Re: New re: Garnet

[Guest guest]

Exactly how many cups of KT did you add to your fermentation brew?  Most times

only one (1) cup is all you need.  Sometimes 1 1/2 to 2 cups.  Sometimes when

the KT used for starter is especially acidic, less can be used, like 1/2 to 3/4

cups.  The large amout of KT you used for starterjust may be the reason your

next batch is so 'vinegary,' as that amount is fermenting twice al long as it

should -only to achieve the flavor you are looking for in KT because the

kombucha can ferment as long as you want.  Remember that the longer it

ferments,

the more sugar burns out, and the more 'vinegary' it will be.  Hope that

helps 

________________________________

To: original_kombucha

Sent: Fri, July 8, 2011 10:23:30 AM

Subject: Re: New to Brewing KT

 

You started with several cups of KT?

Sent via DROID on Verizon Wireless

New to Brewing KT

Just starting to make KT. After just

two days it is quite vinegary tasting.

Did I let it sit too long?

I covered the top of the half gallon jar

with a coffee

filter. Used distilled water, sugar and

some raw organic agave nectar. The jar

was clean and rinsed with distilled

vinegar. I also started with

several cups of brewed KT.

The tea was flavored with ginger and

honey, both

organic and all dried ingredients, so no

fresh honey.

Did I do it right or is the vinegar

taste a sign that I

did something wrong.

It is very hot here in Texas but we keep

the house

around 75*F. However the kitchen may be

hotter

for short periods when we cook. At least

it is on the eastern wall of the house

so does not heat up

in the afternoon like a western wall does.

Thanks for any pointers!

Janet R. , MA

Blog: http://garnetshealthnotes.blogspot.com

List owner

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On 7/7/11 4:41 AM,

original_kombucha wrote:

> There are 7 messages in this issue.

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> Topics in this digest:

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> 1a. Re: benefits of kombucha vs kefir

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> 1b. Re: benefits of kombucha vs kefir

> From: cy