Guest guest Posted December 1, 2008 Report Share Posted December 1, 2008 Hey Liz, Thanks for the e-mail, its all about how you look at things. Keep the postive attitude and it makes the days easier. I know there are days you just want to curl and go hide believe me I have had those, but then you remember your children and friends and your family and think I don't want them to see me give up. I forgot to mention that when I was 26 years old I had much the same problem but not as bad as I have now, but I was hospitalized with the fever, high WBC, and goofy lab. It only lasted about 6 weeks and went away. I was left undiagnosed at the time and my dx was fever of unknown origin. My physicians now are trying to get a hold of those records, they believe its when the Still's probably started. They say it probably smoldered over the years and then had a really big blow up. They wanted to see if there is anything they can use for future use to help other patients. Well I got to get moving this morning its 28 degrees here and no one wants to get up this morning. Lots of Hugs!!! Subject: Re: Newbie To: Stillsdisease Date: Monday, December 1, 2008, 1:05 PM Hi I am Liz I live in NJ about 7 miles from Philadelphia I am a hodge podge of rheumatological complaints now, but in 1972 1981 and 1990 I had 100% Stills with all the classic symptoms. The first episode lasted about 9 months. The first 4 months were the worst. The other flares I was also ill about8 months. Not as severely as the first time. I am reading you are an energizer!! Yeah Send me some, I am not good with energy. I am 52 and sometimes feel 92. Ok I am positive tho and keep on going. Good luck with your treatment. Congrats to your son on those Belts!! Wow Wonderful!! Hugs Your friend Liz stown NJ ************ **Life should be easier. So should your homepage. Try the NEW AOL.com. (http://www.aol. com/?optin= new-dp & icid= aolcom40vanity & ncid=emlcntaolco m00000002) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2008 Report Share Posted December 1, 2008 Hey Liz, Thanks for the e-mail, its all about how you look at things. Keep the postive attitude and it makes the days easier. I know there are days you just want to curl and go hide believe me I have had those, but then you remember your children and friends and your family and think I don't want them to see me give up. I forgot to mention that when I was 26 years old I had much the same problem but not as bad as I have now, but I was hospitalized with the fever, high WBC, and goofy lab. It only lasted about 6 weeks and went away. I was left undiagnosed at the time and my dx was fever of unknown origin. My physicians now are trying to get a hold of those records, they believe its when the Still's probably started. They say it probably smoldered over the years and then had a really big blow up. They wanted to see if there is anything they can use for future use to help other patients. Well I got to get moving this morning its 28 degrees here and no one wants to get up this morning. Lots of Hugs!!! Subject: Re: Newbie To: Stillsdisease Date: Monday, December 1, 2008, 1:05 PM Hi I am Liz I live in NJ about 7 miles from Philadelphia I am a hodge podge of rheumatological complaints now, but in 1972 1981 and 1990 I had 100% Stills with all the classic symptoms. The first episode lasted about 9 months. The first 4 months were the worst. The other flares I was also ill about8 months. Not as severely as the first time. I am reading you are an energizer!! Yeah Send me some, I am not good with energy. I am 52 and sometimes feel 92. Ok I am positive tho and keep on going. Good luck with your treatment. Congrats to your son on those Belts!! Wow Wonderful!! Hugs Your friend Liz stown NJ ************ **Life should be easier. So should your homepage. Try the NEW AOL.com. (http://www.aol. com/?optin= new-dp & icid= aolcom40vanity & ncid=emlcntaolco m00000002) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2008 Report Share Posted December 1, 2008 , I have family in Beebee. At least they used to be, not sure if they are anymore. Not family I keep up with much. Not even sure if their last name is Jobe or Bradberry as I'm not sure what side of the family they are on! Many of us are on pain meds to some degree. I would imagine your situation with no stomach has to make that much more difficult. May I ask how you eat? Is everything IV? Pain meds are a necessary part of this. It's not good for our bodies to be in that much pain. When we are in pain we are definitely not healing. It took me a long time to come to this realization but I now know that it's necessary. Just like my thyroid meds I take daily. I am so glad you found us. Ask away. houston, TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2008 Report Share Posted December 1, 2008 , I have family in Beebee. At least they used to be, not sure if they are anymore. Not family I keep up with much. Not even sure if their last name is Jobe or Bradberry as I'm not sure what side of the family they are on! Many of us are on pain meds to some degree. I would imagine your situation with no stomach has to make that much more difficult. May I ask how you eat? Is everything IV? Pain meds are a necessary part of this. It's not good for our bodies to be in that much pain. When we are in pain we are definitely not healing. It took me a long time to come to this realization but I now know that it's necessary. Just like my thyroid meds I take daily. I am so glad you found us. Ask away. houston, TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2008 Report Share Posted December 1, 2008 How neat, you never know who you meet that they would actually know someone in Beebe. Because it used to be in the middle of nowhere, it is growing now with the college being here and we have a big oil drilling company here also. I have lived here for about 12 years, I moved closer to my parents to help take care of my Dad and now my mom takes care of us all at times. To answer your question about my stomach, I have a small pouch the surgeon made out of my small bowel. I eat small meals, about 6 or 7 times a day, the pouch doesn't hold much but at least I have one. Quite a few of my meds are done with injections, my son gives a good shot. Some meds are IV, especially any type of antibiotics, or treatment for the Still's. I can take some meds by mouth, liquids work better, they absorb faster and I get some benefit from them. I learned from my Oncologist that many meds work best under your tongue, there are tons of little blood vessels under your tongue and absorb fairly well, only problem is you have to with stand the horrible taste. But you do what you have to. And some extended release meds work well it just takes a long time to tell if you have taken it. I don't mind any questions about me at all, if it might help someone else great, or just satisfy someone curosity. Have a good rest of the day!! I might drill you later this evening on a few questions I have. ________________________________ To: Stillsdisease Sent: Monday, December 1, 2008 11:30:48 AM Subject: Re: Newbie , I have family in Beebee. At least they used to be, not sure if they are anymore. Not family I keep up with much. Not even sure if their last name is Jobe or Bradberry as I'm not sure what side of the family they are on! Many of us are on pain meds to some degree. I would imagine your situation with no stomach has to