battler
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- Joined
- Nov 16, 2014
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Hi guys,
Well, just when I thought I was a clever kombucha kid, I'm beat.
My first ever brew was put down 11 days ago with a nice white scoby, and a taste now revealed it is really quite sour.
My recipe was two bags of black tea and one bag of green left to steep hot and then left steeping overnight, 1/4 cup of sugar and filtered water for about 1.5L (about 1.58 quarts) (I followed a recipe)
As it I grew a nice little scoby on top (with the mother sinking to the bottom) I'd read that you're not meant to disturb it much, and was away from the brew, so I held off tasting until today.
Be aware this is Australia - the temperature range here is mostly 18-30 although the house is generally at a more even temperature.
That's quite warm for KT, but not over the top, but still... it's really sour.
It would appear I've activated my yeast too quickly and the evidence would suggest that I've left it too long, and possibly made the tea too strong initially.
This is the best info I can find about warm temperatures.
http://kombuchatea.tribe.net/thread/0b8224de-eeb7-494b-acdc-97ff59617cb1
Does anyone have any suggestions for what I should do with my too sour brew now, and for avoiding similar problems? I should taste earlier, that's for sure. Off to a bad start - any advice appreciated.
Well, just when I thought I was a clever kombucha kid, I'm beat.
My first ever brew was put down 11 days ago with a nice white scoby, and a taste now revealed it is really quite sour.
My recipe was two bags of black tea and one bag of green left to steep hot and then left steeping overnight, 1/4 cup of sugar and filtered water for about 1.5L (about 1.58 quarts) (I followed a recipe)
As it I grew a nice little scoby on top (with the mother sinking to the bottom) I'd read that you're not meant to disturb it much, and was away from the brew, so I held off tasting until today.
Be aware this is Australia - the temperature range here is mostly 18-30 although the house is generally at a more even temperature.
That's quite warm for KT, but not over the top, but still... it's really sour.
It would appear I've activated my yeast too quickly and the evidence would suggest that I've left it too long, and possibly made the tea too strong initially.
This is the best info I can find about warm temperatures.
http://kombuchatea.tribe.net/thread/0b8224de-eeb7-494b-acdc-97ff59617cb1
Does anyone have any suggestions for what I should do with my too sour brew now, and for avoiding similar problems? I should taste earlier, that's for sure. Off to a bad start - any advice appreciated.