storing scoby

[Guest guest]

Hi All,

I have 3 scobys now. One of them is brewing in a gallon jar but the

others are just in glass jars in some reserved KT. I am not sure if I

should refrigerate or store in cupboard or what. They have a regular

lid on them. Not a breathable cover.

Also, can you cut the scoby to make more? One container I used made a

tortilla sized scoby but most my jars are a smaller diameter.

TIA!

[Guest guest]

In message <iukm5k+herneGroups> you wrote:

> I now have enough scoby to start the hotel.

> How do I do this and how is the best way to keep it viable and going.

Here from Len Porzio's site about scoby hotel/starter pot

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

STARTER POT= scoby-hotel

Though not required, a starter pot offers several advantages in helping

to maintain a consistent product and healthy balanced culture.

You may already have the beginnings of a starter pot if you are storing

spare cultures in KT somewhere.

Besides a place for storing spare cultures, starter pots provide the most

acidic starter available for fighting mold. They also ensure the bacteria

remain fully active while keeping the yeast in check but healthy.

..... this extremely acidic starter actually improves the taste of KT when

maintained properly.

A starter pot should hold roughly 5 to 10 times the amount normally used

for starter or half to an equal amount of the tea volume you currently brew

with. This ensures the bulk of the starter fluid is extremely aged and

acidic when drawn to begin fermenting.

Maintenance:

A great way to get your pot started is as a means of salvaging one of

those batches that may have soured faster than usual. Similar to continuous

brewing, when you get ready to start a new brew you draw the needed starter

from the starter pot and replace it with freshly fermented KT.

Only keep one or two spare cultures in the pot and replace them with the

newest cultures which aren't currently committed to a ferment. This helps

slow down the accumulation of dead debris in the pot. When you remove the

older cultures, squeeze out as much of the juice as possible to take

advantage of the acid content and free some of the new cells to further

boost the bacteria population.

Filter the contents of the starter pot every 4 to 6 weeks to insure dead

cells don't accumulate and cause detrimental side effects. When dead cells

begin to stack up, the yeast will cannibalize them which can result in some

pretty nasty tastes and smells.

'''''''''

Only add fermented tea to the starter pot. This ensures the maximum amount

of sucrose has been converted into glucose and fructose. Though not

critical, this is fairly important because sucrose will stimulate the yeast

where as glucose and fructose will not.

This last minor detail is the number one contributor in keeping the culture

balanced over successive generations. This is because glucose ensures the

culture has fuel for activity without causing the yeast to go into the

highly reproductive respiration mode, normally triggered by sucrose.

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

God sent His only Son into the world so that we might have life through Him

[Guest guest]

In message <iukm5k+herneGroups> you wrote:

> I now have enough scoby to start the hotel.

> How do I do this and how is the best way to keep it viable and going.

Here from Len Porzio's site about scoby hotel/starter pot

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

STARTER POT= scoby-hotel

Though not required, a starter pot offers several advantages in helping

to maintain a consistent product and healthy balanced culture.

You may already have the beginnings of a starter pot if you are storing

spare cultures in KT somewhere.

Besides a place for storing spare cultures, starter pots provide the most

acidic starter available for fighting mold. They also ensure the bacteria

remain fully active while keeping the yeast in check but healthy.

..... this extremely acidic starter actually improves the taste of KT when

maintained properly.

A starter pot should hold roughly 5 to 10 times the amount normally used

for starter or half to an equal amount of the tea volume you currently brew

with. This ensures the bulk of the starter fluid is extremely aged and

acidic when drawn to begin fermenting.

Maintenance:

A great way to get your pot started is as a means of salvaging one of

those batches that may have soured faster than usual. Similar to continuous

brewing, when you get ready to start a new brew you draw the needed starter

from the starter pot and replace it with freshly fermented KT.

Only keep one or two spare cultures in the pot and replace them with the

newest cultures which aren't currently committed to a ferment. This helps

slow down the accumulation of dead debris in the pot. When you remove the

older cultures, squeeze out as much of the juice as possible to take

advantage of the acid content and free some of the new cells to further

boost the bacteria population.

Filter the contents of the starter pot every 4 to 6 weeks to insure dead

cells don't accumulate and cause detrimental side effects. When dead cells

begin to stack up, the yeast will cannibalize them which can result in some

pretty nasty tastes and smells.

'''''''''

Only add fermented tea to the starter pot. This ensures the maximum amount

of sucrose has been converted into glucose and fructose. Though not

critical, this is fairly important because sucrose will stimulate the yeast

where as glucose and fructose will not.

This last minor detail is the number one contributor in keeping the culture

balanced over successive generations. This is because glucose ensures the

culture has fuel for activity without causing the yeast to go into the

highly reproductive respiration mode, normally triggered by sucrose.

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

God sent His only Son into the world so that we might have life through Him