Guest guest Posted July 13, 2007 Report Share Posted July 13, 2007 In message <838502.49780.qm@...> you wrote: > I'm recently new to Kombucha. I have my first two batches in progress > (5 day split between them). Despite making a couple of mistakes > (I used green peppermint tea and raw sugar - apparently this goes against > the professionals' advice) they seem to be coming along really fast and > strong. Hello , compatriot! Argh, peppermint tea ;-) I had bough a packet of 'green tea and nettle' which turned out to be green tea and peppermint (a fault in the packing). It brewed alright, but I have to use it for the bath, as my tastebuds abhor the taste of peppermint .... Yea, I know, anything with strong oils is not recommended for brewing, but I would make an exception with Earl Grey Tea (black and green) which makes an absolutely splendid KT. A previous List List mother brewed with this tea exclusively and very successfully. > The first brew (half a gallon) is doing well and I hope to bottle within > a day or two. How long are you brewing, and what taste do you expect? > The second brew is larger (1 gallon). When I made this brew > I dropped two 'lumps' of SCOBY into the nutrient solution. I say lumps > because when they fell out of the bag from the supplier that is exactly > what they were. When I send scobys and starter liquid to folks who want a Kombucha culture, I sometimes have to cut a culture in the circular all the way round to be able to fit it in the bottle. Cutting/tearing or adding the culture in bits to the nutrient solution does in no way decrease its effectiveness - all the yeasts and bacteria are still present. With a first brew you very often find that it will take a fortnight or even longer to ferment into good KT with enough acidity - it depends on the yeast/bacteria balance of the culture plus on how much acidic liquid you were able to add. My own established culture (a hybrid of English-Irish-ish origins) takes between 7 and 10 days to brew a good KT. It also depends on the teas you use. I brew a Hibiscus KT which only takes 5 days, as the high vitamin C content accelerates the yeast production in the brew. (I keep these pink cultures separate from my pure tea cultures. 2 newer cultures, which from this group let me have, take more like 3 weeks to arrive at proper KT, but rather lovely KT is, well worth waiting for. You will find, that your culture will acclimatise, get used to your ways and form a kind of relationship with you. Handling the culture with clean vinegared hands, is IMO a good thing (MArge swears by it ;-) that the culture might be able to even sense the need of your body and brew a kind of 'tailor-made' KT that's just the tops for you. You just never know! :-) > Anyway, in this second batch one semi-unfolded lump floated and the other > semi-unfolded lump sank. Now, after about five days I notice that not > only is there a good strong baby forming on the surface but also that > the floater lump has dropped a long 'bogey' to the sinker lump. I suspect > it achieved self-awareness a day or two ago - I'm playing a Linguaphone > tape to it continuously in the hopes of starting two-way communication > soon Hehehehe, so you are trying to create a Kombucha sapiens. You might suddenly hear voices in the night. ;-) My cultures are trained to radio 4. :-( It's a miracle that after the amount of political argy-bargy they still produce really yummy KT. (british slang for lively or disputatious discussion) ;-0 > Anyway, the point of this post is that I have noticed small black specks > in the surface of the original mother cultures (floater and sinker) in > this second brew. As they are below the surface of the brew and below the > new culture I cannot tell whether they are fluffy or not. Mould usually forms on the surface of scobys where they are exposed to the air. These black dots are most likely bits of tea - I get them all the time. And the flotsam of yeasty string ;-0 truly a sign of a well functioning brew. In fact, my messiest slimy-gunky brews seem to be the best tasting ones. > The new culture on the surface is fine - pale with no spots or specks. > The aroma from both brews is almost fruity rather than acidic or like > vinegar. Yummy, that does sound nice! > The first brew is not sharp enough for me yet so, like I say, I'll give it > a few more days before bottling. It would be interesting to know how long your brew has been on the go and when it reaches your taste perfection ... > Are these specks normal or should I jettison the second batch? I think these spots are normal, but do look at them closely at bottling time. In the unlikely event that there is some fuzz present, the only safe way is to discard the brew. Great to meet you on this list, . Hope your brewing experience is a happy one. Welcome! Margret, also UK - Derby, the Midlands. -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Whoever believes in me, as the Scripture has said, streams of living water will flow from within him. [Jesus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2007 Report Share Posted July 13, 2007 In message <838502.49780.qm@...