Guest guest Posted October 29, 2008 Report Share Posted October 29, 2008 Hi, I've been making KT for a while but I have a batch right now that has a lot of carbonation but there is NO new SCOBY....what does that mean? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2008 Report Share Posted October 29, 2008 Hi , My guess would be that because there are so many bubbles on the surface of the tea because of the highly active brew, your brew can't make a scoby because it doesn't have air surface. I have the same problem sometimes. (even though temps are below 75) I think that's probably a sign that the yeasts are out of balance and too high. I'm sure the brew will still be delicious and healthy for you. I wouldn't mind hearing some discusion on this myself. Glad you asked. Rodrick no scoby Hi, I've been making KT for a while but I have a batch right now that has a lot of carbonation but there is NO new SCOBY....what does that mean? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2009 Report Share Posted August 3, 2009 I have had several jars of tea sitting around for months waiting for scobies to form. Should I discard the brew and start with fresh batch? __________________________________________________________________ Looking for the perfect gift? Give the gift of Flickr! http://www.flickr.com/gift/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2009 Report Share Posted August 15, 2009 Hi, . Don't know whether anyone ever answered this question, which you posted a couple of weeks ago. > ...had several jars of tea sitting around for months waiting > for scobies to form... Was it kombucha tea that you made yourself? Or did you purchase commercial KT? If you purchased KT made by a commercial brewer, unless you were certain to get " raw " kombucha, there's a good chance that it was pasteurized, in which case it probably will not make a good scoby. If you made the KT, are you certain that you used good instructions, and did you include some " starter " tea in the batch? (or distilled vinegar is good to use, as well) Finally, the tea you had " sitting around " should've been " room " temperature (preferably between 70-85 degrees F), NOT in the fridge. Also, you should make certain the tea is somewhere it will not be jostled or moved (as could happen on top of a refrigerator). If you 1) used strong kombucha that included starter, and 2) was in a place where it would not be moved inadvertently, and 3) was at room temperature, it should have formed a scoby. If it has not, then yes, I would toss it. Were you trying to grow scobies for fun, or to share? If you need a scoby to brew your own KT, why not post a resquest, along with your location. I'm sure someone on this list can send you a scoby, as long as you reimburse postage costs. Good luck, Vicki in Orlando > > > I have had several jars of tea sitting around for months waiting > for scobies to form. Should I discard the brew and start with > fresh batch? Quote Link to comment Share on other sites More sharing options...
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