Re: resting scoby before brewing?

[Guest guest]

>>> Also I don't know if I should split it yet or do my next brew with my

starter

>>>(shared by a friend) and the new baby together. My baby is 1/8-1/4 " thick

with

>>>some parts thinner and some thicker, in a tall gallon jar. Is it best to let

>>>the scoby get some age or to keep using babies? I will share eventually but

>>>wonder if its better to wait.<<<

I tore my babies off the mother when they were thin like you are saying your

babies are. There were two, one on the top and one on the under side. The mother

is now with my Dad 150 miles north of me. We are both in the northern

hemisphere, from the eastern panhandle of WV to central PA. The mother who

produced the babies, brewed quicker than the mother and babies are separately.

Dad's brew is not ready to bottle, and neither is mine. It has been at least

three weeks. Dad's house is warmer than mine and it still is not making a

difference. The first brew was quicker. My strategy for my third batch, is to

let the babies on the mother until they are 1/2 to 1 inch thick because that is

the size she was when my scoby friend gave her to me. I have them all out in my

truck since this morning, trying to boost them with natural heat from the sun

warming up my truck.

[Guest guest]

I like to ferment with layers of scobies that are at least 1 inch thick, because

my kombucha will ferment quicker than if I have only a thin mass of scoby. This

practice is particularly important during cooler months (here in Canada we have

many of them...).

Better wait with sharing, you will have plenty of scobies to spare in months to

come....

Also I don't know if I should split it yet or do my next brew with my starter

(shared by a friend) and the new baby together. My baby is 1/8-1/4 " thick with

some parts thinner and some thicker, in a tall gallon jar. Is it best to let

the scoby get some age or to keep using babies? I will share eventually but

wonder if its better to wait.

>

> Kare

>

[Guest guest]

Thanks Doris, I am also in Canada and still waiting for spring to arrive. 

 

SUCCESS!!  I just bottled up my first brew and had a small glass.  It is

really delicious.  Now, I copied what this fellow who has brewed for 25 years

does and he adds a cup of organic cranberry juice to the tea in the very first

brewing.  I may have been spoiled by this.  It is like a light bubbly rose

wine.  I can really taste the cranberry.

 

I'm going to try the next brew with just the black and green tea combo. When I

sampled my friend's, I found it to be drinkable but didn't really like the

taste.

 

The scoby my friend gave me is quite dark and does not at all have the form of

the baby that was just created.  I don't know if that is because of the way she

pulled it apart.  I can see how one gets attached to these things.  Mine looks

so much better.  I will use them both together in the next brew.  I am really

enjoying this adventure and know I will love the health benefits.

 

Kare

 

 

 

I like to ferment with layers of scobies that are at least 1 inch thick, because

my kombucha will ferment quicker than if I have only a thin mass of scoby. This

practice is particularly important during cooler months (here in Canada we have

many of them...).

Better wait with sharing, you will have plenty of scobies to spare in months to

come....

Also I don't know if I should split it yet or do my next brew with my starter

(shared by a friend) and the new baby together. My baby is 1/8-1/4 " thick with

some parts thinner and some thicker, in a tall gallon jar. Is it best to let the

scoby get some age or to keep using babies? I will share eventually but wonder

if its better to wait.

>

> Kare

>

[Guest guest]

Thanks Doris, I am also in Canada and still waiting for spring to arrive. 

 

SUCCESS!!  I just bottled up my first brew and had a small glass.  It is

really delicious.  Now, I copied what this fellow who has brewed for 25 years

does and he adds a cup of organic cranberry juice to the tea in the very first

brewing.  I may have been spoiled by this.  It is like a light bubbly rose

wine.  I can really taste the cranberry.

 

I'm going to try the next brew with just the black and green tea combo. When I

sampled my friend's, I found it to be drinkable but didn't really like the

taste.

 

The scoby my friend gave me is quite dark and does not at all have the form of

the baby that was just created.  I don't know if that is because of the way she

pulled it apart.  I can see how one gets attached to these things.  Mine looks

so much better.  I will use them both together in the next brew.  I am really

enjoying this adventure and know I will love the health benefits.

 

Kare

 

 

 

I like to ferment with layers of scobies that are at least 1 inch thick, because

my kombucha will ferment quicker than if I have only a thin mass of scoby. This

practice is particularly important during cooler months (here in Canada we have

many of them...).

Better wait with sharing, you will have plenty of scobies to spare in months to

come....

Also I don't know if I should split it yet or do my next brew with my starter

(shared by a friend) and the new baby together. My baby is 1/8-1/4 " thick with

some parts thinner and some thicker, in a tall gallon jar. Is it best to let the

scoby get some age or to keep using babies? I will share eventually but wonder

if its better to wait.

>

> Kare

>

[Guest guest]

Hi Kare,

There is no need to rest a SCOBY before brewing. In fact, placing a

SCOBY in the fridge will only slow down the process the next time you

brew. SCOBYs never require refrigeration.

