Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 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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