's - yeast in containers

[Guest guest]

I'm not quite sure what you mean by " needs to be cleaned off every couple

of days " ... If I leave a pitcher (non airtight) of KT in the fridge, it

does develop blooms of yeast after a few days, but nothing that " needs " to

be cleaned off, or that could be, really'

Bacteria being knocked down here, means knocked down somewhat,

not totally knocked out. When I get little yeast clusters on our K'd apple

juice, I whizz them out and put them in with the mother culture, to grow new

Kombuches. If the juice is stored for a few days, one tends to get them.

I've found with Kefirised and Kombuched juices, both, that we get

yeast on the bottom of the product jar, as a silt. It builds up and up. I find

if I just leave it, there is more fermentation in storage and if it gets highly

fermented, then hub, who has the touchy Celtic guts, can't drink it. So what I

do, is brew small amounts, then drain the product out every couple of days,

shake the bottle hard with water inside, put that on the kitchen compost unit

and put Kombuch back in relatively clean bottle, then back into fridge. This

way, I have slower ferment going on in the product. I find Kefir cultures

produce more yeast in the bottom of apple juice stored, than Kombuch cultures

does - that is actually why I moved over to Kombucha.

best, Lizzie in Oz