Re: Temperature and length of time to brew

[Guest guest]

You are the first I've heard of to brew for this long a period, Mine are

usually finished in 4-7 days

The continuous pot seems to never be unfinished even just after adding the

fresh tea. My scoby's get very very thick.

zoe

Friday, December 1, 2006, 7:15:04 PM, you wrote:

I brew my KT in my basement at about 70 degrees F. I let my jars brew

for about 55 days. The resulting KT is of course not sweet, but it's

also not highly bitter. It's the cider taste I strive for. The

cultures are usually fairly thin, usually around 1/8 inch thick. Is it

unusual to have such a long brewing period? Thanks.

Dennis

[Guest guest]

At what temperature do you brew them?

zoe W wrote: You

are the first I've heard of to brew for this long a period, Mine are usually

finished in 4-7 days

The continuous pot seems to never be unfinished even just after adding the

fresh tea. My scoby's get very very thick.

zoe

Friday, December 1, 2006, 7:15:04 PM, you wrote:

I brew my KT in my basement at about 70 degrees F. I let my jars brew

for about 55 days. The resulting KT is of course not sweet, but it's

also not highly bitter. It's the cider taste I strive for. The

cultures are usually fairly thin, usually around 1/8 inch thick. Is it

unusual to have such a long brewing period? Thanks.

Dennis

[Guest guest]

Hi Dennis,

Fifty-five days is the longest brewing period I ever heard of. Usually

people brew their KT a week or two....one of the commercial brewers

says they brew 30 days, which is considered a long time.

How many days does it take for your brew to get to the sweet/sour

stage? You might try using several Kombucha Colonies together and a

lot of starter KT from your finished batch if you want your brews to

finish a little faster.

Peace, Love and Harmony,

Bev

Sign up for the FREE Kombucha Manna International Newsletter

http://users.bestweb.net/~om/kmi/news.html

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

Great for travel, work, and everyday along with your KT:-))

http://KMI.mannainternational.com

-- In original_kombucha , " Dennis Ragan "

wrote:

>

> I brew my KT in my basement at about 70 degrees F. I let my jars brew

> for about 55 days. The resulting KT is of course not sweet, but it's

> also not highly bitter. It's the cider taste I strive for. The

> cultures are usually fairly thin, usually around 1/8 inch thick. Is it

> unusual to have such a long brewing period? Thanks.

> Dennis

>

[Guest guest]

Hi Dennis,

Fifty-five days is the longest brewing period I ever heard of. Usually

people brew their KT a week or two....one of the commercial brewers

says they brew 30 days, which is considered a long time.

How many days does it take for your brew to get to the sweet/sour

stage? You might try using several Kombucha Colonies together and a

lot of starter KT from your finished batch if you want your brews to

finish a little faster.

Peace, Love and Harmony,

Bev

Sign up for the FREE Kombucha Manna International Newsletter

http://users.bestweb.net/~om/kmi/news.html

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

Great for travel, work, and everyday along with your KT:-))

http://KMI.mannainternational.com

-- In original_kombucha , " Dennis Ragan "

wrote:

>

> I brew my KT in my basement at about 70 degrees F. I let my jars brew

> for about 55 days. The resulting KT is of course not sweet, but it's

> also not highly bitter. It's the cider taste I strive for. The

> cultures are usually fairly thin, usually around 1/8 inch thick. Is it

> unusual to have such a long brewing period? Thanks.

> Dennis

>

[Guest guest]

I've thought about this and I'm wondering if Dennis actually has apple

cider vinegar rather than KT.

Dennis: Do your SCOBYs sink always?

Ed said that ACV SCOBYs always sink, and the brewing takes a long time.

KT SCOBYs *may* sink as well, so it's not an absolute, but the answer might

help.

-V

>Hi Dennis,

>

>Fifty-five days is the longest brewing period I ever heard of. Usually

>people brew their KT a week or two....one of the commercial brewers

>says they brew 30 days, which is considered a long time.

>

>How many days does it take for your brew to get to the sweet/sour

>stage? You might try using several Kombucha Colonies together and a

>lot of starter KT from your finished batch if you want your brews to

>finish a little faster.

