Re: how to know scoby is too old to use?

[Guest guest]

When it is real brown and it may get brittle.

T Walters <twalters955@...> wrote:

>I've read here that as new scoby colonies grow, I should discard any old and

worn colonies. How do I know when a scoby is old and worn? I got my first

scoby less than a month ago, and it's now fermenting its third batch of kt, and

has also produced two more colonies. Thanks.

>

>Peggy

>

>

[Guest guest]

I agree with the " brown and brittle " criteria, but I also get rid of older scoby

due to thickness of the whole mass so that I don't get a jarful of scoby.

[Guest guest]

I agree with the " brown and brittle " criteria, but I also get rid of older scoby

due to thickness of the whole mass so that I don't get a jarful of scoby.

[Guest guest]

Peggy, I dont think you have to concern yet, and you will probably know, scobies

can just disintegrate into your kombucha slowly too. . Most peeps put them into

Hotels before that, to preserve them for back up scobies and that way you have

good acidick KT all the time too!

Lov

Jahjet

>

> I've read here that as new scoby colonies grow, I should discard any old and

worn colonies. How do I know when a scoby is old and worn? I got my first

scoby less than a month ago, and it's now fermenting its third batch of kt, and

has also produced two more colonies. Thanks.

>

> Peggy

>

>

[Guest guest]

Peggy, I dont think you have to concern yet, and you will probably know, scobies

can just disintegrate into your kombucha slowly too. . Most peeps put them into

Hotels before that, to preserve them for back up scobies and that way you have

good acidick KT all the time too!

Lov

Jahjet

>

> I've read here that as new scoby colonies grow, I should discard any old and

worn colonies. How do I know when a scoby is old and worn? I got my first

scoby less than a month ago, and it's now fermenting its third batch of kt, and

has also produced two more colonies. Thanks.

>

> Peggy

>

>

[Guest guest]

Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

Peggy

Re: how to know scoby is too old to use?

Peggy, I dont think you have to concern yet, and you will probably know, scobies

can just disintegrate into your kombucha slowly too. . Most peeps put them into

Hotels before that, to preserve them for back up scobies and that way you have

good acidick KT all the time too!

Lov

Jahjet

[Guest guest]

In message <022001cb583b$c054aa80$c700a8c0@TPSERVER> you wrote:

> Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

>

Hi Peggy,

You can start a Scoby-hotel as soon as you have even only

one redundant scoby. You can stack any new ones on top and

keep them topped up with fresh KT.

I use the older, more acidic KT from the 'hotel' for adding

to new brews, as the acidicty is excellent for preventing mold.

kombuchaly,

Margret UK :-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

'I have come into the world as light, so that no one who believes

in me should stay in darkness'(Jesus)

[Guest guest]

In message <022001cb583b$c054aa80$c700a8c0@TPSERVER> you wrote:

> Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

>

Hi Peggy,

You can start a Scoby-hotel as soon as you have even only

one redundant scoby. You can stack any new ones on top and

keep them topped up with fresh KT.

I use the older, more acidic KT from the 'hotel' for adding

to new brews, as the acidicty is excellent for preventing mold.

kombuchaly,

Margret UK :-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

'I have come into the world as light, so that no one who believes

in me should stay in darkness'(Jesus)

[Guest guest]

Thanks, Margret. You say keep topping up with fresh KT. Does this mean that I

don't have to empty and clean the jar every week, as I do when I'm fermenting a

fresh batch of KT? I just keep adding new scobies and topping up with fresh KT,

and it goes on and on? I can hardly wait to have a hotel, because then I'll

feel protected against anything happening to my scobies.

Peggy

Re: Re: how to know scoby is too old to use?

In message <022001cb583b$c054aa80$c700a8c0@TPSERVER> you wrote:

> Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

>

Hi Peggy,

You can start a Scoby-hotel as soon as you have even only

one redundant scoby. You can stack any new ones on top and

keep them topped up with fresh KT.

I use the older, more acidic KT from the 'hotel' for adding

to new brews, as the acidicty is excellent for preventing mold.

kombuchaly,

Margret UK :-)

[Guest guest]

Thanks, Margret. You say keep topping up with fresh KT. Does this mean that I

don't have to empty and clean the jar every week, as I do when I'm fermenting a

fresh batch of KT? I just keep adding new scobies and topping up with fresh KT,

and it goes on and on? I can hardly wait to have a hotel, because then I'll

feel protected against anything happening to my scobies.

