Re: Tips on dealing with kombucha smell

[Guest guest]

My house barely smells at all...

I brew on the countertop, well away from the air recycling vent. I cover my

brew with a paper towel and a rubberband.

Having the brew higher up might be causing the smell to be worse, but I

don't know since I've never done so.

Good luck!

-Lana

>

> Hello-

>

> I am looking for any clever ideas on how to minimize the smell of

> brewing KT. I live in a small apartment and smell permeates most of

> it. I don't really mind, but my girlfriend does. Any ideas? I am

> brewing 1 gallon at a time and my KT is already on the top shelf of a

> closet.

>

> Thanks!

>

>

[Guest guest]

>

> Hello-

>

> I am looking for any clever ideas on how to minimize the smell of

> brewing KT. I live in a small apartment and smell permeates most of

> it. I don't really mind, but my girlfriend does. Any ideas? I am

> brewing 1 gallon at a time and my KT is already on the top shelf of a

> closet.

>

> Thanks!

>

>

HI ,

Sorry that someone sent you an inappropriate email, most people on

this forum are wonderful and I hope you will not judge us by one person.

I personally love the yeasty smell of the brew, but my family

complains when it gets too strong as well, especially when I have 5

jars brewing at a time. (Man, the muscles I am building from lifting

the 2 1/2gallon size jars!)

We use an air filter called the living air classic that we purchased

off of eBay for a pretty reasonable price and it really keeps the

smell contained very well (our filter is right above the hall cabinet

where I brew). They are expensive though and may not be in your

budget. So I would try to brew near a vented area with a gentle fan

blowing and if you have an exhaust fan all the better. Just be sure

the fan does not blow directly onto the jars because you do not want

dust participles landing on top of the jar covering and preventing air

circulation of the brew.

Also be careful that anywhere you brew near a vented area, such as a

window, does not have a lot of moisture because that could encourage mold.

Kellie

[Guest guest]

Hello

well, as long as there is an air-space of a couple inches at the top, the

container can be sealed. There's more than enough air in there to make a

perfect batch.

If you use a tightly sealed lid, it could 'splode, so you'd wanna use a more

loosely fitting thing on top so pressure won't build up

We do all of our batches in large containers w/ plastic wrap on-top. works

great, and the extra humidity totally prevents mold from being able to form,

since mold requires the top of the scoby to dry out...

blessings

mark

Tips on dealing with kombucha smell

Hello-

I am looking for any clever ideas on how to minimize the smell of

brewing KT. I live in a small apartment and smell permeates most of

it. I don't really mind, but my girlfriend does. Any ideas? I am

brewing 1 gallon at a time and my KT is already on the top shelf of a

closet.

Thanks!

[Guest guest]

Well, that's intresting!

Hello from Holland,

I m continuous brewing in a large container as well, the platic lid is

laing next to it and the container is covered by a large cotton cloth.

Now there's a small hole in the lid for, i think a waterlock, don't

know if that's the proper english word.

What do you think, would it be a good idea to remove the cloth and

simply put on the lid?

I'd like to hear it from you.

Akke

>

> Hello

>

> well, as long as there is an air-space of a couple inches at the

top, the container can be sealed. There's more than enough air in

there to make a perfect batch.

>

> If you use a tightly sealed lid, it could 'splode, so you'd wanna

use a more loosely fitting thing on top so pressure won't build up

>

> We do all of our batches in large containers w/ plastic wrap on-top.

works great, and the extra humidity totally prevents mold from being

able to form, since mold requires the top of the scoby to dry out...

>

> blessings

> mark

>

[Guest guest]

Yeah! Kombucha has reached the Netherlands!!

Hi, I am from Holland, though have lived in the US for 10 years now. Do

you know many people who drink Kombucha? Can you buy it in the natural

stores?

maria.

On Wed, 22 Mar 2006 21:55:03 -0000 " minmo_2000 "

writes:

Well, that's intresting!

Hello from Holland,

I m continuous brewing in a large container as well, the platic lid is

laing next to it and the container is covered by a large cotton cloth.

Now there's a small hole in the lid for, i think a waterlock, don't

know if that's the proper english word.

