Re: made my first batch..not sure how to handle..

[Guest guest]

I wash my hands, and just reach in take them out and rinse them off in

distilled water....strain and bottle my brew, except for what I use for

starter....and then put my scobys back in fresh tea...Now you have two you can

make two

batches....First take a taste test, if it is to your liking, put it in

bottles, drink one right away and let the other set at room temp for a few days,

then refrig as you use them....Enjoy..ron and vivian in leander

[Guest guest]

Personally, when I'm decanting into a water bottle or

something with a tiny top, I use a new turkey baster.

This works nicely, all I have to do is stick it beside

the Scoby, push her aside and suck up whatever juice

I want. Works for me.

Pat in CA

[Guest guest]

You need to taste it first-- I got taught to slip a straw in the side and

sip-- some people like to put a finger over the top of the straw, pull it

out, and put the open end of the straw over your mouth, release finger to

taste. Sometimes I put a spoon in, lean it against the SCOBY, and fill the

spoon, but since the KT close to the SCOBY can be much more acidic than

just an inch or two away, that's not reliable.

> how do i handle the scoby's? do

>you touch them? or do you use a plastic spoon to keep them in the jar

>while pouring the kombucha into jars?

I have been removing my starter liquid to save for the next batch before I

move the SCOBY to avoid stirring up the yeast.

I wash and then rinse my hands very well, final rinse in running water from

my filter. Then I lift out the SCOBY and place it in a glass pie

plate. Some of us (myself included) believe that the culture likes samples

of our DNA/cells so it can customize itself to our needs.

If you haven't done so yet, pull out your starter liquid and set it

aside. Then, stir what's remaining and decant.

I have found if I don't stir that the bottles of KT are all different,

which if I stir then they tend to be more the same.

--V

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

--A.J. Muste

[Guest guest]

>I wash my hands, and just reach in take them out and rinse them off in

>distilled water....

Water, distilled or not, is the wrong pH for the SCOBY and really should

not be in contact with it. If you feel you need to rinse it, vinegar is

the thing to use. There's really not any need to rinse it, however.

--V

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

--A.J. Muste

[Guest guest]

>Personally, when I'm decanting into a water bottle or

>something with a tiny top, I use a new turkey baster.

>This works nicely, all I have to do is stick it beside

>the Scoby, push her aside and suck up whatever juice

>I want. Works for me.

That would be too slow for me. I use a stainless steel funnel and a

stainless steel ladle, whether I've removed the SCOBY or as I sometimes do,

left it in because I'm only decanting a glass or bottle full.

--V

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

--A.J. Muste

[Guest guest]

I think the brew gets more bubbly setting out a couple of days....But if you

like it like it is, and have room in your fridge, by all means....cool them

right away...I usually rinse with distilled water and a little vinegar....I

just like to get some of the yeast off, before starting a new batch.....Read

all the post, and apply what works for you....I like my kt really bubbly, and

just a tad sweet....I have found that to much yeast seems to send the bubbles

somewhere.....Might even be something else....One thing I do know.....Look at

your jar brewing, move it as little as possible......I start sampling at 4

days here in tx, and usually bottle around day 5, tried longer but just got to

bitter for me....keep track of what works for you and share with us

all....You can bet if any of us post something wrong, their are experts that

will

correct us right away....Now enjoy your brew, and may you have many more

gallons

to drink......Concerning the scoby...If all went well, you should have two

scobys now...The one you started with and one should have made during your

brew.....If you started with just starter, then you would only have one.....At

least this is my understanding....someone, please correct me if I'm

wrong....Cheers, ron and vivian in leander

[Guest guest]

thanks everyone for your help! but i guess i have some new questions

now. haha. still confused about some stuff on the decanting of KT, and

storing of Scobies..

