Guest guest Posted March 24, 2008 Report Share Posted March 24, 2008 hi jackie ,WELCOME my name is melynda. im 38yrs.young & have severe RA. i can give you some input on this topic..i do HURT all the time especially in the morning upon waking up.however,i heard that with fibro. you also are in pain..SO im WONDERING which illness is causing you all this DISCOMFORT! i am TIRED all the time but my husband says im just PRETENDING,to get out of cooking dinner.SOMETIMES,i cant LIE i do say that to get out of COOKING but not on a day to day basis!!!! i also take SEVERAL MEDICATIONS & sometimes the side effects say may cause tiredness or you may feel sleepy etc. i HOPE you feel BETTER,jackie & HANG IN THERE!!!! god bless,melyndagamez@...>3/24/08 1:27a.m.central time [ ] Hi Newbie here! Hi I'm a 46 yr. old female. I was diagnosed with fibromyalgia approximately 3 years ago. I recently got diagnosed with Rheumatoid Arthritis. I've really had a rough time. I'm always exhausted and hurting. I'd love to hear some input from others as to how you cope with this. ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Patti, I had a book that said it was possible too, but after several try;s & mo.'s of waiting I gave up, got a scoby from this group & in a week I was drinking my own KT. Now less than a mo. later I have lots & lots of scobys & am having fun with the 2nd fermentation process with ginger & cinnamon.                Margaret in Ohio Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Hi Patti! Welcome to the OK list! You have come to the right place. I am on many KT lists, Facebook, twitter and I have done a lot of researches. This list is by far the best! I am new here too and on this list for maybe 3 weeks. I love it! I have learned a lot. Everyone has been wonderful, helpful and very encouraging. I am also very new to the world of KT! I started 4 SCOBY starters (#1, #2, #3 and #4) All did extremely well, #1 and #2 are now brewing, I also have another now brewing with adopted SCOBY (from a friend) (Starters Feb 7th #1 and #2, Feb 14 #3, and Feb 21 #4) (brewing with adopted SCOBY Feb 21, and brewing with #1 and #2 SCOBY starters on Feb 28) pictures I think have been approved and now on the list photo area under my name. There are many pictures there too from other list members. You might want to check out some of my websites (Gah needs updating!!) listed in my Signature. Here are few tips I learned on here and from people on this list who shared with me via personal email! 1. Be patient, it doesn't happen overnight (it can take few months. this part I admit I didn't like hearing) 2. SCOBYs although can look or feel delicate are actually quite sturdy (they even use it to cover drum top among many other things) 3. When starting starter or brewing, buy KT occasionally to help with taste and fizziness comparison 4. Although Black and Green Tea seem to be more recommended you can use White or Oolong Tea (I think my starter #4 made with White Tea seems to develop SCOBY faster and prettier than the other 3) 5. Plain tea is usually recommended when starting and brewing and flavor your tea during your last stage of fermentation 6. Start a journal about all your starters and KT you are brewing and keep records of every details possible 7. Take pictures (to share with others and to refer back to for comparison) 8. For all utensils make sure no metal or wood, for brewing use jar with spigot for easy and less mess bottling 9. Because I have diabetes (which means giving up all my favorite food) and because I am a degreed Chef (which means I am used to finer food) I splurge from money saved on the best of the best. Best ingredients, best utensils, food safe and etc.) 10. If you are an environmentalist and addicted to carbonated drinks like me, be happy to know that the fizziness in KT is n a t u r a l! 11. And last but not least, surf on the internet for pictures of KT SCOBY molds. This is newbie's number 1 phobia, download them this is excellent for comparison. This has helped me a great deal in building my confidence. 12. Oh one more thing, if you are passionate about KT like me be prepared to stare and drool everyday and get excited over the teeniest lil change. I am sure my post on here over my excitement has been amusing as well. Hope this helps, thank you for letting me share with you my passion and thanks to all I have learned from! Tell me, I forget. Show me, I remember. Involve me, I understand. " I thank everyone that has caused me to suffer, without you I would have no reason to express myself. " nn Wasisco DI juliann@..., zjuliann@twitter <http://www.juliannwasisco.com> www.juliannwasisco.com <http://www.odditeas.com> www.odditeas.com www.diabetesanddeafcommunity.org Arizona Commission for the Deaf and the Hard of Hearing Commissioner Deaf Representative (Secy) 1400 W. Washington, Phoenix, AZ 85007 website <http://www.ACDHH.org> www.ACDHH.org RID: Deaf Caucus