Re: question about a mistake I made

[Guest guest]

Try going 10 days at the longest and use a little distilled vinager as the

starter this time and use a cup of pure brewed kt on the next batch.

T Walters <twalters955@...> wrote:

>I finished my first brew yesterday and wrote about a problem--I produced

vinegar instead of kombucha. Hopefully I'll get some responses on that.

Meanwhile, I just realized I have another problem--I didn't include any of the

liquid from that batch when I set a new batch to fermenting. I didn't realize I

had to do that, so I just brewed the tea and put the scoby in without adding any

liquid from the previous batch.

>

>I still have the previous batch (the vinegary one) but now it's mixed with

apple juice for the second ferment. So I don't know if I can pour any of this

apple-juiced liquid into my newly fermenting half-gallons. The finished first

brew is now 1/5 apple juice, so what to do? Let the new brew ferment without

adding any of the previous liquid? Will it ferment with the scoby alone, no

previous liquid? Or add some that contains apple juice? I'm stumped.

>

>I went ahead and bottled the half gallon of " vinegar " for the second ferment,

and this morning it already doesn't smell like vinegar anymore--it smells like

apple juice. So again, I'm not sure whether to add it to my new batch or leave

the new batch alone and hope the scoby takes care of the fermenting on its own.

>

>Any help will be greatly appreciated.

>

>Peggy

>

>

[Guest guest]

I don't understand--distilled vinegar as the starter? I right now I have 1/2

gallon of sweetened tea sitting in a jar with a scoby . I have two jars like

this. Are you saying I should pour distilled vinegar on top of this?

And when you say to use a cup of pure brewed kt on the next batch, you mean I

should add a cup of this batch into the next batch?

Thanks.

Peggy

Re: question about a mistake I made

Try going 10 days at the longest and use a little distilled vinager as the

starter this time and use a cup of pure brewed kt on the next batch.

T Walters <twalters955@...> wrote:

>I finished my first brew yesterday and wrote about a problem--I produced

vinegar instead of kombucha. Hopefully I'll get some responses on that.

Meanwhile, I just realized I have another problem--I didn't include any of the

liquid from that batch when I set a new batch to fermenting. I didn't realize I

had to do that, so I just brewed the tea and put the scoby in without adding any

liquid from the previous batch.

>

>I still have the previous batch (the vinegary one) but now it's mixed with

apple juice for the second ferment. So I don't know if I can pour any of this

apple-juiced liquid into my newly fermenting half-gallons. The finished first

brew is now 1/5 apple juice, so what to do? Let the new brew ferment without

adding any of the previous liquid? Will it ferment with the scoby alone, no

previous liquid? Or add some that contains apple juice? I'm stumped.

>

>I went ahead and bottled the half gallon of " vinegar " for the second ferment,

and this morning it already doesn't smell like vinegar anymore--it smells like

apple juice. So again, I'm not sure whether to add it to my new batch or leave

the new batch alone and hope the scoby takes care of the fermenting on its own.

>

>Any help will be greatly appreciated.

>

>Peggy

>

>

[Guest guest]

The distilled vinegar raises the ph so that there is a less chance of mold

infecting the mix.

Yes once you have a batch ready that takes the place of the vinegar although

I think some still add some.

Norma

On 9/5/10, T Walters <twalters955@...> wrote:

>

>

>

> I don't understand--distilled vinegar as the starter? I right now I have

> 1/2 gallon of sweetened tea sitting in a jar with a scoby . I have two jars

> like this. Are you saying I should pour distilled vinegar on top of this?

>

> And when you say to use a cup of pure brewed kt on the next batch, you mean

> I should add a cup of this batch into the next batch?

>

> Thanks.

>

> Peggy

>

>

--

I now have 3 books available in my lulu store:

http://stores.lulu.com/store.php?fAcctID=174864

visit our farm site

at:http://www.freewebs.com/sweetspringfarm/

[Guest guest]

The distilled vinegar raises the ph so that there is a less chance of mold

infecting the mix.

Yes once you have a batch ready that takes the place of the vinegar although

I think some still add some.

Norma

On 9/5/10, T Walters <twalters955@...> wrote:

>

>

>

> I don't understand--distilled vinegar as the starter? I right now I have

> 1/2 gallon of sweetened tea sitting in a jar with a scoby . I have two jars

> like this. Are you saying I should pour distilled vinegar on top of this?

>

> And when you say to use a cup of pure brewed kt on the next batch, you mean

> I should add a cup of this batch into the next batch?

>

> Thanks.

>

> Peggy

>

>

--

I now have 3 books available in my lulu store:

http://stores.lulu.com/store.php?fAcctID=174864

visit our farm site

at:http://www.freewebs.com/sweetspringfarm/

[Guest guest]

Yes when you don't have kt when starting a batch to avoid mold forming and get

the acidity started you use distilled vinager as starter and use a cup of

finished kt for your next batch.

T Walters <twalters955@...> wrote:

>I don't understand--distilled vinegar as the starter? I right now I have 1/2

gallon of sweetened tea sitting in a jar with a scoby . I have two jars like

this. Are you saying I should pour distilled vinegar on top of this?