make that much more difficult. May I ask how you eat? Is everything IV? Pain meds are a necessary part of this. It's not good for our bodies to be in that much pain. When we are in pain we are definitely not healing. It took me a long time to come to this realization but I now know that it's necessary. Just like my thyroid meds I take daily. I am so glad you found us. Ask away. houston, TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2008 Report Share Posted December 1, 2008 Hi Lori, Thanks for the welcome to the family. Everything runs together after a while, I keep a notebook with all the medicines I have taken, all the tests done and all dx that I have, if I don't I always leave something out. Good combo of meds, I wish that some of those had worked in my case, I think the Enbrel was starting to work and then the lymph nodes in my neck got huge and would not go away, I had to have them biopsied and they came back with a precursor for B-cell lymphoma, so it had to be stopped. I am hoping at tomorrows visit that we will start our new plan, I will let you know!! Thanks again, ________________________________ To: Stillsdisease@... Sent: Monday, December 1, 2008 11:39:57 AM Subject: Newbie Hello Ms. Energizer Bunny aka !!! I wanted to welcome you to this wonderful family of fighters! My name is Lori, I am 28 years old diagnosed with Still's Disease in 2002... I think!? Man, it all becomes a jumbled mess doesnt it!? Anyway it sounds like you have been through a lot with the organ involvement! I have been spared that so far but found Enbrel, Methotrexate, Celebrex, Plaquinil, Cemitidine, & Cymbalta very helpful in getting control of the disease. I hope this new drug they are going to try will work wonders for you, just remember it is all about the trial and error and eventually you WILL get there! Welcome to the group! Please keep us posted on your progress! Lori in California Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2008 Report Share Posted December 1, 2008 Hi Lori, Thanks for the welcome to the family. Everything runs together after a while, I keep a notebook with all the medicines I have taken, all the tests done and all dx that I have, if I don't I always leave something out. Good combo of meds, I wish that some of those had worked in my case, I think the Enbrel was starting to work and then the lymph nodes in my neck got huge and would not go away, I had to have them biopsied and they came back with a precursor for B-cell lymphoma, so it had to be stopped. I am hoping at tomorrows visit that we will start our new plan, I will let you know!! Thanks again, ________________________________ To: Stillsdisease@... Sent: Monday, December 1, 2008 11:39:57 AM Subject: Newbie Hello Ms. Energizer Bunny aka !!! I wanted to welcome you to this wonderful family of fighters! My name is Lori, I am 28 years old diagnosed with Still's Disease in 2002... I think!? Man, it all becomes a jumbled mess doesnt it!? Anyway it sounds like you have been through a lot with the organ involvement! I have been spared that so far but found Enbrel, Methotrexate, Celebrex, Plaquinil, Cemitidine, & Cymbalta very helpful in getting control of the disease. I hope this new drug they are going to try will work wonders for you, just remember it is all about the trial and error and eventually you WILL get there! Welcome to the group! Please keep us posted on your progress! Lori in California Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 Hi, Marcy! I'm sure others more experienced and knowledgeable about KT will have better answers to your questions, but I can't resist answering anyway. <G> 1. I put my newly brewed KT in old kombucha bottles (GT'S) and ordinary glass bottles/caps I buy on the Internet, and have never had a problem with exploding (and I usually do a secondary ferment of at least two days). So IMO you don't need special bottle tops. (Others' mileage may vary however.) 2. I love ginger too, and I've tried various ways of adding it to my KT, but this is what works for me. After I've used my juicer to make apple juice or whatever, I run through a few small pieces of fresh ginger root to make a very concentrated juice. Then, when I'm bottling the KT, I first put in one teaspoon to one and a half teaspoons of the ginger juice to the bottom of each 16 oz. bottle, then pour in the tea. To me this tastes delicious, rather like an organic ginger ale! And yes, I cut the " rind " off before juicing, but I don't know if that's really necessary. I think the ginger should probably be peeled if you're adding whole ginger to your KT, however, to help the tea absorb more of the flavor. I would use a piece about the size of a thumbnail and either grate it or cut it into small pieces. I've heard that using green tea can give you more of a " fizz " , and I think that's true. (I use half white tea, half green tea.) Adding raisins, as you said you are doing, should also help add fizz. And try a secondary fermentation of at least two days. Welcome to the wonderful world of kombucha! Tris > > Hi, I'm a newbie. I got turned on to kombucha when a friend brought > me some and said, " Try this. It's carbonated tea. " When I read the > label, I said, " This isn't carbonated. It's fermented! " Then I got > really jazzed up, b/c I love microbes. I make my own sauerkraut, and > I've made yogurt in the past (although I'm non-dairy now). Kombucha > is the coolest thing. One of my favorite beers is a Belgian Lambic I > get at the specialty grocery store, and I was tickled to know that > they share similar strains of yeast (brettanomyces). Although I'm not > real happy to hear that it supposedly gives things a " barnyard " taste. > > I've already made one batch, which I think probably should have gone a > little longer. I put raisins in the bottle and that turned out pretty > yummy (although I didn't get much fizz, b/c I didn't let it sit long > enough before refrigerating). > > I've been perusing the archives (as well as a bunch of KT sites on the > net), and I have a couple questions. This weekend, I'll be going to a > brewer supply store and getting some swing top bottles. They are EZ > cap bottles. Am I correct that these bottles are specially designed > NOT to explode? And I have been making a list of all the things I > want to add to the bottles, and I have a question about ginger. I've > never used real ginger, just the powder before. If I use real ginger, > do I peel it? And how much do I put in a 16 oz. bottle, for example. > Just one slice? Thin or thick slice? > > Thank you in advance. I am so looking forward to becoming completely > absorbed with the KT thing. I love that it's not as " fussy " as > brewing beer or wine, and it's pretty fast, too. I'm not sure I > believe all the hype about it curing everything and anything, but I'm > sure it's way better then soda pop, which I'm currently addicted to, > so my goal is to make fizzy KT, so I can get myself off the nasty ol' > soda pop habit, and onto a better KT habit. > > Marcy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 I'm gonna add my non-expert two cents here too. i secondary ferment in both GT and beer bottles with crimped caps (for which you need a special tool), and secondary ferment until we drink it all (sometimes a couple of weeks or more-i brew 5+ gallons at a time) and have also never had a explosion, BUT i never forget that it can happen, and keep my