3b. Re: yeasty brew

[Guest guest]

Skye, I wonder why you would suggest 1/2 cup vinegar to

change over from an overly yeasty brew?

The top portion of a ferment is greater bacteria/ yeasts

predominate the bottom half. filtering is to remove the

yeast sediment which the yeast will cannibalize and increase

their ratio. Alcohol will jump start the bacteria so they do

not have to wait for the yeasts to produce the alcohol that

the bacteria feed on and convert to acids. Corn Syrup

(mainly dextrose) will speed the process towards the

bacteria side of the equation as well. Warmer temperatures

favor the yeast, cooler temperatures favor the bacteria. All

efforts to shift the SCOBY balance. Vinegar IMO, is only to

reduce the acid level to help prevent pathogenic invasion,

no other value that I am aware of. Adding a pinch of salt,

serves the same purpose as adding vinegar.

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

www.HappyHerbalist.com Santa Cruz, CA.

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3b. Re: yeasty brew

Posted by: " Skye Leuer " fireandice1592@...

fireandice1592

Date: Wed Aug 30, 2006 9:33 am (PDT)

Did it still taste that way after you strained it? I don't

know if putting vodka will do anything. My advise would

have been to remove the scooby & put in a 1/2 cup of

distilled vinegar for 3 quarts of tea & let the little guys

do their work.

Skye

sixmitchellz wrote:

I'm a " newby " to KT. My first few brews were

delicious, but all of

the sudden it was disgustingly yeasty. I contacted a vender

on the

WEB, who advised me to filter, let it sit, take off starter

from the

top and rebrew it with a couple of ounces of Vodka and a

teaspoon of

cornsyrup (to help the bacteria grow.) I've done that and am

waiting... In the meantime, I want to be ready with more

info if it

is still yeasty. Has anyone else had this problem? Do you

have any

advice? I miss my KT, as it gave me energy, which is

something I have

been consistently lacking for years. Thanks.