Chair Person re-elected <http://www.riddeafcaucus.wordpress.com> www.riddeafcaucus.wordpress.com P Please consider the environment before printing this email From: kombucha tea [mailto:kombucha tea ] On Behalf Of patti720 Sent: Friday, March 05, 2010 10:10 AM kombucha tea Subject: Hi Newbie here! Hi Everyone! Just wanted to introduce myself to the group! My name is Patti I live in Fort Worth, Texas & have been introduced to KT recently & LOVE it! Thanks ! (I do believe she is a member of this group also ) I have seen on youtube that you can start a batch of kt without a scoby... I am going to attempt this this weekend. Has anyone tried this? I bought a bottle of GT's original & am going use that as my starter. Any tips or tricks would sure be appreciated! Thanks, Patti Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 In message <001801cabc99$92ce6b20$b86b4160$@net> you wrote: > This list is by far the best! Yes, nn, I agree. It's a bit like a big family group, which on the whole co-exists and interacts with harmony and goodwill. :-) > I am new here too and on this list for maybe 3 weeks. I love it! I have > learned a lot. Everyone has been wonderful, helpful and very encouraging. I > am also very new to the world of KT! Looking at your list of tips I can see that you are incredibly well organised - which is not something I would say about myself! ;-) > 1. Be patient, it doesn't happen overnight (it can take few months. > this part I admit I didn't like hearing) A few months for your patience or your Kombucha to grow to the place of harvesting? ;-) > White or Oolong Tea (I think my starter #4 made with White Tea seems to > develop SCOBY faster and prettier than the other Yes, that is also what I have observed with mine. > 8. For all utensils make sure no metal or wood, I use a real silver spoon for stirring the sweet tea with the sugar until sugar is dissolved. I would have thought a wooden spoon (used only for the one purpose) would be alright in Kombucha or any other brewing? I'd like to hear your wisdom on that :-) > for brewing use jar with spigot for easy and less mess bottling I've never owned a jar with spigot - just can't get them here. But I manage the pouring out of the huge brewing glass (7 litre/1.8gall) surprisingly well, with hardly any mess .... > SCOBY molds. This is newbie's number 1 phobia, download them this is > excellent for comparison. This has helped me a great deal in building my > confidence. Just thought to mention that in 25 years of brewing I have never had a moldy brew. If you get sufficient acidity in your starter, there should not be a mold problem. Greetings most kombuchaly, Margret (hard-of hearing musician) UK ;-) -- +------------------ Minstrel@... --------------------+ http://www.newlifederby.org.uk http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com JOY comes by putting Jesus first, Others second, and Yourself last. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Margret, I loved your pictures and journal! Bookmarked! Thank you for sharing! From: kombucha tea [mailto:kombucha tea ] On Behalf Of Margret Pegg Sent: Friday, March 05, 2010 10:14 AM kombucha tea Subject: Re: Hi Newbie here! In message <hmrdtn+bondeGroups <mailto:hmrdtn%2Bbond%40eGroups.com> > you wrote: > Just wanted to introduce myself to the group! My name is Patti > I live in Fort Worth, Texas & have been introduced to KT recently & LOVE > it! Yes, Patti, you're onto something real good here! ;-) > ... you can start a batch of kt without a scoby... > I am going to attempt this this weekend. Has anyone tried this? Yes, Patti, I have ... many times ;-) Have a look at http://www.therpc.f9.co.uk/family/scobygrow/home.html It does work well. Most kombuchaly, Margret:-) -- +------------------ Minstrel@... <mailto:Minstrel%40therpc.f9.co.uk> --------------------+ http://www.newlifederby.org.uk http://bavarianminstrel.wordpress.com creation.com The answer to every human problem is God's help. Yes, it is that simple! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Hmmm I am still going to try but I think I will contact from this group... she lives about 30 minutes from me & she has extra scobys! I would love to be drinking my own tea in a week too! lol sure beats paying over $3 a bottle! Patti ________________________________ From: Margaret King <margaretking56@...