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

[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:-)

[Guest guest]

Yes, I am curious of this as well. I have been brewing for a long time now, and

honestly have never discarded a scoby or started a hotel. I was told that the

larger your scoby, the faster the fermentation process. Also, I came to

understand that the layering of scoby upon scoby helped build carbon dioxide.

Any thoughts? Is there anything particularly wrong with this procedure?

I actually cut a pie shape out of one of my scobies to give a starter to a

friend this weekend. I did this because I have heard that the layers help start

a new batch well... not to mention the fact that I am not sure I would have even

been able to separate a layer from Mama scoby.

Does anyone else follow suit?

Kombuchally,

>

> 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]

Hi ,

I agree, keeping lots of layers of Kombucha colonies in the brewing jar does

cause more fizz to form and in addition it does speed up the fermentation

process. For that reason, I have to cull the older SCOBY from my fermentation

container every once in awhile to keep the brew from turning to quickly to

vinegar. Still I always keep about a 1/2 " or often more, of Kombucha Colonies on

top of the KT that is fermenting. That way I always get fizzy KT right from the

fermentation container.

I put the extras in a " hotel " just has been described. Every few months I clean

out the hotel and toss the oldest SCOBY into the woods for all the critters who

like to munch on them. I also give away a lot of Kombucha so I have several

friends around me who are brewing and we sometimes share our KT.

I do a modified version of Continuous Fermentation where I add water, sugar, tea

mixture, about a gallon, once a week and then in a day or two take off a glass

or two of Kombucha whenever I feel like it, at the end of the week or whenever I

am running low, I make more sugar, water, tea and add it to the top of my glass

fermenting container.

Peace, Love and Harmony,

Bev

> >

> > 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]

In message <i77vat+fv9aeGroups> you wrote:

> Yes, I am curious of this as well. I have been brewing for a long time now,

and honestly have never discarded a scoby or started a hotel. I was told that

the larger your scoby, the faster the fermentation process. Also, I came to

understand that the layering of scoby upon scoby helped build carbon dioxide.

Any thoughts? Is there anything particularly wrong with this procedure?

>

> I actually cut a pie shape out of one of my scobies to give a starter to a

friend this weekend. I did this because I have heard that the layers help start

a new batch well... not to mention the fact that I am not sure I would have even

been able to separate a layer from Mama scoby.

>

> Does anyone else follow suit?

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

Yes , Makes perfect sense. What you describe is my experience as well.

I think, if I read her correctly, Bev said something similar too.

Kombuchaly,

Margret UK :-)

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

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creation.com

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or praiseworthy, think about such things! (Phil.4:8)

[Guest guest]

Good Morning Peggy! You have it right! New Babies are used to make a new batch

of tea, of course it would be to your advantage to leave more than one scoby in,

for results are stronger Kombucha tea, more fizz,(more bacteria & yeast) Than,

when u desire to separete an old one from the bottom, that is the one goes into

Hotel. I eat them..ha ha suonds kombuchacanibalistic, at first i could not, but

now i just nibble, sliced thin depends on how tough they are, or they are good

for poultices even, still a lot of goodness in the old ones.

Love

Jahjet

>

> 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. " Kombuchacannibalistic. " Reminds me of

" supercalifragilisticexpialidocious. " Probably feels the same, too, huh? As in

" pretty cool. "

Peggy

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

Good Morning Peggy! You have it right! New Babies are used to make a new batch

of tea, of course it would be to your advantage to leave more than one scoby in,

for results are stronger Kombucha tea, more fizz,(more bacteria & yeast) Than,

when u desire to separete an old one from the bottom, that is the one goes into

Hotel. I eat them..ha ha suonds kombuchacanibalistic, at first i could not, but

now i just nibble, sliced thin depends on how tough they are, or they are good

for poultices even, still a lot of goodness in the old ones.

Love

Jahjet

[Guest guest]

Thanks Margret, I love to read your entries, lots we learn from You, we are like

a pot of Kombucha..keep brewing..providing healthy environment for new growth,

and cherishing the old.

I wish I could spend a little sunshine to you! We still have some here, but as

all good squerrels know.. we know winter is upon us soon, so we must be busy

storing up as much as possible to provide thru colder times to come. We now

harvest and conserve,elderberry, apple and pear butter,etc..a busy time

Lov

Jahjet

PS: I do let my old ones ( mostly) to blend, disintegrate into brew.. or just

nibble on little peaces! LOL..

