Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 In message you wrote: > .... The temperature outside was well over 90. > Now it is between 50 - 70 and I just looked at my new batch which has > been brewing for 8 days and the baby is paper thin. What does this mean? > Is it not ready? The only way to know whether it is ready is by smell and taste. When it starts to smell nicely acidic try it with a straw. That will tell you whether it is still too sweet. I find, that it is better to bottle slightly on the sweet side, as it still sours a bit during its stay in the bottle - still fermenting slightly ... The thinness or thickness of scoby does not matter. You will get a much thinner one when the temperature goes down. You might find that your brewing time might go up to 2 weeks. That is quite normal, and actually will make you a nicer tasting brew, as it favours the bacteria side of the culture .... yum! > Also normally since I don't have anybody to give the mushroom to I > throw the old one out and use the baby for the new batch of tea. Use both or more in your ferment. It's very good for making a tastier brew! If you get a bit overcrowded in the jar, use the oldest scobys as skin rubs, bath flannels... they leave you feeling really invigorated ... 's skin cream, you can find on the files list. It is wonderfully efficacious!! You might have a holding jar just for redundant scobys. They will make you REALLY acidic KT which is excellent as starter liquid. Then you can top up the holding jar (starter pot) with more ordinary KT and get more acidic KT. So, Mike, there is nothing to worry about. As far as I can see you are doing fine as long as your brew tastes fine. Best wishes, Margret :-) (UK) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.lamblion.com/ +---------------------------------------------------------------+ Nobody feels loving all the time, but we can always do the loving thing if we so choose Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 In message you wrote: > .... The temperature outside was well over 90. > Now it is between 50 - 70 and I just looked at my new batch which has > been brewing for 8 days and the baby is paper thin. What does this mean? > Is it not ready? The only way to know whether it is ready is by smell and taste. When it starts to smell nicely acidic try it with a straw. That will tell you whether it is still too sweet. I find, that it is better to bottle slightly on the sweet side, as it still sours a bit during its stay in the bottle - still fermenting slightly ... The thinness or thickness of scoby does not matter. You will get a much thinner one when the temperature goes down. You might find that your brewing time might go up to 2 weeks. That is quite normal, and actually will make you a nicer tasting brew, as it favours the bacteria side of the culture .... yum! > Also normally since I don't have anybody to give the mushroom to I > throw the old one out and use the baby for the new batch of tea. Use both or more in your ferment. It's very good for making a tastier brew! If you get a bit overcrowded in the jar, use the oldest scobys as skin rubs, bath flannels... they leave you feeling really invigorated ... 's skin cream, you can find on the files list. It is wonderfully efficacious!! You might have a holding jar just for redundant scobys. They will make you REALLY acidic KT which is excellent as starter liquid. Then you can top up the holding jar (starter pot) with more ordinary KT and get more acidic KT. So, Mike, there is nothing to worry about. As far as I can see you are doing fine as long as your brew tastes fine. Best wishes, Margret :-) (UK) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.lamblion.com/ +---------------------------------------------------------------+ Nobody feels loving all the time, but we can always do the loving thing if we so choose Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 > > I have been brewing and drinking KT now for about 5 weeks. I live in > Phoenix, AZ and during the first couple of batches it seemed as if they > were ready in about 6 or 7 days. The temperature outside was well over > 90. Now it is between 50 - 70 and I just looked at my new batch which has > been brewing for 8 days and the baby is paper thin. What does this mean? > Is it not ready? The condition of the SCOBY really has little to do with whether a batch is ready or not. Definitely, when temps drop, SCOBYs will thin out and batches will take longer to ferment. But you should taste the KT as Margret noted, because you need to know where the parameters are. It could be ready. Thinner SCOBY and longer brewing times are normal in cooler brewing temps. I have dealt with this reality by increasing my brewing capacity, since supply slows down in winter. > Also normally since I don't have anybody to give the mushroom to I > throw the old one out and use the baby for the new batch of tea. Should I > be doing this or using the older one of the two. Again as Margret noted, let the SCOBYs stack up in your vessel, especially when they are thinner, but just in general, a stack of SCOBYs makes a nicer brew, many of us