[OK]Repost Answer to Ed's First Batch Question

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In message <dv37eu+3vb6eGroups> Ed wrote:

> I on the 7th day of my first batch of Kombucha. This is what I have

> as of right now. I just opened it, and I have a round thin (skin

> like)layer at the top. It is thin and kinda transparent, some of it

> was stuck to the side. I have tasted the batch and it taste pretty

> good to me (I have been drinking some store bought kombucha, which is

> pretty strong) this home made one is really much better.

>

> But, is that thin layer the forming scoby? Should I let it set for a

> couple more days so it could get a little thicker?

Yes, Ed, this layer on top has been your new solid culture forming on your

KT. As you have disturbed it now, it will not grow any thicker,

but there would be another new culture forming above the first one if you

left the brew fermenting any longer.

The solid culture is actually just a cellular side product of Kombucha

fermentation. Of course we tend to focus on that scoby, as it is something

solid we can see.

Looking at Kombucha correctly, it is primarily the liquid and secondly the

solid culture on top which comprise the Kombucha culture.

You can use the Kombucha Tonic to put in a separate container -

just by itself, cover and leave for at least a week, and hey presto,

it will have formed another cellular hat on top of the liquid.

It's the nature of the beast, the zooglia bacteria. You would

probably know that 'S C O B Y' stands for what Kombucha is:

a S ymbiotic C ulture Of B acteria & Y east

I use that method to 'breed' special scobys for sending out to folk who

request a culture from me. The liquid, in which the scoby has been growing

will have turned really acidic in the process and make an ideal starter

liquid for someone's new batch of Kombucha.

Coming back to your specific situation, Ed,

As is seems that your KT has reached the flavour you like, I should

bottle now. Use the old scoby plus the new one for your new brew,

and don't forget to leave also a generous amount of you brewed KT for

your next brew. Your scobys, after all, need something to float in as well.

> Also, I have read to conflicting directions for bottling. In one

> instruction I read once you bottle, let it set for a few days before

> putting in fridge, and the other directions said to put the bottled

> kombucha in the fridge right after bottling. Which one is correct,

> or does it really matter all?

If you like some fizz in your KT, leave it for several days at room

temperature before refrigerating.

You don't actually _have_ to refrigerate. A cool place will do just as

well. I check my screw top glass bottles every few days and release the

CO2 pressure to prevent them from bursting. If you use pressure resistant

plastic bottles, bursting is not an issue. If you cork the bottles, the

corks should pop out if the pressure gets too big.

> Please advise on this anyone. Anxious to drink my first batch and

> start and new one.

What a good idea! Get right stuck in and enjoy yourself.

Don't forget to up your water intake, now, that you are a Kombucha

drinker, as KT is quite diuretic.

And don't overdue your KT intake at first ... I know, it's tempting!

Allow your body to get used to your new probiotic friend.

WIth best wishes and blessings from above,

Margret:-)

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