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SCOBY Hotel: Occupied.

One batch in the fridge, two fermenting and SCOBY Hotel (front, lleft)

One batch in the fridge, two fermenting and a SCOBY Hotel (front, left).

I moved a batch of Kombucha to the refrigerator today. It was in a 1 gallon carboy, with a narrow opening. The SCOBY has become rather substantial, so it is difficult to remove. I wrestled with it a bit and managed to get it into a clean bowl and rinse it off. The was a small, sludgy SCOBY that I disposed of, along with bits and globs. I took a couple of nice healthy pieces and started my new batch. I added the rest of the SCOBY to a quart size canning jar with a little Kombucha and a sprinkle of sugar…viola! SCOBY Hotel! I covered the top with a double layer of coffee filters and screwed on the ring. I’ll refresh the liquid in the hotel every couple of weeks and add or remove SCOBYs as needed. (I have 3 in the hotel currently…I actually started it last week with SCOBY from the 1/2 green tea & 1/2 Earl Grey batch.) The SCOBY Hotel is kept at room temp, indefinitely, with regular refreshing.

I have one other batch in progress since 3/23. I tasted it and it definitely needs more time to ferment…still sweet and no tart. I might need to go ahead and get a third batch into rotation, so that the supply stays steady. The good news is that I have drastically cut down on my soda consumption.

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Day 134 Status Citra Saisons and Diet Root Beer

Switched back from blow-offs to airlocks

Switched back from blow-offs to airlocks

A quick update on my current projects: 1) Diet Root Beer. I prepared a replacement cap for my test bottle, I opened the tester and heard a slight CO2 escape. I poured a very small amount in a glass. There were very few bubbles. The soda was obviously undercarbed, but had some…hopefully, that will continue to increase! The flavor was strong on the root beer and not overly sweet, but it does have a little “diet” aftertaste. It’s okay, though, for the trade-off on sugar. I’m just hoping it carbs enough! Next time, maybe a little sweeter. I may have to find a way for a little more sweetness and a little less aftertaste without upping the sugar too much.

2) I switched back to regular airlocks for the Citra Saisons this afternoon. The action seemed to have relaxed sufficiently. Still on the heating pad on “low”  and wrapped in the Space Blanket. The main batch is bubbling about every 8-10 seconds and the little bonus gallon, that I’m going to rack onto vodka soaked cherries, is at about 18-20 second intervals. Looking good! A lot of trub…I’ll probably get 4-1/2 to 5 gallons out of the big carboy and 2/3 gallon on the small one, but they should be good!

3) Moving the Hi-Nelson Saison w/Hibiscus to storage. They were bottled on July 27th. Should be a couple of weeks before I open one and a month before I expect them to really be ready.

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