Peggy

Re: Re: how to know scoby is too old to use?

In message <022001cb583b$c054aa80$c700a8c0@TPSERVER> you wrote:

> Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

>

Hi Peggy,

You can start a Scoby-hotel as soon as you have even only

one redundant scoby. You can stack any new ones on top and

keep them topped up with fresh KT.

I use the older, more acidic KT from the 'hotel' for adding

to new brews, as the acidicty is excellent for preventing mold.

kombuchaly,

Margret UK :-)

[Guest guest]

Peggy! that is correct, keep putting ( new old scobies) in hotel, keeps them

alive and yes you need not wash jar out weekly, can use the good acidic KT from

there to top off new batches to prevent mold on top by splashing a little on

top, for good behaviour..like Margeret would say:))

Lov

>

> > Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

> >

> Hi Peggy,

>

> You can start a Scoby-hotel as soon as you have even only

> one redundant scoby. You can stack any new ones on top and

> keep them topped up with fresh KT.

> I use the older, more acidic KT from the 'hotel' for adding

> to new brews, as the acidicty is excellent for preventing mold.

>

> kombuchaly,

>

> Margret UK :-)

>

>

>

>

[Guest guest]

Peggy! that is correct, keep putting ( new old scobies) in hotel, keeps them

alive and yes you need not wash jar out weekly, can use the good acidic KT from

there to top off new batches to prevent mold on top by splashing a little on

top, for good behaviour..like Margeret would say:))

Lov

>

> > Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

> >

> Hi Peggy,

>

> You can start a Scoby-hotel as soon as you have even only

> one redundant scoby. You can stack any new ones on top and

> keep them topped up with fresh KT.

> I use the older, more acidic KT from the 'hotel' for adding

> to new brews, as the acidicty is excellent for preventing mold.

>

> kombuchaly,

>

> Margret UK :-)

>

>

>

>

[Guest guest]

A couple more questions--it's the new scoby that goes into the hotel, or the old

scoby? It occurred to me that the hotel might not provide the same level of

nourishment for growing scobies, as it's vinegar and contains no sugar, right?

So what feeds the scobies in the hotel, and keeps them alive?

Thanks for so much info. I'm really enjoying this new process, and hope to get

past the majority of my perplexity soon. And I realize that this is the place

to do that.

Peggy

Re: how to know scoby is too old to use?

Peggy! that is correct, keep putting ( new old scobies) in hotel, keeps them

alive and yes you need not wash jar out weekly, can use the good acidic KT from

there to top off new batches to prevent mold on top by splashing a little on

top, for good behaviour..like Margeret would say:))

Lov

[Guest guest]

A couple more questions--it's the new scoby that goes into the hotel, or the old

scoby? It occurred to me that the hotel might not provide the same level of

nourishment for growing scobies, as it's vinegar and contains no sugar, right?

So what feeds the scobies in the hotel, and keeps them alive?

Thanks for so much info. I'm really enjoying this new process, and hope to get

past the majority of my perplexity soon. And I realize that this is the place

to do that.

Peggy

Re: how to know scoby is too old to use?

Peggy! that is correct, keep putting ( new old scobies) in hotel, keeps them

alive and yes you need not wash jar out weekly, can use the good acidic KT from

there to top off new batches to prevent mold on top by splashing a little on

top, for good behaviour..like Margeret would say:))

Lov

[Guest guest]

In message <024601cb5841$f6a83b50$c700a8c0@TPSERVER> you wrote:

> Thanks, Margret. You say keep topping up with fresh KT.

> Does this mean that I don't have to empty and clean the jar every week,

> as I do when I'm fermenting a fresh batch of KT?

Yes, that's what it means. I keep it going for many weeks without emtying

and cleaning the 'hotel'.

> I just keep adding new scobies and topping up with fresh KT, and it goes

> on and on?

Yes, Peggy, it's that simple. :-)

> I can hardly wait to have a hotel, because then I'll feel protected

> against anything happening to my scobies.

The acidity in the 'hotel' jar is acting as a preservative for the culture

in the jar (meaning all the yeasts and bacteria in the jar which constitute

the Kombucha culture both in the solid and in the liquid).

