What to do with syrupy kombucha?

[Guest guest]

Hi list,

I just decanted off my second batch last night, and like the previous

time, it came out very syrupy, a bit sweet, and very acidic in the

back of the throat. Now I have 3 and half liters of syrupy strong KT

sitting around that I'm not sure what to do with. I'm already using

alot less culture in the next brew, and when that's done brewing I'm

going to make a starter pot to work on increasing bacteria. In the

mean time, I have alot of KT i'm probably not gonna drink. Some of

it's going to be used for cleaning my kitchen as soon as it's done

turning itself into vinegar, but do you guys have any recommendations

what to do with it?

Yaakov

[Guest guest]

how much sugar per litre are you using?

if i have any spare after bottling i let it get really bitter for a while and

then use it on

cotton pads to clean my face and skin... really amazing results!!!

pour some into a bath and bathe in it..

>

> Hi list,

>

> I just decanted off my second batch last night, and like the previous

> time, it came out very syrupy, a bit sweet, and very acidic in the

> back of the throat. Now I have 3 and half liters of syrupy strong KT

> sitting around that I'm not sure what to do with. I'm already using

> alot less culture in the next brew, and when that's done brewing I'm

> going to make a starter pot to work on increasing bacteria. In the

> mean time, I have alot of KT i'm probably not gonna drink. Some of

> it's going to be used for cleaning my kitchen as soon as it's done

> turning itself into vinegar, but do you guys have any recommendations

> what to do with it?

>

> Yaakov

>

[Guest guest]

Hi Yaakov and EveryOne,

Maybe I missed a previous post but why is your KT coming out syrupy?

Are you using too much sugar? About a cup of sugar for three quarts of

tea is the average amount.

After your syrupy KT turns to vinegar you can use it as salad

dressing, for skin and hair care,

http://users.bestweb.net/~om/kmi/skin-hair.html

and for cleaning as you mentioned.

Peace, Love and Harmony,

Bev

-- In original_kombucha , " Yaakov Nemoy "

wrote:

>

> Hi list,

>

> I just decanted off my second batch last night, and like the previous

> time, it came out very syrupy, a bit sweet, and very acidic in the

> back of the throat. Now I have 3 and half liters of syrupy strong KT

> sitting around that I'm not sure what to do with. I'm already using

> alot less culture in the next brew, and when that's done brewing I'm

> going to make a starter pot to work on increasing bacteria. In the

> mean time, I have alot of KT i'm probably not gonna drink. Some of

> it's going to be used for cleaning my kitchen as soon as it's done

> turning itself into vinegar, but do you guys have any recommendations

> what to do with it?

>

> Yaakov

>

[Guest guest]

Um, well I see the word Proximo.....maybe she needs to know the

amount of ----Tea/té Water/agua Gallon/galón Liter/litro

Sugar/azúcar

> Part of it translated to... " message in Castilian Spanish " .

>She is asking you for a favor-to give her the message in Castilian

Spanish, much thanks. I will try to give it to her.

-Audrey

<snippet>>

> > Please, por favor Margret Pegg, envienme proximo mensaje en

> > Castellano Español, thank you very much, muchas gracias.

>

> You dear ones who know Spanish, does need a translation ...?

>

> Maybe you could just tell her in Spanish that this is an English

speaking

> site only?

>

> Thanks a lot!

>

> Margret:-)

>

>

> --

> +---------------------------------------------------------------+

> Minstrel@...

> <)))<>< http://www.therpc.f9.co.uk <)))<><

> http://www.AnswersInGenesis.com

> http://www.lamblion.com/

> +---------------------------------------------------------------+

> God keeps His eye upon you as you come and go, and always guards

you.

>

[Guest guest]

Dear ,

>

<snippet>

> Please, por favor Margret Pegg, envienme proximo mensaje en

Castellano Español, thank you very much, muchas gracias. MONICA

ZELMIRA DEL VALLE

>

>

> >> Are you using too much sugar? About a cup of sugar for three

quarts of

> >> tea is the average amount.

>

> > Well, my pot holds 3 liters, and I've been using 300g of sugar

for

> > that. My latest batch has 200g instead, but it still didn't

absorb

>

> Hi Yaakov :-) Well, here we are again with the sugar question ....

>

> Just as clarification, I weighed the sugar in the cup measure

range and

> weighed a cup of sugar as near enough 220g.

>

> It would be worth trying this much lighter on sugar recipe and see

whether

> your brew comes out more to your taste.

>

> My original recipe stated 100gs/a scant 1/2 cup pf sugar per

litre/quart

> which never produced syrupy KT, just a strong bodied one with

robust flavour.

> but I HAVE scaled down the sugar to about 1/3 cup (75/80 gs) per

litre/quart,

> and that is what Bev suggested above!?

>

> I'm not sure I understand your term 'syrupy'.

> Do you mean your KT still too sweet by day 7?

>

> One explanation that came to me was this:

> The starter you received was very much weighted towards the

bacteria side,

> as it came from my starter pot, the 'prince of starters' ;-)

So.....

> With not so many yeasts around initially (until they build up

again during

> brewing), I wonder, whether your brewing process took on the

typical SLOW

> fermentation mode characteristic for high bacteria/low yeast

brews?

> Remember, it is the yeasts that gobble the sugar most voraciously!

If there

> aren't many, the sugar takes a lot longer to get 'processed' into

proper KT.

>

> At harvesting time, your KT should never be too sweet (syrupy?)

but should

> have a good acidity with only a little, pleasant sweetness left.

>

> O.k., I have used all my allotted brain for this morning ;-)

>

> Wishing you and all a very happy day and G-d's Shalom,

>

> Margret:-)

>