Guest guest Posted February 3, 2006 Report Posted February 3, 2006 In message <000601c62875$0f3b5870$6401a8c0@yourat5qgaac3z> you wrote: > When I received my first one I put in a little apple cider vinegar, > and my first batch tasted great, since then they had not tasted as good > as my first one, so I started putting in a little vinegar and I really > think the vinegar enhances the taste, does anyone else use vinegar? > , I hope you pasteurised (heated to boiling) your vinegar before using it cooled with your brew. You do not want the vinegar culture ousting the Kombucha culture. Both, vinegar culture and Kombucha culture, each have their own specific yeasts and bacteria. I would guard my Kombucha culture above all other, because this is what I want to brew, not mother of vinegar (MOV). Vinegar is only recommended to add protective acidity to your brew at the beginning of fermentation. The better option is to add the Kombucha vinegar coming from a starter pot or a KT that's gone too acidic. That keeps it safely within Kombucha bounds. Blessings of an acidic kind ;-) Margret -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.elijahlist.com +---------------------------------------------------------------+ ~~ Nature is God's second book. ~~ -Comenius Quote
Guest guest Posted February 3, 2006 Report Posted February 3, 2006 In message <000601c62875$0f3b5870$6401a8c0@yourat5qgaac3z> you wrote: > When I received my first one I put in a little apple cider vinegar, > and my first batch tasted great, since then they had not tasted as good > as my first one, so I started putting in a little vinegar and I really > think the vinegar enhances the taste, does anyone else use vinegar? > , I hope you pasteurised (heated to boiling) your vinegar before using it cooled with your brew. You do not want the vinegar culture ousting the Kombucha culture. Both, vinegar culture and Kombucha culture, each have their own specific yeasts and bacteria. I would guard my Kombucha culture above all other, because this is what I want to brew, not mother of vinegar (MOV). Vinegar is only recommended to add protective acidity to your brew at the beginning of fermentation. The better option is to add the Kombucha vinegar coming from a starter pot or a KT that's gone too acidic. That keeps it safely within Kombucha bounds. Blessings of an acidic kind ;-) Margret -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.elijahlist.com +---------------------------------------------------------------+ ~~ Nature is God's second book. ~~ -Comenius Quote
Guest guest Posted February 3, 2006 Report Posted February 3, 2006 What kind of vinegar? Was it pasteurized? If not, you may have Mother of Vinegar instead of KT, or a hybrid of the two. vinegar > > > Hi everyone, I just want to tell my experiences with my new scobies. When > I received my first one I put in alittle apple cider vinegar, and my first > batch tasted great, since then they had not tasted as good as my first > one, so I started putting in a little vinegar and I really think the > vinegar enhances the taste, does anyone else use vinegar? > > > > Quote
Guest guest Posted February 3, 2006 Report Posted February 3, 2006 It's pasteurized vinegar, I add it at the beginning. Hope it's ok. Re: vinegar In message <000601c62875$0f3b5870$6401a8c0@yourat5qgaac3z> you wrote: > When I received my first one I put in a little apple cider vinegar, > and my first batch tasted great, since then they had not tasted as good > as my first one, so I started putting in a little vinegar and I really > think the vinegar enhances the taste, does anyone else use vinegar? > , I hope you pasteurised (heated to boiling) your vinegar before using it cooled with your brew. You do not want the vinegar culture ousting the Kombucha culture. Both, vinegar culture and Kombucha culture, each have their own specific yeasts and bacteria. I would guard my Kombucha culture above all other, because this is what I want to brew, not mother of vinegar (MOV). Vinegar is only recommended to add protective acidity to your brew at the beginning of fermentation. The better option is to add the Kombucha vinegar coming from a starter pot or a KT that's gone too acidic. That keeps it safely within Kombucha bounds. Blessings of an acidic kind ;-) Margret -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.elijahlist.com +---------------------------------------------------------------+ ~~ Nature is God's second book. ~~ -Comenius Quote
Guest guest Posted February 3, 2006 Report Posted February 3, 2006 Uh oh.... What if you put like a tablespoon of apple cider vinegar in it because someone had told you it would help before you read this??? It wasn't pasturized, did I just ruin my culture? Thanks Namaste > > What kind of vinegar? Was it pasteurized? If not, you may have Mother of > Vinegar instead of KT, or a hybrid of the two. > > vinegar > > > > > > > > Hi everyone, I just want to tell my experiences with my new scobies. When > > I received my first one I put in alittle apple cider vinegar, and my first > > batch tasted great, since then they had not tasted as good as my first > > one, so I started putting in a little vinegar and I really think the > > vinegar enhances the taste, does anyone else use vinegar? > > > > > > > > Quote
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.