Guest guest Posted December 14, 2007 Report Share Posted December 14, 2007 You may have to use it for starter. After 3 weeks at that temperature, it's probably too sour to drink straight. > > i have had a brew on the go now for just over 3 weeks now, constant > temp of 26/28 , will it still be ok to drink, not really had time to > spare with fam probs, i will bottle over the weekend. i have a really > thick scobie on top, can i use this on its own for my next brew... many > thanks to all you kombucha makers for your informatation on this site > to this drink, kevin in manchester uk > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2007 Report Share Posted December 14, 2007 You may have to use it for starter. After 3 weeks at that temperature, it's probably too sour to drink straight. > > i have had a brew on the go now for just over 3 weeks now, constant > temp of 26/28 , will it still be ok to drink, not really had time to > spare with fam probs, i will bottle over the weekend. i have a really > thick scobie on top, can i use this on its own for my next brew... many > thanks to all you kombucha makers for your informatation on this site > to this drink, kevin in manchester uk > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2007 Report Share Posted December 14, 2007 ...you can certainly use the SCOBY on that is on top for your nexr brew...either alone or with the mother. Only you will be able to tell if the brew that went over three weeks is drinkable. It is simply a matter of taste. If it is too sour as is, you may want to try diluting it and then sweetening it to taste. It will be great as starter liquid for your next ferment. If it is too tart to drink for your taste...you can use it in cooking about anywhere that calls for vinegar, ie dressing for salads, marinades. I don't use much salt and find a dash of KT vinegar in soups at serving time really ups the flavor quotient. (broth based, not cream based) Good luck with what you have and good luck, also on your next brew! Gayle kombucha brew >i have had a brew on the go now for just over 3 weeks now, constant > temp of 26/28 , will it still be ok to drink, not really had time to > spare with fam probs, i will bottle over the weekend. i have a really > thick scobie on top, can i use this on its own for my next brew... many > thanks to all you kombucha makers for your informatation on this site > to this drink, kevin in manchester uk > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2007 Report Share Posted December 14, 2007 ...you can certainly use the SCOBY on that is on top for your nexr brew...either alone or with the mother. Only you will be able to tell if the brew that went over three weeks is drinkable. It is simply a matter of taste. If it is too sour as is, you may want to try diluting it and then sweetening it to taste. It will be great as starter liquid for your next ferment. If it is too tart to drink for your taste...you can use it in cooking about anywhere that calls for vinegar, ie dressing for salads, marinades. I don't use much salt and find a dash of KT vinegar in soups at serving time really ups the flavor quotient. (broth based, not cream based) Good luck with what you have and good luck, also on your next brew! Gayle kombucha brew >i have had a brew on the go now for just over 3 weeks now, constant > temp of 26/28 , will it still be ok to drink, not really had time to > spare with fam probs, i will bottle over the weekend. i have a really > thick scobie on top, can i use this on its own for my next brew... many > thanks to all you kombucha makers for your informatation on this site > to this drink, kevin in manchester uk > > > > > Quote Link to comment Share on other sites More sharing options...
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