bottles in a sturdy cardboard or plastic container for safety just in case. i also refrigerate my bottles before opening, as this seems to calm the fizz somewhat. i have had some real gushers, so those bottles must be pretty strong. but someday, i hope to get a bunch of the ez top bottles for safety's sake. i have used ginger it all its forms, and when i juice it i dont bother peeling it unless it is non-organic - then i figure peeling it will remove at least some of the toxic residue. my favorite though is to use candied ginger, because it also adds a little extra sugar, its already peeled, i have a good organic source, and its just super easy to drop a small piece in each bottle(it comes about the size of a large marble, and i cut this in quarters for 12 oz beer bottles, and in half for 16 ounce GT bottles) . it is very interesting to me that after the ferment, it looses that translucent look that candied ginger has and returns to just an ordinary-looking piece of raw ginger. like some magic reverse alchemy - lol. you dont need much ginger, just to your taste. i kinda like the hot zing of a heavily gingered batch, but my other testers object. i too add raisens. it is a really nice way to get some fizz without adding processed sugar, and i was given several pounds of raisens and after making all the raisen pies (better than you'd think-i'm not crazy about raisens but i like this pie) i could and putting them in KT for several months, i still have more than 3 pounds in my freezer! i have been secondary fermenting some with just raisens, some with just ginger, some with raisens and ginger, and some with regular or white grape juice concentrate added to the above, and all are fantastic. good luck with your brewing! dl ________________________________ From: tris_in_blue <Trisinblue@...> kombucha tea Sent: Friday, December 26, 2008 9:48:52 AM Subject: Re: Newbie Hi, Marcy! I'm sure others more experienced and knowledgeable about KT will have better answers to your questions, but I can't resist answering anyway. <G> 1. I put my newly brewed KT in old kombucha bottles (GT'S) and ordinary glass bottles/caps I buy on the Internet, and have never had a problem with exploding (and I usually do a secondary ferment of at least two days). So IMO you don't need special bottle tops. (Others' mileage may vary however.) 2. I love ginger too, and I've tried various ways of adding it to my KT, but this is what works for me. After I've used my juicer to make apple juice or whatever, I run through a few small pieces of fresh ginger root to make a very concentrated juice. Then, when I'm bottling the KT, I first put in one teaspoon to one and a half teaspoons of the ginger juice to the bottom of each 16 oz. bottle, then pour in the tea. To me this tastes delicious, rather like an organic ginger ale! And yes, I cut the " rind " off before juicing, but I don't know if that's really necessary. I think the ginger should probably be peeled if you're adding whole ginger to your KT, however, to help the tea absorb more of the flavor. I would use a piece about the size of a thumbnail and either grate it or cut it into small pieces. I've heard that using green tea can give you more of a " fizz " , and I think that's true. (I use half white tea, half green tea.) Adding raisins, as you said you are doing, should also help add fizz. And try a secondary fermentation of at least two days. Welcome to the wonderful world of kombucha! Tris > > Hi, I'm a newbie. I got turned on to kombucha when a friend brought > me some and said, " Try this. It's carbonated tea. " When I read the > label, I said, " This isn't carbonated. It's fermented! " Then I got > really jazzed up, b/c I love microbes. I make my own sauerkraut, and > I've made yogurt in the past (although I'm non-dairy now). Kombucha > is the coolest thing. One of my favorite beers is a Belgian Lambic I > get at the specialty grocery store, and I was tickled to know that > they share similar strains of yeast (brettanomyces) . Although I'm not > real happy to hear that it supposedly gives things a " barnyard " taste. > > I've already made one batch, which I think probably should have gone a > little longer. I put raisins in the bottle and that turned out pretty > yummy (although I didn't get much fizz, b/c I didn't let it sit long > enough before refrigerating) . > > I've been perusing the archives (as well as a bunch of KT sites on the > net), and I have a couple questions. This weekend, I'll be going to a > brewer supply store and getting some swing top bottles. They are EZ > cap bottles. Am I correct that these bottles are specially designed > NOT to explode? And I have been making a list of all the things I > want to add to the bottles, and I have a question about ginger. I've > never used real ginger, just the powder before. If I use real ginger, > do I peel it? And how much do I put in a 16 oz. bottle, for example. > Just one slice? Thin or thick slice? > > Thank you in advance. I am so looking forward to becoming completely > absorbed with the KT thing. I love that it's not as " fussy " as > brewing beer or wine, and it's pretty fast, too. I'm not sure I > believe all the hype about it curing everything and anything, but I'm > sure it's way better then soda pop, which I'm currently addicted to, > so my goal is to make fizzy KT, so I can get myself off the nasty ol' > soda pop habit, and onto a better KT habit. > > Marcy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2008 Report Share Posted December 26, 2008 Stooopid question.. What are GT bottles (and where can I get some)? My first batch (and secondary ferment) started out well but then pretty much lost all its fizz - and I want FIZZ :-) _____ From: kombucha tea [mailto:kombucha tea ] On Behalf Of LaGrand Sent: Friday, December 26, 2008 12:34 PM kombucha tea Subject: Re: Re: Newbie I'm gonna add my non-expert two cents here too. i secondary ferment in both GT and beer bottles with crimped caps (for which you need a special tool), and secondary ferment until we drink it all (sometimes a couple of weeks or more-i brew 5+ gallons at a time) and have also never had a explosion, BUT i never forget that it can happen, and keep my bottles in a sturdy cardboard or plastic container for safety just in case. i also refrigerate my bottles before opening, as this seems to calm the fizz somewhat. i have had some real gushers, so those bottles must be pretty strong. but someday, i hope to get a bunch of the ez top bottles for safety's sake. i have used ginger it all its forms, and when i juice it i dont bother peeling it unless it is non-organic - then i figure peeling it will remove at least some of the toxic residue. my favorite though is to use candied ginger, because it also adds a little extra sugar, its already peeled, i have a good organic source, and its just super easy to drop a small piece in each bottle(it comes about the size of a large marble, and i cut this in quarters for 12 oz beer bottles, and in half for 16 ounce GT bottles) . it is very interesting to me that after the ferment, it looses that translucent look that candied ginger has and returns to just an ordinary-looking piece of raw ginger. like some magic reverse alchemy - lol. you dont need much ginger, just to your taste. i kinda like the hot zing of a heavily gingered batch, but my other testers object. i too add raisens. it is a really nice way to get some fizz