think. ALso, definitely do start a " nursery jar " for excess SCOBYs. Just float them in liquid KT and top up with KT as needed. If anything ever happens to your brews, say, a mold attack, you'll want backup SCOBYs available. Keeping backups is as important in KT brewing as it is in maintaining one's computer. The SCOBYs also do serve a variety of purposes. My article on making/storing KT cream and various external uses is available in the Files section of the list website, just scroll down to find it. The SCOBYs can be great just themselves as a compress for aching joints or bruises. A wide ace bandage makes that easy. Or, if you have domestic animals many of them absolutely LOVE to eat the SCOBYs. If you do find that you have too many SCOBYs still, please consider composting them outside (even if that only means laying it in dirt somewhere) instead of throwing them in the garbage, because the SCOBY is an excellent soil amendment and that way its goodness doesn't go to waste. It will decompose gradually and certainly could not be called litter. best wishes, --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 December 18, 2006 Report Share Posted December 18, 2006 > > I have been brewing and drinking KT now for about 5 weeks. I live in > Phoenix, AZ and during the first couple of batches it seemed as if they > were ready in about 6 or 7 days. The temperature outside was well over > 90. Now it is between 50 - 70 and I just looked at my new batch which has > been brewing for 8 days and the baby is paper thin. What does this mean? > Is it not ready? The condition of the SCOBY really has little to do with whether a batch is ready or not. Definitely, when temps drop, SCOBYs will thin out and batches will take longer to ferment. But you should taste the KT as Margret noted, because you need to know where the parameters are. It could be ready. Thinner SCOBY and longer brewing times are normal in cooler brewing temps. I have dealt with this reality by increasing my brewing capacity, since supply slows down in winter. > Also normally since I don't have anybody to give the mushroom to I > throw the old one out and use the baby for the new batch of tea. Should I > be doing this or using the older one of the two. Again as Margret noted, let the SCOBYs stack up in your vessel, especially when they are thinner, but just in general, a stack of SCOBYs makes a nicer brew, many of us think. ALso, definitely do start a " nursery jar " for excess SCOBYs. Just float them in liquid KT and top up with KT as needed. If anything ever happens to your brews, say, a mold attack, you'll want backup SCOBYs available. Keeping backups is as important in KT brewing as it is in maintaining one's computer. The SCOBYs also do serve a variety of purposes. My article on making/storing KT cream and various external uses is available in the Files section of the list website, just scroll down to find it. The SCOBYs can be great just themselves as a compress for aching joints or bruises. A wide ace bandage makes that easy. Or, if you have domestic animals many of them absolutely LOVE to eat the SCOBYs. If you do find that you have too many SCOBYs still, please consider composting them outside (even if that only means laying it in dirt somewhere) instead of throwing them in the garbage, because the SCOBY is an excellent soil amendment and that way its goodness doesn't go to waste. It will decompose gradually and certainly could not be called litter. best wishes, --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 December 18, 2006 Report Share Posted December 18, 2006 Hello Margret and , Thank you for the information. You both spoke of the skin cream that you can find on the files list. I'm sorry if this is a stupid question but what is the file list and where can I find it? Thank you again, Mike Margret Pegg wrote: In message you wrote: > .... The temperature outside was well over 90. > Now it is between 50 - 70 and I just looked at my new batch which has > been brewing for 8 days and the baby is paper thin. What does this mean? > Is it not ready? The only way to know whether it is ready is by smell and taste. When it starts to smell nicely acidic try it with a straw. That will tell you whether it is still too sweet. I find, that it is better to bottle slightly on the sweet side, as it still sours a bit during its stay in the bottle - still fermenting slightly ... The thinness or thickness of scoby does not matter. You will get a much thinner one when the temperature goes down. You might find that your brewing time might go up to 2 weeks. That is quite normal, and actually will make you a nicer tasting brew, as it favours the bacteria side of the culture .... yum! > Also normally since I don't have anybody to give the mushroom to I > throw the old one out and use the baby for the new batch of tea. Use both or more in your ferment. It's very good for making a tastier brew! If you get a bit overcrowded in the jar, use the oldest scobys as skin rubs, bath flannels... they leave you feeling really invigorated ... 