Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Since June 11th, I have tried to grow a mother/scoby from sweet tea and a bottle of GT (raw organic). I even added a bit of distilled vinegar. I followed KT instructions except for adding a scoby, I added a bottle of KT after the sweet tea cooled to room temperature. There hasn't been much of a change. There are minute particles and short stringy stuff on the bottom of the jar and also a bubbly stringy flat particle floating on the top (approx 2 inches diameter). This particle came a long with the bottle of GT but it looked somewhat like a jelly fish before. There are also tiny bubbles on the top edge perimeter of the jar. It has already been over a month sitting undisturbed, covered in the dark and nothing much has grown. Today, I gently dipped a wooden spoon on the top of my tea and it remains to be thin with no top layer forming, I tasted a bit of the tea off of the spoon and there is a bland sweetness to it and no tang or sourness at all. How long should I be waiting? Has anyone been able to grow a scoby with this method? I saw on youtube videos that people say they were able to grow a scoby with this method but don't know the truth to that. I'm almost ready to do it the right way. I appreciate anyone's comments and expertise. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 I did the exact same thing and got a SCOBY forming within days. I started it at the end of May in a glass jar with a plastic spigot, 8 days later it had a SCOBY across the entire top and was brewing with a yeasty smell. The SCOBY is now about an inch thick. I've never removed any of the babies. I started another batch in one of the large crocks and it took slightly longer because of the surface area, I guess. I've been adding tea to the gallon one about every ever other day because I am doing a continuous brew. The one in the crock I've pretty much left alone because the first time that I tried to add tea to it, I ripped the SCOBY when I moved it with the spoon. Now it is much thicker and I just yesterday gently poured some tea into it. The teas are brewing faster than I can drink all of it! When I got my Kombucha, I bought the same brand and type as you bought. I looked for one that had what I thought looked like a SCOBY floating On the top. Maybe you should toss this batch and try again. I had no clue what I was doing and I was successful twice! Regina -- Trying to grow a scoby Since June 11th, I have tried to grow a mother/scoby from sweet tea and a bottle of GT (raw organic). I even added a bit of distilled vinegar. I followed KT instructions except for adding a scoby, I added a bottle of KT after the sweet tea cooled to room temperature. There hasn't been much of a change. There are minute particles and short stringy stuff on the bottom of the jar and also a bubbly stringy flat particle floating on the top (approx 2 inches diameter). This particle came a long with the bottle of GT but it looked somewhat like a jelly fish before. There are also tiny bubbles on the top edge perimeter of the jar. It has already been over a month sitting undisturbed, covered in the dark and nothing much has grown. Today, I gently dipped a wooden spoon on the top of my tea and it remains to be thin with no top layer forming, I tasted a bit of the tea off of the spoon and there is a bland sweetness to it and no tang or sourness at all. How long should I be waiting? Has anyone been able to grow a scoby with this method? I saw on youtube videos that people say they were able to grow a scoby with this method but don't know the truth to that. I'm almost ready to do it the right way. I appreciate anyone's comments and expertise. ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Variations of this thread keep occurring from time to time. I usually watch from a distance because A) I was given a SCOBY. So far as I can see the " Grande Tourismo " (GT) doesn't seem to be able to swim over to this side. However.......... It seems to be a " Holy Grail " to which every one aspires. Is it because it's so *vastly* superior? Or folks just like a challenge? Or one can't be acquired reasonably? In other threads we read that, which ever SCOBY one starts with it picks up local bits and pieces and kinda morphs into its own thing anyway. Tonight my sarcastic cassette must have snuck in because it flashed across my mind......... " Why do they bother? " . UK. Regina wrote: > I did the exact same thing and got a SCOBY forming within days. I started it at the end of May in a glass jar with a plastic spigot, 8 days later it had a SCOBY across the entire top and was brewing with a yeasty smell. The SCOBY is now about an inch thick. I've never removed any of the babies. I started another batch in one of the large crocks and it took slightly longer because of the surface area, I guess. I've been adding tea to the gallon one about every ever other day because I am doing a continuous brew. <...............Snipped........................> > Regina > > -- Trying to grow a scoby > > Since June 11th, I have tried to grow a mother/scoby from sweet tea and a bottle of GT (raw organic). I even added a bit of distilled > vinegar. <...................More snip........................> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 My son has successfully started a scoby by taking the original GT's (no flavoring added, which is recommended because it can change the structure of the growing scoby, and it may no longer be considered kombucha) anyway, he let the bottle of GT's set for a few days on the counter with the lid loosened and then started out in a quart jar with sweet tea, and graduated to a gallon jar. Sometimes length of time may be because of the temperature in the room. It took my son a lot longer in the winter as the temperature in their house was about 65 degrees F. Hope this was helpful. Jeani > > Since June 11th, I have tried to grow a mother/scoby from sweet tea > and a bottle of GT (raw organic). I even added a bit of distilled > vinegar. I followed KT instructions except for adding a scoby, I > added a bottle of KT after the sweet tea cooled to room temperature. > There hasn't been much of a change. > > There are minute particles and short stringy stuff on the bottom of > the jar and also a bubbly stringy flat particle floating on the top > (approx 2 inches diameter). This particle came a long with the bottle > of GT but it looked somewhat like a jelly fish before. There are also > tiny bubbles on the top edge perimeter of the jar. > > It has already been over a month sitting undisturbed, covered in the > dark and nothing much has grown. Today, I gently dipped a wooden > spoon on the top of my tea and it remains to be thin with no top > layer forming, I tasted a bit of the tea off of the spoon and there > is a bland sweetness to it and no tang or sourness at all. How long > should I be waiting? Has anyone been able to grow a scoby with this > method? I saw on youtube videos that people say they were able to > grow a scoby with this method but don't know the truth to that. I'm > almost ready to do it the right way. I appreciate anyone's comments > and expertise. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 In message <488A170F.2080006@...> you wrote: > However.......... > Is it because it's so *vastly* superior? I hardly would think so, . There may just be the extra trust in something bought that needs to meet health & hygiene conditions in order that it can be sold to the public.... ? > Or folks just like a challenge? Any new brewing is a challenge, be it from a KT bottle or from someone's home brew. > Or one can't be acquired reasonably? Shouldn't a culture be free, apart from the shipping costs? > In other threads we read that, which ever SCOBY one starts with it picks > up local bits and pieces and kinda morphs into its own thing anyway. Yes, there may be something in that. Every place has its own yeasts and bacteria that seem to add themselves to what we've got, e.g. in our own Kombucha brew. I could imagine that bad yeasts and bacteria would be rejected or killed off by the resident good ones, while compatible, other good ones might get added - just a theory! > " Why do they bother? " You mean with using GT's bought KT as starter? Well, it does seem a safe, publicly approved bio-active drinkable with hopefully the right kind of efficacious yeast-bacteria microflora. I have my doubts here, how many of the yeasts have been bred weaker, so as not to spoil the taste and to continue fermenting in the bottle. I believe, that is why it takes such ages to start a new brew from a bottle: Not enough viable yeasts. Just my theory. Anyway, it's nice that there is a choice which source we can use for our own brew, bought or given. The best of success with your Kombucha bubbles, may they give pleasures and ne'er any troubles! Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.newlifederby.org.uk The answer to every human problem is God's help. Yes, it is that simple! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 You may be pleased to hear, Margret, that I'm finally getting a brew which, when poured initially has more head than drink and it has to settle B4 I top it up. The problem was greed. I finally got to keep some in the bottle(s) l o n g enough :-)) B Margret Pegg wrote: > In message <488A170F.2080006@...> you wrote: > >> However.......... >> > > >> Is it because it's so *vastly* superior? >> > I hardly would think so, . There may just be the extra trust in > something bought that needs to meet health & hygiene conditions in order > that it can be sold to the public.... ? > > Severe pruning took place here.....................> > > > The best of success with your Kombucha bubbles, > may they give pleasures and ne'er any troubles! > > Blessings, > > Margret:-) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 , after bottling, how long do you let your bottles sit before you drink them? I think I have the same problem as you did. I have never let mine sit for more than three days before I need to drink them. Sound familiar? I guess I need to get my production up or have more patience. I came to my own conclusions about the bubbles after bottling. I do not think it is a sign of a bad sealing. I know my one bottle that I had grapes in for flavor was sealed very well and it still had lots of tiny bubbles streaming up through. The kt definitely has carbonation almost like a soda but it does not have more head than drink! Actually it doesn't even get a head, except for the one that had a whole nectarine in it. That one foamed everywhere! lol Rodrick Re: Trying to grow a scoby You may be pleased to hear, Margret, that I'm finally getting a brew which, when poured initially has more head than drink and it has to settle B4 I top it up. The problem was greed. I finally got to keep some in the bottle(s) l o n g enough :-)) B Recent Activity a.. 28New Members Visit Your Group Meditation and Lovingkindness A Group to share and learn. Health Early Detection Know the symptoms of breast cancer. Join people over 40 who are finding ways to stay in shape. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Duh! I guess I hadn't come to conclusions about the bubbles after all! I've change my mind already. I went up to the attic a few minutes after I posted to check my kt. I was about to take one bottle down and put some sugar in it. I thought it didn't look very active 'cause there weren't many bubbles. I had put a ginger slice in it but hadn't added sugar. I opened it up and it hissed and over flowed with foam, on the attic steps! For me, HIGHER TEMPS IS THE ANSWER. Disagree if you like. That's fine. Before I had been bringing the bottles downstairs after filling them. It's about 70 down there instead of 85 in the attic. I had bottled that ginger bottle and left it in the attic less than twelve hrs. ago! Talk about *fast* carbonation! I still ask: has *anyone* *personally* had any ill effects from high temps? I would LOVE to hear from you if you *personally* have. Rodrick Re: Trying to grow a scoby You may be pleased to hear, Margret, that I'm finally getting a brew which, when poured initially has more head than drink and it has to settle B4 I top it up. The problem was greed. I finally got to keep some in the bottle(s) l o n g enough :-)) B Recent Activity a.. 28New Members Visit Your Group Meditation and Lovingkindness A Group to share and learn. Health Early Detection Know the symptoms of breast cancer. Join people over 40 who are finding ways to stay in shape. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Lol!!! What did you say about men not always reading the instructions, do I HAVE to tell you AGAIN to go read my instructions again?!!! Here they are, are you ready to repent in sackcloth and ashes again?!! lol!!! " Note: the amount of days may vary from season to season. It may take less time in the summer, so you will want to test a bottle before actually refrigerating them all, during the different seasons. If your room temperature isn't 70 to 75 degrees in the winter, you may want to let them set for a longer period of time. You do need to be careful not to forget them on the counter, as eventually, they will explode if too much carbonation builds up, and the chances of this happening will increase with higher temperatures and the more sugar you put in a batch, so you will want to test your bottles much sooner with HIGHER TEMPERATURES in the house. " O.k. now you can repent, Rodrick because you didn't do your " homework " again!!!! lol!!! Of course now that Bev has mentioned that we really shouldn't let them set out on the counter, I will need to add that to my instructions, and change them once AGAIN! Hah!!! Once AGAIN, your kt buddy, JEANI Lol!!!! > > Duh! I guess I hadn't come to conclusions about the bubbles after all! I've change my mind already. I went up to the attic a few minutes after I posted to check my kt. I was about to take one bottle down and put some sugar in it. I thought it didn't look very active 'cause there weren't many bubbles. I had put a ginger slice in it but hadn't added sugar. I opened it up and it hissed and over flowed with foam, on the attic steps! > For me, HIGHER TEMPS IS THE ANSWER. Disagree if you like. That's fine. Before I had been bringing the bottles downstairs after filling them. It's about 70 down there instead of 85 in the attic. I had bottled that ginger bottle and left it in the attic less than twelve hrs. ago! Talk about *fast* carbonation! > > I still ask: has *anyone* *personally* had any ill effects from high temps? I would LOVE to hear from you if you *personally* have. > > Rodrick > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 , thanks for these instructions. I'll have to start over again. > > Mei, > > I have never done this (in fact, I still have yet to start brewing my own KT as I am still learning), but here are the instructions that I found: > > Day 1: Poured 8oz. GT Dave's Synergy Gingerberry Kombucha (any flavor can be used) into 12 oz. wide-mouth mason jar. Covered with clean cloth napkin, screwed open ring on to secure. Put on stable shelf in dark area. > Day 2-3: No signs of growth. > Day 4: Scoby is formed on front side, top of liquid! Very small, thin and certainly not ready for removal. Not even across one eighth of jar. Translucent pinkish color. > Day 5: Scoby has grown around entire edge of jar. There is a nickel sized blob of scoby in the center. > Day 6: Scoby almost completely formed. Not quite ready to take out yet. > Day 7: It is finally united! The middle section is far too small (thin) to allow taking out yet, but the sides and middle have forged together. Definitely a pink tinge. > Day 8: 1/2 " thick. Ready to make kombucha! > Day 12: Removed scoby and put into first batch of kombucha. Going to see if remaining GT Dave's (about 4oz. left) will form a second scoby. > Day 17: The start of a new scoby in the GT Dave's is there! One side only. > > I don't think that you should have added the tea, just the bottle of KT. I'm sure that some other KT " experts " from the list will chime in with their ACTUAL experiences! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 My jar is over 1 gallon, I think 1 1/2 gallon. So it must be so diluted with the sweet tea. I'll have to start again with a smaller jar. > > I did the exact same thing and got a SCOBY forming within days. I started > it at the end of May in a glass jar with a plastic spigot, 8 days later it > had a SCOBY across the entire top and was brewing with a yeasty smell. The > SCOBY is now about an inch thick. I've never removed any of the babies. I > started another batch in one of the large crocks and it took slightly longer > because of the surface area, I guess. I've been adding tea to the gallon > one about every ever other day because I am doing a continuous brew. The > one in the crock I've pretty much left alone because the first time that I > tried to add tea to it, I ripped the SCOBY when I moved it with the spoon. > Now it is much thicker and I just yesterday gently poured some tea into it. > The teas are brewing faster than I can drink all of it! > > When I got my Kombucha, I bought the same brand and type as you bought. I > looked for one that had what I thought looked like a SCOBY floating On the > top. > > Maybe you should toss this batch and try again. I had no clue what I was > doing and I was successful twice! > > Regina > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Jeani, the temperature where I put the KT is pretty warm. So that must not be the problem. I think it's the large amount of tea I have in comparison to the bottle of GT, which diluted it so much. > > My son has successfully started a scoby by taking the original GT's (no > flavoring added, which is recommended because it can change the > structure of the growing scoby, and it may no longer be considered > kombucha) anyway, he let the bottle of GT's set for a few days on the > counter with the lid loosened and then started out in a quart jar with > sweet tea, and graduated to a gallon jar. Sometimes length of time may > be because of the temperature in the room. It took my son a lot longer > in the winter as the temperature in their house was about 65 degrees F. > Hope this was helpful. Jeani Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Probably so, at least that would be my guess. Try letting the bottle of GT's set out for a few days with the lid slightly opened, and then put the sweet tea in a quart jar, and go from there to gallon, etc. That may do the trick. Jeani P.S. Do try to find a store bought one with a transluscent scoby tho. If you still can't get it going, there are any number of us who can send a good scoby for the cost of shipping. > > > > My son has successfully started a scoby by taking the original GT's > (no > > flavoring added, which is recommended because it can change the > > structure of the growing scoby, and it may no longer be considered > > kombucha) anyway, he let the bottle of GT's set for a few days on > the > > counter with the lid loosened and then started out in a quart jar > with > > sweet tea, and graduated to a gallon jar. Sometimes length of time > may > > be because of the temperature in the room. It took my son a lot > longer > > in the winter as the temperature in their house was about 65 > degrees F. > > Hope this was helpful. Jeani > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Just another piece of advice, Rodrick, I think you're playing with " fire " and one of these days, you may find that you'll be woke up to the sound of an explosion!!!!!! And then WE " LL be the ones " laughing " at you as you clean up kt all over the attic, not to mention shards of glass all over. I sure hope that your mom doesn't have anything she is saving to hand down to you kids where you have the kt-because she might not be too happy if there was all that sticky mess blasted all over it!!! If it only took 12 hours, what will happen when you go to work and it gets even hotter up there and you don't come back into the house to " catch " it before it explodes!! Or if you open the door just at the time it explodes into your face! I shudder really, this isn't a laughing matter, Rodrick! Jeani (still your kt buddy whom I'm hoping you'll listen to once again) > > > > Duh! I guess I hadn't come to conclusions about the bubbles after all! > I've change my mind already. I went up to the attic a few minutes after > I posted to check my kt. I was about to take one bottle down and put > some sugar in it. I thought it didn't look very active 'cause there > weren't many bubbles. I had put a ginger slice in it but hadn't added > sugar. I opened it up and it hissed and over flowed with foam, on the > attic steps! > > For me, HIGHER TEMPS IS THE ANSWER. Disagree if you like. That's fine. > Before I had been bringing the bottles downstairs after filling them. > It's about 70 down there instead of 85 in the attic. I had bottled that > ginger bottle and left it in the attic less than twelve hrs. ago! Talk > about *fast* carbonation! > > > > I still ask: has *anyone* *personally* had any ill effects from high > temps? I would LOVE to hear from you if you *personally* have. > > > > Rodrick > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 No disagreement there old lad, there is a however. It's most likely a combination of the two 1. Time. 2. Temp. Given the time, so long as it isn't actually freezing it will fizz. The however is that (School science) For every 1 degree C rise in temp (About 2 degrees for you furriners) a chemical reacting doubles in speed. Ergo take you brew which fizzes after 2 weeks, say, at 15C into 25C and it'll only take 1 week. . Rodrick wrote: > Duh! I guess I hadn't come to conclusions about the bubbles after all! I've change my mind already. I went up to the attic a few minutes after I posted to check my kt. I was about to take one bottle down and put some sugar in it. I thought it didn't look very active 'cause there weren't many bubbles. I had put a ginger slice in it but hadn't added sugar. I opened it up and it hissed and over flowed with foam, on the attic steps! > For me, HIGHER TEMPS IS THE ANSWER. > Disagree if you like. Wouldn't dare. ;-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 Jeani, Jeani. LOL I AM innocent THIS time. lol I had read your instructions right before posting. Did you get how long it took? That was only twelve hrs! Yes, only 12! I was just saying, that even though people cautioned against 85- 90 temps, that is the answer for me. By " less time in the summer " I don't think you meant 12 hrs. I made sure I did my " homework " BEFORE I posted this time! LOL I was also stating my conclusions that there should not be bubbles after bottling, if the bottle is sealed properly. Rodrick Re: Trying to grow a scoby Lol!!! What did you say about men not always reading the instructions, do I HAVE to tell you AGAIN to go read my instructions again?!!! Here they are, are you ready to repent in sackcloth and ashes again?!! lol!!! " Note: the amount of days may vary from season to season. It may take less time in the summer, so you will want to test a bottle before actually refrigerating them all, during the different seasons. If your room temperature isn't 70 to 75 degrees in the winter, you may want to let them set for a longer period of time. You do need to be careful not to forget them on the counter, as eventually, they will explode if too much carbonation builds up, and the chances of this happening will increase with higher temperatures and the more sugar you put in a batch, so you will want to test your bottles much sooner with HIGHER TEMPERATURES in the house. " O.k. now you can repent, Rodrick because you didn't do your " homework " again!!!! lol!!! Of course now that Bev has mentioned that we really shouldn't let them set out on the counter, I will need to add that to my instructions, and change them once AGAIN! Hah!!! Once AGAIN, your kt buddy, JEANI Lol!!!! > > Duh! I guess I hadn't come to conclusions about the bubbles after all! I've change my mind already. I went up to the attic a few minutes after I posted to check my kt. I was about to take one bottle down and put some sugar in it. I thought it didn't look very active 'cause there weren't many bubbles. I had put a ginger slice in it but hadn't added sugar. I opened it up and it hissed and over flowed with foam, on the attic steps! > For me, HIGHER TEMPS IS THE ANSWER. Disagree if you like. That's fine. Before I had been bringing the bottles downstairs after filling them. It's about 70 down there instead of 85 in the attic. I had bottled that ginger bottle and left it in the attic less than twelve hrs. ago! Talk about *fast* carbonation! > > I still ask: has *anyone* *personally* had any ill effects from high temps? I would LOVE to hear from you if you *personally* have. > > Rodrick > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 I'll tell you when one explodes. Don't worry. If you want to start laughing awhile, that's fine. Yes, there are MANY things in the attic. lol I doubt my mom would be too happy. (I guess it's not a doubt.lol) But seriously, I don't think I'm at that point yet. Trust me. Remember, I'm having problems getting my bottles to seal good. They're not going to explode if they don't seal. That bottle that had excellent carbonation at 12 hrs happened to be the only one that seals good. Rodrick Re: Trying to grow a scoby Just another piece of advice, Rodrick, I think you're playing with " fire " and one of these days, you may find that you'll be woke up to the sound of an explosion!!!!!! And then WE " LL be the ones " laughing " at you as you clean up kt all over the attic, not to mention shards of glass all over. I sure hope that your mom doesn't have anything she is saving to hand down to you kids where you have the kt-because she might not be too happy if there was all that sticky mess blasted all over it!!! If it only took 12 hours, what will happen when you go to work and it gets even hotter up there and you don't come back into the house to " catch " it before it explodes!! Or if you open the door just at the time it explodes into your face! I shudder really, this isn't a laughing matter, Rodrick! Jeani (still your kt buddy whom I'm hoping you'll listen to once again) > > > > Duh! I guess I hadn't come to conclusions about the bubbles after all! > I've change my mind already. I went up to the attic a few minutes after > I posted to check my kt. I was about to take one bottle down and put > some sugar in it. I