Re: upkeeping the scoby hotel

[Guest guest]

Hi Donna, you should never add ACV, it has different organisms and will alter

the balance in your kombucha. It might be good but says it will probably

be bad. Add some fresh sweetened tea. Start mixing in a little at a time, the

scobys will quickly ferment it. The level is not critical, you want plenty

enough to cover the scobys and some to use for starter. You can always add more

tea or KT later. Just don't overload it with too much fresh tea at a time. -

Woody

Subject: upkeeping the scoby hotel

To: original_kombucha

Date: Thursday, March 29, 2012, 5:59 AM

 

I'm on my third batch and short of KT to cover the scoby hotel richly. how

much liquid should be in the hotel compared to the amount of solids? lots of KT

evaporated before the first batch was ready. would it work to add some Braggs'

apple cider vinegar to better cover the scoby?

thanks for all the great sharing in this group

Donna

[Guest guest]

The man who gave me my SCOBY years ago actually covers his with distilled water!

He's the only person I ever knew who did this, but he'd been successfully making

kombucha for 17 years at that point, and the SCOBY he gave me was excellent. (I

do NOT follow his example, I've always covered them w/ mature kombucha.)

One thing that might help you is to cover the container w/ a glass lid to keep

down evaporation. Since hotels aren't actively making kombucha (unless you use

Jay's suggestion and add sweet tea), they don't need the aerobic conditions that

a fermenting batch needs. (That said, I often lift the lid to let in fresh air,

JIC! ;-)

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> Subject: upkeeping the scoby hotel

> To: original_kombucha

> Date: Thursday, March 29, 2012, 5:59 AM

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> I'm on my third batch and short of KT to cover the scoby hotel richly.

how much liquid should be in the hotel compared to the amount of solids? lots of

KT evaporated before the first batch was ready. would it work to add some

Braggs' apple cider vinegar to better cover the scoby?

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> thanks for all the great sharing in this group

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> Donna

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[Guest guest]

The man who gave me my SCOBY years ago actually covers his with distilled water!

He's the only person I ever knew who did this, but he'd been successfully making

kombucha for 17 years at that point, and the SCOBY he gave me was excellent. (I

do NOT follow his example, I've always covered them w/ mature kombucha.)

One thing that might help you is to cover the container w/ a glass lid to keep

down evaporation. Since hotels aren't actively making kombucha (unless you use

Jay's suggestion and add sweet tea), they don't need the aerobic conditions that

a fermenting batch needs. (That said, I often lift the lid to let in fresh air,

JIC! ;-)

>

>

> Subject: upkeeping the scoby hotel

> To: original_kombucha

> Date: Thursday, March 29, 2012, 5:59 AM

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> I'm on my third batch and short of KT to cover the scoby hotel richly.

how much liquid should be in the hotel compared to the amount of solids? lots of

KT evaporated before the first batch was ready. would it work to add some

Braggs' apple cider vinegar to better cover the scoby?

>

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> thanks for all the great sharing in this group

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> Donna

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[Guest guest]

Hi Donna,

Braggs is not a pastuerized ACV and should not be used in Kombucha. There are

varing opinions, although, the use of Pastuerized (or dead) ACV should be

acceptable for a acidic base for a starter. IMHO, White viegar is a petroluem

product, and should be avoided. I heard it someplace.

It would be best to use already brewed KT added on top of the Scoby to keep a

good acidicity to aviod mold.

M

[Guest guest]

Hi Donna,

Braggs is not a pastuerized ACV and should not be used in Kombucha. There are

varing opinions, although, the use of Pastuerized (or dead) ACV should be

acceptable for a acidic base for a starter. IMHO, White viegar is a petroluem

product, and should be avoided. I heard it someplace.

It would be best to use already brewed KT added on top of the Scoby to keep a

good acidicity to aviod mold.

M

[Guest guest]

as long as it's pasteurized it will do.

>

> I'm on my third batch and short of KT to cover the scoby hotel richly. how

much liquid should be in the hotel compared to the amount of solids? lots of KT

evaporated before the first batch was ready. would it work to add some Braggs'

apple cider vinegar to better cover the scoby?

>

> thanks for all the great sharing in this group

> Donna

>