Re: Scoby looks funny and question

[Guest guest]

Hi Lana...I believe your SCOBY baby is fine...they may vary in texture and

color, from thin and flimsy to thick and very sturdy!

Unless you see mold there is no need for concern.

As for tea...any type of tea that is Camellia Sinensis may be used...that is

black, green, white and all the myriad of variations. Isn't that great?

Such variety!

It is not particularly recommended to use herbal concoctions, especially the

ones with a high volatile oil content.

If a something other than Camellia Sinensis is to be used, it should be used

as an addendum to the C. Sinensis, or an infusion can be made and added to

the second ferment.

Hope this helps. :-)

Gayle

Scoby looks funny and question

> Hi all,

> I have received 2 scobys from this wonderful group and I am very

> greatful. I do have a question.

>

> The first scoby I received was actually picked up about 30 miles from

> me. It was a green tea baby and looks very nice. Not real big, but

> definately a superb specimin. Anyway.. I just took the Scobys out of

> my tea. the old one and the baby. My baby is VERY waxy looking and

> stiff. The tea tastes great, but concerned with how odd my Scoby looks.

> Is this normal? And what about green tea.. I was told that you

> should only use black tea. Is this right?

>

> Thanks Lana

[Guest guest]

Great.. I was hoping it was okay. It just kind of looks waxy, but seems to

be very sturdy and healthy. Almost a pure white color and very nicely

shaped. And no mold.. YEAH!!!

The one I got from you is fermenting nicely. It is a gorgeous mama and

making a very cute baby. It is 7 days into its brew and the baby is already

big.. LOL

Thanks for all the info. Lana

======================

> Hi Lana...I believe your SCOBY baby is fine...they may vary in texture and

> color, from thin and flimsy to thick and very sturdy!

> Unless you see mold there is no need for concern.

>

> As for tea...any type of tea that is Camellia Sinensis may be used...that

> is

> black, green, white and all the myriad of variations. Isn't that great?

> Such variety!

>

> It is not particularly recommended to use herbal concoctions, especially

> the

> ones with a high volatile oil content.

>

> If a something other than Camellia Sinensis is to be used, it should be

> used

> as an addendum to the C. Sinensis, or an infusion can be made and added to

> the second ferment.

>

> Hope this helps. :-)

>

> Gayle

>

>

>

>

> Scoby looks funny and question

>

>

>> Hi all,

>> I have received 2 scobys from this wonderful group and I am very

>> greatful. I do have a question.

>>

>> The first scoby I received was actually picked up about 30 miles from

>> me. It was a green tea baby and looks very nice. Not real big, but

>> definately a superb specimin. Anyway.. I just took the Scobys out of

>> my tea. the old one and the baby. My baby is VERY waxy looking and

>> stiff. The tea tastes great, but concerned with how odd my Scoby looks.

>> Is this normal? And what about green tea.. I was told that you

>> should only use black tea. Is this right?

>>

>> Thanks Lana

>

>

> ------------------------------------

>

>

[Guest guest]

I'm sure you'll get several great answers to these questions.? I use green tea

and it works just fine.? I like the thicker, whiter, maybe waxy looking SCOBY's

that my brews produce.? Not sure if it is a result of using green tea.? That's

how I expect mine to look and I was quite concerned about the very thin,

brownish one that I acquired.? ?They both seem to work though.

Scoby looks funny and question

Hi all,

I have received 2 scobys from this wonderful group and I am very

greatful. I do have a question.

The first scoby I received was actually picked up about 30 miles from

me. It was a green tea baby and looks very nice. Not real big, but

definately a superb specimin. Anyway.. I just took the Scobys out of

my tea. the old one and the baby. My baby is VERY waxy looking and

stiff. The tea tastes great, but concerned with how odd my Scoby looks.

Is this normal? And what about green tea.. I was told that you

should only use black tea. Is this right?

Thanks Lana

[Guest guest]

Galye, I am confused. I've read that the SCOBY reflects the health of

the ferment. That specific bacteria will always produce the same mat.

Different critters having different structures. So if it really looks

different than probably it is different. That would make sense to

me. I'm not saying it'll kill you, I'm just confused as to what I

have! You seeem to be saying its all the same! Why would one be waxy

and stiff and the other " normal " ? Of all the fermented foods I am

familiar with, like Nata de coco, Kiselo mleko, and Mother of

vinegar, they always produce the same - uness it goes bad. What is a

normal SCOBY ? Anything?

leslie -

>

> Hi Lana...I believe your SCOBY baby is fine...they may vary in

texture and

> color, from thin and flimsy to thick and very sturdy!

