Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I'm new at brewing (on my third brew) and I was happy to read her post too, because I've done WAY to much reading online and was frankly scared to death that my scoby was going to become toxic and hurt us, instead of help us. From what I had read, if you do something wrong you run the risk of it not being good bacteria or fungus, and so was kinda worried about ever passing on the scoby's, in case they weren't " good " ones. With her post, she calmed some of my fears enough to stop thinking about it all the time. I'm so thankful for all who share on this group, cause being a newbie I have a LOT to learn! I know there are different opinions about how to brew, and what to use to brew...and I think it's good to hear what everyone does, so we can learn what may or may not work for us. My first brew took forever to start making a scoby, I thought I had done something wrong to kill it, but it finally started working and made a beautiful baby. I figured it must have had jet lag or something. *giggle* The 2nd one I left for 10 days, the 3rd for 7...although I'm not sure if it was brewed as much as it should have been. I like the taste of it better, but since my hubby is diabetic, I'm wondering if it should have been longer, so it was more vinegary. Anyway, it's fun learning about it, and eventually maybe I'll get it down to where I know exactly how long is best to leave it brew, so I don't keep checking it everyday after it's been brewing a while. I also love hearing how it's helped everyone. So anyway thanks a lot for sharing your experiences in brewing and in how it's helped you!! Deb www.dapperdoxie.com " Remember when you quit laughing, you quit living. " Quote Link to comment Share on other sites More sharing options...
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