KT

i have an idea of how to take the taste test, and if it's to my

liking, i will remove the scobies...and then will first mix the KT

before decanting, as suggested, and save some starter. Can i

use a wooden spoon to mix? or plastic?

is 1 cup starter enough for making 3 quarts KT?

also, Ron and Vivian, you guys said you strain the KT before

decanting. is this step necessary? if so, why? and can i use a

plastic tea strainer? or is a stainless steel strainer for things like

noodles ok? also, i think i'm misunderstanding something here....

about my scobies you said..

> Now you have two you can make two

> batches....First take a taste test, if it is to your liking, put it

in bottles, drink one right away

you're talking about the KT right?

> and let the other set at room temp for a few days,

> then refrig as you use them

i was going to put my KT in bottles and refridgerate right away. why

do i need to let my bottled KT set at room temp for a few days, when

they have been at room temp for over a week?

The two Scobies

I'm going to skip washing my scobies based on 's comment.

but..

Ron and Vivian, you said after rinsing your scobies..

> ..then put my scobys back in fresh tea

i.e., you start a new batch of KT right? so when you say fresh tea,

you mean tea with the appropriate amt of sugar in it? and then you

jus keep it out at room temp to brew? if so, i can do this for one of

my scobies, but how do i store my other scoby? i think i read i can

just put it in a plastic jar and refriderate it till i'm ready to use

it. would that be ok?

And , you wrote..

---I have been removing my starter liquid to save for the next batch

before I move the SCOBY to avoid stirring up the yeast.

Ok, i would think you would want to mix it all before removing the

starter..not sure why you want to avoid stirring up the yeast?

---I wash and then rinse my hands very well, final rinse in running

water from

my filter. Then I lift out the SCOBY and place it in a glass pie

plate.

what do you do with the scoby after putting it in a glass plate? can

i put it in a glass jar and refridgerate? i have two scobies, only

one is required per batch right? so i will heat up my 3 quarts of

tea/sugar brew, let it go to room temp, add the starter, then scoby,

and some starter above the scoby as Bev suggests, before covering. is

there any advantage to using both scobies for my next batch?

--Some of us (myself included) believe that the culture likes samples

of our DNA/cells so it can customize itself to our needs.

are you saying you think it's important to touch the scoby with

bare 'clean' hands

---If you haven't done so yet, pull out your starter liquid and set it

aside. Then, stir what's remaining and decant.

Ok, i will try this.

To all, sorry for so many questions..answer whatever you can. i'm sure

i will get the hang of it soon. thanks.

vandana in wash dc

>

> I wash my hands, and just reach in take them out and rinse them off

in

> distilled water, strain and bottle my brew, except for what I use

for

> starter....and then put my scobys back in fresh tea...Now you have

two you can make two

> batches....First take a taste test, if it is to your liking, put it

in

> bottles, drink one right away and let the other set at room temp for

a few days,

> then refrig as you use them....Enjoy..ron and vivian in leander

>

>

>

[Guest guest]

ah, ok so that's why you rinse. i guess i'm going to try different

things..and see what works for me.

i started with GT's kombucha starter..no scoby. and now i see a

thick scoby floating on top, but also a scoby coating the bottom of

the jar as well. hmm..

>

> I think the brew gets more bubbly setting out a couple of

days....But if you

> like it like it is, and have room in your fridge, by all

means....cool them

> right away...I usually rinse with distilled water and a little

vinegar....I

> just like to get some of the yeast off, before starting a new

batch.....Read

> all the post, and apply what works for you....I like my kt really

bubbly, and

> just a tad sweet....I have found that to much yeast seems to send

the bubbles

> somewhere.....Might even be something else....One thing I do

know.....Look at

> your jar brewing, move it as little as possible......I start

sampling at 4

> days here in tx, and usually bottle around day 5, tried longer

but just got to

> bitter for me....keep track of what works for you and share with

us

> all....You can bet if any of us post something wrong, their are

experts that will

> correct us right away....Now enjoy your brew, and may you have

many more gallons

> to drink......Concerning the scoby...If all went well, you should

have two

> scobys now...The one you started with and one should have made

during your

> brew.....If you started with just starter, then you would only

have one.....At

> least this is my understanding....someone, please correct me if

I'm

> wrong....Cheers, ron and vivian in leander

>

>

>

[Guest guest]

Hi Ron and Vivian,

There is no need to rinse of the Kombucha Colonies with distilled

water or anything else. If you want to rinse them with anything use

the KT they are in and just dip them in and out of it. That keeps them

protected by keeping them acidic.

