Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Don't let it get you down; happens to the best of us from time to time Get yourself another set of SCOBYs and keep on brewin'~! KC/ KOMBUCHICK On Wed, Jul 21, 2010 at 10:32 AM, david searle <email@...>wrote: > > > Thanks for all the advice. > > Indeed, yesterday - the whole batch went down the toilet. It look so easy > from the clips on youtube. But I'll have to chalk that one down > to experience. > > -- KOMBUCHICK 24-7 Kombucha Home Brew Support Free SCOBYs, shipped anywhere. http://kombuchick.etsy.com http://www.kombuchick.com TWITTER 24-7: KOMBUCHICK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Oh, I answered on the pix before I found this! I was wondering about the starter liquid, that was my first bet why your culture turned out so bad. Was the vinegar you used sterilised? There´s a recomendation not using un-sterilised, because the two cultures (kombucha & vinegar) are so close family that you could spoil your kombucha, it could transform into something inbetwen the two. The case with yours is worse, as it has molded instead. I would recomend you to not save anything, mold isnt healthy to ingest, and also because you would probably have lots of problems getting a healthy culture from that. But if you want to try it, throw away all the moldy stuff on top of the jar, and then let it sit in room temperature for some time. Now in summer you should see some results in a few days, meaning a new scooby beginning to form. Also, pour in a cup of sterilised white vinegar, to help build up acidity. When scoby starts forming, be sure to give it a " bath " daily, pouring some of the liquid over it. And be careful about keeping jar covered with something! Isn´t there anyone in your area sharing scoobys for free? I would send some to you, but i am in sweden and it is summer, so things can turn bad pretty quick. But we can give it a shot anyway, if you want, i can send it with real sour starter liquid. Send me a mail if you´re intrested. best regards Sapha > > > > > > > > > Hi Guys and Girls in Kombucha land, > > > > > > I'm currently brewing my very first batch of Kombucha, and I think something has gone horribly wrong. > > > > > > I would like to attach pictures which I've taken, so I would like to apply for the permission to do so now. > > > > > > In the meantime, here's my story. > > > > > > I bought some Kcha recently, and when it arrived I put the pieces into sweet black tea (as you would). > > > > > > Now I have the most revolting looking growths all over the surface. Some of the Kcha has come to the top, and is in contact with the 'mouldy stuff' - the rest of the Kcha is still lurking around the bottom of the jar. > > > I know it's hard to diagnose any such problems without viewing the pics, so I will upload them once I have the permissions necessary. > > > > > > My questions are; > > > Is this 'gunk' normal? > > > & > > > If this 'stuff' is BAD, can I rinse off the Kcha and use it again, or have I failed to such a degree that the whole kit and caboodle needs to be flushed? > > > > > > I hope someone can help me with this. Once again, I shall upload pictures once able to do so. > > > > > > Kind thanks to anyone who can advise me. > > > > > > Yours > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Oh, I answered on the pix before I found this! I was wondering about the starter liquid, that was my first bet why your culture turned out so bad. Was the vinegar you used sterilised? There´s a recomendation not using un-sterilised, because the two cultures (kombucha & vinegar) are so close family that you could spoil your kombucha, it could transform into something inbetwen the two. The case with yours is worse, as it has molded instead. I would recomend you to not save anything, mold isnt healthy to ingest, and also because you would probably have lots of problems getting a healthy culture from that. But if you want to try it, throw away all the moldy stuff on top of the jar, and then let it sit in room temperature for some time. Now in summer you should see some results in a few days, meaning a new scooby beginning to form. Also, pour in a cup of sterilised white vinegar, to help build up acidity. When scoby starts forming, be sure to give it a " bath " daily, pouring some of the liquid over it. And be careful about keeping jar covered with something! Isn´t there anyone in your area sharing scoobys for free? I would send some to you, but i am in sweden and it is summer, so things can turn bad pretty quick. But we can give it a shot anyway, if you want, i can send it with real sour starter liquid. Send me a mail if you´re intrested. best regards Sapha > > > > > > > > > Hi Guys and Girls in Kombucha land, > > > > > > I'm currently brewing my very first batch of Kombucha, and I think something has