|From time to time, the home brewer of KT may wish to take a break from the process of mushroom tea culturing. There are several
methods one may use for short term storage of the mushroom culture. If the time frame for stopping production is a week to two weeks
then the process is as simple as making up a fresh batch of tea/sugar solution and leaving the batch to sit in a cool place.
The temperature should be a little lower than optimal to slow down the culturing process, yet not too much,
to make the culture go into a dormant state.
Upon return or desire to restart production cycle, simply make fresh kombucha tea solution as per directions.
The tea that is a couple of weeks old may be too strong with vinegar to be drinkable, however, it will start a new batch easily.
If the time frame is between 2 weeks and a month, then a second process should be followed. Make a fresh batch of tea solution and start
a new batch a 2 to 3 days before departure or ending the brewing production. After the third day, place whole brewing container into the
refrigerator and leave until return. Use a lid or covering that will not allow for excessive evaporation, say a loose fitting lid or covering part
of the opening with plastic wrap. Storing the KT in the refrigerator will slow down, but not stop, the culturing/brewing process. After
returning to production, the cultures may need a cycle or two to completely return from their dormant state.
Though suggested by some authors on kombucha, one may freeze the mushroom cultures and return to them when ready.
We do not recommend freezing the cultures as this puts great strain on the bacteria and yeast colonies,
destroying many cell walls and in turn reducing the amount of active cultures present.
Better the have a friend maintain the mushroom cultures in your abstinence or obtain a new culture from a
quality source when ready to begin brewing kombucha tea again.
Since one can regulate the temperature of the brewing process, the length of time needed for culturing can be extended.
Example would be storing the brewing jars in a dry cool place to slow the process when traveling. In most cases, simply discarding the
old tea and starting a new batch is all that is needed to restart your production of your very own raw kombucha tea beverage.
|Benefits of Kombucha : | : Kombucha Use : | : Warnings : | : Cultures & SCOBYs : | : Mushrooms : | : Bottled Kombucha Tea : | : Brewing & Care : | : Organic Starter Kits : | : Kombucha Extract
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