> kombucha tea Sent: Fri, March 5, 2010 12:35:07 PM Subject: Re: Hi Newbie here! Patti, I had a book that said it was possible too, but after several try;s & mo.'s of waiting I gave up, got a scoby from this group & in a week I was drinking my own KT. Now less than a mo. later I have lots & lots of scobys & am having fun with the 2nd fermentation process with ginger & cinnamon. Margaret in Ohio Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Patti! i have good results, growing from raw,unflavored KT (my own starter) going for 30 years.. smile.. also get good results growing from Raw,commercial KT, you could follow Margarets advice, get a good culture,and still grow one from KT for fun.. possible ( never failed for me) and easy but takes longer..from storebought KT,it is a good learning experiment.. on the Path.. Peace, Jahjet > > Patti, I had a book that said it was possible too, but after several try;s & mo.'s of waiting I gave up, got a scoby from this group & in a week I was drinking my own KT. Now less than a mo. later I have lots & lots of scobys & am having fun with the 2nd fermentation process with ginger & cinnamon.                Margaret in Ohio > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Yes.. that is what it's all about!Sharing & working together Jahjet > > Hmmm I am still going to try but I think I will contact from this group... she lives about 30 minutes from me & she has extra scobys! I would love to be drinking my own tea in a week too! lol sure beats paying over $3 a bottle! > > Patti > > > > > > ________________________________ > From: Margaret King <margaretking56@...> > kombucha tea > Sent: Fri, March 5, 2010 12:35:07 PM > Subject: Re: Hi Newbie here! > > > Patti, I had a book that said it was possible too, but after several try;s & mo.'s of waiting I gave up, got a scoby from this group & in a week I was drinking my own KT. Now less than a mo. later I have lots & lots of scobys & am having fun with the 2nd fermentation process with ginger & cinnamon. Margaret in Ohio > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Thank you for this link to scobygrow. I found it very interesting and helpful. I hope to begin to actually make KT soon rather than just read about it.  I just polished off a bottle of GT Daves Gingerberry. I CAN HARDLY WAIT to make my own and have it available on a daily basis! > Just wanted to introduce myself to the group! My name is Patti > I live in Fort Worth, Texas & have been introduced to KT recently & LOVE > it! Yes, Patti, you're onto something real good here! ;-) > ... you can start a batch of kt without a scoby... > I am going to attempt this this weekend. Has anyone tried this? Yes, Patti, I have ... many times ;-) Have a look at http://www.therpc. f9.co.uk/ family/scobygrow /home.html It does work well. Most kombuchaly, Margret:-) -- +----------- ------- Minstreltherpc (DOT) f9.co.uk ------------ --------+ http://www.newlifed erby.org. uk http://bavarianmins trel.wordpress. com creation.com The answer to every human problem is God's help. Yes, it is that simple! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 I would have thought a wooden spoon (used only for the one purpose) would be alright in Kombucha or any other brewing? I'd like to hear your wisdom on that :-) I say no metal or wooden utensils more to be on the safe side.. of course all steel or precious metal are safe as well as good quality wooden utensils. Wood is absorbent and if you do not clean them well they can breed germs and bad bacteria's. I have sterling iced tea stirrer I am sure I can use as well! Greetings most kombuchaly, back at you! Margret (hard-of hearing musician) UK ;-) are you really? I was born deaf, sign language is my mode of communication Now you know why I love being online. no communication barriers! " " Attitudes, emotions, thoughts and desires, all reveal our ethics. " ( Habersam revised by nn Wasisco) Tell me, I forget. Show me, I remember. Involve me, I understand. (author unknown) P Please consider the environment before printing this email Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2010 Report Share Posted April 16, 2010 As ever,Margret, I'm loosely following the thread. But I've not yet seen any-one say that, while you can brew without a SCOBY, you can brew without a starter. I never have. Is it the consensus that you can make a brew, acidify with white vinegar, use neither SCOBY nor starter and still end with Kombucha? . (UK) ________________________________ From: Margret Sent: Fri, 5 March, 2010 19:30:57 In message <001801cabc99$92ce6b20$b86b4160$@net> you wrote: > This list is by far the best! Yes, nn, I agree. It's a bit like a big family group, which on the whole co-exists and interacts with harmony and goodwill. :-) > I am new here too and on this list for maybe 3 weeks. I love it! I have > learned a lot. Everyone has been wonderful, helpful and very encouraging. I > am also very new to the world of KT! Looking at your list of tips I can see that you are incredibly well organised - which is not something I would say about myself! ;-) > 1. Be patient, it doesn't happen overnight (it can take few months. > this part I admit I didn't like hearing) A few months for your patience or your Kombucha to grow to the place of harvesting? ;-) > White or Oolong Tea (I think my starter #4 made with White Tea seems to > develop SCOBY faster and prettier than the other Yes, that is also what I have observed with mine. > 8. For all utensils make sure no