Re: Sprouting a SCOBY from Scratch

[Guest guest]

In message <drdfnc+nmgneGroups> you wrote:

> A friend said you could grow a new SCOBY from a bottle of

> GT's raw kombucha, which I am trying to do by adding two bottles of

> fresh, store-bought GT's Kombucha to a gallon of sweetened tea. So

> far, after about 10 days, I am getting a film on the surface of the

> tea with some culture strands in the jar. I can only assume that a

> new SCOBY is forming....

Yes, JF, there is a scoby forming on the top of your brew but

the liquid is just as much culture as the scoby which eventually forms

on the top. The bacteria and yeasts are distributed all through the

liquid when it is raw and unpasteurised, and will be active raring

to eat sugar and nutrients in the [rocess of which the bacteria form

a cellular structure into which mainly bacteria but also yeast cells

are being built.

The thickness or thinness of a scoby is not important, the liquid (KT)

is. When you get the typical pleasant acidic aroma after perhaps 7 days,

try your brew. If it tastes as you like it bottle it, but keep back

a generous amount of it for your new brew plus the scoby that has formed

on the top. If your KT is still too sweet to your taste, ferment on until

it is as you like it.

Wishing you all the best with your home production,

Margret:-)

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[Guest guest]

> > A friend said you could grow a new SCOBY from a bottle of

> > GT's raw kombucha, which I am trying to do by adding two bottles of

> > fresh, store-bought GT's Kombucha to a gallon of sweetened tea. So

> > far, after about 10 days, I am getting a film on the surface of the

> > tea with some culture strands in the jar. I can only assume that a

> > new SCOBY is forming....

I think it would go faster if a person just let the commercial KT itself

sit and grow a SCOBY, instead of diluting it with sweetened tea, or mixing

it more like 50/50. The advantage of a SCOBY is a concentrated source of

the bacteria/yeasts. Without that, the more dilute your culture is, the

longer it will take to produce the SCOBY, and in some

climates/environments, the greater potential for mold formation.

Definitely a SCOBY is growing though.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Hi JFM:

Yes, as Margret explains, it IS possible to grow a new SCOBY from

any " real " finished KT, and some have reported success from using GT

Dave's.

However, I wanted to point out one thing about your message...just

because your SCOBY sank and remained at the bottom when you put it

into your new brew, that doesn't mean at all that the SCOBY/starter

culture you used was inactive. The " old " SCOBY can be anywhere in

your new brew: at the bottom, at the top, hanging sideways...it

really doesn't matter much. The only thing that can only be at the

top is the developing new SCOBY because it's a biofilm that forms at

the juncture of liquid and air.

Did you add sufficient amount of finished KT to serve as starter for

those " failed " batches (15-25% of total brew volume is a good

guideline)? Did you wait long enough to detect new SCOBY formation

before declaring your culture " croaked " ? Did you add the starter

culture to completely cooled (e.g., room temp or below) tea? All of

these other factors are certainly more important than SCOBY size or

position of the old SCOBY in your new brew.

Hope this makes sense. Good luck!

Best wishes,

Nori

>

> I am trying to grow a fresh new SCOBY from scratch after my last

two colonies croaked...left them in the fridge too long and they went

> inactive. When I attempted to brew a fresh batch, the SCOBY sank

to the bottom of the jar and languished there with no fermenting

> activity.

[Guest guest]

> Has anyone ever sprouted a baby

from scratch, and if so, how's it done?

-

Yes often. It really makes no difference if you add a scoby or not but the

scoby holds a bit more Yeast/bacteria ratio and therefore MAY give a slightly

faster start.

You've done everything right with one exception, the " STORE BOUGHT KT " . It may

be inactive but it appears as though you make have some life in it. Leave it

for another week and if it takes off then you'll be fine with that as your new

starter. If not, it's only the source of the starter you need. Everything else

is corrrect.

IMO, it's unfourtunate that the terms Mother and Baby are used for this

cellulose cast off from the KT liquid as this give many a Nuturing instinct but

they nuture the whong part of the product.

It doesn't matter whether the scoby is Fat, Thin, upside down, bubbly, sinks or

swims, It's NOT WHAT YOU ARE BREWING FOR.

I have done a separate down line for 10 months using scoby in the brew in one

line and not in the other, So Far;, NO DIFFERENCE in taste, texture or felt

effects. Each brew forms an identiacal new scoby, but I throw those out for the

restart in one line only.

rusty

Sprouting a SCOBY from Scratch

I am trying to grow a fresh new SCOBY from scratch after my last two

colonies croaked...left them in the fridge too long and they went

inactive. When I attempted to brew a fresh batch, the SCOBY sank to

the bottom of the jar and languished there with no fermenting

activity. SO--I decided to try and sprout a fresh new SCOBY. A

friend said you could grow a new SCOBY from a bottle of

GT's raw kombucha, which I am trying to do by adding two bottles of

fresh, store-bought GT's Kombucha to a gallon of sweetened tea. So

far, after about 10 days, I am getting a film on the surface of the

tea with some culture strands in the jar. I can only assume that a

new SCOBY is forming, but not sure. Has anyone ever sprouted a baby

from scratch, and if so, how's it done?