>

>Peace, Love and Harmony,

>Bev

>Sign up for the FREE Kombucha Manna International Newsletter

>http://users.bestweb.net/~om/kmi/news.html

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

>Great for travel, work, and everyday along with your KT:-))

>http://KMI.mannainternational.com

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

--A.J. Muste

[Guest guest]

I've thought about this and I'm wondering if Dennis actually has apple

cider vinegar rather than KT.

Dennis: Do your SCOBYs sink always?

Ed said that ACV SCOBYs always sink, and the brewing takes a long time.

KT SCOBYs *may* sink as well, so it's not an absolute, but the answer might

help.

-V

>Hi Dennis,

>

>Fifty-five days is the longest brewing period I ever heard of. Usually

>people brew their KT a week or two....one of the commercial brewers

>says they brew 30 days, which is considered a long time.

>

>How many days does it take for your brew to get to the sweet/sour

>stage? You might try using several Kombucha Colonies together and a

>lot of starter KT from your finished batch if you want your brews to

>finish a little faster.

>

>Peace, Love and Harmony,

>Bev

>Sign up for the FREE Kombucha Manna International Newsletter

>http://users.bestweb.net/~om/kmi/news.html

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

>Great for travel, work, and everyday along with your KT:-))

>http://KMI.mannainternational.com

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

--A.J. Muste

[Guest guest]

Thanks. One more question about this. Does it sound normal that -- at this

brewing temperature and long length of time -- that the KT tastes right and

hasn't turned so sour it would not be drinkable?

Thanks

Dennis

yoganandaom wrote: Hi Dennis,

Fifty-five days is the longest brewing period I ever heard of. Usually

people brew their KT a week or two....one of the commercial brewers

says they brew 30 days, which is considered a long time.

How many days does it take for your brew to get to the sweet/sour

stage? You might try using several Kombucha Colonies together and a

lot of starter KT from your finished batch if you want your brews to

finish a little faster.

Peace, Love and Harmony,

Bev

Sign up for the FREE Kombucha Manna International Newsletter

http://users.bestweb.net/~om/kmi/news.html

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

Great for travel, work, and everyday along with your KT:-))

http://KMI.mannainternational.com

-- In original_kombucha , " Dennis Ragan "

wrote:

>

> I brew my KT in my basement at about 70 degrees F. I let my jars brew

> for about 55 days. The resulting KT is of course not sweet, but it's

> also not highly bitter. It's the cider taste I strive for. The

> cultures are usually fairly thin, usually around 1/8 inch thick. Is it

> unusual to have such a long brewing period? Thanks.

> Dennis

>

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

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on Yahoo! Answers.

[Guest guest]

Thanks. One more question about this. Does it sound normal that -- at this

brewing temperature and long length of time -- that the KT tastes right and

hasn't turned so sour it would not be drinkable?

Thanks

Dennis

yoganandaom wrote: Hi Dennis,

Fifty-five days is the longest brewing period I ever heard of. Usually

people brew their KT a week or two....one of the commercial brewers

says they brew 30 days, which is considered a long time.

How many days does it take for your brew to get to the sweet/sour

stage? You might try using several Kombucha Colonies together and a

lot of starter KT from your finished batch if you want your brews to

finish a little faster.

Peace, Love and Harmony,

Bev

Sign up for the FREE Kombucha Manna International Newsletter

http://users.bestweb.net/~om/kmi/news.html

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

Great for travel, work, and everyday along with your KT:-))

http://KMI.mannainternational.com

-- In original_kombucha , " Dennis Ragan "

wrote:

>

> I brew my KT in my basement at about 70 degrees F. I let my jars brew

> for about 55 days. The resulting KT is of course not sweet, but it's

> also not highly bitter. It's the cider taste I strive for. The

> cultures are usually fairly thin, usually around 1/8 inch thick. Is it

> unusual to have such a long brewing period? Thanks.

> Dennis

>

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

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on Yahoo! Answers.

[Guest guest]

No, actually they sink only about 10-20 percent of the time.

What is the difference between apple cider vinegar and KT? I received my

original scoby from a friend who brought his originals to the US from Slovakia.

Thanks.

Dennis

Baker wrote: I've

thought about this and I'm wondering if Dennis actually has apple

cider vinegar rather than KT.

Dennis: Do your SCOBYs sink always?

Ed said that ACV SCOBYs always sink, and the brewing takes a long time.

