Guest guest Posted March 6, 2008 Report Share Posted March 6, 2008 Hi, I'm a newbie who started a continuous brew from 2 bottles of GT's little over a month ago. My Scoby formed from the GT's KT. Recently, I noticed that I have too much fizz. So much so that my Scoby wants to leave the brewing container (2.8 gal Brylane glass) everyday. I have to push it down twice a day. I've read the Balancing Act article in great detail: http://www.geocities.com/kombucha_balance/#Too%20Much%20Fizz. So I pour in sugar water left in the freezer so it forms some ice crytals in an attempt to increase sugar and lower temperature. I've even lowered the temperature in the house to 65 degrees. I'm still seeing lots of fizz. Any advice would be greatly appreciated. Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2008 Report Share Posted March 6, 2008 In message <fqpghk+95gseGroups> you wrote: > Hi, > > I'm a newbie who started a continuous brew from 2 bottles of GT's > little over a month ago. My Scoby formed from the GT's KT. > > Recently, I noticed that I have too much fizz. So much so that my > Scoby wants to leave the brewing container (2.8 gal Brylane glass) > everyday. I have to push it down twice a day....... Dear Lynn, Count yourself blessed indeed! Most of the time you will find brewers chasing the fizz ;-) I don't think that the scoby will mind being lifted up by the bubbles coming from underneath. I had fizzy brews in the past and never pushed the culture on top down. I think it is better to pour a little ready brewed KT over the top if you feel that it looks too dry. I'd be very interested in your recipe, Lynn... what kind of tea you use, and how much sugar per litre (or whatever measure you use). Fizz is usually a sign of very healthy yeast activity. If your brew gets too sour too quickly I should discard the yeast layer on the bottom of the brewing container every time you bottle. Can I have some fizz, please! ;-) greatly envious, Margret (UK) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ I try to take one day at a time, but sometimes several days attack me at once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2008 Report Share Posted March 6, 2008 Can I have some fizz, please! ;-) greatly envious, Margret (UK) Me also, too, as well. N. England. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2008 Report Share Posted March 6, 2008 LOL ... Sending some fizz your way, Margaret and I don't have a recipe and don't follow any recipes. I just use white tea that my parents brought back from their trip to China. 8 tsp loose white tea 1 cup white sugar 1 liter water (Culligan reverse osmosis home water filter) Perhaps it's due to the weather getting warmer here in California. It's 70 degrees now. > > Can I have some fizz, please! ;-) > > greatly envious, > > Margret (UK) > > Me also, too, as well. > > > N. England. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2008 Report Share Posted March 6, 2008 Less sugar, got it. I've been using way too much sugar. I will clean out my bottle like you suggested. Thank you, Sunny!! > > Lynn, > Strain your Kombucha to get most of the yeast out and rinse out the > yeast from the bottom of your bottle. Also, adding more sugar will > generally increase the yeast which is why you have so much fizz. > > I usually start out with one cup of sugar or less to one gallon and > that keeps the yeast from taking over. You can add more sugar later > if it is not sweet enough. > > Sunny > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2008 Report Share Posted March 6, 2008 Sunny and Lynn -- Could it be the amount of white tea? My white tea KT has the least amount of fizz, but I don't use as much per quart. I'll try upping it! Lynn, when I read your question, my first thought was that you would be swamped with recipe requests! Lois > > > > > > Can I have some fizz, please! ;-) > > > > > > greatly envious, > > > > > > Margret (UK) > > > > > > Me also, too, as well. > > > > > > > > > N. England. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 Hi Lynn, I'm new, too and haven't yet got a scoby to work with. I wanted to try to make one from GT's KT and I would LOVE your recipe--if you wouldn't mind sharing exactly how you made your first batch and got your scoby started, etc. Thanks so much in advance! (I've got one original GT bottle in my fridge unopened and will buy another one soon...) ~ > > Hi, > > I'm a newbie who started a continuous brew from 2 bottles of GT's > little over a month ago. My Scoby formed from the GT's KT. > > Recently, I noticed that I have too much fizz. So much so that my > Scoby wants to leave the brewing container (2.8 gal Brylane glass) > everyday. I have to push it down twice a day. > > I've read the Balancing Act article in great detail: > http://www.geocities.com/kombucha_balance/#Too%20Much%20Fizz. So I > pour in sugar water left in the freezer so it forms some ice crytals in > an attempt to increase sugar and lower temperature. I've even lowered > the temperature in the house to 65 degrees. > > I'm still seeing lots of fizz. Any advice would be greatly appreciated. > > Lynn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 In message <fqprnf+7lsqeGroups> you wrote: > LOL ... Sending some fizz your way, Margaret and Thanks so much, Lynn :-)) > I don't have a recipe and don't follow any recipes. I just use white > tea that my parents brought back from their trip to China. Ahhh, that must be the secret! I can white tea here only in tea bags - but they seem to be good quality ones. > 8 tsp loose white tea I suppose that would mean the same as 8 teabags? Personally I would have used half that amount .... > 1 cup white sugar I have weighed 1 cup measure of sugar and it is 220 grams. WOW, that is a stunning great lot.... for just 1 litre?? My basic recipe asks for 80-100grams of sugar per litre. It seems to me that you may have neant 'gallon' when you said 'litre'. That would work out more to the 'middle-of-the-road' recipes' ? > 1 liter water (Culligan reverse osmosis home water filter) I use boiled and filtered water for my KT as I am not into the complications of reverse osmosis water. I doubt that any of the commercial KT producers would use that? > Perhaps it's due to the weather getting warmer here in California. > It's 70 degrees now. LOL, that's just over 21 C, a good spring temperature. My kitchen temperature is that pretty consistantly. So I've got the temperature o.k.. I go for the white tea and do a brew just with that in a 1 3/4 litre container: 1/1/2 litre water - 6 teabags - 150g sugar ... and see what happens. If there is any better fizz with that, I will let you know. Thanks for giving me new ideas. Blessings, Margret:-) from still sunny UK -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +--- http://www.therpc.force9.co.uk/family/scobygrow/home.html---+ A commitment is doing what you said you would do long after the feeling you said it in has passed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 Hi , The key ingredient is patience. Nothing will happen for the first 2 weeks, then Scoby will form quickly on 3rd and 4th week. I think the bottled KT needs time to get into a brewing mood as it's been refrigerated for some time. I made sweet tea from mixture of black and green tea. Sorry, I just made tea like I would normally drink it and didn't really measure. Keep the ratio of bottled KT to fresh tea high, like 50%, so that the solution's acidity will prevent mold while it sits for a month. I also used a heating pad for the first few days as the weather was cold when I started my brew. As an experiment, I left out half a bottle of GT's without adding fresh tea to it and covered it with cotton cloth. Nothing has happened in the past month and a half. I'll toss this experiment soon. Hope that helps. Lynn > > Hi Lynn, > > I'm new, too and haven't yet got a scoby to work with. I wanted to > try to make one from GT's KT and I would LOVE your recipe--if you > wouldn't mind sharing exactly how you made your first batch and got > your scoby started, etc. > > Thanks so much in advance! (I've got one original GT bottle in my > fridge unopened and will buy another one soon...) > > ~ Quote Link to comment Share on other sites More sharing options...
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