>

> > 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]

I'm wondering how you separate the old scoby from the babies - mine

are usually stuck together & when I try to separate them, I end up

tearing holes in them. Any ideas?

Thanks!

Jeannie

[Guest guest]

I'm wondering how you separate the old scoby from the babies - mine

are usually stuck together & when I try to separate them, I end up

tearing holes in them. Any ideas?

Thanks!

Jeannie

[Guest guest]

Hi Jeannie! I have a surrated edged plastic knife, it is for making coleslaw,

cutting cabbage. Wide and surprisingly very sharp, but plastic, they come in

real bright colors, in kitchen sections of stores.

I hear pepes use regular knives too, but i find this works for me.

Lov

Jahjet

>

> I'm wondering how you separate the old scoby from the babies - mine

> are usually stuck together & when I try to separate them, I end up

> tearing holes in them. Any ideas?

>

> Thanks!

> Jeannie

>

[Guest guest]

Hi Jeannie! I have a surrated edged plastic knife, it is for making coleslaw,

cutting cabbage. Wide and surprisingly very sharp, but plastic, they come in

real bright colors, in kitchen sections of stores.

I hear pepes use regular knives too, but i find this works for me.

Lov

Jahjet

>

> I'm wondering how you separate the old scoby from the babies - mine

> are usually stuck together & when I try to separate them, I end up

> tearing holes in them. Any ideas?

>

> Thanks!

> Jeannie

>

[Guest guest]

In message <076047D6-254C-4141-AA42-FDDC8C70E8E1@...> you wrote:

> I'm wondering how you separate the old scoby from the babies - mine

> are usually stuck together & when I try to separate them, I end up

> tearing holes in them. Any ideas?

Jeannie, If you want to share your scobys then just cut it in half or

quarters like a pie. Otherwise just leave be.

It's actually better to have more than 1 scoby in your brew during

fermentation - makes a better flavour.

scobyly,

Margret:-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

If you confess with your mouth, " Jesus is Lord, " and believe in your

heart that God raised him from the dead, you will be saved. (Rom.10:9)

[Guest guest]

In message <076047D6-254C-4141-AA42-FDDC8C70E8E1@...> you wrote:

> I'm wondering how you separate the old scoby from the babies - mine

> are usually stuck together & when I try to separate them, I end up

> tearing holes in them. Any ideas?

Jeannie, If you want to share your scobys then just cut it in half or

quarters like a pie. Otherwise just leave be.

It's actually better to have more than 1 scoby in your brew during

fermentation - makes a better flavour.

scobyly,

Margret:-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

If you confess with your mouth, " Jesus is Lord, " and believe in your

heart that God raised him from the dead, you will be saved. (Rom.10:9)

[Guest guest]

In message <i7al4q+v2vceGroups> you wrote:

> I wish I could spend a little sunshine to you!

Jahjet, You have, you have! It's been one of those wonderful

'Indian' Summer' days here getting towards the 70sF!

>... so we must be busy storing up as much as possible to provide thru colder

> times to come. We now harvest and conserve,elderberry ...

It's been such a harvesting day for us last week, when we brought

back about 5 kilograms of elderberries (11lbs).

I used the boiled juice for 20 litres (about 5 gallons) of Elderberry

Kombucha (the juice mixed with tea and sugar). I bottled it on the 6th day

of fermentation. It's fantastic, mixed with plain KT or fizzy spring water.

>

> PS: I do let my old ones ( mostly) to blend, disintegrate into brew..

The word 'disintegrate' reminded me that the scobys (only used for the

elderberry Kombuchas) almost completely disintegrated in the brewing

and fell to pieces when I lifted it out of the liquid. We think that

the strong elderberry juice caused the dissolving of the scoby mats.

It just shows what a strong effect fruit acid can have on scobys.

All the best, Mrs Squirrel at this gathering time.

Blessings of the harvest,

Margret:-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

In a consecrated life there are no accidents.

[Guest guest]

I believe the following quote was first from " " , but I may have

misread following the thread. I will share some of my recent experience

also.

____________________________________

I actually cut a pie shape out of one of my scobies to give a starter to

a friend this weekend. I did this because I have heard that the layers

help start a new batch well... not to mention the fact that I am not

sure I would have even been able to separate a layer from Mama scoby.

>

> Does anyone else follow suit?