> Unless you see mold there is no need for concern.

>

> As for tea...any type of tea that is Camellia Sinensis may be

used...that is

> black, green, white and all the myriad of variations. Isn't that

great?

> Such variety!

>

> It is not particularly recommended to use herbal concoctions,

especially the

> ones with a high volatile oil content.

>

> If a something other than Camellia Sinensis is to be used, it

should be used

> as an addendum to the C. Sinensis, or an infusion can be made and

added to

> the second ferment.

>

> Hope this helps. :-)

>

> Gayle

>

>

>

>

> Scoby looks funny and question

>

>

> > Hi all,

> > I have received 2 scobys from this wonderful group and I am very

> > greatful. I do have a question.

> >

> > The first scoby I received was actually picked up about 30 miles

from

> > me. It was a green tea baby and looks very nice. Not real big,

but

> > definately a superb specimin. Anyway.. I just took the Scobys

out of

> > my tea. the old one and the baby. My baby is VERY waxy looking

and

> > stiff. The tea tastes great, but concerned with how odd my Scoby

looks.

> > Is this normal? And what about green tea.. I was told that you

> > should only use black tea. Is this right?

> >

> > Thanks Lana

>

[Guest guest]

Actually, , that's a new one on me.

SCOBY appearance can vary, especially in a new situation where a SCOBY is

being asked to do it's job in a totally different environment. It is

getting over transport, new water, different tea, new native yeasts,

temperature, lighting. It can take a few brews before a consistent result is

achieved. There are situations where a baby doesn't even appear for a brew

or two.

I would have to actually see and feel the two SCOBYs in question...my

definition of 'waxy, stiff' may not be the same as someone else's. I

consider all my new SCOBYs to be in the 'waxy,stiff' category, although when

immature they are definitely thin and flimsy!

An older SCOBY will also differ in appearance from a younger one. Older

ones tend to take on color from the tea and will lose their firmness in

time.

We've also spoken here before about how a brew in say, Washington, will take

on different characteristices from one in, say, Arizona. The balance of the

different microflora can change with the environment. They all produce

Kombucha, but won't necessarily have the same balance of different bacteria

and yeasts. We talk often about balancing a brew., tho' mainly we mean

bacteria/yeast balance.

Gayle

Scoby looks funny and question

>>

>>

>> > Hi all,

>> > I have received 2 scobys from this wonderful group and I am very

>> > greatful. I do have a question.

>> >

>> > The first scoby I received was actually picked up about 30 miles

> from

>> > me. It was a green tea baby and looks very nice. Not real big,

> but

>> > definately a superb specimin. Anyway.. I just took the Scobys

> out of

>> > my tea. the old one and the baby. My baby is VERY waxy looking

> and

>> > stiff. The tea tastes great, but concerned with how odd my Scoby

> looks.

>> > Is this normal? And what about green tea.. I was told that you

>> > should only use black tea. Is this right?

>> >

>> > Thanks Lana

[Guest guest]

What does a normal SCOBY look like? I've been brewing for over a year

and my healthy SCOBYs are pale, shiny or " waxy " looking (especially

when brewed with a lighter colored tea), slick, slippery, and quite

firm. The thicker ones are especially dense, almost flesh-like. The

older ones are less firm and darker in color.

-Patty

>

What is a

> normal SCOBY ? Anything?

>

[Guest guest]

Gayle, All those factors influnce any ferment.

Dosen't there have to be some consistency in a " kombucha " ferment?

For example, vinegar is the same all over the world. The same method

of making it, and it looks the same anywhere you go. The differences

are very small, but a mother of vinegar all looks the same, time

after time, anywhere you go. Sauerkraut and kimchi mostly wild

bacteria and yeasts from all over produce the same the world over.

Its when they don't is when people start to wonder why!

SO when two identical kombuchas side by side in the same house

produce two different mushrooms you say don't worry, confuses me.

What if the different looking mushrooms were a reflection of what

were in the ferment. That could mean the ferment is changing. That's

what some other brewers have told me.

Does your kombucha have a specific bacteria and yeasts, or is it just

a wild ferment? Like Sauerkraut and kimchi ? Instead of cabbage we

could just use sugar and tea?

leslie -

Actually, , that's a new one on me.