KT SCOBYs *may* sink as well, so it's not an absolute, but the answer might

help.

-V

>Hi Dennis,

>

>Fifty-five days is the longest brewing period I ever heard of. Usually

>people brew their KT a week or two....one of the commercial brewers

>says they brew 30 days, which is considered a long time.

>

>How many days does it take for your brew to get to the sweet/sour

>stage? You might try using several Kombucha Colonies together and a

>lot of starter KT from your finished batch if you want your brews to

>finish a little faster.

>

>Peace, Love and Harmony,

>Bev

>Sign up for the FREE Kombucha Manna International Newsletter

>http://users.bestweb.net/~om/kmi/news.html

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

>Great for travel, work, and everyday along with your KT:-))

>http://KMI.mannainternational.com

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

--A.J. Muste

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

Access over 1 million songs - Yahoo! Music Unlimited.

[Guest guest]

No, actually they sink only about 10-20 percent of the time.

What is the difference between apple cider vinegar and KT? I received my

original scoby from a friend who brought his originals to the US from Slovakia.

Thanks.

Dennis

Baker wrote: I've

thought about this and I'm wondering if Dennis actually has apple

cider vinegar rather than KT.

Dennis: Do your SCOBYs sink always?

Ed said that ACV SCOBYs always sink, and the brewing takes a long time.

KT SCOBYs *may* sink as well, so it's not an absolute, but the answer might

help.

-V

>Hi Dennis,

>

>Fifty-five days is the longest brewing period I ever heard of. Usually

>people brew their KT a week or two....one of the commercial brewers

>says they brew 30 days, which is considered a long time.

>

>How many days does it take for your brew to get to the sweet/sour

>stage? You might try using several Kombucha Colonies together and a

>lot of starter KT from your finished batch if you want your brews to

>finish a little faster.

>

>Peace, Love and Harmony,

>Bev

>Sign up for the FREE Kombucha Manna International Newsletter

>http://users.bestweb.net/~om/kmi/news.html

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

>Great for travel, work, and everyday along with your KT:-))

>http://KMI.mannainternational.com

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

--A.J. Muste

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

Access over 1 million songs - Yahoo! Music Unlimited.

[Guest guest]

Dennis, if they don't sink, it's not ACV. I'm not sure exactly what the

difference is but it's different micro-critters and results.

Very odd how long yours are taking. Have you described your recipe

yet? What proportions are you using? I don't know the answers but some

others might have some suggestions if you can give your recipe.

--V

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

--A.J. Muste

[Guest guest]

Dennis, if they don't sink, it's not ACV. I'm not sure exactly what the

difference is but it's different micro-critters and results.

Very odd how long yours are taking. Have you described your recipe

yet? What proportions are you using? I don't know the answers but some

others might have some suggestions if you can give your recipe.

--V

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

--A.J. Muste

[Guest guest]

I am very ignorant when it comes to acv and new at kombucha, but

wouldn't acv have to be started with apple cider to becaome acv? How

could kombucha become acv with no apple?

> >

> > I brew my KT in my basement at about 70 degrees F. I let my jars

brew

> > for about 55 days. The resulting KT is of course not sweet, but it's

> > also not highly bitter. It's the cider taste I strive for. The

> > cultures are usually fairly thin, usually around 1/8 inch thick.

Is it

> > unusual to have such a long brewing period? Thanks.

> > Dennis

> >

>

>

>

>

>

>

> ---------------------------------

> Need a quick answer? Get one in minutes from people who know. Ask

your question on Yahoo! Answers.

>

>

[Guest guest]

It can't ! ACV also has no scoby. The Mother in the ACV is totally

different and very stringy and dispersed throughout the liquid, not one solid

mass as in our scoby's. You CAN make your own ACV and it Does take at

least 4 weeks to complete the process- its also very very stinky LOL. Next

time I will just buy the gallon and be done with it. zoe

Sunday, December 3, 2006, 7:19:05 PM, you wrote:

I am very ignorant when it comes to acv and new at kombucha, but

wouldn't acv have to be started with apple cider to becaome acv? How

could kombucha become acv with no apple?

