Re: Sour Kombucha Questions

May 25, 2012

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.

>

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