Re: kombucha temperature

[Guest guest]

...I don't think it is so much about a precise temperature as it is

about being within a nominal temperature range.

It is possible that those folks in cold places many years ago had a nook or

cranny close to their heat source to help their Kombucha along in the

winter!

I have made a nook myself, where I keep my continuous brew and single

batches going.

My hotel grows new SCOBYs even though it is where the temp is at 60F/15.5C.

In my opinion KT still brews at that temp but quite slowly.

Gayle

Kombucha Temperature

>I have read a lot of things on the internet about maintaining a correct

> temperature for Kombucha in order for it to brew properly. Some sites

> almost make

> it sound necessary to have a heating pad.

>

> I can't stop thinking that Kombucha has been around for thousands of

> years,

> they say, and in some very cold places like Siberia. If it has survived

> that

> long in cold climates they must have been doing something right in brewing

> and

> growing it.

>

> So why all the talk about heating pads, precise temperature, etc?

>

>

[Guest guest]

Rodrick...I'm not going to say that your Kombucha won't brew or be hurt at

that temp, but why chance it? It's going to get even hotter in that attic

as spring progresses into summer!

Why not just put your brew somewhere in your living space? Even a cupboard

would do.

Anywhere from 70 to 85 is perfectly fine and keeps things in balance. Lower

slows things down and the beasties really don't like the fridge much at all.

I don't let the house temp go much above 80 or so but intend to try to cool

my brews down this summer by trying a water jacket set up as IMO I think

they are much happier in the mid seventies....

Gayle

kombucha temperature

> Hello everyone,

>

> I am new to this group and new to kombucha. My first batch is not even

> done yet. I received my first mushroom baby a few days ago. One question I

> have is: how high can the fermentation temperature be before the culture

> is hurt? I have my jar up in the attic. I have seen the temperature as

> high as 95 degrees F. One place I read that ideally the temperature range

> should be 68-75 degrees F. I hope mine isn't too hot. Any advice would be

> appreciated.

>

> Thanks,

> Rodrick Shank

>

> Chambersburg, Pennsylvania

[Guest guest]

Hi Rodrick, I believe most websites say that the ideal temperature for brewing

is between 74 to 86 degrees F. and some of the sites say that it is not good for

the scoby to reach temperatures close to 100 degrees. (I believe one site says

96 degrees will kill a scoby.) Do you have another warm spot that isn't so hot?

I would be fearful that it would get hotter in your attic, and kill the scoby.

Also, with such a high brewing temperature, your tea will be fermented extremely

fast, and you would REALLY have to watch it closely-the first time you make it,

it may take a little longer, but just knowing how fast mine ferments at an

average temperature of 82 degrees F. (an average of 5 days), I would think that

soon yours would be ready once it gets really active and accustomed to your

home, in as little as 2 days or so. My 2 1/2 gallon crock is ready in as little

as 3 days with no additional heat because of the huge scoby growing in it. Size

of scoby and temperature are 2 things that affect the time it takes to brew a

batch of K-tea. Good Luck and welcome to the kombucha world! Jeani

kombucha tea@...: rshank@...: Mon, 16

Jun 2008 13:29:59 -0400Subject: kombucha temperature

Hello everyone,I am new to this group and new to kombucha. My first batch is not

even done yet. I received my first mushroom baby a few days ago. One question I

have is: how high can the fermentation temperature be before the culture is

hurt? I have my jar up in the attic. I have seen the temperature as high as 95

degrees F. One place I read that ideally the temperature range should be 68-75

degrees F. I hope mine isn't too hot. Any advice would be

appreciated.Thanks,Rodrick ShankChambersburg, Pennsylvania[Non-text portions of

this message have been removed]

_________________________________________________________________

Now you can invite friends from Facebook and other groups to join you on Windows

Live™ Messenger. Add now.

https://www.invite2messenger.net/im/?source=TXT_EML_WLH_AddNow_Now

[Guest guest]

Thanks alot for all your advice Gayle and Jeani. I knew that the cooler it

got the slower the fermentation so I thot, the hotter the better. I just

didn't know the limit. I don't think that the scoby was hurt yet, but you're

right it would get hotter as the summer comes on. I will move it down. One

site said you shouldn't move it. Do you think that would hurt it? I don't

know, maybe it's done. How can you tell when it's done (personal

preference)? I had it in the attic for four days and the scoby didn't sink

yet. The scoby is about three inches round and I have it in a gallon jar.