Peace, Love and Harmony,

Bev

Made with 100% Certified ORGANIC Ingredients. Made and packaged in

glass only!

KOMBUCHA MANNA DROPS - Safe, Convenient, Effective and Easy to use.

http://KMI.mannainternational.com

MANNA GREEN AND WHITE TEA EXTRACT

Liquid Drops of Green & White Teas.

http://GTE.mannainternational.com

-- In original_kombucha , slingotx@... wrote:

>

> I wash my hands, and just reach in take them out and rinse them off in

> distilled water....strain and bottle my brew, except for what I use

for

> starter....and then put my scobys back in fresh tea...Now you have

two you can make two

> batches....First take a taste test, if it is to your liking, put it in

> bottles, drink one right away and let the other set at room temp for

a few days,

> then refrig as you use them....Enjoy..ron and vivian in leander

>

>

>

[Guest guest]

>i have an idea of how to take the taste test, and if it's to my

>liking, i will remove the scobies...and then will first mix the KT

>before decanting, as suggested, and save some starter. Can i

>use a wooden spoon to mix? or plastic?

As I have said recently, I use stainless steel implements such as ladle and

funnel to help decant, mix the brew, etc. I make sure that nothing is in

contact with the KT for very long, and when I pause to do another step, I

rinse the implements. I do not believe that there is a danger with the KT

and stainless steel for brief contact like that. That is my choice. I

know that some others prefer to use all-plastic implements, but I do not

trust plastic. You can use wood. If I were using wood I would devote a

new spoon to just using with KT because although wooden spoons are safe to

use, they can pick up flavors from other things and you'd want your KT to

not have spaghetti sauce flavor added.

> is 1 cup starter enough for making 3 quarts KT?

It is considered enough. I use a pint (2 cups) for safeguard.

>also, Ron and Vivian, you guys said you strain the KT before

>decanting. is this step necessary? if so, why? and can i use a

>plastic tea strainer? or is a stainless steel strainer for things like

>noodles ok?

There is no need to strain, although if you want to do so to get the larger

pieces of yeastie bits (brown stringy stuff) that's fine. They tend to

grow again though. My partner strains his through a bamboo tea strainer

from bottle into glass; I just drink everything.

>i.e., you start a new batch of KT right? so when you say fresh tea,

>you mean tea with the appropriate amt of sugar in it? and then you

>jus keep it out at room temp to brew? if so, i can do this for one of

>my scobies, but how do i store my other scoby? i think i read i can

>just put it in a plastic jar and refriderate it till i'm ready to use

>it. would that be ok?

A glass jar would be much better, and it is best not to refrigerate, just

float the SCOBY in some KT or some sweetened tea. However, I and others

let our SCOBYs build up in the vessel to get a nice thick layer. Bev

experiences that it helps keep the bubbles in better, and I think it does too.

>And , you wrote..

>

>---I have been removing my starter liquid to save for the next batch

>before I move the SCOBY to avoid stirring up the yeast.

>

>Ok, i would think you would want to mix it all before removing the

>starter..not sure why you want to avoid stirring up the yeast?

Because the yeast can easily get too plentiful and when that happens the

brew tastes terrible. I drink the yeast, but I like to make sure my

starter is focused on the bacteria, which are more plentiful at the top,

whereas the yeast congregates at the bottom. If you consistently take your

starter from the top of the brew, you can avoid balance issues, which do

tend to show up if you consistently take your starter from the bottom.

>what do you do with the scoby after putting it in a glass plate?

