First brew a success!

[Guest guest]

My first batch of KT turned out wonderful! It was 8 days old and had formed a

nice scoby on top. I tasted a little and it was delicious and bubbly! So I

strained and decanted it into some Sobe bottles I had and I got a 'head' on it

when I poured. It was so cool! When I checked my KT this morning it had little

bits of scoby stuff floating on top. I think this formed because the brew was

not aaallll the way up to the top? It was hard to get it to the top on account

of the bubbles. So I had one bottle that was only part way full so I topped off

each of the other bottles so hopefully I will not get any more scoby stuff.

Must I strain that out before I drink or is it OK to consume? So now I have my

2nd brew going with the mom and the new baby and am hoping it all goes as well

as the first time. The first brew I used organic green tea. The second one I

used Wuyi Oolong tea cuz I love that stuff. In the meantime, the brew that I

tried to start with hibernating scobys is still not doing anything. I tasted it

and it is kind of vinegary, but not nearly as good as the stuff I just made. I

thought maybe it needed a little more food so I added some of my oolong tea to

it mixed with extra sugar. If nothing happens by the time my second brew is

done I think I will just give up and toss it cuz I want to use the bottle for

more KT.

When decanting your KT for the second brew, I noticed several people mentioned

adding other stuff to it to flavor it. What do you add, and more important, how

much? Can I add fresh fruit?

Thanks,

Sue

Sue

[Guest guest]

Sue! It is so nice to read your story! Congretulations! Especially since you

been so patient, (with older culture) You deserve this! If you pop a little

fresh fruit of your choice in it, be OK,like blueberry,strawberry..or something

dry even..i just like it original the best! sec. ferment increases the fizz even

just a day or two, but a little fruit or ginger will add to fizz,fermenting the

remaining sugar. Welcome to brewsterhood ! It was a joy reading your letter,

tte

>

> My first batch of KT turned out wonderful! It was 8 days old and had formed a

nice scoby on top. I tasted a little and it was delicious and bubbly! So I

strained and decanted it into some Sobe bottles I had and I got a 'head' on it

when I poured. It was so cool! When I checked my KT this morning it had little

bits of scoby stuff floating on top. I think this formed because the brew was

not aaallll the way up to the top? It was hard to get it to the top on account

of the bubbles. So I had one bottle that was only part way full so I topped off

each of the other bottles so hopefully I will not get any more scoby stuff.

Must I strain that out before I drink or is it OK to consume? So now I have my

2nd brew going with the mom and the new baby and am hoping it all goes as well

as the first time. The first brew I used organic green tea. The second one I

used Wuyi Oolong tea cuz I love that stuff. In the meantime, the brew that I

tried to start with hibernating scobys is still not doing anything. I tasted it

and it is kind of vinegary, but not nearly as good as the stuff I just made. I

thought maybe it needed a little more food so I added some of my oolong tea to

it mixed with extra sugar. If nothing happens by the time my second brew is

done I think I will just give up and toss it cuz I want to use the bottle for

more KT.

>

> When decanting your KT for the second brew, I noticed several people mentioned

adding other stuff to it to flavor it. What do you add, and more important, how

much? Can I add fresh fruit?

>

> Thanks,

> Sue

>

> Sue

>

[Guest guest]

We love to use fresh fruit and/or ginger in our second ferment. I'm

sipping right now on some that had fresh strawberries, one of my

favorites. Another one of our favorites is to use a fresh cherries.

We've found that one cherry in a 16oz bottle produces amazing fizz and

great flavor! The fruits that we've tried and haven't liked are pears &

pineapple. We haven't done much with citrus, although did some with

lemon juice and it tasted like the best sparkling lemonade ever! Be

creative! We always add juice to ours and then add some fresh fruit as

well. Fresh ginger slices with Berry Juicy Juice is also a great

combo! We use 1/4-1/3 cup of juice, depending on how tart the brew is

per a 16oz bottle.

http://www.texasfamilyoffour.com/2009/10/kombuca-living-elixir.html

My first batch of KT turned out wonderful! It was 8 days old and had

formed a nice scoby on top. I tasted a little and it was delicious and

bubbly! So I strained and decanted it into some Sobe bottles I had and I

got a 'head' on it when I poured. It was so cool! When I checked my KT

this morning it had little bits of scoby stuff floating on top. I think

this formed because the brew was not aaallll the way up to the top? It

was hard to get it to the top on account of the bubbles. So I had one

bottle that was only part way full so I topped off each of the other

bottles so hopefully I will not get any more scoby stuff. Must I strain

that out before I drink or is it OK to consume? So now I have my 2nd

brew going with the mom and the new baby and am hoping it all goes as

well as the first time. The first brew I used organic green tea. The

second one I used Wuyi Oolong tea cuz I love that stuff. In the

meantime, the brew that I tried to start with hibernating scobys is

still not doing anything. I tasted it and it is kind of vinegary, but

not nearly as good as the stuff I just made. I thought maybe it needed a

little more food so I added some of my oolong tea to it mixed with extra

sugar. If nothing happens by the time my second brew is done I think I

will just give up and toss it cuz I want to use the bottle for more KT.

When decanting your KT for the second brew, I noticed several people

mentioned adding other stuff to it to flavor it. What do you add, and

more important, how much? Can I add fresh fruit?

Thanks,

Sue

Sue