Guest guest Posted February 17, 2012 Report Share Posted February 17, 2012 Hello, I have been making/ brewing Kombucha for several, over 10 years. In that time, there have been times of economic ressesion and understandable lack of sugar and good teas. At one point in those 10+ years, I did nothing more then add barely enough " tea solution " for the Kombucha to survive, but, through such adversity the scobys cam through, but the yeast went dormant at times. I actually kept things clean, dusting things off so to speak, keeping down the halo of other things that tryed to get in the Kombucha. The liquid was more like an acetyline smelling thing. Chemically , who knows what took place. Now, I need to mention that even though I left the Kombucha alone for a 2 year period this way, it came thruogh, so I decided to test it. I started it back up. Took the top scoby off the top, replaced the Acetyline liquid with Fresh Green and Black tea and sugar solution. It made a scoby baby, but the yeast was slow, on the first brew. on the second brew things started evening out, and the third brew looked, tasted ( yes I went there), and smelled good enough for bottling. I did. The kombucha tea was good! I am not suggesting you try that, but, from experiance , I know it is possible. The tea gave no ill effect, and actually after the third brew was rather good tasting,or some of the best tea( including the bottled store bought stuff) that I have tasted. Hope I have helped in answering your question. M > > Hi, > > I was wondering what impact does the length of brewing have on the kombucha liquid and SCOBY. > What happens to the kombucha (nutrient wise and otherwise) as time passes by? > Let's say if you were to leave kombucha for 2 or 3 months or maybe even more then what impact would it have on SCOBY and the liquid itself (other than just stronger taste)? > Thank you. > Alina > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2012 Report Share Posted February 17, 2012 Hello, I have been making/ brewing Kombucha for several, over 10 years. In that time, there have been times of economic ressesion and understandable lack of sugar and good teas. At one point in those 10+ years, I did nothing more then add barely enough " tea solution " for the Kombucha to survive, but, through such adversity the scobys cam through, but the yeast went dormant at times. I actually kept things clean, dusting things off so to speak, keeping down the halo of other things that tryed to get in the Kombucha. The liquid was more like an acetyline smelling thing. Chemically , who knows what took place. Now, I need to mention that even though I left the Kombucha alone for a 2 year period this way, it came thruogh, so I decided to test it. I started it back up. Took the top scoby off the top, replaced the Acetyline liquid with Fresh Green and Black tea and sugar solution. It made a scoby baby, but the yeast was slow, on the first brew. on the second brew things started evening out, and the third brew looked, tasted ( yes I went there), and smelled good enough for bottling. I did. The kombucha tea was good! I am not suggesting you try that, but, from experiance , I know it is possible. The tea gave no ill effect, and actually after the third brew was rather good tasting,or some of the best tea( including the bottled store bought stuff) that I have tasted. Hope I have helped in answering your question. M > > Hi, > > I was wondering what impact does the length of brewing have on the kombucha liquid and SCOBY. > What happens to the kombucha (nutrient wise and otherwise) as time passes by? > Let's say if you were to leave kombucha for 2 or 3 months or maybe even more then what impact would it have on SCOBY and the liquid itself (other than just stronger taste)? > Thank you. > Alina > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2012 Report Share Posted February 20, 2012 Hi , Thank you so much for your reply. It is good to know that kombucha is so resilient. I worried a little that maybe such long brewing time, without adding any fresh tea, might impact the kombucha adversely (the organisms and whatever else is there might be imbalanced) but from what you say it is not the case. Who knows maybe it is even good for it every now and then to go through such long cycle. Just to mix things up. How often were you adding some tea during this 2 year period? All the best. Alina > Now, I need to mention that even though I left the Kombucha alone for a 2 year period this way, it came thruogh, so I decided to test it. I started it back up. Took the top scoby off the top, replaced the Acetyline liquid with Fresh Green and Black tea and sugar solution. It made a scoby baby, but the yeast was slow, on the first brew. on the second brew things started evening out, and the third brew looked, tasted ( yes I went there), and smelled good enough for bottling. I did. The kombucha tea was good! > > Hope I have helped in answering your question. > M Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2012 Report Share Posted February 21, 2012 Alina, I was adding the tea solution when ever I thought about it during those 2 years, the intervals varied along with my other duties and mindset. Some create a so-called " super-race " scoby by at first doing a regular fermentation, and then straining the KT of yeast, and returning the Baby scoby to the same solution until there is a clean creamy white scoby of a good 1/4 -1/2 " thickness. This process is mainly to remove a very unbalanced yeast condition. I dont like the term " super-race " because it sound so rascist. Maybe its a Scoby reboot. in some research i read , please dont make me Quote, I have read that pple actually have brewed, primary, for 21 days( sour sour sour) to reboot their KT. Its essentially a balancing act between the yeast and bacterias, each variation can give a differant flavor. If your interested in those studies, and More, a google search on Guenter will be surely enlightening. M > > Now, I need to mention that even though I left the Kombucha alone for a 2 year period this way, it came thruogh, so I decided to test it. I started it back up. Took the top scoby off the top, replaced the Acetyline liquid with Fresh Green and Black tea and sugar solution. It made a scoby baby, but the yeast was slow, on the first brew. on the second brew things started evening out, and the third brew looked, tasted ( yes I went there), and smelled good enough for bottling. I did. The kombucha tea was good! > > > > Hope I have helped in answering your question. > > M > Quote Link to comment Share on other sites More sharing options...
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