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preserving the mother after she has reproduced? and lemons?

topic posted Fri, April 13, 2012 - 12:30 PM by  Glorious
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I got a scobe from a friend and tried brewing my own batch of kombucha. Everything went great and i just bottled the batch, took out the mother and started a new batch with the baby.
I heard you could refridgerate the scobe for a couple weeks in a clean plastic bag with a little of its juice and it would go dormant and be ready to be used when you were ready to make more tea. I'm just curious if i should put the mother into tea sooner than later, will i kill it by leaving it refrigerated too long?
Should i just keep it for a backup in case anything happens to the baby, which looks like its reproducing and i should be able to peel a couple slices off next time and share with friends. I dont have enough of the glass jars on hand that is why im waiting to brew more.
What should i do?

Also, would adding lemon juice to the finished kombucha destroy the macrobiotic content? I've heard flavoring is okay, but im putting in about half and half for ultra cleansing and was wondering if the lemon, being antibacterial and all, would hurt the kombuchas nutritional value?
THANK YOU!
many blessings
posted by:
Glorious
San Diego
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  • I'm not an expert yet but KombuchaMama doesn't recommend refrigeration. She says it can cause your Scoby to go dorment and not work right after. She recommends making a Scoby hotel by putting it in a glass jar with some of the tea and just covering as you would a batch. You just add a little more tea.

    Continuous Brewing is a preferred method by everyone I've read online. Just make sure when pouring the new sweet tea on it that the tea is at room temp. High temps will kill the Scoby. You can use it to make more tea or save it in the hotel for back up. I have two gallons going right now and just bottled my first batch yesterday. I've read a lot on the subject before starting.

    www.kombuchakamp.com/what-is...-brewing

    I've learned alot from the above link and the link itself is instructions on continuous brewing.
  • hi, maybe just do regular ferments until you have a better understanding of kombucha.
    as a general rule use only camellia sinensis and sugar as a kombucha substrate and amend with other things only after you removed the scoby. i soaked ginseng, hyssop, dandelion, ginger, galangal with great results.
    if you want to experiment, make sure you do it in a separate culture, iow always keep a backup.
    a good way to have backup is to keep scobys in a hotel, and to have two additional cultures in a traditional ferment cycle. then you can start trying out new things.

    for this i would suggest the batch method versus the cb method, simply because it is a more controlled process and loosing it is not as heart-wrecking as a long established cb culture. once you are satisfied with the results and worked out the kinks, it is trivial to convert a batch into a cb culture.

    don't throw away your scobys unless they die (they turn thin, limp and black). it won't harm it, but there is no need to keep a kombucha scoby in the fridge, unless it's hotter than 30C or to condition it before shipping i guess (also avoid plastic and metal!).

    i am keeping the mother and baby scobys together for subsequent brews, breaking them up only when they start taking up too much space in the vessel. then, i am transferring them to a 'hotel' jar, that's topped up with finished kt. the scobys will keep fermenting this kt producing a highly acidic, anti-microbial, healthy kombucha starter/vinegar and i use a cup or two of it per gallon.

    sometimes i think the terms mother and baby can give people a wrong idea about kombucha propagation.
    jars of all sizes and shapes are cheap & easy to find and i think the lemon should be okay... good luck!

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