Re: Re: Im new too, and have a question

[Guest guest]

I will second Irene's post. The babies of my first successful scoby were thin

and had no stiffness. I put all three thinnies into their own jug of tea and the

one on top floated up into a bubble that dried out. I tried a couple different

ways to keep it down and it just would not ferment. I finally just left it alone

and soon it was acting as it should and fermented fine. So it your scoby on top

is OK. Especially when it is attached to the mother yet. Just watch and be

amazed at what it does.

Lyn

________________________________

To: original_kombucha

Sent: Tue, June 7, 2011 9:48:25 AM

Subject: Re: Im new too, and have a question

, I'm glad the scoby stayed happy during it's trip through the postal

service. Since your new scoby is forming, it sounds like all you need to do is

avoid disturbing it so it can do its magic. The first time I brewed my own KT I

thought that I should keep the scoby wet on top, so I dilligently ladled some of

the brew over the new scoby every few days. My friend had started a brew the

same day, and she just left hers alone. When we did a comparison about 2 weeks

later, hers was ready to bottle, but mine still tasted like sweet tea. The guy

who had given us the scobies then told me that I was drowning the scoby and

forcing it to start over each time I ladled the brew over the top. I quit

fussing with it and just let it be, and in another couple of weeks I had my

first brew. So this is a case where less is more. Congratulations on your

successful start to the KT experience.

Irene

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> First, I want to thank EVERYONE here for sharing your knowledge,

>patience, AND scobies :}

> Thanks to all who offered and a special thanks to Irene for her generosity.

>

> I brewed a jug (sun tea jar) of tea and put in my organic evaporated cane

syrup

>sugar and dropped in my scobies.

> 2 days later I saw what looked like i had left a plastic bag on my scobie so I

>opened the towel to get the plastic but it wasn't a plastic bag at all.

> I read a little more and found that this was the forming of a new scobie(?)

> It is now white and about 1/8 " thick.

>

> Thoughts?

> Opinions?

>

> What are my next steps from here?

>

> Thanks again,

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[Guest guest]

In message <isl8mo+cb0qeGroups> you wrote:

> Same here, this is my 10th day brewing my scoby, and I am nervous as what

> to do next, Do I let it fermente longer?

, your brew could well be ready for bottling now.

TRY IT either with a straw or by pouring a little out into a small cup.

If it tastes pleasing to you, good acidity, without being too tart,

bottle it. You can start drinking it straight away (I do!!);-)

If still too sweet to your taste, let it go a day or two longer.

All the best with blessings!

Margret UK :-)

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[Guest guest]

In message <ist8ng+8e90eGroups> you wrote:

>

> I did tasted it and it had a great flavor, but a too sour aftertaste,

Roas, S o u r is excellent as a starter! So, even if it's too acidic to

drink, you can save it as a starter for future new brews and to give it

away with any scobys.

>

> So, how much can I drink? .....

> Do you think that I can just straight drink more than that?

There really are no hard and fast rules. Drink and enjoy. Your body will

tell you enough when it is enough.

Since your body is already used to other fermented foods, you will most

likely be able to tolerate much more than the small initial amount

recommended for first-timers.

Give thanks for the gift of Kombucha - and enjoy!

Blessings,

Margret:-)

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+------------------ Minstrel@... --------------------+

'Because he loves me, I will rescue him; I will protect him,

for he acknowledges my name.' Psalm 91:14