Summer Problem With Kombucha

[Guest guest]

I seem to have the same problem the folks up north have in the winter with my

kombucha - but in the summer. I live in Florida and when and if I use my air

conditioning the temperature is 80 degrees. While I'm at work the temperature

goes from 80-87. All winter my kombucha has been great. A nice 1/2 to 1 inch

thick mother shows up in about 7-10 days. However, this summer, it is taking

weeks to get it that think. At the end of a week the new skin is maybe an 1/8

inch thick. Is anyone else having this problem? Is it just too hot for kombucha?

[Guest guest]

Hi Patty! Do you pour off your KT when it still tastes yummy, or you wait for

your scoby to get fat? (for many weeks?) In my experience by than sometimes the

KT is too sour.No?

Lov

Jahjet

>

> I seem to have the same problem the folks up north have in the winter with my

kombucha - but in the summer. I live in Florida and when and if I use my air

conditioning the temperature is 80 degrees. While I'm at work the temperature

goes from 80-87. All winter my kombucha has been great. A nice 1/2 to 1 inch

thick mother shows up in about 7-10 days. However, this summer, it is taking

weeks to get it that think. At the end of a week the new skin is maybe an 1/8

inch thick. Is anyone else having this problem? Is it just too hot for kombucha?

>

[Guest guest]

Hi Patty! Do you pour off your KT when it still tastes yummy, or you wait for

your scoby to get fat? (for many weeks?) In my experience by than sometimes the

KT is too sour.No?

Lov

Jahjet

>

> I seem to have the same problem the folks up north have in the winter with my

kombucha - but in the summer. I live in Florida and when and if I use my air

conditioning the temperature is 80 degrees. While I'm at work the temperature

goes from 80-87. All winter my kombucha has been great. A nice 1/2 to 1 inch

thick mother shows up in about 7-10 days. However, this summer, it is taking

weeks to get it that think. At the end of a week the new skin is maybe an 1/8

inch thick. Is anyone else having this problem? Is it just too hot for kombucha?

>

[Guest guest]

In message <i6j0su+65tleGroups> you wrote:

> I seem to have the same problem the folks up north have in the winter with my

kombucha - but in the summer. I live in Florida and when and if I use my air

conditioning the temperature is 80 degrees. While I'm at work the temperature

goes from 80-87. All winter my kombucha has been great. A nice 1/2 to 1 inch

thick mother shows up in about 7-10 days. However, this summer, it is taking

weeks to get it that think. At the end of a week the new skin is maybe an 1/8

inch thick. Is anyone else having this problem? Is it just too hot for kombucha?

>

- - - - - - - - - - - - - - - - - - - - - - - - - - -

Dear Patty, thickness/thinness of scoby is not a problem. It is normal that

it fluctuates. The bacteria and yeasts of the Kombucha culture are dispersed

throughout the liquid and do their wonderful fermenting regardless of whether

the scoby on top is thick or thin.

The scoby is built by the bacteria in the brew. Now, when the yeasts get a

boost in the warmer weather, the bubble activity accelerates and therefore

the surface gets naturally more disturbed and through it the building

activity of the bacteria. This means that your scoby is thinner and often

a mess of holes and bumps and lumps. Nothing of this will affect the actual

KT you drink.

Scoby fetish is, unfortunately, an easy thing to fall into, but can easily

be overcome by understanding what really happens in the brewing process,

and by remembering that it is the liquid KT, not the scoby we drink! ;-)

Sooo, there is really nothing to worry about.

All best,

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

creation.com

I couldn't wait for success, so I went ahead without

it. (J Winters)

[Guest guest]

What does it mean when the baby SCOBY never shows up? I let it set for 10 days

and only a tiny little 50 cent size baby grew.... is it too cold? Too warm? or

what? The Kombucha still tasted good but I am not sure if it is ok. I have never

had that happen before. Any ideas?

Laurie

Re: Summer Problem With Kombucha

In message <i6j0su+65tleGroups> you wrote:

> I seem to have the same problem the folks up north have in the winter with

my kombucha - but in the summer. I live in Florida and when and if I use my air

conditioning the temperature is 80 degrees. While I'm at work the temperature

goes from 80-87. All winter my kombucha has been great. A nice 1/2 to 1 inch

thick mother shows up in about 7-10 days. However, this summer, it is taking

weeks to get it that think. At the end of a week the new skin is maybe an 1/8

inch thick. Is anyone else having this problem? Is it just too hot for kombucha?

>

- - - - - - - - - - - - - - - - - - - - - - - - - - -

Dear Patty, thickness/thinness of scoby is not a problem. It is normal that

it fluctuates. The bacteria and yeasts of the Kombucha culture are dispersed

throughout the liquid and do their wonderful fermenting regardless of whether

the scoby on top is thick or thin.

