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Old 01-05-2013, 09:10 PM   #11
JRub
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Nov 2012
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This is normal. Do not trash it. All of the black bits are just dead yeast and by product of the fermentation. The white is new scoby beginning to grow. Fill er up again, and let it ferment. It isn't always pretty, but its normal.

 
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Old 01-05-2013, 09:11 PM   #12
JRub
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Although you do not need two SCOBY in one batch. Even just a piece of one will do it fine.

 
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Old 01-06-2013, 03:06 PM   #13
carsick
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Quote:
Originally Posted by JRub View Post
This is normal. Do not trash it. All of the black bits are just dead yeast and by product of the fermentation. The white is new scoby beginning to grow. Fill er up again, and let it ferment. It isn't always pretty, but its normal.
thank you for the reassurance , glad i havent thrown it away , been waiting ages to have this daily , today is harvest and rebrew day

 
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Old 01-06-2013, 04:02 PM   #14
carsick
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do i just pour more tea sugar mixture in and not interfere with the creation taking place?

 
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Old 01-07-2013, 07:00 AM   #15
JRub
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Yes, just pour more in the top.

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Old 01-08-2013, 06:00 PM   #16
matteroftaste
 
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but make sure its cool!
enjoy the kombu, and that benefits it brings, ive been drinking mine daily for 6 months and it has done wonders for my IBS!
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Old 01-08-2013, 07:31 PM   #17
matteroftaste
 
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Originally Posted by carsick View Post
you dont chew on any of that stuff or anything , theres bountiful clear liquid to be had underneath that mess
i often come across mini scobies in half drunk bottles that i eat just fine.

you can make scoby candy with baby scobies that are thin and young by coating them in sugar overnight then drying them out on the lowest setting in an oven. tasty!
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Old 01-09-2013, 04:52 PM   #18
carsick
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but make sure its cool!
enjoy the kombu, and that benefits it brings, ive been drinking mine daily for 6 months and it has done wonders for my IBS!
what do you mean make sure its cool? ive got it in the airing cuboard so its quite warm. my room temp at the moment is rarther cold , winter in uk. im really likeing it , ive been feeling really good , im flavouring two jars at the moment and scobys are forming , blueberry and ginger scoby sweets haa , i love this stuff

 
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Old 01-09-2013, 06:20 PM   #19
jambafish
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Jan 2011
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Looks perfect to me.
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Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA

Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,

Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes

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Old 01-09-2013, 06:23 PM   #20
matteroftaste
 
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Quote:
Originally Posted by carsick View Post
what do you mean make sure its cool? ive got it in the airing cuboard so its quite warm. my room temp at the moment is rarther cold , winter in uk. im really likeing it , ive been feeling really good , im flavouring two jars at the moment and scobys are forming , blueberry and ginger scoby sweets haa , i love this stuff
no i meant when adding fresh tea to the mixture, to make sure its cool to not kill the kombu organisms. mine is at room temp in the uk also, i have a massive 3 gal jar that gets drunk every two weeks.
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