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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > SCOBYs Are Useless
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Old 10-04-2012, 03:05 AM   #11
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thank you for the reply and for helping me out.... I was also wondering if you can add kombucha to shampoo or if it would have any effect topically or not...

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Old 10-04-2012, 03:31 PM   #12
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I think you could add it to shampoo, I think some people apply it afterwards as a conditioner almost.

It works great on the skin all over the body. It feels a little weird and smells a little funny at first but it quickly goes away, it seems to really benefit the skin.

I like to use well aged and soured kombucha for those purposes so there is as little residual sugar as possible.

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Old 10-04-2012, 03:56 PM   #13
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I thought the Scooby is like a yeast starter for beer.. it has allot more yeast and bacteria cells stored up in the pellicle membrane than just the liquid kambutcha in its self.. I've taken a hiatus from kambutcha for a while but am having problems with my gout again so I'm starting up a 2 gallon continuous set up so I can pull 2-4ltrs off a week..

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Old 10-04-2012, 04:36 PM   #14
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That sounds nice, yes continuous is my favorite method. I can average about 2 20 fl oz bottles per day from each 2-1/2 gallon brewer.

It has taken me a year to finally get a good consistent brew but I have my system down now. Most recent discovery is the use of Woodstock Farms cane sugar in the bottles during second ferment - it adds this absolutely amazing buttery toffee flavor and adds tons of carbonation. I have gotten the carbonation with other cane sugars but none others I've tried have had that buttery toffee flavor like the Woodstock Farms. That with ginger and elderberry left to second ferment for a few weeks seems to do the trick.

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Old 10-04-2012, 05:20 PM   #15
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You track your gravity at all? With my 1 gal batches in the past I think I was using about 6 ounces and got around 1.015-1.020, somewhere around there.. can't remember..lol.. seemed like if I went over that I started getting the unpleasant vinegar burn.. might even do a little less this time around..

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Old 10-04-2012, 05:36 PM   #16
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I don't track the gravities at all, I just go completely by taste. Sometimes yes they do get a little bit strong if I leave them in 2F for too long. Up to about three weeks it seems OK as long as the temps aren't too high. It seems like they don't get very vinegary in the second ferment in the sealed bottles but they will get pretty strong almost throat burning feel to them. I've got probably 100 or so ez-cap bottles I rotate through. I usually drink about four or five a day. That might be too much of it to drink though I'm not sure. I like them bone dry after 2F, I don't like it sweet at all. If I leave it too long in the continuous fermenter yes that gets really nasty strong vinegar tasting.

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Old 10-05-2012, 02:13 AM   #17
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i have this scoby in my fridge from last december in a bag.. im gonna try and get a liter batch going with it.. if not ill just get a bottle of GT again.. i also want to try and induce brett into it for the main yeast!!

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Old 10-05-2012, 02:15 AM   #18
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Hm interesting, looks pretty thick and leathery. Seems like it might take a bit for the yeasts to get active again, I might put it and some of the tea in a 'sacrificial' starter batch with a little fresh sweet tea for at least a few days to try to get her going again before trying to actually use her in brewing. Hm what is the addition of Brett you mention, I am not familiar?

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Old 10-05-2012, 02:22 AM   #19
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Hm interesting, looks pretty thick and leathery. Seems like it might take a bit for the yeasts to get active again, I might put it and some of the tea in a 'sacrificial' starter batch with a little fresh sweet tea for at least a few days to try to get her going again before trying to actually use her in brewing. Hm what is the addition of Brett you mention, I am not familiar?
yeah, the liter batch would be the sacrificial starter to see if it will get going again.. this scoby is around 12 generations thick.. brettanomyces is a wild yeast that grows on most fruit and concidered a flaw in most styles of beer.. if you contaminate your equipment with it it is hard to get rid if the contaminent without buying new stuff.. it adds a complex range of flavor to sour ales (funk)..
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Old 10-05-2012, 02:47 AM   #20
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when i get home tinight after my curling league i will post a pic of it in the bag and you can let me know what you think when ya get a chance.. if i remember it was getting dark so i decided to stop brewing it cause i had a little supply built up.. was even thinking about frying it up and making a burger outta it..lol..

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