Guest guest Posted June 19, 2011 Report Share Posted June 19, 2011 Hello . For my KT to reach a pH of 3.5, which is quite sour before I put it in the fridge, it takes my SCOBY 10 days even though I live in Indonesia and my home is HOT..Either I have a " weak " strain of SCOBY or there are other factors contributing to the length of time: -Are you using the usual 10% starter? I use 10% not including the sugar or starter displacement (ex: 200mls starter/2ltr sweet tea). -Do you take your starter from the top before stirring/mixing your finished KT? I stir first then take my starter to (hopefully) maintain a balanced brew. Taking from the top would make a faster brew; bottom, more fizz. -How much sugar do you use? I use 100grm/1 ltr tea of white sugar. -What is your ambient room temp. where you brew? I would guess mine is about 88F during the day and 82F at night. -How thick is your SCOBY at harvest time? Mine is about 1/8-1/4 " . -Finally, what exactly is your definition of sour? To be more accurate a pH test would be best. Mine is about as sour as 1tsp ACV in 1/2C water. I'm looking forward to hearing back from you since I would love to shorten my brewing time. Anybody else have any feedback? Take it easy, D Well-Being & Gratitude, Quote Link to comment Share on other sites More sharing options...
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