Re: Heat source to warm kombucha

[Guest guest]

>>Oh, you are talking about brewing kombucha? You can sign up for the Original

Kombucha group for a bountiful resource.<<

I have signed up with them and I got a few suggestions. Like wrapping a towel

around to insulate, using a light for heat, or looking into seedling warming

pads, which I suppose are what happyherbalist has. These are good ideas,

although I am trying to think on the cheap, so my most current thoughtful and

cheap idea is to use the light idea. My thoughts are to use one or two night

lights with chandelier bulbs, plug them into an extension cord and use that just

like a drop light. Then put my kombucha and light inside a closed box. (How's

that for cheap!) I just have to think more about even this idea because I don't

want to have light on the scoby. The heat would be good, but I am assuming, the

light would not. I could keep the towel wrapped around to shade it, I suppose.

I just have to figure out how to get the contraption to stand up so that it does

not touch anything and build up heat and possibly catch fire.

>>If you ever have doubt about your kombucha. Just let it be for about a month

and

>>try again. Kombucha requires some time to " recharge " between batches

>>sometimes.<<

I have come to understand that from the information I have gained since joining

up with the kombucha group. It has been two months, tho, with my scoby. I tasted

it today and it is still sweet like it never fermented. I emailed my friend

today to see if she has another she can give me to start over.

>

>

--

[Guest guest]

" It has been two months, tho, with my scoby. I tasted

it today and it is still sweet like it never fermented. "

You're right for looking into your heating situation. Cold temperatures can

turn two months into 6. And that's not healthy for the culture or anything.

You could try a less expensive, lower wattage reptile mat. the big ones are

25watts. I've seen an 8x8 8watt mat that would probably be perfect for

kombucha through the off season. The 8 watt mat is like 13 dollars.. the

price of 3-4 bottles of kombucha in the store. you will likely make 50

gallons in a year.

Ooh yea and it may be beneficial to pour out all but 2 cups of the sweet tea

and allow that to sour with the culture only. It will take less time than

souring the whole batch. Also, until you have the heat situation worked out

you could trykeeping the jar in a bowl of warm water and add warm water as

often as you think about it. Worst case scenario the water gets as cold as

the kombucha would be anyways.

Cheers!

On Fri, Apr 1, 2011 at 12:56 PM, Lyn K <godisbest4me@...> wrote:

>

>

>

>

> >>Oh, you are talking about brewing kombucha? You can sign up for the

> Original

> Kombucha group for a bountiful resource.<<

> I have signed up with them and I got a few suggestions. Like wrapping a

> towel

> around to insulate, using a light for heat, or looking into seedling

> warming

> pads, which I suppose are what happyherbalist has. These are good ideas,

> although I am trying to think on the cheap, so my most current thoughtful

> and

> cheap idea is to use the light idea. My thoughts are to use one or two

> night

> lights with chandelier bulbs, plug them into an extension cord and use that

> just

> like a drop light. Then put my kombucha and light inside a closed box.

> (How's

> that for cheap!) I just have to think more about even this idea because I

> don't

> want to have light on the scoby. The heat would be good, but I am assuming,

> the

> light would not. I could keep the towel wrapped around to shade it, I

> suppose.

> I just have to figure out how to get the contraption to stand up so that it

> does

> not touch anything and build up heat and possibly catch fire.

> >>If you ever have doubt about your kombucha. Just let it be for about a

> month and

> >>try again. Kombucha requires some time to " recharge " between batches

> >>sometimes.<<

>

> I have come to understand that from the information I have gained since

> joining

> up with the kombucha group. It has been two months, tho, with my scoby. I

> tasted

> it today and it is still sweet like it never fermented. I emailed my friend

>

> today to see if she has another she can give me to start over.

> >

>

> >

> --

>

>