without adding processed sugar, and i was given several pounds of raisens and after making all the raisen pies (better than you'd think-i'm not crazy about raisens but i like this pie) i could and putting them in KT for several months, i still have more than 3 pounds in my freezer! i have been secondary fermenting some with just raisens, some with just ginger, some with raisens and ginger, and some with regular or white grape juice concentrate added to the above, and all are fantastic. good luck with your brewing! dl ________________________________ From: tris_in_blue <Trisinbluehotmail (DOT) <mailto:Trisinblue%40hotmail.com> com> kombucha tea@ <mailto:kombucha tea%40> Sent: Friday, December 26, 2008 9:48:52 AM Subject: Re: Newbie Hi, Marcy! I'm sure others more experienced and knowledgeable about KT will have better answers to your questions, but I can't resist answering anyway. <G> 1. I put my newly brewed KT in old kombucha bottles (GT'S) and ordinary glass bottles/caps I buy on the Internet, and have never had a problem with exploding (and I usually do a secondary ferment of at least two days). So IMO you don't need special bottle tops. (Others' mileage may vary however.) 2. I love ginger too, and I've tried various ways of adding it to my KT, but this is what works for me. After I've used my juicer to make apple juice or whatever, I run through a few small pieces of fresh ginger root to make a very concentrated juice. Then, when I'm bottling the KT, I first put in one teaspoon to one and a half teaspoons of the ginger juice to the bottom of each 16 oz. bottle, then pour in the tea. To me this tastes delicious, rather like an organic ginger ale! And yes, I cut the " rind " off before juicing, but I don't know if that's really necessary. I think the ginger should probably be peeled if you're adding whole ginger to your KT, however, to help the tea absorb more of the flavor. I would use a piece about the size of a thumbnail and either grate it or cut it into small pieces. I've heard that using green tea can give you more of a " fizz " , and I think that's true. (I use half white tea, half green tea.) Adding raisins, as you said you are doing, should also help add fizz. And try a secondary fermentation of at least two days. Welcome to the wonderful world of kombucha! Tris > > Hi, I'm a newbie. I got turned on to kombucha when a friend brought > me some and said, " Try this. It's carbonated tea. " When I read the > label, I said, " This isn't carbonated. It's fermented! " Then I got > really jazzed up, b/c I love microbes. I make my own sauerkraut, and > I've made yogurt in the past (although I'm non-dairy now). Kombucha > is the coolest thing. One of my favorite beers is a Belgian Lambic I > get at the specialty grocery store, and I was tickled to know that > they share similar strains of yeast (brettanomyces) . Although I'm not > real happy to hear that it supposedly gives things a " barnyard " taste. > > I've already made one batch, which I think probably should have gone a > little longer. I put raisins in the bottle and that turned out pretty > yummy (although I didn't get much fizz, b/c I didn't let it sit long > enough before refrigerating) . > > I've been perusing the archives (as well as a bunch of KT sites on the > net), and I have a couple questions. This weekend, I'll be going to a > brewer supply store and getting some swing top bottles. They are EZ > cap bottles. Am I correct that these bottles are specially designed > NOT to explode? And I have been making a list of all the things I > want to add to the bottles, and I have a question about ginger. I've > never used real ginger, just the powder before. If I use real ginger, > do I peel it? And how much do I put in a 16 oz. bottle, for example. > Just one slice? Thin or thick slice? > > Thank you in advance. I am so looking forward to becoming completely > absorbed with the KT thing. I love that it's not as " fussy " as > brewing beer or wine, and it's pretty fast, too. I'm not sure I > believe all the hype about it curing everything and anything, but I'm > sure it's way better then soda pop, which I'm currently addicted to, > so my goal is to make fizzy KT, so I can get myself off the nasty ol' > soda pop habit, and onto a better KT habit. > > Marcy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 Hi, - Not a " stooopid " question at all, I should've been more clear. By " GT'S " bottles I was referring to a kombucha tea I get at a local health food store called " GT'S Organic Raw Kombucha " . You can read about it at GTSkombucha.com. I bought lots of bottles of this stuff while I was waiting for my mushroom to arrive, and used the bottles later to store my own KT. You can buy glass bottles online, but in my experience they're expensive--not so much the bottles themselves, but the shipping is usually high as is what they call a " small handling fee " (money they sometimes charge for orders under $50 or $100, usually $15 or $20). But if you buy a large quantity of bottles, and buy lots of extra bottle caps (since the caps wear out fairly fast in my experience), it might be worth it. For me, it's easier and cheaper just to use old bottles. As for fizz, are you using bottles with a narrow neck? Filling the bottle to the brim when you harvest? Screwing the top on tight? Allowing for a secondary ferment of at least a few days? But I honestly don't know if there are any foolproof methods. I've been brewing for two years and sometimes I get fizz and sometimes I don't-- I suspect it's just the luck of the draw, so to speak. Tris > > > > Hi, I'm a newbie. I got turned on to kombucha when a friend brought > > me some and said, " Try this. It's carbonated tea. " When I read the > > label, I said, " This isn't carbonated. It's fermented! " Then I got > > really jazzed up, b/c I love microbes. I make my own sauerkraut, > and > > I've made yogurt in the past (although I'm non-dairy now). Kombucha > > is the coolest thing. One of my favorite beers is a Belgian Lambic > I > > get at the specialty grocery store, and I was tickled to know that > > they share similar strains of yeast (brettanomyces) . Although I'm > not > > real happy to hear that it supposedly gives things a " barnyard " > taste. > > > > I've already made one batch, which I think probably should have > gone a > > little longer. I put raisins in the bottle and that turned out > pretty > > yummy (although I didn't get much fizz, b/c I didn't let it sit long > > enough before refrigerating) . > > > > I've been perusing the archives (as well as a bunch of KT sites on > the > > net), and I have a couple questions. This weekend, I'll be going > to a > > brewer supply store and getting some swing top bottles. They are EZ > > cap bottles. Am I correct that these bottles are specially designed > > NOT to explode? And I have been making a list of all the things I > > want to add to the bottles, and I have a question about ginger. > I've > > never used real ginger, just the powder before. If I use real > ginger, > > do I peel it? And how much do I put in a 16 oz. bottle, for > example. > > Just one slice? Thin or thick slice? > > > > Thank you in advance. I am so looking forward to becoming > completely > > absorbed with the KT thing. I love that it's not as " fussy " as > > brewing beer or wine, and it's pretty fast, too. I'm not sure I > > believe all the hype about it curing everything and