Re: brrrrr, slow brewing but thick scoby's

[Guest guest]

In message <fjtdo4+8oo9eGroups> you wrote:

> hi all,

>

> it's cold here and on weekdays I only heat my kitchen for 1h in the

> morning and 3h in the evening. My brews have slowed down (fortunately

> I recently got some extra jars so I was able to almost doubled the

> amount to compensate) but what a lovely scobies are growning on them!

> Somehow this seems unlogical, so if anyone can explain, I'd be really

> interested

>

> in love and light,

Hello, dear Vera

Cold temperatures slow down the yeasts in the brew and advantage the

bacteria. Bacteria are the scoby-builders. Also, with less yeast

activity, there is less disturbance across the surface of the brew

from fermentation bubbles; therefore the scoby mat can grow unhindered

and lovely and thick.

Slowly brewing brews tend to take a lot longer to achieve a good

acidity and on the whole, the end flavour is a lot more 'winey'.

Yeasty brews tend to be more 'beery'.

The ideal Kombucha brew is one in which the yeasts and bacteria are

in a good/equal balance. From my experience you need to make sure that

you take your starter from the bottom layer of your previous brew in

order not to lose your yeasts.

Happy Christmas season,

Margret:-)

--

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

http://www.AnswersInGenesis.com

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God sent His only Son into the world so that we might have life

through Him (1 4)

[Guest guest]

In message <fjtdo4+8oo9eGroups> you wrote:

> hi all,

>

> it's cold here and on weekdays I only heat my kitchen for 1h in the

> morning and 3h in the evening. My brews have slowed down (fortunately

> I recently got some extra jars so I was able to almost doubled the

> amount to compensate) but what a lovely scobies are growning on them!

> Somehow this seems unlogical, so if anyone can explain, I'd be really

> interested

>

> in love and light,

Hello, dear Vera

Cold temperatures slow down the yeasts in the brew and advantage the

bacteria. Bacteria are the scoby-builders. Also, with less yeast

activity, there is less disturbance across the surface of the brew

from fermentation bubbles; therefore the scoby mat can grow unhindered

and lovely and thick.

Slowly brewing brews tend to take a lot longer to achieve a good

acidity and on the whole, the end flavour is a lot more 'winey'.

Yeasty brews tend to be more 'beery'.

The ideal Kombucha brew is one in which the yeasts and bacteria are

in a good/equal balance. From my experience you need to make sure that

you take your starter from the bottom layer of your previous brew in

order not to lose your yeasts.

Happy Christmas season,

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)

[Guest guest]

>

> > hi all,

> >

> > it's cold here and on weekdays I only heat my kitchen for 1h in

the

> > morning and 3h in the evening. My brews have slowed down

(fortunately

> > I recently got some extra jars so I was able to almost doubled the

> > amount to compensate) but what a lovely scobies are growning on

them!

> > Somehow this seems unlogical, so if anyone can explain, I'd be

really

> > interested

> >

> > in love and light,

>

> >>Hi Kombucha Klan.......have noticed several postings on brewing

in the winter and how it takes longer. I wanted to share my

experience. We only started drinking and brewing KT in March so we

had not gone thru a winter season, but I wanted to figure out a way

that I could continue to brew a fully developed brew in 7 days (I'm a

KT addict and don't want to wait 10 days or 2 weeks )

It has been very cold here in Northeastern Oregon in the foothills of

the great Blue Mountains!! We have had COLD weather for over 6 weeks

now and so far my experiment is working.

My Kombucha Korner is beneath the stairwell off of the living room.

I have it set up like a tiny laboratory . I have 2 rows of shelves

under the stairs themselves, and a little half cabinet with a roll

top door enclosure and a drawer and 2 shelves below......PLUS

actually 3 more smaller upright shelves and a credenza branching out

into the living room.......this overall effect makes a great

conversation piece...........all of my brewing materials and glass

jars and bottles are housed here.......I place all tea to ferment on

the higher shelves, I wrap them in towels and warm fuzzy " Throws " .

In the middle of the room I have a floor lamp, that I leave burning

almost 24 hours a day. It has a 75 watt bulb. It's not right on the

brewing tea but close enough to the jars to keep it warm and cozy in

there. I have brewed 33 gallons of tea there since November 1st, and

I have not had to wait any longer than 7 days on any of them. We

have had several, several, days that the outside temp never got above

25 degrees. We have had snow and Ice on the ground for weeks. We

usually turn the temp in the living room down to 48-50 degrees at

night.....and a few times during the last 6 weeks have turned it

completely off. If I end up turning the heat in LR off I throw a

small fuzzy blanket over my brewing jars til morning.............so

far my Kombucha Kids have responded to my attentive ways by

continuing to give us the KT we like in the same 7 days we brewed in

the summer.