Thanks

JFM

Seattle, WA

[Guest guest]

If it doesn't take, I have plenty and am in Kitsap.

Sprouting a SCOBY from Scratch

I am trying to grow a fresh new SCOBY from scratch after my last two

colonies croaked...left them in the fridge too long and they went

inactive. When I attempted to brew a fresh batch, the SCOBY sank to

the bottom of the jar and languished there with no fermenting

activity. SO--I decided to try and sprout a fresh new SCOBY. A

friend said you could grow a new SCOBY from a bottle of

GT's raw kombucha, which I am trying to do by adding two bottles of

fresh, store-bought GT's Kombucha to a gallon of sweetened tea. So

far, after about 10 days, I am getting a film on the surface of the

tea with some culture strands in the jar. I can only assume that a

new SCOBY is forming, but not sure. Has anyone ever sprouted a baby

from scratch, and if so, how's it done?

Thanks

JFM

Seattle, WA

[Guest guest]

,

Thank you! I am in Seattle right off Broadway. If my SCOBY doesn't make it,

maybe I will shoot you a message and see if you can donate a live culture...I

just checked in on it today, and it looks like it is starting to form a thin,

transluscent body on the surface of the liquid. Fingers crossed!

--

patricia wrote:

If it doesn't take, I have plenty and am in Kitsap.

Sprouting a SCOBY from Scratch

I am trying to grow a fresh new SCOBY from scratch after my last two

colonies croaked...left them in the fridge too long and they went

inactive. When I attempted to brew a fresh batch, the SCOBY sank to

the bottom of the jar and languished there with no fermenting

activity. SO--I decided to try and sprout a fresh new SCOBY. A

friend said you could grow a new SCOBY from a bottle of

GT's raw kombucha, which I am trying to do by adding two bottles of

fresh, store-bought GT's Kombucha to a gallon of sweetened tea. So

far, after about 10 days, I am getting a film on the surface of the

tea with some culture strands in the jar. I can only assume that a

new SCOBY is forming, but not sure. Has anyone ever sprouted a baby

from scratch, and if so, how's it done?

Thanks

JFM

Seattle, WA

[Guest guest]

Thanks for the input. I checked it today and it has the nice aromatic vinegar

scent of live KT...plus it looks as if the SCOBY is getting thicker (even though

it's still thin and transluscent). I want a nice, chubby SCOBY that's very

healthy and thick...the store-bought KT is a brand called GT's Kombucha and it

is live, raw, and organic...you can get it at Whole Foods Market.

lwinmorgan wrote: > Has anyone ever sprouted a baby

from scratch, and if so, how's it done?

-

Yes often. It really makes no difference if you add a scoby or not but the scoby

holds a bit more Yeast/bacteria ratio and therefore MAY give a slightly faster

start.

You've done everything right with one exception, the " STORE BOUGHT KT " . It may

be inactive but it appears as though you make have some life in it. Leave it

for another week and if it takes off then you'll be fine with that as your new

starter. If not, it's only the source of the starter you need. Everything else

is corrrect.

IMO, it's unfourtunate that the terms Mother and Baby are used for this

cellulose cast off from the KT liquid as this give many a Nuturing instinct but

they nuture the whong part of the product.

It doesn't matter whether the scoby is Fat, Thin, upside down, bubbly, sinks or

swims, It's NOT WHAT YOU ARE BREWING FOR.

I have done a separate down line for 10 months using scoby in the brew in one

line and not in the other, So Far;, NO DIFFERENCE in taste, texture or felt

effects. Each brew forms an identiacal new scoby, but I throw those out for the

restart in one line only.

rusty

Sprouting a SCOBY from Scratch

I am trying to grow a fresh new SCOBY from scratch after my last two

colonies croaked...left them in the fridge too long and they went

inactive. When I attempted to brew a fresh batch, the SCOBY sank to

the bottom of the jar and languished there with no fermenting

activity. SO--I decided to try and sprout a fresh new SCOBY. A

friend said you could grow a new SCOBY from a bottle of

GT's raw kombucha, which I am trying to do by adding two bottles of

fresh, store-bought GT's Kombucha to a gallon of sweetened tea. So

far, after about 10 days, I am getting a film on the surface of the

tea with some culture strands in the jar. I can only assume that a

new SCOBY is forming, but not sure. Has anyone ever sprouted a baby

from scratch, and if so, how's it done?

