Re: returning to using kombucha after ages

[Guest guest]

In message <is2o97+pch3eGroups> you wrote:

> ....i brewed one small jam jar sized batch just to revive it

> ... then i made up a large 2 litre jar with the intention of letting it

> ferment and grow a baby while i was away for a couple of weeks.

> im back home now and its almost ready to drink but theres not really a

> scoby formed only the tea scum/skin

Hiya to ye that also dwells in the UK ... :-)

What you call the 'scum/skin' is most likely the scoby or scobu-beginnings.

When a culture has been out of use for a long time, the balance of yeasts

and bacteria may have got upset - in your case, it seems, the bacteria,

which are the scoby-builders.

Rebalancing the brew in favour of the bacteria can be done by taking the

starter KT from the TOP of the brew, which is the most bacteria rich.

If still no scoby after another fermentation, I can send you another

starter culture with scoby from my brew for only p & p.

> is this normal? the booch tastes ok,

That is really a good sign. Does it taste beery or winey? If the former,

the yeasts are the stronger, if the latter, the bacteria.

Your brew should not be gaggingly acidic without nice flavour - that would

be typical of a yeasty out of balance brew.

There are ways to twig your brew back into shape, for it to regain the

bacteria to form a scoby on the top.

Patience is of the essence.

All best,

Margret in Derby/UK :-)

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

--

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

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

...whatever is true, noble, right, pure, lovely, admirable, excellent

or praiseworthy, think about such things! (Phil.4:8)

[Guest guest]

>>That is really a good sign. Does it taste beery or winey? If the former,

the yeasts are the stronger, if the latter, the bacteria.

Your brew should not be gaggingly acidic without nice flavour - that would

be typical of a yeasty out of balance brew.

There are ways to twig your brew back into shape, for it to regain the

bacteria to form a scoby on the top.<<

This is Lyn replying and I am just trying to learn as I read along. My current

two brews have taken over two weeks and yesterday they just started to turn from

sweet to whatever they turn to after that. I am still learning what the " that "

should be. I have never tasted wine or beer, so I do not know the difference in

taste. I just had thot that beer would be the KT taste alone and the wine taste

would be KT in the secondary brew with fruit. So can you clear me up as to what

I should taste to know it is ready to pour off? Is either taste OK? It appears

to me that my scobys are forming well, in case you would need to know that. I

just wonder if they are not healthy, tho, because they still take so long to

brew a batch of KT. When I first started this batch two weeks ago, I also put 1

c Braggs apple cider vinegar in each jar to help with acidity, but that did not

seem to have an affect.

[Guest guest]

>>That is really a good sign. Does it taste beery or winey? If the former,

the yeasts are the stronger, if the latter, the bacteria.

Your brew should not be gaggingly acidic without nice flavour - that would

be typical of a yeasty out of balance brew.

There are ways to twig your brew back into shape, for it to regain the

bacteria to form a scoby on the top.<<

This is Lyn replying and I am just trying to learn as I read along. My current

two brews have taken over two weeks and yesterday they just started to turn from

sweet to whatever they turn to after that. I am still learning what the " that "

should be. I have never tasted wine or beer, so I do not know the difference in

taste. I just had thot that beer would be the KT taste alone and the wine taste

would be KT in the secondary brew with fruit. So can you clear me up as to what

I should taste to know it is ready to pour off? Is either taste OK? It appears

to me that my scobys are forming well, in case you would need to know that. I

just wonder if they are not healthy, tho, because they still take so long to

brew a batch of KT. When I first started this batch two weeks ago, I also put 1

c Braggs apple cider vinegar in each jar to help with acidity, but that did not

seem to have an affect.

[Guest guest]

>>That is really a good sign. Does it taste beery or winey? If the former,

the yeasts are the stronger, if the latter, the bacteria.

Your brew should not be gaggingly acidic without nice flavour - that would

be typical of a yeasty out of balance brew.

