Re: foul taste

[Guest guest]

In message <02c401ccec1b$e4e692d0$aeb3b870$@com> you wrote:

> I am noticing my KT is developing a bad taste.

Hi - Do you mean 'bad taste' as yeasty or 'old-sour'. Can you give it

a closer description?

> I have moved and been brewing

> in the kitchen, and I think the odors from cooking are settling in.

I have been brewing my Kombucha (lots of it!!) in my kitchen for about 30

years and never had any problems with foul taste.

Could it be that the brew got contaminated in the moving process?

> I may have to stop brewing for a while until I can figure out how to do

> this better, in this new location.

> My question is, can I repair the scoby I have

> been using in a hotel for a few months by adding sweet tea from time to

> time?

I should certainly try that and see how the brew goes.

Starting from scratch is probably the best idea.

Wishing you well!

Margret:-)

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[Guest guest]

The best way I can describe the taste is like stale oil, like from frying

foods. But we do not do heavy frying in this house. Sautéing and stove top

cooking is mostly what takes place. I have one other batch going now. If

that tastes funny too, then I will make some changes. The first couple

batches since the move were fine, then it started to taste funny. I thought

I remembered reading that KT should not be brewed in the kitchen because of

cooking smells, but you have been doing it for years without problems…it

makes sense, about the smells being absorbed into it.

[Guest guest]

Sounds like the yeast and bacteria are out of balance to me. It might be a low

yeast condition. The yeast like to have a good amout of tea and a more abundant

amout of sugar.

You mentioned moving, was that to a differant home, or just to a differant room

for the KT? I've noticed differant households cause the Kombucha to adjust to

the differant environment that it lives in, somewhat like a child.

If the opposite, or the bactiria is starving, less tea and less sugar is

indicated.

Personally, for myself, I would keep a few Scobys in a seperate " hotel " to have

a few for anything like this happening. In fact I do. I also have cultured the

KT and created control vials to keep for this same reason.

this is a troubleshooter: http://users.bestweb.net/~om/kombucha_balance/#Too

Sweet

I hope that i have helped, and please let me know how things go!

M

>

> The best way I can describe the taste is like stale oil, like from frying

> foods. But we do not do heavy frying in this house. Sautéing and stove top

> cooking is mostly what takes place. I have one other batch going now. If

> that tastes funny too, then I will make some changes. The first couple

> batches since the move were fine, then it started to taste funny. I thought

> I remembered reading that KT should not be brewed in the kitchen because of

> cooking smells, but you have been doing it for years without problems…it

> makes sense, about the smells being absorbed into it.

>

>

>

>

>

>

>

>

[Guest guest]

In message <005101ccecc5$e26bf4a0$a743dde0$@com> you wrote:

>....I thought I remembered reading that KT should not be brewed in the

> kitchen because of cooking smells, but you have been doing it for years

> without problems ....

Yes, absolutely, . I am amazed myself that it has never affected my

brews ... even when making extremely smelly chilli chutney, a very

smelly-garlicky concoction.

My vessels are only covered with strong, thick cotton cloths, which seem

to do the trick.

Hoping you get your foul-taste problem sorted soon!

Margret:-)

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