Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 Thank you, thank you ,THANK YOU. Sometimes I just need help to think through my journey full of dilemmas. This one has been very trying for me. That makes sense, what you said about the two different times I tasted it a few days apart. I was kind of thinking the same way because how else could it have gotten so very much of a bite if it hadn't already been fermenting down farther in the jar? I just have thought that the more acidic tea would be at the top at the scoby. I actually called my Dad and told him to try his with a straw because his is taking a long time, too. He is learning right along-side of me. Thanks for the fixer upper idea, too. I will do that. I can just take some out and use it other ways and make room for more sweet tea. ________________________________ To: original_kombucha Sent: Sun, May 15, 2011 1:26:25 PM Subject: Re: Cold house - KT Since it took only two days to develop some " bite, " your kombucha clearly was fermenting some (even if it wasn't obvious), but the difference in temp (and not moving it around) was apparently all it needed to fully develop. Also, could be that when you sampled it earlier, the area where you tested wasn't really integrated w/ the more fermented part. (I don't know enough about specific gravity of sweetened tea vs. fermented kombucha to really speculate a guess, but when I first started making kt, folks said to dip a straw or turkey-baster *below* the halfway point when you sample.) In terms of how to " fix, " all you have to do is add more sweetened tea, and start tasting in 3-5 days. If you add only a small amount of tea, won't take long to ferment. (That's the concept behind " continuous brew. " ) If you add a lot of tea, will take longer to create kombucha you like. If you don't have enough room in your vessel to add the tea, you can divide the kombucha (and scoby) between two vessels, so you have two batches of kombucha going at same time. Some people like using super-strong kombucha in the place of vinegar, BTW, as w/ salad dressings. Good luck! > > My KT has been house-bound since Wed, because of advice from here not to move >it from the house to the truck and back again from day to night. A week of that >method did not ferment it anyway, because I tasted it Wed and it was still >sweet. > > I tasted my KT again last night and it now bites like vinegar! Just 2 days did >that! I think that spring has finally been warm enough during the nights since >Wed that it did not cool the house down below fermenting temps. Finally! I have >it on a high shelf at the ceiling height so it is about 2 degrees warmer there. > > Since it bites like vinegar now, taking my breath away when I swallow, should I >just leave both jugs be for a few more days before I pour it off to let it get >more acidic? Or would you pour it all off except for, say 2 or 3 cups, and put >one scoby in that to let that much get really acidic? Or does someone have an >even better idea for me? > > Consider that it just might stay warm here now. We have had so much rain every >week for about two months and it always kept the temps too cold in my house. I >think it will stay warm now, though, because it rained yesterday and today and >the rain did not cool the outside temps down. Most obviously because my brew >bites now after these two days. So I might be over the cold hump where I live. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 Thank you, thank you ,THANK YOU. Sometimes I just need help to think through my journey full of dilemmas. This one has been very trying for me. That makes sense, what you said about the two different times I tasted it a few days apart. I was kind of thinking the same way because how else could it have gotten so very much of a bite if it hadn't already been fermenting down farther in the jar? I just have thought that the more acidic tea would be at the top at the scoby. I actually called my Dad and told him to try his with a straw because his is taking a long time, too. He is learning right along-side of me. Thanks for the fixer upper idea, too. I will do that. I can just take some out and use it other ways and make room for more sweet tea. ________________________________ To: original_kombucha Sent: Sun, May 15, 2011 1:26:25 PM Subject: Re: Cold house - KT Since it took only two days to develop some " bite, " your kombucha clearly was fermenting some (even if it wasn't obvious), but the difference in temp (and not moving it around) was apparently all it needed to fully develop. Also, could be that when you sampled it earlier, the area where you tested wasn't really integrated w/ the more fermented part. (I don't know enough about specific gravity of sweetened tea vs. fermented kombucha to really speculate a guess, but when I first started making kt, folks said to dip a straw or turkey-baster *below* the halfway point when you sample.) In terms of how to " fix, " all you have to do is add more sweetened tea, and start tasting in 3-5 days. If you add only a small amount of tea, won't take long to ferment. (That's the concept behind " continuous brew. " ) If you add a lot of tea, will take longer to create kombucha you like. If you don't have enough room in your vessel to add the tea, you can divide the kombucha (and scoby) between two vessels, so you have two batches of kombucha going at same time. Some people like using super-strong kombucha in the place of vinegar, BTW, as w/ salad dressings. Good luck! > > My KT has been house-bound since Wed, because of advice from here not to move >it from the house to the truck and back again from day to night. A week of that >method did not ferment it anyway, because I tasted it Wed and it was still >sweet. > > I tasted my KT again last night and it now bites like vinegar! Just 2 days did >that! I think that spring has finally been warm enough during the nights since >Wed that it did not cool the house down below fermenting temps. Finally! I have >it on a high shelf at the ceiling height so it is about 2 degrees warmer there. > > Since it bites like vinegar now, taking my breath away when I swallow, should I >just leave both jugs be for a few more days before I pour it off to let it get >more acidic? Or would you pour it all off except for, say 2 or 3 cups, and put >one scoby in that to let that much get really acidic? Or does someone have an >even better idea for me? > > Consider that it just might stay warm here now. We have had so much rain every >week for about two months and it always kept the temps too cold in my house. I >think it will stay warm now, though, because it rained yesterday and today and >the rain did not cool the outside temps down. Most obviously because my brew >bites now after these two days. So I might be over the cold hump where I live. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 Thank you, thank you ,THANK YOU. Sometimes I just need help to think through my journey full of dilemmas. This one has been very trying for me. That makes sense, what you said about the two different times I tasted it a few days apart. I was kind of thinking the same way because how else could it have gotten so very much of a bite if it hadn't already been fermenting down farther in the jar? I just have thought that the more acidic tea would be at the top at the scoby. I actually called my Dad and told him to try his with a straw because his is taking a long time, too. He is learning right along-side of me. Thanks for the fixer upper idea, too. I will do that. I can just take some out and use it other ways and make room for more sweet tea. ________________________________ To: original_kombucha Sent: Sun, May 15, 2011 1:26:25 PM Subject: Re: Cold house - KT Since it took only two days to develop some " bite, " your kombucha clearly was fermenting some (even if it wasn't obvious), but the difference in temp (and not moving it around) was apparently all it needed to fully develop. Also, could be that when you sampled it earlier, the area where you tested wasn't really integrated w/ the more fermented part. (I don't know enough about specific gravity of sweetened tea vs. fermented kombucha to really speculate a guess, but when I first started making kt, folks said to dip a straw or turkey-baster *below* the halfway point when you sample.) In terms of how to " fix, " all you