Brewing a month
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Its now grown a lot, and it looks pink much like the rest of the scoby. All the little loose scoby's conglomerated into a big scoby. So I have a bottom scoby and a top scoby.
Does that mean something ? My previous Healthy home market K'Cha based scoby was all floaters.
I may in a few days drain this out drink it and put the 2 scoby into the top only one. Oh, the floaters bottle has a sediment of what looks like yeast.
Does that mean something ? My previous Healthy home market K'Cha based scoby was all floaters.
I may in a few days drain this out drink it and put the 2 scoby into the top only one. Oh, the floaters bottle has a sediment of what looks like yeast.
It means progress is being made. Your patience is being rewarded.
As for different appearances, these living creatures always try to adapt to their new surroundings. It's just evolution taking place before your eyes. They'll do what they need to do to perpetuate themselves, while we sit back in awe of it all.
As for different appearances, these living creatures always try to adapt to their new surroundings. It's just evolution taking place before your eyes. They'll do what they need to do to perpetuate themselves, while we sit back in awe of it all.
To filter the scoby out, just use a kitchen strainer or colander. Plastic is preferable since the acid in the K'Cha can degrade metal over time.
For the nice medallion shape, just use a round vessel to ferment in! They will take whatever shape the surface of your tea is in.
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They probably grow them in small containers for sale. That way they can grow many more of them at once to meet demand.
Nothing wrong with that: Your scoby will grow out to fill it's container nicely, starting with the surface area.
Nothing wrong with that: Your scoby will grow out to fill it's container nicely, starting with the surface area.
The raspberry K'Cha's are good. The 11 day ferment with ebay scoby is pretty acidic and not sweet at all.
The One I brewed for 25 days with a tiny dime sized scoby at the begining and about silver $ sized at the end, has some residual sweetness, so I am happy either way.
There is a bigger batch brewing now ~30% larger with both types, and I would get these 2 out in 15 days and i should still have a sweet one and an acidic one.
The One I brewed for 25 days with a tiny dime sized scoby at the begining and about silver $ sized at the end, has some residual sweetness, so I am happy either way.
There is a bigger batch brewing now ~30% larger with both types, and I would get these 2 out in 15 days and i should still have a sweet one and an acidic one.
OK, I've figured out, I like the acidic one. I'll probably keep that little bit of sweet one around but the rest are all going to be acidic. The one I bought from the local health store had ginger in it. May have made the acidic taste too much, so I ended up thinking I like em sweet. Anyway there isn't much. I'll probably finish it just tasting it, or mixing with the acidic ones.
Best thing for changing the flavor is to add flavorings after you do the ferment.
Reason why is because of adaptation: If you keep putting extra stuff in there, the scoby will change itself to adapt to it. Best to keep the scoby clean and pure and put extra stuff in after you drain the liquid out.
Reason why is because of adaptation: If you keep putting extra stuff in there, the scoby will change itself to adapt to it. Best to keep the scoby clean and pure and put extra stuff in after you drain the liquid out.
Oh, OK too late, there is raspberry flavor in the DNA of these 2 scoby's now.
Also the scoby I bought was nice and pale pink. That and the scoby I have grown from K'Cha are now pink, black, brown, grey, white - liteally patches of any/all colors.
Is that a problem ? No fuzz and it looks and smells and tastes good.
Also the scoby I bought was nice and pale pink. That and the scoby I have grown from K'Cha are now pink, black, brown, grey, white - liteally patches of any/all colors.
Is that a problem ? No fuzz and it looks and smells and tastes good.
Well, they will adapt if you stop using raspberry.
As for those colors, hmmm. Rinse them under cool tap water so the chlorine can kill any surface infection, and then put them in some more tea and go again.
The fact that there is no bad smell really means a lot. You're probably OK.
As for those colors, hmmm. Rinse them under cool tap water so the chlorine can kill any surface infection, and then put them in some more tea and go again.
The fact that there is no bad smell really means a lot. You're probably OK.
zipper8650
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sounds fine to me
This batch hasn't been raspberried. I still am not sure why I shouldn't shake/stir it though.
On the wine I figured out that the sediment is dead yeast. The yeast that is alive is still running through the liquid and making alcohol.
The Scoby is on top, and has some strands sticking downward. Why would it hurt to shake it lightly once a day ?
I actually do a rotate, like turn the thing upside down, so scoby goes to bottom, then turn it back right side up and crack the top again, so it can make CO2.
On the wine I figured out that the sediment is dead yeast. The yeast that is alive is still running through the liquid and making alcohol.
The Scoby is on top, and has some strands sticking downward. Why would it hurt to shake it lightly once a day ?
I actually do a rotate, like turn the thing upside down, so scoby goes to bottom, then turn it back right side up and crack the top again, so it can make CO2.
Well, I don't think it would hurt anything. I just think you're overthinking this. I just brew the tea, sugar it, let it cool, and pitch the scoby. Let it ride for 7 days and I get delicious K'cha.
This may have gone beyond my realm.
This may have gone beyond my realm.
I like to over think things. The K'cha is not as actively bubbling as the wine. Yet there is a layer of bubbles over night everynight. So there has to be somehting that moves the yeast+bacteria to the sugar. Just that rotating it wont hurt will do for now, or if it is bad, I'd like to know why.
I don't think it is bad to move it around, just not needed. The yeast/bacteria will "colonize" the whole batch of fluid. They don't just ferment where the scoby is, they send out "workers" into the tea and ferment the whole thing, more or less, at once.
I got some pink goop climbing the little air space I have in the bottle in my new batch.
I tasted the goop, it tasted very much like K'Cha, and felt like yogurt in texture.
The K'Cha that has fermented 3 days so far also smells vinegar and fruit like.
I used lemon tea to make it.
Some how putting in flavoring after finishing fermenting tastes a little disjointed to me, and too sweet and fruity. I like fermenting flavored tea. raspberry sweet tea fermented beautifully the first 2-3 bottles.
What is that pink goop ? Anyone had it happen ?
I tasted the goop, it tasted very much like K'Cha, and felt like yogurt in texture.
The K'Cha that has fermented 3 days so far also smells vinegar and fruit like.
I used lemon tea to make it.
Some how putting in flavoring after finishing fermenting tastes a little disjointed to me, and too sweet and fruity. I like fermenting flavored tea. raspberry sweet tea fermented beautifully the first 2-3 bottles.
What is that pink goop ? Anyone had it happen ?
That pink goo tastes a lot like the bottom part of the K'Cha. Its some yeast/bacteria based creature.
I am a bit stumped cos it seems to float on the bubbles, and get into the cap, and come out and run down the side in super slow motion, like overnight it has a thin line it flowed sometime. The bottle has over 2" of empty space on top though.
I am thinking I'll let it run its course.
I am a bit stumped cos it seems to float on the bubbles, and get into the cap, and come out and run down the side in super slow motion, like overnight it has a thin line it flowed sometime. The bottle has over 2" of empty space on top though.
I am thinking I'll let it run its course.
