Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 Hi Mel, Perhaps the answer is here... you wrote I did NOT use new cloths the last time. You need to wash the cloths you use for covering your KT each week. If the covers were exposed to moldy KT they could keep the mold going in your next batches. Also remove any potted plants growing near your KT and don't smoke in the same room as the KT. Do you pour at least a cup of finished KT (that has not had mold) into and on top of your new batches? That practice helps to keep the molds at bay while the KT gets going. Be sure to not only wash ALL of your KT brewing equipment but also rinse it very well, any soap or bleach remaining will weaken or kill your KT. Try completely new tea --- some teas harbor molds. :Hope this helps and that you never see the dreaded mold again. > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 Hi Mel, Perhaps the answer is here... you wrote I did NOT use new cloths the last time. You need to wash the cloths you use for covering your KT each week. If the covers were exposed to moldy KT they could keep the mold going in your next batches. Also remove any potted plants growing near your KT and don't smoke in the same room as the KT. Do you pour at least a cup of finished KT (that has not had mold) into and on top of your new batches? That practice helps to keep the molds at bay while the KT gets going. Be sure to not only wash ALL of your KT brewing equipment but also rinse it very well, any soap or bleach remaining will weaken or kill your KT. Try completely new tea --- some teas harbor molds. :Hope this helps and that you never see the dreaded mold again. > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 Hi Mel, Perhaps the answer is here... you wrote I did NOT use new cloths the last time. You need to wash the cloths you use for covering your KT each week. If the covers were exposed to moldy KT they could keep the mold going in your next batches. Also remove any potted plants growing near your KT and don't smoke in the same room as the KT. Do you pour at least a cup of finished KT (that has not had mold) into and on top of your new batches? That practice helps to keep the molds at bay while the KT gets going. Be sure to not only wash ALL of your KT brewing equipment but also rinse it very well, any soap or bleach remaining will weaken or kill your KT. Try completely new tea --- some teas harbor molds. :Hope this helps and that you never see the dreaded mold again. > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 I can send you starter and scobys. Here are some things that I would try with the new batch... Try bottled water in a very small batch in a quart canning jar with 1/2 of it being starter tea + plain white vinegar or very sour starter to see if you can in fact get something good to happen. If that works then check the container that you are getting your filtered water from. If it is ceramic maybe it got a small crack or some way of allowing some mold to hide, maybe in the spigot? I have seen springs and wells covered in mold and the water is wonderful, but not so great for KT maybe. The sweet tea is the perfect thing for beasties to take a foothold in! You might not even notice it in the water, but the minute it hits food it starts growing. If that didn't work then I would try changing brewing locations. Pick the dryest area in your house away from food prep, baths, showeres etc. Maybe a dry linen closet? Keep the KT covered with a new tight woven cloth secured. Cover the brewing area with something to block drafts from heater vents as the breeze can blow the mold spores around. Mold travels in spores which are inactive until they get blown in somewhere with the conditions they like (usually, damp with a food source) If your house has mold it might be hard with out getting a closed new space, like a plastic utility closet maybe? Check the spigot(s) in the containers if they have them. Let me know if you want me to send stuff. Cheers, > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 I can send you starter and scobys. Here are some things that I would try with the new batch... Try bottled water in a very small batch in a quart canning jar with 1/2 of it being starter tea + plain white vinegar or very sour starter to see if you can in fact get something good to happen. If that works then check the container that you are getting your filtered water from. If it is ceramic maybe it got a small crack or some way of allowing some mold to hide, maybe in the spigot? I have seen springs and wells covered in mold and the water is wonderful, but not so great for KT maybe. The sweet tea is the perfect thing for beasties to take a foothold in! You might not even notice it in the water, but the minute it hits food it starts growing. If that didn't work then I would try changing brewing locations. Pick the dryest area in your house away from food prep, baths, showeres etc. Maybe a dry linen closet? Keep the KT covered with a new tight woven cloth secured. Cover the brewing area with something to block drafts from heater vents as the breeze can blow the mold spores around. Mold travels in spores which are inactive until they get blown in somewhere with the conditions they like (usually, damp with a food source) If your house has mold it might be hard with out getting a closed new space, like a plastic utility closet maybe? Check the spigot(s) in the containers if they have them. Let me know if you want me to send stuff. Cheers, > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 I can send you starter and scobys. Here are some things that I would