Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 Happy New Year, Barbara, and welcome! > At that time, the momma culture and baby culture would not > separate. This is completely normal and often happens (also to mine). The best way of proceeding if you need to have 2 cultures for further brewings is to cut the culture (old and new stuck together) into half straight down the middle with a vinegar cleaned stainless steel knife or scissors. Don't forget to be generous with your brewed KT and add a good amount of this over each half culture on top your new brew. (10 per cent of entire volume is recommended ......I mostly use more). > While I was gone, our house temp went down to 52. When I came back, > both momma and baby culture were sinking on the bottom. Is this okay? Absolutely O.K.! The scoby always has 'run of the liquid' and is allowed to settle where it wants. Yours obviously seem to be bottom dwellers! :-) > How hard should it be to separate the cultures? As I said, it can be almost impossible sometimes, and in that case it is best to just cult the cultures in half. You can have a go at gently pulling them apart...it sometimes works that way. Don't worry, even if you get two 'messed-up' cultures. They will be just as effective as 'beautiful' cultures and will brew your next batch just fine, and also producing nicer looking 'offspring'. > Should I let it brew longer since my house temperature was so cold? You need to try your brew, maybe with a straw stuck down well into your vessel. The new brew should have a good acidity without being too vinegary. Taste buds are so different. So, have a go and try your brew. If it is still too sweet, give it a few more days and try again. Colder temperatures will slow down your fermentation process, but lead usually to a very palatable brew. Let us know how you are getting on and what your first batch of KT is like. All the best.......and don't worry! The Kombucha culture is a very hardy 'animal'! With very best wishes from UK the Grey ;-) Margret:-) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.elijahlist.com +---------------------------------------------------------------+ Not liking someone is no excuse for not loving them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 It doesn't matter whether you've got a sinker or a floater. If you're having trouble separating the cultures, let them stay that way - the brew will go faster if you have 5 or 6 of them. How long were you away from town? The first few brew or two can take a bit longer to ferment because it takes awhile for the brew to get going. Just let it go for 7 days + the time you were gone because fermentation slows down a lot below 60 degrees. While it's safe to keep the brew cold for a little while, putting it in the fridge for a long time can kill it, as I discovered to my dismay. It looked fine, but wouldn't do anything. Hope that helps, help, new here! > > A week before Christmas I recieved a kombucha culture from Laurel > Farms. I brewed some tea exactly as it said and put it out to ferment > for a week. Not wanting to wait, and leaving town, I harvested 7 days > later. At that time, the momma culture and baby culture would not > separate. I put them in my new tea starter, then left town. > > While I was gone, our house temp went down to 52. When I came back, > both momma and baby culture were sinking on the bottom. Is this okay? > > How hard should it be to separate the cultures? > > Should I let it brew longer since my house temperature was so cold? > > Thanks for all the help. > > Barbara > > > > > > > Quote Link to comment Share on other sites More sharing options...
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