Guest guest Posted May 24, 2009 Report Share Posted May 24, 2009 ... I would go ahead and remove them and access how much Kombucha you have to work with there. Keep them in the hotel jar, or give them away, or make SCOBY cream or.... If you have at least a cup or two of finished KT you're ready to make sweet tea to add and get brewing! Just figure out how much you need to fill the jar to within a couple inches of the top after adding the SCOBY back in. You can use any one of the SCOBYs, or a combination, or a bit of each. It's up to you. The more kombucha left in the jar before adding the sweet tea the quicker it will be done. Good luck! :-D Gayle On May 24, 2009, at 1:52 PM, Rapp wrote: > So, have I got the idea about continuous brew? -- we're constantly > disturbing the scoby and a new one is forming on top... so if the KT > comes > out of the spigot and the new tea goes in at the top and we don't > pour fast > enough to really sink the existing SCOBY, then the new one will form > right > above it and maybe attach to the one below and make it look > thicker...?? > > And also, I'm still trying to figure out what's up with the suntea > jar I > inherited with nice-tasting stuff in it, but with zillions of SCOBYs > helter-skelter and a nice new one forming on top -- do all those extra > SCOBYs add to the quality of the tea, or are they just overnighting > there? > Can I remove most of them to the other jar, which I assume is the > hotel -- > it also has a lot of SCOBYs and is more vinegar-y and is not forming > a new > SCOBY on top -- in order to make room for more tea in the suntea > jar? I'm > having trouble figuring out how much tea is actually in the jar, and > therefore, how much I can remove how often. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2009 Report Share Posted May 24, 2009 Hi, . Gayle is the expert, so definitely follow her advice. However, thought you might like to know that as I've been researching KT, I've found photos (somewhere!) of folks who like to have LOTS of mamas in their fermenting jar... Looked kinda weird/gross to me, but could be that was Claus' preferred style. Vicki in Orlando > > So, have I got the idea about continuous brew? -- we're constantly > disturbing the scoby and a new one is forming on top... so if the KT comes > out of the spigot and the new tea goes in at the top and we don't pour fast > enough to really sink the existing SCOBY, then the new one will form right > above it and maybe attach to the one below and make it look thicker...?? > > And also, I'm still trying to figure out what's up with the suntea jar I > inherited with nice-tasting stuff in it, but with zillions of SCOBYs > helter-skelter and a nice new one forming on top -- do all those extra > SCOBYs add to the quality of the tea, or are they just overnighting there? > Can I remove most of them to the other jar, which I assume is the hotel -- > it also has a lot of SCOBYs and is more vinegar-y and is not forming a new > SCOBY on top -- in order to make room for more tea in the suntea jar? I'm > having trouble figuring out how much tea is actually in the jar, and > therefore, how much I can remove how often. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2009 Report Share Posted May 24, 2009 Well, it certainly seemed to work for him to have all those SCOBYs in one jar... the trouble is determining how much brew is there, so that I have an idea of how much I can take out. I've also been thinking about getting a 2.5 gallon jar, the one the Happy Herbalist sells... I've seen it for $30, and even cheaper. It actually holds 2.8 gallons, so there'd be room for 2.5 gallons of tea AND a bunch of SCOBYs, and I could still know how much I've got. I think maybe she was telling me it'd be ok to take them out and put them into the other jar to determine where I'm starting form. Wish I'd known about all this before Claus died... I'd have learned from him and wouldn't be guessing. But I don't think I can go too far wrong. Thanks, On Sun, May 24, 2009 at 6:23 PM, alt_ideas <alt_ideas@...> wrote: > > > Hi, . Gayle is the expert, so definitely follow her advice. > However, thought you might like to know that as I've been researching > KT, I've found photos (somewhere!) of folks who like to have LOTS of > mamas in their fermenting jar... Looked kinda weird/gross to me, > but could be that was Claus' preferred style. > > Vicki in Orlando > > > > > > > So, have I got the idea about continuous brew? -- we're constantly > > disturbing the scoby and a new one is forming on top... so if the KT > comes > > out of the spigot and the new tea goes in at the top and we don't pour > fast > > enough to really sink the existing SCOBY, then the new one will form > right > > above it and maybe attach to the one below and make it look thicker...?? > > > > And also, I'm still trying to figure out what's up with the suntea jar I > > inherited with nice-tasting stuff in it, but with zillions of SCOBYs > > helter-skelter and a nice new one forming on top -- do all those extra > > SCOBYs add to the quality of the tea, or are they just overnighting > there? > > Can I remove most of them to the other jar, which I assume is the hotel > -- > > it also has a lot of SCOBYs and is more vinegar-y and is not forming a > new > > SCOBY on top -- in order to make room for more tea in the suntea jar? I'm > > having trouble figuring out how much tea is actually in the jar, and > > therefore, how much I can remove how often. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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