scoby in San Francisco Bay Area?

[Guest guest]

Any chance anyone here is in the SF Bay Area?

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To: original_kombucha

Sent: Thursday, February 16, 2012 9:09 AM

Subject: Re: foul taste

 

Sounds like the yeast and bacteria are out of balance to me. It might be a low

yeast condition. The yeast like to have a good amout of tea and a more abundant

amout of sugar.

You mentioned moving, was that to a differant home, or just to a differant room

for the KT? I've noticed differant households cause the Kombucha to adjust to

the differant environment that it lives in, somewhat like a child.

If the opposite, or the bactiria is starving, less tea and less sugar is

indicated.

Personally, for myself, I would keep a few Scobys in a seperate " hotel " to have

a few for anything like this happening. In fact I do. I also have cultured the

KT and created control vials to keep for this same reason.

this is a troubleshooter: http://users.bestweb.net/~om/kombucha_balance/#Too

Sweet

I hope that i have helped, and please let me know how things go!

M

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> The best way I can describe the taste is like stale oil, like from frying

> foods. But we do not do heavy frying in this house. Sautéing and stove top

> cooking is mostly what takes place. I have one other batch going now. If

> that tastes funny too, then I will make some changes. The first couple

> batches since the move were fine, then it started to taste funny. I thought

> I remembered reading that KT should not be brewed in the kitchen because of

> cooking smells, but you have been doing it for years without problems…it

> makes sense, about the smells being absorbed into it.

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