> >

> > I brew my KT in my basement at about 70 degrees F. I let my jars

brew

> > for about 55 days. The resulting KT is of course not sweet, but it's

> > also not highly bitter. It's the cider taste I strive for. The

> > cultures are usually fairly thin, usually around 1/8 inch thick.

Is it

> > unusual to have such a long brewing period? Thanks.

> > Dennis

> >

>

>

>

>

>

> ---------------------------------

> Need a quick answer? Get one in minutes from people who know. Ask

your question on Yahoo! Answers.

>

[Guest guest]

Thank you for asking. My recipe is this.

1 gallon of store-bought distilled water

I use 4 bags of orange pekoe tea to the gallon, and I make this tea in about one

fifth of the distilled water.

After 20 minutes, I remove the tea bags and add 1 cup granulated sugar.

I place this concentrated amount back into the gallon container of distilled

water.

After the gallon of tea has reached room temperature, I use it making KT.

I remove the scobie and harvest the KT, saving 1 cup (usually from the middle

of the batch) for the next batch.

Sometimes, I use both the mother and baby in the new batch; sometimes I create a

second batch with the new scobie, using a second gallon of tea.

I place the scobie in the tea last, then cover the jar with a porous white

cloth, to which I attach a rubber band.

Sometimes the culture floats, sometimes it drops to the bottom, and sometimes it

hangs at a slant.

I prepare this in the kitchen, then take it the jar (always glass) to my

basement and let it set. I seldom interrupt it, although sometimes I move the

jars from the back to the front when preparing new batches.

Am I doing anything that would prolong the process? I'm very curious as to why

my KT does not sour after 55 days.

Thanks much.

Dennis

Baker wrote:

Dennis, if they don't sink, it's not ACV. I'm not sure exactly what the

difference is but it's different micro-critters and results.

Very odd how long yours are taking. Have you described your recipe

yet? What proportions are you using? I don't know the answers but some

others might have some suggestions if you can give your recipe.

--V

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

--A.J. Muste

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

Access over 1 million songs - Yahoo! Music Unlimited.

[Guest guest]

I think you are just using half of the ingredients that you should be.

The recipe I use is actually 5-6 tea bags and one cup of sugar for 3

liters of water (about a half gallon). I think you just need to double

your sugar and at least double your tea. Also, you might want to make

sure that you are using real tea (black, green, or white). This should

solve your problem. Good luck

> Dennis, if they don't sink, it's not ACV. I'm not sure exactly

what the

> difference is but it's different micro-critters and results.

>

> Very odd how long yours are taking. Have you described your recipe

> yet? What proportions are you using? I don't know the answers but

some

> others might have some suggestions if you can give your recipe.

>

> --V

>

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

> --A.J. Muste

>

>

>

>

>

>

> ---------------------------------

> Access over 1 million songs - Yahoo! Music Unlimited.

>

>

[Guest guest]

>I think you are just using half of the ingredients that you should be.

>The recipe I use is actually 5-6 tea bags and one cup of sugar for 3

>liters of water (about a half gallon).

3 liters is more equivalent to 3/4 gallon (liters are roughly equivalent to

quarts). I agree that for a full gallon of liquid, this tea and sugar

seems light, but I'd suggest 8-9 teabags and 1.5 cups sugar. One

convenient (and flexible) rule of thumb is 1/3 cup sugar and 2 teabags per

liter/quart (4 liters/quarts per gallon) of sweetened tea.

>I think you just need to double

>your sugar and at least double your tea. Also, you might want to make

>sure that you are using real tea (black, green, or white). This should

>solve your problem. Good luck

Orange pekoe is real tea-- it is what Lipton tea is made of, just a type of

black tea, not considered a high grade, btw, but that should not be

affecting the length of the brew like this.

> > Thank you for asking. My recipe is this.

Your process sounds fine, would just suggest the increases of ingredients

as discussed above, and also, to increase the amount of starter liquid you

reserve to at least 1.75 cups (one and three-quarters). I always double

the recommended amounts, but you should be using at least 10% of the

sweetened tea, which for a gallon would be 12.8 ounces.

I know that when people I've started have gone with low amounts of sugar

and tea, their brews have taken longer, so it is possible that this is a

factor in your extremely long brews. That's still an unheard-of amount of

time though. Especially puzzling since you have 70 degree F brewing

environment.

