire out the back of the book case to the outlet. I am using a standard 200 watt heat lamp bulb, but I keep it way low using the dimmer. I have a digital thermometer perched atop my 2.5 gal continuous brew and another on the bottom next to my one gallon regular brew to monitor the air temp. The brew containers each have a stick-on aquarium thermometer to measure the liquid temp. Additionally I drape the brew containers with dark cloth, just in case there were to be any ill effects from the red light of the heat lamp. This also (OT) keeps my jar of coconut oil liquid. Do I baby my Kombucha or what? I have heard other folks that use heating pads or amphibian warmer rocks. I also believe there are seed heating mats available. The heat lamp is just what works for me. In fact I am soon going to rig up another set up similar that will keep my Conure and parakeets warm as I do keep my thermostat set at sixty all winter. It is what works well for me. Good luck! Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Jo, It looks like you and I both need to come up with a way to pamper our babies:) One thing I did note in your reply was water from " Brita " . I know my past experience with brewing was not favorable with " Brita " . It never worked right for me even with higher temperature. The SCOBY, if any, formed very poorly. Also if memory serves me some of the Bucha Gurus also dis the " Brita " . I believe it removes everything including the trace minerals that are beneficial to the brew. The water may be clean and pure but in reality for our purpose it's dead. I could be wrong about this, but I do know that it didn't work for me and thought it was worth mentioning. They don't call me 'WaterSprite' for nothing. LOL Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Jo, It looks like you and I both need to come up with a way to pamper our babies:) One thing I did note in your reply was water from " Brita " . I know my past experience with brewing was not favorable with " Brita " . It never worked right for me even with higher temperature. The SCOBY, if any, formed very poorly. Also if memory serves me some of the Bucha Gurus also dis the " Brita " . I believe it removes everything including the trace minerals that are beneficial to the brew. The water may be clean and pure but in reality for our purpose it's dead. I could be wrong about this, but I do know that it didn't work for me and thought it was worth mentioning. They don't call me 'WaterSprite' for nothing. LOL Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Gayle, That brewing set up of yours sounds great, I can picture it and " wow " . Hope to come up with something like it for the future, but right now I hope I come up with something to get me through these first brews. I thought I had all my bases covered but didn't give the temperature thing a thought. My Bad:( But thanks for sharing that. It gives me a good idea of what I need to do. Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Gayle, That brewing set up of yours sounds great, I can picture it and " wow " . Hope to come up with something like it for the future, but right now I hope I come up with something to get me through these first brews. I thought I had all my bases covered but didn't give the temperature thing a thought. My Bad:( But thanks for sharing that. It gives me a good idea of what I need to do. Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 , You are right, and I should have remembered that, guess I'm getting old:( but now that you've jogged my memory, I recall that the higher temp also tends to make the brews go " Yeasty " quicker. So I guess this is when Len's balancing act would come into play. Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 , You are right, and I should have remembered that, guess I'm getting old:( but now that you've jogged my memory, I recall that the higher temp also tends to make the brews go " Yeasty " quicker. So I guess this is when Len's balancing act would come into play. Luv, Sprite " When you drink the water, remember the spring. " Chinese proverb Check out my Kombucha Information page, it has links to all kinds of KT info and more: <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's Kombucha Page</A> http://community.webtv.net/WaterSprite1/INLOVINGMEMORY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Jo...Regarding the Brita filter and water...what is your water source? If it is treated, ie city water...your filter may not be getting all of the chlorine out...just a thought. You may want to try a new filter cartridge and try again if you haven't already or you can leave the water out open to the air overnight before you brew with it and any remaining chlorine should dissipate. All assuming it is city water you are using. How about trying a brew or two with bottled water? If you haven't already, that is. I use RO (reverse osmosis) water which is almost as pure as distilled and have no problems with brewing Kombucha. On the other hand (OT) my water kefir grains die with RO water so I have to lug gallons of well water from my sister's house in order to be successful with that. Hope there's something here that helps. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Jo...Regarding the Brita filter and water...what is your water source? If it is treated, ie city water...your filter may not be getting all of the chlorine out...just a thought. You may want to try a new filter cartridge and try again if you haven't already or you can leave the water out open to the air overnight before you brew with it and any remaining chlorine should dissipate. All assuming it is city water you are using. How about trying a brew or two with bottled water? If you haven't already, that is. I use RO (reverse osmosis) water which is almost as pure as distilled and have no problems with brewing Kombucha. On the other hand (OT) my water kefir grains die with RO water so I have to lug gallons of well water from my sister's house in order to be successful with that. Hope there's something here that helps. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Hi , that's what I always used to quote, it's way more complicated than that when I found some data. Around 21°C it's more like a doubling/halving for 5°C either way, I plotted a chart for it, it's a bynomial formula with different x-n values for each organism, I'm talking Candida m. yeasts and Lactobacilli, so it will vary for the KT flora. I'll find the graph and post a link. Actually it's gone, this will be the link http://tinyurl.com/2gvvab give me time I might have to redo it. Try again later if it comes up blank. Jim > > " Factoid " > One of those bits of info from school you think you'll never need > >>>---> > > A chemical reaction doubles in rate for every 10ºC rise in temp. And, after all, what's any sort of brewing other than a chemical reaction? > > > > Nn. England. > > > Re: No babies > > Dear polishgirl, > You know, I'm beginning to think that temp does have quite a bit to do > with it. When we were in the city, I brewed my Kombucha on a shelf that > was located on the wall behind our space heater. The temp on that shelf > was a constant 80 degrees F. no matter what time of year. My KT always > took 7 days, and other than my first two batches, aways had good fizz, > and always grew nice fat SCOBYs. Here, with baseboard heat, the temp > fluctuates between 60 and 70 degrees F. I set up my first brew 4 days > ago. It has the thinnest of film forming and seems to be coming along > ever so slowly. It looks like my old brews looked at 24 hours. I think > the only difference between then and now is the temperature. I'm using > the same recipe, same ratios, so the only thing I need to do now is to > find a way to keep my KT warmer and comfortable. > > > > Luv, Sprite > " When you drink the water, remember the spring. " > Chinese proverb > > Check out my Kombucha Information page, it has links to all kinds of KT > info and more: > <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's > Kombucha Page</A> > > > > > > > > > http://community.webtv.net/WaterSprite1/INLOVINGMEMORY > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Hi , that's what I always used to quote, it's way more complicated than that when I found some data. Around 21°C it's more like a doubling/halving for 5°C either way, I plotted a chart for it, it's a bynomial formula with different x-n values for each organism, I'm talking Candida m. yeasts and Lactobacilli, so it will vary for the KT flora. I'll find the graph and post a link. Actually it's gone, this will be the link http://tinyurl.com/2gvvab give me time I might have to redo it. Try again later if it comes up blank. Jim > > " Factoid " > One of those bits of info from school you think you'll never need > >>>---> > > A chemical reaction doubles in rate for every 10ºC rise in temp. And, after all, what's any sort of brewing other than a chemical reaction? > > > > Nn. England. > > > Re: No babies > > Dear polishgirl, > You know, I'm beginning to think that temp does have quite a bit to do > with it. When we were in the city, I brewed my Kombucha on a shelf that > was located on the wall behind our space heater. The temp on that shelf > was a constant 80 degrees F. no matter what time of year. My KT always > took 7 days, and other than my first two batches, aways had good fizz, > and always grew nice fat SCOBYs. Here, with baseboard heat, the temp > fluctuates between 60 and 70 degrees F. I set up my first brew 4 days > ago. It has the thinnest of film forming and seems to be coming along > ever so slowly. It looks like my old brews looked at 24 hours. I think > the only difference between then and now is the temperature. I'm using > the same recipe, same ratios, so the only thing I need to do now is to > find a way to keep my KT warmer and comfortable. > > > > Luv, Sprite > " When you drink the water, remember the spring. " > Chinese proverb > > Check out my Kombucha Information page, it has links to all kinds of KT > info and more: > <A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's > Kombucha Page</A> > > > > > > > > > http://community.webtv.net/WaterSprite1/INLOVINGMEMORY > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Take care with bottled water, a guy I know in another group killed his starter by using bottled water. Someone said use vitamin C to clear the Cl both -aminated and -ine. They didn't say how much per litre though. Said quarter of a tablet but how bit the tablet? I use a Brita with good results but I haven't tried boiled-cooled since my first brew so have no comparison. Jim > > Jo...Regarding the Brita filter and water...what is your water > source? If it is treated, ie city water...your filter may not be > getting all of the chlorine out...just a thought. You may want to > try a new filter cartridge and try again if you haven't already or > you can leave the water out open to the air overnight before you > brew with it and any remaining chlorine should dissipate. All > assuming it is city water you are using. > > How about trying a brew or two with bottled water? If you haven't > already, that is. > > I use RO (reverse osmosis) water which is almost as pure as > distilled and have no problems with brewing Kombucha. > > On the other hand (OT) my water kefir grains die with RO water so I > have to lug gallons of well water from my sister's house in order to > be successful with that. > > Hope there's something here that helps. > > Gayle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Take care with bottled water, a guy I know in another group killed his starter by using bottled water. Someone said use vitamin C to clear the Cl both -aminated and -ine. They didn't say how much per litre though. Said quarter of a tablet but how bit the tablet? I use a Brita with good results but I haven't tried boiled-cooled since my first brew so have no comparison. Jim > > Jo...Regarding the Brita filter and water...what is your water > source? If it is treated, ie city water...your filter may not be > getting all of the chlorine out...just a thought. You may want to > try a new filter cartridge and try again if you haven't already or > you can leave the water out open to the air overnight before you > brew with it and any remaining chlorine should dissipate. All > assuming it is city water you are using. > > How about trying a brew or two with bottled water? If you haven't > already, that is. > > I use RO (reverse osmosis) water which is almost as pure as > distilled and have no problems with brewing Kombucha. > > On the other hand (OT) my water kefir grains die with RO water so I > have to lug gallons of well water from my sister's house in order to > be successful with that. > > Hope there's something here that helps. > > Gayle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 One other thing to consider about BRITA....it does NOT remove fluoride. I use a home distiller then add trace minerals and 1/2 tsp sea salt per gallon of water, and let it sit in a bright window for 24 hours. I saw the sunlight recommended to make distilled water " live " again. I don't know if there is anything to that part, but my KT loves it. I have beautiful SCOBYs that climb right out of the jar! Also if memory serves me some of the Bucha Gurus also dis the " Brita " . I believe it removes everything including the trace minerals that are beneficial to the brew. The water may be clean and pure but in reality for our purpose it's dead. I could be wrong about this, but I do know that it didn't work for me and thought it was worth mentioning. They don't call me 'WaterSprite' for nothing. LOL Quote Link to comment Share on other sites More sharing options...
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