Re: KT.........quality question......to soon to sour..

[Guest guest]

Hi RJ,

Thank you for the healing laughter....always welcome!

Fermentation happens faster when it is warmer. In very hot places it can be

ready in just a day or two. The only thing you can do is either find a cool

place for your fermentation jar or decant it sooner.

You can decant most of the KT and leave the SCOBY and some finished KT liquid in

the fermentation jar and then add the new sugar tea water mixture when you need

more KT in about 5-6 days.

When cooler temperatures come the fermentation will slow down again.

Peace, Love and Harmony,

Bev

>

> Well I got more jars and scobys than I probably need for now.

> The KT has taken over my life.

> I had to quit my job,leave my wife, put the kids up for adoption,sell the dog,

in order to take care of the scoby's.

> Just kidding...... but I can see how this can become an addiction. Especially

for obsessive / compulsive people like myself.

>

> The KT is now making to quickly 5 to 6 days and the tea is turning sour to

quickly also.

> What does that mean.....I have been using 1 gallon jar , 1 cup sugar, 4-6

bags green and black mixed, 1 cup starter.

> Also temperature is approx 77-80

>

>

>

> RJ

>

[Guest guest]

In message <jtkarj+q9p3eGroups> you wrote:

> Well I got more jars and scobys than I probably need for now.

> The KT has taken over my life.

> I had to quit my job,leave my wife, put the kids up for adoption,sell the

> dog, in order to take care of the scoby's.

> Just kidding...... but I can see how this can become an addiction.

Hehehe, yes that sounds strangely familiar indeed! :-)

Sorry, , this is a very late answer (I have been away) but I have

given it some thought.

> The KT is now making to quickly 5 to 6 days and the tea is turning sour

> to quickly also.

You find your answer to the quick souring in your own remark:

> Also temperature is approx 77-80

This is still within the remit of an acceptable brewing temperature, but

still warm. The yeasts love it and consume the sugar at and extra rapid

pace which leads to a quick sugar to acid production.

Our temps in the UK have been very cool, presently no higher than 70F,

disappointing in summer terms (we also have lots of rain - wish we could

give you some!!), but the lower temperature make for slower fermentation

and really nice tasting Kombucha.

A way forward in your situation is to eliminate the yeasts that accumulate

on the bottom of your container (I do batch brew) and to take your starter

from the top of your liquid (Bacteria-rich top ... yeast rich bottom).

If you have not double so already, study the balance site below. It's really

helpful for trouble shooting your brew. There is a section about 'fast

souring'.

http://users.bestweb.net/~om/kombucha_balance/ Kombucha, The Balancing Act

Wishing you all Kombucha-best and the Blessings of Yeshua,

Margret:-)

P.S.

> What does that mean.....I have been using 1 gallon jar , 1 cup sugar, 4-6

> bags green and black mixed, 1 cup starter.

Personally, I think that 1 cup of sugar per gallon of tea is not enough.

I use more like 1 3/4 cups per gallon. But this remains for you to be

experimented with. And I use about double the tea you use, but that may just

be because I am far too generous! ;-)

--

+------------------ Minstrel@... --------------------+

http://creation.com/creation-videos

'Because he loves me, I will rescue him; I will protect him,

for he acknowledges my name.' Psalm 91:14

[Guest guest]

Yep, according to the Balance web page,

I was, using to much tea. " I tripled the tea amount " guilty

I was taking the starter from the bottom. " I was " to much yeast at the

bottom, it was very thick and brown/tan. guilty

Thanks for the reminder.

>

> > Well I got more jars and scobys than I probably need for now.

> > The KT has taken over my life.

> > I had to quit my job,leave my wife, put the kids up for adoption,sell the

> > dog, in order to take care of the scoby's.

> > Just kidding...... but I can see how this can become an addiction.

>

> Hehehe, yes that sounds strangely familiar indeed! :-)

> Sorry, , this is a very late answer (I have been away) but I have

> given it some thought.

>

> > The KT is now making to quickly 5 to 6 days and the tea is turning sour

> > to quickly also.

> You find your answer to the quick souring in your own remark:

>

> > Also temperature is approx 77-80

>

> This is still within the remit of an acceptable brewing temperature, but

> still warm. The yeasts love it and consume the sugar at and extra rapid

> pace which leads to a quick sugar to acid production.

>

> Our temps in the UK have been very cool, presently no higher than 70F,

> disappointing in summer terms (we also have lots of rain - wish we could

> give you some!!), but the lower temperature make for slower fermentation

> and really nice tasting Kombucha.

>

> A way forward in your situation is to eliminate the yeasts that accumulate

> on the bottom of your container (I do batch brew) and to take your starter

> from the top of your liquid (Bacteria-rich top ... yeast rich bottom).

>

> If you have not double so already, study the balance site below. It's really

> helpful for trouble shooting your brew. There is a section about 'fast

> souring'.

> http://users.bestweb.net/~om/kombucha_balance/ Kombucha, The Balancing Act

>

> Wishing you all Kombucha-best and the Blessings of Yeshua,

>

> Margret:-)

>

> P.S.

>

> > What does that mean.....I have been using 1 gallon jar , 1 cup sugar, 4-6

> > bags green and black mixed, 1 cup starter.

> Personally, I think that 1 cup of sugar per gallon of tea is not enough.

> I use more like 1 3/4 cups per gallon. But this remains for you to be

> experimented with. And I use about double the tea you use, but that may just

> be because I am far too generous! ;-)

>

> --

> +------------------ Minstrel@... --------------------+

> http://creation.com/creation-videos

>

> 'Because he loves me, I will rescue him; I will protect him,

> for he acknowledges my name.' Psalm 91:14

>