There are ways to twig your brew back into shape, for it to regain the

bacteria to form a scoby on the top.<<

This is Lyn replying and I am just trying to learn as I read along. My current

two brews have taken over two weeks and yesterday they just started to turn from

sweet to whatever they turn to after that. I am still learning what the " that "

should be. I have never tasted wine or beer, so I do not know the difference in

taste. I just had thot that beer would be the KT taste alone and the wine taste

would be KT in the secondary brew with fruit. So can you clear me up as to what

I should taste to know it is ready to pour off? Is either taste OK? It appears

to me that my scobys are forming well, in case you would need to know that. I

just wonder if they are not healthy, tho, because they still take so long to

brew a batch of KT. When I first started this batch two weeks ago, I also put 1

c Braggs apple cider vinegar in each jar to help with acidity, but that did not

seem to have an affect.

[Guest guest]

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

I was wondering if what I used was wrong when I did it. Should I have used my

distilled white vinegar instead? That vinegar is not organic. I just chose

Braggs because it is organic. But now I seem to be understanding that a vinegar

booch might conflict with a kombucha booch.

I don't think it has been detrimental, tho. All my brews have taken 4-5 weeks.

This brew is actually the fastest one so far. I just thought it would be faster

than 16 days and counting, so far. I will check it tonight and if it is more

tart than yesterday, I will pour it off.

My scobys in both jugs are growing, so I think it is OK anyway. The one scoby is

2 to 3 " and the other, which were 3 thin babies at the start of the brew, are

thicker and formed to the jug.

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 11:39:27 AM

Subject: Re: returning to using kombucha after ages

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

I was wondering if what I used was wrong when I did it. Should I have used my

distilled white vinegar instead? That vinegar is not organic. I just chose

Braggs because it is organic. But now I seem to be understanding that a vinegar

booch might conflict with a kombucha booch.

I don't think it has been detrimental, tho. All my brews have taken 4-5 weeks.

This brew is actually the fastest one so far. I just thought it would be faster

than 16 days and counting, so far. I will check it tonight and if it is more

tart than yesterday, I will pour it off.

My scobys in both jugs are growing, so I think it is OK anyway. The one scoby is

2 to 3 " and the other, which were 3 thin babies at the start of the brew, are

thicker and formed to the jug.

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 11:39:27 AM

Subject: Re: returning to using kombucha after ages

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

In message you wrote:

> I have never tasted wine or beer, so I do not know the difference in

> taste.

If you are familiar with cider or natural unpasteurised apple juice,

you would not be far off the taste of my Kombucha.

Many people brew their Kombucha long to ferment all the sugar out -

let it go really acidic because they may have diabetes or a yeast infection,

for which sugar is not good.

Unless you need the KT sour for health reason, I like it with a taste

that is pleasant to drink, definitely not too acidic. My Kombucha is

usually ready for bottling by 7 to 8 days of fermentation.

A pleasant acidity is good. If still too sweet to your taste, let it ferment

on until it tastes as YOU like it!

Kombuchaly,

Margret:-0

--

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

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

creation.com

Create in me a clean heart, O God, and renew a steadfast spirit within me.

(Ps.51:10)

[Guest guest]

In message you wrote:

> I have never tasted wine or beer, so I do not know the difference in

> taste.

If you are familiar with cider or natural unpasteurised apple juice,

you would not be far off the taste of my Kombucha.

Many people brew their Kombucha long to ferment all the sugar out -

let it go really acidic because they may have diabetes or a yeast infection,

for which sugar is not good.

Unless you need the KT sour for health reason, I like it with a taste

that is pleasant to drink, definitely not too acidic. My Kombucha is

usually ready for bottling by 7 to 8 days of fermentation.

A pleasant acidity is good. If still too sweet to your taste, let it ferment

on until it tastes as YOU like it!

Kombuchaly,

Margret:-0

--

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

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

creation.com

Create in me a clean heart, O God, and renew a steadfast spirit within me.

(Ps.51:10)

[Guest guest]

It sounds like it's brewing OK b/c you have the SCOBY forming and I noticed also

that right after the sweet stage has passed, there is a really vinegary strange

tasting stage that lasts about 2 days and then it's perfect--meaning slightly

vinegary and fizzy and pleasant tasting. However, I'm not sure why you'd put in

any vinegar in the first place? For the next brew, just leave out the vinegar

and your brew should even out. If you want it faster, you can try using >1

SCOBY. I've also put a little more sugar in mine and that seemed to speed it up

slightly. Warmer weather helps too.

