Guest guest Posted January 14, 2008 Report Share Posted January 14, 2008 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 :-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ The fear of the Lord is a fountain of life. Quote Link to comment Share on other sites More sharing options...
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