Re: Shelve life of Scobie/Culture in refrigerator

[Guest guest]

Hi Harry,

It probably won't die, - Kombucha is tough stuff but it would do

better if you put it in a jar with some Kombucha tea or tea, sugar,

water solution at room temperature, covered with a cloth.

Kombucha will go somewhat dormant at very cold temperatures, such as

in a refrigerator but it is also more apt to get contaminated with

molds when it is cold.

Ideally you would store extra Kombucha colonies in Kombucha tea at

room temperature.

Peace, Love and Harmony,

Bev

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-- In original_kombucha , " Harry Lectora "

wrote:

>

> I have recently finished a batch and separated a scobie/culture for a

> friend and have place it in filtered water to clean and preserve. I

> have place it in the refrigerator for a couple of days in a water

> solution and wonder if this can hurt the culture in any way.How long

> can it last that way? Does it go dormant or can it " die " if it

> doesn't have any nutrients?

> Thanks,

> Harry

>

[Guest guest]

I don't use the distilled vinegar in the brew. I just rinse the scoby

after I remove it and the final rinse in vinegar I was told was to

help protect against mold.I only dunk it once, and then place it in my

new brew with starter tea.Does that make sence? I just wondered if

anyone else rinsed there scobies between batches? Thanks, Carol B

>

> > I've always rinsed my scobies in filtered water followed by a dip in

> > distilled vinegar before starting the new brew. These were the

> > instructions I was given origanlly. It's always worked, but is it

> > uneccessary?

>

> Absolutely, Carol!

>

> The best acidity to accompany your scoby is ready brewed KT.

> Only if you don't have any starter liquid is vinegar recommended

> as a substitute.

>

> kombuchaly,

>

> Margret:-)

>

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>

[Guest guest]

Now let me tell you. The guy that got me started has made KT for years

and makes GALLONS AND GALLONS of this stuff in all different flavors.

He takes it to work and gives it to the guys who want to drink it but

don't want to take the time to make it. LOL GEESH!. I appreciate his

getting me started but I wonder where he learned to do this.LOL

Thanks, this job is getting easier by the minute and with chronic

fatigue, I need EASIER. LOL :-) THANKS, CarolB

>

>

> >I've always rinsed my scobies in filtered water followed by a dip in

> >distilled vinegar before starting the new brew. These were the

> >instructions I was given origanlly. It's always worked, but is it

> >uneccessary? Carol B

>

> Not only is it unnecessary, it is downright torture of the SCOBY

> Seriously, it's SO not necessary.

>

> People have a tendency to make things much more complicated than they

> really are. The culture's best protection is itself, left alone to

do its

> thing. Any interruptions in that only set it back. Therefore, no

rinsing

> is necessary. Using water and vinegar on it just makes openings for

mold

> and may inhibit fermentation while the SCOBY recovers. I mean, the

vinegar

> won't' hurt it, but the water will. And neither is necessary.

>

> --V

>

>

>

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

> --A.J. Muste

>