What do you think, would it be a good idea to remove the cloth and

simply put on the lid?

I'd like to hear it from you.

Akke

[Guest guest]

Hi Akke in Holland!

I've been brewing in closed containers exclusively for more than a couple of

years now. I had read some info on the net that the culture actually needs very

little oxygen, and that in-fact, too much oxygen is not condusive to good

fermentation.....And that *perhaps* part of the reason a scoby developes on-top

is the culture's attempt to seal the liquid below off from too much exposure to

the air...(if i might anthropomorphize a bit).

So, reading this, i originally did an experiment where i made a regular KT batch

in a regular jar, then screwed the lid on tightly. After a couple of days, i

decided to unscrew the jar to see what was happening, and a major whoosh of

gasses came out, so i realized if left too long it could EASILY explode. So i

poked a tiny needle hole in the lid too let out danderous pressures, and sealed

it back up and left it that way till i had a nice scoby on-top. the brew was

excellent. So i did it again, w/ the same results. Eventually, i began sealing

the top of our 3 gallon fermenting container simply w/ plastic wrap, and then

put a large rubber-band around that to make sure it remains secure. No mold

ever forms since the top of the scoby never dries out, and absolutely no gnats

can get in either, which can be a problem.

for us, it works perfectly.

hope this helps

blessings

mark

Re: Tips on dealing with kombucha smell

Well, that's intresting!

Hello from Holland,

I m continuous brewing in a large container as well, the platic lid is

laing next to it and the container is covered by a large cotton cloth.

Now there's a small hole in the lid for, i think a waterlock, don't

know if that's the proper english word.

What do you think, would it be a good idea to remove the cloth and

simply put on the lid?

I'd like to hear it from you.

Akke

>

> Hello

>

> well, as long as there is an air-space of a couple inches at the

top, the container can be sealed. There's more than enough air in

there to make a perfect batch.

>

> If you use a tightly sealed lid, it could 'splode, so you'd wanna

use a more loosely fitting thing on top so pressure won't build up

>

> We do all of our batches in large containers w/ plastic wrap on-top.

works great, and the extra humidity totally prevents mold from being

able to form, since mold requires the top of the scoby to dry out...

>

> blessings

> mark

>

[Guest guest]

>Eventually, i began sealing the top of our 3 gallon fermenting container

>simply w/ plastic wrap, and then put a large rubber-band around that to

>make sure it remains secure. No mold ever forms since the top of the

>scoby never dries out, and absolutely no gnats can get in either, which

>can be a problem.

I would suggest finding the plastic wrap that does not contain

plasticizers. There are a few natural-type brands out there now that make

this. Natural Value is one, and I saw another one recently in a Whole

Foods market when I was perusing their aisles.

The condensation from the plastic could leach the plasticizers into your

brew. Well worth avoiding.

--V

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

--A.J. Muste

[Guest guest]

Hi

If indeed there was any condensation, i would agree w/ you totally. I was

originally concerned about just that. However, in all this time, so-far, not a

single drop has ever condensed on it (!!!). It's always dry on the inside...go

figure...huh! I do keep a heavey folded up towel over it, maybe the xtra

insulation prevents it? dunno

;~)

Blessings

mark

Re: Tips on dealing with kombucha smell

>Eventually, i began sealing the top of our 3 gallon fermenting container

>simply w/ plastic wrap, and then put a large rubber-band around that to

>make sure it remains secure. No mold ever forms since the top of the

>scoby never dries out, and absolutely no gnats can get in either, which

>can be a problem.

I would suggest finding the plastic wrap that does not contain

plasticizers. There are a few natural-type brands out there now that make

this. Natural Value is one, and I saw another one recently in a Whole

Foods market when I was perusing their aisles.

The condensation from the plastic could leach the plasticizers into your

brew. Well worth avoiding.

--V

[Guest guest]

That's funny, I forgot about the air filter... I have an ionic breeze.

Maybe that's why my house doesn't smell.

-Lana

> We use an air filter called the living air classic that we purchased

> off of eBay for a pretty reasonable price and it really keeps the

> smell contained very well (our filter is right above the hall cabinet

> where I brew). They are expensive though and may not be in your

> budget.

