Re: 4th Times Hopefully a Charm

[Guest guest]

I started brewing my first batch since 2000,

Got the silly head on again this morn.

Instant reaction was>>>--------->

Isn't seven years a bit excessive?

[{;-))

N. England.

[Guest guest]

In message <fmphq6+sdu4eGroups> you wrote:

> I started brewing my first batch since 2000, 6 days ago.

> The scoby is still at the bottom of the 1 gallon glass jar.

> It's on the top shelf in my hall closet. It still tastes sweet too.

> I added a heat source today hoping that's the problem.

> Does this sound right? or should I scrap this batch and start a new.

>

> Thanks in advance from Texas (where it is actually cold)

>

Hi, charming ,

So good you have started brewing again!

It could very well be the cold that has been slowing down your

brewing - not a problem, just takes a few days longer.

Another factor could be the 'first brew factor'. First brews very often do

take longer. With a first brew the starter liquid tends to be scant. It is

this starter which carries a lot of extra microflora (yeasts and bacteria).

Without a generous amount of it (10 % of the brew) it will take extra time

to ferment properly.

The fact that your brew is still sweet after 6 days (not uncommon!!)

could be an indicator that the yeast population is still establishing

itself - it's the yeasts that gobble the sugar and change it into acetic

acid (just one of the many chemical changes that take place, but it's

the one that makes the brew acidic).

So, please don't scrap your brew. My feeling is that it will be fine.

In the colder weather, my brews take 8 to 10 days even in temperatures

of 68F/20C plus.

Happy brewing and keep your patience up :-)

A true Kombucha brewer needs plenty of it ;-)

kombuchaly,

Margret :-) from the very wet British Isles

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

Eternity is a long time to be wrong. Especially about Jesus.

[Guest guest]

>

" Thanks in advance from Texas (where it is actually cold) "

Hi ,

Where in Texas are you? I'm about 70 miles east of Dallas, and it was

32 here all day yesterday. My brewing jar is under my table about 8

inches from a space heater (the only heat in the house). This is an

experimental batch from a bottle of GT Dave's, I'm expecting to receive

a scoby any day now!

I'm really craving some kombucha, so I'll probably pick some up at the

health food store today, just to tide me over until my home brew is

ready.

Patti

[Guest guest]

Yes, 7 years!!

1st time - Got pregnant in the 80's so I stopped,

2nd - Went through a divorce, I stopped,

3rd - Got pregnant in '99, stopped for the 3rd time.....

Not sure why it has taken me so long this time to

start again....

4th times a charm...at least I can not get pregnant again!!

**--))

>

> I started brewing my first batch since 2000,

>

> Got the silly head on again this morn.

> Instant reaction was>>>--------->

> Isn't seven years a bit excessive?

>

> [{;-))

>

>

> N. England.

>

>

>

[Guest guest]

All Good News!!!

Thanks Margret for making my day.

I was worried I'd have to start a batch and wait another 7+days.

There was not a lot of starter that came with it, so I'm sure that is

a big factor.

Thinking back, I know it will not be long before I have more than

enough tea on hand, with 2 to 4 batches brewing at one time.

AND babies, many babies......

**--))

>

> > I started brewing my first batch since 2000, 6 days ago.

> > The scoby is still at the bottom of the 1 gallon glass jar.

> > It's on the top shelf in my hall closet. It still tastes sweet too.

> > I added a heat source today hoping that's the problem.

> > Does this sound right? or should I scrap this batch and start a new.

> >

> > Thanks in advance from Texas (where it is actually cold)

> >

> Hi, charming ,

>

> So good you have started brewing again!

>

> It could very well be the cold that has been slowing down your

> brewing - not a problem, just takes a few days longer.

>

> Another factor could be the 'first brew factor'. First brews very

often do

> take longer. With a first brew the starter liquid tends to be scant.

It is

> this starter which carries a lot of extra microflora (yeasts and

bacteria).

> Without a generous amount of it (10 % of the brew) it will take

extra time

> to ferment properly.

>

> The fact that your brew is still sweet after 6 days (not uncommon!!)

