Re:Baby Scoby Issue and KT champagne

[Guest guest]

 i will have to give that a try. i have only been using one scoby per container

to maximize my tea capacity. my new 2.5 gallon jars are on back order, and with

one jar in use as a hotel, i have only (lol) one 2.5 gallon container and 5

gallon jars. taking off room for the scoby, and only filling to where the jar

narrows, this gives me about 5 gallons, which sounds like a lot, but i am

sharing with three or four others (husband, daughter, brother and some to a

friend), as well as trying to convert others as well, and with cooler temps

making my brews take longer, i am barely keeping ahead of demand.

first round after my new containers arrive, i will divvy up my extra scobys

amongst the containers and give your method a try. this site has been so helpful

in figuring out new methods to try.  

by the way, the hands down favorite so far among all my tasters is white tea

with a short steep (5-10 minutes), brew as normal (i use organic evaporated cane

juice) and secondary ferment with a slice of candied ginger and a handful of

raisens in each bottle. it is light, bright, and as fizzy as champagne. the

taste is so mild that even people who dont like KT can drink it. it is something

like a ginger ale, especially if you add more ginger. i personally am going to

add a little black tea back ino some batches to get more of that KT zing, but

this is a nice way to introduce KT to the wary (and my daughter says if you mix

it with OJ it tastes just like a mimosa!).

happy brewing!

dl

________________________________

From: Zoe W <mtnwalker2b@...>

yoganandaom <kombucha tea >

Sent: Wednesday, November 26, 2008 3:04:32 PM

Subject: Re[2]: Baby Scoby Issue

Hello yoganandaom,

I never gave it a thought but I do believe you may be on to something here. I

leave all my scobys in the jar only removing when they get so big I have no room

for the brew.

My brews are always quite fizzy and neither do I do a second ferment. Just

pulling from the spigot sometimes they foam up over the top of the glass, but

always over the layer of liquid.

Huggs

zoe

Wednesday, November 26, 2008, 3:51:25 PM, you wrote:

> Hi and EveryOne,

> It seems to me, although I can't prove it, that the more SCOBY's on

> top of the brew, ones without holes, the more carbonation builds up in

> the brew. For example, I usually use several layers of SCOBY's on top

> of my fermenting KT and it has so much carbonation by the time it has

> fermented a week, that I never have needed to do a secondary

> fermentation.