[Guest guest]

>

> Hi Akke in Holland!

>

> I've been brewing in closed containers exclusively for more than a

couple of years now.

I recently discovered the same thing because my brew's were too sour.

I left less air in the container and sealed it with the glass lids

that come with the jars. Then after a few days I took off the glass

lid and placed a cloth one on top. The results was a much less sour brew.

The oxygen is what the yeast needs to ferment, too much and you get a

really sour brew, not enough and the brew with not ferment, so you

have to balance it right.

Kellie

[Guest guest]

that's odd. well, good odd. --V

>Hi

>

>If indeed there was any condensation, i would agree w/ you totally. I was

>originally concerned about just that. However, in all this time, so-far,

>not a single drop has ever condensed on it (!!!). It's always dry on the

>inside...go figure...huh! I do keep a heavey folded up towel over it,

>maybe the xtra insulation prevents it? dunno

>;~)

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

--A.J. Muste

[Guest guest]

>I recently discovered the same thing because my brew's were too sour.

>I left less air in the container and sealed it with the glass lids

>that come with the jars. Then after a few days I took off the glass

>lid and placed a cloth one on top. The results was a much less sour brew.

>

>The oxygen is what the yeast needs to ferment, too much and you get a

>really sour brew, not enough and the brew with not ferment, so you

>have to balance it right.

>Kellie

I believe the first thing brewers should look at when their brews are too

sour is the yeast content of their starter liquid. The yeast is what makes

the brew sour. So making sure to take the starter from the top of the

vessel (I suggest taking it out before removing the SCOBY to avoid mixing)

or from a starter pot, which if handled correctly really cuts down the yeasts.

I have lots of oxygen going to my brews, and sourness is not generally a

problem. When it has been a problem, knocking back the yeast has fixed it,

and consistently taking my starter from the top of the vessel has kept my

brews on an even keel all winter.

So yes, it is the yeast, and if covering the brew solved the problem for

you Kellie, that's great. But the issue with sourness is yeast, and

balancing the yeast is important. I prefer not to enclose my brews

although I know a few people do so.

--V

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

--A.J. Muste

[Guest guest]

>

> So yes, it is the yeast, and if covering the brew solved the problem

for

> you Kellie, that's great. But the issue with sourness is yeast, and

> balancing the yeast is important. I prefer not to enclose my brews

> although I know a few people do so.

>

> --V

>

I did a post recently where I stated exactly that, to use the brew on

the top. However if you find that even using the top brew is not

working then I would tend to believe that you must also control the

oxygen content as well because it is the oxygen that the yeast uses to

convert sugar into acid so if you control the environment you control

the organism's rate of reproduction. I have had experiences and I know

others on this board that have written me and found this to be the

case as well. The article below states this as well also.

http://www.bluemarble.de/Norbert/kombucha/Oxygen/oxygen.htm

I did not want to believe that sealing my container would be the key

because the " traditional " method was to cover it with cloth and to

NEVER seal it. However I found sealing it for a few days to be the

only way to get my brew back in balance once I had tried everything

else, including using starter from the top.

I have found that if you are just taking from the top of the jar for

your starter and not controlling oxygen you could (as I did) run into

trouble if your brew is excessively sour to begin with and has been

fermenting for many days, which after I was gone for 10 days all my

brews were really sour.

There are many different routes to the same destination. Millions of

people have used KT over the years and many find different approaches

work for them. I find having an open mind, a patient spirit, and a

sense of adventure key to producing good KT.

Kellie

[Guest guest]

>

> Hi Akke in Holland!

>

> I've been brewing in closed containers exclusively for more than a

couple of years now. I had read some info on the net that the culture

actually needs very little oxygen, and that in-fact, too much oxygen

is not condusive to good fermentation.....And that *perhaps* part of

the reason a scoby developes on-top is the culture's attempt to seal

the liquid below off from too much exposure to the air...(if i might

anthropomorphize a bit).

>

> So, reading this, i originally did an experiment where i made a

regular KT batch in a regular jar, then screwed the lid on tightly.