>

>And when you say to use a cup of pure brewed kt on the next batch, you mean I

should add a cup of this batch into the next batch?

>

>Thanks.

>

>Peggy

>

> Re: question about a mistake I made

>

>

>

>Try going 10 days at the longest and use a little distilled vinager as the

starter this time and use a cup of pure brewed kt on the next batch.

>

>T Walters <twalters955@...> wrote:

>

>>I finished my first brew yesterday and wrote about a problem--I produced

vinegar instead of kombucha. Hopefully I'll get some responses on that.

Meanwhile, I just realized I have another problem--I didn't include any of the

liquid from that batch when I set a new batch to fermenting. I didn't realize I

had to do that, so I just brewed the tea and put the scoby in without adding any

liquid from the previous batch.

>>

>>I still have the previous batch (the vinegary one) but now it's mixed with

apple juice for the second ferment. So I don't know if I can pour any of this

apple-juiced liquid into my newly fermenting half-gallons. The finished first

brew is now 1/5 apple juice, so what to do? Let the new brew ferment without

adding any of the previous liquid? Will it ferment with the scoby alone, no

previous liquid? Or add some that contains apple juice? I'm stumped.

>>

>>I went ahead and bottled the half gallon of " vinegar " for the second ferment,

and this morning it already doesn't smell like vinegar anymore--it smells like

apple juice. So again, I'm not sure whether to add it to my new batch or leave

the new batch alone and hope the scoby takes care of the fermenting on its own.

>>

>>Any help will be greatly appreciated.

>>

>>Peggy

>>

>>

[Guest guest]

Yes when you don't have kt when starting a batch to avoid mold forming and get

the acidity started you use distilled vinager as starter and use a cup of

finished kt for your next batch.

T Walters <twalters955@...> wrote:

>I don't understand--distilled vinegar as the starter? I right now I have 1/2

gallon of sweetened tea sitting in a jar with a scoby . I have two jars like

this. Are you saying I should pour distilled vinegar on top of this?

>

>And when you say to use a cup of pure brewed kt on the next batch, you mean I

should add a cup of this batch into the next batch?

>

>Thanks.

>

>Peggy

>

> Re: question about a mistake I made

>

>

>

>Try going 10 days at the longest and use a little distilled vinager as the

starter this time and use a cup of pure brewed kt on the next batch.

>

>T Walters <twalters955@...> wrote:

>

>>I finished my first brew yesterday and wrote about a problem--I produced

vinegar instead of kombucha. Hopefully I'll get some responses on that.

Meanwhile, I just realized I have another problem--I didn't include any of the

liquid from that batch when I set a new batch to fermenting. I didn't realize I

had to do that, so I just brewed the tea and put the scoby in without adding any

liquid from the previous batch.

>>

>>I still have the previous batch (the vinegary one) but now it's mixed with

apple juice for the second ferment. So I don't know if I can pour any of this

apple-juiced liquid into my newly fermenting half-gallons. The finished first

brew is now 1/5 apple juice, so what to do? Let the new brew ferment without

adding any of the previous liquid? Will it ferment with the scoby alone, no

previous liquid? Or add some that contains apple juice? I'm stumped.

>>

>>I went ahead and bottled the half gallon of " vinegar " for the second ferment,

and this morning it already doesn't smell like vinegar anymore--it smells like

apple juice. So again, I'm not sure whether to add it to my new batch or leave

the new batch alone and hope the scoby takes care of the fermenting on its own.

>>

>>Any help will be greatly appreciated.

>>

>>Peggy

>>

>>

[Guest guest]

>

I am going to take some kombucha mother to my parents oversees. I am not going

to take too much of kombucha brew with me in case if it spills in my luggage.

Upon arrival I was going to put the kombucha mother into freshly brewed tea

and that is it. Reading this post made me realize that if I was to do that my

brew would most likely grow mold. Is it correct? Therefore I need to add some

distilled vinegar. My questions are: how much vinegar in proportion to the

brewed tea do I add and do I use just the regular white vinegar?

Thank you.

[Guest guest]

In message <i679nc+6jr7eGroups> you wrote:

>

> I am going to take some kombucha mother to my parents oversees. I am not going

to take too much of kombucha brew with me in case if it spills in my luggage.

Upon arrival I was going to put the kombucha mother into freshly brewed tea

and that is it. Reading this post made me realize that if I was to do that my

brew would most likely grow mold. Is it correct? Therefore I need to add some

distilled vinegar. My questions are: how much vinegar in proportion to the

brewed tea do I add and do I use just the regular white vinegar?

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

Hi Alinah,

Probably the best way to transport a Kombucha culture (and I have done

this many times!) is to find a pressure proof plastic bottle (soda bottle),

roll up some scoby or cut it into strips so you can post it into the bottle.

Then you can pour some ready brewed KT on top (however much you have to

spare). If you tighten the cap on the bottle really well and seal it,

there should be no spillage. You can also place the bottle into an extra =

sealed plastic bag, just in case.

Ready brewed KT has sufficient acidity to keep the culture safe from mold.

kombuchaly,

Margret:-) UK

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