> you wrote: > I'm recently new to Kombucha. I have my first two batches in progress > (5 day split between them). Despite making a couple of mistakes > (I used green peppermint tea and raw sugar - apparently this goes against > the professionals' advice) they seem to be coming along really fast and > strong. Hello , compatriot! Argh, peppermint tea ;-) I had bough a packet of 'green tea and nettle' which turned out to be green tea and peppermint (a fault in the packing). It brewed alright, but I have to use it for the bath, as my tastebuds abhor the taste of peppermint .... Yea, I know, anything with strong oils is not recommended for brewing, but I would make an exception with Earl Grey Tea (black and green) which makes an absolutely splendid KT. A previous List List mother brewed with this tea exclusively and very successfully. > The first brew (half a gallon) is doing well and I hope to bottle within > a day or two. How long are you brewing, and what taste do you expect? > The second brew is larger (1 gallon). When I made this brew > I dropped two 'lumps' of SCOBY into the nutrient solution. I say lumps > because when they fell out of the bag from the supplier that is exactly > what they were. When I send scobys and starter liquid to folks who want a Kombucha culture, I sometimes have to cut a culture in the circular all the way round to be able to fit it in the bottle. Cutting/tearing or adding the culture in bits to the nutrient solution does in no way decrease its effectiveness - all the yeasts and bacteria are still present. With a first brew you very often find that it will take a fortnight or even longer to ferment into good KT with enough acidity - it depends on the yeast/bacteria balance of the culture plus on how much acidic liquid you were able to add. My own established culture (a hybrid of English-Irish-ish origins) takes between 7 and 10 days to brew a good KT. It also depends on the teas you use. I brew a Hibiscus KT which only takes 5 days, as the high vitamin C content accelerates the yeast production in the brew. (I keep these pink cultures separate from my pure tea cultures. 2 newer cultures, which from this group let me have, take more like 3 weeks to arrive at proper KT, but rather lovely KT is, well worth waiting for. You will find, that your culture will acclimatise, get used to your ways and form a kind of relationship with you. Handling the culture with clean vinegared hands, is IMO a good thing (MArge swears by it ;-) that the culture might be able to even sense the need of your body and brew a kind of 'tailor-made' KT that's just the tops for you. You just never know! :-) > Anyway, in this second batch one semi-unfolded lump floated and the other > semi-unfolded lump sank. Now, after about five days I notice that not > only is there a good strong baby forming on the surface but also that > the floater lump has dropped a long 'bogey' to the sinker lump. I suspect > it achieved self-awareness a day or two ago - I'm playing a Linguaphone > tape to it continuously in the hopes of starting two-way communication > soon Hehehehe, so you are trying to create a Kombucha sapiens. You might suddenly hear voices in the night. ;-) My cultures are trained to radio 4. :-( It's a miracle that after the amount of political argy-bargy they still produce really yummy KT. (british slang for lively or disputatious discussion) ;-0 > Anyway, the point of this post is that I have noticed small black specks > in the surface of the original mother cultures (floater and sinker) in > this second brew. As they are below the surface of the brew and below the > new culture I cannot tell whether they are fluffy or not. Mould usually forms on the surface of scobys where they are exposed to the air. These black dots are most likely bits of tea - I get them all the time. And the flotsam of yeasty string ;-0 truly a sign of a well functioning brew. In fact, my messiest slimy-gunky brews seem to be the best tasting ones. > The new culture on the surface is fine - pale with no spots or specks. > The aroma from both brews is almost fruity rather than acidic or like > vinegar. Yummy, that does sound nice! > The first brew is not sharp enough for me yet so, like I say, I'll give it > a few more days before bottling. It would be interesting to know how long your brew has been on the go and when it reaches your taste perfection ... > Are these specks normal or should I jettison the second batch? I think these spots are normal, but do look at them closely at bottling time. In the unlikely event that there is some fuzz present, the only safe way is to discard the brew. Great to meet you on this list, . Hope your brewing experience is a happy one. Welcome! Margret, also UK - Derby, the Midlands. -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Whoever believes in me, as