Re: Confessions of a Newbie+ Blood Pressure, Hawthorn and home made funnels!

January 2, 2008

Hi Bina,

I also heard that hibiscus lowers blood pressure. I put one tablespoon

in with the tea after the water boils. It makes the tea such a pretty

pink or reddish sort of color.

When the tea is ready to bottle, I make up a syrup of sugar and tea if

the tea has gotten over on the sour side and work to balance it until

I get the flavor I love then I bottle it. Over the holidays some of my

tea was over on the sour side because I was too busy with company. I

just finished balancing it and bottling it today. Yum. Sunny

>

> Hi there gang

> Happy New Year to you all!

>

> Also I read that Hawthorn in KT is good for high blood pressure, so

as I have a gauge at home and a willing guinea-pig partner the

experiment is about to begin. Any wise suggestions?

>

> Lastly, my confession -I am sort of continuous brewing and bottling

> about half my KT when it is still a bit sweet and just adding new tea

> and sugar to what remains of the old batch. Seems to be working OK.

> Truth be told I don't actually like the taste of KT that much but I am

> determined to learn to...

> So is anyone else deviating from the official technique like me?

January 2, 2008

Hi London and EveryOne,

Continuous Fermentation can be accomplished in many different ways. I

started with a method which might be similar to how you are doing it.

You can find it in one of the Kombucha Manna International Newsletters

I write here:

http://users.bestweb.net/~om/kmi/news.html

It is number 13: Continuous Fermentation.

If the way you are doing it works for you all is well.

Hawthorn is good for the heart or so I 've heard. IMHO It is best to

add herbs, etc. to the Kombucha tea before it is bottled or during

bottling rather than during fermentation. Keeps the herb from

effecting the Kombucha Colony.

Peace, Love and Harmony,

Bev

-- In kombucha tea , " london_shade "

<london_shade@...> wrote:

>

> Hi there gang

> Happy New Year to you all!

>

> Inspiration in the kitchen- bottling is much easier with my 'new'

> funnel made from a chopped off tonic water bottle neck and a brilliant

> very fine mesh plastic 'tea infuser' thingy I got a while back in

> Muji. The tonic water bottle 'funnel' sits perfectly in the recycled

> smoothie bottles I am using and the Muji sieve is fine enough to catch

> the ooglies.

> So much easier than the process I was struggling with before of wrong

> sized everything balancing precariously and KY overflowing everywhere.

>

> Also I read that Hawthorn in KT is good for high blood pressure, so as

> I have a gauge at home and a willing guinea-pig partner the experiment

> is about to begin. Any wise suggestions?

>

> Lastly, my confession -I am sort of continuous brewing and bottling

> about half my KT when it is still a bit sweet and just adding new tea

> and sugar to what remains of the old batch. Seems to be working OK.

> Truth be told I don't actually like the taste of KT that much but I am

> determined to learn to...

> So is anyone else deviating from the official technique like me?

>

> A happy, healthy and contented 2008 to you all.

>

> Bina

> London, UK

>

January 2, 2008

Sunny,

If you put the hibiscus in then does it effect the scoby? I have tried adding

hibiscus, lemon peel, and ginger. However I add it when I go to bottle. I put

it in for 24 hrs and let it sit on the counter. Then I remove the cheesecloth

pouch and put it in the fridge, ready to consume. Am I doing it right? It does

taste good but I love the taste of KT.

Is there anything else you have tried for added flavor? Thanks for sharing your

experiences.

Tiff

Re: Confessions of a Newbie+ Blood Pressure, Hawthorn and home

made funnels!

Hi Bina,

I also heard that hibiscus lowers blood pressure. I put one tablespoon

in with the tea after the water boils. It makes the tea such a pretty

pink or reddish sort of color.

When the tea is ready to bottle, I make up a syrup of sugar and tea if

the tea has gotten over on the sour side and work to balance it until

I get the flavor I love then I bottle it. Over the holidays some of my

tea was over on the sour side because I was too busy with company. I

just finished balancing it and bottling it today. Yum. Sunny

>

> Hi there gang

> Happy New Year to you all!

>

> Also I read that Hawthorn in KT is good for high blood pressure, so

as I have a gauge at home and a willing guinea-pig partner the

experiment is about to begin. Any wise suggestions?

>

> Lastly, my confession -I am sort of continuous brewing and bottling

> about half my KT when it is still a bit sweet and just adding new tea

> and sugar to what remains of the old batch. Seems to be working OK.

> Truth be told I don't actually like the taste of KT that much but I am

> determined to learn to...

> So is anyone else deviating from the official technique like me?

________________________________________________________________________________\

____

Never miss a thing. Make your home page.

http://www./r/hs

January 2, 2008

I must start searching for a better strainer, myself. I'm currently

using one of those permanent coffee filter things, but the mesh must

be too fine because it quickly clogs and must be rinsed. It's a very

slow process to strain a batch. My yogurt strainer worked much

better but I want to keep it purely for straining yogurt.

-Patty

>

> Hi there gang

> Happy New Year to you all!

>

> Inspiration in the kitchen- bottling is much easier with my 'new'

> funnel made from a chopped off tonic water bottle neck and a

brilliant

> very fine mesh plastic 'tea infuser' thingy I got a while back in

> Muji. The tonic water bottle 'funnel' sits perfectly in the recycled

> smoothie bottles I am using and the Muji sieve is fine enough to

catch

> the ooglies.

> So much easier than the process I was struggling with before of

wrong

> sized everything balancing precariously and KY overflowing

everywhere.

