Re: Arid Cllimate and evaporation?

March 20, 2012

I would think you would be just fine with the same recipe the rest of us use. A

bigger concern is keeping it cool enough if you are in a hot climate. Consider

using the continuous brew method and adding tea as the level drops.

The tea needs to breath but you could have a cover over part of the top as long

as there is room for air to freely flow through the towel. Maybe cover the top

with plastic wrap covering 75% of the opening then cover with the cloth and

secure with a rubber band.

________________________________

To: " original_kombucha " <original_kombucha >

Sent: Tuesday, March 20, 2012 11:38 AM

Subject: Arid Cllimate and evaporation?

Â

Hi I am new here!

I recieved my SCOBY today and am excited to get started.

I have a questionÂ about humidity. We live in a very arid climate, and when I

have made fermented herbal brews in the past with cloth covering, much of the

liquid evaporated, so now I use a glass cover.

With the SCOBY I know it needs toÂ breathe, so how would one combat the

evaporation? Would you recommend a little extra liquid at the beginning?

The herbal brew takes 3 weeks, so with Kombucha at shorter time maybe it won't

be that big of an issue. Just wondered what you would recommend.

Thanks!

Modiste

March 21, 2012

Thanks ,

I have more concern about the cold, as we are at 7500 feet, so Spring, Winter,

and Fall get chilly here. I had a fire going yesterday, and that made the area

where I am brewing (a high shelf in kitchen) about 77 degrees. Does it matter if

the temp fluctuates or is it imperitive to keep it the same temp all the time?

I just bought a container to do continuous brew in so I will start that on the

next batch.

Modiste

March 21, 2012

I too live in that elevation and have been brewing Kombucha for years. I do

continuous brew since the last year. Our only heat is a wood burning stove and

solar from south facing windows. We don't even have any type of air ducks in our

home. That being said we get temp flux as well. All that being said I do not

use ant temperature control devices and have always had success. When it is

colder it just takes longer to brew. Kombucha being living can adjust to it

environment some. However I would not let my house get below about 63. We just

crank up the fire. Enjoy your Kombucha it really is forgivable and does not have

to be an exact science!

Gresham

sgoats.com

> Thanks ,

> I have more concern about the cold, as we are at 7500 feet, so Spring, Winter,

and Fall get chilly here. I had a fire going yesterday, and that made the area

where I am brewing (a high shelf in kitchen) about 77 degrees. Does it matter if

the temp fluctuates or is it imperitive to keep it the same temp all the time?

> I just bought a container to do continuous brew in so I will start that on the

next batch.

>

> Modiste

>

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March 21, 2012

Modiste -

The scoby will handle a fairly wide range of temps, from the 60's to the 80's.

Colder temps will make it brew slower. When it's really cold (like fridge temps)