I leave it there while I bottle the brew, then make my sweetened tea and

place the SCOBY(s) on top again.

> can

>i put it in a glass jar and refridgerate?

again, don't refrigerate, it is best protected NOT in the fridge.

> is

>there any advantage to using both scobies for my next batch?

answered above

>--Some of us (myself included) believe that the culture likes samples

>of our DNA/cells so it can customize itself to our needs.

>

>are you saying you think it's important to touch the scoby with

>bare 'clean' hands

I'm saying I like to do so, there is no harm in it, and I feel it is a

bonding experience.

--V

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

--A.J. Muste

[Guest guest]

Thanks , Ron and Vivian. Between your e-mails and the

instructions Bev sent, it is all much more clear to me

appreciate your help!

Btw..my first batch of kombucha tea came out great. it's a dark

amber color..less bite than the GT Kombucha starter i used, but it

does have bite.. and with a slight sweetness. i like it cold from

the fridge. Also, i wonder why it's much darker than the GT

kombucha starter i used? i only used about 5 teabags to 3 quarts.

does GT use even less dilute tea to water ration? anyway, i like

the fact that the tea content in KT is so dilute..i dont like too

much tea.

oh, and guess what? i thought two scobies had formed, but turned out

only one formed..on top. i thought there was a scoby on the

bottom..but it was sort of hard to see becuase i had it in my

cabinet..and it's dark in there, plus i didn't want to move the

jar. So Ed/Vivian, seems you are right... only one scoby forms when

you only use starter.

vandana

>

>

> >i have an idea of how to take the taste test, and if it's to my

> >liking, i will remove the scobies...and then will first mix the KT

> >before decanting, as suggested, and save some starter.

Can i

> >use a wooden spoon to mix? or plastic?

>

> As I have said recently, I use stainless steel implements such as

ladle and

> funnel to help decant, mix the brew, etc. I make sure that

nothing is in

> contact with the KT for very long, and when I pause to do another

step, I

> rinse the implements. I do not believe that there is a danger

with the KT

> and stainless steel for brief contact like that. That is my

choice. I

> know that some others prefer to use all-plastic implements, but I

do not

> trust plastic. You can use wood. If I were using wood I would

devote a

> new spoon to just using with KT because although wooden spoons are

safe to

> use, they can pick up flavors from other things and you'd want

your KT to

> not have spaghetti sauce flavor added.

>

> > is 1 cup starter enough for making 3 quarts KT?

>

> It is considered enough. I use a pint (2 cups) for safeguard.

>

> >also, Ron and Vivian, you guys said you strain the KT before

> >decanting. is this step necessary? if so, why? and can i use a

> >plastic tea strainer? or is a stainless steel strainer for things

like

> >noodles ok?

>

> There is no need to strain, although if you want to do so to get

the larger

> pieces of yeastie bits (brown stringy stuff) that's fine. They

tend to

> grow again though. My partner strains his through a bamboo tea

strainer

> from bottle into glass; I just drink everything.

>

> >i.e., you start a new batch of KT right? so when you say fresh

tea,

> >you mean tea with the appropriate amt of sugar in it? and then

you

> >jus keep it out at room temp to brew? if so, i can do this for

one of

> >my scobies, but how do i store my other scoby? i think i read i

can

> >just put it in a plastic jar and refriderate it till i'm ready to

use

> >it. would that be ok?

>

> A glass jar would be much better, and it is best not to

refrigerate, just

> float the SCOBY in some KT or some sweetened tea. However, I and

others

> let our SCOBYs build up in the vessel to get a nice thick layer.

Bev

> experiences that it helps keep the bubbles in better, and I think

it does too.

>

> >And , you wrote..

> >

> >---I have been removing my starter liquid to save for the next

batch

> >before I move the SCOBY to avoid stirring up the yeast.

> >

> >Ok, i would think you would want to mix it all before removing the

> >starter..not sure why you want to avoid stirring up the yeast?