anything, but > I'm > > sure it's way better then soda pop, which I'm currently addicted to, > > so my goal is to make fizzy KT, so I can get myself off the nasty > ol' > > soda pop habit, and onto a better KT habit. > > > > Marcy > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 - See if there's a beer-making hobby shop in your area. I was lucky enough to find one in my city and they carried the EZ-cap bottles. No shipping or handling! Betsy On [Dec 27], at 7:54 AM, tris_in_blue wrote: > Hi, - > > You can buy glass bottles online, but in my experience they're > expensive--not so much the bottles themselves, but the shipping is > usually high as is what they call a " small handling fee " (money they Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 my experience for fizz has been to leave quite a bit of head space. this provides air for the brew to continue its aerobic fermentation and produce carbonation. it is only my guess, but i suspect this head space also is what has kept my bottles from exploding despite sometimes long secondary ferment with LOTS of fizz. the other factor for fizz is temperature. i had a batch secondary fermenting for two weeks with no fizz, but it has been cold here, and we keep our house on the cool side (65 at best), so i put them behind the wood stove, and in a few days got a lovely fizz. BE CAREFUL - more fizz does increase your chance of explosion, so check them often and carefully. dl ________________________________ From: tris_in_blue <Trisinblue@...> kombucha tea Sent: Saturday, December 27, 2008 7:54:25 AM Subject: Re: Newbie Hi, - Not a " stooopid " question at all, I should've been more clear. By " GT'S " bottles I was referring to a kombucha tea I get at a local health food store called " GT'S Organic Raw Kombucha " . You can read about it at GTSkombucha. com. I bought lots of bottles of this stuff while I was waiting for my mushroom to arrive, and used the bottles later to store my own KT. You can buy glass bottles online, but in my experience they're expensive--not so much the bottles themselves, but the shipping is usually high as is what they call a " small handling fee " (money they sometimes charge for orders under $50 or $100, usually $15 or $20). But if you buy a large quantity of bottles, and buy lots of extra bottle caps (since the caps wear out fairly fast in my experience), it might be worth it. For me, it's easier and cheaper just to use old bottles. As for fizz, are you using bottles with a narrow neck? Filling the bottle to the brim when you harvest? Screwing the top on tight? Allowing for a secondary ferment of at least a few days? But I honestly don't know if there are any foolproof methods. I've been brewing for two years and sometimes I get fizz and sometimes I don't-- I suspect it's just the luck of the draw, so to speak. Tris > > > > Hi, I'm a newbie. I got turned on to kombucha when a friend brought > > me some and said, " Try this. It's carbonated tea. " When I read the > > label, I said, " This isn't carbonated. It's fermented! " Then I got > > really jazzed up, b/c I love microbes. I make my own sauerkraut, > and > > I've made yogurt in the past (although I'm non-dairy now). Kombucha > > is the coolest thing. One of my favorite beers is a Belgian Lambic > I > > get at the specialty grocery store, and I was tickled to know that > > they share similar strains of yeast (brettanomyces) . Although I'm > not > > real happy to hear that it supposedly gives things a " barnyard " > taste. > > > > I've already made one batch, which I think probably should have > gone a > > little longer. I put raisins in the bottle and that turned out > pretty > > yummy (although I didn't get much fizz, b/c I didn't let it sit long > > enough before refrigerating) . > > > > I've been perusing the archives (as well as a bunch of KT sites on > the > > net), and I have a couple questions. This weekend, I'll be going > to a > > brewer supply store and getting some swing top bottles. They are EZ > > cap bottles. Am I correct that these bottles are specially designed > > NOT to explode? And I have been making a list of all the things I > > want to add to the bottles, and I have a question about ginger. > I've > > never used real ginger, just the powder before. If I use real > ginger, > > do I peel it? And how much do I put in a 16 oz. bottle, for > example. > > Just one slice? Thin or thick slice? > > > > Thank you in advance. I am so looking forward to becoming > completely > > absorbed with the KT thing. I love that it's not as " fussy " as > > brewing beer or wine, and it's pretty fast, too. I'm not sure I > > believe all the hype about it curing everything and anything, but > I'm > > sure it's way better then soda pop, which I'm currently addicted to, > > so my goal is to make fizzy KT, so I can get myself off the nasty > ol' > > soda pop habit, and onto a better KT habit. > > > > Marcy > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 Hi and EveryOne, A friend of mine had a bottle of KT explode when left overnight on a table near their wood stove....please be careful, better safe than sorry. Peace, Love and Harmony, Bev -- In kombucha tea , LaGrand <deniselagrand@...> wrote: > > my experience for fizz has been to leave quite a bit of head space. this provides air for the brew to continue its aerobic fermentation and produce carbonation. it is only my guess, but i suspect this head space also is what has kept my bottles from exploding despite sometimes long secondary ferment with LOTS of fizz. > > the other factor for fizz is temperature. i had a batch secondary fermenting for two weeks with no fizz, but it has been cold here, and we keep our house on the cool side (65 at best), so i put them behind the wood stove, and in a few days got a lovely fizz. BE CAREFUL - more fizz does increase your chance of explosion, so check them often and carefully. > > dl > > > > ________________________________ > From: tris_in_blue <Trisinblue@...> > kombucha tea > Sent: Saturday, December 27, 2008 7:54:25 AM > Subject: Re: Newbie > > > Hi, - > > Not a " stooopid " question at all, I should've been more clear. > > By " GT'S " bottles I was referring to a kombucha tea I get at a local > health food store called " GT'S Organic Raw Kombucha " . You can read > about it at GTSkombucha. com. I bought lots of bottles of this stuff > while I was waiting for my mushroom to arrive, and used the bottles > later to store my own KT. > > You can buy glass bottles online, but in my experience they're > expensive--not so much the bottles themselves, but the shipping is > usually high as is what they call a " small handling fee " (money they > sometimes charge for orders under $50 or $100, usually $15 or $20). > But if you buy a large quantity of bottles, and buy lots of extra > bottle caps (since the caps wear out fairly fast in my experience), > it might be worth it. For me, it's easier and cheaper just to use old > bottles. > > As for fizz, are you using bottles with a narrow neck? Filling the > bottle to the brim when you harvest? Screwing the top on tight? > Allowing for a secondary ferment of at least a few days? But I > honestly don't know if there are any foolproof methods. I've been > brewing for two years and sometimes I get fizz and sometimes I don't-- > I suspect it's just the luck of the draw, so to speak. > > Tris > > > > > > > > Hi, I'm a newbie. I got turned on to kombucha