Perhaps the process is being overthought? The bacteria and yeast know

what to do. There is nothing wrong with using 2 or 3 SCOBYs in a batch,

so try that for increasing your brew speed.

Also, do not share your SCOBYs right away. First you must build up the

power of your brew and then create a " SCOBY hotel " for yourself so you

have backups. Then you can begin sharing with friends.

Also, I would recommend against moving your brew around regularly. The

bacteria and yeast will produce the most robust brew if they are left

undisturbed. Transporting it out out the car and back only exposes it to

potential contamination, plus direct sunlight will damage the culture.

Instead, look for a heating solution (you can find a quality custom

kombucha heating mat to last for years for about $40.)

Hannah

The Kombucha Mamma

[Guest guest]

Hi Vernon and EveryOne,

When I first made Kombucha tea, I tried every form of sugar I could think of and

finally decided that, for me, organic evaporated cane juice from Wholesome foods

worked the best. I recommend that you do your own trial and error to see what

works for you. I did not like the result with Sucanat but someone else might.

Whenever you experiment it is a good idea to set some finished KT and a SCOBY

aside that are not involved in your experiment in case it does not come out to

your liking.

Be careful that your brew is topped with a fine weave cloth and a sturdy rubber

band if your porch is open to the elements. Many insects love KT.

Sunlight is harmful to bacteria and healthy bacteria are part of Kombucha.

Peace, Love and Harmony,

Bev

Kombucha Manna Drops

http://KMI.mannainternational.com

Manna Green & White Tea Extract

http://GTE.mannainternational.com

100% Certified Organic

Made and packaged in Glass

>

> I hadn't thought about sunlight being harmful to the scoby. I have relocated

my brew station to a safety area of my porch. 

> This morning I used Sucanat sugar for the first time since it is sugar that is

unrefined. 

> Has anyone tried this before?

>

> Vernon

>

>

[Guest guest]

Hi Vernon and EveryOne,

When I first made Kombucha tea, I tried every form of sugar I could think of and

finally decided that, for me, organic evaporated cane juice from Wholesome foods

worked the best. I recommend that you do your own trial and error to see what

works for you. I did not like the result with Sucanat but someone else might.

Whenever you experiment it is a good idea to set some finished KT and a SCOBY

aside that are not involved in your experiment in case it does not come out to

your liking.

Be careful that your brew is topped with a fine weave cloth and a sturdy rubber

band if your porch is open to the elements. Many insects love KT.

Sunlight is harmful to bacteria and healthy bacteria are part of Kombucha.

Peace, Love and Harmony,

Bev

Kombucha Manna Drops

http://KMI.mannainternational.com

Manna Green & White Tea Extract

http://GTE.mannainternational.com

100% Certified Organic

Made and packaged in Glass

>

> I hadn't thought about sunlight being harmful to the scoby. I have relocated

my brew station to a safety area of my porch. 

> This morning I used Sucanat sugar for the first time since it is sugar that is

unrefined. 

> Has anyone tried this before?

>

> Vernon

>

>

[Guest guest]

We did a batch with unrefined sugar - that still had all the molasses in it

- we really liked it but it tastes much different than the ones with

evaporated cane sugar. It is heavier and you can taste the molasses in it -

there was also a lot of sediment in the jar that I ended up dumping down the

drain. My other half who drinks beer said it had more of a beer flavor to

it. I don't drink beer but I thought it was an interesting comentary.

I have two batches going right now with evaporated cane and one experimental

with coconut sugar (also very dark and a richer tasting sugar). All three

batches are moving along nicely - with nice scobys forming. Too soon to

taste.

Jaxi

> Hi Vernon and EveryOne,

>

> When I first made Kombucha tea, I tried every form of sugar I could think

> of and finally decided that, for me, organic evaporated cane juice from

> Wholesome foods worked the best. I recommend that you do your own trial and

> error to see what works for you. I did not like the result with Sucanat but

> someone else might.

>

> Whenever you experiment it is a good idea to set some finished KT and a

> SCOBY aside that are not involved in your experiment in case it does not

> come out to your liking.

>

> Be careful that your brew is topped with a fine weave cloth and a sturdy

> rubber band if your porch is open to the elements. Many insects love KT.

>

> Sunlight is harmful to bacteria and healthy bacteria are part of Kombucha.

>

> Peace, Love and Harmony,

> Bev

> Kombucha Manna Drops

> http://KMI.mannainternational.com <http://kmi.mannainternational.com/>

> Manna Green & White Tea Extract

> http://GTE.mannainternational.com <http://gte.mannainternational.com/>

> 100% Certified Organic

> Made and packaged in Glass

>

>

> >

> > I hadn't thought about sunlight being harmful to the scoby. I have

> relocated my brew station to a safety area of my porch.

> > This morning I used Sucanat sugar for the first time since it is sugar

> that is unrefined.

> > Has anyone tried this before?

> >

> > Vernon

> >

> >