Thanks

JFM

Seattle, WA

[Guest guest]

> I have done a separate down line for 10 months using scoby in the brew

> in one line and not in the other, So Far;, NO DIFFERENCE in taste,

> texture or felt effects. Each brew forms an identiacal new scoby, but I

> throw those out for the restart in one line only.

>

>rusty

That is amazing. Do they finish brewing at the same time?

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

The previous list owner, Bob , dealt with this issue at length; you

might want to read his posts. In a nutshell, we are trying to brew kombucha.

When you brew " from scratch " you are brewing Mother of Vinegar. They are 2

different things.

C.

Re: Sprouting a SCOBY from Scratch

>

>

>> I have done a separate down line for 10 months using scoby in the brew

>> in one line and not in the other, So Far;, NO DIFFERENCE in taste,

>> texture or felt effects. Each brew forms an identiacal new scoby, but I

>> throw those out for the restart in one line only.

>>

>>rusty

>

> That is amazing. Do they finish brewing at the same time?

>

> --V

>

>

>

> ~~~ There is no way to peace; peace is the way ~~~~

> --A.J. Muste

>

>

>

>

[Guest guest]

In message <003101c62461$a038c320$69189aa5@userca2fde7021> you wrote:

> The previous list owner, Bob , dealt with this issue at length; you

> might want to read his posts. In a nutshell, we are trying to brew kombucha.

> When you brew " from scratch " you are brewing Mother of Vinegar. They are 2

> different things.

Hi CHristine,

I'm unsure how you interprete the phrase 'brewing from scratch'?

I interpreted it to mean:

brewing a batch of Kombucha from KT only (excluding the scoby).

If you do that, you will get an authentic Kombucha Tonic, as the

KT contains the blueprint of yeasts and bacteria just as much as

the scoby does.

You can only get mother of vinegar if you brew from a vinegar culture

based on apples or grapes or such which has not been pasteurised,

as heating kills any live bacteria and yeasts.

Vinegar that comes from a Kombucha culture will always produce Kombucha

again.

Is that the way how you understand it too?

Blessings,

Margret:-)

--

+---------------------------------------------------------------+

Minstrel@...

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

http://www.elijahlist.com

+---------------------------------------------------------------+

...whatever is true, noble, right, pure, lovely, adnirable,

excellent or praiseworthy, think about such things! (Phil.4:8)

[Guest guest]

In message <000801c624ea$50f70130$9a189aa5@userca2fde7021> you wrote:

> No. Thought the question meant: to try and make a SCOBY the same way you

> make sourdough yeast: from airborne yeast spores. If I misunderstood, I am

> sorry.

Thanks for the clarification, .

No harm done :-)

Have a good Sunday!

How's your new job going?

Love,

Margret:-)

--

+---------------------------------------------------------------+

Minstrel@...

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

http://www.elijahlist.com

+---------------------------------------------------------------+

The heart that gives ... gathers.

[Guest guest]

No. Thought the question meant: to try and make a SCOBY the same way you

make sourdough yeast: from airborne yeast spores. If I misunderstood, I am

sorry.

CMR

Re: Sprouting a SCOBY from Scratch

>

> In message <003101c62461$a038c320$69189aa5@userca2fde7021> you wrote:

>

>> The previous list owner, Bob , dealt with this issue at length;

>> you

>> might want to read his posts. In a nutshell, we are trying to brew

>> kombucha.

>> When you brew " from scratch " you are brewing Mother of Vinegar. They are

>> 2

>> different things.

>

> Hi CHristine,

>

> I'm unsure how you interprete the phrase 'brewing from scratch'?

> I interpreted it to mean:

>

> brewing a batch of Kombucha from KT only (excluding the scoby).

> If you do that, you will get an authentic Kombucha Tonic, as the

> KT contains the blueprint of yeasts and bacteria just as much as

> the scoby does.

>

> You can only get mother of vinegar if you brew from a vinegar culture

> based on apples or grapes or such which has not been pasteurised,

> as heating kills any live bacteria and yeasts.

>

> Vinegar that comes from a Kombucha culture will always produce Kombucha

> again.

>

> Is that the way how you understand it too?

>

> Blessings,

>

> Margret:-)

>

>

> --

> +---------------------------------------------------------------+

> Minstrel@...

> <)))<>< http://www.therpc.f9.co.uk <)))<><

> http://www.AnswersInGenesis.com

> http://www.elijahlist.com

> +---------------------------------------------------------------+

> ...whatever is true, noble, right, pure, lovely, adnirable,

> excellent or praiseworthy, think about such things! (Phil.4:8)

>

>

>