> SCOBY appearance can vary, especially in a new situation where a

SCOBY is being asked to do it's job in a totally different

environment. It is getting over transport, new water, different tea,

new native yeasts, temperature, lighting. It can take a few brews

before a consistent result is achieved. There are situations where a

baby doesn't even appear for a brew or two.

I would have to actually see and feel the two SCOBYs in question...my

definition of 'waxy, stiff' may not be the same as someone else's.

I consider all my new SCOBYs to be in the 'waxy,stiff' category,

although when immature they are definitely thin and flimsy!

An older SCOBY will also differ in appearance from a younger one.

Older ones tend to take on color from the tea and will lose their

firmness in time.

We've also spoken here before about how a brew in say, Washington,

will take on different characteristices from one in, say, Arizona.

The balance of the different microflora can change with the

environment. They all produce Kombucha, but won't necessarily have

the same balance of different bacteria and yeasts. We talk often

about balancing a brew., tho' mainly we mean bacteria/yeast balance.

Gayle

----- Original Message -----

From: " edwardsleslie42 " <leslie2830@...>

Galye, I am confused. I've read that the SCOBY reflects the health of

the ferment. That specific bacteria will always produce the same mat.

Different critters having different structures. So if it really looks

different than probably it is different. That would make sense to

me. I'm not saying it'll kill you, I'm just confused as to what I

have! You seeem to be saying its all the same! Why would one be waxy

and stiff and the other " normal " ? Of all the fermented foods I am

familiar with, like Nata de coco, Kiselo mleko, and Mother of

vinegar, they always produce the same - uness it goes bad. What is a

normal SCOBY ? Anything?

leslie -

[Guest guest]

,

Of course there is consistency, but not all Kombucha brews are microbially

identical in numbers or species.

Please go to Leo Porzio's site , The Balancing Act, and you will read what

happenes when a ferment is not is balance.

You will see nearly thirty symptoms of an out of balance ferment and what to

do about it, including variations in brew taste. smell, appearance and SCOBY

appearance. Kombucha is a quite complex ferment overall.

Please remember that the two SCOBY's that were originally discussed were

from two different sources and were new brews in a new location. So yes.

Two brews sitting side by side with mothers from different locations could

have different baby development and be fine.

When I first started, I got two SCOBY's, from two well known commercial

sources. They were both fed sweet tea from a single large batch. They were

handled exactly the same and sat within an inch of each other on a shelf.

One brew was tastey and finished in seven days with a baby about 1/4 thick.

It took the second twenty days to reach the same point in taste and baby

development!

It may not be for the faint of heart, but it is what it is.

Gayle

Re: Scoby looks funny and question

> Gayle, All those factors influnce any ferment.

> Dosen't there have to be some consistency in a " kombucha " ferment?

>

> For example, vinegar is the same all over the world. The same method

> of making it, and it looks the same anywhere you go. The differences

> are very small, but a mother of vinegar all looks the same, time

> after time, anywhere you go. Sauerkraut and kimchi mostly wild

> bacteria and yeasts from all over produce the same the world over.

> Its when they don't is when people start to wonder why!

>

> SO when two identical kombuchas side by side in the same house

> produce two different mushrooms you say don't worry, confuses me.

>

> What if the different looking mushrooms were a reflection of what

> were in the ferment. That could mean the ferment is changing. That's

> what some other brewers have told me.

>

> Does your kombucha have a specific bacteria and yeasts, or is it just

> a wild ferment? Like Sauerkraut and kimchi ? Instead of cabbage we

> could just use sugar and tea?

>

> leslie -

>

>

>

>

> Actually, , that's a new one on me.

>

>> SCOBY appearance can vary, especially in a new situation where a

> SCOBY is being asked to do it's job in a totally different

> environment. It is getting over transport, new water, different tea,

> new native yeasts, temperature, lighting. It can take a few brews

> before a consistent result is achieved. There are situations where a

> baby doesn't even appear for a brew or two.

>

> I would have to actually see and feel the two SCOBYs in question...my

> definition of 'waxy, stiff' may not be the same as someone else's.

> I consider all my new SCOBYs to be in the 'waxy,stiff' category,

> although when immature they are definitely thin and flimsy!

> An older SCOBY will also differ in appearance from a younger one.

> Older ones tend to take on color from the tea and will lose their

> firmness in time.