gone horribly wrong. > > > > > > I would like to attach pictures which I've taken, so I would like to apply for the permission to do so now. > > > > > > In the meantime, here's my story. > > > > > > I bought some Kcha recently, and when it arrived I put the pieces into sweet black tea (as you would). > > > > > > Now I have the most revolting looking growths all over the surface. Some of the Kcha has come to the top, and is in contact with the 'mouldy stuff' - the rest of the Kcha is still lurking around the bottom of the jar. > > > I know it's hard to diagnose any such problems without viewing the pics, so I will upload them once I have the permissions necessary. > > > > > > My questions are; > > > Is this 'gunk' normal? > > > & > > > If this 'stuff' is BAD, can I rinse off the Kcha and use it again, or have I failed to such a degree that the whole kit and caboodle needs to be flushed? > > > > > > I hope someone can help me with this. Once again, I shall upload pictures once able to do so. > > > > > > Kind thanks to anyone who can advise me. > > > > > > Yours > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Hi there, Thanks for replying. You're right in saying that that jar had a glass lid, but I wasn't closing it. I had as you suggested, used a double thickness of kitchen paper held in place with elastic bands. I have since 'flushed' the entire contents of the jar, as it was confirmed to me that it was indeed mouldy. I'm getting some more scoby soon, so fingers crossed for the next batch. :-) ~~~~~~~~~~~~~~~~~~~~~~~~~~ email@... - Email www.davidsearle.com - Website https://www.cdbaby.com/Artist/Searle1 - '~~CDBaby~~' Vocalist ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ My profiles: [image: Facebook]<http://www.facebook.com/pages/-Searle-Fan-Club/434731760116>[imag\ e: MySpace] <http://www.myspace.com/davidsearlevocalist> On 21 July 2010 15:48, kate20082002 <Wonderzzz@...> wrote: > > > > > , your pictures appear to show a glass lid covering your jar. While > this would probably not cause the mold, it could interfere with the brewing > process, as the tea needs to breathe. Just cover your jar with a coffee > filter or two thickness of paper towel held in place with a rubber band. > Better luck with consecutive brews! > > Kate > in TN > > > > >I did actually post 3 pics yesterday in the photos section, under > " horribly wrong ?????? " . > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Hi there, Thanks for replying. You're right in saying that that jar had a glass lid, but I wasn't closing it. I had as you suggested, used a double thickness of kitchen paper held in place with elastic bands. I have since 'flushed' the entire contents of the jar, as it was confirmed to me that it was indeed mouldy. I'm getting some more scoby soon, so fingers crossed for the next batch. :-) ~~~~~~~~~~~~~~~~~~~~~~~~~~ email@... - Email www.davidsearle.com - Website https://www.cdbaby.com/Artist/Searle1 - '~~CDBaby~~' Vocalist ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ My profiles: [image: Facebook]<http://www.facebook.com/pages/-Searle-Fan-Club/434731760116>[imag\ e: MySpace] <http://www.myspace.com/davidsearlevocalist> On 21 July 2010 15:48, kate20082002 <Wonderzzz@...> wrote: > > > > > , your pictures appear to show a glass lid covering your jar. While > this would probably not cause the mold, it could interfere with the brewing > process, as the tea needs to breathe. Just cover your jar with a coffee > filter or two thickness of paper towel held in place with a rubber band. > Better luck with consecutive brews! > > Kate > in TN > > > > >I did actually post 3 pics yesterday in the photos section, under > " horribly wrong ?????? " . > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Hi, , i do realize this might be a small thing, but one layer of kitchen papertowel is enough, as long it covers all the openings.Your Kombucha can breath freer in there. Small things with great luv, Jahjet > > >I did actually post 3 pics yesterday in the photos section, under > > " horribly wrong ?????? " . > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Hi, , i do realize this might be a small thing, but one layer of kitchen papertowel is enough, as long it covers all the openings.Your Kombucha can breath freer in there. Small things with great luv, Jahjet > > >I did actually post 3 pics yesterday in the photos section, under > > " horribly wrong ?????? " . > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Hi , Yeah, that's mold alright, bummer. Same thing happened to me, and the problem was, I know, not enough starter. I only had a small batch, and I wanted to drink the brew, not pour it back into the jar, so I used the bare minimim--wrong! Please do not try to wash and reuse your scoby. You are going to be drinking this stuff and you don't want to