Re[2]: brewing jars/hotels

[Guest guest]

OK, feeble attempt here to clarify.

First of all your primary concern is BREWING. Forget the hotels- you will get

to that later when you have more scoby's than you know what to do with.

For now just brew, brew, brew. After a time you will find that your momma

and babies have sort of pre-empted your brew jug leaving you very little room

for the KT you crave- Thats the time to start cutting them back. At that

time you can start another brew jug if you wish OR you can start your first

hotel.

No matter how hard you try to keep up you will find that an occasional brew is

going to go past its prime on you and be a bit too vinegary to drink ( This is

what you use for your Hotel) Drain the vinegary stuff and start a new brew

that will be more tasty- Save the vinegar for your hotel(s) Now once you

start your hotel you will find that scoby's continue to form- in a very short

time they will also fill your hotel so then its time to start another hotel

OR find willing recipients of your brood.

Hope this helps

zoe

> Once again, i confess confusion...

> I am only brewing my second batches...

> I have read where people just keep putting all their babies back into

> the container when they start new baches. I read of baby scobies in

> hotels....

> How many scobies can i keep on brewing in a new batch? When should i

> start hotels on Boardwalk?

> I assume since I have scoby started from GT Dave's, I would keep those

> babies separated from the ones derived from Margaret's in their own

> hotel. Maybe on Park Place.

> But most importantly, when do I know when to go into the hotel

> business in adition to remaining in the brewery business?

> Also there is talk about hotelws being gallon jars with vinegar, i

> assume you mean KT vinegar? Is the gallon jar filled with it? How do

> i get it? Do I just let brews sit a very long time? Which means i

> wouldn't have any to drink?

> Is there a book _Kombucha for Dummies_?