Re: Another Newby Question

June 13, 2010

In message <hv2tnv+eg3keGroups> you wrote:

> From what I have read it is to be like a apple cider with a vinegar smell.

Yes, , that is a good description. Depending on length of fermentation

the brew can also turn out more or less acidic - it depends really what

flavour you want it to be for yourself.

I've never ever used ph strips. IMO, they are a waste of money.

My tastebuds have proofed to be utterly adequate for the job of tasting

and determining when a brew is ready for harvesting.

> So, now my own batch I used black tea and it is of coarse dark in color

> and fizzing away like it has a heart of it's own. Dr. enstein would

> be proud.

Woah! I love a bit of imagination! :-) 's enstein brew will soon

be famous in the neighbourhood!? ;-)

> I figure that everyone has their own recipes.

Although I try out different teas (camellia sinensis) white, green, black

and oolong I mostly do a tea mix with predominantly green teas, and have =

found Earl Grey imparting an especially delicious fruity flavour in most of

my mixes.

Bubbles are always a sign of vigorous yeast activity which is good. It is,

however, necessary to curtail the yeast (get rid of the yeast deposit on the

bottom of your fermentation jar) at bottling time.

I am a batch brewer, so have no experience with continuous brewing.

I imagine, even with continuous brewing - after drawing off KT, you

would sometimes have to 'weed out' the yeast on the bottom of the container.

In warm weather, yeast can romp away and spoil the flavour of your KT -

unless you are into yeasty-sour ale flavours. ;-)

Your brew sounds delectable. May it remain that way!

kombuchaly,

Margret in UK Kombucha-land;-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

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

(Ps.51:10)

June 13, 2010

In message <hv2tnv+eg3keGroups> you wrote:

> From what I have read it is to be like a apple cider with a vinegar smell.

Yes, , that is a good description. Depending on length of fermentation

the brew can also turn out more or less acidic - it depends really what

flavour you want it to be for yourself.

I've never ever used ph strips. IMO, they are a waste of money.

My tastebuds have proofed to be utterly adequate for the job of tasting

and determining when a brew is ready for harvesting.

> So, now my own batch I used black tea and it is of coarse dark in color

> and fizzing away like it has a heart of it's own. Dr. enstein would

> be proud.

Woah! I love a bit of imagination! :-) 's enstein brew will soon

be famous in the neighbourhood!? ;-)

> I figure that everyone has their own recipes.

Although I try out different teas (camellia sinensis) white, green, black

and oolong I mostly do a tea mix with predominantly green teas, and have =

found Earl Grey imparting an especially delicious fruity flavour in most of

my mixes.

Bubbles are always a sign of vigorous yeast activity which is good. It is,

however, necessary to curtail the yeast (get rid of the yeast deposit on the

bottom of your fermentation jar) at bottling time.

I am a batch brewer, so have no experience with continuous brewing.

I imagine, even with continuous brewing - after drawing off KT, you

would sometimes have to 'weed out' the yeast on the bottom of the container.

In warm weather, yeast can romp away and spoil the flavour of your KT -

unless you are into yeasty-sour ale flavours. ;-)

Your brew sounds delectable. May it remain that way!

kombuchaly,

Margret in UK Kombucha-land;-)

--

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

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

http://bavarianminstrel.wordpress.com

creation.com

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

(Ps.51:10)

June 13, 2010

I'd say your tongue would be the best pH tester.

I haven't a clue what pH it ought to be (Pick a number)

However ...

What on earth is the point of testing to achieve a pH of, say, 3.5 when your

palate shrivels and your teeth curl at pH 4.5?

" The defence rests yer 'Onner. "

.

(UK)

________________________________

From: rmetz40 <metzrbh3@...>

kombucha tea

Sent: Sun, 13 June, 2010 16:33:19

Subject: Another Newby Question

First I wanted to say Thank You to all of the great responces and wonderful

greetings that I have received.

Also, I am so lucky to have found such a mix of info and food for thought, from

the group.

My question is, for a newby KT brewer is testing the KT's " PH " the best way to

achieve what KT is really suppost to taste like? From what I have read it is to

be like a apple cider with a vinegar smell. My first batch did taste like this

and it was a wonderful light golden color. I received my tea with my scoby. So,

now my own batch I used black tea and it is of coarse dark in color and fizzing

away like it has a heart of it's own. Dr. enstein would be proud.

I figure that everyone has their own recipes. And until a newby gains a little

knowledge of what it should taste like. Is testing the ph the best way to know

for sure?

Also, I am trying to work out making mine with a continuous brew of KT. I have

it in a 2 1/2 gallon wide mouth jar. Do any of you have a favorite recipe you

might want to share? Right know I have black tea and green. And so far I liked

the lighter green tea flavor, I cheated and gave my black tea a small test

yesterday and it still has around five days to go. But that thing is making

bubbles like crazy.

Again, thank you all in advance.

Well Wishes,

Metz

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

June 13, 2010