--V

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

--A.J. Muste

[Guest guest]

>I am very ignorant when it comes to acv and new at kombucha, but

>wouldn't acv have to be started with apple cider to becaome acv? How

>could kombucha become acv with no apple?

It has more to do with the specific organisms involved than exactly what it

is feeding from. Meaning, what makes ACV different from KT is the

difference in the microorganisms involved.

There is a warning not to use live ACV as starter for KT because people

have experienced their cultures being " taken over " by the ACV and their

cultures didn't brew KT, the organisms of the KT had been successfully

essentially killed by the ACV and the ACV organisms had colonized the

vessel (however, people have accidentally used live ACV as starter and

never had a problem, so it's not 100% at all). This has not happened to me

so I can only relate this lore. One can use ACV as the starter (when you

don't have KT starter), but if it is live (which it will announce on the

label if it is), all you have to do is bring it to a boil and cool before

using.

Actually, ACV does have a biofilm like the SCOBY that is part of KT, just

with different organisms/relationship. As far as I know, the fibrous

" mother of vinegar " is analogous to the brown yeastie bits in KT. I myself

have had ACV produce a solid biofilm on many occasions, usually only when

the vinegar has had thing added to it that, I guess, feed the bacteria what

they need in order to build the cellulose housing.

Ed (Happy Herbalist) has spoken about the solid biofilm of ACV on several

occasions, so I know I'm not the only one aware of this. However, I've had

a gallon of live ACV for years that has the mother of vinegar in it but

never has grown a biofilm solid culture. It's only been when I put made up

a bottle of cayenne peppers floating in ACV that I ever got the solid culture.

--V

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

--A.J. Muste

[Guest guest]

Hi Dennis,

What is the temperature in your basement? If it is quite cool that

might explain it.....Kombucha ferments faster at warmer temperatures.

Have you tried fermenting your Kombucha in your kitchen? Just curious

if it made any difference.

BTW it is a good practice to add some of the finished KT you are using

as starter over the top of your SCOBY especially if it floats, this

protects it from molds forming. Also do not use a very porous cloth be

sure the weave is close enough that no bugs can get in:-))

Peace, Love and Harmony,

Bev

-- In original_kombucha , Dennis Ragan

wrote:

>

> Thank you for asking. My recipe is this.

>

> 1 gallon of store-bought distilled water

> I use 4 bags of orange pekoe tea to the gallon, and I make this tea

in about one fifth of the distilled water.

> After 20 minutes, I remove the tea bags and add 1 cup granulated sugar.

> I place this concentrated amount back into the gallon container of

distilled water.

> After the gallon of tea has reached room temperature, I use it

making KT.

> I remove the scobie and harvest the KT, saving 1 cup (usually from

the middle of the batch) for the next batch.

> Sometimes, I use both the mother and baby in the new batch;

sometimes I create a second batch with the new scobie, using a second

gallon of tea.

> I place the scobie in the tea last, then cover the jar with a porous

white cloth, to which I attach a rubber band.

> Sometimes the culture floats, sometimes it drops to the bottom, and

sometimes it hangs at a slant.

> I prepare this in the kitchen, then take it the jar (always glass)

to my basement and let it set. I seldom interrupt it, although

sometimes I move the jars from the back to the front when preparing

new batches.

>

> Am I doing anything that would prolong the process? I'm very

curious as to why my KT does not sour after 55 days.

>

> Thanks much.

>

> Dennis

>

> Baker wrote:

> Dennis, if they don't sink, it's not ACV. I'm not sure exactly

what the

> difference is but it's different micro-critters and results.

>

> Very odd how long yours are taking. Have you described your recipe

> yet? What proportions are you using? I don't know the answers but

some

> others might have some suggestions if you can give your recipe.

>

> --V

>

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

> --A.J. Muste

>

>

>

>

>

>

> ---------------------------------

> Access over 1 million songs - Yahoo! Music Unlimited.

>

>

[Guest guest]

Hi Dennis,

What is the temperature in your basement? If it is quite cool that

might explain it.....Kombucha ferments faster at warmer temperatures.

Have you tried fermenting your Kombucha in your kitchen? Just curious

if it made any difference.