> could be an indicator that the yeast population is still establishing

> itself - it's the yeasts that gobble the sugar and change it into acetic

> acid (just one of the many chemical changes that take place, but it's

> the one that makes the brew acidic).

>

> So, please don't scrap your brew. My feeling is that it will be fine.

> In the colder weather, my brews take 8 to 10 days even in temperatures

> of 68F/20C plus.

>

> Happy brewing and keep your patience up :-)

> A true Kombucha brewer needs plenty of it ;-)

>

> kombuchaly,

>

> Margret :-) from the very wet British Isles

> --

> +------------------ Minstrel@... --------------------+

> <)))<>< http://www.therpc.f9.co.uk <)))<><

> http://www.AnswersInGenesis.com

> +----------------- http://www.Gotquestions.org ------------------+

>

> Eternity is a long time to be wrong. Especially about Jesus.

>

[Guest guest]

Howdy Patti!!!

I'm 15 miles north of Dallas...

Very nice to meet you, neighbor!!

Cold, YES, This morning.... 20 degrees....

This has been a strange winter.

We can wake up to 27 degrees and by 3 in the afternoon

it is 70 !!!

Sweatpants and boots in the morning,

Shorts with sandals by afternoon....

Gotta Love it.....**--))

> >

> " Thanks in advance from Texas (where it is actually cold) "

>

> Hi ,

>

> Where in Texas are you? I'm about 70 miles east of Dallas, and it was

> 32 here all day yesterday. My brewing jar is under my table about 8

> inches from a space heater (the only heat in the house). This is an

> experimental batch from a bottle of GT Dave's, I'm expecting to receive

> a scoby any day now!

>

> I'm really craving some kombucha, so I'll probably pick some up at the

> health food store today, just to tide me over until my home brew is

> ready.

>

> Patti

>

[Guest guest]

SHE HAS RISEN.....................

Day 14 and my Mommy SCOBY has decided to lift herself up

and make way to the top.

I tasted yesterday, using a straw, so not to disturb

and it is very good, for taking so long....

***--->>>

> I started brewing my first batch since 2000, 6 days ago.

> The scoby is still at the bottom of the 1 gallon glass jar.

> It's on the top shelf in my hall closet. It still tastes sweet too.

> I added a heat source today hoping that's the problem.

> Does this sound right? or should I scrap this batch and start a new.

>

> Thanks in advance from Texas (where it is actually cold)

>

Hi, charming ,

So good you have started brewing again!

It could very well be the cold that has been slowing down your

brewing - not a problem, just takes a few days longer.

Another factor could be the 'first brew factor'. First brews very often

do

take longer. With a first brew the starter liquid tends to be scant. It

is

this starter which carries a lot of extra microflora (yeasts and

bacteria).

Without a generous amount of it (10 % of the brew) it will take extra

time

to ferment properly.

The fact that your brew is still sweet after 6 days (not uncommon!!)

could be an indicator that the yeast population is still establishing

itself - it's the yeasts that gobble the sugar and change it into

acetic

acid (just one of the many chemical changes that take place, but it's

the one that makes the brew acidic).

So, please don't scrap your brew. My feeling is that it will be fine.

In the colder weather, my brews take 8 to 10 days even in temperatures

of 68F/20C plus.

Happy brewing and keep your patience up :-)

A true Kombucha brewer needs plenty of it ;-)

kombuchaly,

Margret :-) from the very wet British Isles

[Guest guest]

Well done regarding your patience and your brew!!!

Sometimes the hardest thing is just to wait!!!

Gayle

WI/USA

Re: 4th Times Hopefully a Charm

>

> SHE HAS RISEN.....................

> Day 14 and my Mommy SCOBY has decided to lift herself up

> and make way to the top.

> I tasted yesterday, using a straw, so not to disturb

> and it is very good, for taking so long....

> ***--->>>

>

>

[Guest guest]

<<<Well done regarding your patience and your brew!!!

Sometimes the hardest thing is just to wait!!!>>>>

I am HAPPY, for sure......

Now, I want FIZZ...

I know this has been touched on here recently, but

can I ask anyone to just bottom line it for me?

Especially the right type of bottle and top..

THANKS***--->>>>