4 months old tea and scoby

[Guest guest]

Hi guys,

I started a continuous batch back in Feb. It got out of control, so I just

stopped caring for it, and let it sit. Tonight I empties the 2 gallon ceramic

container, found out the massive scoby is 6 " thick with a radius over 12 " . yeh,

massive. I needed both hands to get it out! I also got about half a gallon tea,

that is dark brown. At this point what can I do with all this goodies? All seems

to be in good shape, mold free.

Thanks,

Neta

[Guest guest]

Hi Neta, that tea is probably very potent, you can use it as starter to make

more SCOBYs. Periodically you need to 'prune' your SCOBY in CB, otherwise they

will just keep getting thicker. Hopefully you can peel a layer off the top and

compost the rest. Some of your 4 month tea you can use as a super vinegar

replacement (it should be very sour), for example in salad dressing. - Woody

Subject: 4 months old tea and scoby

To: original_kombucha

Date: Monday, June 11, 2012, 10:13 PM

 

Hi guys,

I started a continuous batch back in Feb. It got out of control, so I just

stopped caring for it, and let it sit. Tonight I empties the 2 gallon ceramic

container, found out the massive scoby is 6 " thick with a radius over 12 " . yeh,

massive. I needed both hands to get it out! I also got about half a gallon tea,

that is dark brown. At this point what can I do with all this goodies? All seems

to be in good shape, mold free.

Thanks,

Neta

[Guest guest]

Hi Neta, that tea is probably very potent, you can use it as starter to make

more SCOBYs. Periodically you need to 'prune' your SCOBY in CB, otherwise they

will just keep getting thicker. Hopefully you can peel a layer off the top and

compost the rest. Some of your 4 month tea you can use as a super vinegar

replacement (it should be very sour), for example in salad dressing. - Woody

Subject: 4 months old tea and scoby

To: original_kombucha

Date: Monday, June 11, 2012, 10:13 PM

 

Hi guys,

I started a continuous batch back in Feb. It got out of control, so I just

stopped caring for it, and let it sit. Tonight I empties the 2 gallon ceramic

container, found out the massive scoby is 6 " thick with a radius over 12 " . yeh,

massive. I needed both hands to get it out! I also got about half a gallon tea,

that is dark brown. At this point what can I do with all this goodies? All seems

to be in good shape, mold free.

Thanks,

Neta

[Guest guest]

Yup, the SCOBY(s) will continue to become massive/deep in continuous brew, even

if you care for the kombucha constantly! (I just emptied my 2.5 CB container,

which was almost solid SCOBY.)

You are totally good to go, since you have both parts of a kombucha culture:

-- mature starter liquid (kombucha)

-- healthy SCOBY

If you are unable to pull off a top layer as Jay suggests, simply hack off a

piece of the SCOBY to drop into your next kombucha batch. (It won't hurt the

SCOBY. And you do not need to worry about covering the entire surface of the

fermenting liquid.)

In fact, many experienced kombucha brewers recommend cutting out a

cross-section, instead of peeling off a layer. (Theoretically, it helps ensure

that you get a complete representation of both bacteria and yeast, at least

that's how it has been described here previously.)

Don't forget that you can use highly fermented kombucha in any recipe that calls

for vinegar; you can also use it topically on skin/scalp.

Best of luck,

Vicki in Orlando

>

> Hi guys,

> I started a continuous batch back in Feb. It got out of control, so

> I just stopped caring for it, and let it sit. Tonight I empties the

> 2 gallon ceramic container, found out the massive scoby is 6 " thick

> with a radius over 12 " . yeh, massive. I needed both hands to get it

> out! I also got about half a gallon tea, that is dark brown. At this

> point what can I do with all this goodies? All seems to be in good

> shape, mold free.

> Thanks,

> Neta

[Guest guest]

Yup, the SCOBY(s) will continue to become massive/deep in continuous brew, even

if you care for the kombucha constantly! (I just emptied my 2.5 CB container,

which was almost solid SCOBY.)

You are totally good to go, since you have both parts of a kombucha culture:

-- mature starter liquid (kombucha)

-- healthy SCOBY

If you are unable to pull off a top layer as Jay suggests, simply hack off a

piece of the SCOBY to drop into your next kombucha batch. (It won't hurt the

SCOBY. And you do not need to worry about covering the entire surface of the

fermenting liquid.)

In fact, many experienced kombucha brewers recommend cutting out a

cross-section, instead of peeling off a layer. (Theoretically, it helps ensure

that you get a complete representation of both bacteria and yeast, at least

that's how it has been described here previously.)

Don't forget that you can use highly fermented kombucha in any recipe that calls

for vinegar; you can also use it topically on skin/scalp.

Best of luck,

Vicki in Orlando

>

> Hi guys,

> I started a continuous batch back in Feb. It got out of control, so

> I just stopped caring for it, and let it sit. Tonight I empties the

> 2 gallon ceramic container, found out the massive scoby is 6 " thick

> with a radius over 12 " . yeh, massive. I needed both hands to get it

> out! I also got about half a gallon tea, that is dark brown. At this

> point what can I do with all this goodies? All seems to be in good

> shape, mold free.

> Thanks,

> Neta