Transfer scobies- cut melons longways and add. After adding melons just know it is still fermenting. Remove seeds and add your beet-Apple juice to produce a healthy sweet treat.
This is a good week and a half worth after bottling. I will wait a few hours before tasting, to allow it to cool...
I can post anywhere I'd like, that's why.
Why not inform yourself on growing kombucha in the first place and not offer solutions to problems on the forums? Seems all you like to do is create problems. :)
Results. 3 hours at 325°
Taste: it tasted like cinnamon honestly- I coated it with organic raw cane sugar before baking just to be sure they would be sweet. They weren't as sweet as it was strong with the cinnamon flavor.
Next time: im going to do the same thing BUT I have to cut the scoby...
I am experimenting with ..
1/2 cup of cinnamon
2 1/2 cups of organic raw cane sugar
ziplock bag.
This Scoby has been sitting in the fridge marinating since last nights transfers.
I plan to let this sit a week before actually baking it at slow temperature 250-300.
Never tried this before-...
Looks like a healthy scoby to me.
I've grown scoby's of all different colors and consistencies.
83° is the sweet spot. But it will continue to grow in the temperature you can provide.
Best of wishes
Wizard works
If the scoby sinks it is dead or unable to process the base you have introduced it to.
Chances are it fell way to far out of PH and couldn't sustain the basified or acidic conditions it is in.
Either that or it wasn't properly covered and wasn't able to ferment- so it simply existed until it...
All of these would be minutely effective in a brew and would negatively affect the brews ph in a long term ferment it would be a waste of your time- being that leucine , isoleucine, and valine could have beneficial effects on the finished product suspended in the right tea it would most likely...
Kombucha on average contains less then 1% of alcohol. It is beneficial because of all the strains of beneficial gut bacteria it is able to produce.
We are more bacteria then we are human!
Best of wishes
Wizard works
It will carbonate on its own in normal room temps. Cultures can survive as long as they aren't frozen - or boiled past 108° for future reference.
Like yooper said the scoby will survive!:)
Cheers ,
Wizard works
This is a scoby with a colony of yeast forming to fall to the bottom. yeast forms at the bottom of the brew as a by-product of the sugars and beneficial food like attributes from your tea of choice (Tisanes is what it eats). It looks healthy and normal to me!
Cheers,
Wizard works