Guest guest Posted July 25, 2009 Report Share Posted July 25, 2009 Hi Everyone, I'd been brewing for many months and getting pleasant results: sometimes running a bit to tartness, but always nice, fizzy, delicious kombucha, leaving several layers of SCOBY on top to seal in the gasses for more fizz. Over a month ago, I switched to a large container with a spigot on the bottom, and have since been tapping off bottles directly from there, without straining, or transferring SCOBY during the process. The kombucha has been good, but recently, I noticed that the tartness is coming earlier and earlier, and that this last batch is way too close to vinegar! The batch before last was getting close to that, and I added a bit more sugar to the refresher of tea, water and sugar, making sure to mix it well with the existing contents. Am I doing something wrong here? Did I miss some vital step? Should I put some of those layers in a SCOBY hotel and risk less fizz, or is it simply that temperatures have been higher so the ferment is happening too fast? Can I salvage the almost-vinegar simply adding a tea-sugar-water mix to it and the and bottle it within a day? thanks for any advice Be well, Léna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2009 Report Share Posted July 26, 2009 You may have to add more refresher tea more often. I would remove all but one of the multi scobys. You'll still get the fizz. If mine gets tooo strong I add some of the refresher tea to the bottle that I'm putting in the fridge and let it sit for a couple of days. Keep experimenting. Kathy > > > I'd been brewing for many months and getting pleasant results: > Should I put some of those layers in a SCOBY hotel and risk less fizz, or > is it simply that temperatures have been higher so the ferment is happening > too fast? > > Can I salvage the almost-vinegar simply adding a tea-sugar-water mix to it > and the and bottle it within a day? > > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Hi Kathy, Thanks for your answer. I've been sick, so have got behind in mail and posts. I like the idea of adding refresher to the stuff in the firdge, as well. Be well, Léna > > You may have to add more refresher tea more often. I would remove all but > one of the multi scobys. You'll still get the fizz. If mine gets tooo > strong I add some of the refresher tea to the bottle that I'm putting in the > fridge and let it sit for a couple of days. Keep experimenting. > > Kathy > > > > > > I'd been brewing for many months and getting pleasant results: > > Should I put some of those layers in a SCOBY hotel and risk less fizz, or > > is it simply that temperatures have been higher so the ferment is happening > > too fast? > > > > Can I salvage the almost-vinegar simply adding a tea-sugar-water mix to it > > and the and bottle it within a day? > > > > . > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 Wow. even though this was meant for . reading this has helped me to realize that my starter #3 is prolly stressed out. I moved it then I bumped something against the jar, last night I dropped something against it! What do you think Jahjet!? Let me know. Even though my starter #4 started a week later and has been sitting next to starter #3 its got nice baby SCOBY already and really should be moved to a brewing jar. Thanks!! J From: kombucha tea [mailto:kombucha tea ] On Behalf Of Jahjet Sent: Wednesday, March 10, 2010 7:41 AM kombucha tea Subject: Re: continuous brewing hi,! From what others are saying,and some of my experience, every time you disturb, move Scoby around,starts a new scoby to form, so..i can just see you maybe having a lot of new ones growing into one an other, and maybe it is not noticeble, but eventually it may have an effect on stressing them out. Keep writing it down, dating these observations, so you can refer to this, at a later time. It helps.I use thick jars( anchor hockings,large opening 9.99 on sale now). I let them stack up some,but have more than one batches, so i harvest, bottle and always have a continuous supply. as i stagered my batches.I have one very large glas i CB in with no spigot and I am using a plastic hose, gently bypassing scoby,and it is not too much interference it seems, so long i am not moving bottle around. At this time i splash top with KT.(i took the hose off of my waterbackpack, to do this, but you can buy separete) hope this helps.. smile.. jahjet > > Hi All, > I have been brewing kt for about nine months now. I started with a couple of gallon jars and progressed to a 2.5L glass container from Bed, Bath & Beyond for use as continuous brew. The handle on my spigot finally gave way and broke after about three months. I am now back to using a gallon jar. > I am doing a continuous brew and wondered if dipping down into the kt with a clean plastic ladle daily several times is going to cause a problem? I love my kt straight from the brewing container without refrigeration. Sometimes I have no choice but to submerge the scoby to get to the tea. I add sweet tea every third day. I have been doing this about six weeks now. I haven't noticed anything unusual. My tea is as good as ever. Do I need to worry? > Thanks, > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 Wow. even though this was meant for . reading this has helped me to realize that my starter #3 is prolly stressed out. I moved it then I bumped something against the jar, last night I dropped something against it! What do you think Jahjet!? Let me know. Even though my starter #4 started a week later and has been sitting next to starter #3 its got nice baby SCOBY already and really should be moved to a brewing jar. Thanks!! J From: kombucha tea [mailto:kombucha tea ] On Behalf Of Jahjet Sent: Wednesday, March 10, 2010 7:41 AM kombucha tea Subject: Re: continuous brewing hi,! From what others are saying,and some of my experience, every time you disturb, move Scoby around,starts a new scoby to form, so..i can just see you maybe having a lot of new ones growing into one an other, and maybe it is not noticeble, but eventually it may have an effect on stressing them out. Keep writing it down, dating these observations, so you can refer to this, at a later time. It helps.I use thick jars( anchor hockings,large opening 9.99 on sale now). I let them stack up some,but have more than one batches, so i harvest, bottle and always have a continuous supply. as i stagered my batches.I have one very large glas i CB in with no spigot and I am using a plastic hose, gently bypassing scoby,and it is not too much interference it seems, so long i am not moving bottle around. At this time i splash top with KT.