Baker's on fridge scoby

[Guest guest]

sometimes fails to revive after spending long weeks or months in the

fridge. So whereas most Westernized people tend to think of the

refrigerator as the " safe " place to keep all foods, in some cases that's

not true. "

Yes, I have a Scoby lovingly kept in fridge by my whole foods guy, that now

can't have bubs - to his considerable dismay.

With your point about sugar being half fructose and half glucose..I

feed my scobies with raw sugar...I just test every few days to see if the liquid

they are stored in is slightly sweet and if not, I add some sugar...however in

the light of what you said, maybe I should use Glucodin powder instead, which is

pure Glucose?

I actually Kombuch apple juice because I can't tolerate tea but I keep

my scobies in sweetened tea. They seem to be growing fine, even the ones which

are used to Kombuch the juice.

When you use Kombuchaed tea, do you get yeast accumulation on the bottom

once its in the fridge, which needs to be cleaned off every couple of days - as

you do with Kefirised juices and kombuchaed juices?

colonized by the bacteria. You want more bacteria if you

want to reduce your yeast. Mechanical means won't help in the long run if

you don't use this method of starter saving. "

Yeah, evidently the reason for yeast accumulation in the

fridge is because the cold knocks down bacteria and so yeasts start to

predominate. Can you say why you have a 'starter'? Here we just use a scoby to

start a ferment, as they have up in the Orient.

best, Lizzie in Oz