Where to Brew my KT

[Guest guest]

I live in a humid climate and am trying not to run the A/C for environmental

conservation reasons. Our temperatures have been fluctuating between cool

(55-60F) and warm (83+F). I have had mold and had to start over. Is there a

simple way to ensure that the growing environment is warm and dry enough?

[Guest guest]

In message <gp8hqb+e5qbeGroups> you wrote:

> I live in a humid climate and am trying not to run the A/C for

> environmental conservation reasons. Our temperatures have been

> fluctuating between cool (55-60F) and warm (83+F). I have had mold

> and had to start over. Is there a simple way to ensure that the growing

> environment is warm and dry enough?

Hi Carol,

I don't think that it is a question of not being warm and dry enough, but of

having sufficient acidity present in any new batch.

The recommended acidic starter is about one tenth of the whole volume

of the brew - that is what I roughly use and have not had a mold issue

for more than 20 years.

My climatic conditions sound very much like yours, as the temperatures

go down quite a lot in the night, but rise with the central heating on

during the day in winter. On top of that, the kitchen climate tends to

be quite humid most of the time, as I also have my washing drying there.

The best acidic starter comes from a scoby hotel, as the scobys demolish

any remaining sugar in the KT. The starter resulting from that is well

mouth-puckering ... just the thing to keep those naughty mold spores

away!

Wishing you every success with your future brews,

Margret UK :-)

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[Guest guest]

What Margret said... :-)

Gayle

On Mar 11, 2009, at 9:28 AM, carolmancuso@... wrote:

> I live in a humid climate and am trying not to run the A/C for

> environmental conservation reasons. Our temperatures have been

> fluctuating between cool (55-60F) and warm (83+F). I have had mold

> and had to start over. Is there a simple way to ensure that the

> growing environment is warm and dry enough?

>

>