RE: I'm a newbie with questions! (Deb)

[Guest guest]

Thanks so much for the tips Margret!! I really appreciate you sharing your

knowledge. Thanks also for the comment about my blog, I enjoy my hobbies,

and love living on the farm with our animals and especially love my

wonderful hubby.

Deb

www.dapperdoxie.com

" Remember when you quit laughing, you quit living. "

Re: I'm a newbie with questions! (Deb)

In message <00bf01cbc749$c5cede40$516c9ac0$@com> you wrote:

> Hi all, I'm new here, just joined today.

Welcome Deb!:-)

> .... so I had to wonder what is the right way to do it. dimly lit, or not.

I have brewed in light and dark conditions - it really does not matter.

Direct sunlight, because of the ultra-violet antibacterial radiation, might

affect the micro-culture, but this is just a theory. I should not worry!

> usually in the 60's in here.almost never in the 70's, so I'm kinda worried

> about being ABLE to brew kombucha.

Again, you should not worry. Find the warmest place in your house, which

is often the kitchen, as in my case. My kitchen gets very cold during the

night when there is no heating on, but it makes up for it during the day,

as the warmth from baking and cooking helps the fermentation along.

> I've also read you shouldn't have it near electrical appliances,

You wouldn't drop an electrical appliance in your Kombucha brew while

plugged in???? Can't envisage the scenario ;-) I have one of my large

glass brewing containers (1 and a half gallon one) on a heat pad). It does

not brew any better or worse than my many other jars without a heat pad.

So, I should not worry about the warmth issue either.

> I'm also wondering what apple cider vinegar does for the brew?

I would add pasteurised (previously boiled) cider vinegar!), as you don't

want the vinegar culture messing with the Kombucha culture.

Vinegar is mainly added to boost the acidity of the brew at a time when you

may not have yet Kombucha vinegar (Kombucha brew left going for a long

time - when the culture has eaten all, or most of the sugar out of the

brew.)

The ideal situation would be that your Kombucha donor also gives you some

acidic KT to go with the scoby. Both the scoby AND the liquid carry the

Kombucha DNA micro culture. Komubucha vinegar is always the best.

The proportion of starter to new sweet tea should be about 1:10, e.g. about

half a cup of vinegar to 1 quart of sweet tea = very approximate! ;-)

The acidity is important for the brew as it discourages the formation of

mold and creates a brewing-friendly environment.

> www.dapperdoxie.com

Am quite blown away by your beautiful family and craft, Deb. :-)

God's blessings!

Margret in merry old England! ;-)

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

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