Sunday, March 9, 2014
experiments within experiments
So I started the second part of my Kombucha project last Thurday. I took two of my new batches and placed them in a darker, warmer area of my house. I kept the other two in the kitchen (one of which was the fourth starter one that hasn't quite made it to part two yet). I'm glad to say that the fourth one is ready for part two :). I also noticed that the two batches that I placed in my warmer (and darker) than my kitchen have begun growing new SCOBYs faster than the one in the kitchen. Unfortunately, my constant looking at them, photographing them, and moving them around caused one of the SCOBYs to sink to the bottom. Like everything in science: Let's see what happens.
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Great work here, Martin. Looking forward to tasting. I've yet to manage kombucha. Part of the problem is that it usually needs sweetening and as a diabetic I can't really do sugar.
ReplyDeleteFrom the web research I have done, the sweetening is more to feed the SCOBY than to actually flavor the tea. Also depending on how long you allow it to ferment determines whether how acidic/vinegary it is. I guess I could have done a before and after sugar test on it, yet not sure how to begin to accomplish this.
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