BTW it is a good practice to add some of the finished KT you are using

as starter over the top of your SCOBY especially if it floats, this

protects it from molds forming. Also do not use a very porous cloth be

sure the weave is close enough that no bugs can get in:-))

Peace, Love and Harmony,

Bev

-- In original_kombucha , Dennis Ragan

wrote:

>

> Thank you for asking. My recipe is this.

>

> 1 gallon of store-bought distilled water

> I use 4 bags of orange pekoe tea to the gallon, and I make this tea

in about one fifth of the distilled water.

> After 20 minutes, I remove the tea bags and add 1 cup granulated sugar.

> I place this concentrated amount back into the gallon container of

distilled water.

> After the gallon of tea has reached room temperature, I use it

making KT.

> I remove the scobie and harvest the KT, saving 1 cup (usually from

the middle of the batch) for the next batch.

> Sometimes, I use both the mother and baby in the new batch;

sometimes I create a second batch with the new scobie, using a second

gallon of tea.

> I place the scobie in the tea last, then cover the jar with a porous

white cloth, to which I attach a rubber band.

> Sometimes the culture floats, sometimes it drops to the bottom, and

sometimes it hangs at a slant.

> I prepare this in the kitchen, then take it the jar (always glass)

to my basement and let it set. I seldom interrupt it, although

sometimes I move the jars from the back to the front when preparing

new batches.

>

> Am I doing anything that would prolong the process? I'm very

curious as to why my KT does not sour after 55 days.

>

> Thanks much.

>

> Dennis

>

> Baker wrote:

> Dennis, if they don't sink, it's not ACV. I'm not sure exactly

what the

> difference is but it's different micro-critters and results.

>

> Very odd how long yours are taking. Have you described your recipe

> yet? What proportions are you using? I don't know the answers but

some

> others might have some suggestions if you can give your recipe.

>

> --V

>

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

> --A.J. Muste

>

>

>

>

>

>

> ---------------------------------

> Access over 1 million songs - Yahoo! Music Unlimited.

>

>

[Guest guest]

Hi Dennis,

What is the temperature in your basement? If it is quite cool that

might explain it.....Kombucha ferments faster at warmer temperatures.

Have you tried fermenting your Kombucha in your kitchen? Just curious

if it made any difference.

BTW it is a good practice to add some of the finished KT you are using

as starter over the top of your SCOBY especially if it floats, this

protects it from molds forming. Also do not use a very porous cloth be

sure the weave is close enough that no bugs can get in:-))

Peace, Love and Harmony,

Bev

-- In original_kombucha , Dennis Ragan

wrote:

>

> Thank you for asking. My recipe is this.

>

> 1 gallon of store-bought distilled water

> I use 4 bags of orange pekoe tea to the gallon, and I make this tea

in about one fifth of the distilled water.

> After 20 minutes, I remove the tea bags and add 1 cup granulated sugar.

> I place this concentrated amount back into the gallon container of

distilled water.

> After the gallon of tea has reached room temperature, I use it

making KT.

> I remove the scobie and harvest the KT, saving 1 cup (usually from

the middle of the batch) for the next batch.

> Sometimes, I use both the mother and baby in the new batch;

sometimes I create a second batch with the new scobie, using a second

gallon of tea.

> I place the scobie in the tea last, then cover the jar with a porous

white cloth, to which I attach a rubber band.

> Sometimes the culture floats, sometimes it drops to the bottom, and

sometimes it hangs at a slant.

> I prepare this in the kitchen, then take it the jar (always glass)

to my basement and let it set. I seldom interrupt it, although

sometimes I move the jars from the back to the front when preparing

new batches.

>

> Am I doing anything that would prolong the process? I'm very

curious as to why my KT does not sour after 55 days.

>

> Thanks much.

>

> Dennis

>

> Baker wrote:

> Dennis, if they don't sink, it's not ACV. I'm not sure exactly

what the

> difference is but it's different micro-critters and results.

>

> Very odd how long yours are taking. Have you described your recipe

> yet? What proportions are you using? I don't know the answers but

some

> others might have some suggestions if you can give your recipe.

>

> --V

>

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

> --A.J. Muste

>

>

>

>

>

>

> ---------------------------------

> Access over 1 million songs - Yahoo! Music Unlimited.

>

>

[Guest guest]

Thank you, Bev. The basement temperature is a pretty constant 70 degrees F.