have to do is add more sweetened tea, and start tasting in 3-5 days. If you add only a small amount of tea, won't take long to ferment. (That's the concept behind " continuous brew. " ) If you add a lot of tea, will take longer to create kombucha you like. If you don't have enough room in your vessel to add the tea, you can divide the kombucha (and scoby) between two vessels, so you have two batches of kombucha going at same time. Some people like using super-strong kombucha in the place of vinegar, BTW, as w/ salad dressings. Good luck! > > My KT has been house-bound since Wed, because of advice from here not to move >it from the house to the truck and back again from day to night. A week of that >method did not ferment it anyway, because I tasted it Wed and it was still >sweet. > > I tasted my KT again last night and it now bites like vinegar! Just 2 days did >that! I think that spring has finally been warm enough during the nights since >Wed that it did not cool the house down below fermenting temps. Finally! I have >it on a high shelf at the ceiling height so it is about 2 degrees warmer there. > > Since it bites like vinegar now, taking my breath away when I swallow, should I >just leave both jugs be for a few more days before I pour it off to let it get >more acidic? Or would you pour it all off except for, say 2 or 3 cups, and put >one scoby in that to let that much get really acidic? Or does someone have an >even better idea for me? > > Consider that it just might stay warm here now. We have had so much rain every >week for about two months and it always kept the temps too cold in my house. I >think it will stay warm now, though, because it rained yesterday and today and >the rain did not cool the outside temps down. Most obviously because my brew >bites now after these two days. So I might be over the cold hump where I live. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 You are NOT going to believe me when I say this, because I almost don't. But after I tasted it yesterday for the second time and it took my breath away with the bite, I just kept it on the kitchen table (did not put it back on the shelf at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. It does not have ANY of the bite it had Friday and Sat. I'm just gonna bottle it and see what it does anyway. It's been four to six weeks now for both jugs. I just don't know what it wants. The house temp was well within fermenting temps again in the last 24 hours, so I don't have any explanation as to why this is doing this to me. My third scoby is really solid, so that grew. My second scoby did something, but it shrank away from the sides. It looks like there is more of it hanging down in the jug. ________________________________ Thank you, thank you ,THANK YOU. Sometimes I just need help to think through my journey full of dilemmas. This one has been very trying for me. That makes sense, what you said about the two different times I tasted it a few days apart. I was kind of thinking the same way because how else could it have gotten so very much of a bite if it hadn't already been fermenting down farther in the jar? I just have thought that the more acidic tea would be at the top at the scoby. I actually called my Dad and told him to try his with a straw because his is taking a long time, too. He is learning right along-side of me. Thanks for the fixer upper idea, too. I will do that. I can just take some out and use it other ways and make room for more sweet tea. ________________________________ To: original_kombucha Sent: Sun, May 15, 2011 1:26:25 PM Subject: Re: Cold house - KT Since it took only two days to develop some " bite, " your kombucha clearly was fermenting some (even if it wasn't obvious), but the difference in temp (and not moving it around) was apparently all it needed to fully develop. Also, could be that when you sampled it earlier, the area where you tested wasn't really integrated w/ the more fermented part. (I don't know enough about specific gravity of sweetened tea vs. fermented kombucha to really speculate a guess, but when I first started making kt, folks said to dip a straw or turkey-baster *below* the halfway point when you sample.) In terms of how to " fix, " all you have to do is add more sweetened tea, and start tasting in 3-5 days. If you add only a small amount of tea, won't take long to ferment. (That's the concept behind " continuous brew. " ) If you add a lot of tea, will take longer to create kombucha you like. If you don't have enough room in your vessel to add the tea, you can divide the kombucha (and scoby) between two vessels, so you have two batches of kombucha going at same time. Some people like using super-strong kombucha in the place of vinegar, BTW, as w/ salad dressings. Good luck! > > My KT has been house-bound since Wed, because of advice from here not to move >it from the house to the truck and back again from day to night. A week of that >method did not ferment it anyway, because I tasted it Wed and it was still >sweet. > > I tasted my KT again last night and it now bites like vinegar! Just 2 days did >that! I think that spring has finally been warm enough during the nights since >Wed that it did not cool the house down below fermenting temps. Finally! I have >it on a high shelf at the ceiling height so it is about 2 degrees warmer there. > > Since it bites like vinegar now, taking my breath away when I swallow, should I > >just leave both jugs be for a few more days before I pour it off to let it get >more acidic? Or would you pour it all off except for, say 2 or 3 cups, and put >one scoby in that to let that much get really acidic? Or does someone have an >even better idea for me? > > Consider that it just might stay warm here now. We have had so much rain every >week for about two months and it always kept the temps too cold in my house. I >think it will stay warm now, though, because it rained yesterday and today and >the rain did not cool the outside temps down. Most obviously because my brew >bites now after these two days. So I might be over the cold hump where I live. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 You are NOT going to believe me when I say this, because I almost don't. But after I tasted it yesterday for the second time and it took my breath away with the bite, I just kept it on the kitchen table (did not put it back on the shelf at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. It does not have ANY of the bite it had Friday and Sat. I'm just gonna bottle it and see what it does anyway. It's been four to six weeks now for both jugs. I just don't know what it wants. The house temp was well within fermenting temps again in the last 24 hours, so I don't have any explanation as to why this is doing this to me. My third scoby is really solid, so that grew. My second scoby did something, but it shrank away from the sides. It looks like there is more of it hanging down in the jug. ________________________________ Thank you, thank you ,THANK YOU. Sometimes I just need help to think through my journey full of dilemmas. This one has been very trying for me. That makes sense, what you said about the two different times I tasted it a few days apart. I was kind of thinking the same way because how else could it have gotten so very much of a bite if it hadn't already been fermenting down farther in the jar? I just have thought that the more acidic tea would be at the top at the scoby. I actually called my Dad and told him to try his with a straw because his is taking a long time, too. He is learning right along-side of me. Thanks for the fixer upper idea, too. I will do that. I can just take some out and use it other ways and make room for more sweet tea. ________________________________ To: original_kombucha Sent: Sun, May 15, 2011 1:26:25 PM Subject: Re: Cold house - KT Since it took only two days to develop some " bite, " your kombucha clearly was fermenting some (even if it wasn't obvious), but the difference in temp (and not moving it around) was apparently all it needed to fully develop. Also, could be that when you sampled it earlier, the area where you tested wasn't really integrated w/ the more fermented part. (I don't know enough about specific gravity of sweetened tea vs. fermented kombucha to really speculate a guess, but when I first started making kt, folks