-Rodrick

kombucha temperature

Hello everyone,I am new to this group and new to kombucha. My first batch is

not even done yet. I received my first mushroom baby a few days ago. One

question I have is: how high can the fermentation temperature be before the

culture is hurt? I have my jar up in the attic. I have seen the temperature

as high as 95 degrees F. One place I read that ideally the temperature range

should be 68-75 degrees F. I hope mine isn't too hot. Any advice would be

appreciated.Thanks,Rodrick ShankChambersburg, Pennsylvania[Non-text portions

of this message have been removed]

_________________________________________________________________

Now you can invite friends from Facebook and other groups to join you on

Windows LiveT Messenger. Add now.

https://www.invite2messenger.net/im/?source=TXT_EML_WLH_AddNow_Now

[Guest guest]

Rodrick...moving it will most likely disturb the growth of any new baby

forming, but will not in the lest harm the brewing process itself.

Good luck!!

Gayle

Re: kombucha temperature

> Thanks alot for all your advice Gayle and Jeani. I knew that the cooler it

> got the slower the fermentation so I thot, the hotter the better. I just

> didn't know the limit. I don't think that the scoby was hurt yet, but

> you're

> right it would get hotter as the summer comes on. I will move it down. One

> site said you shouldn't move it. Do you think that would hurt it? I don't

> know, maybe it's done. How can you tell when it's done (personal

> preference)? I had it in the attic for four days and the scoby didn't sink

> yet. The scoby is about three inches round and I have it in a gallon jar.

> -Rodrick

[Guest guest]

Yep, you got it! It's all about personal taste, Roderick, although some websites

say that it is healthier if you brew until it is more towards the slightly sour

side, and even helps with weight loss if that happens to be a goal of yours or

anyone else reading this that is brewing k-tea. I do some batches slightly

sweet and some slightly sour, it doesn't really matter. Also, not all scobies

will sink, in fact the vast majority of mine do not sink at all. Sometimes they

will even hang sideways. These are all normal things, and nothing to worry

about. You may also see another scoby forming again after a short period of

time if you have decided that this brew is not quite ready to drink yet. It

will probably be very thin, and perhaps " bumpy " looking-not to worry, as a brand

new scoby can look very unusual when it is just forming. Don't forget to let it

carbonate after bottling if you like more carbonation. (This process is done by

setting the bottle out on the counter after bottling and capping, having added

some fruit or ginger to the bottle if desired first.) Just be sure not to leave

it very long on the counter, as it can explode if you are using glass bottles.

If the temperature is hot in the rest of your house, (80 degrees or so) if you

have added something to the bottle that has sugar in it (whether fructose from

the fruit or ginger, etc. ) you will probably only want to leave it out to

carbonate for 1 to 2 days, and you will achieve a wonderful amount of

carbonation. If you decide to just bottle it up without adding fruit, it may

take 1 to 2 days longer to get a good carbonation. Some people even add about

an eighth of a teaspoon of sugar to the bottle of plain k-tea in order to get a

better carbonation and that would also speed up the process of carbonation as

well.) If you decide you like the plain k-tea, you may want to start bottling it

when it is still a little sweet, as it continues the fermentation process when

it is carbonating on the counter, in which case, you will not want to add more

sugar, as it will have plenty of sugar naturally, to help with the carbonation.

In the winter when it is cooler, (around 70 degrees in the house) it takes about

3 to 4 days for mine to carbonate, but even that can vary with each batch you

brew. (some batches will have more carbonation-bubbles-than others to start out

with when you are bottling up.) Hope this was helpful! Jeani

kombucha tea@...: gsmarks@...: Mon, 16 Jun

2008 21:59:38 -0500Subject: Re: kombucha temperature

Rodrick...moving it will most likely disturb the growth of any new baby forming,

but will not in the lest harm the brewing process itself.Good luck!!Gayle-----

Original Message ----- From: " Rodrick " <rshank@...>To:

<kombucha tea >Sent: Monday, June 16, 2008 7:22 PMSubject:

Re: kombucha temperature> Thanks alot for all your advice Gayle and Jeani.