's skin cream, you can find on the files list. It is wonderfully efficacious!! You might have a holding jar just for redundant scobys. They will make you REALLY acidic KT which is excellent as starter liquid. Then you can top up the holding jar (starter pot) with more ordinary KT and get more acidic KT. So, Mike, there is nothing to worry about. As far as I can see you are doing fine as long as your brew tastes fine. Best wishes, Margret :-) (UK) -- +----------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.lamblion.com/ +----------------------------------------------------------+ Nobody feels loving all the time, but we can always do the loving thing if we so choose __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 Hello Margret and , Thank you for the information. You both spoke of the skin cream that you can find on the files list. I'm sorry if this is a stupid question but what is the file list and where can I find it? Thank you again, Mike Margret Pegg wrote: In message you wrote: > .... The temperature outside was well over 90. > Now it is between 50 - 70 and I just looked at my new batch which has > been brewing for 8 days and the baby is paper thin. What does this mean? > Is it not ready? The only way to know whether it is ready is by smell and taste. When it starts to smell nicely acidic try it with a straw. That will tell you whether it is still too sweet. I find, that it is better to bottle slightly on the sweet side, as it still sours a bit during its stay in the bottle - still fermenting slightly ... The thinness or thickness of scoby does not matter. You will get a much thinner one when the temperature goes down. You might find that your brewing time might go up to 2 weeks. That is quite normal, and actually will make you a nicer tasting brew, as it favours the bacteria side of the culture .... yum! > Also normally since I don't have anybody to give the mushroom to I > throw the old one out and use the baby for the new batch of tea. Use both or more in your ferment. It's very good for making a tastier brew! If you get a bit overcrowded in the jar, use the oldest scobys as skin rubs, bath flannels... they leave you feeling really invigorated ... 's skin cream, you can find on the files list. It is wonderfully efficacious!! You might have a holding jar just for redundant scobys. They will make you REALLY acidic KT which is excellent as starter liquid. Then you can top up the holding jar (starter pot) with more ordinary KT and get more acidic KT. So, Mike, there is nothing to worry about. As far as I can see you are doing fine as long as your brew tastes fine. Best wishes, Margret :-) (UK) -- +----------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.lamblion.com/ +----------------------------------------------------------+ Nobody feels loving all the time, but we can always do the loving thing if we so choose __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 At 05:59 PM 12/18/2006, you wrote: >Hello Margret and , > Thank you for the information. You both spoke of the skin cream > that you can find on the files list. I'm sorry if this is a stupid > question but what is the file list and where can I find it? >Thank you again, > Mike Go to the list website, the link for which is among the standard info at the bottom of each email: http://groups.yahoo.com/group/original_kombucha/ Along the left-hand side you'll see various options, click on Files. Once to the next menu, scroll down until you see the article on KT cream. --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 December 18, 2006 Report Share Posted December 18, 2006 At 05:59 PM 12/18/2006, you wrote: >Hello Margret and , > Thank you for the information. You both spoke of the skin cream > that you can find on the files list. I'm sorry if this is a stupid > question but what is the file list and where can I find it? >Thank you again, > Mike Go to the list website, the link for which is among the standard info at the bottom of each email: http://groups.yahoo.com/group/original_kombucha/ Along the left-hand side you'll see various options, click on Files. Once to the next menu, scroll down until you see the article on KT cream. --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 December 18, 2006 Report Share Posted December 18, 2006 At 05:59 PM 12/18/2006, you wrote: >Hello Margret and , > Thank you for the information. You both spoke of the skin cream > that you can find on the files list. I'm sorry if this is a stupid > question but what is the file list and where can I find it? >Thank you again, > Mike Go to the list website, the link for which is among the standard info at the bottom of each email: http://groups.yahoo.com/group/original_kombucha/ Along the left-hand side you'll see various options, click on Files. Once to the next menu, scroll down until you see the article on KT cream. --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 December 18, 2006 Report Share Posted December 18, 2006 > Also normally since I don't have anybody to give the mushroom to I > throw the old one out and use the baby for the new batch of tea. > Should I be doing this or using the older one of the two. > -------------------------------- Good heavens, Man, keep them all in the jar till they are