--Bettina, bettina@...

Against animal cruelty? Check out www.acinvestigations.org

“First they ignore you, then they laugh at you, then they fight you, then you

win.†--Gandhi

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 9:45:09 AM

Subject: Re: returning to using kombucha after ages

I was wondering if what I used was wrong when I did it. Should I have used my

distilled white vinegar instead? That vinegar is not organic. I just chose

Braggs because it is organic. But now I seem to be understanding that a vinegar

booch might conflict with a kombucha booch.

I don't think it has been detrimental, tho. All my brews have taken 4-5 weeks.

This brew is actually the fastest one so far. I just thought it would be faster

than 16 days and counting, so far. I will check it tonight and if it is more

tart than yesterday, I will pour it off.

My scobys in both jugs are growing, so I think it is OK anyway. The one scoby is

2 to 3 " and the other, which were 3 thin babies at the start of the brew, are

thicker and formed to the jug.

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 11:39:27 AM

Subject: Re: returning to using kombucha after ages

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

It sounds like it's brewing OK b/c you have the SCOBY forming and I noticed also

that right after the sweet stage has passed, there is a really vinegary strange

tasting stage that lasts about 2 days and then it's perfect--meaning slightly

vinegary and fizzy and pleasant tasting. However, I'm not sure why you'd put in

any vinegar in the first place? For the next brew, just leave out the vinegar

and your brew should even out. If you want it faster, you can try using >1

SCOBY. I've also put a little more sugar in mine and that seemed to speed it up

slightly. Warmer weather helps too.

--Bettina, bettina@...

Against animal cruelty? Check out www.acinvestigations.org

“First they ignore you, then they laugh at you, then they fight you, then you

win.†--Gandhi

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 9:45:09 AM

Subject: Re: returning to using kombucha after ages

I was wondering if what I used was wrong when I did it. Should I have used my

distilled white vinegar instead? That vinegar is not organic. I just chose

Braggs because it is organic. But now I seem to be understanding that a vinegar

booch might conflict with a kombucha booch.

I don't think it has been detrimental, tho. All my brews have taken 4-5 weeks.

This brew is actually the fastest one so far. I just thought it would be faster

than 16 days and counting, so far. I will check it tonight and if it is more

tart than yesterday, I will pour it off.

My scobys in both jugs are growing, so I think it is OK anyway. The one scoby is

2 to 3 " and the other, which were 3 thin babies at the start of the brew, are

thicker and formed to the jug.

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 11:39:27 AM

Subject: Re: returning to using kombucha after ages

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

It sounds like it's brewing OK b/c you have the SCOBY forming and I noticed also

that right after the sweet stage has passed, there is a really vinegary strange

tasting stage that lasts about 2 days and then it's perfect--meaning slightly

vinegary and fizzy and pleasant tasting. However, I'm not sure why you'd put in

any vinegar in the first place? For the next brew, just leave out the vinegar

and your brew should even out. If you want it faster, you can try using >1

SCOBY. I've also put a little more sugar in mine and that seemed to speed it up

slightly. Warmer weather helps too.

--Bettina, bettina@...

Against animal cruelty? Check out www.acinvestigations.org

“First they ignore you, then they laugh at you, then they fight you, then you

win.†--Gandhi

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 9:45:09 AM

Subject: Re: returning to using kombucha after ages

I was wondering if what I used was wrong when I did it. Should I have used my

distilled white vinegar instead? That vinegar is not organic. I just chose

Braggs because it is organic. But now I seem to be understanding that a vinegar

booch might conflict with a kombucha booch.

I don't think it has been detrimental, tho. All my brews have taken 4-5 weeks.

This brew is actually the fastest one so far. I just thought it would be faster

than 16 days and counting, so far. I will check it tonight and if it is more

tart than yesterday, I will pour it off.

My scobys in both jugs are growing, so I think it is OK anyway. The one scoby is

2 to 3 " and the other, which were 3 thin babies at the start of the brew, are

thicker and formed to the jug.

