What to do with huge scoby?

November 20, 2011

For the past few weeks it has been in the low 60s and even in the 50s at

night in the room where my kmobucha is brewing. I assumed it would

take longer than the 10 days I typically brew since it has been

colder. But when I checked it at day 10 it was perfect, the next day

starting to get a little vinegary. So I went ahead and bottled and

started the new batch. I was surprised by this. I am using a 2 1/2

gallon crock and my mother is huge! I have not removed it since I

started brewing back in mid summer. I keep thinking I need to take it

out and remove some of it, but I don't know how to keep the part I

remove viable? Store in fridge with some KT? Or room temp? but then

I worry about all this explosion talk with 2nd brewings. So just

haven't done anything with it yet. How should I keep what I remove

for a back up in case I have a failure.....like my first attempt that

the fruit flies took over.

Speaking of fruit flies.....the little babyfood jar with KT in it that

I set next to my brewing crock to lure and trap fruit flies after the

first infestation has now grown its own tiny little scoby that covers

the top of the KT in the little jar. Very sweet :-).

Thanks!

JE

November 26, 2011

I usually clean out my 2.5 gallon jar every 6 months or so, and toss out the

huge SCOBY b/c it takes up so much space, you end up having only 1 gallon+ of

kt. In addition to this CB container, I usually have 2 2-gallon batches going.

So after I compost the big SCOBY, I usually add a smaller SCOBY from the smaller

jar.

You could put some mature kombucha liquid into a jar to create a new SCOBY for

your big jar. (same way you made a baby SCOBY) If you don't want to do that,

you can cut a " chunk " out of the old SCOBY, like a pie wedge. (Most folks

advise against trying to peel off a layer, b/c you ensure you get a fuller

spectrum of bacteria/yeast if you use a cross section.) After your new SCOBY

forms, you can get rid of the pie wedge.

Good luck...

P.S. Use this opportunity to clean out the spigot, too!

>

> For the past few weeks it has been in the low 60s and even in the 50s at

> night in the room where my kmobucha is brewing. I assumed it would

> take longer than the 10 days I typically brew since it has been

> colder. But when I checked it at day 10 it was perfect, the next day

> starting to get a little vinegary. So I went ahead and bottled and

> started the new batch. I was surprised by this. I am using a 2 1/2

> gallon crock and my mother is huge! I have not removed it since I

> started brewing back in mid summer. I keep thinking I need to take it

> out and remove some of it, but I don't know how to keep the part I

> remove viable? Store in fridge with some KT? Or room temp? but then

> I worry about all this explosion talk with 2nd brewings. So just

> haven't done anything with it yet. How should I keep what I remove

> for a back up in case I have a failure.....like my first attempt that

> the fruit flies took over.

>

> Speaking of fruit flies.....the little babyfood jar with KT in it that

> I set next to my brewing crock to lure and trap fruit flies after the

> first infestation has now grown its own tiny little scoby that covers

> the top of the KT in the little jar. Very sweet :-).

>

> Thanks!

> JE

>

November 26, 2011

I had same issue, but last batch, had mold on top. How do I clean my wood

barrel, so next batch is ok?

November 26, 2011

:-) :-) I use these methods for numerous disinfecting but good ole' google

will affirm the safety/neutrality of it.

1. straight organic white vinegar . let it roll around soak it up..

2. straight peroxide . again go with your gut feeling, but a bottle should