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thin scoby

topic posted Wed, October 31, 2007 - 10:10 AM by  Laura
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Hi all, I finished my first batch a couple of days ago, after getting a scoby off of ebay. After 8 days the tea tasted finished, but the baby was very thin. I removed the scoby's and poured the finished tea into a glass container, and then started a new batch with the original scoby because I felt the baby was too thin to use.

I'm not sure why my baby was so thin. I've read that it could be because it was cold. The area I'm keeping it in never drops below 70F, and is usually around 73F. Is this too cold? I'm just trying to figure out where I could have gone wrong so that my next baby will be the proper thickness.
posted by:
Laura
Maryland
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  • Re: thin scoby

    Sat, November 3, 2007 - 11:56 AM
    Mine came out really thin, too, but I have no idea why. I'm only on my third batch of brewing, and I started my scoby from GT's. At first I just assumed it would take a while to get thicker, but it hasn't really changed much... it still works, though. It's still making Kombucha.

    I also thought it could be because of the cold, but even during the fires here last week, when it was staying between 80 and 90 most of the time, there wasn't much change. Hopefully someone has some insights...
  • Re: thin scoby

    Mon, November 12, 2007 - 4:16 PM
    yeah, this is my exact situation. nine days, already the tea is sort of vinegary and tastes good, but the scoby is just a thin layer of scum. i'm about to start a new batch with the original scoby just like you. someone told me i just need to wait longer to let the scoby form, but then it will get so sour i'm afraid! maybe we didn't add enough sugar? i hope someone has some tips!!
    • Re: thin scoby

      Tue, November 13, 2007 - 12:32 AM
      I'm begining to think that the clear jelled layer is the active part of the culture. The yellow "steaks" that form merely consist of buildups of layer upon layer of clear jell that's gone dormant. You actually can seperate the layers by carefully tearing the scoby apart. Then you get more surface area of the culture exposed to the growing medium and things pick up a bit.

      Never mind how the culture looks; if it's obviously active, then all is OK...that's all you need to know.

      Yes, temperature is a factor. The kombucha culture tends to slow down and even go dormant in cooler settings. Like most of nature, and in physics, your culture will get more active within greater warmth. You can try amping up the process by feeding it a half cup of dissolved sugar in water that's been cooled back down to room temperature.

      Let me know if it works for you.

      B!

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