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 11:39:27 AM

Subject: Re: returning to using kombucha after ages

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

Thanks Bettina,

I had put in vinegar because my brews were taking 4 weeks and I was tired of

waiting so long. So I hoped the vinegar would speed it up. Tho I found out that

I probably used the wrong kind, I don't think it really hurt my brews. Like you,

I think it is brewing OK. (Maybe I did not shake the vinegar to stir up the

mother before I poured out the cups for each jug. I just can't remember for

sure, but that is what I am guessing.)

You say to put in one less scoby, but I kept all my scobys in because I wanted

as much benefit as possible. I will be going to continuous brews next, so I will

use all of my scobys in the crocks.

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 1:48:23 PM

Subject: Re: returning to using kombucha after ages

It sounds like it's brewing OK b/c you have the SCOBY forming and I noticed also

that right after the sweet stage has passed, there is a really vinegary strange

tasting stage that lasts about 2 days and then it's perfect--meaning slightly

vinegary and fizzy and pleasant tasting. However, I'm not sure why you'd put in

any vinegar in the first place? For the next brew, just leave out the vinegar

and your brew should even out. If you want it faster, you can try using >1

SCOBY. I've also put a little more sugar in mine and that seemed to speed it up

slightly. Warmer weather helps too.

--Bettina, bettina@...

Against animal cruelty? Check out www.acinvestigations.org

“First they ignore you, then they laugh at you, then they fight you, then you

win.†--Gandhi

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 9:45:09 AM

Subject: Re: returning to using kombucha after ages

I was wondering if what I used was wrong when I did it. Should I have used my

distilled white vinegar instead? That vinegar is not organic. I just chose

Braggs because it is organic. But now I seem to be understanding that a vinegar

booch might conflict with a kombucha booch.

I don't think it has been detrimental, tho. All my brews have taken 4-5 weeks.

This brew is actually the fastest one so far. I just thought it would be faster

than 16 days and counting, so far. I will check it tonight and if it is more

tart than yesterday, I will pour it off.

My scobys in both jugs are growing, so I think it is OK anyway. The one scoby is

2 to 3 " and the other, which were 3 thin babies at the start of the brew, are

thicker and formed to the jug.

________________________________

To: original_kombucha

Sent: Wed, June 1, 2011 11:39:27 AM

Subject: Re: returning to using kombucha after ages

You might need to start over Lyn.

Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

it, which will compete with your SCOBY. If you boiled it first (and then

let it cool of course) it shouldn't be a problem. But if you just poured

from the bottle you might have conflicting cultures at work.

Jaxi

> >>That is really a good sign. Does it taste beery or winey? If the former,

> the yeasts are the stronger, if the latter, the bacteria.

> Your brew should not be gaggingly acidic without nice flavour - that would

> be typical of a yeasty out of balance brew.

>

> There are ways to twig your brew back into shape, for it to regain the

> bacteria to form a scoby on the top.<<

>

>

> This is Lyn replying and I am just trying to learn as I read along. My

> current

> two brews have taken over two weeks and yesterday they just started to turn

> from

> sweet to whatever they turn to after that. I am still learning what the

> " that "

> should be. I have never tasted wine or beer, so I do not know the

> difference in

> taste. I just had thot that beer would be the KT taste alone and the wine

> taste

> would be KT in the secondary brew with fruit. So can you clear me up as to

> what

> I should taste to know it is ready to pour off? Is either taste OK? It

> appears

> to me that my scobys are forming well, in case you would need to know that.

> I

> just wonder if they are not healthy, tho, because they still take so long

> to

> brew a batch of KT. When I first started this batch two weeks ago, I also

> put 1

> c Braggs apple cider vinegar in each jar to help with acidity, but that did

> not

> seem to have an affect.

>

>

>

>

[Guest guest]

>1 means greater than 1 SCOBY per fermentation batch

> Thanks Bettina,

>

> I had put in vinegar because my brews were taking 4 weeks and I was tired

> of

> waiting so long. So I hoped the vinegar would speed it up. Tho I found out

> that

> I probably used the wrong kind, I don't think it really hurt my brews. Like

> you,

> I think it is brewing OK. (Maybe I did not shake the vinegar to stir up the

> mother before I poured out the cups for each jug. I just can't remember for

> sure, but that is what I am guessing.)

