Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 Hi all, I had a few questions for all of you. I've had a scoby for 6 months or so, but haven't been having good luck. A few of the batches molded, and I read somewhere to add apple cider vinegar (to a new scoby), which I did. Later I read the ACV should be pasturized, so as not to introduce another culture. Oops, mine was raw. So does this mean the culture doesn't contain the right, well, cultures anymore? (Sorry, I'm not very articulate here.) Also, it seems to be taking forever for my scoby to have babies, or even get acidic. My house is pretty cold - between 60 and 65 F. (Cold to me, at least.) It didn't reproduce at all in my cold kitchen. Now it's in a slightly warmer room, and there are very thin babies forming, but slowly. (I'm letting it form a little " hotel " in there.) It's about half full in a gallon jar. My question is, is anyone brewing in a cold house and having it produce enough to drink daily? I've been craving this stuff since I tried it, but have hardly had 4 glasses total in all the time I've had it! I would appreciate any advice that you could offer. I really wanted to make KT myself, rather than buying it. Thanks! Tabitha ________________________________________________________________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.