It is good to keep topping the jar up with fresh KT, as it keeps the

culture fed on fructose/glucose, which is derived from the original sucrose

added in the beginning. Unlike sucrose, the sub-sugars do not over-stimulate

the yeasts and keep the microflora of Yeasts and bacteria in a better

balance for use in new batches.

Greetings,

Margret UK :-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

God sent His only Son into the world so that we might have life through Him

(1 4)

[Guest guest]

In message <024601cb5841$f6a83b50$c700a8c0@TPSERVER> you wrote:

> Thanks, Margret. You say keep topping up with fresh KT.

> Does this mean that I don't have to empty and clean the jar every week,

> as I do when I'm fermenting a fresh batch of KT?

Yes, that's what it means. I keep it going for many weeks without emtying

and cleaning the 'hotel'.

> I just keep adding new scobies and topping up with fresh KT, and it goes

> on and on?

Yes, Peggy, it's that simple. :-)

> I can hardly wait to have a hotel, because then I'll feel protected

> against anything happening to my scobies.

The acidity in the 'hotel' jar is acting as a preservative for the culture

in the jar (meaning all the yeasts and bacteria in the jar which constitute

the Kombucha culture both in the solid and in the liquid).

It is good to keep topping the jar up with fresh KT, as it keeps the

culture fed on fructose/glucose, which is derived from the original sucrose

added in the beginning. Unlike sucrose, the sub-sugars do not over-stimulate

the yeasts and keep the microflora of Yeasts and bacteria in a better

balance for use in new batches.

Greetings,

Margret UK :-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

God sent His only Son into the world so that we might have life through Him

(1 4)

[Guest guest]

Ha ha..@ Peggy! yes out to hotel with older bottom layer scobies and in to new

batch with new babies from top. @ , there is really no set rule, on how

often u top off the hotel with ready made KT, but it is good to replace absorbed

liquids, since older scobies tend to absorbe the KT in hotel, so when your KT is

ready, pour new, ready KT in to keep them well absorbed, covered.

They also will grow a scoby on the very top in hotel in a while, you can start a

new batch with that, or add to a not so strong scoby in a new batch or give it

away for goodness sake!

PS: a little acidic KT from hotel splashed on top of new batch keeps mold away

since the acidity is strong, as in vinegar. Ready made, new KT still have

enough sugar and yeast to keep hotel scobies viable, but not overly productive.

Sweet Tea = water, tea and sugar, made fresh.

Ready made KT= is the Kombucha Tea you harvest to drink.

Acidic KT =is when KT turns real vinegary in hotel.

lov

Jahjet

> >

> > > Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

> > >

> > Hi Peggy,

> >

> > You can start a Scoby-hotel as soon as you have even only

> > one redundant scoby. You can stack any new ones on top and

> > keep them topped up with fresh KT.

> > I use the older, more acidic KT from the 'hotel' for adding

> > to new brews, as the acidicty is excellent for preventing mold.

> >

> > kombuchaly,

> >

> > Margret UK :-)

> >

> >

> >

> >

[Guest guest]

Ha ha..@ Peggy! yes out to hotel with older bottom layer scobies and in to new

batch with new babies from top. @ , there is really no set rule, on how

often u top off the hotel with ready made KT, but it is good to replace absorbed

liquids, since older scobies tend to absorbe the KT in hotel, so when your KT is

ready, pour new, ready KT in to keep them well absorbed, covered.

They also will grow a scoby on the very top in hotel in a while, you can start a

new batch with that, or add to a not so strong scoby in a new batch or give it

away for goodness sake!

PS: a little acidic KT from hotel splashed on top of new batch keeps mold away

since the acidity is strong, as in vinegar. Ready made, new KT still have

enough sugar and yeast to keep hotel scobies viable, but not overly productive.

Sweet Tea = water, tea and sugar, made fresh.

Ready made KT= is the Kombucha Tea you harvest to drink.

Acidic KT =is when KT turns real vinegary in hotel.

lov

Jahjet

> >

> > > Thanks to all. How many scobies should I have before I start a hotel? I

started with one scoby. After a week, I had two, so I started fermenting two

batches at a time. This week each scoby produced another one, so now I have 4.

Do they multiply like rabbits or what? I figured I'd leave two together in each

jar, hoping it would maybe make a fizzier kt? But this time next week I should

have even more. Is that the point at which to start a hotel?