>

>

> You say to put in one less scoby, but I kept all my scobys in because I

> wanted

> as much benefit as possible. I will be going to continuous brews next, so I

> will

> use all of my scobys in the crocks.

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Wed, June 1, 2011 1:48:23 PM

> Subject: Re: returning to using kombucha after ages

>

>

> It sounds like it's brewing OK b/c you have the SCOBY forming and I noticed

> also

>

> that right after the sweet stage has passed, there is a really vinegary

> strange

> tasting stage that lasts about 2 days and then it's perfect--meaning

> slightly

> vinegary and fizzy and pleasant tasting. However, I'm not sure why you'd

> put in

>

> any vinegar in the first place? For the next brew, just leave out the

> vinegar

> and your brew should even out. If you want it faster, you can try using >1

> SCOBY. I've also put a little more sugar in mine and that seemed to speed

> it up

>

> slightly. Warmer weather helps too.

>

> --Bettina, bettina@...

> Against animal cruelty? Check out www.acinvestigations.org

>

> “First they ignore you, then they laugh at you, then they fight you, then

> you

> win.” --Gandhi

>

> ________________________________

>

> To: original_kombucha

> Sent: Wed, June 1, 2011 9:45:09 AM

> Subject: Re: returning to using kombucha after ages

>

> I was wondering if what I used was wrong when I did it. Should I have used

> my

> distilled white vinegar instead? That vinegar is not organic. I just chose

> Braggs because it is organic. But now I seem to be understanding that a

> vinegar

> booch might conflict with a kombucha booch.

>

> I don't think it has been detrimental, tho. All my brews have taken 4-5

> weeks.

> This brew is actually the fastest one so far. I just thought it would be

> faster

> than 16 days and counting, so far. I will check it tonight and if it is

> more

> tart than yesterday, I will pour it off.

>

> My scobys in both jugs are growing, so I think it is OK anyway. The one

> scoby is

>

>

> 2 to 3 " and the other, which were 3 thin babies at the start of the brew,

> are

> thicker and formed to the jug.

>

> ________________________________

>

> To: original_kombucha

> Sent: Wed, June 1, 2011 11:39:27 AM

> Subject: Re: returning to using kombucha after ages

>

> You might need to start over Lyn.

>

> Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

> it, which will compete with your SCOBY. If you boiled it first (and then

> let it cool of course) it shouldn't be a problem. But if you just poured

> from the bottle you might have conflicting cultures at work.

>

> Jaxi

>

>

>

> > >>That is really a good sign. Does it taste beery or winey? If the

> former,

> > the yeasts are the stronger, if the latter, the bacteria.

> > Your brew should not be gaggingly acidic without nice flavour - that

> would

> > be typical of a yeasty out of balance brew.

> >

> > There are ways to twig your brew back into shape, for it to regain the

> > bacteria to form a scoby on the top.<<

> >

> >

> > This is Lyn replying and I am just trying to learn as I read along. My

> > current

> > two brews have taken over two weeks and yesterday they just started to

> turn

> > from

> > sweet to whatever they turn to after that. I am still learning what the

> > " that "

> > should be. I have never tasted wine or beer, so I do not know the

> > difference in

> > taste. I just had thot that beer would be the KT taste alone and the wine

> > taste

> > would be KT in the secondary brew with fruit. So can you clear me up as

> to

> > what

> > I should taste to know it is ready to pour off? Is either taste OK? It

> > appears

> > to me that my scobys are forming well, in case you would need to know

> that.

> > I

> > just wonder if they are not healthy, tho, because they still take so long

> > to

> > brew a batch of KT. When I first started this batch two weeks ago, I also

> > put 1

> > c Braggs apple cider vinegar in each jar to help with acidity, but that

> did

> > not

> > seem to have an affect.

