Guest guest Posted June 20, 2011 Report Share Posted June 20, 2011 Hey Mackenzie...in most of the info I read it had said to start checking them at 5-7 days and to bottle when it is just a bit sweeter than you would like it to be but I think I am going to always start checking at 4 days...other fermented foods and beverages can be ready as early as 2 days... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2011 Report Share Posted June 20, 2011 Hey Mackenzie...in most of the info I read it had said to start checking them at 5-7 days and to bottle when it is just a bit sweeter than you would like it to be but I think I am going to always start checking at 4 days...other fermented foods and beverages can be ready as early as 2 days... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2011 Report Share Posted June 27, 2011 There are so-o-o many variables, main ones being room temp, and how much starter liquid you used. Higher temps usually means less fermentation time. More starter liquid means less fermentation time. Plus our tastebuds play a role... Beginning brewers usually harvest sooner, as their tastes are getting used to the " bite " of fermentation. no worries re. 'too early'; just harvest when YOU like the taste! Vicki in Orlando > > What has been your shortest brewing time? I know that everyone's conditions are different but my very first batch was too vinegary for me...so I am playing around with the amount of time of brewing (1st fermentation)...I bottled 1 yesterday which was at 4 days (SCOBY was fully formed)...too early? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2011 Report Share Posted June 27, 2011 I like more bite. I don't even check them until at least 7 days have gone by - other than to look at the jar to be sure the SCOBY is forming on top and no mold indications. I have been bottling around 10 days. I don't do a second fermentation but I do sometimes add some lemon juice (or other juice) at the time of drinking. I did a batch recently with some Jasmine tea and it turned out really lovely. 2 black tea bags, 2 regular green tea bags and 2 Jasmine green tea bags. Just lovely. And the new SCOBY was healthy and generous in size. :-) Those I drank without addition of anything as they really did turn out just lovely. Jaxi > There are so-o-o many variables, main ones being room temp, and how much > starter liquid you used. Higher temps usually means less fermentation time. > More starter liquid means less fermentation time. Plus our tastebuds play > a role... Beginning brewers usually harvest sooner, as their tastes are > getting used to the " bite " of fermentation. > > no worries re. 'too early'; just harvest when YOU like the taste! > > Vicki in Orlando > > > > > > What has been your shortest brewing time? I know that everyone's > conditions are different but my very first batch was too vinegary for > me...so I am playing around with the amount of time of brewing (1st > fermentation)...I bottled 1 yesterday which was at 4 days (SCOBY was fully > formed)...too early? > > > > > > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2011 Report Share Posted June 27, 2011 I like more bite. I don't even check them until at least 7 days have gone by - other than to look at the jar to be sure the SCOBY is forming on top and no mold indications. I have been bottling around 10 days. I don't do a second fermentation but I do sometimes add some lemon juice (or other juice) at the time of drinking. I did a batch recently with some Jasmine tea and it turned out really lovely. 2 black tea bags, 2 regular green tea bags and 2 Jasmine green tea bags. Just lovely. And the new SCOBY was healthy and generous in size. :-) Those I drank without addition of anything as they really did turn out just lovely. Jaxi > There are so-o-o many variables, main ones being room temp, and how much > starter liquid you used. Higher temps usually means less fermentation time. > More starter liquid means less fermentation time. Plus our tastebuds play > a role... Beginning brewers usually harvest sooner, as their tastes are > getting used to the " bite " of fermentation. > > no worries re. 'too early'; just harvest when YOU like the taste! > > Vicki in Orlando > > > > > > What has been your shortest brewing time? I know that everyone's > conditions are different but my very first batch was too vinegary for > me...so I am playing around with the amount of time of brewing (1st > fermentation)...I bottled 1 yesterday which was at 4 days (SCOBY was fully > formed)...too early? > > > > > > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
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