said to dip a straw or turkey-baster *below* the halfway point when you sample.) In terms of how to " fix, " all you have to do is add more sweetened tea, and start tasting in 3-5 days. If you add only a small amount of tea, won't take long to ferment. (That's the concept behind " continuous brew. " ) If you add a lot of tea, will take longer to create kombucha you like. If you don't have enough room in your vessel to add the tea, you can divide the kombucha (and scoby) between two vessels, so you have two batches of kombucha going at same time. Some people like using super-strong kombucha in the place of vinegar, BTW, as w/ salad dressings. Good luck! > > My KT has been house-bound since Wed, because of advice from here not to move >it from the house to the truck and back again from day to night. A week of that >method did not ferment it anyway, because I tasted it Wed and it was still >sweet. > > I tasted my KT again last night and it now bites like vinegar! Just 2 days did >that! I think that spring has finally been warm enough during the nights since >Wed that it did not cool the house down below fermenting temps. Finally! I have >it on a high shelf at the ceiling height so it is about 2 degrees warmer there. > > Since it bites like vinegar now, taking my breath away when I swallow, should I > >just leave both jugs be for a few more days before I pour it off to let it get >more acidic? Or would you pour it all off except for, say 2 or 3 cups, and put >one scoby in that to let that much get really acidic? Or does someone have an >even better idea for me? > > Consider that it just might stay warm here now. We have had so much rain every >week for about two months and it always kept the temps too cold in my house. I >think it will stay warm now, though, because it rained yesterday and today and >the rain did not cool the outside temps down. Most obviously because my brew >bites now after these two days. So I might be over the cold hump where I live. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 Before I ever got onto this " Kombucha " thread, I went on the internet and Googled " Kombucha cultures. " It put me onto a lot of websites and videos that were VERY INFORMATIVE. It amazes me how little some people who are on this thread actually know about how to do the KT thing. This is where I got most of my 411. Hannah Crum's website is super-dependable, as is this guy named Dave. But you will also find a lot of people (more videos) who have a lot of 'variations on the theme' that can get confusing. Personally, I prefer a morepurist approach. Check it out. It should clear away some of the informational dreck ________________________________ To: original_kombucha Sent: Tue, May 17, 2011 9:38:17 AM Subject: Re: Re: Cold house - KT Hi Vicki, It's been longer than 4-6 weeks. It's been since the end of Jan or beginning of February. I started the crazy journey back then and did not taste KT once. It's just been 4-6 weeks for the current two scobys. I bottled this on Sunday, tasted some yesterday and it was fizzy and lightly carbonated, tasted some today and it is flat. So I guess the hotter your house, the better because it rained through the night here and cooled the temps down in the house. All this rain we're getting is definitely great for gardens! I added starter KT to the new brews and also 1 cup of Braggs raw, unfiltered apple cider vinegar. I hope that kind is OK. I have needed to go to my scoby friend for three scobys and starter, and twice for kefir grains, because I am having so much trouble getting going. So I did not want to go to her again for now two more cups of starter. Plus I just didn't have time on Sunday to do that. She only brews a gallon at a time and I want to let her keep all of that for her health. She wishes she knew more so she could help me, but she has not had any trouble. She lives in an apartment and does not even need to use her heat much. The other apartments on either side of her keep it so hot that sometimes she opens windows for air! She has no clue how to help me, so she just gives me new cultures and wishes me luck. She's looking for a house and if she buys one that burns gas, she'll be trying to scrimp on fuel, too, like me. So maybe one day I will be helping her with temperature issues. I have both bottles back on the top shelf. They are in a small box that keeps them snug together because it is easier for me to pull a box down than two jugs. So they are pretty well in total darkness with tea towels over them. I just hope this batch does much better. I am about due for an easy one, I think. ________________________________ I missed the earlier part of your posts, did not realize you have been struggling with this for 4-6 weeks! Not sure where you live, but clearly the cold environment in the beginning of your ferment had something to do with the long wait. I would not expect bottling to change the quality of this batch. Might give it a good stir, then start from scratch, using some of this kombucha as starter liquid. (If possible, also add some raw kombucha from another source. If you cannot get any, substitute *distilled* vinegar, either white or cider.) It's not that kombucha doesn't like *you*; it wasn't happy where you were " growing " it... sometimes it takes a while to get attuned to another being's needs! Just like moving a plant to a sunnier spot, or giving it appropriate fertilizer... You WILL get there if you keep trying! Good luck, Vicki > > You are NOT going to believe me when I say this, because I almost don't. But > after I tasted it yesterday for the second time and it took my breath away with > > > the bite, I just kept it on the kitchen table (did not put it back on the shelf > > > at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. >It > > does not have ANY of the bite it had Friday and Sat. > > I'm just gonna bottle it and see what it does anyway. It's been four to six > weeks now for both jugs. I just don't know what it wants. The house temp was > well within fermenting temps again in the last 24 hours, so I don't have any > explanation as to why this is doing this to me. My third scoby is really solid, > > > so that grew. My second scoby did something, but it shrank away from the sides. > > > It looks like there is more of it hanging down in the jug. > > > > > ________________________________ > > > > Thank you, thank you ,THANK YOU. > > Sometimes I just need help to think through my journey full of dilemmas. This > one has been very trying for me. > > That makes sense, what you said about the two different times I tasted it a few > > > days apart. I was kind of thinking the same way because how else could it have > gotten so very much of a bite if it hadn't already been fermenting down farther > > > in the jar? I just have thought that the more acidic tea would be at the top at > > > the scoby. I actually called my Dad and told him to try his with a straw >because > > > his is taking a long time, too. He is learning right along-side of me. > > Thanks for the fixer upper idea, too. I will do that. I can just take some out > and use it other ways and make room for more sweet tea. