was Re: Tea bags vs tea leaves NOW: EXPERIMENTATION

[Guest guest]

I will second that, Bill. I discovered today that I DO NOT like the taste

of commercial frozen peaches added to a secondary ferment. I am sure it is

because they are not at their peak ripeness like when you get them fresh in

season and choose your own. It took me experimenting to realize this! I

also prefer blackberries and raspberries that I pick in my own yard and

freeze over commercial ones but those are still very palatable.

FWIW for anyone who has access to those amazingly sweet, picked at the

perfect time, and frozen peaches added to Earl Gray KT for secondary

ferment, make an amazing drink! Who knows if I put enough commas in that

sentence!! <grin>

in SW VA USA

On 1/31/08, Bill Fieszel <ffieszel@...> wrote:

....I've made Kombucha from expensive leaf teas that I did not care for and

some

from cheap tea bags that I thought were outstanding. The key is to

not be afraid to experiment and let you evaluation of the taste be

your guide to which choice to make.

[Guest guest]

, I am not totally sure of what the second ferment is. Let me start and

tell me if I am correct... you make your KT completely and when it's done you

add fruit to it and let it ferment more? The Earl Gray and peaches sounds

fantastic.

was Re: Tea bags vs tea leaves NOW: EXPERIMENTATION

I will second that, Bill. I discovered today that I DO NOT like the taste

of commercial frozen peaches added to a secondary ferment. I am sure it is

because they are not at their peak ripeness like when you get them fresh in

season and choose your own. It took me experimenting to realize this! I

also prefer blackberries and raspberries that I pick in my own yard and

freeze over commercial ones but those are still very palatable.

FWIW for anyone who has access to those amazingly sweet, picked at the

perfect time, and frozen peaches added to Earl Gray KT for secondary

ferment, make an amazing drink! Who knows if I put enough commas in that

sentence!! <grin>

in SW VA USA

On 1/31/08, Bill Fieszel <ffieszel@...> wrote:

...I've made Kombucha from expensive leaf teas that I did not care for and

some

from cheap tea bags that I thought were outstanding. The key is to

not be afraid to experiment and let you evaluation of the taste be

your guide to which choice to make.

[Guest guest]

, I am not totally sure of what the second ferment is. Let me start and

tell me if I am correct... you make your KT completely and when it's done you

add fruit to it and let it ferment more? The Earl Gray and peaches sounds

fantastic.

was Re: Tea bags vs tea leaves NOW: EXPERIMENTATION

I will second that, Bill. I discovered today that I DO NOT like the taste

of commercial frozen peaches added to a secondary ferment. I am sure it is

because they are not at their peak ripeness like when you get them fresh in

season and choose your own. It took me experimenting to realize this! I

also prefer blackberries and raspberries that I pick in my own yard and

freeze over commercial ones but those are still very palatable.

FWIW for anyone who has access to those amazingly sweet, picked at the

perfect time, and frozen peaches added to Earl Gray KT for secondary

ferment, make an amazing drink! Who knows if I put enough commas in that

sentence!! <grin>

in SW VA USA

On 1/31/08, Bill Fieszel <ffieszel@...> wrote:

...I've made Kombucha from expensive leaf teas that I did not care for and

some

from cheap tea bags that I thought were outstanding. The key is to

not be afraid to experiment and let you evaluation of the taste be

your guide to which choice to make.

[Guest guest]

,

The secondary ferment would be after you bottle your KT. I typically let my

bottled KT sit on the counter for anywhere from 2 days to several weeks

(depends upon the strain...I have one that develops very slowly in secondary

ferment but makes an amazingly carbonated beverage that tastes like

champagne when done). It is during this process that you can add

fresh/frozen/dried fruit, ginger root or other flavoring that you enjoy.

I will warn you however that if allowed to sit on the counter for more than

a day or two at room temperature after bottling particularly with ginger

added; it is ABSOLUTELY necessary to burp your bottles. I try to remember

to do it at least every other day. So far, I have had no exploding bottles

(knock on wood) when I have forgotten but have ended up with KT volcanoes on

a couple of occasions because of the carbonation. I use Perrier (the glass

bottles with the caps replaced by plastic soda bottle caps) water bottles

and find that they do an excellent job of dealing with the pressure.

Grolsch beer bottles work nicely too but they are smaller and not as easy to

burp if the pressure has gotten too high because it is harder to recap the

swing top style compared to screwing on the bottle cap on the Perrier

bottles.

On Feb 1, 2008 12:28 AM, Heinz <luv2scrap@...> wrote:

> , I am not totally sure of what the second ferment is. Let me

> start and tell me if I am correct... you make your KT completely and when

> it's done you add fruit to it and let it ferment more? The Earl Gray and

> peaches sounds fantastic.

>

>

>

>

--

Live and Love Well,

Sandy (Jennings, FL; zone 8b)

[Guest guest]

,

The secondary ferment would be after you bottle your KT. I typically let my

bottled KT sit on the counter for anywhere from 2 days to several weeks

(depends upon the strain...I have one that develops very slowly in secondary

ferment but makes an amazingly carbonated beverage that tastes like

champagne when done). It is during this process that you can add

fresh/frozen/dried fruit, ginger root or other flavoring that you enjoy.

