YEASTY business ;-)

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Question from person anon:

> I have just bottled 6 two litre bottles of KT and it tastes lovely.

> I have bought a big brew bin and when my hubby emptied it i noticed

> alot of quite thick cloudy sediment. Is this normal?

That's completely normal. It is a natural yeast deposit fall-out.

Remember, the Kombucha culture is a symbiotic relationship of bacteria

and yeasts. The yeasts tend to be heavier and sink to the bottom of your jar.

The bacteria tend to preferably live on the top, where they build the scoby

fibrous mat.

> I'v bottled it anyway.

That's o.k. for now, but it would be better to exclude extra yeast from

your bottles, unless you love a yeasty aroma. It's healthy and full of good

vitamin Bs, though.

When I decant my bottles -especially when they have been sitting for a few

weeks, they often have quite a yeast sediment on the bottom. Being a 'pig'

I love guzzling those dregs ;-)

> Just wondered if it is safe to put it in my scoby hotel?

It would not be 'unsafe' but I should not include extra yeast sediment

in the scoby hotel, because you'll add to the sediment that's accumulating

in that jar already.

It is wise not to let that sediment get too high, as some of those yeast

cells will die off and can leave an off taste behind.

It is a good idea to wash your jar out gently with hot water (no detergent

necessary!) and get rid of that extra yeast deposit.

Some people use it to add in breadmaking - it adds a lovely flavour and

moist texture.

> One thing i have noticed is my scobys are quite thin-not like the ones

> talked about on here. How long can i keep using the same scoby?

Scoby thickness is not important. Have a look at my new webpage.

2 of the scobys there were quite thin - but the brews were very fine.

Remember, it's not just the scoby that does the fermenting job, but both

the liquid and the scoby, and even the liquid alone would do the same job.

http://www.therpc.force9.co.uk/family/scobygrow/home.html

You can use the same scoby until it goes brown and floppy.

You can substitute it any time with one of your new ones.

I actually use at least 2 scobys to brew with every time as this

increases the bacteria count (my theory) and usually produces a nicer

tasting KT.

> sorry for all the questions but i have alot of trouble remembering

> things lol.

Hehehe, believe me, my 'forgettory' is also alive and well.

These days I have to write most things down if I want to remember them ...

and that at 57! I always tell myself, it's just a passing phase!

Maybe, in time, Kombucha will straigthen even my brain cells out ;-)

yours yeastily-beastily,

Margret:-) UK

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