>

> We've also spoken here before about how a brew in say, Washington,

> will take on different characteristices from one in, say, Arizona.

> The balance of the different microflora can change with the

> environment. They all produce Kombucha, but won't necessarily have

> the same balance of different bacteria and yeasts. We talk often

> about balancing a brew., tho' mainly we mean bacteria/yeast balance.

>

> Gayle

>

> ----- Original Message -----

> From: " edwardsleslie42 " <leslie2830@...>

>

> Galye, I am confused. I've read that the SCOBY reflects the health of

> the ferment. That specific bacteria will always produce the same mat.

> Different critters having different structures. So if it really looks

> different than probably it is different. That would make sense to

> me. I'm not saying it'll kill you, I'm just confused as to what I

> have! You seeem to be saying its all the same! Why would one be waxy

> and stiff and the other " normal " ? Of all the fermented foods I am

> familiar with, like Nata de coco, Kiselo mleko, and Mother of

> vinegar, they always produce the same - uness it goes bad. What is a

> normal SCOBY ? Anything?

>

> leslie -

>

>

>

> ------------------------------------

>

>

[Guest guest]

That should have been Len Porzio...here is the URL:

http://www.geocities.com/kombucha_balance/

Gayle

> Please go to Leo Porzio's site , The Balancing Act, and you will read

what

> happenes when a ferment is not is balance.

> You will see nearly thirty symptoms of an out of balance ferment and

what to

> do about it, including variations in brew taste. smell, appearance

and SCOBY

> appearance. Kombucha is a quite complex ferment overall.

[Guest guest]

Galye I took this question to a guy who sells kombucha's on the

internet. Calls himself the Happy Herbalist. I asked him because he

has a toll free number. His answer…

The kombucha SCOBY – the actual formation of the mushroom itself - is

known and is predictable. And its behavior – or lack thereof, will

accurately reflect what is in one's ferment.

Assuming that Len knows what he has fermenting, then he can predict

certain results. If he is obtaining certain results then he can by

deduction, surmise what he has in the ferment. If he is not obtaining

those specific results then he also knows that he aint got what he

thought he had in his ferment. This is not any secret. Its basic

zymology.

In beer and wine making where one goes to far greater details and

care to ensure what they have, will do what they expect, will on

occasion, go off into a total divergent direction and leave that

scientist mad. That is in fact where mad scientist come from J)

Lana's original question as to why the baby is different than the

mother …. Your reply …

SCOBY baby is fine...they may vary in texture and color, from thin

and flimsy to thick and very sturdy! Unless you see mold there is no

need for concern…seems to me a very superficial and broad

interpretion of what Len and the Happy Herbalist narrowly defined.

Len gave some 30 examples of how the ferment may be off and suggested

how to correct those imbalances. The Happy Herbalist says to pay

attention to those details to avoid your ferment going off in some

unwanted direction.

If I only pay attention to mold my ferment can/will change – as you

said, due to the complexities of climate and care and influences of

unknown origins. The Happy Herbalist added that one's ferment may

simply become Kombucha Wine (yeasts only) or Kombucha Vinegar

(bacteria only) and may not produce the beneficial gluconic acid. Or

produce something else.

The Happy Herbalist said you are right. But one should proceed from

there.

I for one would like to explore those permutations more so.

The Happy Herbalist gave one more example of why to study those

permutations. He said many people get a buzz or lightheadedness from

drinking kombucha. Almost as if drinking a glass of beer or wine. Yet

there is very little alcohol in the completed ferment. He's

associating this to those with low blood pressure or to Acetates in

the ferment. Acetates are produced from acetic acid in the ferment

to form ethanoates which may produce the same effects. Has anyone

ever heard of this?

leslie -

> > Please go to Leo Porzio's site , The Balancing Act, and you will

read

> what

> > happenes when a ferment is not is balance.

> > You will see nearly thirty symptoms of an out of balance ferment

and

> what to

> > do about it, including variations in brew taste. smell,

appearance

> and SCOBY

> > appearance. Kombucha is a quite complex ferment overall.

>

[Guest guest]

...happy exploring!! :-)

Gayle

Re: Scoby looks funny and question

....I for one would like to explore those permutations more so...

leslie -

[Guest guest]

I would love some company on my journey

leslie -

>

> ...happy exploring!! :-)

>

> Gayle

>

> Re: Scoby looks funny and question

>

>

> ...I for one would like to explore those permutations more so...

>

> leslie -

>