Re: Re: Fw: Why do people try to brew with scobies from store-bought Kom

[Guest guest]

Is it possible to build that scoby up like we can fortify our ailing bodies with

the right nutrition?

Can more tea, or the kind of tea, or the brand or form of sugar, or all three,

make a difference in scoby health and vibrancy?

----- Original Message -----

This is a big issue now. While it is possible to grow a " culture " from

the reformulated commercial brands, many experienced brewers are

realizing the " scoby " that grows from the new Kombuchas produces a much

weaker tasting beverage. Basically, the filtered Kombucha brands have a

weak probiotic profile, but yeast grows rampantly, so there's a patty

there but who knows what's in it? Inexperienced brewers can't tell the

difference but they can usually tell something is wrong with the flavor

and brewing process.

Hannah Crum

The Kombucha Mamma

[Guest guest]

Is it possible to build that scoby up like we can fortify our ailing bodies with

the right nutrition?

Can more tea, or the kind of tea, or the brand or form of sugar, or all three,

make a difference in scoby health and vibrancy?

----- Original Message -----

This is a big issue now. While it is possible to grow a " culture " from

the reformulated commercial brands, many experienced brewers are

realizing the " scoby " that grows from the new Kombuchas produces a much

weaker tasting beverage. Basically, the filtered Kombucha brands have a

weak probiotic profile, but yeast grows rampantly, so there's a patty

there but who knows what's in it? Inexperienced brewers can't tell the

difference but they can usually tell something is wrong with the flavor

and brewing process.

Hannah Crum

The Kombucha Mamma

[Guest guest]

Is it possible to build that scoby up like we can fortify our ailing bodies with

the right nutrition?

Can more tea, or the kind of tea, or the brand or form of sugar, or all three,

make a difference in scoby health and vibrancy?

----- Original Message -----

This is a big issue now. While it is possible to grow a " culture " from

the reformulated commercial brands, many experienced brewers are

realizing the " scoby " that grows from the new Kombuchas produces a much

weaker tasting beverage. Basically, the filtered Kombucha brands have a

weak probiotic profile, but yeast grows rampantly, so there's a patty

there but who knows what's in it? Inexperienced brewers can't tell the

difference but they can usually tell something is wrong with the flavor

and brewing process.

Hannah Crum

The Kombucha Mamma

[Guest guest]

the flavor is much weaker but beats the hell out of none...

Subject: Re: Re: Fw: Why do people try to brew with scobies from

store-bought Kom

To: " original kombucha " <original_kombucha >

Date: Friday, October 14, 2011, 12:28 PM

 

Is it possible to build that scoby up like we can fortify our ailing

bodies with the right nutrition?

Can more tea, or the kind of tea, or the brand or form of sugar, or all three,

make a difference in scoby health and vibrancy?

----- Original Message -----

This is a big issue now. While it is possible to grow a " culture " from

the reformulated commercial brands, many experienced brewers are

realizing the " scoby " that grows from the new Kombuchas produces a much

weaker tasting beverage. Basically, the filtered Kombucha brands have a

weak probiotic profile, but yeast grows rampantly, so there's a patty

there but who knows what's in it? Inexperienced brewers can't tell the

difference but they can usually tell something is wrong with the flavor

and brewing process.

Hannah Crum

The Kombucha Mamma

[Guest guest]

the flavor is much weaker but beats the hell out of none...

Subject: Re: Re: Fw: Why do people try to brew with scobies from

store-bought Kom

To: " original kombucha " <original_kombucha >

Date: Friday, October 14, 2011, 12:28 PM

 

Is it possible to build that scoby up like we can fortify our ailing

bodies with the right nutrition?

Can more tea, or the kind of tea, or the brand or form of sugar, or all three,

make a difference in scoby health and vibrancy?

----- Original Message -----

This is a big issue now. While it is possible to grow a " culture " from

the reformulated commercial brands, many experienced brewers are

realizing the " scoby " that grows from the new Kombuchas produces a much

weaker tasting beverage. Basically, the filtered Kombucha brands have a

weak probiotic profile, but yeast grows rampantly, so there's a patty

there but who knows what's in it? Inexperienced brewers can't tell the

difference but they can usually tell something is wrong with the flavor

and brewing process.

Hannah Crum

The Kombucha Mamma

[Guest guest]

I read through Len Porzio's site and found some reassuring information for my

situation with brewing KT. One thing I find puzzling tho is he says if you have

to provide an artificial heat to keep the temperature right for the brew, put

the heat on the scoby part of the brew where the action takes place. What he

says makes sense to me, but how to do it doesn't, unless we are to lay a heating

pad on top of the brew. But I would think that would not allow enough air to get

through for the scoby to breathe.

This will be the first winter I am trying a new way to keep low heat on my kt by

keeping two or three of my jugs inside a cooler equipped with a small night

light. That should put heat all around the jugs but that leaves my two

continuous brew crocks unheated in my cold house. I don't know if I will try to

do the heating pad thing or not.

----- Original Message -----

It may be possible to nurse a weak generated scoby to a stronger

profile. It will naturally pick up wild yeast from the air. Cultivating

bacteria is more difficult, and if it's not there, you can't create it.

If it's there but weak, you could look at Len Porzio's site to see his

techniques for building up a " master race " of bacteria and see if you

can be successful.

However, for any new brewer, the most likely person to attempt to grow

culture from scratch, this kind of work/wait would be too much and still

usually ends up with a weaker beverage. A lot of people give up as they

assume they did something wrong.

Hannah Crum

The Kombucha Mamma

[Guest guest]

I have a video by a kombucha " guru " and he sells a heating pad that goes

under the jug. I usually keep my jug on top of the hot water tank in the

hot water tank closet. Seems to stay a constant, warm temperature year

round.

Shari

[Guest guest]

I have a video by a kombucha " guru " and he sells a heating pad that goes

under the jug. I usually keep my jug on top of the hot water tank in the

hot water tank closet. Seems to stay a constant, warm temperature year

round.

Shari

[Guest guest]

I have a video by a kombucha " guru " and he sells a heating pad that goes

under the jug. I usually keep my jug on top of the hot water tank in the

hot water tank closet. Seems to stay a constant, warm temperature year

round.

Shari