Re: too fizzy

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In message <e62ife+jm2neGroups> you wrote:

> why is it my KT is so effervescent?

Hello ??, It could be that in your Kombucha the yeast predominates too

much. You could try (and I have done this successfully!) to carefully throw

away all the yeast sediment in your brewing bucket ... and before you

harvest, take your starter for your next brew from the top of the ready

fermented brew which is rich in bacteria, but not so rich in yeasts.

Also, have a look at this very helpful site:

http://www.geocities.com/kombucha_balance/

To get to a less fizzy brew may take a few brewing cycles, but with a bit

of patience you'll get there. I have :-)

Margret

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Date: Mon, 05 Jun 2006 19:05:46 -0700

Subject: Re: Sour kombucha still beneficial?

Reply-To: original_kombucha

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, feel free to dilute it with water and add some fruit juice or other

sugar or sweetener. You'll still get benefits. Harald Tietze says that =

the very sour KT is of course still beneficial, but since we can drink less

of it, it's not optimal since we get less benefits if less is drunk.

One benefit of more-tart KT is that for diabetics and others with blood

sugar issues, or folks with candida issues, they are generally safer with

it (though many with these conditions start with the supertart and are able

to move on to " regular " ).

But be sure to put your bottles in the fridge if you can-- it will slow

down any futher fermentation as much as possible.

--V

At 04:31 PM 6/5/2006, you wrote:

>Thanks...I bottled it, and some bottles seem stronger than others.

>The one I'm working on now is about as tart as I can stand. I

>haven't tried the hair rinse; maybe I will tomorrow!

>

>

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