Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 Yes Mark, I do. Each time I must add KT in the storage pot I get a new baby. (in Belgium) 2006/1/18, Mark mark.ericson@...: > > > Do others encounter new scobys in their storage pot? > > - Mark > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 In message <237f7cfb0601180404v258318f6t71170eb7b352278b@...> you wrote: > It appears that maybe a new baby grew on the bottom and on the top. Hi Mark, babies always grow on the top :-) > > What suprises me is how little tea was in there, how crowded the > environment is, and how nice the new babies turned out. Yes, the babies tend to be lovely and often quite smooth, but as there is a fair bit of evaporation happening it is important to replenish the pot with new KT and not leave them 'high and dry'. > Do others encounter new scobys in their storage pot? All the time! ;-) The babies are so nice, because in the starter pot the yeasts become far less active, but the bacteria are thriving. The scoby is an expression of bacteria. It's actually the bacteria that build the structure that forms the scoby (zooglia) and 'houses' both yeasts and bacteria, although the majority of the yeast tend to be bottom dwellers. All the best, Margret:-) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.elijahlist.com +---------------------------------------------------------------+ Life is too short to spend it hating. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 Interesting, so as " bottom dwellers " does sufficent yeast make it into the new baby on top? > > In message <237f7cfb0601180404v258318f6t71170eb7b352278b@...> > you wrote: > > > It appears that maybe a new baby grew on the bottom and on the top. > > Hi Mark, babies always grow on the top :-) > > > > What suprises me is how little tea was in there, how crowded the > > environment is, and how nice the new babies turned out. > Yes, the babies tend to be lovely and often quite smooth, but as there > is a fair bit of evaporation happening it is important to replenish the > pot with new KT and not leave them 'high and dry'. > > > Do others encounter new scobys in their storage pot? > All the time! ;-) The babies are so nice, because in the starter pot the > yeasts become far less active, but the bacteria are thriving. The > scoby is an expression of bacteria. It's actually the bacteria that build > the structure that forms the scoby (zooglia) and 'houses' both yeasts > and bacteria, although the majority of the yeast tend to be bottom > dwellers. > > All the best, > > Margret:-) > > -- > +---------------------------------------------------------------+ > Minstrel@... > <)))<>< http://www.therpc.f9.co.uk <)))<>< > http://www.AnswersInGenesis.com > http://www.elijahlist.com > +---------------------------------------------------------------+ > Life is too short to spend it hating. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 In message <237f7cfb0601180820t788e6dc7l16e962a3c2206acf@...> you wrote: > Interesting, so as " bottom dwellers " does sufficent yeast make it into the > new baby on top? Oh yes, Mark, it does. Yeast and bacteria are working hand in hand all through the brew, that's also why the solid part of the culture is called S C O B Y acronym for what Kombucha IS : S ymbiotic C ulture (C olony) O f B acteria & Y east. It's just a case of greater accumulations of one or the other. Yeast tends to naturally be the more rampant and is helped by warm brewing temperatures, while the bacteria side is favoured when temperatures are cooler. I always get rid of the layer of yeast sediment on the bottom of my brewing container to keep the yeast in check. Too much will eventually spoil the flavour of your brew. Sorry, that's my brain mushroomed out ;-) A massive answer to a modest question. All the best, Mark :-) kombuchaly, Margret -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.elijahlist.com +---------------------------------------------------------------+ ~~There is no situation so chaotic that God cannot from that situation create something that is surpassingly good. He did it at the creation. He did it at the cross. He is doing it today.~~ Bishop Handley Moule 1883 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 >The last two batches, I am not getting any babies to speak of! I am really >wanting to enlarge my brew, but I need some babies to grow. Is there >something wrong with my Mothers? They aren't dead are they? My KT is >tasting great, just need some new SCOBY'S. Anyone have any insight of how >to produce these " Bucha's " ? Thanks, are you using any green tea? I use gunpowder green tea and then add some black and/or white. Green tea is known to be more productive of SCOBYs. Something you can do now to expand the number of vessels you have going is to cut your existing SCOBYs in two crosswise so that you have 2 half circles. The only thing is that this would probably slow your first brews down somewhat , but then you'd have greater volume. I haven't done this, but it is said to be possible. However if your existing SCOBYs are weak that might not be the best move. There's probably other things to do as well, but I don't know them. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 --my last batch, I did the straight gunpowder. I am wondering if it is my water. We have spring water and the first two batches I got the water from refrigerator (filtered). The last two batches, I did just from the tap. Just a guess--don't know of anything else that could cause no growth. I let my starter sit last time for about 8 days before I started my next brew, so it should of been very acidic--then brewed with gunpowder. Does anyone know of anything else to encourage growth? Is the growth of new Scoby's the only way to tell if it is still living? Thanks, -- Re: Multiplying Scobys >The last two batches, I am not getting any babies to speak of! I am really >wanting to enlarge my brew, but I need some babies to grow. Is there >something wrong with my Mothers? They aren't dead are they? My KT is >tasting great, just need some new SCOBY'S. Anyone have any insight of how >to produce these " Bucha's " ? Thanks, are you using any green tea? I use gunpowder green tea and then add some black and/or white. Green tea is known to be more productive of SCOBYs Something you can do now to expand the number of vessels you have going is to cut your existing SCOBYs in two crosswise so that you have 2 half circles. The only thing is that this would probably slow your first brews down somewhat , but then you'd have greater volume. I haven't done this, but it is said to be possible. However if your existing SCOBYs are weak that might not be the best move. There's probably other things to do as well, but I don't know them. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
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