(i took the hose off of my waterbackpack, to do this, but you can buy separete) hope this helps.. smile.. jahjet > > Hi All, > I have been brewing kt for about nine months now. I started with a couple of gallon jars and progressed to a 2.5L glass container from Bed, Bath & Beyond for use as continuous brew. The handle on my spigot finally gave way and broke after about three months. I am now back to using a gallon jar. > I am doing a continuous brew and wondered if dipping down into the kt with a clean plastic ladle daily several times is going to cause a problem? I love my kt straight from the brewing container without refrigeration. Sometimes I have no choice but to submerge the scoby to get to the tea. I add sweet tea every third day. I have been doing this about six weeks now. I haven't noticed anything unusual. My tea is as good as ever. Do I need to worry? > Thanks, > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 Hi Jahjet, I looked closely and I can see the top baby scoby is not flat but has wrinkles and waves. The ones below are stacked and look great...I am not going to wait but will start to use the plastic tubing to siphon off the tea. Hopefully, I haven't done to much damage. Would you remove the top wrinkled baby or just leave it be? It stresses me to think I have stressed my scoby Mother! Thanks, [snippted very long tail] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 ...Hmm, that is a good question.., but it is hard to say, maybe it would be OK..just leave alone pour some nice KT on it, so it is happy, my neighbor sometimes takes one skynny one off if it is taking too long and there is mo problem with that when culture is older, you can do anything..but most people grow with the new ones, and let the old ones go..( in single brewing) i would just wait and see a little while, that is if you can let go, and be gentle with inserting tube. It is trickier with CB and i am finding myself wondering too.. and when in doubt i give it a little heat mat..surround with a low heat,and maybe that will speed things up. I know it is hard, since you want to drink it.. Maybe someone else have more specific instructions for this..any sages out there ?? looks like another fork in the path..peace Jahjet > > Hi Jahjet, > I looked closely and I can see the top baby scoby is not flat but has wrinkles and waves. The ones below are stacked and look great...I am not going to wait but will start to use the plastic tubing to siphon off the tea. Hopefully, I haven't done to much damage. Would you remove the top wrinkled baby or just leave it be? It stresses me to think I have stressed my scoby Mother! > Thanks, > > > > > [snippted very long tail] > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2010 Report Share Posted March 11, 2010 Hi Jahjet, I honestly don't think it matters. The SCOBY is just a piece of cellulose with some microbes in it. We all know kombucha can be made without adding a SCOBY, so the microbes are obviously plentiful in the kombucha liquid (heck, that's probably 80% of kombucha's health benefit, the microbes). Consider everyone who has a SCOBY hotel; here's all these SCOBYs immersed in kombucha, yet they remain viable. So no, I don't think dunking the SCOBY with a ladle or pouring fresh tea over it hurts. However, if you're trying to get a perfect looking SCOBY (perhaps to use in crafts) then you probably wouldn't want to disturb the brew. Then again, if you wanted a beautiful SCOBY you'd most likely want to grow it with a second ferment; primary ferments make all those bubbles. - . > > > > > > Hi All, > > > I have been brewing kt for about nine months now. I started with a couple of gallon jars and progressed to a 2.5L glass container from Bed, Bath & Beyond for use as continuous brew. The handle on my spigot finally gave way and broke after about three months. I am now back to using a gallon jar. > > > I am doing a continuous brew and wondered if dipping down into the kt with a clean plastic ladle daily several times is going to cause a problem? I love my kt straight from the brewing container without refrigeration. Sometimes I have no choice but to submerge the scoby to get to the tea. I add sweet tea every third day. I have been doing this about six weeks now. I haven't noticed anything unusual. My tea is as good as ever. Do I need to worry? > > > Thanks, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2010 Report Share Posted October 6, 2010 Continuous Fermentation " Barkoczi " Article about Continuous Fermentation KMI Newsletters http://users.bestweb.net/~om/kmi/news13.html Hello Wellcome to our gruop! I hope this works, Have fun brewing! Please let us know, when you need more help,no question is too small.. Lov Jahjet > > Hello everyone, > > I am glad to be here with you guys. > > I would like to ask for some link or very detailed information regarding the continuous brewing. I need every detail, every tips and trics regarding this type of brewing. > > Thank you everyone. > > Looking forward. > > Happy brewing to everyone > Quote Link to comment Share on other sites More sharing options...
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