Crastney

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  1. Like
    Crastney got a reaction from SweetEnough in Kombucha Makers Unite; Where to ask and be answered   
    I've just finished the last bottle of my third batch - probably didn't leave it long enough in first fermentation, as it was still sweet when bottled, and each bottle grey it's own little layer of SCOBY - which I felt terrible about when I put it in the compost.  The initial one, still in the tapped kilner jar will be ok to start the next batch.  If I got my arse in gear I'd start making a new batch as I started the last bottle, then wouldn't run out - oh well.  it's all good.
    calling a SCOBY Toby makes sense, but why Maggie?
  2. Like
    Crastney got a reaction from Kabob in Kombucha Makers Unite; Where to ask and be answered   
    CO2 is absorbed into liquids easier at cooler temps, so therefore in the fridge there will be more dissolved CO2, and therefore less CO2 as gas in the air gap, so less pressure, so less likely to burp.  kept at room temp, the scoby will continue to feed off any sugars, and continue to produce CO2 as a by product, so pressure will slowly build up if left long enough. hence bottle bombs if too much sugar added and left somewhere warm (if bottles are air tight).  to make it fizzy on purpose, leave somewhere warm for two weeks, to produce the co2, then somewhere cold for another week for the co2 to be absorbed back into the liquid.
  3. Like
    Crastney got a reaction from Kabob in Kombucha Makers Unite; Where to ask and be answered   
    CO2 is absorbed into liquids easier at cooler temps, so therefore in the fridge there will be more dissolved CO2, and therefore less CO2 as gas in the air gap, so less pressure, so less likely to burp.  kept at room temp, the scoby will continue to feed off any sugars, and continue to produce CO2 as a by product, so pressure will slowly build up if left long enough. hence bottle bombs if too much sugar added and left somewhere warm (if bottles are air tight).  to make it fizzy on purpose, leave somewhere warm for two weeks, to produce the co2, then somewhere cold for another week for the co2 to be absorbed back into the liquid.
  4. Like
    Crastney got a reaction from Kabob in Kombucha Makers Unite; Where to ask and be answered   
    CO2 is absorbed into liquids easier at cooler temps, so therefore in the fridge there will be more dissolved CO2, and therefore less CO2 as gas in the air gap, so less pressure, so less likely to burp.  kept at room temp, the scoby will continue to feed off any sugars, and continue to produce CO2 as a by product, so pressure will slowly build up if left long enough. hence bottle bombs if too much sugar added and left somewhere warm (if bottles are air tight).  to make it fizzy on purpose, leave somewhere warm for two weeks, to produce the co2, then somewhere cold for another week for the co2 to be absorbed back into the liquid.
  5. Like
    Crastney got a reaction from Kabob in Kombucha Makers Unite; Where to ask and be answered   
    temperature definitely affects fermentation activity. There will be an optimum value, above and below which the scoby will perform a lot slower, far too hot and you'll kill off the scoby, too cold and you'll just stun it till it warms up again (unless you have experimental grade equipment cooling to temps near absolute zero, with liquid nitrogen etc). from my home brew knowledge, fermentation happens best at around 20 degrees Celcius, but happily within a range of about 18 - 22. of course this varies depending on yeast strain used, so scoby might be different, but 'room temperature' - around 21, should be fine.
  6. Like
    Crastney got a reaction from jmcbn in Kombucha Makers Unite; Where to ask and be answered   
    CB Jar?  is that one with a tap on the bottom with a wide lid?  they're currently £18 in Sainsburys, for an 8 litre jar.  I've not persuaded myself that it's worthwhile yet (but I do still have a pair of astroturf football boots that I bought for a work 5 a side tournament, which I wore once, about 10 years ago, and they cost me £30 at the time!)
  7. Like
    Crastney reacted to jmcbn in Kombucha Makers Unite; Where to ask and be answered   
    Just fill it up as far as the widest part allows.... 
    What you've got right now may not taste great so don't let it put you off - the 2nd ferment gives it a little fizz (& flavour depending on what you add to the bottles), although sometimes it takes a while even for that to build up as the bacteria builds up as the SCOBY matures.
  8. Like
    Crastney got a reaction from jenmidge in Kombucha Makers Unite; Where to ask and be answered   
    my culture scoby starter is certainly looking like it'll be a goer!
    I was worried that it was going slowly, so I did another mug of tea, 4 tsp of sugar, left to steep and cool down, then added that to my starter jar.  this morning there is definite circle of scoby floating on the top!  hurrah!
    I obviously need to multiply it up into a bigger jar, then let it ferment and then bottle.  Obviously the caffeine will be less - normal tea is one tea bag per 330ml mug, roughly.  this is x tea bags per litre, and you only have a small glass at a time, and you drink it with another glass of water anyway.  I don't think any caffeine is lost during fermentation though.
    how soon can I start a continual brew in one of those jars with a tap?
  9. Like
    Crastney got a reaction from CaseyP in Kombucha Makers Unite; Where to ask and be answered   
    there is sediment, but the lovekombucha website says that that would be from the ginger juice.  The earlier link to culturing your own suggests to only use a live culture that is unflavoured.  no harm in trying anyway.  I've had far too much of it today (400ml?) and not enough water besides, so I'll keep what's left and try to culture it up.
  10. Like
    Crastney got a reaction from Puckertoe in Help! Resources in the UK   
    I've substituted Rooibos for tea, can't remember the make, and also got some chai tea bags too, I'll check the make when I'm back as they're compliant.
     
    We get an A&C fruit and veg box, I'm thinking of changing it to just veg, and maybe more, as we've suddenly started using it all up with a few days to go, and having to buy more veg in Sainsbury.  We always used to have leftover veg each week, and never sure what to do with it.