thought it didn't look very active 'cause there > weren't many bubbles. I had put a ginger slice in it but hadn't added > sugar. I opened it up and it hissed and over flowed with foam, on the > attic steps! > > For me, HIGHER TEMPS IS THE ANSWER. Disagree if you like. That's fine. > Before I had been bringing the bottles downstairs after filling them. > It's about 70 down there instead of 85 in the attic. I had bottled that > ginger bottle and left it in the attic less than twelve hrs. ago! Talk > about *fast* carbonation! > > > > I still ask: has *anyone* *personally* had any ill effects from high > temps? I would LOVE to hear from you if you *personally* have. > > > > Rodrick > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 Contrary to popular belief, grolsch bottles can and DO explode. Not as easily as others, but they still are not 100% safe. I use recycled juice bottles ( plastic) to bottle my KT. Even those will explode from time to time - popping caps off with such force that they are never found again LOL and this after meticulous burping twice daily. I don't reuse them forever just once or twice and they are replaced with new ones. Never had a problem with that yet and no plastic taste or smell. Now that I have a supply of 2qt canning jars, may switch to using them - already using them for the water kefir- burping is still essential. the Plastic lids for canning jars do not totally seal, helping to reduce the danger of explosions. zoe Rodrick wrote > I'll tell you when one explodes. Don't worry. If you want to start > laughing awhile, that's fine. Yes, there are MANY things in the > attic. lol I doubt my mom would be too happy. (I guess it's not a > doubt.lol) But seriously, I don't think I'm at that point yet. > Trust me. Remember, I'm having problems getting my bottles to seal > good. They're not going to explode if they don't seal. That bottle > that had excellent carbonation at 12 hrs happened to be the only one that seals good. > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 I agree with you about the time and temp. I never realized that a bacterial action actually DOUBLES with each degree of C. When you start talking about doubles.... that's major! No wonder temperature makes such a difference. , how long and at what temp do you do yours to get that huge head of foam? Rodrick Re: Trying to grow a scoby No disagreement there old lad, there is a however. It's most likely a combination of the two 1. Time. 2. Temp. Given the time, so long as it isn't actually freezing it will fizz. The however is that (School science) For every 1 degree C rise in temp (About 2 degrees for you furriners) a chemical reacting doubles in speed. Ergo take you brew which fizzes after 2 weeks, say, at 15C into 25C and it'll only take 1 week. . Rodrick wrote: > Duh! I guess I hadn't come to conclusions about the bubbles after all! I've change my mind already. I went up to the attic a few minutes after I posted to check my kt. I was about to take one bottle down and put some sugar in it. I thought it didn't look very active 'cause there weren't many bubbles. I had put a ginger slice in it but hadn't added sugar. I opened it up and it hissed and over flowed with foam, on the attic steps! > For me, HIGHER TEMPS IS THE ANSWER. > Disagree if you like. Wouldn't dare. ;-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 Eeeek! Never had a plastic explosion. I keep my GB in 2ltr bottles, which sometimes take, literally hours, of intermittent burping and settling before I dare open them and *never* had a POP. Frappez du bois. . Zoe w wrote: > Contrary to popular belief, grolsch bottles can and DO explode. Not as easily as others, but they still are not 100% safe. I use recycled juice bottles ( plastic) to bottle my KT. Even those will explode from time to time - popping caps off with such force that they are never found again...............> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 Give it time, you are in for quite a surprise. LOL zoe wrote > Eeeek! > Never had a plastic explosion. I keep my GB in 2ltr bottles, which > sometimes take, literally hours, of intermittent burping and settling > before I dare open them and *never* had a POP. Frappez du bois. > . > Zoe w wrote: >> Contrary to popular belief, grolsch bottles can and DO explode. Not as easily as others, but they still are not 100% safe. I use recycled juice bottles ( plastic) to bottle my KT. Even those will explode from time to time - popping caps off with such force that they are never found again...............> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 Give it time, you are in for quite a surprise. LOL zoe wrote > Eeeek! > Never had a plastic explosion. I keep my GB in 2ltr bottles, which > sometimes take, literally hours, of intermittent burping and settling > before I dare open them and *never* had a POP. Frappez du bois. > . > Zoe w wrote: >> Contrary to popular belief, grolsch bottles can and DO explode. Not as easily as others, but they still are not 100% safe. I use recycled juice bottles ( plastic) to bottle my KT. Even those will explode from time to time - popping caps off with such force that they are never found again...............> Quote Link to comment Share on other sites More sharing options...
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