Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
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