Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 i'm curious as to whether anyone else has shared my strange brewing experience, though i must note that my kt is sparkly and pretty good, so i'm not enormously worried. on my kitchen counter sits a 2.5 gallon glass container with a small metal spigot. i know that metal isn't ideal, but the point of contact is very small and i've had no problems. i make a concentrate of green jasmine, black jasmine, and pu-erh tea with plain white sugar and dilute it out with reverse osmosis-ed water before adding to my container. i do a half-assed continuous brew, in that i don't subtract/remove a small percentage every day, but add/remove a large percentage every few days. the odd part is the speed of the brew. when i take out a third of the kt and replace with sweet tea, it's sharp by the next day. even when i " reboot " my continuous brew, clean out the countainer, and place a couple (big, happy) scobys in with a cup or so of sharp kt and 8 or so cups of sweet tea, it'll be undrinkable if i don't catch it in, say, three days. i know this isn't just a yeast ferment because i can certainly taste when the yeast gets out of control (thus the regular rebooting). it's been this way since my first brew (off a scoby and starter from the kombucha exchange list). listening to people on this list talk about week+ brew times is a little unnerving. i should say that i'm living in southern california, so my house temperature is generally between 70 and 80. my container is fairly wide (with doubled cheesecloth over it), so the kt gets a good bit of air. still, though, could that be enough to make it brew so wicked fast? thanks for any thoughts or commiserations! -anna Quote Link to comment Share on other sites More sharing options...
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