Sieren, Yay for baby scoby!
I ended up transferring my new large scoby to one jar and the small thicker scoby I peeled it in half and it has it's own jar. I call it peeling, but it was much more akin to ripping. I did this on Saturday or 4 days ago. I checked in on that jar this morning and there is a nice scoby on top again, but I can't tell how much of it was from the old split scoby. For me it requires taking a chair halfway across the kitchen to stand on because I ferment my KT on top of my kitchen cabinets. Then I carefully have to take it down and I do a complete inspection on the table or counter. I'm in a small place and with cooler weather, up near the ceiling is probably the warmest of my options.
I haven't checked the other jar. I have slight concern for the other scoby. I peeked, which is simply lifting the cloth, a few days ago and all appeared well. But I made a silly mistake and I'm hoping that it was really nothing. At one point in the process of peeling scoby, tranferring KT into both jars and all that goes on....... *I don't have a glass bowl large enough to hold the freshly brewed tea, so it is in a steel pot.* This is pure sweet green/black tea, and I think, "ah, it'll be OK if I set scoby B in this tea...." I needed to put it down and I was going to pour the existing KT between jars and didn't want the scoby to be in the mix. Do you think it's ok? This was a full gallon sweet tea, but I'm not sure if it ever touched the bottom. I'm hoping that the fact that it was simply scoby that hopefully the tea somehow protected it...... one can wish can't they? Any thoughts?
I have two questions......
Do you always taste your tea, even during the ferment process? Is it weird that I've not tasted my KT even though I've had tea fermenting with scoby for a month? I've promised DP that we are going to bottle some from each of these jars when it's ready. It's only been 4 days, so that's a little soon, but I'm guessing in maybe 6-7 days I'll bottle?
Where are some of the unique places you use for the fermenting process? I have my KT covered with a thin, white, cotton kitchen towel. Is that enough, should a thicker, more light blocking towel also be used? Where and with what do you ferment?
Long Live KT and those who Love KT Live Long