Recent content by vjekob

The "suspicious" parts don't seem to be fuzzy - they are just like small pin heads - I checked after the last post and I guess the top scoby must have fallen a bit into the kombucha when I was getting a tasting sample and I can't see those "suspicious" parts anymore - so fuzzy surface is the...

I guess I was fooled by the not so sour taste/long brew - thought the brew had not completed, but now I tested with pH paper and see a pH of about 3.5 - so I guess it's about ready. Do you use a pH instrument/which one ? Not sure what to do about those white dots- should I throw the top layer ...

I'm not the type whose intention is to be condescending and insulting but it would be good to analyze one's text to see where the condenscending and insulting words are - I could make quite a few comments about what is written above but I will not - I'm here for kombucha. Everyone can...

I've got two 5l glass jars (one with a scoby hotel) and the other with my regular brew. I use 80g sugar/l , 2 green tea bags/l and make about 4l of tea and the rest (about 0.5l is old brew) . I have swapped type of sugar a couple of times using demerara and white sugar. It is winter and I...

After some more "research", I could only conclude that the less refined sugar still contains minerals which white sugar does not. Scientific hippie, as someone who has helped a family member battle cancer with nutrition/food, I just have to comment about your statement about food so that...

I have two fermentations ongoing -one with white sugar and the other with Demerara sugar - I understand that the Demerara contains some vitamins and minerals/nutrients (a large portion of which has been removed from the white sugar - I presume that the Demerara based Kombucha would retain these...

OK, that's cleared up a lot of things. What about handling the SCOBY if it is needed for some reason eg dviding it or removing a very old layer - could one do this with clean hands (normally washed hands) or are gloves necessary (I'm always worried about introducing "other materials/substances"...

@RPh_Guy - much appreciated ! That has cleared up a lot of things - I was so focused on the pellicle new, old, etc. I didn't consider the fact that points you brought up. From this info I then conclude that it doesn't matter which pellicle I take for the new batch - an old multilayer one...

OK thanks - I don't have a flow through system, so I can only taste by disturbing the top scoby - I just got worried that something was wrong, guess will have to be patient.

bumpety-bump - can someone please comment ?

bumpety-bump - can someone please comment ?

bumpety-bump - can someone please comment ?

My Kombucha jars (each is 5l) sit on the kitchen cupboard covered with cloth. The jars have a wall behind them, are near the window , but with no direct sunlight and the cloth covers a large part of the jar. For this last batch, I filled the jar more than usual - approx. 2cm-3cm to the top of...

Can I put the SCOBY's from white sugar and cane sugar in the same SCOBY hotel and would it matter what type of sugar is used in the SCOBY hotel ? Is there such a thing as ideal number of layers/thickness of a SCOBY? How many layers should a SCOBY have when it is put into a SCOBY hotel? Can...

Is there much point in using something like Demerera cane sugar or other types of sugar vs white sugar to get a healtier Kombucha ?