Re: Who ever heard of acetone risk from KT stored in the refrig?

[Guest guest]

Dear Sharflin.

I have been brewing Kombucha Tea since the Blizzard of 96, and I always

store my KT in the refrigerator and nearly always for more than three

days.

I have never smelled any acetone. i keep most of mine in Welch's gallon

grape juice jugs. I do not fill them to the top. I do a NO-NO. I put a

double layer of thick plastic under the lids, and it keeps the fizz and

doesn't keep on turning to vinegar.

Our KT guru, Bob , thought that KT vapors would come up and hit

the plastic and drop back into the tea. That minute amount could hardly

leach much out of a tiny piece of plastic. Could it? It's the same kind

of plastic that people ship KT in.

Does anyone else ever get an acetone smell? How oould that be a

byproduct of Kombucha?

Blessings on you all. LOve. MArge.

[Guest guest]

Hi and others:

In case no one has posted this yet, on Len Porzio's kombucha balance

Web site, he offers this bit on KT w/ a nail polish smell (which

might be similar to an acetone smell):

(snip)

NAIL POLISH REMOVER

Occasionally a brew will smell nasty like some kind of solvent or

nail polish remover. This is more likely than not due to the

formation of aldehyde by foreign bacteria. You might notice clouding

of the liquid when this occurs. It's best to dump the liquid when

this occurs and wash the culture well. Unfortunately, since this type

of bacteria does well in acidic conditions, there is no guarantee you

can get rid of them with successive brews. Try soaking the culture in

pure distilled vinegar over night before you use it to make another

batch. If the next batch turns out the same, you may want to think

about replacing the culture.

(end snip)

http://w3.trib.com/~kombu/KTBalance.shtml#TASTE

I know this doesn't address whether KT should be stored

capped/uncapped, etc., but maybe Len will chime in. Hope this helps,

but I wholeheartedly agree w/ " When in doubt, throw it out! "

Nori

>

> This has come up before but I can't remember the explanation.

There are science-types on this list who keep their bottles capped

for 3+ weeks in the fridge as part of their brewing/bottling process

to get the best KT they can.

[Guest guest]

I'm not sure if this is the same problem I had. When I smelled acetone I

took out the mother and rinsed it, and after that it performed perfectly. I

don't think a bacteria problem would have been solved by just rinsing?

Sharon

Re: Who ever heard of acetone risk from KT stored in the

refrig?

> Hi and others:

>

> In case no one has posted this yet, on Len Porzio's kombucha balance

> Web site, he offers this bit on KT w/ a nail polish smell (which

> might be similar to an acetone smell):

>

> (snip)

>

> NAIL POLISH REMOVER

>

> Occasionally a brew will smell nasty like some kind of solvent or

> nail polish remover. This is more likely than not due to the

> formation of aldehyde by foreign bacteria. You might notice clouding

> of the liquid when this occurs. It's best to dump the liquid when

> this occurs and wash the culture well. Unfortunately, since this type

> of bacteria does well in acidic conditions, there is no guarantee you

> can get rid of them with successive brews. Try soaking the culture in

> pure distilled vinegar over night before you use it to make another

> batch. If the next batch turns out the same, you may want to think

> about replacing the culture.

>

> (end snip)

>

> http://w3.trib.com/~kombu/KTBalance.shtml#TASTE

>

> I know this doesn't address whether KT should be stored

> capped/uncapped, etc., but maybe Len will chime in. Hope this helps,

> but I wholeheartedly agree w/ " When in doubt, throw it out! "

>

> Nori

>

>

>

>>

>> This has come up before but I can't remember the explanation.

> There are science-types on this list who keep their bottles capped

> for 3+ weeks in the fridge as part of their brewing/bottling process

> to get the best KT they can.

>

>

>

>

>

>

>

[Guest guest]

I've been brewing since 94 and have had

the acetone smell a few times. If you wait a couple of days it goes away

and

everything is fine.

[Guest guest]

>I've been brewing since 94 and have had

>the acetone smell a few times. If you wait a couple of days it goes away

>and

>everything is fine.

: Do you leave it covered or open it up?

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

leave the bottle closed

>

> >I've been brewing since 94 and have had

> >the acetone smell a few times. If you wait a couple of days it goes away

> >and

> >everything is fine.

>

> : Do you leave it covered or open it up?

>

> --V

>

>

>

>>

>

>

>