Re: Sour Kombucha Questions

[Guest guest]

Of course you can use your sour kombucha as a starter for your next batch. its

perfect for it. your kombucha is sour cos you left it too long. it is not

imperative you need to make a thick scoby,even a small one would do the job. you

now have 2 gallon of super starter. go right ahead and make more kt but this

time try a sip on the 6th day then on the 10th day then you will catch it at the

right tartness you will like. good luck hun.

in the uk

>

> Ok so I'm still very new to all this... My last batch took 3 times

> longer than normal to form a thick healthy loooking scoby and the

> kombucha is super sour. From what i've been reading this means my

> yeast/bacteria levels are off and it's too yeasty. I have no more

> reserve of kombucha vinegar. I used the last on this batch.... i know

> bad idea. So how do i fix this w my next batch? Also can i use this

> batch even though it's super sour? Maybe a lemonade type thing? I have

> 2 gallons of it so i hate to waste it.

>

> Thanks,

> N.

>

[Guest guest]

My Kombucha started tasting like apple cider vinegar on the 4th day after

about 4 delicious batches. I followed the advice on Kombucha: The Balancing

Act, and am working on growing a new Master Race of bacteria. Until then,

I've been tapping my brew at 2-3 days, which is when it is drinkable.

Super-sour stuff can be rescued, at least partially, by mixing it half and

half with new sweetened tea and letting it sit with the SCOBY for a day or

two. It's drinkable.

I'll be back with more questions if my new-grown Scobies only work for a few

batches and then go super-sour super-fast again. I plan to use some

over-sour stuff to make pickled eggs in the next few days.

[Guest guest]

My Kombucha started tasting like apple cider vinegar on the 4th day after

about 4 delicious batches. I followed the advice on Kombucha: The Balancing

Act, and am working on growing a new Master Race of bacteria. Until then,

I've been tapping my brew at 2-3 days, which is when it is drinkable.

Super-sour stuff can be rescued, at least partially, by mixing it half and

half with new sweetened tea and letting it sit with the SCOBY for a day or

two. It's drinkable.

I'll be back with more questions if my new-grown Scobies only work for a few

batches and then go super-sour super-fast again. I plan to use some

over-sour stuff to make pickled eggs in the next few days.

[Guest guest]

Instead of lemon juice, I add about 1/8 C of my over-ripe KT to my steel cut

oats overnight soaking. I haven't tried mixing with fresh tea for a couple of

days - looking forward to doing that.

Also, I have a few babies in good condition that can be shared for the price of

shipping.

>

> My Kombucha started tasting like apple cider vinegar on the 4th day after

> about 4 delicious batches. I followed the advice on Kombucha: The Balancing

> Act, and am working on growing a new Master Race of bacteria. Until then,

> I've been tapping my brew at 2-3 days, which is when it is drinkable.

>

>

>

> Super-sour stuff can be rescued, at least partially, by mixing it half and

> half with new sweetened tea and letting it sit with the SCOBY for a day or

> two. It's drinkable.

>

>

>

> I'll be back with more questions if my new-grown Scobies only work for a few

> batches and then go super-sour super-fast again. I plan to use some

> over-sour stuff to make pickled eggs in the next few days.

>

>

>

>

>

>

[Guest guest]

May I have your pickled egg recipie please?

Sent from my Verizon Wireless 4GLTE smartphone

----- Reply message -----

To: <original_kombucha >

Subject: Re: Sour Kombucha Questions

Date: Fri, May 25, 2012 10:14 am

Instead of lemon juice, I add about 1/8 C of my over-ripe KT to my steel cut

oats overnight soaking. I haven't tried mixing with fresh tea for a couple of

days - looking forward to doing that.

Also, I have a few babies in good condition that can be shared for the price of

shipping.

>

> My Kombucha started tasting like apple cider vinegar on the 4th day after

> about 4 delicious batches. I followed the advice on Kombucha: The Balancing

> Act, and am working on growing a new Master Race of bacteria. Until then,

> I've been tapping my brew at 2-3 days, which is when it is drinkable.

>

>

>

> Super-sour stuff can be rescued, at least partially, by mixing it half and

> half with new sweetened tea and letting it sit with the SCOBY for a day or

> two. It's drinkable.

>

>

>

> I'll be back with more questions if my new-grown Scobies only work for a few

> batches and then go super-sour super-fast again. I plan to use some

> over-sour stuff to make pickled eggs in the next few days.

>

>

>

>

>

>