when a friend > brought > > > me some and said, " Try this. It's carbonated tea. " When I read the > > > label, I said, " This isn't carbonated. It's fermented! " Then I got > > > really jazzed up, b/c I love microbes. I make my own sauerkraut, > > and > > > I've made yogurt in the past (although I'm non-dairy now). > Kombucha > > > is the coolest thing. One of my favorite beers is a Belgian > Lambic > > I > > > get at the specialty grocery store, and I was tickled to know that > > > they share similar strains of yeast (brettanomyces) . Although > I'm > > not > > > real happy to hear that it supposedly gives things a " barnyard " > > taste. > > > > > > I've already made one batch, which I think probably should have > > gone a > > > little longer. I put raisins in the bottle and that turned out > > pretty > > > yummy (although I didn't get much fizz, b/c I didn't let it sit > long > > > enough before refrigerating) . > > > > > > I've been perusing the archives (as well as a bunch of KT sites > on > > the > > > net), and I have a couple questions. This weekend, I'll be going > > to a > > > brewer supply store and getting some swing top bottles. They are > EZ > > > cap bottles. Am I correct that these bottles are specially > designed > > > NOT to explode? And I have been making a list of all the things I > > > want to add to the bottles, and I have a question about ginger. > > I've > > > never used real ginger, just the powder before. If I use real > > ginger, > > > do I peel it? And how much do I put in a 16 oz. bottle, for > > example. > > > Just one slice? Thin or thick slice? > > > > > > Thank you in advance. I am so looking forward to becoming > > completely > > > absorbed with the KT thing. I love that it's not as " fussy " as > > > brewing beer or wine, and it's pretty fast, too. I'm not sure I > > > believe all the hype about it curing everything and anything, but > > I'm > > > sure it's way better then soda pop, which I'm currently addicted > to, > > > so my goal is to make fizzy KT, so I can get myself off the nasty > > ol' > > > soda pop habit, and onto a better KT habit. > > > > > > Marcy > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 yes, that is why my posts about secondary fermenting contain these warnings (but thanks for reinforcing this): " BE CAREFUL - more fizz does increase your chance of explosion, so check them often and carefully. " " BUT i never forget that it can happen, and keep my bottles in a sturdy cardboard or plastic container for safety just in case. i also refrigerate my bottles before opening, as this seems to calm the fizz somewhat. i ...hope to get a bunch of the ez top bottles for safety's sake. " i wasnt recommending that she put hers by a wood stove, just explaining in a cool climate, to get more fizz you have to increase the warmth some way. depsite a very well designed and insulated wood stove, i keep a thermometer on my brew jars behind the stove and it never gets above 75 and my cats fight for the pleasure of sleeping directly under the woodstove, meaning that the majority of the heat is radiated out into the room, but not all wood stoves are this efficient and may lose a lot of heat toward the rear. regardless of where or how you secondary ferment, you have to be careful. dl ________________________________ From: yoganandaom <OM@...> kombucha tea Sent: Sunday, December 28, 2008 2:50:54 PM Subject: Re: Newbie Hi and EveryOne, A friend of mine had a bottle of KT explode when left overnight on a table near their wood stove....please be careful, better safe than sorry. Peace, Love and Harmony, Bev -- In kombucha tea, LaGrand <deniselagrand@ ...> wrote: > > my experience for fizz has been to leave quite a bit of head space. this provides air for the brew to continue its aerobic fermentation and produce carbonation. it is only my guess, but i suspect this head space also is what has kept my bottles from exploding despite sometimes long secondary ferment with LOTS of fizz. > > the other factor for fizz is temperature. i had a batch secondary fermenting for two weeks with no fizz, but it has been cold here, and we keep our house on the cool side (65 at best), so i put them behind the wood stove, and in a few days got a lovely fizz. BE CAREFUL - more fizz does increase your chance of explosion, so check them often and carefully. > > dl > > > > ____________ _________ _________ __ > From: tris_in_blue <Trisinblue@ ...> > kombucha tea > Sent: Saturday, December 27, 2008 7:54:25 AM > Subject: Re: Newbie > > > Hi, - > > Not a " stooopid " question at all, I should've been more clear. > > By " GT'S " bottles I was referring to a kombucha tea I get at a local > health food store called " GT'S Organic Raw Kombucha " . You can read > about it at GTSkombucha. com. I bought lots of bottles of this stuff > while I was waiting for my mushroom to arrive, and used the bottles > later to store my own KT. > > You can buy glass bottles online, but in my experience they're > expensive--not so much the bottles themselves, but the shipping is > usually high as is what they call a " small handling fee " (money they > sometimes charge for orders under $50 or $100, usually $15 or $20). > But if you buy a large quantity of bottles, and buy lots of extra > bottle caps (since the caps wear out fairly fast in my experience), > it might be worth it. For me, it's easier and cheaper just to use old > bottles. > > As for fizz, are you using bottles with a narrow neck? Filling the > bottle to the brim when you harvest? Screwing the top on tight? > Allowing for a secondary ferment of at least a few days? But I > honestly don't know if there are any foolproof methods. I've been > brewing for two years and sometimes I get fizz and sometimes I don't-- > I suspect it's just the luck of the draw, so to speak. > > Tris > > > > > > > > Hi, I'm a newbie. I got turned on to kombucha when a friend > brought > > > me some and said, " Try this. It's carbonated tea. " When I read the > > > label, I said, " This isn't carbonated. It's fermented! " Then I got > > > really jazzed up, b/c I love microbes. I make my own sauerkraut, > > and > > > I've made yogurt in the past (although I'm non-dairy now). > Kombucha > > > is the coolest thing. One of my favorite beers is a Belgian > Lambic > > I > > > get at the specialty grocery store, and I was tickled to know that > > > they share similar strains of yeast (brettanomyces) . Although > I'm > > not > > > real happy to hear that it supposedly gives things a " barnyard " > > taste. > > > > > > I've already made one batch, which I think probably should have > > gone a > > > little longer. I put raisins in the bottle and that turned out > > pretty > > > yummy (although I didn't get much fizz, b/c I didn't let it sit > long > > > enough before refrigerating) . > > > > > > I've been perusing the archives (as well as a bunch of KT sites > on > > the > > > net), and I have a couple questions. This weekend, I'll be going > > to a > > > brewer supply store and getting some swing top bottles. They are > EZ > > > cap bottles. Am I correct that these bottles are specially > designed > > > NOT to explode? And I have been making a list of all the things I > > > want to add to the bottles, and I have a question about ginger. > > I've > > > never used real ginger, just the powder before. If I use real > > ginger, > > > do I peel it? And how much do I put in a 16 oz. bottle, for > > example. > > > Just one slice? Thin or thick slice? > > > > > > Thank you in advance. I am so looking forward to becoming > > completely > > > absorbed with the KT thing. I love that it's not as " fussy " as > > > brewing beer or wine, and it's pretty fast, too. I'm not sure I > > > believe all the hype about it curing everything and anything, but > > I'm > > > sure it's way better then soda pop, which I'm currently addicted > to, > > > so my goal is to make fizzy KT, so I can get myself off the nasty > > ol' > > > soda pop habit, and onto a better KT habit. > > > > > > Marcy > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Hi Joy, Welcome to the group. I'm fairly new myself. I'm a bit behind on my emails. My name is Kathleen, 45 years old. I have schizo-affective disorder, anxiety, fibromyalgia and insomnia. Kathleen Newbie I am new here to the group but not to chronic illness. My name is Joy, I am 35 and have had suffered through many illness throughout my life. I have fibromyalgia, IBS, CFS, epilepsy, anxiety, hearing loss in the right ear. Next week I go in for surgery to repair a inguinal hernia. I am looking forward to meeting new people who understand the day to day struggle of live. ------------------------------------ ~~~~ *** ~~~ *** ~~~ *** ~~~~ The Being Sick Community Message Archives-/messages Chat:- Scheduled Chats at /chat Bookmarks:- Add a website URL you have found useful. /links Personal Complaints or problems:- Please contact a moderator email: -owner Subscription Details:- 1) Individual email - means that every email sent to the list you receive. 2) Daily Digest - sends you 25 messages in one single email for you to browse. This is an excellent option if you receive alot of email. 3) Web only/No mail - means that you can pop into groups at your convenience and receive no email. To modify your subscription settings please visit:- /join To subscribe or unsubscribe please email:- -subscribe -unsubscribe This group is not intended to diagnose or treat illnesses. No one on this group is qualified to diagnose medical conditions. If you feel you need medical attention, seek the advice of a qualified physician. ~~~~ *** ~~~ *** ~~~ *** ~~~~ When nothing is sure, everything is possible. --- Margaret Drabble ~~~~ *** ~~~ *** ~~~ *** ~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Hi Joy, Welcome to the group. I'm fairly new myself. I'm a bit behind on my emails. My name is Kathleen, 45 years old. I have schizo-affective disorder, anxiety, fibromyalgia and insomnia. Kathleen Newbie I am new here to the group but not to chronic illness. My name is Joy, I am 35 and have had suffered through many illness throughout my life. I have fibromyalgia, IBS, CFS, epilepsy, anxiety, hearing loss in the right ear. Next week I go in for surgery to repair a inguinal hernia. I am looking forward to meeting new people who understand the day to day struggle of live. ------------------------------------ ~~~~ *** ~~~ *** ~~~ *** ~~~~ The Being Sick Community Message Archives-/messages Chat:- Scheduled Chats at /chat Bookmarks:- Add a website URL you have found useful. /links Personal Complaints or problems:- Please contact a moderator email: -owner Subscription Details:- 1) Individual email - means that every email sent to the list you receive. 2) Daily Digest - sends you 25 messages in one single email for you to browse. This is an excellent option if you receive alot of email. 3) Web only/No mail - means that you can pop into groups at your convenience and receive no email. To modify your subscription settings please visit:- /join To subscribe or unsubscribe please email:- -subscribe -unsubscribe This group is not intended to diagnose or treat illnesses. No one on this group is qualified to diagnose medical conditions. If you feel you need medical attention, seek the advice of a qualified physician. ~~~~ *** ~~~ *** ~~~ *** ~~~~ When nothing is sure, everything is possible. --- Margaret Drabble ~~~~ *** ~~~ *** ~~~ *** ~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Hi Joy, Welcome to the group. I'm fairly new myself. I'm a bit behind on my emails. My name is Kathleen, 45 years old. I have schizo-affective disorder, anxiety, fibromyalgia and insomnia. Kathleen Newbie I am new here to the group but not to chronic illness. My name is Joy, I am 35 and have had suffered through many illness throughout my life. I have fibromyalgia, IBS, CFS, epilepsy, anxiety, hearing loss in the right ear. Next week I go in for surgery to repair a inguinal hernia. I am looking forward to meeting new people who understand the day to day struggle of live. ------------------------------------ ~~~~ *** ~~~ *** ~~~ *** ~~~~ The Being Sick Community Message Archives-/messages Chat:- Scheduled Chats at /chat Bookmarks:- Add a website URL you have found useful. /links Personal Complaints or problems:- Please contact a moderator email: -owner Subscription Details:- 1) Individual email - means that every email sent to the list you receive. 2) Daily Digest - sends you 25 messages in one single email for you to browse. This is an excellent option if you receive alot of email. 3) Web only/No mail - means that you can pop into groups at your convenience and receive no email. To modify your subscription settings please visit:- /join To subscribe or unsubscribe please email:- -subscribe -unsubscribe This group is not intended to diagnose or treat illnesses. No one on this group is qualified to diagnose medical conditions. If you feel you need medical attention, seek the advice of a qualified physician. ~~~~ *** ~~~ *** ~~~ *** ~~~~ When nothing is sure, everything is possible. --- Margaret Drabble ~~~~ *** ~~~ *** ~~~ *** ~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2009 Report Share Posted January 13, 2009 --- > > , I too have recently been tested for everything under the sun and the Rheumatologist can't find anything wrong. I have all the symptoms on the Still web site except for the fevers, I think, I haven't paid any attention to that...yet. My bills are mounting since I have no insurance and I'm at a loss as to what to be tested for next. Do you know exactly what tests showed elevation levels as for him to come up with a diagnosis? That information would lead me on a path to possible treatment. I don't know how much longer I can mentally take having everyone just think that I'm lazy or crazy. Thanks for your help, if you can. Best wishes, >> > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2009 Report Share Posted January 22, 2009 In message <glaid9+pt3geGroups> you wrote: > > Just a word to thank you for accepting me in your list. Hello and welcome, Antoine! :-) > I'm french, 45, and am a full-newbie since I should receive my first > baby Kombucha in the next days. > i won't post too much for now, since I prefer to learn a bit before > writings my dummy opinions Dummy opinions??? ;-) This is a website for sharing and learning. You've come to a good place here, it's friendly and you can voice your questions and opinions without getting your hair singed off ;-) I am an oldie (58) and have been brewing Kombucha for more than 20 years. I've not been posting so much lately because both my hubby and I have been poorly with a very nasty cold and bronchitis over Christmas and the New year. But, we're on the up now and looking forward to spring :-) Hope your Kombucha comes up to expectations. If you need a new