take any chances with it. Where do you live? I have plenty of fat healthy scobies and will be happy to send you one for the cost of postage, along with plenty of starter. I found that to be the key--never skimp on the starter. I always use more than recommemded and always get a great brew. One other thing, how do you cover your brew?? In your pictures it looks like you used the hinged top and sealed it tight? If so, that is not good. The brew needs to breath and should be covered with something that permits air circulation. I use coffee filters rubberbanded on to keep fruit flies and other winged critters out. Or you could use a paper towel. On my huge 2 1/2 gal jar I use a clean dishtowel rubberbanded on. Always use rubberbands. Hope this helps. Take care, Sue > > > > > > > > > Hi Guys and Girls in Kombucha land, > > > > > > I'm currently brewing my very first batch of Kombucha, and I think something has gone horribly wrong. > > > > > > I would like to attach pictures which I've taken, so I would like to apply for the permission to do so now. > > > > > > In the meantime, here's my story. > > > > > > I bought some Kcha recently, and when it arrived I put the pieces into sweet black tea (as you would). > > > > > > Now I have the most revolting looking growths all over the surface. Some of the Kcha has come to the top, and is in contact with the 'mouldy stuff' - the rest of the Kcha is still lurking around the bottom of the jar. > > > I know it's hard to diagnose any such problems without viewing the pics, so I will upload them once I have the permissions necessary. > > > > > > My questions are; > > > Is this 'gunk' normal? > > > & > > > If this 'stuff' is BAD, can I rinse off the Kcha and use it again, or have I failed to such a degree that the whole kit and caboodle needs to be flushed? > > > > > > I hope someone can help me with this. Once again, I shall upload pictures once able to do so. > > > > > > Kind thanks to anyone who can advise me. > > > > > > Yours > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2010 Report Share Posted July 21, 2010 Hi , Yeah, that's mold alright, bummer. Same thing happened to me, and the problem was, I know, not enough starter. I only had a small batch, and I wanted to drink the brew, not pour it back into the jar, so I used the bare minimim--wrong! Please do not try to wash and reuse your scoby. You are going to be drinking this stuff and you don't want to take any chances with it. Where do you live? I have plenty of fat healthy scobies and will be happy to send you one for the cost of postage, along with plenty of starter. I found that to be the key--never skimp on the starter. I always use more than recommemded and always get a great brew. One other thing, how do you cover your brew?? In your pictures it looks like you used the hinged top and sealed it tight? If so, that is not good. The brew needs to breath and should be covered with something that permits air circulation. I use coffee filters rubberbanded on to keep fruit flies and other winged critters out. Or you could use a paper towel. On my huge 2 1/2 gal jar I use a clean dishtowel rubberbanded on. Always use rubberbands. Hope this helps. Take care, Sue > > > > > > > > > Hi Guys and Girls in Kombucha land, > > > > > > I'm currently brewing my very first batch of Kombucha, and I think something has gone horribly wrong. > > > > > > I would like to attach pictures which I've taken, so I would like to apply for the permission to do so now. > > > > > > In the meantime, here's my story. > > > > > > I bought some Kcha recently, and when it arrived I put the pieces into sweet black tea (as you would). > > > > > > Now I have the most revolting looking growths all over the surface. Some of the Kcha has come to the top, and is in contact with the 'mouldy stuff' - the rest of the Kcha is still lurking around the bottom of the jar. > > > I know it's hard to diagnose any such problems without viewing the pics, so I will upload them once I have the permissions necessary. > > > > > > My questions are; > > > Is this 'gunk' normal? > > > & > > > If this 'stuff' is BAD, can I rinse off the Kcha and use it again, or have I failed to such a degree that the whole kit and caboodle needs to be flushed? > > > > > > I hope someone can help me with this. Once again, I shall upload pictures once able to do so. > > > > > > Kind thanks to anyone who can advise me. > > > > > > Yours > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2010 Report Share Posted July 22, 2010 Hi again Jahjet, Thank you for you advice on using just the one thickness of kitchen paper - it makes sense to allow the tea to breathe more, whilst still being covered. If you'd be kind enough, could you give me one further bit of advice. When looking at clips on youtube, some people recommend a COOL dark place, yet