The scoby is built by the bacteria in the brew. Now, when the yeasts get a

boost in the warmer weather, the bubble activity accelerates and therefore

the surface gets naturally more disturbed and through it the building

activity of the bacteria. This means that your scoby is thinner and often

a mess of holes and bumps and lumps. Nothing of this will affect the actual

KT you drink.

Scoby fetish is, unfortunately, an easy thing to fall into, but can easily

be overcome by understanding what really happens in the brewing process,

and by remembering that it is the liquid KT, not the scoby we drink! ;-)

Sooo, there is really nothing to worry about.

All best,

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

creation.com

I couldn't wait for success, so I went ahead without it. (J Winters)

[Guest guest]

Sacramento gets really hot too. Every one I've met here tries to keep it in a

cool spot in the house. I rent a room so I keep it on an inside wall a couple ft

from the ac vent. Though haven't been brewing the past few weeks because I'm

concerned weather my being so sick with a stomach, I'm concerned that since I

live in one room I could have contaminated my scobies. Maybe I'm overconcerned,

but I was really sick.

Sent from my iPhone

On Sep 13, 2010, at 4:39 AM, Margret Pegg <Minstrel@...> wrote:

> In message <i6j0su+65tleGroups> you wrote:

>

> > I seem to have the same problem the folks up north have in the winter with

my kombucha - but in the summer. I live in Florida and when and if I use my air

conditioning the temperature is 80 degrees. While I'm at work the temperature

goes from 80-87. All winter my kombucha has been great. A nice 1/2 to 1 inch

thick mother shows up in about 7-10 days. However, this summer, it is taking

weeks to get it that think. At the end of a week the new skin is maybe an 1/8

inch thick. Is anyone else having this problem? Is it just too hot for kombucha?

> >

> - - - - - - - - - - - - - - - - - - - - - - - - - - -

> Dear Patty, thickness/thinness of scoby is not a problem. It is normal that

> it fluctuates. The bacteria and yeasts of the Kombucha culture are dispersed

> throughout the liquid and do their wonderful fermenting regardless of whether

> the scoby on top is thick or thin.

>

> The scoby is built by the bacteria in the brew. Now, when the yeasts get a

> boost in the warmer weather, the bubble activity accelerates and therefore

> the surface gets naturally more disturbed and through it the building

> activity of the bacteria. This means that your scoby is thinner and often

> a mess of holes and bumps and lumps. Nothing of this will affect the actual

> KT you drink.

>

> Scoby fetish is, unfortunately, an easy thing to fall into, but can easily

> be overcome by understanding what really happens in the brewing process,

> and by remembering that it is the liquid KT, not the scoby we drink! ;-)

>

> Sooo, there is really nothing to worry about.

> All best,

>

> Margret:-)

>

> --

> +------------------ Minstrel@... --------------------+

> http://www.therpc.f9.co.uk/family/scobygrow/home.html

> http://bavarianminstrel.wordpress.com

> creation.com

> I couldn't wait for success, so I went ahead without it. (J Winters)

>

[Guest guest]

In message <42304E3428DD4B8480417944ED8CDF54@LauriePC> you wrote:

> What does it mean when the baby SCOBY never shows up? I let it set for 10 days

and only a tiny little 50 cent size baby grew.... is it too cold? Too warm? or

what? The Kombucha still tasted good but I am not sure if it is ok. I have never

had that happen before. Any ideas?

>

Dear Laurie,

That does seem strange. A new culture will ALWAYS manifest across the very

top of the liquid like a fine covering which thickens.

Have you wobbled/disturbed your fermenting jar at all during those

10 days?

If yes: my guess is that what you have left from the new baby is just the

detached little bit manifesting in the small blob. The fact that the brew

tastes good is an indicator that brewing is on cue and there is nothing

to worry about. You still have your original culture in the brew as well?

My advice is, Make up another brew and leave it absolutely alone during

brewing, no peeking and prying ... just gently looking. Observe only, and

you should see the fine scoby veil cover the liquid which will daily

thicken into scoby mat.

very hopeful,

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

creation.com

True peace only comes from Jesus, the Prince of Peace.

[Guest guest]

In message <42304E3428DD4B8480417944ED8CDF54@LauriePC> you wrote:

> What does it mean when the baby SCOBY never shows up? I let it set for 10 days

and only a tiny little 50 cent size baby grew.... is it too cold? Too warm? or

what? The Kombucha still tasted good but I am not sure if it is ok. I have never

had that happen before. Any ideas?

>

Dear Laurie,

That does seem strange. A new culture will ALWAYS manifest across the very

top of the liquid like a fine covering which thickens.

Have you wobbled/disturbed your fermenting jar at all during those

10 days?

