Re: First continuous brew tastes like wine!

[Guest guest]

>

> I don't know if it actually has alcohol in it or not, but it sure does remind

me of a mildly sweet wine. I'm in love!!!! So does it sometimes " normally "

taste like that? My brew is about 9 days old. I've already drawn off 2 quarts

(one at 4 and one at 7 days) and replaced with new tea and the baby scoby is

about 3/8 " thick, nice and white with little bubbles all through and around it,

a few strings underneath. Momma scoby is hanging around the side of the jar.

lol

>

> This is Kombucha, yes?

>

tell us more

[Guest guest]

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 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]

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.

[Guest guest]

hey Woody, yeah, that's it! More like a champagne than a wine because of the

bubblies. And that's with organic oolong tea and regular sugar, just a coffee

filter rubber banded to the top. LOVE MY KOMBUCHA!!!

[Guest guest]

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]

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.

> > >

> >

> >

> >

>

>

>

[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.

:-)