__________________________________________

I've taken them out for placement in the " hotel " and cut them into

pieces also, (although sort of with trepidation hoping it didn't " hurt "

them), and have pulled the layers apart with my fingers recently to use

for medicinal purposes, (as well as Mother of Vinegar), which are so

similar, it is hard to tell the difference, and I do believe that they

are equally effective for poultice bandage type purpose. They do not

easily slice thin OR pull apart evenly since they are so soft and

flippy, but close enough to be able to cut with a scissors to whatever

shape is needed.

Have used both of them on hubby's infected cyst which has lingered on

too long and it had a strange bulge to it in red spongy protusion so we

went in this morning for a 3rd check over the past several weeks as I

just was not sure about what it was .. I didn't think it was continuing

to look like part of the normal " healing " process with just infection

oozing out.

But doc was still pleased, and told me it was just some " granulation "

and was good, just keep on doing as we had, that it was almost healed.

He kind of smilingly asked me what I was doing to it now, (he'd asked

before about what & didn't know then what Mother of Vinegar was, but

said to keep using it. Today when I said that, he said I should get a

patent on it!! I told him that would not be possible since it was an old

natural remedy.

Just sharing FYI. Joyce Simmerman

[Guest guest]

Hi Joyce! Just to let you know i loved your letter.. smiled and laughed with Joy

by the time finished reading! Scissors might just be the most efficient way to

cut pie shapes,to get the benefits of all the layers. Great share! Thanks.

Jahjet

>

>

> I believe the following quote was first from " " , but I may have

> misread following the thread. I will share some of my recent experience

> also.

> ____________________________________

> I actually cut a pie shape out of one of my scobies to give a starter to

> a friend this weekend. I did this because I have heard that the layers

> help start a new batch well... not to mention the fact that I am not

> sure I would have even been able to separate a layer from Mama scoby.

> >

> > Does anyone else follow suit?

> __________________________________________

> I've taken them out for placement in the " hotel " and cut them into

> pieces also, (although sort of with trepidation hoping it didn't " hurt "

> them), and have pulled the layers apart with my fingers recently to use

> for medicinal purposes, (as well as Mother of Vinegar), which are so

> similar, it is hard to tell the difference, and I do believe that they

> are equally effective for poultice bandage type purpose. They do not

> easily slice thin OR pull apart evenly since they are so soft and

> flippy, but close enough to be able to cut with a scissors to whatever

> shape is needed.

>

> Have used both of them on hubby's infected cyst which has lingered on

> too long and it had a strange bulge to it in red spongy protusion so we

> went in this morning for a 3rd check over the past several weeks as I

> just was not sure about what it was .. I didn't think it was continuing

> to look like part of the normal " healing " process with just infection

> oozing out.

>

> But doc was still pleased, and told me it was just some " granulation "

> and was good, just keep on doing as we had, that it was almost healed.

> He kind of smilingly asked me what I was doing to it now, (he'd asked

> before about what & didn't know then what Mother of Vinegar was, but

> said to keep using it. Today when I said that, he said I should get a

> patent on it!! I told him that would not be possible since it was an old

> natural remedy.

>

> Just sharing FYI. Joyce Simmerman

>

[Guest guest]

Hi Joyce! Just to let you know i loved your letter.. smiled and laughed with Joy

by the time finished reading! Scissors might just be the most efficient way to

cut pie shapes,to get the benefits of all the layers. Great share! Thanks.

Jahjet

>

>

> I believe the following quote was first from " " , but I may have

> misread following the thread. I will share some of my recent experience

> also.

> ____________________________________

> I actually cut a pie shape out of one of my scobies to give a starter to

> a friend this weekend. I did this because I have heard that the layers

> help start a new batch well... not to mention the fact that I am not

> sure I would have even been able to separate a layer from Mama scoby.

> >

> > Does anyone else follow suit?

> __________________________________________

> I've taken them out for placement in the " hotel " and cut them into

> pieces also, (although sort of with trepidation hoping it didn't " hurt "

> them), and have pulled the layers apart with my fingers recently to use

> for medicinal purposes, (as well as Mother of Vinegar), which are so

> similar, it is hard to tell the difference, and I do believe that they

> are equally effective for poultice bandage type purpose. They do not

> easily slice thin OR pull apart evenly since they are so soft and

> flippy, but close enough to be able to cut with a scissors to whatever

> shape is needed.