After a couple of days, i decided to unscrew the jar to see what was

happening, and a major whoosh of gasses came out, so i realized if

left too long it could EASILY explode. So i poked a tiny needle hole

in the lid too let out danderous pressures, and sealed it back up and

left it that way till i had a nice scoby on-top. the brew was

excellent. So i did it again, w/ the same results. Eventually, i

began sealing the top of our 3 gallon fermenting container simply w/

plastic wrap, and then put a large rubber-band around that to make

sure it remains secure. No mold ever forms since the top of the scoby

never dries out, and absolutely no gnats can get in either, which can

be a problem.

>

> for us, it works perfectly.

>

> hope this helps

>

> blessings

> mark

>

----------------

It sounds like a good idea, I might give it a try. It's a good way to

deal with the dustproblem you have when you're brewing continously.

I still have some bubbling jars so the risk of loosing everything

isn't too big, I hope.

Thanks.

Akke

[Guest guest]

would it be a good idea to remove the cloth and

simply put on the lid?

-

In composting there are 2 processes. Aerobic using oxygen, or ANerobic, NO

oxygen.

The microbes are different and the gasses given off are Big time different.

I wonder if trying to brew the KT with little or no fresh air would lead to an

anerobic ferment which could create some nasty effects.

Anyone know if this biochemisty could happen to KT in an anerobic environment?

rusty

[Guest guest]

I don't see why not...assuming it's at-least high-grade plastic or better yet,

glass.

I decided to put a pane of glass over mine, just in-case there might come a time

some condensation might occur, as i had been using plastic wrap so-far......

the fumes rising from the brew are pretty intense...just put a penny on top of a

brewing cloth for a week and it turns bright green from the corrosion. It'll

turn silver, black, etc. so i wouldn't keep fine silver anywhere near an open

brewing container. Tho keeping a lid on it would make a big difference i do

believe.

Blessings

mark

Re: Tips on dealing with kombucha smell

would it be a good idea to remove the cloth and

simply put on the lid?

-

In composting there are 2 processes. Aerobic using oxygen, or ANerobic, NO

oxygen.

The microbes are different and the gasses given off are Big time different.

I wonder if trying to brew the KT with little or no fresh air would lead to an

anerobic ferment which could create some nasty effects.

Anyone know if this biochemisty could happen to KT in an anerobic environment?

rusty

[Guest guest]

>

> It sounds like a good idea, I might give it a try. It's a good way to

> deal with the dustproblem you have when you're brewing continously.

> I still have some bubbling jars so the risk of loosing everything

> isn't too big, I hope.

>

> Thanks.

>

> Akke

>

Akke I have a two very large glass jars (one of which I use for

continual brewing) that have a very " loose " fitting glass lid, which I

use to cover for a few days in the beginning to help slow the souring

process down. To date I have never lost any scoby, but I am careful to

leave enough air space at top, and after a few days I do take the

glass lid off and cover it eventually with cloth or paper towels and a

rubber band for the last few days of brewing, just to be sure the

fermenting process does happen.

I have never tried mark's idea but I am going to do so this next

batch. My only concern is condensation can encourage mold, but it

appears that it does not bother mark's process at all.

Kellie

[Guest guest]

> >

>

> Akke I have a two very large glass jars (one of which I use for

> continual brewing) that have a very " loose " fitting glass lid, which I

> use to cover for a few days in the beginning to help slow the souring

> process down. To date I have never lost any scoby, but I am careful to

> leave enough air space at top, and after a few days I do take the

> glass lid off and cover it eventually with cloth or paper towels and a

> rubber band for the last few days of brewing, just to be sure the

> fermenting process does happen.

>

> I have never tried mark's idea but I am going to do so this next

> batch. My only concern is condensation can encourage mold, but it

> appears that it does not bother mark's process at all.

>

> Kellie

Hi Kellie,

Well I'm trying it like this now:

The two weeks before Mark's idea I had the ....uh, pot? covered with

cloth and rubber bands.

Now i have a lid on it with a small hole in it for the waterlock. Hope

that that will provide enough air.

As for the condensation: I have pu a few towels on the lid.

Well, we'll see what happens.

So far the 30 liters of kombucha are rather sweet, but the scoby is an

absolute beauty!

Akke

>