metal or wood, I use a real silver spoon for stirring the sweet tea with the sugar until sugar is dissolved. I would have thought a wooden spoon (used only for the one purpose) would be alright in Kombucha or any other brewing? I'd like to hear your wisdom on that :-) > for brewing use jar with spigot for easy and less mess bottling I've never owned a jar with spigot - just can't get them here. But I manage the pouring out of the huge brewing glass (7 litre/1.8gall) surprisingly well, with hardly any mess .... > SCOBY molds. This is newbie's number 1 phobia, download them this is > excellent for comparison. This has helped me a great deal in building my > confidence. Just thought to mention that in 25 years of brewing I have never had a moldy brew. If you get sufficient acidity in your starter, there should not be a mold problem. Greetings most kombuchaly, Margret (hard-of hearing musician) UK ;-) -- +------------------ Minstrel@... --------------------+ http://www.newlifederby.org.uk http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com JOY comes by putting Jesus first, Others second, and Yourself last. ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2010 Report Share Posted April 16, 2010 As ever,Margret, I'm loosely following the thread. But I've not yet seen any-one say that, while you can brew without a SCOBY, you can brew without a starter. I never have. Is it the consensus that you can make a brew, acidify with white vinegar, use neither SCOBY nor starter and still end with Kombucha? . (UK) ________________________________ From: Margret Sent: Fri, 5 March, 2010 19:30:57 In message <001801cabc99$92ce6b20$b86b4160$@net> you wrote: > This list is by far the best! Yes, nn, I agree. It's a bit like a big family group, which on the whole co-exists and interacts with harmony and goodwill. :-) > I am new here too and on this list for maybe 3 weeks. I love it! I have > learned a lot. Everyone has been wonderful, helpful and very encouraging. I > am also very new to the world of KT! Looking at your list of tips I can see that you are incredibly well organised - which is not something I would say about myself! ;-) > 1. Be patient, it doesn't happen overnight (it can take few months. > this part I admit I didn't like hearing) A few months for your patience or your Kombucha to grow to the place of harvesting? ;-) > White or Oolong Tea (I think my starter #4 made with White Tea seems to > develop SCOBY faster and prettier than the other Yes, that is also what I have observed with mine. > 8. For all utensils make sure no metal or wood, I use a real silver spoon for stirring the sweet tea with the sugar until sugar is dissolved. I would have thought a wooden spoon (used only for the one purpose) would be alright in Kombucha or any other brewing? I'd like to hear your wisdom on that :-) > for brewing use jar with spigot for easy and less mess bottling I've never owned a jar with spigot - just can't get them here. But I manage the pouring out of the huge brewing glass (7 litre/1.8gall) surprisingly well, with hardly any mess .... > SCOBY molds. This is newbie's number 1 phobia, download them this is > excellent for comparison. This has helped me a great deal in building my > confidence. Just thought to mention that in 25 years of brewing I have never had a moldy brew. If you get sufficient acidity in your starter, there should not be a mold problem. Greetings most kombuchaly, Margret (hard-of hearing musician) UK ;-) -- +------------------ Minstrel@... --------------------+ http://www.newlifederby.org.uk http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com JOY comes by putting Jesus first, Others second, and Yourself last. ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2010 Report Share Posted April 16, 2010 In message <168606.71846.qm@...> you wrote: > Is it the consensus that you can make a brew, acidify with white vinegar, > use neither SCOBY nor starter and still end with Kombucha? , You definitely cannot! You need either scoby or KT, or best BOTH. Affirmatively, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com creation.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 April 16, 2010 Report Share Posted April 16, 2010 Hi , You must have Kombucha in one form or another to make Kombucha. You will not get Kombucha from tea, sugar, vinegar etc.... Peace, Love and Harmony, Bev > > This list is by far the best! > Yes, nn, I agree. It's a bit like a big family group, which on the > whole co-exists and interacts with harmony and goodwill. :-) > > > I am new here too and on this list for maybe 3 weeks. I love it! I have > > learned a lot. Everyone has been wonderful, helpful and very encouraging. I > > am also very new to the world of KT! > > Looking at your list of tips I can see that you are incredibly well > organised - which is not something I would say about myself! ;-) > > > 1. Be patient, it doesn't happen overnight (it