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 Before I ever got onto this " Kombucha " thread, I went on the internet and Googled " Kombucha cultures. " It put me onto a lot of websites and videos that were VERY INFORMATIVE. It amazes me how little some people who are on this thread actually know about how to do the KT thing. This is where I got most of my 411. Hannah Crum's website is super-dependable, as is this guy named Dave. But you will also find a lot of people (more videos) who have a lot of 'variations on the theme' that can get confusing. Personally, I prefer a morepurist approach. Check it out. It should clear away some of the informational dreck ________________________________ To: original_kombucha Sent: Tue, May 17, 2011 9:38:17 AM Subject: Re: Re: Cold house - KT Hi Vicki, It's been longer than 4-6 weeks. It's been since the end of Jan or beginning of February. I started the crazy journey back then and did not taste KT once. It's just been 4-6 weeks for the current two scobys. I bottled this on Sunday, tasted some yesterday and it was fizzy and lightly carbonated, tasted some today and it is flat. So I guess the hotter your house, the better because it rained through the night here and cooled the temps down in the house. All this rain we're getting is definitely great for gardens! I added starter KT to the new brews and also 1 cup of Braggs raw, unfiltered apple cider vinegar. I hope that kind is OK. I have needed to go to my scoby friend for three scobys and starter, and twice for kefir grains, because I am having so much trouble getting going. So I did not want to go to her again for now two more cups of starter. Plus I just didn't have time on Sunday to do that. She only brews a gallon at a time and I want to let her keep all of that for her health. She wishes she knew more so she could help me, but she has not had any trouble. She lives in an apartment and does not even need to use her heat much. The other apartments on either side of her keep it so hot that sometimes she opens windows for air! She has no clue how to help me, so she just gives me new cultures and wishes me luck. She's looking for a house and if she buys one that burns gas, she'll be trying to scrimp on fuel, too, like me. So maybe one day I will be helping her with temperature issues. I have both bottles back on the top shelf. They are in a small box that keeps them snug together because it is easier for me to pull a box down than two jugs. So they are pretty well in total darkness with tea towels over them. I just hope this batch does much better. I am about due for an easy one, I think. ________________________________ I missed the earlier part of your posts, did not realize you have been struggling with this for 4-6 weeks! Not sure where you live, but clearly the cold environment in the beginning of your ferment had something to do with the long wait. I would not expect bottling to change the quality of this batch. Might give it a good stir, then start from scratch, using some of this kombucha as starter liquid. (If possible, also add some raw kombucha from another source. If you cannot get any, substitute *distilled* vinegar, either white or cider.) It's not that kombucha doesn't like *you*; it wasn't happy where you were " growing " it... sometimes it takes a while to get attuned to another being's needs! Just like moving a plant to a sunnier spot, or giving it appropriate fertilizer... You WILL get there if you keep trying! Good luck, Vicki > > You are NOT going to believe me when I say this, because I almost don't. But > after I tasted it yesterday for the second time and it took my breath away with > > > the bite, I just kept it on the kitchen table (did not put it back on the shelf > > > at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. >It > > does not have ANY of the bite it had Friday and Sat. > > I'm just gonna bottle it and see what it does anyway. It's been four to six > weeks now for both jugs. I just don't know what it wants. The house temp was > well within fermenting temps again in the last 24 hours, so I don't have any > explanation as to why this is doing this to me. My third scoby is really solid, > > > so that grew. My second scoby did something, but it shrank away from the sides. > > > It looks like there is more of it hanging down in the jug. > > > > > ________________________________ > > > > Thank you, thank you ,THANK YOU. > > Sometimes I just need help to think through my journey full of dilemmas. This > one has been very trying for me. > > That makes sense, what you said about the two different times I tasted it a few > > > days apart. I was kind of thinking the same way because how else could it have > gotten so very much of a bite if it hadn't already been fermenting down farther > > > in the jar? I just have thought that the more acidic tea would be at the top at > > > the scoby. I actually called my Dad and told him to try his with a straw >because > > > his is taking a long time, too. He is learning right along-side of me. > > Thanks for the fixer upper idea, too. I will do that. I can just take some out > and use it other ways and make room for more sweet tea. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 Before I ever got onto this " Kombucha " thread, I went on the internet and Googled " Kombucha cultures. " It put me onto a lot of websites and videos that were VERY INFORMATIVE. It amazes me how little some people who are on this thread actually know about how to do the KT thing. This is where I got most of my 411. Hannah Crum's website is super-dependable, as is this guy named Dave. But you will also find a lot of people (more videos) who have a lot of 'variations on the theme' that can get confusing. Personally, I prefer a morepurist approach. Check it out. It should clear away some of the informational dreck ________________________________ To: original_kombucha Sent: Tue, May 17, 2011 9:38:17 AM Subject: Re: Re: Cold house - KT Hi Vicki, It's been longer than 4-6 weeks. It's been since the end of Jan or beginning of February. I started the crazy journey back then and did not taste KT once. It's just been 4-6 weeks for the current two scobys. I bottled this on Sunday, tasted some yesterday and it was fizzy and lightly carbonated, tasted some today and it is flat. So I guess the hotter your house, the better because it rained through the night here and cooled the temps down in the house. All this rain we're getting is definitely great for gardens! I added starter KT to the new brews and also 1 cup of Braggs raw, unfiltered apple cider vinegar. I hope that kind is OK. I have needed to go to my scoby friend for three scobys and starter, and twice for kefir grains, because I am having so much trouble getting going. So I did not want to go to her again for now two more cups of starter. Plus I just didn't have time on Sunday to do that. She only brews a gallon at a time and I want to let her keep all of that for her health. She wishes she knew more so she could help me, but she has not had any trouble. She lives in an apartment and does not even need to use her heat much. The other apartments on either side of her keep it so hot that sometimes she opens windows for air! She has no clue how to help me, so she just gives me new cultures and wishes me luck. She's looking for a house and if she buys one that burns gas, she'll be trying to scrimp on fuel, too, like me. So maybe one day I will be helping her with temperature issues. I have both bottles back on the top shelf. They are in a small box that keeps them snug together because it is easier for me to pull a box down than two jugs. So they are pretty well in total darkness with tea towels over them. I just hope this batch does much better. I am about due for an easy one, I think. ________________________________ I missed the earlier part of your posts, did not realize you have been struggling with this for 4-6 weeks! Not sure where you live, but clearly the cold environment in the beginning of your ferment had something to do with the long wait. I would not expect bottling to change the quality of this batch. Might give it a good stir, then start from scratch, using some of this kombucha as starter liquid. (If possible, also add some raw kombucha from another source. If you cannot get any, substitute *distilled* vinegar, either white or cider.) It's not that kombucha doesn't like *you*; it wasn't happy where you were " growing " it... sometimes it takes a while to get attuned to another being's needs! Just like moving a plant to a sunnier spot, or giving it appropriate fertilizer... You WILL get there if you keep trying! Good luck, Vicki > > You are NOT going to believe me when I say this, because I almost don't. But > after I tasted it yesterday for the second time and it took my breath away with > > > the bite, I just kept it on the kitchen table (did not put it back on the shelf > > > at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. >It > > does not have ANY of the bite it had Friday and Sat. > > I'm just gonna bottle it and see what it does anyway. It's been four to six > weeks now for both jugs. I just don't know what it wants. The house temp was > well within fermenting temps again in the last 24 hours, so I don't have any > explanation as to why this is doing this to me. My third scoby is really solid, > > > so that grew. My second scoby did something, but it shrank away from the sides. > > > It looks like there is more of it hanging down in the jug. > > > > > ________________________________ > > > > Thank you, thank you ,THANK YOU. > > Sometimes I just need help to think through my journey full of dilemmas. This > one has been very trying for me. > > That makes sense, what you said about the two different times I tasted it a few > > > days apart. I was kind of thinking the same way because how else could it have > gotten so very much of a bite if it hadn't already been fermenting down farther > > > in the jar? I just have thought that the more acidic tea would be at the top at > > > the scoby. I actually called my Dad and told him to try his with a straw >because > > > his is taking a long time, too. He is learning right along-side of me. > > Thanks for the fixer upper idea, too. I will do that. I can just take some out > and use it other ways and make room for more sweet tea. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 ABSOLUTELY!! The Kombucha culture (SCOBY) is a LIVING, BREATHING piece of LIFE. It's like you said, like a plant that's needs need to be understood in order to flourish. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 ABSOLUTELY!! The Kombucha culture (SCOBY) is a LIVING, BREATHING piece of LIFE. It's like you said, like a plant that's needs need to be understood in order to flourish. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 ABSOLUTELY!! The Kombucha culture (SCOBY) is a LIVING, BREATHING piece of LIFE. It's like you said, like a plant that's needs need to be understood in order to flourish. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 To be honest...folks make this way hardee than it is.... > Before I ever got onto this " Kombucha " thread, I went on the internet and > Googled " Kombucha cultures. " It put me onto a lot of websites and videos that > were VERY INFORMATIVE. It amazes me how little some people who are on this > thread actually know about how to do the KT thing. This is where I got most of > my 411. Hannah Crum's website is super-dependable, as is this guy named Dave. > But you will also find a lot of people (more videos) who have a lot of > 'variations on the theme' that can get confusing. Personally, I prefer a > morepurist approach. Check it out. It should clear away some of the > informational dreck > > ________________________________ > > To: original_kombucha > Sent: Tue, May 17, 2011 9:38:17 AM > Subject: Re: Re: Cold house - KT > > Hi Vicki, > > It's been longer than 4-6 weeks. It's been since the end of Jan or beginning of > February. I started the crazy journey back then and did not taste KT once. It's > just been 4-6 weeks for the current two scobys. I bottled this on Sunday, tasted > > some yesterday and it was fizzy and lightly carbonated, tasted some today and it > > is flat. So I guess the hotter your house, the better because it rained through > the night here and cooled the temps down in the house. All this rain we're > getting is definitely great for gardens! > > I added starter KT to the new brews and also 1 cup of Braggs raw, unfiltered > apple cider vinegar. I hope that kind is OK. I have needed to go to my scoby > friend for three scobys and starter, and twice for kefir grains, because I am > having so much trouble getting going. So I did not want to go to her again for > now two more cups of starter. Plus I just didn't have time on Sunday to do that. > > She only brews a gallon at a time and I want to let her keep all of that for her > > health. She wishes she knew more so she could help me, but she has not had any > trouble. She lives in an apartment and does not even need to use her heat much. > The other apartments on either side of her keep it so hot that sometimes she > opens windows for air! She has no clue how to help me, so she just gives me new > cultures and wishes me luck. She's looking for a house and if she buys one that > burns gas, she'll be trying to scrimp on fuel, too, like me. So maybe one day I > will be helping her with temperature issues. > > I have both bottles back on the top shelf. They are in a small box that keeps > them snug together because it is easier for me to pull a box down than two jugs. > > So they are pretty well in total darkness with tea towels over them. I just hope > > this batch does much better. I am about due for an easy one, I think. > > ________________________________ > > > I missed the earlier part of your posts, did not realize you have been > struggling with this for 4-6 weeks! Not sure where you live, but clearly the > cold environment in the beginning of your ferment had something to do with the > long wait. > > I would not expect bottling to change the quality of this batch. Might give it > a good stir, then start from scratch, using some of this kombucha as starter > liquid. (If possible, also add some raw kombucha from another source. If you > cannot get any, substitute *distilled* vinegar, either white or cider.) > > It's not that kombucha doesn't like *you*; it wasn't happy where you were > " growing " it... sometimes it takes a while to get attuned to another being's > needs! Just like moving a plant to a sunnier spot, or giving it appropriate > fertilizer... You WILL get there if you keep trying! > > Good luck, > > Vicki > > > > > > You are NOT going to believe me when I say this, because I almost don't. But > > after I tasted it yesterday for the second time and it took my breath away with > > > > > > the bite, I just kept it on the kitchen table (did not put it back on the shelf > > > > > > at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. > >It > > > > does not have ANY of the bite it had Friday and Sat. > > > > I'm just gonna bottle it and see what it does anyway. It's been four to six > > weeks now for both jugs. I just don't know what it wants. The house temp was > > well within fermenting temps again in the last 24 hours, so I don't have any > > explanation as to why this is doing this to me. My third scoby is really solid, > > > > > > so that grew. My second scoby did something, but it shrank away from the sides. > > > > > > It looks like there is more of it hanging down in the jug. > > > > > > > > > > ________________________________ > > > > > > > > Thank you, thank you ,THANK YOU. > > > > Sometimes I just need help to think through my journey full of dilemmas. This > > one has been very trying for me. > > > > That makes sense, what you said about the two different times I tasted it a few > > > > > > days apart. I was kind of thinking the same way because how else could it have > > > gotten so very much of a bite if it hadn't already been fermenting down farther > > > > > > in the jar? I just have thought that the more acidic tea would be at the top at > > > > > > the scoby. I actually called my Dad and told him to try his with a straw > >because > > > > > > his is taking a long time, too. He is learning right along-side of me. > > > > Thanks for the fixer upper idea, too. I will do that. I can just take some out > > > and use it other ways and make room for more sweet tea. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 To be honest...folks make this way hardee than it is.... > Before I ever got onto this " Kombucha " thread, I went on the internet and > Googled " Kombucha cultures. " It put me onto a lot of websites and videos that > were VERY INFORMATIVE. It amazes me how little some people who are on this > thread actually know about how to do the KT thing. This is where I got most of > my 411. Hannah Crum's website is super-dependable, as is this guy named Dave. > But you will also find a lot of people (more videos) who have a lot of > 'variations on the theme' that can get confusing. Personally, I prefer a > morepurist approach. Check it out. It should clear away some of the > informational dreck > > ________________________________ > > To: original_kombucha > Sent: Tue, May 17, 2011 9:38:17 AM > Subject: Re: Re: Cold house - KT > > Hi Vicki, > > It's been longer than 4-6 weeks. It's been since the end of Jan or beginning of > February. I started the crazy journey back then and did not taste KT once. It's > just been 4-6 weeks for the current two scobys. I bottled this on Sunday, tasted > > some yesterday and it was fizzy and lightly carbonated, tasted some today and it > > is flat. So I guess the hotter your house, the better because it rained through > the night here and cooled the temps down in the house. All this rain we're > getting is definitely great for gardens! > > I added starter KT to the new brews and also 1 cup of Braggs raw, unfiltered > apple cider vinegar. I hope that kind is OK. I have needed to go to my scoby > friend for three scobys and starter, and twice for kefir grains, because I am > having so much trouble getting going. So I did not want to go to her again for > now two more cups of starter. Plus I just didn't have time on Sunday to do that. > > She only brews a gallon at a time and I want to let her keep all of that for her > > health. She wishes she knew more so she could help me, but she has not had any > trouble. She lives in an apartment and does not even need to use her heat much. > The other apartments on either side of her keep it so hot that sometimes she > opens windows for air! She has no clue how to help me, so she just gives me new > cultures and wishes me luck. She's looking for a house and if she buys one that > burns gas, she'll be trying to scrimp on fuel, too, like me. So maybe one day I > will be helping her with temperature issues. > > I have both bottles back on the top shelf. They are in a small box that keeps > them snug together because it is easier for me to pull a box down than two jugs. > > So they are pretty well in total darkness with tea towels over them. I just hope > > this batch does much better. I am about due for an easy one, I think. > > ________________________________ > > > I missed the earlier part of your posts, did not realize you have been > struggling with this for 4-6 weeks! Not sure where you live, but clearly the > cold environment in the beginning of your ferment had something to do with the > long wait. > > I would not expect bottling to change the quality of this batch. Might give it > a good stir, then start from scratch, using some of this kombucha as starter > liquid. (If possible, also add some raw kombucha from another source. If you > cannot get any, substitute *distilled* vinegar, either white or cider.) > > It's not that kombucha doesn't like *you*; it wasn't happy where you were > " growing " it... sometimes it takes a while to get attuned to another being's > needs! Just like moving a plant to a sunnier spot, or giving it appropriate > fertilizer... You WILL get there if you keep trying! > > Good luck, > > Vicki > > > > > > You are NOT going to believe me when I say this, because I almost don't. But > > after I tasted it yesterday for the second time and it took my breath away with > > > > > > the bite, I just kept it on the kitchen table (did not put it back on the shelf > > > > > > at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. > >It > > > > does not have ANY of the bite it had Friday and Sat. > > > > I'm just gonna bottle it and see what it does anyway. It's been four to six > > weeks now for both jugs. I just don't know what it wants. The house temp was > > well within fermenting temps again in the last 24 hours, so I don't have any > > explanation as to why this is doing this to me. My third scoby is really solid, > > > > > > so that grew. My second scoby did something, but it shrank away from the sides. > > > > > > It looks like there is more of it hanging down in the jug. > > > > > > > > > > ________________________________ > > > > > > > > Thank you, thank you ,THANK YOU. > > > > Sometimes I just need help to think through my journey full of dilemmas. This > > one has been very trying for me. > > > > That makes sense, what you said about the two different times I tasted it a few > > > > > > days apart. I was kind of thinking the same way because how else could it have > > > gotten so very much of a bite if it hadn't already been fermenting down farther > > > > > > in the jar? I just have thought that the more acidic tea would be at the top at > > > > > > the scoby. I actually called my Dad and told him to try his with a straw > >because > > > > > > his is taking a long time, too. He is learning right along-side of me. > > > > Thanks for the fixer upper idea, too. I will do that. I can just take some out > > > and use it other ways and make room for more sweet tea. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 To be honest...folks make this way hardee than it is.... > Before I ever got onto this " Kombucha " thread, I went on the internet and > Googled " Kombucha cultures. " It put me onto a lot of websites and videos that > were VERY INFORMATIVE. It amazes me how little some people who are on this > thread actually know about how to do the KT thing. This is where I got most of > my 411. Hannah Crum's website is super-dependable, as is this guy named Dave. > But you will also find a lot of people (more videos) who have a lot of > 'variations on the theme' that can get confusing. Personally, I prefer a > morepurist approach. Check it out. It should clear away some of the > informational dreck > > ________________________________ > > To: original_kombucha > Sent: Tue, May 17, 2011 9:38:17 AM > Subject: Re: Re: Cold house - KT > > Hi Vicki, > > It's been longer than 4-6 weeks. It's been since the end of Jan or beginning of > February. I started the crazy journey back then and did not taste KT once. It's > just been 4-6 weeks for the current two scobys. I bottled this on Sunday, tasted > > some yesterday and it was fizzy and lightly carbonated, tasted some today and it > > is flat. So I guess the hotter your house, the better because it rained through > the night here and cooled the temps down in the house. All this rain we're > getting is definitely great for gardens! > > I added starter KT to the new brews and also 1 cup of Braggs raw, unfiltered > apple cider vinegar. I hope that kind is OK. I have needed to go to my scoby > friend for three scobys and starter, and twice for kefir grains, because I am > having so much trouble getting going. So I did not want to go to her again for > now two more cups of starter. Plus I just didn't have time on Sunday to do that. > > She only brews a gallon at a time and I want to let her keep all of that for her > > health. She wishes she knew more so she could help me, but she has not had any > trouble. She lives in an apartment and does not even need to use her heat much. > The other apartments on either side of her keep it so hot that sometimes she > opens windows for air! She has no clue how to help me, so she just gives me new > cultures and wishes me luck. She's looking for a house and if she buys one that > burns gas, she'll be trying to scrimp on fuel, too, like me. So maybe one day I > will be helping her with temperature issues. > > I have both bottles back on the top shelf. They are in a small box that keeps > them snug together because it is easier for me to pull a box down than two jugs. > > So they are pretty well in total darkness with tea towels over them. I just hope > > this batch does much better. I am about due for an easy one, I think. > > ________________________________ > > > I missed the earlier part of your posts, did not realize you have been > struggling with this for 4-6 weeks! Not sure where you live, but clearly the > cold environment in the beginning of your ferment had something to do with the > long wait. > > I would not expect bottling to change the quality of this batch. Might give it > a good stir, then start from scratch, using some of this kombucha as starter > liquid. (If possible, also add some raw kombucha from another source. If you > cannot get any, substitute *distilled* vinegar, either white or cider.) > > It's not that kombucha doesn't like *you*; it wasn't happy where you were > " growing " it... sometimes it takes a while to get attuned to another being's > needs! Just like moving a plant to a sunnier spot, or giving it appropriate > fertilizer... You WILL get there if you keep trying! > > Good luck, > > Vicki > > > > > > You are NOT going to believe me when I say this, because I almost don't. But > > after I tasted it yesterday for the second time and it took my breath away with > > > > > > the bite, I just kept it on the kitchen table (did not put it back on the shelf > > > > > > at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. > >It > > > > does not have ANY of the bite it had Friday and Sat. > > > > I'm just gonna bottle it and see what it does anyway. It's been four to six > > weeks now for both jugs. I just don't know what it wants. The house temp was > > well within fermenting temps again in the last 24 hours, so I don't have any > > explanation as to why this is doing this to me. My third scoby is really solid, > > > > > > so that grew. My second scoby did something, but it shrank away from the sides. > > > > > > It looks like there is more of it hanging down in the jug. > > > > > > > > > > ________________________________ > > > > > > > > Thank you, thank you ,THANK YOU. > > > > Sometimes I just need help to think through my journey full of dilemmas. This > > one has been very trying for me. > > > > That makes sense, what you said about the two different times I tasted it a few > > > > > > days apart. I was kind of thinking the same way because how else could it have > > > gotten so very much of a bite if it hadn't already been fermenting down farther > > > > > > in the jar? I just have thought that the more acidic tea would be at the top at > > > > > > the scoby. I actually called my Dad and told him to try his with a straw > >because > > > > > > his is taking a long time, too. He is learning right along-side of me. > > > > Thanks for the fixer upper idea, too. I will do that. I can just take some out > > > and use it other ways and make room for more sweet tea. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 My house is only 58 degrees most of the year. I just started researching a healthier diet in Jan and KT entered in Feb. I am not making it hard. What is hard for me is making it warm for just my KT, but not too warm. My first attempts made it too warm. Tey were simmer temps and my scoby cooked. I think I have found it for now though. The temps here this week have been low 60ish and that is just barely warm enough to start to brew. So I thought of something else that is a warmer that I have already in the house and could try. I have two electric cup warmers. My kt is already in a box (on a shelf at ceiling height,) so the box came down last night and one cup warmer put inside and to layers of cloth as a lid to keep the heat in. The temp this morning is 80. I think I have hit on it finally. The light issue is taken care of and it does not get too much heat with this and I get to use something I had not found useful in any other way. (I drink tea sometimes., but I drink out of a 20 oz cup and they don't fit those warmers. My cup is too big for the hot plate.) I will do that search you suggest, tho. I could use some recipes, so maybe I will find some that way. My first successful brew for myself, which I am drinking for the last two days came out only marginal, I'm sure. ________________________________ To be honest...folks make this way hardee than it is.... > Before I ever got onto this " Kombucha " thread, I went on the internet and > Googled " Kombucha cultures. " It put me onto a lot of websites and videos that > were VERY INFORMATIVE. It amazes me how little some people who are on this > thread actually know about how to do the KT thing. This is where I got most of > my 411. Hannah Crum's website is super-dependable, as is this guy named Dave. > But you will also find a lot of people (more videos) who have a lot of > 'variations on the theme' that can get confusing. Personally, I prefer a > morepurist approach. Check it out. It should clear away some of the > informational dreck > > ________________________________ > > To: original_kombucha > Sent: Tue, May 17, 2011 9:38:17 AM > Subject: Re: Re: Cold house - KT > > Hi Vicki, > > It's been longer than 4-6 weeks. It's been since the end of Jan or beginning of > > February. I started the crazy journey back then and did not taste KT once. It's > > just been 4-6 weeks for the current two scobys. I bottled this on Sunday, >tasted > > > some yesterday and it was fizzy and lightly carbonated, tasted some today and >it > > > is flat. So I guess the hotter your house, the better because it rained through > > the night here and cooled the temps down in the house. All this rain we're > getting is definitely great for gardens! > > I added starter KT to the new brews and also 1 cup of Braggs raw, unfiltered > apple cider vinegar. I hope that kind is OK. I have needed to go to my scoby > friend for three scobys and starter, and twice for kefir grains, because I am > having so much trouble getting going. So I did not want to go to her again for > now two more cups of starter. Plus I just didn't have time on Sunday to do >that. > > > She only brews a gallon at a time and I want to let her keep all of that for >her > > > health. She wishes she knew more so she could help me, but she has not had any > trouble. She lives in an apartment and does not even need to use her heat much. > > The other apartments on either side of her keep it so hot that sometimes she > opens windows for air! She has no clue how to help me, so she just gives me new > > cultures and wishes me luck. She's looking for a house and if she buys one that > > burns gas, she'll be trying to scrimp on fuel, too, like me. So maybe one day I > > will be helping her with temperature issues. > > I have both bottles back on the top shelf. They are in a small box that keeps > them snug together because it is easier for me to pull a box down than two >jugs. > > > So they are pretty well in total darkness with tea towels over them. I just >hope > > > this batch does much better. I am about due for an easy one, I think. > > ________________________________ > > > I missed the earlier part of your posts, did not realize you have been > struggling with this for 4-6 weeks! Not sure where you live, but clearly the > cold environment in the beginning of your ferment had something to do with the > long wait. > > I would not expect bottling to change the quality of this batch. Might give it > a good stir, then start from scratch, using some of this kombucha as starter > liquid. (If possible, also add some raw kombucha from another source. If you > cannot get any, substitute *distilled* vinegar, either white or cider.) > > It's not that kombucha doesn't like *you*; it wasn't happy where you were > " growing " it... sometimes it takes a while to get attuned to another being's > needs! Just like moving a plant to a sunnier spot, or giving it appropriate > fertilizer... You WILL get there if you keep trying! > > Good luck, > > Vicki > > > > > > You are NOT going to believe me when I say this, because I almost don't. But > > after I tasted it yesterday for the second time and it took my breath away >with > > > > > > > the bite, I just kept it on the kitchen table (did not put it back on the >shelf > > > > > > > at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. > > >It > > > > does not have ANY of the bite it had Friday and Sat. > > > > I'm just gonna bottle it and see what it does anyway. It's been four to six > > weeks now for both jugs. I just don't know what it wants. The house temp was > > well within fermenting temps again in the last 24 hours, so I don't have any > > explanation as to why this is doing this to me. My third scoby is really >solid, > > > > > > > so that grew. My second scoby did something, but it shrank away from the >sides. > > > > > > > It looks like there is more of it hanging down in the jug. > > > > > > > > > > ________________________________ > > > > > > > > Thank you, thank you ,THANK YOU. > > > > Sometimes I just need help to think through my journey full of dilemmas. This > > > one has been very trying for me. > > > > That makes sense, what you said about the two different times I tasted it a >few > > > > > > > days apart. I was kind of thinking the same way because how else could it >have > > > > gotten so very much of a bite if it hadn't already been fermenting down >farther > > > > > > > in the jar? I just have thought that the more acidic tea would be at the top >at > > > > > > > the scoby. I actually called my Dad and told him to try his with a straw > >because > > > > > > his is taking a long time, too. He is learning right along-side of me. > > > > Thanks for the fixer upper idea, too. I will do that. I can just take some >out > > > > and use it other ways and make room for more sweet tea. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 My house is only 58 degrees most of the year. I just started researching a healthier diet in Jan and KT entered in Feb. I am not making it hard. What is hard for me is making it warm for just my KT, but not too warm. My first attempts made it too warm. Tey were simmer temps and my scoby cooked. I think I have found it for now though. The temps here this week have been low 60ish and that is just barely warm enough to start to brew. So I thought of something else that is a warmer that I have already in the house and could try. I have two electric cup warmers. My kt is already in a box (on a shelf at ceiling height,) so the box came down last night and one cup warmer put inside and to layers of cloth as a lid to keep the heat in. The temp this morning is 80. I think I have hit on it finally. The light issue is taken care of and it does not get too much heat with this and I get to use something I had not found useful in any other way. (I drink tea sometimes., but I drink out of a 20 oz cup and they don't fit those warmers. My cup is too big for the hot plate.) I will do that search you suggest, tho. I could use some recipes, so maybe I will find some that way. My first successful brew for myself, which I am drinking for the last two days came out only marginal, I'm sure. ________________________________ To be honest...folks make this way hardee than it is.... > Before I ever got onto this " Kombucha " thread, I went on the internet and > Googled " Kombucha cultures. " It put me onto a lot of websites and videos that > were VERY INFORMATIVE. It amazes me how little some people who are on this > thread actually know about how to do the KT thing. This is where I got most of > my 411. Hannah Crum's website is super-dependable, as is this guy named Dave. > But you will also find a lot of people (more videos) who have a lot of > 'variations on the theme' that can get confusing. Personally, I prefer a > morepurist approach. Check it out. It should clear away some of the > informational dreck > > ________________________________ > > To: original_kombucha > Sent: Tue, May 17, 2011 9:38:17 AM > Subject: Re: Re: Cold house - KT > > Hi Vicki, > > It's been longer than 4-6 weeks. It's been since the end of Jan or beginning of > > February. I started the crazy journey back then and did not taste KT once. It's > > just been 4-6 weeks for the current two scobys. I bottled this on Sunday, >tasted > > > some yesterday and it was fizzy and lightly carbonated, tasted some today and >it > > > is flat. So I guess the hotter your house, the better because it rained through > > the night here and cooled the temps down in the house. All this rain we're > getting is definitely great for gardens! > > I added starter KT to the new brews and also 1 cup of Braggs raw, unfiltered > apple cider vinegar. I hope that kind is OK. I have needed to go to my scoby > friend for three scobys and starter, and twice for kefir grains, because I am > having so much trouble getting going. So I did not want to go to her again for > now two more cups of starter. Plus I just didn't have time on Sunday to do >that. > > > She only brews a gallon at a time and I want to let her keep all of that for >her > > > health. She wishes she knew more so she could help me, but she has not had any > trouble. She lives in an apartment and does not even need to use her heat much. > > The other apartments on either side of her keep it so hot that sometimes she > opens windows for air! She has no clue how to help me, so she just gives me new > > cultures and wishes me luck. She's looking for a house and if she buys one that > > burns gas, she'll be trying to scrimp on fuel, too, like me. So maybe one day I > > will be helping her with temperature issues. > > I have both bottles back on the top shelf. They are in a small box that keeps > them snug together because it is easier for me to pull a box down than two >jugs. > > > So they are pretty well in total darkness with tea towels over them. I just >hope > > > this batch does much better. I am about due for an easy one, I think. > > ________________________________ > > > I missed the earlier part of your posts, did not realize you have been > struggling with this for 4-6 weeks! Not sure where you live, but clearly the > cold environment in the beginning of your ferment had something to do with the > long wait. > > I would not expect bottling to change the quality of this batch. Might give it > a good stir, then start from scratch, using some of this kombucha as starter > liquid. (If possible, also add some raw kombucha from another source. If you > cannot get any, substitute *distilled* vinegar, either white or cider.) > > It's not that kombucha doesn't like *you*; it wasn't happy where you were > " growing " it... sometimes it takes a while to get attuned to another being's > needs! Just like moving a plant to a sunnier spot, or giving it appropriate > fertilizer... You WILL get there if you keep trying! > > Good luck, > > Vicki > > > > > > You are NOT going to believe me when I say this, because I almost don't. But > > after I tasted it yesterday for the second time and it took my breath away >with > > > > > > > the bite, I just kept it on the kitchen table (did not put it back on the >shelf > > > > > > > at ceiling height) and now it is sweet again. KOMBUCHA JUST DOES NOT LIKE ME. > > >It > > > > does not have ANY of the bite it had Friday and Sat. > > > > I'm just gonna bottle it and see what it does anyway. It's been four to six > > weeks now for both jugs. I just don't know what it wants. The house temp was > > well within fermenting temps again in the last 24 hours, so I don't have any > > explanation as to why this is doing this to me. My third scoby is really >solid, > > > > > > > so that grew. My second scoby did something, but it shrank away from the >sides. > > > > > > > It looks like there is more of it hanging down in the jug. > > > > > > > > > > ________________________________ > > > > > > > > Thank you, thank you ,THANK YOU. > > > > Sometimes I just need help to think through my journey full of dilemmas. This > > > one has been very trying for me. > > > > That makes sense, what you said about the two different times I tasted it a >few > > > > > > > days apart. I was kind of thinking the same way because how else could it >have > > > > gotten so very much of a bite if it hadn't already been fermenting down >farther > > > > > > > in the jar? I just have thought that the more acidic tea would be at the top >at > > > > > > > the scoby. I actually called my Dad and told him to try his with a straw > >because > > > > > > his is taking a long time, too. He is learning right along-side of me. > > > > Thanks for the fixer upper idea, too. I will do that. I can just take some >out > > > > and use it other ways and make room for more sweet tea. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 You trimmed too much. Who are you replying to? ________________________________ ABSOLUTELY!! The Kombucha culture (SCOBY) is a LIVING, BREATHING piece of LIFE. It's like you said, like a plant that's needs need to be understood in order to flourish. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 You trimmed too much. Who are you replying to? ________________________________ ABSOLUTELY!! The Kombucha culture (SCOBY) is a LIVING, BREATHING piece of LIFE. It's like you said, like a plant that's needs need to be understood in order to flourish. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2011 Report Share Posted May 19, 2011 You trimmed too much. Who are you replying to? ________________________________ ABSOLUTELY!! The Kombucha culture (SCOBY) is a LIVING, BREATHING piece of LIFE. It's like you said, like a plant that's needs need to be understood in order to flourish. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2011 Report Share Posted May 22, 2011 I got barked at for NOT TRIMMING other e-mails off my postings -- " tail is too long. " Maybe one day I'll get it right. (LOL) I was replying to the only one I left on there. ________________________________ To: original_kombucha Sent: Thu, May 19, 2011 9:04:46 AM Subject: Re: Re: Cold house - KT You trimmed too much. Who are you replying to? ________________________________ ABSOLUTELY!! The Kombucha culture (SCOBY) is a LIVING, BREATHING piece of LIFE. It's like you said, like a plant that's needs need to be understood in order to flourish. Quote Link to comment Share on other sites More sharing options...
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