Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 I just read the more scoby's you have in your brew, the percentage of fizz goes up. Has anyone else heard of this??? In a message dated 6/25/2012 3:16:48 P.M. Eastern Daylight Time, modiste1800@... writes: Aha! I have been using the starter from the bottom, with all the yeasts, because I do not particularly like to drink my Kt that cloudy. We will see what my next brew holds, I used more sugar, and I think I used ACV for the starter, instead of the " yeasty " KT. Modiste _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 >>I just read the more scoby's you have in your brew, the percentage of fizz goes up. Has anyone else heard of this??? << It is well known, but I have not experienced this. I will try plain white sugar for future brews and see if that helps to shorten my 4-week long brew time and lack of fizz. This is one thing I can try that I haven't tried yet. LYN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 4 week brew time? Wow, I am in Ohio and have the a/c on and it normally only takes 7 days for a good brew. Why 4 weeks? gretchen In a message dated 6/25/2012 5:17:19 P.M. Eastern Daylight Time, ly.ninwv@... writes: >>I just read the more scoby's you have in your brew, the percentage of fizz goes up. Has anyone else heard of this??? << It is well known, but I have not experienced this. I will try plain white sugar for future brews and see if that helps to shorten my 4-week long brew time and lack of fizz. This is one thing I can try that I haven't tried yet. LYN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 How much water? Sugar? Tea? How many scobys do you have in jar? Do you use glass jar? Re: Honey/Yeast >>4 week brew time? Wow, I am in Ohio and have the a/c on and it normally only takes 7 days for a good brew. Why 4 weeks? << Beats me. I have been brewing for 18 months and I have lived in two different houses and two different states. I've bought seedling mats and made coats for my crocks in winter. I've kept two in a cooler with a night light. It has never changed. Four weeks. If anyone else has a clue what might be missing, I am all ears. I would love to shorten this. LYN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 >>4 week brew time? Wow, I am in Ohio and have the a/c on and it normally only takes 7 days for a good brew. Why 4 weeks? << Beats me. I have been brewing for 18 months and I have lived in two different houses and two different states. I've bought seedling mats and made coats for my crocks in winter. I've kept two in a cooler with a night light. It has never changed. Four weeks. If anyone else has a clue what might be missing, I am all ears. I would love to shorten this. LYN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 maybe you could use more starter. i would let it get acidic. if you can, grow a hotel and use the booch from that for starter or to bump up the acidity of your brew if you need it. the hotel takes all the extra scobys, until it's full, then you can sort out which ones to keep however you like. ))) i think of the hotel as a sort of a continuous starter to go with continuous brewing. with all those scobys, the booch turns right to vinegar. i draw off the vinegar and use it for marinades, etc. when i trim back the scoby on my cc batch, i put some of it into the hotel. if you aren't doing cc, you can use it when you are starting a new batch, to increase the acidity, if you need a little extra scoby, just throw whatever sized pieces from the hotel, it doesn't need to be perfectly round to contribute to the biological activity. my hotel is a 1/2 gallon olive jar, capped with a coffee filter held on by twine. i have been drawing off vinegar and feeding it already sharp booch rather than sweet tea. i keep vinegar in a used sambuca bottle, it has a nice cork. ))) --- one of the advantages of keeping a long lived culture, it may keep a larger portion of healthy acids that take a while to make. if there are healthy acids. i'm not a doctor. -jason > ** > > > >>4 week brew time? Wow, I am in Ohio and have the a/c on and it normally > only takes 7 days for a good brew. Why 4 weeks? << > > Beats me. I have been brewing for 18 months and I have lived in two > different houses and two different states. I've bought seedling mats and > made coats for my crocks in winter. I've kept two in a cooler with a night > light. It has never changed. Four weeks. > > If anyone else has a clue what might be missing, I am all ears. I would > love to shorten this. > > LYN > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2012 Report Share Posted June 26, 2012 Hi EveryOne, It seems that the more SCOBYs the more they block the top opening and keep the carbonation in the brew. I usually keep a lot of SCOBYs in my fermentation container but when they get over an inch thick I sort out the oldest ones and put them in the SCOBY hotel. When that gets too full, the bottom ones go into the compost or around the rose bushes. Acid loving plants like SCOBYs. Peace, Love and Harmony, Bev > > I just read the more scoby's you have in your brew, the percentage of fizz > goes up. Has anyone else heard of this??? > > > In a message dated 6/25/2012 3:16:48 P.M. Eastern Daylight Time, > modiste1800@... writes: > > > > > Aha! I have been using the starter from the bottom, with all the yeasts, > because I do not particularly like to drink my Kt that cloudy. > We will see what my next brew holds, I used more sugar, and I think I used > ACV for the starter, instead of the " yeasty " KT. > > Modiste > > _ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2012 Report Share Posted June 26, 2012 Hi Lyn, You might want to ask for a free Kombucha start from another list member whose brew finishes in a week and see if it makes any difference for you. Peace, Love and Harmony, Bev > > >>4 week brew time? Wow, I am in Ohio and have the a/c on and it normally > only takes 7 days for a good brew. Why 4 weeks? << > > Beats me. I have been brewing for 18 months and I have lived in two different houses and two different states. I've bought seedling mats and made coats for my crocks in winter. I've kept two in a cooler with a night light. It has never changed. Four weeks. > > If anyone else has a clue what might be missing, I am all ears. I would love to shorten this. > > LYN > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2012 Report Share Posted June 26, 2012 How do I find out what are acid-loving plants. I know grass does not like scobys because I killed some with a couple I threw in the yard. I have peonies that need some help. Would scobys help them? -- Lyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2012 Report Share Posted June 29, 2012 Hi Lyn, http://www.coopext.colostate.edu/TRA/PLANTS/acidlove.shtml or search acid loving plants.....lots of listings. Peace, Love and Harmony, Bev > > How do I find out what are acid-loving plants. I know grass does not like scobys because I killed some with a couple I threw in the yard. > > I have peonies that need some help. Would scobys help them? -- Lyn > Quote Link to comment Share on other sites More sharing options...
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