tag:blogger.com,1999:blog-314173178849667793.post3484689881708364039..comments2023-10-31T20:06:50.703-04:00Comments on Kombucha Fuel: No SCOBYAnnabelle Hohttp://www.blogger.com/profile/10826486779108416792noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-314173178849667793.post-40456522202676130332013-01-24T17:14:45.626-05:002013-01-24T17:14:45.626-05:00@Anonymous
Thanks for your comment. If the kombuc...@Anonymous<br /><br />Thanks for your comment. If the kombucha tastes fine, I think it should be ok to drink, and I would give the SCOBY a few cycles to see if a mushroom forms in some of the upcoming cycles. Pay attention to the thickness of your mushroom to see if it's getting thicker. Also, sometimes it takes 2-4 weeks for a good mushroom to form. Be patient, and don't move around the fermentation much (or at all). The fermentation speed depends on various factors, such as the temperature- ideally it is around 75 - 85 F. (Fermentation is slower at lower temperatures). If a new mushroom doesn't form in 3-4 cycles, then you may want to try starting with a new SCOBY if you can access one.Annabelle Hohttps://www.blogger.com/profile/10826486779108416792noreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-4965248694375958672013-01-24T16:57:01.625-05:002013-01-24T16:57:01.625-05:00Hi capececepac,
Thanks for your response. I'm...Hi capececepac,<br /><br />Thanks for your response. I'm sorry, but I don't know of a way to prevent a SCOBY from getting thicker yet! Usually what I recommend when the SCOBY gets too thick is to cut the mushroom into smaller pieces, and use a smaller piece instead to brew. The new SCOBY will form at the surface of container, and when it gets too thick, cut it again, and repeat. It sounds like you are enjoying your kombucha! :)Annabelle Hohttps://www.blogger.com/profile/10826486779108416792noreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-86211984264523446922013-01-05T11:15:59.116-05:002013-01-05T11:15:59.116-05:00The issue with my batch is similar to the first bu...The issue with my batch is similar to the first bullet.... no new scoby has formed to my knowledge. My mother is sunken to the bottom and there isn't any evidence of a new baby forming on the surface. Is it possible the baby is forming on the mother at the bottom of the jar? I tested it the other day and it is fermenting nicely, not quite to taste yet but bubbles are forming and it's getting less sweet...just no formed baby. I'm just wondering if it's still safe to drink?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-82961304328155769562012-12-28T12:25:05.106-05:002012-12-28T12:25:05.106-05:00I think my problem falls in line with this bullet-...I think my problem falls in line with this bullet-<br /><br />Is your kombucha mother sitting on the surface of the kombucha as it brews, and is it getting thicker? If it is, then there's a good chance that the new mushroom is forming right on the top of the old one, with the two mushrooms indistinguishable from one another.<br /><br />Is there a way to fix that? It's not making a new baby scoby and it's getting super thick...Ever experience this? I'm doing the continuous brew method...yuuum :)capececepachttps://www.blogger.com/profile/05908867923404759654noreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-56685729301968070262010-03-24T12:28:31.824-04:002010-03-24T12:28:31.824-04:00No problem! Just keep on checking on your brew, an...No problem! Just keep on checking on your brew, and stop it at a point when you like the taste! If you accidentally brew for too long, you can add some sweet tea to adjust it, or you can add flavors, such as jams/preserves, during the bottling process to sweeten it up.Annabelle Hohttps://www.blogger.com/profile/10826486779108416792noreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-33307804224762051752010-03-24T09:12:41.282-04:002010-03-24T09:12:41.282-04:00Thanks for the informative chart. I just hope it d...Thanks for the informative chart. I just hope it doesn't taste like apple cider vinegar (without the apples) when it's done.rpshttps://www.blogger.com/profile/18373896207744838530noreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-40261931511501518462010-03-24T08:04:49.360-04:002010-03-24T08:04:49.360-04:00You can definitely control how sweet your kombucha...You can definitely control how sweet your kombucha is! The longer you ferment your brew, the lower the sugar content will be as the yeasts convert more sugars into CO2 and alcohol. I prefer my kombucha to be less sweet and more vinegary, and follow a recipe of 1/4 cup (or 50 g) sugar per quart (4 cups) water and 4 g of loose leaf tea. I also have a chart in another post which shows how various elements of kombucha change with brewing time http://kombuchafuel.blogspot.com/2009/09/factors-affecting-your-brew.htmlAnnabelle Hohttps://www.blogger.com/profile/10826486779108416792noreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-90136457013759777902010-03-23T20:29:15.780-04:002010-03-23T20:29:15.780-04:00Off topic for this post, but how does homemade kom...Off topic for this post, but how does homemade kombucha compare to GT's? I think GT's is way too sweet. Can I brew it for a longer time to get rid of the sugar and still get something good?rpshttps://www.blogger.com/profile/18373896207744838530noreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-48761804737543520152010-03-10T02:08:56.928-05:002010-03-10T02:08:56.928-05:00Thanks, I'm glad you find the list useful! I a...Thanks, I'm glad you find the list useful! I apologize but I guess my wording wasn't very clear- I don't think using raw agave should be the issue, because it does contain some form of sugar- agave is mostly fructose and glucose. The main "sweeteners" you want to avoid are stevia, artificial sweeteners, and anything that the yeasts can't metabolize. I've updated the wording in the post so hopefully it is more clear. Thanks and good luck!!Annabelle Hohttps://www.blogger.com/profile/10826486779108416792noreply@blogger.comtag:blogger.com,1999:blog-314173178849667793.post-58727017727101823792010-03-10T01:36:09.707-05:002010-03-10T01:36:09.707-05:00This post speaks directly to our FB conversation. ...This post speaks directly to our FB conversation. Thanks for the concise list. I'll definitely remember to use sugar next time as opposed to raw agave and see what happens!findslthttps://www.blogger.com/profile/18383205392613606744noreply@blogger.com