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Re: Sweet/Sour Tea

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>

> There have been two posts, both dealing with how to avoid sour K. Tea.

> One said to use the starter at the bottom of the bowl, the other said to

> use the top.

>

> Where exactly do the yeasts concentrate? and what area should we be

> retrieving our tea for the next brew?

The yeasts concentrate at the bottom. So it was a mis-statement to

advocate using starter from the bottom if one seeks to reduce sourness.

There is no doubt in my mind that a balance toward the bacterial side makes

sweeter (smoother) brews. So now that I've got a good balance going on in

my brews, I'm taking my starter from the top of the vessel, before

stirring. I still like to let my bottles age and have the yeast take the

last bits of sugar from it, but the result is much finer when the yeasts

are not dominating.

--V

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

--A.J. Muste

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>I still like to let my bottles age ...

>

>what do you mean please?

>

>Marcia

Bottling and then letting the bottles sit for a while before drinking. It

usually works out where I start drinking them at 3 days after

bottling. People do all kinds of different things in this area.

--V

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

--A.J. Muste

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>I still like to let my bottles age ...

>

>what do you mean please?

>

>Marcia

Bottling and then letting the bottles sit for a while before drinking. It

usually works out where I start drinking them at 3 days after

bottling. People do all kinds of different things in this area.

--V

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

--A.J. Muste

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