the Scripture has said, streams of living water will flow from within him. [Jesus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2007 Report Share Posted July 13, 2007 Hi Margaret Thanks for your comments, hints, help, advice etc. The taste that I am hoping for is a little sharper than I have at the moment. It's too sweet for me right now. Something closer to dry cider would be good. The maiden brew has been on the go for about 8 days. I don't have any serious health issues but I would like to do whatever I can to maintain my health. It's not necessarily about living longer, just about quality of life while I am still around. Of course, I would like sharper near-vision, darker hair and I could do with losing about half a stone but that's just trivia. I'm originally from the UK but I recently moved to the Far East. Very hot here so I just leave the brews in a quiet spot in the small kitchen. As I don't cook much/at all I am not too worried about steam or other air contaminants infecting the brews. If all goes well with the trial batches (and if I don't have any issues consuming them) I will eventually invest in a brewer's heating tray as it can get a little nippy here during the winter months. Nice to meet you. Thanks again for taking the time to reply. JT > > I'm recently new to Kombucha. I have my first two batches in progress > > (5 day split between them). Despite making a couple of mistakes > > (I used green peppermint tea and raw sugar - apparently this goes against > > the professionals' advice) they seem to be coming along really fast and > > strong. > Hello , compatriot! > > Argh, peppermint tea ;-) I had bough a packet of 'green tea and nettle' > which turned out to be green tea and peppermint (a fault in the packing). > It brewed alright, but I have to use it for the bath, as my tastebuds > abhor the taste of peppermint .... > > Yea, I know, anything with strong oils is not recommended for brewing, > but I would make an exception with Earl Grey Tea (black and green) which > makes an absolutely splendid KT. A previous List List mother brewed with this > tea exclusively and very successfully. > > > The first brew (half a gallon) is doing well and I hope to bottle within > > a day or two. > How long are you brewing, and what taste do you expect? > > > The second brew is larger (1 gallon). When I made this brew > > I dropped two 'lumps' of SCOBY into the nutrient solution. I say lumps > > because when they fell out of the bag from the supplier that is exactly > > what they were. > When I send scobys and starter liquid to folks who want a Kombucha culture, > I sometimes have to cut a culture in the circular all the way round to > be able to fit it in the bottle. Cutting/tearing or adding the culture in > bits to the nutrient solution does in no way decrease its effectiveness - > all the yeasts and bacteria are still present. > > With a first brew you very often find that it will take a fortnight or even > longer to ferment into good KT with enough acidity - it depends on the > yeast/bacteria balance of the culture plus on how much acidic liquid you > were able to add. > > My own established culture (a hybrid of English-Irish-ish origins) > takes between 7 and 10 days to brew a good KT. It also depends on the teas > you use. I brew a Hibiscus KT which only takes 5 days, as the high vitamin C > content accelerates the yeast production in the brew. (I keep these pink > cultures separate from my pure tea cultures. > > 2 newer cultures, which from this group let me have, take more like > 3 weeks to arrive at proper KT, but rather lovely KT is, well worth > waiting for. > You will find, that your culture will acclimatise, get used to your ways > and form a kind of relationship with you. Handling the culture with > clean vinegared hands, is IMO a good thing (MArge swears by it ;-) > that the culture might be able to even sense the need of your body and > brew a kind of 'tailor-made' KT that's just the tops for you. > You just never know! :-) > > > Anyway, in this second batch one semi-unfolded lump floated and the other > > semi-unfolded lump sank. Now, after about five days I notice that not > > only is there a good strong baby forming on the surface but also that > > the floater lump has dropped a long 'bogey' to the sinker lump. I suspect > > it achieved self-awareness a day or two ago - I'm playing a Linguaphone > > tape to it continuously in the hopes of starting two-way communication > > soon > Hehehehe, so you are trying to create a Kombucha sapiens. You might suddenly > hear voices in the night. ;-) My cultures are trained to radio 4. :-( > It's a miracle that after the amount of political argy-bargy they still > produce really yummy KT. (british slang for lively or disputatious > discussion) ;-0 > > > Anyway, the point of this post is that I have noticed small black specks > > in the surface of the original mother cultures (floater and sinker) in > > this second brew. As they are below the surface