Re: need advice with Kombucha

[Guest guest]

In message <28274562.965191200313782837.JavaMail.root@hrndva-web20-z01> you

wrote:

> I hope somebody can help me with whatever I'm doing wrong. I have several

scobys that sat in my fridge for about 2 years (based on a bad taste experience

the first time). When I dusted them off, I started the first batch with vinager

and it turned into this amazing effervescent light sweet drink that my daughter

and I both loved with a ph of 3.5. I used the Kombucha from that for a second

batch and it turned sour and nasty with a ph of 4.5 (it started out effervescent

but went flat as soon as I bottled it.) What did I do wrong? btw, neither

batch produced a baby which is really confusing to me. I don't see any mold on

the scoby so I don't think that is the issue.

> Thanks in advance for any help anybody can provide.

>

Hi Jill,

As it is the bacteria that build the scoby, it looks as though your brew

is deficient in bacteria or the yeasts remnants in your starter have taken

over the run of the brew.

This calls for patience, as the balancing of a brew can take some time.

Have a look at this 'balancing site' and go for the advice it gives.

It is excellent.

With a bit of patience, you may regain your delicious Kombucha.

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

With best wishes,

Margret UK :-)

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[Guest guest]

Thanks! The site has so much information, I will try to rebalance

Jill

> >

> Hi Jill,

>

> As it is the bacteria that build the scoby, it looks as though your brew

> is deficient in bacteria or the yeasts remnants in your starter have taken

> over the run of the brew.

>

[Guest guest]

Thanks! The site has so much information, I will try to rebalance

Jill

> >

> Hi Jill,

>

> As it is the bacteria that build the scoby, it looks as though your brew

> is deficient in bacteria or the yeasts remnants in your starter have taken

> over the run of the brew.

>