>

> Also I read that Hawthorn in KT is good for high blood pressure, so

as

> I have a gauge at home and a willing guinea-pig partner the

experiment

> is about to begin. Any wise suggestions?

>

> Lastly, my confession -I am sort of continuous brewing and bottling

> about half my KT when it is still a bit sweet and just adding new

tea

> and sugar to what remains of the old batch. Seems to be working OK.

> Truth be told I don't actually like the taste of KT that much but I

am

> determined to learn to...

> So is anyone else deviating from the official technique like me?

>

> A happy, healthy and contented 2008 to you all.

>

> Bina

> London, UK

>

January 3, 2008

I bought a bunch of new dishrags and use them just for straining my

tea. Works great and I just rinse it out when it gets clogged. Then

when I am through straining, I toss it into the wash. Seems to work

for me.

Sunny

>

> I must start searching for a better strainer, myself. I'm currently

> using one of those permanent coffee filter things, but the mesh must

> be too fine because it quickly clogs and must be rinsed. It's a very

> slow process to strain a batch. My yogurt strainer worked much

> better but I want to keep it purely for straining yogurt.

> -Patty

January 3, 2008

Why strain?

Sent via BlackBerry from T-Mobile

Re: Confessions of a Newbie+ Blood Pressure, Hawthorn and home

made funnels!

I bought a bunch of new dishrags and use them just for straining my

tea. Works great and I just rinse it out when it gets clogged. Then

when I am through straining, I toss it into the wash. Seems to work

for me.

Sunny

>

> I must start searching for a better strainer, myself. I'm currently

> using one of those permanent coffee filter things, but the mesh must

> be too fine because it quickly clogs and must be rinsed. It's a very

> slow process to strain a batch. My yogurt strainer worked much

> better but I want to keep it purely for straining yogurt.

> -Patty

January 3, 2008

,

I also have systemic candida from having diabetes. The KT helped, but

since I started having home made kefir every day, I'm beginning to

think it's actually gone. My understanding is that the kefir

repopulates your intestines with the bacteria and yeasts that are

supposed to be there and kills the candida albicans.

KT is supposed to do that too, of course.

Dee

>

> I have systemic candida. I am really battling with it right now.

The sugar cravings are more that I am able to withstand. I am drinking

10 oz of KT a day.

January 3, 2008

I have been thinking about starting to make Keifer. I was going to wait until

the holidays were gone. I don't like not being able to feed the cravings. I

miss my sweets. however, I know they really are not my cravings but the candida

screaming to grow. Are there any tricks you know that could help beside the

Keifer that I need to start? Thanks for all that you share. Tiff.

Sent via BlackBerry from T-Mobile

Re: Confessions of a Newbie+ Blood Pressure, Hawthorn and home

made funnels!

,

I also have systemic candida from having diabetes. The KT helped, but

since I started having home made kefir every day, I'm beginning to

think it's actually gone. My understanding is that the kefir

repopulates your intestines with the bacteria and yeasts that are

supposed to be there and kills the candida albicans.

KT is supposed to do that too, of course.

Dee

>

> I have systemic candida. I am really battling with it right now.

The sugar cravings are more that I am able to withstand. I am drinking

10 oz of KT a day.

January 3, 2008

I have been thinking about starting to make Keifer. I was going to wait until

the holidays were gone. I don't like not being able to feed the cravings. I

miss my sweets. however, I know they really are not my cravings but the candida

screaming to grow. Are there any tricks you know that could help beside the

Keifer that I need to start? Thanks for all that you share. Tiff.

Sent via BlackBerry from T-Mobile

Re: Confessions of a Newbie+ Blood Pressure, Hawthorn and home

made funnels!

,

I also have systemic candida from having diabetes. The KT helped, but

since I started having home made kefir every day, I'm beginning to

think it's actually gone. My understanding is that the kefir

repopulates your intestines with the bacteria and yeasts that are

supposed to be there and kills the candida albicans.

KT is supposed to do that too, of course.

Dee

>

> I have systemic candida. I am really battling with it right now.

The sugar cravings are more that I am able to withstand. I am drinking

10 oz of KT a day.

January 3, 2008

Hi Tiff,

I don't know if this will work for anyone else, but my downfall was chocolate

and baked goods. The grocery I where did most of my shopping Had an in-store

bakery as the first stage of the gauntlet. I had read somewhere that smelling

chocolate for a few minutes without eating any would suffice. I loitered there,

soaking up the cinnamon and chocolate aromas. I was then able to pass the cooky

and candy and other danger zones without taking any of the things home with me,

The only exception was the shortbread cookies. I was so tempted! But I would

tell myself, " You have all the ingredients at home. If you want shortbread, go

home and make some. " By the time I got home and put everything away, I

completely forgot about making shortbread cookies. When I got cravings at home,

I just didn't have anything much to give in to them with. Still didn't lose

any weight , though.

I have noticed that when I have the kombucha and the kefir regularly, I don't

get as many cravings, or as often. Good luck.

Janice in Seattle

Re: Confessions of a Newbie+ Blood Pressure, Hawthorn and

home made funnels!

,

I also have systemic candida from having diabetes. The KT helped, but

since I started having home made kefir every day, I'm beginning to

think it's actually gone. My understanding is that the kefir

repopulates your intestines with the bacteria and yeasts that are

supposed to be there and kills the candida albicans.

KT is supposed to do that too, of course.

Dee

>

> I have systemic candida. I am really battling with it right now.

The sugar cravings are more that I am able to withstand. I am drinking

10 oz of KT a day.

January 3, 2008