of the brew and below the > > new culture I cannot tell whether they are fluffy or not. > > Mould usually forms on the surface of scobys where they are exposed to the > air. These black dots are most likely bits of tea - I get them all the time. > And the flotsam of yeasty string ;-0 truly a sign of a well functioning brew. > In fact, my messiest slimy-gunky brews seem to be the best tasting ones. > > > The new culture on the surface is fine - pale with no spots or specks. > > The aroma from both brews is almost fruity rather than acidic or like > > vinegar. > Yummy, that does sound nice! > > > The first brew is not sharp enough for me yet so, like I say, I'll give it > > a few more days before bottling. > > It would be interesting to know how long your brew has been on the go and > when it reaches your taste perfection ... > > > Are these specks normal or should I jettison the second batch? > I think these spots are normal, but do look at them closely at bottling > time. In the unlikely event that there is some fuzz present, the only > safe way is to discard the brew. > > Great to meet you on this list, . > Hope your brewing experience is a happy one. > Welcome! > > Margret, also UK - Derby, the Midlands. > -- > +------------------ Minstrel@... --------------------+ > <)))<>< http://www.therpc.f9.co.uk <)))<>< > http://www.AnswersInGenesis.com > +----------------- http://www.Gotquestions.org ------------------+ > > Whoever believes in me, as the Scripture has said, streams of living > water will flow from within him. [Jesus] > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2007 Report Share Posted July 13, 2007 Hi Margaret Thanks for your comments, hints, help, advice etc. The taste that I am hoping for is a little sharper than I have at the moment. It's too sweet for me right now. Something closer to dry cider would be good. The maiden brew has been on the go for about 8 days. I don't have any serious health issues but I would like to do whatever I can to maintain my health. It's not necessarily about living longer, just about quality of life while I am still around. Of course, I would like sharper near-vision, darker hair and I could do with losing about half a stone but that's just trivia. I'm originally from the UK but I recently moved to the Far East. Very hot here so I just leave the brews in a quiet spot in the small kitchen. As I don't cook much/at all I am not too worried about steam or other air contaminants infecting the brews. If all goes well with the trial batches (and if I don't have any issues consuming them) I will eventually invest in a brewer's heating tray as it can get a little nippy here during the winter months. Nice to meet you. Thanks again for taking the time to reply. JT > > I'm recently new to Kombucha. I have my first two batches in progress > > (5 day split between them). Despite making a couple of mistakes > > (I used green peppermint tea and raw sugar - apparently this goes against > > the professionals' advice) they seem to be coming along really fast and > > strong. > Hello , compatriot! > > Argh, peppermint tea ;-) I had bough a packet of 'green tea and nettle' > which turned out to be green tea and peppermint (a fault in the packing). > It brewed alright, but I have to use it for the bath, as my tastebuds > abhor the taste of peppermint .... > > Yea, I know, anything with strong oils is not recommended for brewing, > but I would make an exception with Earl Grey Tea (black and green) which > makes an absolutely splendid KT. A previous List List mother brewed with this > tea exclusively and very successfully. > > > The first brew (half a gallon) is doing well and I hope to bottle within > > a day or two. > How long are you brewing, and what taste do you expect? > > > The second brew is larger (1 gallon). When I made this brew > > I dropped two 'lumps' of SCOBY into the nutrient solution. I say lumps > > because when they fell out of the bag from the supplier that is exactly > > what they were. > When I send scobys and starter liquid to folks who want a Kombucha culture, > I sometimes have to cut a culture in the circular all the way round to > be able to fit it in the bottle. Cutting/tearing or adding the culture in > bits to the nutrient solution does in no way decrease its effectiveness - > all the yeasts and bacteria are still present. > > With a first brew you very often find that it will take a fortnight or even > longer to ferment into good KT with enough acidity - it depends on the > yeast/bacteria balance of the culture plus on how much acidic liquid you > were able to add. > > My own established culture (a hybrid of English-Irish-ish origins) > takes between 7 and 10 days to brew a good KT. It also depends on the teas > you use. I brew a Hibiscus KT which only takes 5 days, as the high vitamin C > content accelerates the yeast production in the brew. (I keep these pink > cultures separate from my pure tea cultures. > > 2 newer cultures, which from this group