try with the new batch... Try bottled water in a very small batch in a quart canning jar with 1/2 of it being starter tea + plain white vinegar or very sour starter to see if you can in fact get something good to happen. If that works then check the container that you are getting your filtered water from. If it is ceramic maybe it got a small crack or some way of allowing some mold to hide, maybe in the spigot? I have seen springs and wells covered in mold and the water is wonderful, but not so great for KT maybe. The sweet tea is the perfect thing for beasties to take a foothold in! You might not even notice it in the water, but the minute it hits food it starts growing. If that didn't work then I would try changing brewing locations. Pick the dryest area in your house away from food prep, baths, showeres etc. Maybe a dry linen closet? Keep the KT covered with a new tight woven cloth secured. Cover the brewing area with something to block drafts from heater vents as the breeze can blow the mold spores around. Mold travels in spores which are inactive until they get blown in somewhere with the conditions they like (usually, damp with a food source) If your house has mold it might be hard with out getting a closed new space, like a plastic utility closet maybe? Check the spigot(s) in the containers if they have them. Let me know if you want me to send stuff. Cheers, > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 I forgot to mention this... Don't let your sweet tea sit out on the counter before you mix in the starter and scoby. Brew the tea with 1/2 the water required, mix in the tea and sugar and cover. When you take the tea bags out add enough cold water to bring you up to the right amount (minus the room for 10% starter tea) That should cool it enough to immediatly add the scoby and starter tea. Cover and brew. If the tea sits around uncovered in a kitchen it is a fly trap for mold! > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 I forgot to mention this... Don't let your sweet tea sit out on the counter before you mix in the starter and scoby. Brew the tea with 1/2 the water required, mix in the tea and sugar and cover. When you take the tea bags out add enough cold water to bring you up to the right amount (minus the room for 10% starter tea) That should cool it enough to immediatly add the scoby and starter tea. Cover and brew. If the tea sits around uncovered in a kitchen it is a fly trap for mold! > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 I forgot to mention this... Don't let your sweet tea sit out on the counter before you mix in the starter and scoby. Brew the tea with 1/2 the water required, mix in the tea and sugar and cover. When you take the tea bags out add enough cold water to bring you up to the right amount (minus the room for 10% starter tea) That should cool it enough to immediatly add the scoby and starter tea. Cover and brew. If the tea sits around uncovered in a kitchen it is a fly trap for mold! > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 Mel, I think your problem is insufficient ratio " starter tea " from the previous kombucha tea brew to your freshly brew tea. Ratio 2:1 (starter tea to freshly brew tea). If you make sure you have sufficient starter tea then the scoby will not mold! If you dont have sufficient starter tea, then add some " boiled and cooled apple cider " on top of your scoby daily. I've the same problems as you as my scobies keep having fuzzy white molds as I brew my KT with very little starter tea. I searched the net for solution and was told to add some boiled and cooled apple cider ( I add abt 1 TBSP) on top of my 1 litre fresh tea and continuously add the same amount daily and I found that it helps to prevent mold. I hope this help you as it did for me - my KT is now molds free. After getting molds free scoby, make sure you left with lots of starter tea for the next brew!!! Then you dont have to add any more " apple cider solution " . Rgs, sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 Mel, I think your problem is insufficient ratio " starter tea " from the previous kombucha tea brew to your freshly brew tea. Ratio 2:1 (starter tea to freshly brew tea). If you make sure you have sufficient starter tea then the scoby will not mold! If you dont have sufficient starter tea, then add some " boiled and cooled apple cider " on top of your scoby daily. I've the same problems as you as my scobies keep having fuzzy white molds as I brew my KT with very little starter tea. I searched the net for solution and was told to add some boiled and cooled apple cider ( I add abt 1 TBSP) on top of my 1 litre fresh tea and continuously add the same amount daily and I found that it helps to prevent mold. I hope this help you as it did for me - my KT is now molds free. After getting molds free scoby, make sure you left with lots of starter tea for the next brew!!! Then you dont have to add any more " apple cider solution " . Rgs, sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 Mel, I think your problem is insufficient ratio " starter tea " from the previous kombucha tea brew to your freshly brew tea. Ratio 2:1 (starter tea to freshly brew tea). If you make sure you have sufficient starter tea then the scoby will not mold! If you dont have sufficient starter tea, then add some " boiled and cooled apple cider " on top of your scoby daily. I've the same problems as you as my scobies keep having fuzzy white molds as I brew my KT with very little starter tea. I searched the net for solution and was told to add some boiled and cooled apple cider ( I add abt 1 