Guest guest Posted April 28, 2012 Report Share Posted April 28, 2012 man, you should get a sponsorship deal with the silver needle tea guys!!! it sounds tastier than ordinary 'booch made from inexpensive ingredients and that's saying a lot, 'cuz i love my 'booch! > ** > > > I've been brewing booch for around 6 months now, and i continue to be > absolutely amazed. A couple of days ago one of my continuous brews tasted > pretty sweet and really lacking the character you want from a CB. I was > really worried i had messed it up. I tasted it again this morning and it's > absolutely wonderful! I was really surprised how much it had improved in > such a short time. Just for some context, a few days back i decided to > change my smaller CB over to silver needle tea. I drained it way down, > tilting the container till it ended up below the tap. Then i dumped a bunch > of new silver needle tea in. Of course that was stupid, i sent the yeast > into shock and slowed fermentation to a crawl. It was going so slow i was > actually pondering starting the vessel over. I'm so glad i waited. Already > the taste is rivaling my larger established CB in which i use black and > green tea combined. By the time i get it filled up and established it's > gonna be blissful. The silver needle (white) tea makes such heavenly booch, > if you haven't tried it you should consider it. It is expensive, but the > taste is so smooth and delish! - Woody > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2012 Report Share Posted April 28, 2012 Mountain rose herbs have cheap white peony and the tea is smooth as i do every other brew white.. > man, you should get a sponsorship deal with the silver needle tea guys!!! > it sounds tastier than ordinary 'booch made from inexpensive ingredients > and that's saying a lot, 'cuz i love my 'booch! > > > > > ** > > > > > > I've been brewing booch for around 6 months now, and i continue to be > > absolutely amazed. A couple of days ago one of my continuous brews tasted > > pretty sweet and really lacking the character you want from a CB. I was > > really worried i had messed it up. I tasted it again this morning and it's > > absolutely wonderful! I was really surprised how much it had improved in > > such a short time. Just for some context, a few days back i decided to > > change my smaller CB over to silver needle tea. I drained it way down, > > tilting the container till it ended up below the tap. Then i dumped a bunch > > of new silver needle tea in. Of course that was stupid, i sent the yeast > > into shock and slowed fermentation to a crawl. It was going so slow i was > > actually pondering starting the vessel over. I'm so glad i waited. Already > > the taste is rivaling my larger established CB in which i use black and > > green tea combined. By the time i get it filled up and established it's > > gonna be blissful. The silver needle (white) tea makes such heavenly booch, > > if you haven't tried it you should consider it. It is expensive, but the > > taste is so smooth and delish! - Woody > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2012 Report Share Posted April 28, 2012 My continuous has been getting " sour " quite quickly also. I have been using 2 cups of kt from original batch and have not seperated scoby's. The brew is not " bad " tasting...just more tart. Not quite " white " vinegar tart...but tart. So....perhaps tap some off, peel off some scoby's...and less starter KT??? This really is a creative process isn't it?? Almost like raising children? :-0 Rewarding, fun, but needing thought most of the time?? Modiste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2012 Report Share Posted April 29, 2012 If the new scooby is real thin, you probably have stray bacteria multiplying. You can get it analised at a local university as I did once Other than that,you would never know if it is infected, or not. Personally, I would not risk serious health problems from drinking this ferment, best to start over with a known " good " scooby and clean the vessel in the dishwasher. > > My continuous has been getting " sour " quite quickly also. I have been using 2 cups of kt from original batch and have not seperated scoby's. The brew is not " bad " tasting...just more tart. Not quite " white " vinegar tart...but tart. So....perhaps tap some off, peel off some scoby's...and less starter KT??? > > This really is a creative process isn't it?? Almost like raising children? :-0 Rewarding, fun, but needing thought most of the time?? > > Modiste > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2012 Report Share Posted April 29, 2012 I just tapped off the rest of the brew, and the color is beautiful. I have two or three new scoby's that look quite thick and healthy. I think the brew is fine, just stronger tasting since I used all black tea with the last brew. It really isn't sour, just more like acv. Modiste ________________________________ To: original_kombucha Sent: Sunday, April 29, 2012 4:28 AM Subject: Re: just two days! Â If the new scooby is real thin, you probably have stray bacteria multiplying. You can get it analised at a local university as I did once Other than that,you would never know if it is infected, or not. Personally, I would not risk serious health problems from drinking this ferment, best to start over with a known " good " scooby and clean the vessel in the dishwasher. > > My continuous has been getting " sour " quite quickly also. I have been using 2 cups of kt from original batch and have not seperated scoby's. The brew is not " bad " tasting...just more tart. Not quite " white " vinegar tart...but tart. So....perhaps tap some off, peel off some scoby's...and less starter KT??? > Â > This really is a creative process isn't it?? Almost like raising children? :-0 Rewarding, fun, but needing thought most of the time?? > > Modiste > > Quote Link to comment Share on other sites More sharing options...
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