>

> Have used both of them on hubby's infected cyst which has lingered on

> too long and it had a strange bulge to it in red spongy protusion so we

> went in this morning for a 3rd check over the past several weeks as I

> just was not sure about what it was .. I didn't think it was continuing

> to look like part of the normal " healing " process with just infection

> oozing out.

>

> But doc was still pleased, and told me it was just some " granulation "

> and was good, just keep on doing as we had, that it was almost healed.

> He kind of smilingly asked me what I was doing to it now, (he'd asked

> before about what & didn't know then what Mother of Vinegar was, but

> said to keep using it. Today when I said that, he said I should get a

> patent on it!! I told him that would not be possible since it was an old

> natural remedy.

>

> Just sharing FYI. Joyce Simmerman

>

[Guest guest]

> >

> >

> > I believe the following quote was first from " " , but I may have

> > misread following the thread. I will share some of my recent experience

> > also.

> > ____________________________________

> > I actually cut a pie shape out of one of my scobies to give a starter to

> > a friend this weekend. I did this because I have heard that the layers

> > help start a new batch well... not to mention the fact that I am not

> > sure I would have even been able to separate a layer from Mama scoby.

> > >

> > > Does anyone else follow suit?

> > __________________________________________

> > I've taken them out for placement in the " hotel " and cut them into

> > pieces also, (although sort of with trepidation hoping it didn't " hurt "

> > them), and have pulled the layers apart with my fingers recently to use

> > for medicinal purposes, (as well as Mother of Vinegar), which are so

> > similar, it is hard to tell the difference, and I do believe that they

> > are equally effective for poultice bandage type purpose. They do not

> > easily slice thin OR pull apart evenly since they are so soft and

> > flippy, but close enough to be able to cut with a scissors to whatever

> > shape is needed.

> >

> > Have used both of them on hubby's infected cyst which has lingered on

> > too long and it had a strange bulge to it in red spongy protusion so we

> > went in this morning for a 3rd check over the past several weeks as I

> > just was not sure about what it was .. I didn't think it was continuing

> > to look like part of the normal " healing " process with just infection

> > oozing out.

> >

> > But doc was still pleased, and told me it was just some " granulation "

> > and was good, just keep on doing as we had, that it was almost healed.

> > He kind of smilingly asked me what I was doing to it now, (he'd asked

> > before about what & didn't know then what Mother of Vinegar was, but

> > said to keep using it. Today when I said that, he said I should get a

> > patent on it!! I told him that would not be possible since it was an old

> > natural remedy.

> >

> > Just sharing FYI. Joyce Simmerman

> >

>

Hello, everyone. I am new here and loving reading about KT. I ordered my first

scoby yesterday. Do not have it yet. I am trying to learn all about this

before they arrive.

I am wondering, since the old KT in the hotel is like Vinegar, can it be used in

place of Apple cider Vinegar? I drink a good bit of Vinegar, in water. Will

this old KT do the same job?

[Guest guest]

In message <icp4gp+v13jeGroups> you wrote:

> I am wondering, since the old KT in the hotel is like Vinegar, can it be

> used in place of Apple cider Vinegar? I drink a good bit of Vinegar,

> in water. Will this old KT do the same job?

Yes, as the acidic compounds in Kombucha vinegar are similar to the ones

in AppleCiderVinegar, they will be good for you in a similar way.

Of course, with your acidic KT you also have an excellent starter for

your Kombucha brew. Be generous with the starter, about 1 1/2 cups per

gallon, I'd recommend.

Also, don't forget, that acidic Kombucha is a very good first-aid-liquid

for cuts and bruises and even makes a good facial tonic. I massage my

face with it at least once a day and never need any make-up .....

Blessings,

Margret in winter-wonderland-UK:-)

--

+------------------ 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 <icp4gp+v13jeGroups> you wrote:

> I am wondering, since the old KT in the hotel is like Vinegar, can it be

> used in place of Apple cider Vinegar? I drink a good bit of Vinegar,

> in water. Will this old KT do the same job?

Yes, as the acidic compounds in Kombucha vinegar are similar to the ones

in AppleCiderVinegar, they will be good for you in a similar way.

Of course, with your acidic KT you also have an excellent starter for

your Kombucha brew. Be generous with the starter, about 1 1/2 cups per

gallon, I'd recommend.

Also, don't forget, that acidic Kombucha is a very good first-aid-liquid

for cuts and bruises and even makes a good facial tonic. I massage my

face with it at least once a day and never need any make-up .....

Blessings,

Margret in winter-wonderland-UK:-)

--

+------------------ 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.