Re[2]: first brew ready...Now When is it Ready?

[Guest guest]

Hi Gayle,

I have just finished my second brew. It is strained, bottled and

refrigerated. I had a cup when I decanted it and a glass before

dinner. I am still not sure if it is too acidic or if that is the way

it is supposed to be and I need to dilute it. The gal I got the scoby

from ferments it for like 14 days, mixes half and half with grape

juice and fills the glass with water. I tried adding some grape juice

and it is more palatable.

I would like to find a way to make it as a refreshing drink and not

like drinking apple cider vinegar. Is that possible?

If I am understanding correctly when it is no longer sweet it is

done. Is that correct?

Regardless, I know that in drinking it I am doing my insides good. I

am blessed with good health so I don't know if I will experience any

changes in drinking it. I am definitely hoping I will notice an

increase in energy.

TIA,

M

At 06:35 PM 12/17/2007, you wrote:

>Hi Tiff...The 'mother' and babies often grow attached to each

>other...sometimes just on one edge..

[Guest guest]

Hi ....it isn't neccesary for all the sweetness to be gone for your

brew to be done. When it tastes good to you...tart, but as sweet as you

prefer it, it is done. You ought not to have a tea flavor at that point.

Some folks like it mildly tart....others much more tart.

I don't mind mine vinegar-like, very tart and not so sweet....I dilute it

with water (sometimes as much as one part KT to three parts H2O) and then

sweeten to taste with fruit juice. I have to admit that part of the reason

I do that is because it's reliable and repeatable!

Sometimes I bottle at a much less tart and more sweet state...milder, I

guess you'd say.

Brewing KT is an art, you know? So as the artist in your brewing...you get

to choose the moment your brew is is optimal for you...your personal

masterpiece! : )

Don't worry about getting it exactly right at the beginning....like many

other things there is a learning curve involved. What seems a bit tricky

now will soon enough be old hat and you'll wonder how it could ever have

seemed so complicated!

Oh...and the fizz thing? If I want fizz I dilute with seltzer water before

adding the juice.

I wonder if the ancients didn't do it this way (well, except for the

seltzer) as I doubt there were a whole lot of lovely glass bottles with

airtight tops available 2000 years ago!

Who is to know??

Happy brewing and much enjoyable embibing to you!!

Gayle

> Hi Gayle,

>

> I have just finished my second brew. It is strained, bottled and

> refrigerated. I had a cup when I decanted it and a glass before

> dinner. I am still not sure if it is too acidic or if that is the way

> it is supposed to be and I need to dilute it. The gal I got the scoby

> from ferments it for like 14 days, mixes half and half with grape

> juice and fills the glass with water. I tried adding some grape juice

> and it is more palatable.

>

> I would like to find a way to make it as a refreshing drink and not

> like drinking apple cider vinegar. Is that possible?

>

> If I am understanding correctly when it is no longer sweet it is

> done. Is that correct?

>

> Regardless, I know that in drinking it I am doing my insides good. I

> am blessed with good health so I don't know if I will experience any

> changes in drinking it. I am definitely hoping I will notice an

> increase in energy.

>

> TIA,

> M

[Guest guest]

Sorry Sunny, Im just outside of San Diego up in the mountains.

zoe

> Gosh, it would be nice if people put in where they lived when they

> talk about the weather. I live In Chehalis, Washington, USA and it is

> raining here and it is 43.4 degrees F. ~Sunny

>

>> O BRRRRR ! Rarely ever gets below about 45 here once in a

> great while it dips to 25 like last year- One night got below

> freezing, most fruit trees died or were severely damaged. Most

> likely will be in the 70's for Christmas and New Years.

>> zoe

>