Guest guest Posted August 28, 2002 Report Share Posted August 28, 2002 I am not sure about making Kombucha in a bottle. The opening is too small and the mushroom needs air. How did you get the mushroom in there anyway? I think it is normal to have foaming when pouring liquid into a bottle because you need a narrow stream to get it in. But it could also be soap. When I made Kombucha I always used a gallon size glass jar. I think anchor hocking makes them. I think they are supposed to be cookie jars but they worked well for kombucha. Irene At 12:21 PM 8/28/02, you wrote: >I think i'm on a roll for making everything wrong I'm just now making my >first batch of kombucha, following the NT recipe. The only two things i >didn't follow to a " T " are the sugar (I used organic - the recipe doesn't >specify) and the vessel (I used an apple juice 1 gallon bottle - the recipe >says to use a 7 qt. pyrex bowl). I had read on one of the kombucha web sites >that organic sugar was recommended...not sure if this makes a difference. >Anyway, everything seemed to be going well until i poured my cooled >tea/sugar/water mixture into my vessel and the top became all foamy...is >this to be expected when pouring organic sugar/black tea/water from one >vessel to the next? If not, then i assume I didn't rinse the apple juice >bottle well enough and it's soap scum. it was very difficult to clean out in >my tiny sink, unfortunately. I will be very disappointed if that is soap >scum, because i don't think i should drink it then. I do have one more >mushroom, but no more kombucha with which to make a new batch. any advice? i >tossed the second mushroom into a small amount of raw ACV as i read that >this can be used in place of kombucha when making up a new batch, as the >mothers are quite similar. but that was a desperation measure, because i >don't know how else to keep this last mushroom, until i can get a big enough >pyrex dish and some starter kombucha. > >Suze Fisher >Web Design & Development ><http://members.bellatlantic.net/~vze3shjg/>http://members.bellatlantic.net/~vz\ e3shjg/ >mailto:s.fisher22@... > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2002 Report Share Posted August 28, 2002 I bought mine from GEM because I didn't know anyone in the area with a spare and GEM was by far cheaper than the other two sources listed in NT, and the instructions say that for the best results the container should be as wide in diameter as the tea is deep. So definitely go with the bowl when you get ahold of one. As far as the foam, things seem to foam just from pouring sometimes, depending on the dynamic, BUT-- how much is it? Personally, unless you are using something with chemical scents or antibacterial stuff, I wouldn't even worry about it, I'd just drink it anyway. The anti-toxins in the kombucha will probably outweigh and toxins in the soap ;-) Also, while it would take a while, if it's that big of a deal, you could make the kombucha and use it as the pre-made for the next batch, since if you make a bunch, the quantity of the soap in just a half a cup would be tiny, but I wouldn't worry about it. chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2002 Report Share Posted August 28, 2002 Suze, When I don't want to make a new batch of Kombucha for a while I will put the mushroom, a cup of kombucha tea, and about a cup of sweet tea in a bowl covered with a paper towel. This seems to work well. You can also keep the mushroom with some finished tea covered in the fridge. I kept one for over a month without giving it fresh tea and it worked fine on my next batch. Maybe you should put some sweet tea in with the mushroom and ACV. A new one will grow on top of it. a ----- Original Message ----- From: Suze Fisher Sent: Wednesday, August 28, 2002 12:21 PM Subject: kombucha help I think i'm on a roll for making everything wrong I'm just now making my first batch of kombucha, following the NT recipe. The only two things i didn't follow to a " T " are the sugar (I used organic - the recipe doesn't specify) and the vessel (I used an apple juice 1 gallon bottle - the recipe says to use a 7 qt. pyrex bowl). I had read on one of the kombucha web sites that organic sugar was recommended...not sure if this makes a difference. Anyway, everything seemed to be going well until i poured my cooled tea/sugar/water mixture into my vessel and the top became all foamy...is this to be expected when pouring organic sugar/black tea/water from one vessel to the next? If not, then i assume I didn't rinse the apple juice bottle well enough and it's soap scum. it was very difficult to clean out in my tiny sink, unfortunately. I will be very disappointed if that is soap scum, because i don't think i should drink it then. I do have one more mushroom, but no more kombucha with which to make a new batch. any advice? i tossed the second mushroom into a small amount of raw ACV as i read that this can be used in place of kombucha when making up a new batch, as the mothers are quite similar. but that was a desperation measure, because i don't know how else to keep this last mushroom, until i can get a big enough pyrex dish and some starter kombucha. Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2002 Report Share Posted August 29, 2002 >>>>I am not sure about making Kombucha in a bottle. The opening is too small and the mushroom needs air. How did you get the mushroom in there anyway? ------>irene, i just lifted it out of the small jar it came in and plunked it in! it immediately spread out across the top of the liquid in the apple juice bottle. btw, the person i got it from uses a similar bottle. i still want to get a wide pyrex bowl, though. what a strange looking creature the kombucha 'mushroom' is...i looked at it floating in my tea water and thought it looks like a bizarre flat jellyfish in exile from the black lagoon! kefir grains look so 'normal' to me now, i wonder if i can ever get used to drinking the juice of an eerie-looking 'jellyfish' thing! LOL Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2002 Report Share Posted August 29, 2002 Suze I'd leave the kombucha at work in your jar and see how it does. Liquids like these do foam sometimes, mine does anyway and I think if you had enough soap in there to foam like that you'd have noticed it before pouring the tea in. You can start a culture off with vinegar instead of kombucha. Den Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2002 Report Share Posted August 29, 2002 <You can start a culture off with vinegar instead of kombucha.