> >

> >

> >

> >

[Guest guest]

>1 means greater than 1 SCOBY per fermentation batch

> Thanks Bettina,

>

> I had put in vinegar because my brews were taking 4 weeks and I was tired

> of

> waiting so long. So I hoped the vinegar would speed it up. Tho I found out

> that

> I probably used the wrong kind, I don't think it really hurt my brews. Like

> you,

> I think it is brewing OK. (Maybe I did not shake the vinegar to stir up the

> mother before I poured out the cups for each jug. I just can't remember for

> sure, but that is what I am guessing.)

>

>

> You say to put in one less scoby, but I kept all my scobys in because I

> wanted

> as much benefit as possible. I will be going to continuous brews next, so I

> will

> use all of my scobys in the crocks.

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Wed, June 1, 2011 1:48:23 PM

> Subject: Re: returning to using kombucha after ages

>

>

> It sounds like it's brewing OK b/c you have the SCOBY forming and I noticed

> also

>

> that right after the sweet stage has passed, there is a really vinegary

> strange

> tasting stage that lasts about 2 days and then it's perfect--meaning

> slightly

> vinegary and fizzy and pleasant tasting. However, I'm not sure why you'd

> put in

>

> any vinegar in the first place? For the next brew, just leave out the

> vinegar

> and your brew should even out. If you want it faster, you can try using >1

> SCOBY. I've also put a little more sugar in mine and that seemed to speed

> it up

>

> slightly. Warmer weather helps too.

>

> --Bettina, bettina@...

> Against animal cruelty? Check out www.acinvestigations.org

>

> “First they ignore you, then they laugh at you, then they fight you, then

> you

> win.” --Gandhi

>

> ________________________________

>

> To: original_kombucha

> Sent: Wed, June 1, 2011 9:45:09 AM

> Subject: Re: returning to using kombucha after ages

>

> I was wondering if what I used was wrong when I did it. Should I have used

> my

> distilled white vinegar instead? That vinegar is not organic. I just chose

> Braggs because it is organic. But now I seem to be understanding that a

> vinegar

> booch might conflict with a kombucha booch.

>

> I don't think it has been detrimental, tho. All my brews have taken 4-5

> weeks.

> This brew is actually the fastest one so far. I just thought it would be

> faster

> than 16 days and counting, so far. I will check it tonight and if it is

> more

> tart than yesterday, I will pour it off.

>

> My scobys in both jugs are growing, so I think it is OK anyway. The one

> scoby is

>

>

> 2 to 3 " and the other, which were 3 thin babies at the start of the brew,

> are

> thicker and formed to the jug.

>

> ________________________________

>

> To: original_kombucha

> Sent: Wed, June 1, 2011 11:39:27 AM

> Subject: Re: returning to using kombucha after ages

>

> You might need to start over Lyn.

>

> Braggs, unless you boiled it first, is a raw and has Mother of Vinegar in

> it, which will compete with your SCOBY. If you boiled it first (and then

> let it cool of course) it shouldn't be a problem. But if you just poured

> from the bottle you might have conflicting cultures at work.

>

> Jaxi

>

>

>

> > >>That is really a good sign. Does it taste beery or winey? If the

> former,

> > the yeasts are the stronger, if the latter, the bacteria.

> > Your brew should not be gaggingly acidic without nice flavour - that

> would

> > be typical of a yeasty out of balance brew.

> >

> > There are ways to twig your brew back into shape, for it to regain the

> > bacteria to form a scoby on the top.<<

> >

> >

> > This is Lyn replying and I am just trying to learn as I read along. My

> > current

> > two brews have taken over two weeks and yesterday they just started to

> turn

> > from

> > sweet to whatever they turn to after that. I am still learning what the

> > " that "

> > should be. I have never tasted wine or beer, so I do not know the

> > difference in

> > taste. I just had thot that beer would be the KT taste alone and the wine

> > taste

> > would be KT in the secondary brew with fruit. So can you clear me up as

> to

> > what

> > I should taste to know it is ready to pour off? Is either taste OK? It

> > appears

> > to me that my scobys are forming well, in case you would need to know

> that.

> > I

> > just wonder if they are not healthy, tho, because they still take so long

> > to

> > brew a batch of KT. When I first started this batch two weeks ago, I also

> > put 1

> > c Braggs apple cider vinegar in each jar to help with acidity, but that

> did

> > not

> > seem to have an affect.

> >

> >

> >

> >