I knew that the cooler it> got the slower the fermentation so I thot, the hotter

the better. I just> didn't know the limit. I don't think that the scoby was hurt

yet, but > you're> right it would get hotter as the summer comes on. I will move

it down. One> site said you shouldn't move it. Do you think that would hurt it?

I don't> know, maybe it's done. How can you tell when it's done (personal>

preference)? I had it in the attic for four days and the scoby didn't sink> yet.

The scoby is about three inches round and I have it in a gallon jar.> -Rodrick

_________________________________________________________________

Enjoy 5 GB of free, password-protected online storage.

http://www.windowslive.com/skydrive/overview.html?ocid=TXT_TAGLM_WL_Refresh_skyd\

rive_062008

[Guest guest]

Thank you all for your advice. This group is really nice because none of my

friends or relatives know anything about kombucha. And I have absolutely no

experience.

Rodrick

Re: kombucha temperature> Thanks alot for all your

advice Gayle and Jeani. I knew that the cooler it> got the slower the

fermentation so I thot, the hotter the better. I just> didn't know the limit. I

don't think that the scoby was hurt yet, but > you're> right it would get hotter

as the summer comes on. I will move it down. One> site said you shouldn't move

it. Do you think that would hurt it? I don't> know, maybe it's done. How can you

tell when it's done (personal> preference)? I had it in the attic for four days

and the scoby didn't sink> yet. The scoby is about three inches round and I have

it in a gallon jar.> -Rodrick

__________________________________________________________

Enjoy 5 GB of free, password-protected online storage.

http://www.windowslive.com/skydrive/overview.html?ocid=TXT_TAGLM_WL_Refresh_skyd\

rive_062008

[Guest guest]

I didn't do kombucha long because it didn't get along with me,

but when I had it, it was rather robust as a culture. There wasn't

anything I could do that would kill it (including keeping the mother

in the fridge for some period of time). If you are away for awhile,

I'd recommend the fridge, in fact, because it won't have anyone

to feed it. Generally cooler temps make for a slower ferment,

but they don't kill bacteria.

On Wed, Dec 2, 2009 at 6:09 AM, sue42553 <sue42553@...> wrote:

> Hi!  This is my very 1st chat group ever!  I just started drinking my 1st

batch of Kombucha tea (great stuff!).....my question is: what happens if the

culture gets too cold?  We are going away for a week and my house will be at 50,

maybe less.  Is this too cold to kill the culture??  Also what happens in the

summer if the temp is over 90??  I guess where it is on the counter probably

won't get that hot, the cold is more of an issue.  Even during the normal day

now it's only about 60 or so.  Thanks!

>

>

>

[Guest guest]

hi,

my house often is about 60°F

the only effect is that it might take longer for the kombucha to be 'ready'

with really warm weather, the kombucha is ready in less days, but I find it

harder to keep the balance right between fizzyness and acidity

groetjes, Vera

>

> Hi! This is my very 1st chat group ever! I just started drinking my 1st

batch of Kombucha tea (great stuff!).....my question is: what happens if the

culture gets too cold? We are going away for a week and my house will be at 50,

maybe less. Is this too cold to kill the culture?? Also what happens in the

summer if the temp is over 90?? I guess where it is on the counter probably

won't get that hot, the cold is more of an issue. Even during the normal day

now it's only about 60 or so. Thanks!

>

[Guest guest]

I live near Dallas, where kombucha takes me 2 weeks in the winter, and one

week in the summer J

Kathy

From: nutrition

[mailto:nutrition ] On Behalf Of

[Guest guest]

Thanks to everyone who answered this and for all the great info! I think I will

put it in the basement near the oil burner and water heater while I'm gone....

that will probably be the warmest place.

> >

> > Hi! This is my very 1st chat group ever! I just started drinking my 1st

batch of Kombucha tea (great stuff!).....my question is: what happens if the

culture gets too cold? We are going away for a week and my house will be at 50,

maybe less. Is this too cold to kill the culture?? Also what happens in the

summer if the temp is over 90?? I guess where it is on the counter probably

won't get that hot, the cold is more of an issue. Even during the normal day

now it's only about 60 or so. Thanks!

> >

>