Re: Newbie needs help

[Guest guest]

Well, okay then ... Several things:

1. An large wood ant almost got in the container where I rested the SCOBYs while

harvesting. Would it be bad if it had? We live in the country and certain

insects occasionally get it (mosquito hawks, june bugs, etc.)

2. Can I store SCOBYs in KT in the frig for later use?

3. Can I cut a SCOBY with kitchen shears or a knife?

4. What's the easiest way to produce the fizz? Does it affect the effectiveness

of the tea?

Thank you all so much for being so responsive. I was a bit anxious over this

endeavor at first, but now I am seeing where I can RELAX! All my fears (as

usual) were unwarranted, and I harvested some really good tea yesterday. It

took about 11 days, but we are trying not to use the gas heater too much, and it

was somewhat cool. Thanks again for all your help.

Love Peace Joy

Carol

>

> > WOW. GIG.

> > I have a lot more questions. Is it okay to post replies this way or should

> > I be sending emails to members?

> >

>

>

>

[Guest guest]

In message <goopet+e2neGroups> you wrote:

> Well, okay then ... Several things:

> 1. An large wood ant almost got in the container where I rested the SCOBYs

> while harvesting. Would it be bad if it had? We live in the country and

> certain insects occasionally get it (mosquito hawks, june bugs, etc.)

Hiya, Carol, some short answers ;-)

1) It;s always good to keep your containers well covered and secured with

a strong elastic or rubber-band. However, I personally would NOT be worried

about the odd little creepy losing their way in the Kombucha as long as I

can strain it out straight away. Kombucha has an anti-bacterial and antifungal

effect, that is why it is also good for wounds internal and external.

> 2. Can I store SCOBYs in KT in the frig for later use?

I should not. Best place for scoby + liquid is always at room temperature,

maybe in a scoby hotel, topped up with plenty of KT. Keeps many months

and remains viable for brewing straight away!

> 3. Can I cut a SCOBY with kitchen shears or a knife?

Yes, you can use either. I have found that scissors work better ...but then,

you might have better scissors than me ;-)

> 4. What's the easiest way to produce the fizz?

> Does it affect the effectiveness of the tea?

Fizz does not affect the effectiveness of the tea at all.

The fizz develops best at secondary fermentation, once you have bottled

your brew. Be careful if you use glass and burp your bottles after a few

days in the warm. It is safest to store them in a cool place, like cellar or

fridge.

> Thank you all so much for being so responsive. I was a bit anxious

> over this endeavor at first, but now I am seeing where I can RELAX!

Hey, well done! That's the aim of the game! :-)

Love, peace and joy back ... and good flavour and bubbles ;-)

Margret in the UK/England :-))

--

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http://bavarianminstrel.wordpress.com

http://www.AnswersInGenesis.com

...whatever is true, noble, right, pure, lovely, adnirable,

excellent or praiseworthy, think about such things! (Phil.4:8)

[Guest guest]

In message <gop5kt+28k5eGroups> you wrote:

> Is it true that we need to use refined sugar (white or " raw " sugar)?

Hello Clara,

IMO, white refined sugar is the best thing to use to feed the Kombucha

culture. Remember, that the yeasts and bacteria process the sucrose into

sub sugars and healthy acids, and to do that, pure sucrose is easiest

to process...

You yourself don't have to worry about ingesting the 'demon crystals', as

the yeasts and bacteria will have exorcised them thoroughly, especially

if you ferment your Kombucha tea to greater acidity.

The trouble with molasses/whole sugars is that the taste of the final KT

often gets affected by strange flavours from the minerals and natural

impurities in the sugar.

However, there are many people that do use other sugar sources than white

sucrose. It all comes down to your personal preference.

Why not try a batch with white sugar and another with whole sugar, try

different sugar sources, and see which you like best.

most kombuchaly - and still having loads to bottle tonight ;-)

Margret UK :-)

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://bavarianminstrel.wordpress.com

http://www.AnswersInGenesis.com

'Because he loves me, I will rescue him; I will protect him, for he

acknowledges my name.' Psalm 91:14

[Guest guest]

I use only evaporated sugar cane and mine tastes great.