culture any time or some reinforcement (Kombucha or Kefir) just send me an email request and I'll send you some (just for p & p). BTW, I am German with a thick British crust, acquired from my husband who is all proper English through and through and is the main Kombucha gulper of the family :-) Looking forward to your questions and experiences, Antoine! We have a very good bunch of folk on this list with a wide experience of Kombucha brewing. You are in good hands! http://www.therpc.f9.co.uk/family/scobygrow/home.html Greetings most kombuchaly, Margret:-) (Derby-UK) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://bavarianminstrel.wordpress.com 'I have come into the world as light, so that no one who believes in me should stay in darkness'(Jesus) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2009 Report Share Posted January 22, 2009 Welcome Antoine and thanks for introducing yourself! Be sure to read the files section where you will find basic instructions and a lot of other information. I may also help you to look at the pictures/photos section. Feel free to ask any questions you may have regarding Kombucha and the brewing thereof! Good luck with it! On Jan 22, 2009, at 1:45 PM, Antoine Carolus wrote: > > > Hello all ! > > Just a word to thank you for accepting me in your list. > > I'm french, 45, and am a full-newbie since I should receive my first > baby Kombucha in the next days. > i won't post too much for now, since I prefer to learn a bit before > writings my dummy opinions > > Cheers! > > Antoine > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2009 Report Share Posted January 22, 2009 Bienvenue (?) Antoine, We've all been Newbies de temps en temps (?). BUT this is a great bunch and if you post any questions you, usually, get a tsunami of helpful advice. SO! Don't wait for the knowledge in order to post ... Post in order to get the knowledge. . (UK) ;¬)) ________________________________ From: Antoine Carolus Sent: Thursday, 22 January, 2009 19:45:45 Subject: Newbie Hello all ! Just a word to thank you for accepting me in your list. I'm french, 45, and am a full-newbie since I should receive my first baby Kombucha in the next days. i won't post too much for now, since I prefer to learn a bit before writings my dummy opinions Cheers! Antoine ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2009 Report Share Posted January 22, 2009 Thank you all for your kind welcome! It seems the group is very friendly (great!) I have taken a look to your impressive archives, what a compilation ! Well, I have a first question. I can read sometimes that the Kombucha is very fragile, that she can't stand the contact with metallic things, nor infinitesimal doses of chemicals (like traces of dish soap or lead from poor glassware), nor sunlight, neither even a change of pace (change of tea brand or tea type)... and elsewhere I read Kombucha is very strong, almost un-killable, that you can dessicate her, freeze her and since you feed her with tea and sugar, she will lasts for centuries... what is the reality ? All the best, Antoine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 In message <glbrfq+n2rdeGroups> you wrote: > Well, I have a first question. Well done, Antoine, that's the spirit! :-) > I can read sometimes that the Kombucha is very fragile, that she can't > stand the contact with metallic things, nor infinitesimal doses of > chemicals (like traces of dish soap or lead from poor glassware), nor > sunlight, neither even a change of pace (change of tea brand or tea > type)... and elsewhere I read Kombucha is very strong, almost > un-killable, that you can dessicate her, freeze her and since you feed > her with tea and sugar, she will lasts for centuries... > > what is the reality ? Both. As Kombucha is acidic, it will have an impact on metallic things, i.e. a corrosive action on the metal, which at the same time will pollute the Kombucha itself. All fermented things need to be kept away from metallic things for that reason. One exception is: beer brewing often happens in very high grade steel which is inert and does not react to acidic influence. The same acid also has a leeching effect on some plastics and impure glass, so that chemicals or lead if present in the glass can become dissolved in the KT and thus become a health hazard. By carefully choosing your fermentation container this can however be easily avoided: Food grade glass or plastic from a brewing firm should be fine. For cleaning your brewing utensils it is best not to use detergents. I just use hot water and afterwards a wipe with distilled white vinegar for extra cleanness. Kombucha is a sturdy beast if fed well with sugar and sustained by the nutrients of camellia sinensis. I have found over the years that the best tasting KT is brewed from a mixture of teas (like green and black). Even ordinary teabag tea works well. There you have a wide-open room for experimentation as you try different teas in your brewing adventure. Also, it is good, not to over-complicate things. Simply does it. Then take a large slice of patience and you are almost there. :-) Just ask the questions as they arise, Antoine. We can come alongside you on your journey and give encouragement where needed. Going to pour a large glass of Kombucha with fizzy water for hubby now .... With best Kombucha greetings on a very wet and chilly day ;-) Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://bavarianminstrel.wordpress.com http://www.AnswersInGenesis.com Invited or not, God is present! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 Chances are you'll get a few answers to each question ......... that she can't stand the contact with metallic things,........ There is, currently, a Brit advert for a cleaning substance which shows a penny 1/2 clean,being lifted from the substance. Also " old folks " like me can remember he effects of vinegar on none-stainless knives etc. I happily stir the brew, while making, with *Stainless steel* in an anodised pan, but that's thee limit. When I empty a bottle of KT it gets an instant, vigorous, cold water rinse and no more. If you continuous-brew in a receptacle with a spigot, a metal spigot a definite no-no on account of the acidic nature of the brew. ................nor infinitesimal doses ofchemicals (like traces of dish soap or lead from poor glassware).................... I'm not taking sides on the lead issue, but if water isn't sufficient, rinse with pasteurised vinegar ...............nor sunlight, .................... I wouldn't put it on window cill, but mine just sits on the work surface at the back of the kitchen. ...............neither even a change of pace (change of tea brand or tea type)... ........... She's not overly keen on a great deal of movement while SCOBY forms top. But I frequently change tea flavours. There is even one opinion says you *may* use tisanes, with the proviso that a %age of proper tea (Camelia Sinensis) is included varies from 25-30% dependent upon who's telling you. ................and elsewhere I read Kombucha is very strong, almost un-killable, that you can dessicate her, freeze her and since you feed her with tea and sugar, she will lasts for centuries...... Nearer the truth, Though I see no reason for freezing. HTH . Well, I have a first question. Quote Link to comment Share on other sites More sharing options...
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