can take few months. > > this part I admit I didn't like hearing) > > A few months for your patience or your Kombucha to grow to the place of > harvesting? ;-) > > > White or Oolong Tea (I think my starter #4 made with White Tea seems to > > develop SCOBY faster and prettier than the other > > Yes, that is also what I have observed with mine. > > > 8. For all utensils make sure no metal or wood, > I use a real silver spoon for stirring the sweet tea with the sugar until > sugar is dissolved. I would have thought a wooden spoon (used only for > the one purpose) would be alright in Kombucha or any other brewing? > I'd like to hear your wisdom on that :-) > > > for brewing use jar with spigot for easy and less mess bottling > > I've never owned a jar with spigot - just can't get them here. But I > manage the pouring out of the huge brewing glass (7 litre/1.8gall) > surprisingly well, with hardly any mess .... > > > SCOBY molds. This is newbie's number 1 phobia, download them this is > > excellent for comparison. This has helped me a great deal in building my > > confidence. > > Just thought to mention that in 25 years of brewing I have never had a > moldy brew. If you get sufficient acidity in your starter, there should > not be a mold problem. > > Greetings most kombuchaly, > > Margret (hard-of hearing musician) UK ;-) > -- > +------------------ Minstrel@... --------------------+ > http://www.newlifederby.org.uk > http://www.therpc.f9.co.uk/family/scobygrow/home.html > http://bavarianminstrel.wordpress.com > > JOY comes by putting Jesus first, Others second, and Yourself last. > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2010 Report Share Posted April 16, 2010 Hi , You must have Kombucha in one form or another to make Kombucha. You will not get Kombucha from tea, sugar, vinegar etc.... Peace, Love and Harmony, Bev > > This list is by far the best! > Yes, nn, I agree. It's a bit like a big family group, which on the > whole co-exists and interacts with harmony and goodwill. :-) > > > I am new here too and on this list for maybe 3 weeks. I love it! I have > > learned a lot. Everyone has been wonderful, helpful and very encouraging. I > > am also very new to the world of KT! > > Looking at your list of tips I can see that you are incredibly well > organised - which is not something I would say about myself! ;-) > > > 1. Be patient, it doesn't happen overnight (it can take few months. > > this part I admit I didn't like hearing) > > A few months for your patience or your Kombucha to grow to the place of > harvesting? ;-) > > > White or Oolong Tea (I think my starter #4 made with White Tea seems to > > develop SCOBY faster and prettier than the other > > Yes, that is also what I have observed with mine. > > > 8. For all utensils make sure no metal or wood, > I use a real silver spoon for stirring the sweet tea with the sugar until > sugar is dissolved. I would have thought a wooden spoon (used only for > the one purpose) would be alright in Kombucha or any other brewing? > I'd like to hear your wisdom on that :-) > > > for brewing use jar with spigot for easy and less mess bottling > > I've never owned a jar with spigot - just can't get them here. But I > manage the pouring out of the huge brewing glass (7 litre/1.8gall) > surprisingly well, with hardly any mess .... > > > SCOBY molds. This is newbie's number 1 phobia, download them this is > > excellent for comparison. This has helped me a great deal in building my > > confidence. > > Just thought to mention that in 25 years of brewing I have never had a > moldy brew. If you get sufficient acidity in your starter, there should > not be a mold problem. > > Greetings most kombuchaly, > > Margret (hard-of hearing musician) UK ;-) > -- > +------------------ Minstrel@... --------------------+ > http://www.newlifederby.org.uk > http://www.therpc.f9.co.uk/family/scobygrow/home.html > http://bavarianminstrel.wordpress.com > > JOY comes by putting Jesus first, Others second, and Yourself last. > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2010 Report Share Posted April 16, 2010 I knew that thanks. I just couldn't be certain it had been made plain to the asker of the question. . ________________________________ From: yoganandaom Sent: Fri, 16 April, 2010 22:14:58 Hi , You must have Kombucha in one form or another to make Kombucha. You will not get Kombucha from tea, sugar, vinegar etc.... Peace, Love and Harmony, Bev > > As ever,Margret, I'm loosely following the thread. But I've not yet seen any-one say that, while you can brew without a SCOBY, you can brew without a starter. I never have. > Is it the consensus that you can make a brew, acidify with white vinegar, use neither SCOBY nor starter and still end with Kombucha? > . > (UK) > > > > ------------------------------------ Quote Link to comment Share on other sites More sharing options...
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