>

> Because the yeast can easily get too plentiful and when that

happens the

> brew tastes terrible. I drink the yeast, but I like to make sure

my

> starter is focused on the bacteria, which are more plentiful at

the top,

> whereas the yeast congregates at the bottom. If you consistently

take your

> starter from the top of the brew, you can avoid balance issues,

which do

> tend to show up if you consistently take your starter from the

bottom.

>

> >what do you do with the scoby after putting it in a glass plate?

>

> I leave it there while I bottle the brew, then make my sweetened

tea and

> place the SCOBY(s) on top again.

>

> > can

> >i put it in a glass jar and refridgerate?

>

> again, don't refrigerate, it is best protected NOT in the fridge.

>

> > is

> >there any advantage to using both scobies for my next batch?

>

> answered above

>

>

> >--Some of us (myself included) believe that the culture likes

samples

> >of our DNA/cells so it can customize itself to our needs.

> >

> >are you saying you think it's important to touch the scoby with

> >bare 'clean' hands

>

> I'm saying I like to do so, there is no harm in it, and I feel it

is a

> bonding experience.

>

> --V

>

>

>

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

> --A.J. Muste

>

[Guest guest]

Hi V,

Do you need to switch jars occasionaly? I used new washed ones, but

wonder if it would be okay to just rinse out the jar with kombucha,

instead of water and reuse it?

Audrey

<snippet>

I use a stainless steel funnel and a

> stainless steel ladle, whether I've removed the SCOBY or as I

sometimes do,

> left it in because I'm only decanting a glass or bottle full.

>

> --V

>

>

>

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

> --A.J. Muste

>

[Guest guest]

Hi Bev,

Yes, I agree, that is what I do now, before I tried to use the

filtured water and thought why not just use the kombucha instead. So I

will use that for the jars also now.

Audrey

<snippet>

>

> There is no need to rinse of the Kombucha Colonies with distilled

> water or anything else. If you want to rinse them with anything use

> the KT they are in and just dip them in and out of it. That keeps

them

> protected by keeping them acidic.

>

> Peace, Love and Harmony,

> Bev

[Guest guest]

>Hi V,

>Do you need to switch jars occasionaly? I used new washed ones, but

>wonder if it would be okay to just rinse out the jar with kombucha,

>instead of water and reuse it?

>Audrey

I don't always rinse the jars because, the KT is the best protection for

itself. However, sometimes I want to rinse out the residue of yeast at the

bottom because I'm careful not to get a yeast overgrowth. Then I give it a

quick rinse with filtered water OR with vinegar/KT-vinegar. Once in a

while I scrub the jars with hot water and vinegar or KT-vinegar. Like to

do my final rinse in KT-Vinegar for sure.

However, I think that people who live in tropical climates may need to

scrub more frequently. I just would always do a final rinse with a bit of

KT-vinegar.

The reason I keep saying KT-vinegar is because you don't want to use young

kombucha to do this rinsing and so forth with, because you don't want any

sticky residue, which young KT will leave when it dries on the rim or outside.

--V

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

--A.J. Muste

[Guest guest]

Hi V,

Thank you for this confirmation of my concerns.

Audrey

<snippet>

> I don't always rinse the jars because, the KT is the best

protection for

> itself. However, sometimes I want to rinse out the residue of

yeast at the

> bottom because I'm careful not to get a yeast overgrowth. Then I

give it a

> quick rinse with filtered water OR with vinegar/KT-vinegar. Once

in a

> while I scrub the jars with hot water and vinegar or KT-vinegar.

Like to

> do my final rinse in KT-Vinegar for sure.

>

> However, I think that people who live in tropical climates may

need to

> scrub more frequently. I just would always do a final rinse with

a bit of

> KT-vinegar.

>

> The reason I keep saying KT-vinegar is because you don't want to

use young

> kombucha to do this rinsing and so forth with, because you don't

want any

> sticky residue, which young KT will leave when it dries on the rim

or outside.

>

> --V