Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 It sounds to me like it is starting from a slightly weakened Scoby. Let it go on, taste the brew with a clean spoon. If it tastes good, it's probably good. If the temps where you live are high, it does seem to finish faster. Then decant it when ready, leave all of the Scobys in there, the top one included, and put in more tea. I'll almost guarantee that the next batch will make stronger Scobys and have bigger ones too. Seems to take time for these willing little workers to get used to a new home. Pat in CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 Hi Dorene To add to Pat's post You might want to leave about 20 - 25% of your fist batch as starter for your second batch and let it work for about a week before adding your sweet tea to start your second batch. Bill At 07:13 PM 8/3/2006 Thursday, you wrote: >It sounds to me like it is starting from a slightly weakened Scoby. >Let it go on, taste the brew with a clean spoon. If it tastes good, >it's probably good. If the temps where you live are high, it does >seem to finish faster. Then decant it when ready, leave all of the >Scobys in there, the top one included, and put in more tea. I'll >almost guarantee that the next batch will make stronger Scobys >and have bigger ones too. Seems to take time for these willing >little workers to get used to a new home. > >Pat in CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 Oh good, I am so glad I didn't kill it! It has been very hot here too, in the 90's and sometimes high 90's, but it cooled off dramatically yesterday so maybe it will get moving now! I was just afraid I'd somehow done it in! Thanks! Dorene In a message dated 8/4/2006 3:07:19 A.M. Eastern Daylight Time, vbaker@... writes: Dorene just to confirm, the white film is indeed the new SCOBY, the new SCOBY always forms at the surface regardless of the position of the old SCOBY, and as everyone has said, new brewing situations are usually slower to get up to speed. It's been extremely hot here and one of my batches is still taking 2 weeks-- Margret has said and I agree that KT teaches us patience. --V Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 In a message dated 8/4/2006 2:50:29 A.M. Eastern Daylight Time, loupgaroublond@... writes: It does look more developed this morning. So how long is the longest I might want to leave it before harvesting it if it doesn't completely form? Thanks, Dorene Hi Dorene, It takes a few cycles for a SCOBY to get aclimated to its new climate and jar. It doesn't even need to make a new SCOBY just to make kombucha. You might find the first batch not as tasty as you would like, but the thing with the first batch is that it only tastes better afterwards. All you need to do, like the others said, use some of your old kombucha from the first batch to make the second, from the second to make the third, etc.... and you'll see your scoby start to grow pretty quickly. Cheers, Yaakov Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Hi Dorene, It takes a few cycles for a SCOBY to get aclimated to its new climate and jar. It doesn't even need to make a new SCOBY just to make kombucha. You might find the first batch not as tasty as you would like, but the thing with the first batch is that it only tastes better afterwards. All you need to do, like the others said, use some of your old kombucha from the first batch to make the second, from the second to make the third, etc.... and you'll see your scoby start to grow pretty quickly. Cheers, Yaakov 2006/8/4, Dorene : > Hi Everyone, > I think I may have a problem with my first batch! I got 2 beautiful > Scobys and some starter in the mail last Friday. I followed the > directions on making a batch to the letter and have been excitingly > waiting for my batch to do it's thing! The Scobys however sank to > the bottom of the jars when I put them in and have stayed there. I > had read that they do that sometimes so I didn't worry too much about > it. But it has now been 6 days and I am thinking things are not > quite right. The jars I am using are much wider than the scobys were > and I have thought maybe that was delaying the formation of new > scobys. There has been a thin white film over the top for a few days > but it is really not developing like I remember they used to when I > did this years ago. I don't remember ever having one sink to the > bottom before so now I am wondering if the new baby would develop on > the top of the brew or if it would be down on the bottom with the > original. I am worried that I have let it go too long? The film on > top doesn't look like mold and it smells like it should if I remember > correctly, a little vinegary, I can't really see the original scobys > well enough to tell if there are babies attached or not. What should > I do?? Have I done something wrong? Am I being too impatient? Have > I ruined the original scobys?? I hope not! I am totally lost as to > what to do at this point. Any advice would be greatly appreciated! > Thanks in advance! > Dorene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Dorene just to confirm, the white film is indeed the new SCOBY, the new SCOBY always forms at the surface regardless of the position of the old SCOBY, and as everyone has said, new brewing situations are usually slower to get up to speed. It's been extremely hot here and one of my batches is still taking 2 weeks-- Margret has said and I agree that KT teaches us patience. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Could you make this a little clearer? I understand starter pot, but I thought that was just a way to let the Scobys grow in their own finished juice till they were big enough to be needed. Or to grow new ones without being disturbed in pouring out finished tea. Is there another process to be gone through to let them stay alive for a long period of time? Inquiring minds (if I still have one) sure as heck want to know. Pat in CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2006 Report Share Posted August 6, 2006 Hey Bev, The russian lady that called me asked what mixture of tea I use, and said she uses all black, if someone were to use all of one kind black or green, how would that work out. I know I've read something about it, and seen so many combinations, know one makes thicker other makes fster and green healther, so what about black then? thanks for the help, sorry if been forgetful, been stressed with glasses broken. Audrey <snippet> > Here is what I do now with my KT....I use the Continuous Fermentation > method and just drink the KT from the jar spigot each day, adding more > tea, sugar, water mixture as needed. > > Before using the Continuous Fermentation method I used the 2 gallon > " cookie " jars from Anchor Hocking and made a gallon in each one. When > it was ready.... I like a seven day brew....I poured off the gallon > into a gallon jug with a plastic screw cap and kept it on my counter > in the kitchen. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2006 Report Share Posted August 6, 2006 Hi Audrey It came across as simply asking for clarification. Don't know what you mean about how it came. Will be more than willing to accept the " sorry " but for the life of me I can not see what it's for. Bill At 05:34 PM 8/6/2006 Sunday, you wrote: >Oh no I did not meant that how it came out, sorry Bill. That wsa not >meant for the person you were helping with there special need. I also >use more now, that is just what I was told when I first started if you >had a healthy scoby. >Audrey > ><snippet> > > The 10% starter is the accepted amount for brewing KT. Like all > > things connected with KT the individual brewer goes with what works > > best for him. > > Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 I use 6 Celestial sonings Red Raspberry green tea bags and 2 Yogi Green tea rejuvenation tea bags. 1 cup of sugar to a not quite gallon of water. After it's cooled, I pour it into a gallon jar and add a cup of starter from the last batch and a new mushroom. It makes a delicious refreshing kombucha. > > Hey Bev, > The russian lady that called me asked what mixture of tea I use, and > said she uses all black, if someone were to use all of one kind black > or green, how would that work out. I know I've read something about > it, and seen so many combinations, know one makes thicker other makes > fster and green healther, so what about black then? > thanks for the help, sorry if been forgetful, been stressed with > glasses broken. > Audrey > > > <snippet> > > Here is what I do now with my KT....I use the Continuous Fermentation > > method and just drink the KT from the jar spigot each day, adding > more > > tea, sugar, water mixture as needed. > > > > Before using the Continuous Fermentation method I used the 2 gallon > > " cookie " jars from Anchor Hocking and made a gallon in each one. When > > it was ready.... I like a seven day brew....I poured off the gallon > > into a gallon jug with a plastic screw cap and kept it on my counter > > in the kitchen. > Quote Link to comment Share on other sites More sharing options...
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