I realize all our brewing arrangements are different, and our

individual circumstances dictate what we can do, but I just thought

my experience of the last several weeks would possibly help a

newbie.......I don't mind telling you I was not looking forward to

having to change our brewing, or drinking patterns for the winter,

and I know we have a long way to go til Spring, but for right now

this is working for us.

Happy brewing..........I just sent a wonderful Christmas Recipe to my

84 year old step mom in Oklahoma City, and I do believe she like this

stuff as much as we do. I knew she couldn't get out on the horribly

icy roads so I sent her 3 " Special Blend Scobies " as well as the

Oolong, Gunpowder Green, and White Peony to make her 2 more batches

before Christmas, and she is just thrilled to death!!...........I

love sharing Kombucha with folks!!

If i don't get back on the list, ( as I am usually crounching over in

the corner ) before Christmas I want to wish all my wonderful

Kombucha Komrades, the Merriest of Christmases, and the Happiest and

Healthiest Holiday Season ever.

Kombucha forever,

Lonnie

[Guest guest]

>

> > hi all,

> >

> > it's cold here and on weekdays I only heat my kitchen for 1h in

the

> > morning and 3h in the evening. My brews have slowed down

(fortunately

> > I recently got some extra jars so I was able to almost doubled the

> > amount to compensate) but what a lovely scobies are growning on

them!

> > Somehow this seems unlogical, so if anyone can explain, I'd be

really

> > interested

> >

> > in love and light,

>

> >>Hi Kombucha Klan.......have noticed several postings on brewing

in the winter and how it takes longer. I wanted to share my

experience. We only started drinking and brewing KT in March so we

had not gone thru a winter season, but I wanted to figure out a way

that I could continue to brew a fully developed brew in 7 days (I'm a

KT addict and don't want to wait 10 days or 2 weeks )

It has been very cold here in Northeastern Oregon in the foothills of

the great Blue Mountains!! We have had COLD weather for over 6 weeks

now and so far my experiment is working.

My Kombucha Korner is beneath the stairwell off of the living room.

I have it set up like a tiny laboratory . I have 2 rows of shelves

under the stairs themselves, and a little half cabinet with a roll

top door enclosure and a drawer and 2 shelves below......PLUS

actually 3 more smaller upright shelves and a credenza branching out

into the living room.......this overall effect makes a great

conversation piece...........all of my brewing materials and glass

jars and bottles are housed here.......I place all tea to ferment on

the higher shelves, I wrap them in towels and warm fuzzy " Throws " .

In the middle of the room I have a floor lamp, that I leave burning

almost 24 hours a day. It has a 75 watt bulb. It's not right on the

brewing tea but close enough to the jars to keep it warm and cozy in

there. I have brewed 33 gallons of tea there since November 1st, and

I have not had to wait any longer than 7 days on any of them. We

have had several, several, days that the outside temp never got above

25 degrees. We have had snow and Ice on the ground for weeks. We

usually turn the temp in the living room down to 48-50 degrees at

night.....and a few times during the last 6 weeks have turned it

completely off. If I end up turning the heat in LR off I throw a

small fuzzy blanket over my brewing jars til morning.............so

far my Kombucha Kids have responded to my attentive ways by

continuing to give us the KT we like in the same 7 days we brewed in

the summer.

I realize all our brewing arrangements are different, and our

individual circumstances dictate what we can do, but I just thought

my experience of the last several weeks would possibly help a

newbie.......I don't mind telling you I was not looking forward to

having to change our brewing, or drinking patterns for the winter,

and I know we have a long way to go til Spring, but for right now

this is working for us.

Happy brewing..........I just sent a wonderful Christmas Recipe to my

84 year old step mom in Oklahoma City, and I do believe she like this

stuff as much as we do. I knew she couldn't get out on the horribly

icy roads so I sent her 3 " Special Blend Scobies " as well as the

Oolong, Gunpowder Green, and White Peony to make her 2 more batches

before Christmas, and she is just thrilled to death!!...........I

love sharing Kombucha with folks!!

If i don't get back on the list, ( as I am usually crounching over in

the corner ) before Christmas I want to wish all my wonderful

Kombucha Komrades, the Merriest of Christmases, and the Happiest and

Healthiest Holiday Season ever.

Kombucha forever,

Lonnie