Re: new to this group & have a few ????

[Guest guest]

In message <eso5q6+9ko0eGroups> you wrote:

> Nice to meet you all... I have been doing brew since Dec, but my last

> batch did not turn acididic after 7 days. It was still very

> sweet.....Any feed back.....Val

Welcome Val and good day!

Could be ..... you forgot the starter liquid?

Could be ..... your brew needs longer because of cold weather?

Could be ..... your brew just needs longer. It can take up to 14 days

for the right acidity to develop.

Could be that your tastebuds have adjusted to the Kombucha taste and

want something stronger ... it happened with me.

Give it a couple more days and try again.

Repeat last procedure until arrived at desired taste.

Don't worry, you'll get there.

Making Kombucha, often is a game of patience.

Greetings from the British Isles,

Margret:-)

--

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

http://www.AnswersInGenesis.com

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A truly happy person is one who can enjoy the scenery on a detour.

[Guest guest]

>Nice to meet you all... I have been doing brew since Dec, but my last

>batch did not turn acididic after 7 days. It was still very

>sweet.....Any feed back.....Val

Hi, Val, nice to have you with us. It probably just wasn't ready yet. Are

you certain you put starter liquid in? Is it doing anything at all? If it

is working but just slowly, it's just not ready yet. If you didn't put any

starter in, you'd probably have mold, so that's probably not it. The key

question right now is, is there any activity at all?

Did it recently get cooler where you are? Cooler air temps slow down brews.

--V

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

--A.J. Muste

[Guest guest]

In message <esolk4+f4f3eGroups> you wrote:

> Lol, I did use about a cup of the mother tea to start it off.

Val, that's good! So there should not be a mold problem.

Did you make the batches with the same tea?

Black tea, in my experience, takes often longer to ferment than

green tea.

Are the batches in the same place?

> the two other batches that I started two days after smell like the

> cider tea that I have come to know and love.

There can be all sort of reasons why batches take different lengths

of time to ferment

Oh, just one last idea popped into my mind:

If you used more sugar, maybe even a bit too much, this could retard

the ferment. I can't remember the whys and wherefors. Maybe this is one for

the Happyherbalist to crack.

Come across an interesting site which may be helpful to you:

http://www.geocities.com/kombucha_balance/

Here Len mentions that one of the reasons for sluggish fermentation is

if the yeasts are semi dormant. Maybe you just got a lot of bacteria

with the starter and not so many yeasts, and as it is the yeasts that mainly

gobble the sugar and turn it into acids ... well, you just never know ;-)

Keep that slow brew going.

Is there a baby culture forming on the top?

troubleshootingly,

Margret;-)

--

+------------------ Minstrel@... --------------------+

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

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

Nobody feels loving all the time,

but we can always do the loving thing if we so choose

[Guest guest]

Lol, I did use about a cup of the mother tea to start it off. Also

the two other batches that I started two days after smell like the

cider tea that I have come to know and love. Val

>

> > Nice to meet you all... I have been doing brew since Dec, but my

last

> > batch did not turn acididic after 7 days. It was still very

> > sweet.....Any feed back.....Val

>

> Welcome Val and good day!

>

> Could be ..... you forgot the starter liquid?

>

> Could be ..... your brew needs longer because of cold weather?

>

> Could be ..... your brew just needs longer. It can take up to 14

days

> for the right acidity to develop.

>

> Could be that your tastebuds have adjusted to the Kombucha taste and

> want something stronger ... it happened with me.

>

> Give it a couple more days and try again.

> Repeat last procedure until arrived at desired taste.

>

> Don't worry, you'll get there.

> Making Kombucha, often is a game of patience.

>

> Greetings from the British Isles,

>

> Margret:-)

> --

> +------------------ Minstrel@... --------------------+

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

> http://www.AnswersInGenesis.com

> +----------------- http://www.Gotquestions.org ------------------+

>

> A truly happy person is one who can enjoy the scenery on a detour.

>

[Guest guest]

I did use the same black tea in all of them. The one I started early

is a little stronger than the other two so maybe that is why. I keep

all of them in my sewing room. That is the one room where I have no

plants and the temp stays the same in that room too. Thanks for all

your help, I'm learning so much in this group. Blessings, Val

>

> > Lol, I did use about a cup of the mother tea to start it off.

> Val, that's good! So there should not be a mold problem.

>

> Did you make the batches with the same tea?

> Black tea, in my experience, takes often longer to ferment than

> green tea.

>

> Are the batches in the same place?

>

> > the two other batches that I started two days after smell like

the

> > cider tea that I have come to know and love.

>

> There can be all sort of reasons why batches take different lengths

> of time to ferment

>

> Oh, just one last idea popped into my mind:

>

> If you used more sugar, maybe even a bit too much, this could retard

> the ferment. I can't remember the whys and wherefors. Maybe this is

one for

> the Happyherbalist to crack.

>

> Come across an interesting site which may be helpful to you:

>

> http://www.geocities.com/kombucha_balance/

>

> Here Len mentions that one of the reasons for sluggish fermentation

is

> if the yeasts are semi dormant. Maybe you just got a lot of bacteria

> with the starter and not so many yeasts, and as it is the yeasts

that mainly

> gobble the sugar and turn it into acids ... well, you just never

know ;-)

>

> Keep that slow brew going.

> Is there a baby culture forming on the top?

>

> troubleshootingly,

>

> Margret;-)

>

> --

> +------------------ Minstrel@... --------------------+

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

> http://www.AnswersInGenesis.com

> +----------------- http://www.Gotquestions.org ------------------+

>

> Nobody feels loving all the time,

> but we can always do the loving thing if we so choose

>