others recommend a WARM dark place. I live in Gran Canaria, where its rather hot to say the least. Should I therefore brew my Kcha in an airing cupboard, to make it warmer, or in the cellar where it's slightly cooler than my kitchen. I'll be between a week and 2 weeks before I get my next chucnks of scoby, so there's no need to rush with your reply. Thanks again ~~~~~~~~~~~~~~~~~~~~~~~~~~ email@... - Email www.davidsearle.com - Website https://www.cdbaby.com/Artist/Searle1 - '~~CDBaby~~' Vocalist ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ My profiles: [image: Facebook]<http://www.facebook.com/pages/-Searle-Fan-Club/434731760116>[imag\ e: MySpace] <http://www.myspace.com/davidsearlevocalist> On 22 July 2010 01:01, Jahjet <jahjet@...> wrote: > > > Hi, , i do realize this might be a small thing, but one layer of > kitchen papertowel is enough, as long it covers all the openings.Your > Kombucha can breath freer in there. > > Small things with great luv, Jahjet > > > > > >I did actually post 3 pics yesterday in the photos section, under > > > " horribly wrong ?????? " . > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2010 Report Share Posted July 22, 2010 Hi again Jahjet, Thank you for you advice on using just the one thickness of kitchen paper - it makes sense to allow the tea to breathe more, whilst still being covered. If you'd be kind enough, could you give me one further bit of advice. When looking at clips on youtube, some people recommend a COOL dark place, yet others recommend a WARM dark place. I live in Gran Canaria, where its rather hot to say the least. Should I therefore brew my Kcha in an airing cupboard, to make it warmer, or in the cellar where it's slightly cooler than my kitchen. I'll be between a week and 2 weeks before I get my next chucnks of scoby, so there's no need to rush with your reply. Thanks again ~~~~~~~~~~~~~~~~~~~~~~~~~~ email@... - Email www.davidsearle.com - Website https://www.cdbaby.com/Artist/Searle1 - '~~CDBaby~~' Vocalist ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ My profiles: [image: Facebook]<http://www.facebook.com/pages/-Searle-Fan-Club/434731760116>[imag\ e: MySpace] <http://www.myspace.com/davidsearlevocalist> On 22 July 2010 01:01, Jahjet <jahjet@...> wrote: > > > Hi, , i do realize this might be a small thing, but one layer of > kitchen papertowel is enough, as long it covers all the openings.Your > Kombucha can breath freer in there. > > Small things with great luv, Jahjet > > > > > >I did actually post 3 pics yesterday in the photos section, under > > > " horribly wrong ?????? " . > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2010 Report Share Posted July 22, 2010 Hello, ! It is great you still have time, this way others can chime in too, with their experiences. I beleive they are both fine. Cool weather kombucha,some prefer, it is good for strong bacteria build up. It takes longer though. Some of us just leave it out on the counter, when it is easy to keep an eye on, in a not too busy corner. It is good to have no direct light on it,but does not have to be completely dark. One can provide darkness, with a towel around jar, but not on top.I belive it is more important not to move or jiggle jar whilst brewing is in process, so somewhere where you have easy acces to jar without constantly having to move it, when you are looking at it, or tasting it. The heat makes for faster brew! That is fine too! At one point you will learn to balance all that, as you go along! You will also find good readings, while you wait, here at this site, lots of great posts, and read as abook, links. Also, " Len Porzio: The Kombucha and Balancing Act " but it may be putting the cart befere the horse..lol Luv Jahjet > > > > >I did actually post 3 pics yesterday in the photos section, under > > > > " horribly wrong ?????? " . > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2010 Report Share Posted July 22, 2010 Hello, ! It is great you still have time, this way others can chime in too, with their experiences. I beleive they are both fine. Cool weather kombucha,some prefer, it is good for strong bacteria build up. It takes longer though. Some of us just leave it out on the counter, when it is easy to keep an eye on, in a not too busy corner. It is good to have no direct light on it,but does not have to be completely dark. One can provide darkness, with a towel around jar, but not on top.I belive it is more important not to move or jiggle jar whilst brewing is in process, so somewhere where you have easy acces to jar without constantly having to move it, when you are looking at it, or tasting it. The heat makes for faster brew! That is fine too! At one point you will learn to balance all that, as you go along! You will also find good readings, while you wait, here at this site, lots of great posts, and