Never had any mold problems, but will definitely do as you suggest, covering

scobie with some KT. I am certain that the cloth I am using is not too porous.

Thanks,

Dennis

yoganandaom wrote: Hi Dennis,

What is the temperature in your basement? If it is quite cool that

might explain it.....Kombucha ferments faster at warmer temperatures.

Have you tried fermenting your Kombucha in your kitchen? Just curious

if it made any difference.

BTW it is a good practice to add some of the finished KT you are using

as starter over the top of your SCOBY especially if it floats, this

protects it from molds forming. Also do not use a very porous cloth be

sure the weave is close enough that no bugs can get in:-))

Peace, Love and Harmony,

Bev

-- In original_kombucha , Dennis Ragan

wrote:

>

> Thank you for asking. My recipe is this.

>

> 1 gallon of store-bought distilled water

> I use 4 bags of orange pekoe tea to the gallon, and I make this tea

in about one fifth of the distilled water.

> After 20 minutes, I remove the tea bags and add 1 cup granulated sugar.

> I place this concentrated amount back into the gallon container of

distilled water.

> After the gallon of tea has reached room temperature, I use it

making KT.

> I remove the scobie and harvest the KT, saving 1 cup (usually from

the middle of the batch) for the next batch.

> Sometimes, I use both the mother and baby in the new batch;

sometimes I create a second batch with the new scobie, using a second

gallon of tea.

> I place the scobie in the tea last, then cover the jar with a porous

white cloth, to which I attach a rubber band.

> Sometimes the culture floats, sometimes it drops to the bottom, and

sometimes it hangs at a slant.

> I prepare this in the kitchen, then take it the jar (always glass)

to my basement and let it set. I seldom interrupt it, although

sometimes I move the jars from the back to the front when preparing

new batches.

>

> Am I doing anything that would prolong the process? I'm very

curious as to why my KT does not sour after 55 days.

>

> Thanks much.

>

> Dennis

>

> Baker wrote:

> Dennis, if they don't sink, it's not ACV. I'm not sure exactly

what the

> difference is but it's different micro-critters and results.

>

> Very odd how long yours are taking. Have you described your recipe

> yet? What proportions are you using? I don't know the answers but

some

> others might have some suggestions if you can give your recipe.

>

> --V

>

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

> --A.J. Muste

>

>

>

>

>

>

> ---------------------------------

> Access over 1 million songs - Yahoo! Music Unlimited.

>

>

[Guest guest]

Thank you, Bev. The basement temperature is a pretty constant 70 degrees F.

Never had any mold problems, but will definitely do as you suggest, covering

scobie with some KT. I am certain that the cloth I am using is not too porous.

Thanks,

Dennis

yoganandaom wrote: Hi Dennis,

What is the temperature in your basement? If it is quite cool that

might explain it.....Kombucha ferments faster at warmer temperatures.

Have you tried fermenting your Kombucha in your kitchen? Just curious

if it made any difference.

BTW it is a good practice to add some of the finished KT you are using

as starter over the top of your SCOBY especially if it floats, this

protects it from molds forming. Also do not use a very porous cloth be

sure the weave is close enough that no bugs can get in:-))

Peace, Love and Harmony,

Bev

-- In original_kombucha , Dennis Ragan

wrote:

>

> Thank you for asking. My recipe is this.

>

> 1 gallon of store-bought distilled water

> I use 4 bags of orange pekoe tea to the gallon, and I make this tea

in about one fifth of the distilled water.

> After 20 minutes, I remove the tea bags and add 1 cup granulated sugar.

> I place this concentrated amount back into the gallon container of

distilled water.

> After the gallon of tea has reached room temperature, I use it

making KT.

> I remove the scobie and harvest the KT, saving 1 cup (usually from

the middle of the batch) for the next batch.

> Sometimes, I use both the mother and baby in the new batch;

sometimes I create a second batch with the new scobie, using a second

gallon of tea.

> I place the scobie in the tea last, then cover the jar with a porous

white cloth, to which I attach a rubber band.

> Sometimes the culture floats, sometimes it drops to the bottom, and

sometimes it hangs at a slant.

> I prepare this in the kitchen, then take it the jar (always glass)

to my basement and let it set. I seldom interrupt it, although

sometimes I move the jars from the back to the front when preparing

new batches.