let me have, take more like > 3 weeks to arrive at proper KT, but rather lovely KT is, well worth > waiting for. > You will find, that your culture will acclimatise, get used to your ways > and form a kind of relationship with you. Handling the culture with > clean vinegared hands, is IMO a good thing (MArge swears by it ;-) > that the culture might be able to even sense the need of your body and > brew a kind of 'tailor-made' KT that's just the tops for you. > You just never know! :-) > > > Anyway, in this second batch one semi-unfolded lump floated and the other > > semi-unfolded lump sank. Now, after about five days I notice that not > > only is there a good strong baby forming on the surface but also that > > the floater lump has dropped a long 'bogey' to the sinker lump. I suspect > > it achieved self-awareness a day or two ago - I'm playing a Linguaphone > > tape to it continuously in the hopes of starting two-way communication > > soon > Hehehehe, so you are trying to create a Kombucha sapiens. You might suddenly > hear voices in the night. ;-) My cultures are trained to radio 4. :-( > It's a miracle that after the amount of political argy-bargy they still > produce really yummy KT. (british slang for lively or disputatious > discussion) ;-0 > > > Anyway, the point of this post is that I have noticed small black specks > > in the surface of the original mother cultures (floater and sinker) in > > this second brew. As they are below the surface of the brew and below the > > new culture I cannot tell whether they are fluffy or not. > > Mould usually forms on the surface of scobys where they are exposed to the > air. These black dots are most likely bits of tea - I get them all the time. > And the flotsam of yeasty string ;-0 truly a sign of a well functioning brew. > In fact, my messiest slimy-gunky brews seem to be the best tasting ones. > > > The new culture on the surface is fine - pale with no spots or specks. > > The aroma from both brews is almost fruity rather than acidic or like > > vinegar. > Yummy, that does sound nice! > > > The first brew is not sharp enough for me yet so, like I say, I'll give it > > a few more days before bottling. > > It would be interesting to know how long your brew has been on the go and > when it reaches your taste perfection ... > > > Are these specks normal or should I jettison the second batch? > I think these spots are normal, but do look at them closely at bottling > time. In the unlikely event that there is some fuzz present, the only > safe way is to discard the brew. > > Great to meet you on this list, . > Hope your brewing experience is a happy one. > Welcome! > > Margret, also UK - Derby, the Midlands. > -- > +------------------ Minstrel@... --------------------+ > <)))<>< http://www.therpc.f9.co.uk <)))<>< > http://www.AnswersInGenesis.com > +----------------- http://www.Gotquestions.org ------------------+ > > Whoever believes in me, as the Scripture has said, streams of living > water will flow from within him. [Jesus] > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2007 Report Share Posted July 13, 2007 In message <f77dn8+q98feGroups> you wrote: > > The taste that I am hoping for is a little sharper than I have at the > moment. It's too sweet for me right now. Something closer to dry cider > would be good. The maiden brew has been on the go for about 8 days. Yes, , (sorry, I called you after your second name) you may have to go the full fortnight for that, but do try the brew every few days. I use a straw, gently easing it down the side and SUCK! The yeasts will consume more sugar every day until you got the flavour you desire. > ........ > If all goes well with the trial batches (and if I don't have any > issues consuming them) I will eventually invest in a brewer's heating > tray as it can get a little nippy here during the winter months. Yes, it can be very useful .... or the kind of mat one can buy for exotic creatures, or to rig up a low wattage bulb in a box ... there are quite a few possibilities. > Nice to meet you. Thanks again for taking the time to reply. It's a pleasure! This list is like a large international family. Call in any time you need advice or you want to share something. All the best with your Kombucha journey and all, kombuchaly with blessings, Margret from the cool and rainy Midlands ....:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ JESUS - No other name under heaven given by which we must be saved! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2007 Report Share Posted July 13, 2007 In message <f77dn8+q98feGroups> you wrote: > > The taste that I am hoping for is a little sharper than I have at the > moment. It's too sweet for me right now. Something closer to dry cider > would be good. The maiden brew has been on the go for about 8 days. Yes, , (sorry, I called you after your second name) you may have to go the full fortnight for that, but do try the brew every few days. I use a straw, gently easing it down the side and SUCK! The yeasts will consume more sugar every day until you got the flavour you desire. > ........ > If all goes well with the trial batches (and if I don't have any > issues consuming them) I will eventually invest in a brewer's heating > tray as it can get a little nippy here during the winter months. Yes, it can be very useful .... or the kind of mat one can buy for exotic creatures, or to rig up a low wattage bulb in a box ... there are quite a few possibilities. > Nice to meet you. Thanks again for taking the time to reply. It's a pleasure! This list is like a large international family. Call in any time you need advice or you want to share something. All the best with your Kombucha journey and all, kombuchaly with blessings, Margret from the cool and rainy Midlands ....:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ JESUS - No other name under heaven given by which we must be saved! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 I still see black specks on my face pretty often, but particularly if I've been sweating... when I go to wash my face up I'll see a black speck or two somewhere on my face. L. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 Long term antifungal would probably eliminate this- even Diflucan would probably work if you can't get the Itrac. or Voric.AandrayaOn Jan 20, 2012, at 11:09 AM, Goldstein@... wrote: I still see black specks on my face pretty often, but particularly if I've been sweating... when I go to wash my face up I'll see a black speck or two somewhere on my face. L. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 Hi I suffer migraines but this is awful Bursting pain Wonder if samento makin me feel ill Face out in spots Dunno if detox But feel pretty rubbishy!:-( C ------------------------------ On Fri, Jan 20, 2012 09:20 PST Aandraya wrote: >Long term antifungal would probably eliminate this- even Diflucan would probably work if you can't get the Itrac. or Voric. > >Aandraya > > > >On Jan 20, 2012, at 11:09 AM, Goldstein@... wrote: > >> I still see black specks on my face pretty often, but particularly if I've been sweating... when I go to wash my face up I'll see a black speck or two somewhere on my face. >> >> L. >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 You are probably right Aandraya. I will talk to Dr. Metzger about this too. So much to talk about. She took me off Rifampin since I finished a 3 month course. Will start something new, but don't know what at this point. Thanks again for guidance and suggestions.Hugs, From: "Aandraya" <aandraya@...>bird mites Sent: Friday, January 20, 2012 9:20:12 AMSubject: Re: Black specks Long term antifungal would probably eliminate this- even Diflucan would probably work if you can't get the Itrac. or Voric.AandrayaOn Jan 20, 2012, at 11:09 AM, Goldstein@... wrote: I still see black specks on my face pretty often, but particularly if I've been sweating... when I go to wash my face up I'll see a black speck or two somewhere on my face. L. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 C- I bet you have Lyme and what you're experiencing is a herxheimer. You feel worse before betterAaOn Jan 20, 2012, at 11:33 AM, Sad Girl <wherearetheangels@...> wrote: Hi I suffer migraines but this is awful Bursting pain Wonder if samento makin me feel ill Face out in spots Dunno if detox But feel pretty rubbishy!:-( C ------------------------------ On Fri, Jan 20, 2012 09:20 PST Aandraya wrote: >Long term antifungal would probably eliminate this- even Diflucan would probably work if you can't get the Itrac. or Voric. > >Aandraya > > > >On Jan 20, 2012, at 11:09 AM, Goldstein@... wrote: > >> I still see black specks on my face pretty often, but particularly if I've been sweating... when I go to wash my face up I'll see a black speck or two somewhere on my face. >> >> L. >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 -Levaquin if you're going after the Bart, but you should also do a trial anti-malarial to see if you have babesia. Babs has to be treated in order to have success treating Lyme/Bart.AaOn Jan 20, 2012, at 11:38 AM, Goldstein@... wrote: You are probably right Aandraya. I will talk to Dr. Metzger about this too. So much to talk about. She took me off Rifampin since I finished a 3 month course. Will start something new, but don't know what at this point. Thanks again for guidance and suggestions.Hugs, From: "Aandraya" <aandraya@...>bird mites Sent: Friday, January 20, 2012 9:20:12 AMSubject: Re: Black specks Long term antifungal would probably eliminate this- even Diflucan would probably work if you can't get the Itrac. or Voric.AandrayaOn Jan 20, 2012, at 11:09 AM, Goldstein@... wrote: I still see black specks on my face pretty often, but particularly if I've been sweating... when I go to wash my face up I'll see a black speck or two somewhere on my face. L. Quote Link to comment Share on other sites More sharing options...
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