about a couple of inches thick, THEN put one/some in another jar. They will grow stronger and brew better drinks for you. Don't throw them away, put them in a hotel jar with some brewed tea. Freeze some. Blend some up for skin creme. Deliberately make some vinegar. Pat in CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 Throw it on your plants. blend it and use it as skin cream. temp affects thickness not brewing from what i can tell . Depends on the solar flares and moon as well.. Its an interestign creature.. I still have my original and it is still growing great KT..I use them all - depends on how many people want them and how much tea I have sold. My finger bananas are now regular banana size and my papayas are 15-30 on a lant.. Its amazing stuff..!! Mike Bradley wrote: Hello, I have been brewing and drinking KT now for about 5 weeks. I live in Phoenix, AZ and during the first couple of batches it seemed as if they were ready in about 6 or 7 days. The temperature outside was well over 90. Now it is between 50 - 70 and I just looked at my new batch which has been brewing for 8 days and the baby is paper thin. What does this mean? Is it not ready? Also normally since I don't have anybody to give the mushroom to I throw the old one out and use the baby for the new batch of tea. Should I be doing this or using the older one of the two. Thank you for any help that you can give me, Mike __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 a-- how are you applying the SCOBY or KT to the plant soil? I've wondered if if would be useful there, but was worried about the acidic nature being inappropriate for most plants?? --V >Throw it on your plants. blend it and use it as skin cream. temp affects >thickness not brewing from what i can tell . Depends on the solar flares >and moon as well.. Its an interestign creature.. I still have my original >and it is still growing great KT..I use them all - depends on how many >people want them and how much tea I have sold. My finger bananas are now >regular banana size and my papayas are 15-30 on a lant.. Its amazing stuff..!! > ~~~ 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 December 19, 2006 Report Share Posted December 19, 2006 Hello Margret, I am really sorry to be such a pest and I will try to make this my last question. You spoke of using the older scoby has a " skin rub, " I know this might sound like another stupid question but do you mean taking it in the shower with you and rubbing it all over your body? Would you use soap before or after doing this? Thank you for all of your help and again I am sorry for all of the questions but this is all very new to me. Mike Mike Bradley wrote: Hello Margret and , Thank you for the information. You both spoke of the skin cream that you can find on the files list. I'm sorry if this is a stupid question but what is the file list and where can I find it? Thank you again, Mike Margret Pegg wrote: In message you wrote: > .... The temperature outside was well over 90. > Now it is between 50 - 70 and I just looked at my new batch which has > been brewing for 8 days and the baby is paper thin. What does this mean? > Is it not ready? The only way to know whether it is ready is by smell and taste. When it starts to smell nicely acidic try it with a straw. That will tell you whether it is still too sweet. I find, that it is better to bottle slightly on the sweet side, as it still sours a bit during its stay in the bottle - still fermenting slightly ... The thinness or thickness of scoby does not matter. You will get a much thinner one when the temperature goes down. You might find that your brewing time might go up to 2 weeks. That is quite normal, and actually will make you a nicer tasting brew, as it favours the bacteria side of the culture .... yum! > Also normally since I don't have anybody to give the mushroom to I > throw the old one out and use the baby for the new batch of tea. Use both or more in your ferment. It's very good for making a tastier brew! If you get a bit overcrowded in the jar, use the oldest scobys as skin rubs, bath flannels... they leave you feeling really invigorated ... 's skin cream, you can find on the files list. It is wonderfully efficacious!! You might have a holding jar just for redundant scobys. They will make you REALLY acidic KT which is excellent as starter liquid. Then you can top up the holding jar (starter pot) with more ordinary KT and get more acidic KT. So, Mike, there is nothing to worry about. As far as I can see you are doing fine as long as your brew tastes fine. Best wishes, Margret :-) (UK) -- +----------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.lamblion.com/ +----------------------------------------------------------+ Nobody feels loving all the time, but we can always do the loving thing if we so choose __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 In message you wrote: > I am really sorry to be such a pest.... You are not mold, Mike, so you don't qualify as 'pest', do you ;-) Your questions are welcome on this list. There is no need to apologise :-) > You spoke of using the older scoby has a " skin rub, " Different people