Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 Hi, I have a bit of a problem w/my continuous brew, CB. I made about 2 gallons of sweet tea, but, I guess not sweet enough. So, my main dilemma is that I am unsure of how I would go about making mixture of sugar and water to add to the CB. I guess I don't really even know if I should mix water and sugar as the ingredients to help w/this problem. Has anyone else had a situation like this? Please post if you've encountered this and what you did to help. Any suggestions would be appreciated. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2011 Report Share Posted October 1, 2011 , I think you have been on this board for a while. It seems you might know more than you think you know! What is the problem you are having? You say you don't think you made the starter sweet enough...how " unsweet " was it? How " sour " was the starter. Had it truly turned to vineger? Was it un-revivable? If so then it doesn't matter how much sugar you pump into it. It is like putting fluid into a dead thing... BUT....If you have a decent starter and culture...it might just be that you need to enlist some patience! These cultures are friends and strange beings...like all of us they can be moody and affected by temps and general environmental condition...given drastic changes in any of their environment( food, acid, temp, water) they would require time to adapt. Just like us... too much of a good thing can become a bad thing...You might be loving your culture to death. I can't say, if it is dead it is dead, sorry...but if not...no smells of funky-ness-no acetone (ie.nailpolish remover)...no mold, then start anew, several if you can, with different temps, sugars, teas. I would do my first starter with fresh organic tea and organic sugar. Use the freshest combo of starters you have and keep tasting. Then I would build on that one. For another starter try using 50/50 store bought fresh unflavored KT (I have used High Country many times in this manner even after the recall) to (10%sweet) sweet tea in quart canning jars and see what works...Have fun with it as you can.....talk to local folks...see if anyone at your coop or farmers market has anything going on. Don't be afraid to be " weird " Most people love weirdos!!!!! Happy Brewing ahead for all!!! > > Hi, I have a bit of a problem w/my continuous brew, CB. I made about 2 gallons of sweet tea, but, I guess not sweet enough. So, my main dilemma is that I am unsure of how I would go about making mixture of sugar and water to add to the CB. I guess I don't really even know if I should mix water and sugar as the ingredients to help w/this problem. Has anyone else had a situation like this? > Please post if you've encountered this and what you did to help. > Any suggestions would be appreciated. > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2011 Report Share Posted October 1, 2011 , I think you have been on this board for a while. It seems you might know more than you think you know! What is the problem you are having? You say you don't think you made the starter sweet enough...how " unsweet " was it? How " sour " was the starter. Had it truly turned to vineger? Was it un-revivable? If so then it doesn't matter how much sugar you pump into it. It is like putting fluid into a dead thing... BUT....If you have a decent starter and culture...it might just be that you need to enlist some patience! These cultures are friends and strange beings...like all of us they can be moody and affected by temps and general environmental condition...given drastic changes in any of their environment( food, acid, temp, water) they would require time to adapt. Just like us... too much of a good thing can become a bad thing...You might be loving your culture to death. I can't say, if it is dead it is dead, sorry...but if not...no smells of funky-ness-no acetone (ie.nailpolish remover)...no mold, then start anew, several if you can, with different temps, sugars, teas. I would do my first starter with fresh organic tea and organic sugar. Use the freshest combo of starters you have and keep tasting. Then I would build on that one. For another starter try using 50/50 store bought fresh unflavored KT (I have used High Country many times in this manner even after the recall) to (10%sweet) sweet tea in quart canning jars and see what works...Have fun with it as you can.....talk to local folks...see if anyone at your coop or farmers market has anything going on. Don't be afraid to be " weird " Most people love weirdos!!!!! Happy Brewing ahead for all!!! > > Hi, I have a bit of a problem w/my continuous brew, CB. I made about 2 gallons of sweet tea, but, I guess not sweet enough. So, my main dilemma is that I am unsure of how I would go about making mixture of sugar and water to add to the CB. I guess I don't really even know if I should mix water and sugar as the ingredients to help w/this problem. Has anyone else had a situation like this? > Please post if you've encountered this and what you did to help. > Any suggestions would be appreciated. > Thanks, > > Quote Link to comment Share on other sites More sharing options...
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