Guest guest Posted February 16, 2012 Report Share Posted February 16, 2012 hi patra and welcome to the group. a hotel is simply a vessel where you put all your extra scobys in and then cover them with kt, cover the top with a muslin or paper towels secured with an elastic band and there you have it a 'hotel'. just make sure you keep it topped up with kt to avoid drying out the scobys. all the best in the UK I believe in God, only i spell it nature. Lloyd To: original_kombucha From: patra.philips@... Date: Thu, 16 Feb 2012 17:18:29 +0000 Subject: New Kombucha brewer Hi everyone. I've VERY new at this and have a question. I have made a couple of batches and am very happy with my yields. So far I have been keeping my extra Scoby's in the fridge. They multiply like Tribbles so my husband is starting so complain about the amount of dwindling space left for food. I've flirted with the idea of starting a Hotel, but am just plain scared. It's something new, and I panic over these things :-) Someone recently posted a request for instructions or links on how to best do this. I didn't see a reply, but I could have missed it. Can someone explain or send me to some instructions that are so simply that a newbie like me can follow? Remember that I'm new, so abbreviations and skipped obvious steps will need to be explained :-) Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2012 Report Share Posted February 16, 2012 And I would recommend to NOT keep them in the fridge. My SCOBY hotel is kept at room temp. Expect it to form it's own new SCOBY on top and as you top it off it'll keep forming new layers so eventually you will have many layers of SCOBY in there. Jaxi On Thu, Feb 16, 2012 at 1:46 PM, linda guest wrote: > > hi patra and welcome to the group. a hotel is simply a vessel where you > put all your extra scobys in and then cover them with kt, cover the top > with a muslin or paper towels secured with an elastic band and there you > have it a 'hotel'. just make sure you keep it topped up with kt to avoid > drying out the scobys. > > > all the best > > in the UK > > I believe in God, only i spell it nature. > > Lloyd > > > To: original_kombucha > From: patra.philips@... > Date: Thu, 16 Feb 2012 17:18:29 +0000 > Subject: New Kombucha brewer > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Hi everyone. I've VERY new at this and have a question. I have made > a couple of batches and am very happy with my yields. So far I have been > keeping my extra Scoby's in the fridge. They multiply like Tribbles so my > husband is starting so complain about the amount of dwindling space left > for food. I've flirted with the idea of starting a Hotel, but am just > plain scared. It's something new, and I panic over these things :-) > Someone recently posted a request for instructions or links on how to best > do this. I didn't see a reply, but I could have missed it. Can someone > explain or send me to some instructions that are so simply that a newbie > like me can follow? Remember that I'm new, so abbreviations and skipped > obvious steps will need to be explained :-) > > > > Thanks! > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2012 Report Share Posted February 16, 2012 Thanks . Seems too easy to be true, so maybe I can do it after all *grin* Patra Meadows Philips | LEED® AP | Project Coordinator P | F 5310 Harvest Hill Rd. | Suite 136 | LB 161 | Dallas | Texas 75230 | www.obrienarch.com Please consider the environment before printing this email. New Kombucha brewer Hi everyone. I've VERY new at this and have a question. I have made a couple of batches and am very happy with my yields. So far I have been keeping my extra Scoby's in the fridge. They multiply like Tribbles so my husband is starting so complain about the amount of dwindling space left for food. I've flirted with the idea of starting a Hotel, but am just plain scared. It's something new, and I panic over these things :-) Someone recently posted a request for instructions or links on how to best do this. I didn't see a reply, but I could have missed it. Can someone explain or send me to some instructions that are so simply that a newbie like me can follow? Remember that I'm new, so abbreviations and skipped obvious steps will need to be explained :-) Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2012 Report Share Posted February 16, 2012 My husband will thank you for this advice *wink* Patra Meadows Philips | LEED® AP | Project Coordinator P | F 5310 Harvest Hill Rd. | Suite 136 | LB 161 | Dallas | Texas 75230 | www.obrienarch.com <http://www.obrienarch.com/> Please consider the environment before printing this email. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2012 Report Share Posted February 16, 2012 this info was posted some time back about hotels: " My starter /SCOBY hotel is simply a 2-Gallon vessel where I put the nicest SCOBYs... I make sure of always having it filled to the top with sweetened Tea. For that I simply re-use the tea bags. I usually throw them away after one brewing, now I re-use them for the starter. I don't have any particular recipe if I am brewing 2 gallons and there are 20 teabags left I re-use these for my starter with whatever amount of liquid needed to top it off. I add 1/3 cup of sugar to the liquid. " sounds like this person is using freshly brewed tea, not KT, to top off her hotel. would someone comment thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2012 Report Share Posted February 16, 2012 this info was posted some time back about hotels: " My starter /SCOBY hotel is simply a 2-Gallon vessel where I put the nicest SCOBYs... I make sure of always having it filled to the top with sweetened Tea. For that I simply re-use the tea bags. I usually throw them away after one brewing, now I re-use them for the starter. I don't have any particular recipe if I am brewing 2 gallons and there are 20 teabags left I re-use these for my starter with whatever amount of liquid needed to top it off. I add 1/3 cup of sugar to the liquid. " sounds like this person is using freshly brewed tea, not KT, to top off her hotel. would someone comment thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2012 Report Share Posted February 17, 2012 Hi EveryOne, Usually it is best to use finished KT for topping off your SCOBY Hotel as it is more acidic than fresh starter and less apt to get mold. Keep your Kombucha happy and it will keep you healthy! Peace, Love and Harmony, Bev > > this info was posted some time back about hotels: " My starter /SCOBY hotel is simply a 2-Gallon vessel where I put the nicest SCOBYs... I make sure of always having it filled to the top with sweetened Tea. For that I simply re-use the tea bags. I usually throw them away after one brewing, now I re-use them for the starter. I don't have any particular recipe if I am brewing 2 gallons and there are 20 teabags left I re-use these for my starter with whatever amount of liquid needed to top it off. I add 1/3 cup of sugar to the liquid. " > > sounds like this person is using freshly brewed tea, not KT, to top off her hotel. > > would someone comment > thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2012 Report Share Posted February 18, 2012 In message <jhk8c6+b3h0eGroups> you wrote: > this info was posted some time back about hotels: " My starter /SCOBY hotel > is simply a 2-Gallon vessel where I put the nicest SCOBYs... I make sure > of always having it filled to the top with sweetened Tea. For that I simply > re-use the tea bags. I usually throw them away after one brewing, now I > re-use them for the starter. I don't have any particular recipe if I am > brewing 2 gallons and there are 20 teabags left I re-use these for my > starter with whatever amount of liquid needed to top it off. I add 1/3 cup > of sugar to the liquid. " > > sounds like this person is using freshly brewed tea, not KT, to top off her > hotel. Yes, it does, doesn't it! LenPorzio advises on his very insightful site against using sucrose/sugar in the starter pot, but to use ready brewed KT (as Bev has also suggested). Read the reason for this below. BTW, " Starter Pot " means the same as " Scoby Hotel " . http://users.bestweb.net/~om/kombucha_balance/ " Only add fermented tea to the starter pot. This ensures the maximum amount of sucrose has been converted into glucose and fructose. Though not critical, this is fairly important because sucrose will stimulate the yeast where as glucose and fructose will not. " This last minor detail is the number one contributor in keeping the culture balanced over successive generations. This is because glucose ensures the culture has fuel for activity without causing the yeast to go into the highly reproductive respiration mode, normally triggered by sucrose. " As to re-using teabags: This is probably alright, and using as much of the available nutrients for the Kombucha culture as possible, a thrifty measure. All best kombuchaly, Margret, brewer in the UK :-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com Rebellion against the Creator is the root of all suffering. Quote Link to comment Share on other sites More sharing options...
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