read as abook, links. Also, " Len Porzio: The Kombucha and Balancing Act " but it may be putting the cart befere the horse..lol Luv Jahjet > > > > >I did actually post 3 pics yesterday in the photos section, under > > > > " horribly wrong ?????? " . > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2010 Report Share Posted July 22, 2010 all this has gotten horribly worried, my first batch went fine thought maybe not as long as I might want, but I somehow didn't manage to put alot of starter in. I was si excited about it and what else I was going to put into it....and Im house sitting for the last five days, until tomorrow night. I figured leaving it where it had done well the last time was better then trying to transport it in the heat. so I guess Ill find out tomorrow if I have a batch of mold or nicely brewed kombucha......Im hoping for the later, but am a little nervous about it. On Thu, Jul 22, 2010 at 3:52 AM, david searle <email@...> wrote: > Hi again Jahjet, > > Thank you for you advice on using just the one thickness of kitchen paper - > it makes sense to allow the tea to breathe more, whilst still being > covered. > > If you'd be kind enough, could you give me one further bit of advice. When > looking at clips on youtube, some people recommend a COOL dark place, yet > others recommend a WARM dark place. > I live in Gran Canaria, where its rather hot to say the least. Should I > therefore brew my Kcha in an airing cupboard, to make it warmer, or in the > cellar where it's slightly cooler than my kitchen. > > I'll be between a week and 2 weeks before I get my next chucnks of scoby, > so > there's no need to rush with your reply. > > Thanks again > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~ > > email@... - Email > www.davidsearle.com - Website > https://www.cdbaby.com/Artist/Searle1 - '~~CDBaby~~' > > Vocalist > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > My profiles: [image: > Facebook]<http://www.facebook.com/pages/-Searle-Fan-Club/434731760116 > >[image: > MySpace] <http://www.myspace.com/davidsearlevocalist> > > > On 22 July 2010 01:01, Jahjet <jahjet@...> wrote: > > > > > > > Hi, , i do realize this might be a small thing, but one layer of > > kitchen papertowel is enough, as long it covers all the openings.Your > > Kombucha can breath freer in there. > > > > Small things with great luv, Jahjet > > > > > > > > >I did actually post 3 pics yesterday in the photos section, under > > > > " horribly wrong ?????? " . > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2010 Report Share Posted July 22, 2010 all this has gotten horribly worried, my first batch went fine thought maybe not as long as I might want, but I somehow didn't manage to put alot of starter in. I was si excited about it and what else I was going to put into it....and Im house sitting for the last five days, until tomorrow night. I figured leaving it where it had done well the last time was better then trying to transport it in the heat. so I guess Ill find out tomorrow if I have a batch of mold or nicely brewed kombucha......Im hoping for the later, but am a little nervous about it. On Thu, Jul 22, 2010 at 3:52 AM, david searle <email@...> wrote: > Hi again Jahjet, > > Thank you for you advice on using just the one thickness of kitchen paper - > it makes sense to allow the tea to breathe more, whilst still being > covered. > > If you'd be kind enough, could you give me one further bit of advice. When > looking at clips on youtube, some people recommend a COOL dark place, yet > others recommend a WARM dark place. > I live in Gran Canaria, where its rather hot to say the least. Should I > therefore brew my Kcha in an airing cupboard, to make it warmer, or in the > cellar where it's slightly cooler than my kitchen. > > I'll be between a week and 2 weeks before I get my next chucnks of scoby, > so > there's no need to rush with your reply. > > Thanks again > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~ > > email@... - Email > www.davidsearle.com - Website > https://www.cdbaby.com/Artist/Searle1 - '~~CDBaby~~' > > Vocalist > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > My profiles: [image: > Facebook]<http://www.facebook.com/pages/-Searle-Fan-Club/434731760116 > >[image: > MySpace] <http://www.myspace.com/davidsearlevocalist> > > > On 22 July 2010 01:01, Jahjet <jahjet@...> wrote: > > > > > > > Hi, , i do realize this might be a small thing, but one layer of > > kitchen papertowel is enough, as long it covers all the openings.Your > > Kombucha can breath freer in there. > > > > Small things with great luv, Jahjet > > > > > > > > >I did actually post 3 pics yesterday in the photos section, under > > > > " horribly wrong ?????? " . > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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