Sent via BlackBerry by AT & T

Newbie needs help

Hi group,

We are total newbies too and our question before we get started with the

beautiful scobie our friends just gave us, is:

Is it true that we need to use refined sugar (white or " raw " sugar)? I make

water kefir with whole sugar (dried sugar cane juice), turbinado or the like)

and I don't ever use white sugar (or white anything for that matter.) I believe

in eating foods whole and cane sugar has so many minerals if eaten whole. But

I've been constantly told that kombucha won't work with whole sugar and that I

need to use white or raw (which is very pale and doesn't have the minerals in it

anymore since they remove the molasses to make it...)

So:

1/ Is it true?

2/ Why is that?

Many thanks!

Clara

[Guest guest]

Was that a slip of the tongue?

I've been " Kefiring " for several months now and it's *never* seen a grain of

sugar, or any other sweetener.

The question jumps to the fore ... Why waste it by sweetening it?

;¬))

.

(UK)

http://uk./group/ABALTAT/

________________________________

From: clara_bellar

Subject: Newbie needs help

Hi group,

snip

Is it true that we need to use refined sugar (white or " raw " sugar)? I make

water kefir with whole sugar (dried sugar cane juice), turbinado or the like)

and I don't ever use white sugar (or white anything for that matter.) I believe

in eating foods whole and cane sugar has so many minerals if eaten whole.

Snip

[Guest guest]

Yes. Because in milk kefir, the sugar is the lactose.

> Hello ,

> Kefir and Water Kefir are two different things.

> Water Kefir does require the use of sugar ( in some form) otherwise the

grains will die. The same applies to Kombucha.

>

> Regular Milk Kefir does not require sugar.

[Guest guest]

Oh thanks Margret. For some reason I've been told kombucha won't work with

anything but white sugar. It's good to know it's not true.

BTW: As opposed to water kefir, with kombucha I can ALWAYS taste the sweetness.

I've never had kombucha that tastes like all the sugar is gone. My husband

cannot have sugar at all, so how can I make sure all the sugar is gone (probably

doesn't taste as good as the kombucha we're used to, but healthier...)

> > Is it true that we need to use refined sugar (white or " raw " sugar)?

> IMO, white refined sugar is the best thing to use to feed the Kombucha

> culture. Remember, that the yeasts and bacteria process the sucrose into

> sub sugars and healthy acids, and to do that, pure sucrose is easiest

> to process...

> You yourself don't have to worry about ingesting the 'demon crystals', as

> the yeasts and bacteria will have exorcised them thoroughly, especially

> if you ferment your Kombucha tea to greater acidity.

[Guest guest]

hello all new to the group but just have a basic question. i had to start a

scoby over long story but previous one is no more and i desided to try using gt

to make one. i was given a full scoby last time and so this is all new to me.

mine has been fermenting used a gallon of water 1 1/2 cups of sugar and a full

bottle of gt black tea. the tea was cold when i bought it and now i don't have a

film across the top i just have a jellyfish. the tea taste great just not how i

read it is supposed to be and i was curious if this is common or if i need to

start over. not a big deal to start over but want to check if i need to let it

ferment longer or if the jelly fish is bad. it looks like a baby and is getting

bigger so i think it is ok. also as i said it tastes ok. but any insight would

be a great help.

>

> > Was that a slip of the tongue?

> > I've been " Kefiring " for several months now and it's *never* seen a

> > grain of sugar, or any other sweetener.

> > The question jumps to the fore ... Why waste it by sweetening it?

>

> > ;¬))

>

> > .

