Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 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 Quote Link to comment Share on other sites More sharing options...
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