White distilled vinegar!

[Guest guest]

I was using white distilled vinegar in making my Kombucha tea. I have stopped

as of my last batch because I was told it was not real Kombuchia tea when you

used vinegar. I haven't seen an answer to this question. I made a new batch

last night and left it out now is that enough or do I need to get a new scabby

and starter? Thank you, Diane

[Guest guest]

Here are my opinions about the need to use vinegar -

I have found that there are people who harvest their KT while it is still on the

sweet side. That KT is low in acid and that acid is needed to help protect the

next brew from mold.

By adding a small amount (1/4 cup or less) of distilled white vinegar or

boiled/cooled ACV, the vinegar will help to protect both the mom scoby and the

newly starting brew at the beginning.

If immature (sweet) KT is harvested and used alone to innoculate a new batch,

this batch may not be able to fight off exposior to mold.

If mold is found on your scoby, the entire brew and scoby must be dumped. There

is no recovery.

The addition of vinegar gives the KT a boost for a strong start.

If you want to harvest and drink your KT 'sweet', and DONT want to use vinegar,

you should allow the mother scoby and baby to remain in the brew jar with more

than the needed amount of KT to innoculate your next batch. This liquid will

continue to develop the needed acid and bacteria to innoculate your next batch.

Remember the liquid will loose some voluume due to evaporation, so plan ahead.

If I harvest a 'short time' batch (still sweet at 7-10 days), I use 2 tbsp DW

vinegar along with the normal 10% to start my next brew. I normally brew for

14-16 days (summer) for strong KT that has used up almost all the sugar.

(This is my 2 cents AND I threw in the rest of the change I had rattling

in my pocket. ;D )

happy brewing y-all,

Rae in Idaho