> > >

> > Hi Peggy,

> >

> > You can start a Scoby-hotel as soon as you have even only

> > one redundant scoby. You can stack any new ones on top and

> > keep them topped up with fresh KT.

> > I use the older, more acidic KT from the 'hotel' for adding

> > to new brews, as the acidicty is excellent for preventing mold.

> >

> > kombuchaly,

> >

> > Margret UK :-)

> >

> >

> >

> >

[Guest guest]

In message <i76bn3+n2kbeGroups> you wrote:

> Sweet Tea = water, tea and sugar, made fresh.

> Ready made KT= is the Kombucha Tea you harvest to drink.

> Acidic KT =is when KT turns real vinegary in hotel.

Really well defined, Jahjet!

That's about it in a nutshell! :-)

Good to see you still going strong!

All the Best with Blessings,

Margret from a cold, grey autumnal English morning :-)

P.S. ..and to refer to the original question on the subject header:

When a scoby gets darker and infirm, meaning, the cellular structure

is starting to disintegrate and loosing firmness ...

But even then, I dare say, it still works together with the starter

liquid which caries a rich amount of Kombucha bacteria and yeasts.

--

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

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

Create in me a clean heart, O God, and renew a steadfast spirit

within me. (Ps.51:10)

[Guest guest]

In message <i76bn3+n2kbeGroups> you wrote:

> Sweet Tea = water, tea and sugar, made fresh.

> Ready made KT= is the Kombucha Tea you harvest to drink.

> Acidic KT =is when KT turns real vinegary in hotel.

Really well defined, Jahjet!

That's about it in a nutshell! :-)

Good to see you still going strong!

All the Best with Blessings,

Margret from a cold, grey autumnal English morning :-)

P.S. ..and to refer to the original question on the subject header:

When a scoby gets darker and infirm, meaning, the cellular structure

is starting to disintegrate and loosing firmness ...

But even then, I dare say, it still works together with the starter

liquid which caries a rich amount of Kombucha bacteria and yeasts.

--

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

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

Create in me a clean heart, O God, and renew a steadfast spirit

within me. (Ps.51:10)

[Guest guest]

Thanks, Jahjet. But now I'm a little confused again (this happens a lot--I just

want to make sure I'm doing things right as I really love kt and don't want to

mess up the little critters). Just to be clear, what goes into the hotel and

what goes into the fermenting jar--the older scoby into the fermenting jar and

the newer ones in the hotel, or vice versa? It sounds like you're saying hotel

gets older scoby while new batch gets babies, but I want to be sure. Thanks

again.

Peggy

Re: how to know scoby is too old to use?

Ha ha..@ Peggy! yes out to hotel with older bottom layer scobies and in to new

batch with new babies from top. @ , there is really no set rule, on how

often u top off the hotel with ready made KT, but it is good to replace absorbed

liquids, since older scobies tend to absorbe the KT in hotel, so when your KT is

ready, pour new, ready KT in to keep them well absorbed, covered.

They also will grow a scoby on the very top in hotel in a while, you can start a

new batch with that, or add to a not so strong scoby in a new batch or give it

away for goodness sake!

PS: a little acidic KT from hotel splashed on top of new batch keeps mold away

since the acidity is strong, as in vinegar. Ready made, new KT still have enough

sugar and yeast to keep hotel scobies viable, but not overly productive.

Sweet Tea = water, tea and sugar, made fresh.

Ready made KT= is the Kombucha Tea you harvest to drink.

Acidic KT =is when KT turns real vinegary in hotel.

lov

Jahjet

[Guest guest]

Thanks, Jahjet. But now I'm a little confused again (this happens a lot--I just

want to make sure I'm doing things right as I really love kt and don't want to

mess up the little critters). Just to be clear, what goes into the hotel and

what goes into the fermenting jar--the older scoby into the fermenting jar and

the newer ones in the hotel, or vice versa? It sounds like you're saying hotel

gets older scoby while new batch gets babies, but I want to be sure. Thanks

again.

Peggy

Re: how to know scoby is too old to use?

Ha ha..@ Peggy! yes out to hotel with older bottom layer scobies and in to new

batch with new babies from top. @ , there is really no set rule, on how

often u top off the hotel with ready made KT, but it is good to replace absorbed

liquids, since older scobies tend to absorbe the KT in hotel, so when your KT is

ready, pour new, ready KT in to keep them well absorbed, covered.

