Guest guest Posted June 28, 2008 Report Share Posted June 28, 2008 I recieved my first scoby today. It's in a resealable plastic bag with little or no tea. It's nice and moist, but no tea. Do I just go on and brew or does it need the tea to get started right? Thanks so much? Gwenda Oak Island NC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2008 Report Share Posted June 28, 2008 Why does it have to be distilled vinegar? Does raw compromise it somehow? G S Marks wrote: > > Hi Gwenda... > > For a gallon brew you may substitute 1/4 cup of distilled or pasteurized > vinegar (NOT RAW) for the missing starter liquid. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2008 Report Share Posted June 28, 2008 Gwenda...yes it does. The raw vinegar has it's own microflora in it which compete with the Kombucha. In the end you do not know if you have a mother of vinegar culture or a Kombucha culture. Plain white distilled is fine...all you want to do is lower the ph. Gayle Re: What do I do about this? > Why does it have to be distilled vinegar? Does raw compromise it somehow? > > > G S Marks wrote: >> >> Hi Gwenda... >> >> For a gallon brew you may substitute 1/4 cup of distilled or pasteurized >> vinegar (NOT RAW) for the missing starter liquid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2008 Report Share Posted June 28, 2008 Distilled vinegar is free of micro-organisms... True Raw (non-distilled) Vinegar DOES contain micro-organism , beneficial ones I must add.. They are however of a different species than those in Kombucha and may interfere with them... The resulting brew may not be true Kombucha but an hybrid whose properties may (or may NOT) be very different from KT.. The vinegar is to impart a certain level of acidity which the micro-organism that produces the KT like and help them ward-off tthe bad ones namely , the greenish mold and other " baddies " once you get your first batch you reserve a portion of the finished KT to add to your sweetened tea... eventually you will have some Kombucha vinegar ( Very sour to the point of being undrinkable) and this is the best starter for KT brewing... P.S. Some distilled vinegar are petroleum-based.. You do not want these in your KT... Frantz From: on <susan@...> Subject: Re: What do I do about this? kombucha tea Date: Saturday, June 28, 2008, 7:23 PM Why does it have to be distilled vinegar? Does raw compromise it somehow? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2008 Report Share Posted June 29, 2008 In addition to Gayle and Frantz's observations, it could be worth pointing out that, if you do end up with an MOV (Mother Of Vinegar) it's almost indistinguishable from a SCOBY. . N. England. If a group has NO topic there's no such thing as going " Off-topic " A.B.A.L.T.A.T. " Any, LEGAL, topic which other groups would consider Off-Topic. " http://uk./group/ABALTAT/ Current membership ¦;-) =Baker's dozen Any advance on 13? " Lucky for some " on wrote: > Why does it have to be distilled vinegar? > > > G S Marks wrote: > >> Hi Gwenda... >> >> For a gallon brew you may substitute 1/4 cup of distilled or pasteurized vinegar (NOT RAW) for the missing starter liquid. >> Quote Link to comment Share on other sites More sharing options...
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