> > (UK)

> > http://uk./group/ABALTAT/

>

>

>

>

>

> > ________________________________

> > From: clara_bellar

>

> > Subject: Newbie needs help

>

> > Hi group,

>

> > snip

> > Is it true that we need to use refined sugar (white or " raw "

> > sugar)? I make water kefir with whole sugar (dried sugar cane

> > juice), turbinado or the like) and I don't ever use white sugar (or

> > white anything for that matter.) I believe in eating foods whole and

> > cane sugar has so many minerals if eaten whole.

> > Snip

>

>

> >

[Guest guest]

Hi Brad,

I'm halfway around the world, so I can't help you with the MMS. However, I

compiled a list of useful remedies for the flu over the years. I believe in the

" shotgun " approach; that is, taking anything and everything that might work. You

might have some of the following items listed below on hand, or can get it at

your local health food store. Meanwhile, don't eat anything - especially

carbohydrates (this includes alcohol). If you must eat, stick to protein (eggs).

Drink only clean water.

ITEMS FOR THE FLU

Amino complex

Andrographis

Bayberry

Boneset

Burdock root

Catnip

Cat's Claw

Cayenne pepper

Chaparral

Cinnamon

Cloves

Colloidal silver

Coltsfoot

Elderberry

Ephedra

Eyebright

Ginger root

Goldenrod

Goldenseal

Gotu kola

Guan Jung (Dryopteris crassirhizoma)

Honeysuckle

Horehound

Hyssop

Kudzu root

L-Cysteine

Lemon balm

L-Glutamine

Licorice

L-Lysine

Lomatium

MMS

Mullein

NAC

Niacin

Olive leaf

Oregano

Osha root

Pau D'Arco

Red Raspberry leaf

Rosehips (rosa canina)

Rosemary

Sage

Selenium

Spirulina

St. 's wort

Suma

Thyme

Vitamin C

Wild cherry bark

All the best,

from Israel

>

> Thank you for being here. I/ve suddenly been stricken with a serious flu.

Can you please tell me where I can get some MMS locally? I'm in Southern Cal,

in the San Valley area. Surely someone sells it here, I can't afford

to wait for it to be shipped. Any other advise would be much apppreciated.

>

> God bless, Brad

>

[Guest guest]

Brad, I'm sorry I can't answer your question because I don't know. Read the

post about Dr. Weil and you will have some information that may help. I will be

praying for your recovery.

g_mrrsn

>

> Thank you for being here. I/ve suddenly been stricken with a serious flu.

Can you please tell me where I can get some MMS locally? I'm in Southern Cal,

in the San Valley area. Surely someone sells it here, I can't afford

to wait for it to be shipped. Any other advise would be much apppreciated.

>

> God bless, Brad

>

[Guest guest]

Hi, Brad,Send someone to the local swimpool supply shop (Ace Hardware? Walmart is where I got mine) andget some *Shock 'n Swim*. You can put it in capsules and take it.....I did and it knocked the flu down for me. Or you can take a hot bath in it......that works too, but let it set for 20 minutes before gettingin the tub because the fumes are too strong. So pour the tub really, really hot, add a scant tablespoonof the Shock 'n Swim (only $3.63 for a pound at Walmart), stir it in to dissolve it, let it sit for 20 minutes,and then get in and soak for the better part of an hour.Drink tons of water and take Vitamin C - 2,000 units every 2 to 4 hours. Too much is just excreted in theurine......or may give you fever blisters because it eats up the Lysine. You won't get the fever blisters if yousupplement with Lysine.Drink hot lemon tea with raw honey: the lemon is natural vitamin C and the honey coats the throat with the vitamin C. Keep sipping on it as much as you can. Sniff Vicks Vaporub and rub it on your chest, and coverwith a hot towel (warmed in the oven at less than 200 degrees so it won't burn the towel).Hope you feel better, BradWillow > >> > Thank you for being here. I/ve suddenly been stricken with a serious flu. Can you please tell me where I can get some MMS locally? I'm in Southern Cal, in the San Valley area. Surely someone sells it here, I can't afford to wait for it to be shipped. Any other advise would be much apppreciated.> > > > God bless, Brad> >>