They also will grow a scoby on the very top in hotel in a while, you can start a

new batch with that, or add to a not so strong scoby in a new batch or give it

away for goodness sake!

PS: a little acidic KT from hotel splashed on top of new batch keeps mold away

since the acidity is strong, as in vinegar. Ready made, new KT still have enough

sugar and yeast to keep hotel scobies viable, but not overly productive.

Sweet Tea = water, tea and sugar, made fresh.

Ready made KT= is the Kombucha Tea you harvest to drink.

Acidic KT =is when KT turns real vinegary in hotel.

lov

Jahjet

[Guest guest]

In message <02e601cb58bc$ec7c0dc0$c700a8c0@TPSERVER> you wrote:

> Thanks, Jahjet. But now I'm a little confused again (this happens a lot--I

just want to make sure I'm doing things right as I really love kt and don't want

to mess up the little critters). Just to be clear, what goes into the hotel and

what goes into the fermenting jar--the older scoby into the fermenting jar and

the newer ones in the hotel, or vice versa? It sounds like you're saying hotel

gets older scoby while new batch gets babies, but I want to be sure. Thanks

again.

>

Peggy, Either way will do. The 'hotel' is just a holding jar (also called

'starter pot') in which you can keep any scobys you are not currently

using for brewing. ALL scobys, older and newer, will fulfil the same

function: to increase the bacterial activity in the brew. Using more than

one scoby in a brew will help to produce a nicer tasting KT.

There is no need to get worried or confused. Scoby is scoby is scoby with

the same function. Both older and newer ones will perform in the same way.

All best!

Margret:-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

A truly happy person is one who can enjoy the scenery on a detour.

[Guest guest]

In message <02e601cb58bc$ec7c0dc0$c700a8c0@TPSERVER> you wrote:

> Thanks, Jahjet. But now I'm a little confused again (this happens a lot--I

just want to make sure I'm doing things right as I really love kt and don't want

to mess up the little critters). Just to be clear, what goes into the hotel and

what goes into the fermenting jar--the older scoby into the fermenting jar and

the newer ones in the hotel, or vice versa? It sounds like you're saying hotel

gets older scoby while new batch gets babies, but I want to be sure. Thanks

again.

>

Peggy, Either way will do. The 'hotel' is just a holding jar (also called

'starter pot') in which you can keep any scobys you are not currently

using for brewing. ALL scobys, older and newer, will fulfil the same

function: to increase the bacterial activity in the brew. Using more than

one scoby in a brew will help to produce a nicer tasting KT.

There is no need to get worried or confused. Scoby is scoby is scoby with

the same function. Both older and newer ones will perform in the same way.

All best!

Margret:-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

A truly happy person is one who can enjoy the scenery on a detour.

[Guest guest]

Thanks, Margret. So nice to have someone writing from the UK, as most people in

the States aren't up as early as I am--or if they are, they're not posting here.

I am doing as you mention--using more than one scoby per brewing jar--as I

suspected it might improve the taste of the KT. So both of my two brewing jars

contain two scobies. But by the end of the week, each should have produced more

offspring, so it will be hotel time. Thanks for contributing to my hopefully

increasing clarity of mind.

Peggy

Re: Re: how to know scoby is too old to use?

In message <02e601cb58bc$ec7c0dc0$c700a8c0@TPSERVER> you wrote:

> Thanks, Jahjet. But now I'm a little confused again (this happens a lot--I

just want to make sure I'm doing things right as I really love kt and don't want

to mess up the little critters). Just to be clear, what goes into the hotel and

what goes into the fermenting jar--the older scoby into the fermenting jar and

the newer ones in the hotel, or vice versa? It sounds like you're saying hotel

gets older scoby while new batch gets babies, but I want to be sure. Thanks

again.

>

Peggy, Either way will do. The 'hotel' is just a holding jar (also called

'starter pot') in which you can keep any scobys you are not currently

using for brewing. ALL scobys, older and newer, will fulfil the same

function: to increase the bacterial activity in the brew. Using more than

one scoby in a brew will help to produce a nicer tasting KT.

There is no need to get worried or confused. Scoby is scoby is scoby with

the same function. Both older and newer ones will perform in the same way.

All best!

Margret:-)