>

> Am I doing anything that would prolong the process? I'm very

curious as to why my KT does not sour after 55 days.

>

> Thanks much.

>

> Dennis

>

> Baker wrote:

> Dennis, if they don't sink, it's not ACV. I'm not sure exactly

what the

> difference is but it's different micro-critters and results.

>

> Very odd how long yours are taking. Have you described your recipe

> yet? What proportions are you using? I don't know the answers but

some

> others might have some suggestions if you can give your recipe.

>

> --V

>

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

> --A.J. Muste

>

>

>

>

>

>

> ---------------------------------

> Access over 1 million songs - Yahoo! Music Unlimited.

>

>

[Guest guest]

Thank you, Bev. The basement temperature is a pretty constant 70 degrees F.

Never had any mold problems, but will definitely do as you suggest, covering

scobie with some KT. I am certain that the cloth I am using is not too porous.

Thanks,

Dennis

yoganandaom wrote: Hi Dennis,

What is the temperature in your basement? If it is quite cool that

might explain it.....Kombucha ferments faster at warmer temperatures.

Have you tried fermenting your Kombucha in your kitchen? Just curious

if it made any difference.

BTW it is a good practice to add some of the finished KT you are using

as starter over the top of your SCOBY especially if it floats, this

protects it from molds forming. Also do not use a very porous cloth be

sure the weave is close enough that no bugs can get in:-))

Peace, Love and Harmony,

Bev

-- In original_kombucha , Dennis Ragan

wrote:

>

> Thank you for asking. My recipe is this.

>

> 1 gallon of store-bought distilled water

> I use 4 bags of orange pekoe tea to the gallon, and I make this tea

in about one fifth of the distilled water.

> After 20 minutes, I remove the tea bags and add 1 cup granulated sugar.

> I place this concentrated amount back into the gallon container of

distilled water.

> After the gallon of tea has reached room temperature, I use it

making KT.

> I remove the scobie and harvest the KT, saving 1 cup (usually from

the middle of the batch) for the next batch.

> Sometimes, I use both the mother and baby in the new batch;

sometimes I create a second batch with the new scobie, using a second

gallon of tea.

> I place the scobie in the tea last, then cover the jar with a porous

white cloth, to which I attach a rubber band.

> Sometimes the culture floats, sometimes it drops to the bottom, and

sometimes it hangs at a slant.

> I prepare this in the kitchen, then take it the jar (always glass)

to my basement and let it set. I seldom interrupt it, although

sometimes I move the jars from the back to the front when preparing

new batches.

>

> Am I doing anything that would prolong the process? I'm very

curious as to why my KT does not sour after 55 days.

>

> Thanks much.

>

> Dennis

>

> Baker wrote:

> Dennis, if they don't sink, it's not ACV. I'm not sure exactly

what the

> difference is but it's different micro-critters and results.

>

> Very odd how long yours are taking. Have you described your recipe

> yet? What proportions are you using? I don't know the answers but

some

> others might have some suggestions if you can give your recipe.

>

> --V

>

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

> --A.J. Muste

>

>

>

>

>

>

> ---------------------------------

> Access over 1 million songs - Yahoo! Music Unlimited.

>

>

[Guest guest]

i am a newbie at kombucha...but have been brewing acv for a while.

there is mother and scoby in both. i started my acv from scratch

with a crushed up apple in a cloth covered jar for a few weeks to

develope a culture. this is a natural bacteria found in the darker

part around the stem of the apple and thrives especially in organic

orchards like we have here in nz.

your time and temparature sound fine as the original " culture " will

work on anything with sugar.the difference is that with vinegar you

need to stir it frequently to airriate it. the scum or scoby on top

shreds when you do this and generally falls to the bottom. you need

cloth to stop the eels and flys. kt seems to like to be left alone

and bottled when there is just enough sugar left to give a slight

fizz.

watch out for the ph. in other words after you open it, refridgerate

and same if you use it for pickles as it keeps working and growing.

i have been drinking acv and have been attempting to move on to kt

for the flavour and cost,, so far with moderate success.

please look for the link i posted in worms in my kombucha as i have

found it very helpful but i am unsure of copyright stuff.

and if it tastes like vinegar it probably is vinegar.

andy handya@...