TBSP) on top of my 1 litre fresh tea and continuously add the same amount daily and I found that it helps to prevent mold. I hope this help you as it did for me - my KT is now molds free. After getting molds free scoby, make sure you left with lots of starter tea for the next brew!!! Then you dont have to add any more " apple cider solution " . Rgs, sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 a lot of people don't think to turn off your fans (this might even mean your heat/ac unit also) so there is nothing blowing in the air. i have never, ever had mold. not changing into a clean cloth with every change could be your problem also. if you layed the clean side(the side facing the inside of your jar) down on a germy counter, then you have cross contamination. also what about the knobs on your sink? i do all my changes in the kitchen sink; that i have sanitized with vinegar (that includes sink, knobs, counter and all tools used). hopefully using the proper clean conditions and enough starter should be of help. ________________________________ To: original_kombucha Sent: Tue, January 25, 2011 4:12:11 PM Subject: Re: OVERRUN by Mold!! I forgot to mention this... Don't let your sweet tea sit out on the counter before you mix in the starter and scoby. Brew the tea with 1/2 the water required, mix in the tea and sugar and cover. When you take the tea bags out add enough cold water to bring you up to the right amount (minus the room for 10% starter tea) That should cool it enough to immediatly add the scoby and starter tea. Cover and brew. If the tea sits around uncovered in a kitchen it is a fly trap for mold! > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 >perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch >going at all times, using a nice big 1-1/2 gal. glass container. I began >traveling back and forth between OH and CA a couple of times a year, and my brew >became a bit neglected. I returned home (CA) permanently, and started getting >my batch going again, but alas, I think too much time passed and the SCOBYs were >too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > > My buddy gave me his continuous brew in another 2-gal. glass container, and >within no time at my house, it molded. I threw out the moldy batch and >composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and >every KT brew and hotel jar, and let them sit with bleach overnight, then >scrubbed out again in the AM. I found a two SCOBYs with starter donated in my >area, and began from scratch again, with two simultaneous batches -- one white >tea, one green tea in my KT brew jar, and one in my friend's (now bleached and >cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, >used filtered water from a local dispenser and set out anxiously awaiting my new >brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with >throwing out all batches and SCOBYs, and starting completely over. I cover my >jars with a flour-sack cloth (just a square of cotton cloth) and rubberband >around the mouth, and one sits under a towel (for light control) on the counter >corner, and the other in a closed cabinet. I did NOT use new cloths the last >time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. >I don't know what's causing it, what to do to prevent it, or how to get back >onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to >advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic >starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 a lot of people don't think to turn off your fans (this might even mean your heat/ac unit also) so there is nothing blowing in the air. i have never, ever had mold. not changing into a clean cloth with every change could be your problem also. if you layed the clean side(the side facing the inside of your jar) down on a germy counter, then you have cross contamination. also what about the knobs on your sink? i do all my changes in the kitchen sink; that i have sanitized with vinegar (that includes sink, knobs, counter and all tools used). hopefully using the proper clean conditions and enough starter should be of help. ________________________________ To: original_kombucha Sent: Tue, January 25, 2011 4:12:11 PM Subject: Re: OVERRUN by Mold!! I forgot to mention this... Don't let your sweet tea sit out on the counter before you mix in the starter and scoby. Brew the tea with 1/2 the water required, mix in the tea and sugar and cover. When you take the tea bags out add enough cold water to bring you up to the right amount (minus the room for 10% starter tea) That should cool it enough to immediatly add the scoby and starter tea. Cover and brew. If the tea sits around uncovered in a kitchen it is a fly trap for mold! > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 >perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch >going at all times, using a nice big 1-1/2 gal. glass container. I began >traveling back and forth between OH and CA a couple of times a year, and my brew >became a bit neglected. I returned home (CA) permanently, and started getting >my batch going again, but alas, I think too much time passed and the SCOBYs were >too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > > My buddy gave me his continuous brew in another 2-gal. glass container, and >within no time at my house, it molded. I threw out the moldy batch and >composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and >every KT brew and hotel jar, and let them sit with bleach overnight, then >scrubbed out again in the AM. I found a two SCOBYs with starter donated in my >area, and began from scratch again, with two simultaneous