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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > fermenting cider with scoby
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Old 09-28-2013, 11:36 PM   #11
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The image is really small on the mobile app. I'll try to look at it when I get home but what I can make of it, looks good.

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Old 10-03-2013, 06:31 PM   #12
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sampled it last night for the first time. was pleased, so i racked it and topped the vessel with more fresh cider from the same farmer.

the latest photo of the vessel / scoby was captured over a week ago, but the scoby didn't change much after this.



last night at the time of racking, it had been about 10.5 days since pitching the scoby. the vessel was resting in ~70-75F for the duration. i'm pleased with the results. it's got a funk aroma i associate with all my kombucha tea. it's got a slightly creamier mouthfeel than my tea. flavor is acidic but not overly acetic at all. the cider cuts through just enough to add complexity. i get hints of vanilla and cinnamon if i really dig into flavor profile.

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Old 10-03-2013, 06:31 PM   #13
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double post

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Old 10-04-2013, 12:55 PM   #14
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Sweet glad it turned out!

I set a couple bottles out for 2F from my last batch, and put 50ml of store "fresh squeezed" cider in each. Left capped for 4 days, then refrigerate. They had a weird funk to them too. Taste and appearance was fine. But after sitting out on my desk for a couple hours, and it warmed up, it started getting a funky aroma that was less than pleasant.
I'm thinking maybe the cider just turned on it's own instead of being fermented by the kombucha.
It was very flat too.

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Old 10-07-2013, 12:39 AM   #15
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What is the alcohol content of the cider? If it is quite high the native yeast or even just kt yeast in general is not tolerant. So no matter what the level of sugar the alcohol is probably inhibiting fermentation as well as the growth of your scoby.

All that said I have a feeling you arent talking about alcoholic cider. Otherwise I wouls say the temp was too low for the yeast to actively process all that sugar.

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Old 10-07-2013, 03:21 AM   #16
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"Cider" in the US is not fermented. It would only contain whatever residual % it naturally possesses.
"Cider" over seas is fermented and equivalent to "hard cider" in the US.

I was reading about cider last Friday lol

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Old 10-10-2013, 02:10 PM   #17
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my last comment here... my second batch on top of the existing scoby pictured above took less than a week to reach a similar profile as the first batch. obviously the development of the scoby itself prolonged the fermentation. glad i tasted this second batch when i did; i wouldn't want it any more acidic than it is. for specifics, i topped off with a fresh batch of cider last wednesday night (10/2) and racked it off the scoby yesterday morning (10/9). so while it was just short a week, i'd say a week is about right.

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Old 10-10-2013, 02:19 PM   #18
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~7 days is my brew cycle as well. I harvest the old and start a new every quarter moon. First quarter coming up tomorrow! Still have so much in the fridge from last week, I have resorted to using kombucha to trade with other people lol

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