If yes: my guess is that what you have left from the new baby is just the

detached little bit manifesting in the small blob. The fact that the brew

tastes good is an indicator that brewing is on cue and there is nothing

to worry about. You still have your original culture in the brew as well?

My advice is, Make up another brew and leave it absolutely alone during

brewing, no peeking and prying ... just gently looking. Observe only, and

you should see the fine scoby veil cover the liquid which will daily

thicken into scoby mat.

very hopeful,

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

creation.com

True peace only comes from Jesus, the Prince of Peace.

[Guest guest]

I am also having SCOBY problems. We moved to a different house and my SCOBY

died and got moldy, something it hadn't done in 3 years. I thought I left it in

the refrigerator too long. I got a new, healthy looking SCOBY and it made a

nice batch of KT. I made a 2nd batch using the baby scoby and it's been since

8/27 and it's thin and looking like it's got little spots on it. The spots are

not fuzzy or black, just spots and I've never had a scoby do that before.

Does the air have anything to do with KT? I've got some air purifiers running

(not in the kitchen) but in the living room. Could that have any effect on a

scoby?

Thanks,

Judy

[Guest guest]

I have heard of air purifiers affecting Kombucha brewing.

Judy <ljcojudy@...> wrote:

>

>I am also having SCOBY problems. We moved to a different house and my SCOBY

died and got moldy, something it hadn't done in 3 years. I thought I left it in

the refrigerator too long. I got a new, healthy looking SCOBY and it made a

nice batch of KT. I made a 2nd batch using the baby scoby and it's been since

8/27 and it's thin and looking like it's got little spots on it. The spots are

not fuzzy or black, just spots and I've never had a scoby do that before.

>

>Does the air have anything to do with KT? I've got some air purifiers running

(not in the kitchen) but in the living room. Could that have any effect on a

scoby?

>

>Thanks,

>Judy

[Guest guest]

You might be removing all the natural ambient yeasts from your air with the air

purifier.

I moved about 170 miles north nine months ago, and although my KT and scobies

look the same, I never get the same level of carbonation as I did in my old

house. I just figured my resident population of yeasts has changed because my

brewing methods had not.

~Beverly

Sent from my Verizon Wireless BlackBerry

[Guest guest]

I got use to have a fat scoby in a week during the winter. I was still doing

that in the summer. All winter people had trouble growing their scoby because it

was cold. I was wondering if anyone was having trouble with it hot. I have them

in the pantry which is the last room that cools off and is probably the hotest

room in the house since it's on the south side of the house.

> >

> > I seem to have the same problem the folks up north have in the winter with

my kombucha - but in the summer. I live in Florida and when and if I use my air

conditioning the temperature is 80 degrees. While I'm at work the temperature

goes from 80-87. All winter my kombucha has been great. A nice 1/2 to 1 inch

thick mother shows up in about 7-10 days. However, this summer, it is taking

weeks to get it that think. At the end of a week the new skin is maybe an 1/8

inch thick. Is anyone else having this problem? Is it just too hot for kombucha?

> >

>

[Guest guest]

Cool! Thanks

>

> > I seem to have the same problem the folks up north have in the winter with

my kombucha - but in the summer. I live in Florida and when and if I use my air

conditioning the temperature is 80 degrees. While I'm at work the temperature

goes from 80-87. All winter my kombucha has been great. A nice 1/2 to 1 inch

thick mother shows up in about 7-10 days. However, this summer, it is taking

weeks to get it that think. At the end of a week the new skin is maybe an 1/8

inch thick. Is anyone else having this problem? Is it just too hot for kombucha?

> >

> - - - - - - - - - - - - - - - - - - - - - - - - - - -

> Dear Patty, thickness/thinness of scoby is not a problem. It is normal that

> it fluctuates. The bacteria and yeasts of the Kombucha culture are dispersed

> throughout the liquid and do their wonderful fermenting regardless of whether

> the scoby on top is thick or thin.

>

> The scoby is built by the bacteria in the brew. Now, when the yeasts get a

> boost in the warmer weather, the bubble activity accelerates and therefore

> the surface gets naturally more disturbed and through it the building

> activity of the bacteria. This means that your scoby is thinner and often

> a mess of holes and bumps and lumps. Nothing of this will affect the actual

> KT you drink.

>

> Scoby fetish is, unfortunately, an easy thing to fall into, but can easily

> be overcome by understanding what really happens in the brewing process,

> and by remembering that it is the liquid KT, not the scoby we drink! ;-)

>

> Sooo, there is really nothing to worry about.

> All best,

>

> Margret:-)

>

>

> --

> +------------------ Minstrel@... --------------------+

> http://www.therpc.f9.co.uk/family/scobygrow/home.html

> http://bavarianminstrel.wordpress.com

> creation.com

> I couldn't wait for success, so I went ahead

without it. (J Winters)

>