I will warn you however that if allowed to sit on the counter for more than

a day or two at room temperature after bottling particularly with ginger

added; it is ABSOLUTELY necessary to burp your bottles. I try to remember

to do it at least every other day. So far, I have had no exploding bottles

(knock on wood) when I have forgotten but have ended up with KT volcanoes on

a couple of occasions because of the carbonation. I use Perrier (the glass

bottles with the caps replaced by plastic soda bottle caps) water bottles

and find that they do an excellent job of dealing with the pressure.

Grolsch beer bottles work nicely too but they are smaller and not as easy to

burp if the pressure has gotten too high because it is harder to recap the

swing top style compared to screwing on the bottle cap on the Perrier

bottles.

On Feb 1, 2008 12:28 AM, Heinz <luv2scrap@...> wrote:

> , I am not totally sure of what the second ferment is. Let me

> start and tell me if I am correct... you make your KT completely and when

> it's done you add fruit to it and let it ferment more? The Earl Gray and

> peaches sounds fantastic.

>

>

>

>

--

Live and Love Well,

Sandy (Jennings, FL; zone 8b)

[Guest guest]

was

Re:

Tea

bags

vs

tea

leaves

NOW:

EXPERIMENTATION

I

will

second

that,

Bill.

I

discovered

today

that

I

DO

NOT

like

the

taste

of

commercial

frozen

peaches

added

to

a

secondary

ferment.

I

am

sure

it

is

because

they

are

not

at

their

peak

ripeness

like

when

you

get

them

fresh

in

season

and

choose

your

own.

It

took

me

experimenting

to

realize

this!

I

also

prefer

blackberries

and

raspberries

that

I

pick

in

my

own

yard

and

freeze

over

commercial

ones

but

those

are

still

very

palatable.

FWIW

for

anyone

who

has

access

to

those

amazingly

sweet,

picked

at

the

perfect

time,

and

frozen

peaches

added

to

Earl

Gray

KT

for

secondary

ferment,

make

an

amazing

drink!

Who

knows

if

I

put

enough

commas

in

that

sentence!!

<grin>

in

SW

VA

USA

On

1/31/08,

Bill

Fieszel

<ffieszel@...>

wrote:

....I've

made

Kombucha

from

expensive

leaf

teas

that

I

did

not

care

for

and

some

from

cheap

tea

bags

that

I

thought

were

outstanding.

The

key

is

to

not

be

afraid

to

experiment

and

let

you

evaluation

of

the

taste

be

your

guide

to

which

choice

to

make.

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portions

of

this

message

have

been

removed]

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9:09

AM

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[Guest guest]

was

Re:

Tea

bags

vs

tea

leaves

NOW:

EXPERIMENTATION

I

will

second

that,

Bill.

I

discovered

today

that

I

DO

NOT

like

the

taste

of

commercial

frozen

peaches

added

to

a

secondary

ferment.

I

am

sure

it

is

because

they

are

not

at

their

peak

ripeness

like

when

you

get

them

fresh

in

season

and

choose

your

own.

It

took

me

experimenting

to

realize

this!

I

also

prefer

blackberries

and

raspberries

that

I

pick

in

my

own

yard

and

freeze

over

commercial

ones

but

those

are

still

very

palatable.

FWIW

for

anyone

who

has

access

to

those

amazingly

sweet,

picked

at

the

perfect

time,

and

frozen

peaches

added

to

Earl

Gray

KT

for

secondary

ferment,

make

an

amazing

drink!

Who

knows

if

I

put

enough

commas

in

that

sentence!!

<grin>

in

SW

VA

USA

On

1/31/08,

Bill

Fieszel

<ffieszel@...>

wrote:

....I've

made

Kombucha

from

expensive

leaf

teas

that

I

did

not

care

for

and

some

from

cheap

tea

bags

that

I

thought

were

outstanding.

The

key

is

to

not

be

afraid

to

experiment

and

let

you

evaluation

of

the

taste

be

your

guide

to

which

choice

to

make.

[Non-text

portions

of

this

message

have

been

removed]

------------------------------------------------------------------------------

No

virus

found

in

this

incoming

message.

Checked

by

AVG

Free

Edition.

Version:

7.5.516

/

Virus

Database:

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-

Release

Date:

1/31/2008

9:09

AM

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web,

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to:

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(

ID

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settings

via

email:

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mailto:kombucha tea-fullfeatured

from

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subject

to:

[Guest guest]

I just figured it out today. Thanks .

>Diving in at this point, after lurking the edge of this one.

Some-one might mentio later, but I've yet to see it. Has the questioner been

told that the secondary ferment is bottled?

Nn. England.

.

------------------------------------------------------------------------------

[Guest guest]

,

I bottle with fruit or whatever when my KT is just a tad sweet though so it

doesn't get too sour with secondary ferment. The Earl Gray and peaches is

fantastic when you use very ripe peaches!

in SW VA USA

On 2/1/08, Heinz <luv2scrap@...> wrote:

, I am not totally sure of what the second ferment is. Let me start

and tell me if I am correct... you make your KT completely and when it's

done you add fruit to it and let it ferment more? The Earl Gray and peaches

sounds fantastic.