> how do you do that Den? TIA Dedy ----- Original Message ----- From: " Den t " <den@...> < > Sent: Thursday, August 29, 2002 12:52 PM Subject: Re: kombucha help > Suze > > I'd leave the kombucha at work in your jar and see how it does. Liquids > like these do foam sometimes, mine does anyway and I think if you had > enough soap in there to foam like that you'd have noticed it before > pouring the tea in. > > You can start a culture off with vinegar instead of kombucha. > > Den > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2002 Report Share Posted September 2, 2002 In a message dated 9/2/02 2:15:09 PM Eastern Daylight Time, irene@... writes: > Actually I am sure that is all that important. I made my Kombucha without > adding anything but the mushroom for over a year before finding out I was > supposed to add some kombucha. It always came out fine. It isn't to feed the culture or anything, it's just because the acid inhibits mold or other microorganisms from competing with the kombucha. Probably not a problem unless you have a mold problem; otherwise it's just an insurance. Good to have though-- I usually don't get into car accidents when I go out and drive either. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2002 Report Share Posted September 2, 2002 One of the books I have says if you don't have any kombucha from a previous batch you can start your first batch with a drop of unpasteurized vinegar. I haven't tried it myself though. Den In article <002e01c24fa2$6f06ad40$55777ad5@preinstalledco>, Rundle wrote: > <You can start a culture off with vinegar instead of kombucha.> > > how do you do that Den? > > TIA > > Dedy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2002 Report Share Posted September 2, 2002 Actually I am sure that is all that important. I made my Kombucha without adding anything but the mushroom for over a year before finding out I was supposed to add some kombucha. It always came out fine. Irene At 09:32 AM 9/2/02, you wrote: >One of the books I have says if you don't have any kombucha from a previous >batch you can start your first batch with a drop of unpasteurized vinegar. I >haven't tried it myself though. > >Den > >In article <002e01c24fa2$6f06ad40$55777ad5@preinstalledco>, Rundle wrote: > > <You can start a culture off with vinegar instead of kombucha.> > > > > how do you do that Den? > > > > TIA > > > > Dedy > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 Sherri, I use quart mason canning jars. Sandy oliveview1966 <krollr@...> wrote: I have my first batch of kombucha ready this morning and I am not really prepared for the storage part. Everything I read on the internet says you need something like homebrew bottles. What else can I use that I can get my hands on today or that I might have around the house? TIA, Sherri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 --- oliveview1966 <krollr@...> wrote: > I have my first batch of kombucha ready this morning > and I am not > really prepared for the storage part. Everything I > read on the > internet says you need something like homebrew > bottles. What else > can I use that I can get my hands on today or that I > might have > around the house? > Pint glasses? Glass jugs? Even a vase if you don't have anything else! It should be some material that doesn't react with the liquid, so glass, or glazed ceramic, but not metal or plastic. Just cover teh top with cling film and leave in a cool dark cupboard, or in the cellar. Jo ___________________________________________________________ALL-NEW Messenger - all new features - even more fun! http://uk.messenger. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 : I have my first batch of kombucha ready this morning and I am not : really prepared for the storage part. Everything I read on the : internet says you need something like homebrew bottles. What else : can I use that I can get my hands on today or that I might have : around the house? : : TIA, : Sherri : : Don't worry about it....there's no special storage requirement. many of my batches stay in the brew jar...are decanted by the glass. do keep in mind, it'll continue to ferment....so if you like it where it is taste wise refrigeration will slow it down. enjoy, tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 How much head room do you leave? Do you have a problem with pressure build up? Re: Kombucha help Sherri, I use quart mason canning jars. Sandy oliveview1966 <krollr@...> wrote: I have my first batch of kombucha ready this morning and I am not really prepared for the storage part. Everything I read on the internet says you need something like homebrew bottles. What else can I use that I can get my hands on today or that I might have around the house? TIA, Sherri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2004 Report Share Posted September 29, 2004 I never thought about that, but I leave about an inch, because I have kids who drink it and I want them to be able to handle the jar with minimal mess. krollr@... wrote:How much head room do you leave? Do you have a problem with pressure build up? Re: Kombucha help Sherri, I use quart mason canning jars. Sandy oliveview1966 <krollr@...> wrote: I have my first batch of kombucha ready this morning and I am not really prepared for the storage part. Everything I read on the internet says you need something like homebrew bottles. What else can I use that I can get my hands on today or that I might have around the house? TIA, Sherri Quote Link to comment Share on other sites More sharing options...
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