Re: Can you help a Newbie? Thanks, Vicki...and a few more questions

[Guest guest]

First, I apologize if this message shows up twice. I was just finishing up a

post when the site started blinking and....whoosh! My reply was gone. So, I'll

try again. Maybe it's visitig with Vicki's first attempt to reply to me!

Thanks for sticking with me, Vicki. Your response generated a couple of other

questions. I started my hotel in my " sanitary cheese preserver " jar that has a

glass lid. I put it in a corner of my counter top with a cloth thrown over it to

keep any light out. I initially had it on my heat mat, but moved it yesterday

when I opened it up and it was positively alcoholic! Did I ruin it and the

backup SCOBY that was living there?

In regards to your secondary fermenting comments, do you put 2Tbsp of ginger in

each bottle? What size bottles are you using? I just decanted my second batch

yesterday in 10 oz. bottles that tonic water came in. How much fruit/flavoring

would you use for this size?

When I poured my KT into bottles there seemed to be some carbonation so I'm

hoping for a bit of fizz this time around. I put the bottles in my canner with

the lid on in case they decide to explode, but I doubt there is enough

carbonation in this batch to do that. I started my 3rd batch yesterday and I can

already see a difference in the activity from the first two batches. I seems my

new scoby is adjusting to her new home...I think she likes me! The bubbling,

after less than 24 hours, is quite apparent which was different from my initial

batches. I must be, finally, doing something right!

What method of brewing do you, and most others on this site, prefer? Single

batch or continuous brewing? Which do you find easier? I have a ton of questions

about CB, but will save them for later!

Thanks again for sticking with me, Vicki. By the way, you have a lovely name!!!!

Viki

> > >

> > > Hi, all~

> > >

> > > I've just completed my first batch of KT after having my original SCOBY

die after making one batch. I received a new SCOBY (fat, creamy, lovely!) and my

first question is...

> > >

> > > How do you grow your own big fatty scoby? I'd love to have a few of those

lovelies in a hotel for backup and experimenting.

> > >

> > > My first new batch made a scoby about 1/8 " thick, and it has brown spots

and is somewhat lumpy. I let the tea set for about two weeks and the KT was

quite tart and had absolutely no fizz. However, when it was brewing, it had lots

of creamy bubbles which eventually turned into the baby. I used this resulting

brew to create a hotel and put my new baby into it. At the moment it's just

floating there with no activity. Is this correct procedure?

> > >

> > > I put my original scoby into a second batch and it's fermenting and

creating another baby. It's been about five days. I'm guessing that in a few

days it will be ready to bottle, but the baby will be so little. Do I just add

my new sweet tea to the jar and leave both the momma and baby in the jug with

some starter tea? Or do I remove this very thin baby and put it in the hotel?

> > >

> > > And, how do I get the fizz? I love GT kombucha and would love to recreate

that wonderful carbonation with my homebrew.

> > >

> > > I keep reading all the great posts about secondary fermentation with the

addition of so many wonderful flavorings, and I am very anxious to try so many

of them, but I feel I need to get the fundamentals of brewing under my belt

before I jump into the next phase. However, the ginger and turmeric is so

intriguing and the coconut sounds terrific.

> > >

> > > Any help and advice you have will be most appreciated. I'm looking forward

to becoming a competent brewer like the rest of you!

> > >

> > > Viki

>