Re: Temperature and length of time to brew

[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@...

[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@...