batches -- one white >tea, one green tea in my KT brew jar, and one in my friend's (now bleached and >cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, >used filtered water from a local dispenser and set out anxiously awaiting my new >brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with >throwing out all batches and SCOBYs, and starting completely over. I cover my >jars with a flour-sack cloth (just a square of cotton cloth) and rubberband >around the mouth, and one sits under a towel (for light control) on the counter >corner, and the other in a closed cabinet. I did NOT use new cloths the last >time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. >I don't know what's causing it, what to do to prevent it, or how to get back >onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to >advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic >starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 a lot of people don't think to turn off your fans (this might even mean your heat/ac unit also) so there is nothing blowing in the air. i have never, ever had mold. not changing into a clean cloth with every change could be your problem also. if you layed the clean side(the side facing the inside of your jar) down on a germy counter, then you have cross contamination. also what about the knobs on your sink? i do all my changes in the kitchen sink; that i have sanitized with vinegar (that includes sink, knobs, counter and all tools used). hopefully using the proper clean conditions and enough starter should be of help. ________________________________ To: original_kombucha Sent: Tue, January 25, 2011 4:12:11 PM Subject: Re: OVERRUN by Mold!! I forgot to mention this... Don't let your sweet tea sit out on the counter before you mix in the starter and scoby. Brew the tea with 1/2 the water required, mix in the tea and sugar and cover. When you take the tea bags out add enough cold water to bring you up to the right amount (minus the room for 10% starter tea) That should cool it enough to immediatly add the scoby and starter tea. Cover and brew. If the tea sits around uncovered in a kitchen it is a fly trap for mold! > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 >perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch >going at all times, using a nice big 1-1/2 gal. glass container. I began >traveling back and forth between OH and CA a couple of times a year, and my brew >became a bit neglected. I returned home (CA) permanently, and started getting >my batch going again, but alas, I think too much time passed and the SCOBYs were >too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > > My buddy gave me his continuous brew in another 2-gal. glass container, and >within no time at my house, it molded. I threw out the moldy batch and >composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and >every KT brew and hotel jar, and let them sit with bleach overnight, then >scrubbed out again in the AM. I found a two SCOBYs with starter donated in my >area, and began from scratch again, with two simultaneous batches -- one white >tea, one green tea in my KT brew jar, and one in my friend's (now bleached and >cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, >used filtered water from a local dispenser and set out anxiously awaiting my new >brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with >throwing out all batches and SCOBYs, and starting completely over. I cover my >jars with a flour-sack cloth (just a square of cotton cloth) and rubberband >around the mouth, and one sits under a towel (for light control) on the counter >corner, and the other in a closed cabinet. I did NOT use new cloths the last >time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. >I don't know what's causing it, what to do to prevent it, or how to get back >onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to >advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic >starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2011 Report Share Posted January 26, 2011 One thing that caught my eye was that you did not use any black tea in the last batches .. you mentioned white & green tea only. I've always heard that one has to keep at least some black tea in the kombucha to supply whatever it is that is missing in herbals, or green tea. Perhaps?? Oh, I use coffee filters as covers & usually drape a distowel or some such over that but the coffee filters I think is easier to go with sanitary every time than cloth. Or put the cloth in the microwave for a bit ..(but watch and not very long ... depending on size of cloth just 20-30 seconds for medium size. ) Joyce Simmerman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2011 Report Share Posted January 26, 2011 One thing that caught my eye was that you did not use any black tea in the last batches .. you mentioned white & green tea only. I've always heard that one has to keep at least some black tea in the kombucha to supply whatever it is that is missing in herbals, or green tea. Perhaps?? Oh, I use coffee filters as covers & usually drape a distowel or some such over that but the coffee filters I think is easier to go with sanitary every time than cloth. Or put the cloth in the microwave for a bit ..(but watch and not very long ... depending on size of cloth just 20-30 seconds for medium size. ) Joyce Simmerman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2011 Report Share Posted January 26, 2011 One thing that caught my eye was that you did not use any black tea in the last batches .. you mentioned white & green tea only. I've always heard that one has to keep at least some black tea in the kombucha to supply whatever it is that is missing in herbals, or green tea. Perhaps?? Oh, I use coffee filters as covers & usually drape a distowel or some such over that but the coffee filters I think is easier to go with sanitary every time than cloth. Or put the cloth in the microwave for a bit ..