Re: Re: First continuous brew tastes like wine!

[Guest guest]

We've noticed that the KT i brewed with silver needle tea had a champagne-like

taste. It's not just my imagination, i've heard others who have made the exact

same observation. - Woody

Subject: Re: First continuous brew tastes like wine!

To: original_kombucha

Date: Monday, April 30, 2012, 9:27 AM

 

>

> I don't know what else to tell! lol Ummmm....it's got a tiny bit of

sweetness to it, a little fizzy on the tongue and in the glass, smell is more

like tea than vinegar but vinegar smell is there. Lots of small bubbles

underneath and throughout the new (and huge 9 x 9 " ) baby scoby which is totally

white except for the brownish stringies hanging down from it. It's been

fermenting at around 72-73 degrees the whole time. Batch is 1.5 gallons and I'm

doing CB method. The last quart I put fresh ginger in it and in 2 days already

had a scoby forming but didn't taste like wine, just tart tea with ginger. lol

>

> What other info would be of help?

>

thank you, i was just looking for a hint that the vessel was sealed, since

alcohol means anaerobic conditions, but a cb setup is usually well aerated.

also curious about the tea and sugar types. black tea makes cider-like kt, so

which tea makes 'winely' booch?

however, what is important is that you made a perfectly balanced and tasty

ferment, congrats!

[Guest guest]

You put the ginger in during the first fermeting cycle? Not a

secondary ferment?

Jaxi

PS - remember to sign your posts

> I don't know what else to tell! lol Ummmm....it's got a tiny bit of

> sweetness to it, a little fizzy on the tongue and in the glass, smell is

> more like tea than vinegar but vinegar smell is there. Lots of small

> bubbles underneath and throughout the new (and huge 9 x 9 " ) baby scoby which

> is totally white except for the brownish stringies hanging down from it.

> It's been fermenting at around 72-73 degrees the whole time. Batch is 1.5

> gallons and I'm doing CB method. The last quart I put fresh ginger in it

> and in 2 days already had a scoby forming but didn't taste like wine, just

> tart tea with ginger. lol

>

> What other info would be of help?

>

[Guest guest]

I think kombucha likes ginger. I may try a jar with ginger in the primary

ferment. I had a little jar of ginger extract made with KT sitting on the

counter and it grew a really healthy scoby in a short time. I tasted the scoby

when i removed it and it tasted more like ginger than it did scoby! I've also

noticed that ginger in second ferment makes for really fizzy KT. I've read the

warnings about brewing with anything other than sugar and regular tea, but i've

got an abundance of scoby's to play with. I'll do a few batches and let you guys

know how it turns out. - Woody

Subject: Re: First continuous brew tastes like wine!

To: original_kombucha

Date: Monday, April 30, 2012, 8:07 PM

 

Sorry, Jaxi, didn't explain that so well. I put the ginger in the

secondary ferment, in the quart that I tapped off. THAT one got the new scoby

forming in 2 days. I threw it away. :-/

Centaura57

[Guest guest]

No problem! I found a bunch of Nami Puerh today at the small town health

food store and I tested positive for all! It seems Puerh is the right fit

for me! Now I want to try to find good quality bricks or something so I can

get away from bags.

Myree

myree.miche.com

> **

>

>

> good to know, thanks myree, i think we have similar tastes in tea.

>

>

> > > >

> > > > That's what it's supposed to be like?!?!?! AWESOME!!!! And thanks! I

> > > thought I did something really, really wrong!!!

> > > >

> > > > Okay, so I used organic oolong tea, about 10 bags for my initial

> setup,

> > > and just the regular white sugar you buy at the grocery store. I tap

> off 1

> > > quart at a time and replace with a couple of hours.

> > > >

> > >

> > >

> > >

> >

> >

> >