Re: well water and sulfur bacteria as a contaminant in scoby?

[Guest guest]

sulfur compounds and their conversion are a normal part of the kt

fermentation process. But there shouldn't be any sulfur smell of any

kind. If you were using an unrefined sugar, that might account for

extra sulfur compounds in your brew, but there still should be no smell.

I'd venture that either your culture is contaminated, way out of

balance and not fermenting properly. And it sounds like your

experimenting has eliminated a number of things, but you didn't

mention anything about the environment the brew is in such as the

container type, covering, temperature, location, length of brewing, etc.

skooter

>

> I have tried different teas/white sugar brands/bottles water brands

> and does not seem to matter, the bad smell is always there sometimes

> even stronger(it was compared to bottled GT smell).

>

[Guest guest]

Hi Lu,

It is possible that if you were to acquire a different culture from

another individual that the smell that bothers you would no longer be

there, but... What I have noticed is that the smells put off by the

brewing culture seem to smell different to some people. These

individuals seem to be more sensitive to certain smells then others.

If you are comparing the smell of your " finished " Kombucha to the

smell of a bottle of GT's, just remember that GT's is cultured for 30

days (and I strongly suspect that they dilute it with water to lower

the acidity to safe drinking levels). Don't throw out your current

culture just yet, see if you can acquire a Kombucha baby from someone

else and see if that makes a difference, then decide what to keep or

throw away. Most likely, you are just extra sensitive to some of the

smells that to me are kind of nice smelling. I've been told that the

reason things smell differently to different people, has something to

do with individual body chemistry. I can have 10 1-gallon jars of

the stuff sitting around my house brewing, and when I come into the

house, it smells kind of yummy, but some other people think it smells

just awful (I like to run lots of experimental batches). I have

heard of people who quit brewing Kombucha, because they don't like

the smell. Before going to that extreme, I think I would try to brew

it someplace where the smell would be less offensive.

pb_terrier

>

> I acquired a scoby last year and it seems to produce a trace of

sulfur

> smell in the brew.

>

> I have tried different teas/white sugar brands/bottles water brands

> and does not seem to matter, the bad smell is always there sometimes

> even stronger(it was compared to bottled GT smell).

>

> Was this other culture I got contaminated with sulfur smelling

> bacteria and it keeps regrowing it,reproducing in every new scoby?

>

> The smell is like the smell of house well water(a friend has one and

> it is just like that smell).This bacteria seems to survive the hi

heat

> from the water heaters also.

>

> I know other people have asked about the foul smell but has anyone

> made the correlation with this water bacteria as a contaminant in

the

> scoby? and this contaminated scobys are being shipped all over

shared

> or sold.

>

>

> Is there a way to get rid of it or just compost the scoby s?

>

>

> I have always used distilled or drinking bottled water and I know

> about sanitation, I brew beer and grew mushrooms successfully

before.

>

> Lu

>

[Guest guest]

Hi pb_terrier,

The smell of the room is kind of unoffensive vinegary scent but at a

close proximity to the jar it is like smelling house heated (by water

heater) well(non chlorinated) water(a touch of rotten eggs whiff to it).

I gess this would call for a KT tasting meetings just like wine or beer!

Hi skooter,

brewing environment:

-Roon temp/ 65F-68F (when heated)

68F-80F (now)

-1 gal glass jars topped with rubber banded double coffe filters.

-Location/ computer room,no smells from chems or kitchen or b-room.

-Length of brewing/ 1st week = first straw sampling.

2nd week = second sampling(will vary with temps).

3rd week = sample more often from now on.

Does KT becomes skunky(sam adams)when exposed to light,like beer does?

I use this bottles for 2nd ferm

SLOM

Bottle with lid $1.99

http://www.ikea.com/us/en/catalog/products/50108908

(IKEA:Sorry, this product is not for sale on our website, check if it

is available in your local store.)

I also use amber grolsch bottles.

Lu