(but watch and not very long ... depending on size of cloth just 20-30 seconds for medium size. ) Joyce Simmerman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2011 Report Share Posted January 26, 2011 I think the only thing that matters is that you add starter (finished kombucha) or distilled vinegar to each new batch. The starter needs to be at the correct ph.. I go by taste. You need to taste zero sugar and zero tea.... " Joyce M. Simmerman " wrote: >One thing that caught my eye was that you did not use any black tea in >the last batches .. you mentioned white & green tea only. I've always >heard that one has to keep at least some black tea in the kombucha to >supply whatever it is that is missing in herbals, or green tea. >Perhaps?? Oh, I use coffee filters as covers & usually drape a >distowel or some such over that but the coffee filters I think is >easier >to go with sanitary every time than cloth. Or put the cloth in the >microwave for a bit ..(but watch and not very long ... depending on >size >of cloth just 20-30 seconds for medium size. ) Joyce Simmerman -- Sent from my Android phone with K-9 Mail. Please excuse my brevity. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2011 Report Share Posted January 26, 2011 I think the only thing that matters is that you add starter (finished kombucha) or distilled vinegar to each new batch. The starter needs to be at the correct ph.. I go by taste. You need to taste zero sugar and zero tea.... " Joyce M. Simmerman " wrote: >One thing that caught my eye was that you did not use any black tea in >the last batches .. you mentioned white & green tea only. I've always >heard that one has to keep at least some black tea in the kombucha to >supply whatever it is that is missing in herbals, or green tea. >Perhaps?? Oh, I use coffee filters as covers & usually drape a >distowel or some such over that but the coffee filters I think is >easier >to go with sanitary every time than cloth. Or put the cloth in the >microwave for a bit ..(but watch and not very long ... depending on >size >of cloth just 20-30 seconds for medium size. ) Joyce Simmerman -- Sent from my Android phone with K-9 Mail. Please excuse my brevity. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2011 Report Share Posted January 26, 2011 Sue, Wow-2:1 ratio? and the way you said was 2 parts starter tea to 1 part sweet tea-maybe you meant the other way, but still that is alot of starter tea! How do you ever have enough to drink! I think the key is using very sour starter tea and I learned not to use more than 10% if I want it to taste good. I keep a pot of very sour KT with my scobys and use that, not what I am brewing and drinking. In the beginning I didn't have any starter and I used vinegar and the KT just tasted like watered down vinegar. Just my 2 cents! Cheers! > > Mel, > I think your problem is insufficient ratio " starter tea " from the previous kombucha tea brew to your freshly brew tea. Ratio 2:1 (starter tea to freshly brew tea). If you make sure you have sufficient starter tea then the scoby will not mold! If you dont have sufficient starter tea, then add some " boiled and cooled apple cider " on top of your scoby daily. > > I've the same problems as you as my scobies keep having fuzzy white molds as I brew my KT with very little starter tea. I searched the net for solution and was told to add some boiled and cooled apple cider ( I add abt 1 TBSP) on top of my 1 litre fresh tea and continuously add the same amount daily and I found that it helps to prevent mold. > > I hope this help you as it did for me - my KT is now molds free. After getting molds free scoby, make sure you left with lots of starter tea for the next brew!!! Then you dont have to add any more " apple cider solution " . > > Rgs, sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2011 Report Share Posted January 26, 2011 Sue, Wow-2:1 ratio? and the way you said was 2 parts starter tea to 1 part sweet tea-maybe you meant the other way, but still that is alot of starter tea! How do you ever have enough to drink! I think the key is using very sour starter tea and I learned not to use more than 10% if I want it to taste good. I keep a pot of very sour KT with my scobys and use that, not what I am brewing and drinking. In the beginning I didn't have any starter and I used vinegar and the KT just tasted like watered down vinegar. Just my 2 cents! Cheers! > > Mel, > I think your problem is insufficient ratio " starter tea " from the previous kombucha tea brew to your freshly brew tea. Ratio 2:1 (starter tea to freshly brew tea). If you make sure you have sufficient starter tea then the scoby will not mold! If you dont have sufficient starter tea, then add some " boiled and cooled apple cider " on top of your scoby daily. > > I've the same problems as you as my scobies keep having fuzzy white molds as I brew my KT with very little starter tea. I searched the net for solution and was told to add some boiled and cooled apple cider ( I add abt 1 TBSP) on top of my 1 litre fresh tea and continuously add the same amount daily and I found that it helps to prevent mold. > > I hope this help you as it did for me - my KT is now molds free. After getting molds free scoby, make sure you left with lots of starter tea for the next