Too sweet added raw vinegar now worried

[Guest guest]

I was getting perfect tea and prlific growth at approx 86 degrees.

added some raw vinegar and now the tea` is sweet and all seems

listless. Can it be saved? Thanks for any replies.....

[Guest guest]

If you've added raw vinegar, and I assume you are not referring to acidic

KT, there really is no way to know what it is doing to your brew, which

microflora you will end up with...a Kombucha SCOBY or a Mother of Vinegar.

Do you have backup SCOBYs??

If it were me...I would start another brew with a backup SCOBY and would

toss all the raw vinegar in the house to keep it from happening again!

As a point of interest....why did you add the vinegar?

86 degrees is really warm! I would melt! :- )

How long was it taking to complete a brew cycle? A slower brew cycle at a

cooler temperature would help more of the beneficial acids to develope.

Gayle

Too sweet added raw vinegar now worried

>

> I was getting perfect tea and prlific growth at approx 86 degrees.

> added some raw vinegar and now the tea` is sweet and all seems

> listless. Can it be saved? Thanks for any replies.....

[Guest guest]

Thanks for the reply, Gayle, I used the raw vinegar, thinking it

would head off any mold, and hasten the brew. I do have some back up

scobys. Thanks

>

> If you've added raw vinegar, and I assume you are not referring to

acidic

> KT, there really is no way to know what it is doing to your brew,

which

> microflora you will end up with...a Kombucha SCOBY or a Mother of

Vinegar.

>

> Do you have backup SCOBYs??

>

> If it were me...I would start another brew with a backup SCOBY and

would

> toss all the raw vinegar in the house to keep it from happening

again!

>

> As a point of interest....why did you add the vinegar?

>

> 86 degrees is really warm! I would melt! :- )

>

> How long was it taking to complete a brew cycle? A slower brew

cycle at a

> cooler temperature would help more of the beneficial acids to

develope.

>

> Gayle

>

>

>

> Too sweet added raw vinegar now worried

>

>

> >

> > I was getting perfect tea and prlific growth at approx 86 degrees.

> > added some raw vinegar and now the tea` is sweet and all seems

> > listless. Can it be saved? Thanks for any replies.....

>

[Guest guest]

Vinegar is indeed used for just that purpose but it must be distilled or

pasteurized. You could have used the raw vinegar if you had first brought

it to boil, then cooled before adding.

Good luck!

Gayle

Re: Too sweet added raw vinegar now worried

> Thanks for the reply, Gayle, I used the raw vinegar, thinking it

> would head off any mold, and hasten the brew. I do have some back up

> scobys. Thanks