would do this in a different way, like first rub your body down and massage it with a scoby, and then rinsing with water. It depends what you like to do. Here is my personal version, which applies to both the facial treatment and the body rub. It's VERY simple : Wash first with soap and water (if I feel dirty) or just rinse with water if not so dirty. Then scoby rub/massage followed by towelling directly without rinsing the acidity off. It leaves an absolutely invigorating feeling of wellness and tingliness. I do not rinse, because the natural acidity is so beneficial for my skin and also deals with blemishes. It also has a very good effect on the muscles and joints. I get a bit stiff and achy, especially in the cold season; the Kombucha culture is very helpful against that as it stimulates the blood circulation. I just see no need to wash a good thing off! Does that make any sense to you, Mike? If not, ask away ...remember, there is NO NEED to apologise :-)) Be happy! Kombucha! Margret:-) (UK) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.lamblion.com/ +---------------------------------------------------------------+ We learn to pray by praying. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 In message you wrote: > I am really sorry to be such a pest.... You are not mold, Mike, so you don't qualify as 'pest', do you ;-) Your questions are welcome on this list. There is no need to apologise :-) > You spoke of using the older scoby has a " skin rub, " Different people would do this in a different way, like first rub your body down and massage it with a scoby, and then rinsing with water. It depends what you like to do. Here is my personal version, which applies to both the facial treatment and the body rub. It's VERY simple : Wash first with soap and water (if I feel dirty) or just rinse with water if not so dirty. Then scoby rub/massage followed by towelling directly without rinsing the acidity off. It leaves an absolutely invigorating feeling of wellness and tingliness. I do not rinse, because the natural acidity is so beneficial for my skin and also deals with blemishes. It also has a very good effect on the muscles and joints. I get a bit stiff and achy, especially in the cold season; the Kombucha culture is very helpful against that as it stimulates the blood circulation. I just see no need to wash a good thing off! Does that make any sense to you, Mike? If not, ask away ...remember, there is NO NEED to apologise :-)) Be happy! Kombucha! Margret:-) (UK) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.lamblion.com/ +---------------------------------------------------------------+ We learn to pray by praying. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2006 Report Share Posted December 24, 2006 > > I have been brewing and drinking KT for about 2 months now and every > batch so far has gone real well but my last batch which has been > fermenting for 2 weeks now has a very, very thin baby. When I tried to > pull it apart it started ripping the original and the baby so I put both > of them in my new tea that I was just starting. > My question is: 1) Is it okay to use both the mother and the baby in > the new tea? > 2) Is the Tea that only produced the very, very > thin baby okay to drink, will it have all of the benefits of the > normal KT? Mike, no worries! If it's now winter where you are, the cooler temps often yield thinner SCOBYs. The " quality " of the SCOBY doesn't determine the quality of the brew, generally speaking. Also, in general, many of us think that letting your SCOBYs build up in the vessel yields a better brew. Certainly, when the SCOBYs are thin, just leave them together, let them stack up. It will help your winter brewing time, which can get long. And, the brews taste better and hold in their effervescence better. Your brew is just as healthy. --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 December 24, 2006 Report Share Posted December 24, 2006 > > I have been brewing and drinking KT for about 2 months now and every > batch so far has gone real well but my last batch which has been > fermenting for 2 weeks now has a very, very thin baby. When I tried to > pull it apart it started ripping the original and the baby so I put both > of them in my new tea that I was just starting. > My question is: 1) Is it okay to use both the mother and the baby in > the new tea? > 2) Is the Tea that only produced the very, very > thin baby okay to drink, will it have all of the benefits of the > normal KT? Mike, no worries! If it's now winter where you are, the cooler temps often yield thinner SCOBYs. The " quality " of the SCOBY doesn't determine the quality of the brew, generally speaking. Also, in general, many of us think that letting your SCOBYs build up in the vessel yields a better brew. Certainly, when the SCOBYs are thin, just leave them together, let them stack up. It will help your winter brewing time, which can get long. And, the brews taste better and hold in their effervescence better. Your brew is just as healthy. --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...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.