brew!!! Then you dont have to add any more " apple cider solution " . > > Rgs, sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2011 Report Share Posted January 26, 2011 Sue, Wow-2:1 ratio? and the way you said was 2 parts starter tea to 1 part sweet tea-maybe you meant the other way, but still that is alot of starter tea! How do you ever have enough to drink! I think the key is using very sour starter tea and I learned not to use more than 10% if I want it to taste good. I keep a pot of very sour KT with my scobys and use that, not what I am brewing and drinking. In the beginning I didn't have any starter and I used vinegar and the KT just tasted like watered down vinegar. Just my 2 cents! Cheers! > > Mel, > I think your problem is insufficient ratio " starter tea " from the previous kombucha tea brew to your freshly brew tea. Ratio 2:1 (starter tea to freshly brew tea). If you make sure you have sufficient starter tea then the scoby will not mold! If you dont have sufficient starter tea, then add some " boiled and cooled apple cider " on top of your scoby daily. > > I've the same problems as you as my scobies keep having fuzzy white molds as I brew my KT with very little starter tea. I searched the net for solution and was told to add some boiled and cooled apple cider ( I add abt 1 TBSP) on top of my 1 litre fresh tea and continuously add the same amount daily and I found that it helps to prevent mold. > > I hope this help you as it did for me - my KT is now molds free. After getting molds free scoby, make sure you left with lots of starter tea for the next brew!!! Then you dont have to add any more " apple cider solution " . > > Rgs, sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2011 Report Share Posted January 27, 2011 I feel weird being the one giving advice to someone who's been doing this for years given that I started less than a year ago, but here goes... When I make tea, I allow the water to boil for a few minutes. I then add sugar and allow it to boil for a few more minutes. I then take it off heat and add the tea. I usually allow it to steep for upwards of 15 minutes (in some cases hours simply because I forgot). I use far more starter than " required " simply because I am lazy and I use a continuous brewing system. That's pretty much all I do.. hope this helps. My starter is very acidic, as my brew is usually pretty acidic. The only thing you might be doing wrong I can think of... do you boil the sugar in the water for a while? > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2011 Report Share Posted January 27, 2011 I feel weird being the one giving advice to someone who's been doing this for years given that I started less than a year ago, but here goes... When I make tea, I allow the water to boil for a few minutes. I then add sugar and allow it to boil for a few more minutes. I then take it off heat and add the tea. I usually allow it to steep for upwards of 15 minutes (in some cases hours simply because I forgot). I use far more starter than " required " simply because I am lazy and I use a continuous brewing system. That's pretty much all I do.. hope this helps. My starter is very acidic, as my brew is usually pretty acidic. The only thing you might be doing wrong I can think of... do you boil the sugar in the water for a while? > > Hi Folks, > > I have been brewing KT for years, without incident. I had a hotel with about 15 perfect and healthy SCOBYs in a 2 gal. jar, and a gorgeous, effervescent batch going at all times, using a nice big 1-1/2 gal. glass container. I began traveling back and forth between OH and CA a couple of times a year, and my brew became a bit neglected. I returned home (CA) permanently, and started getting my batch going again, but alas, I think too much time passed and the SCOBYs were too starved to revive (though I fed the hotel the occasional sugar-tea fix). > > My buddy gave me his continuous brew in another 2-gal. glass container, and within no time at my house, it molded. I threw out the moldy batch and composted ALL of the lifeless SCOBYs -- mine and his. I scrubbed out each and every KT brew and hotel jar, and let them sit with bleach overnight, then scrubbed out again in the AM. I found a two SCOBYs with starter donated in my area, and began from scratch again, with two simultaneous batches -- one white tea, one green tea in my KT brew jar, and one in my friend's (now bleached and cleaned) donated continuous brew jar. I bought new organic raw turbinado sugar, used filtered water from a local dispenser and set out anxiously awaiting my new brews. > > BOTH BREWS began molding over within 5 days!! So, I'm once again faced with throwing out all batches and SCOBYs, and starting completely over. I cover my jars with a flour-sack cloth (just a square of cotton cloth) and rubberband around the mouth, and one sits under a towel (for light control) on the counter corner, and the other in a closed cabinet. I did NOT use new cloths the last time. > > I've now thrown away about 5 gallons of potential tea, and 20 SCOBYs, overall. I don't know what's causing it, what to do to prevent it, or how to get back onto my good regular brew cycle. And, I am now out of SCOBYs and local sources. > > I've looked through the message archives, but don't see anything specific to advise me. Any help/advice is most appreciated! > (Also, if anyone has any amazingly healthy SCOBYs with some good acidic starter, I will gladly pay shipping -- I'm in So. CA) > > THANKS! > Mel > > Quote Link to comment Share on other sites More sharing options...
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