Guest guest Posted January 12, 2002 Report Share Posted January 12, 2002 In a message dated 12/1/02 01:34:19 GMT Standard Time, able20us@... writes: The little white growth is your new baby kombucha culture growing - it starts off as little white dots and then joins up to become a very thin culture - I hope you have got your first batch bottled because a month seems a long time to be brewing. You should ckeck it daily and when it is just off sweet and have a zing to it (it tingles on the lips and the tongue) it is ready. If you keep it in the fridge when you have bottled it it will last a while, if you keep it somewhere warm it will continue to ferment and become vinigar. Hope that has squashed your paranoia. nne > 2) With the kombucha, i've been making it about a month in a big pot > with tap for continuous fermentation. when i look at the top of the > culture it is not one colour or consistency but has some areas which > are white and look as if they are something else growing. Someone > recently told me that you can get other bacteria growing with the > kombucha that can make you really sick so I'm a bit paranoid that > something else might be growing in there. Any opinion? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2002 Report Share Posted January 12, 2002 In a message dated 12/1/02 11:59:08 GMT Standard Time, able20us@... writes: You should get a new culture from each batch made, the first couple of so will be very thin and you can use them with the mother culture (your original). You can only use each culture approximately 6 times and then you should get rid of them (some people mince them up and eat them - yuck) if you are a keen gardener and have a compost heap, you can put the redundant culture on to that. I will check out some info for you and let you know where you can get better info than you have received - which country are you located in. nne > I already have had one batch and this only occurred from the second. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2002 Report Share Posted January 12, 2002 Hi nne thanks very much. It is good to here that i'm not growing some wierd mold. The white bits are quite solid and quite plasticy. I never imagined they were to do with the kombucha because the book i received with the kombucha starter says that the mushroom should remain as always - slimy and sort of semi transparent. I already have had one batch and this only occurred from the second. cheers anna > In a message dated 12/1/02 01:34:19 GMT Standard Time, able20us@y... > writes: > > The little white growth is your new baby kombucha culture growing - it starts > off as little white dots and then joins up to become a very thin culture - I > hope you have got your first batch bottled because a month seems a long time > to be brewing. You should ckeck it daily and when it is just off sweet and > have a zing to it (it tingles on the lips and the tongue) it is ready. If > you keep it in the fridge when you have bottled it it will last a while, if > you keep it somewhere warm it will continue to ferment and become vinigar. > Hope that has squashed your paranoia. > nne > > 2) With the kombucha, i've been making it about a month in a big pot > > with tap for continuous fermentation. when i look at the top of the > > culture it is not one colour or consistency but has some areas which > > are white and look as if they are something else growing. Someone > > recently told me that you can get other bacteria growing with the > > kombucha that can make you really sick so I'm a bit paranoid that > > something else might be growing in there. Any opinion? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2002 Report Share Posted January 13, 2002 Hi nne Because I have a big pot with a tap on the bottom I was told that i don't have to change or do anything to the culture. Just let it keep going and add more tea. And every 6 months or so clean the pot out and start again with a bit of the culture. That seems a bit different to what you are saying. Do you do a continuous brew? thanks anna (ps I'm in Australia) > In a message dated 12/1/02 11:59:08 GMT Standard Time, able20us@y... > writes: > > You should get a new culture from each batch made, the first couple of so > will be very thin and you can use them with the mother culture (your > original). You can only use each culture approximately 6 times and then you > should get rid of them (some people mince them up and eat them - yuck) if you > are a keen gardener and have a compost heap, you can put the redundant > culture on to that. I will check out some info for you and let you know > where you can get better info than you have received - which country are you > located in. > nne > > > I already have had one batch and this only occurred from the second. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2002 Report Share Posted January 13, 2002 In a message dated 13/1/02 03:41:36 GMT Standard Time, able20us@... writes: Hi - yes I did have a continuous brew (had to send the pot back because it leaked and I have not got around to buying a new one but I will). Cleaning the pot every 4 - 6 months is correct but you should change the culture every six brews as it is then 'spent' and not doing it's job properly. I would draw off all the tea and use a 1/3 of it for the new batch. Once you are breeding the thicker culture, you can start to give them to family & friends who want to make their own brew. nne > Hi nne > > Because I have a big pot with a tap on the bottom I was told that i > don't have to change or do anything to the culture. Just let it keep > going and add more tea. And every 6 months or so clean the pot out and > start again with a bit of the culture. That seems a bit different to > what you are saying. Do you do a continuous brew? > Quote Link to comment Share on other sites More sharing options...
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