Guest guest Posted April 13, 2009 Report Share Posted April 13, 2009 No problem. Glad I could be of help. Good luck with your new mother and happy brewing. Quick tip: There are lots of factors that could have created the mold on your mother. The mother is really strong and since it is in an acidic environment, fairly hard to get mold to grow. I think the most common thing that causes mold is using soap in your brewing container. I personally wash mine with hot water and vinegar. > > > thanks! > ihave throuwn it into the compost, as i found out mold is the strange-dangerous thing that might come up with kombucha. now i´m expecting a new mother to be mailed and hope i do better. > > thnks again, > a. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2010 Report Share Posted February 8, 2010 good morning all.....i guess that there aren't any kombucha experts on the group lately .....peace, mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2010 Report Share Posted February 8, 2010 What do you want to know about kombucha? _____ From: nutrition [mailto:nutrition ] On Behalf Of clayoquot2000 Sent: Monday, February 08, 2010 11:11 AM nutrition Subject: re: kombucha good morning all.....i guess that there aren't any kombucha experts on the group lately .....peace, mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2010 Report Share Posted February 8, 2010 thanks.....my question is about creating more effervescence in my kombucha.....i just finished my first batch and it was just fine except that it wasn't as fizzy as i'd like it to be.....i took it from the brewing jug and bottled it and put it directly into the refrigerator.....should i have done something else to it to make it more effervescent ?.....peace, mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2010 Report Share Posted February 8, 2010 To get fizz you need to keep it fermenting for some period of time after it is bottled. The problem is finding the balance. If it ferments too long, it explodes the bottle. There are various techniques for handling this, but none is foolproof, which is why I don't give advice much! The safest way though is to use a plastic PETE bottle, which will get " tight " but not explode (and you can feel when there is a lot of pressure). If you bottle it and no pressure develops, add a pinch of sugar to give the bacteria something to feed on. But keep an eye on it. We've had plenty of " bombs " go off in the night (usually while we are asleep: no one has been hurt but we have marks on the ceiling to prove it!). On Mon, Feb 8, 2010 at 5:28 PM, clayoquot2000 <clayoquot2000@...> wrote: > thanks.....my question is about creating more effervescence in my kombucha.....i just finished my first batch and it was just fine except that it wasn't as fizzy as i'd like it to be.....i took it from the brewing jug and bottled it and put it directly into the refrigerator.....should i have done something else to it to make it more effervescent ?.....peace, mary > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2010 Report Share Posted February 8, 2010 The *easy* way, BTW, is to just add a pinch of baking soda, if it is very acidic kombucha. Instant fizz! There are also gizmos that add carbon dioxide under pressure, which is how the soft drink companies do it. On Mon, Feb 8, 2010 at 7:05 PM, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2010 Report Share Posted February 8, 2010 Use a cork -- pressure will blow it off? Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 That's a good idea. I think it will blow off though at a lower pressure than what most people want for fizz? Has anyone tried it? On Mon, Feb 8, 2010 at 11:12 PM, Sally Eva <bobsallyeva@...> wrote: > Use a cork -- pressure will blow it off? > Sally > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 You're probably right -- wine is not fizzy and champagne has those wired on corks. On the other hand the fizz on fizzy drinks doesn't swell the bottles so it must be quite low pressure Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 Kombucha is a synergy of yeasts and bacteria. Yeast produce the fizz and the alcohol. Bacteria produce the beneficial acids and the sourness. To increase the carbonation without the sourness do a second ferment. Fill the bottle close to the top, leaving only a small amount of air space. Leave at room temperature (70+F) for 2-3 days. The yeasts will continue to ferment any available sugar. This produces carbon dioxide and pressure. Too much pressure and the bottle explodes and makes a mess. To prevent accidents use an air lock. A Airlock is a simple cheap device that controls the pressure and you can see the bubbling. When the bubbling slows to just a few bubbles a minute then most of the fermentable sugars have been processed and you'll have a DRY Carbonated kombucha. Another alternative is to use a balloon. Fill the bottle and then place a small balloon over the neck of the bottle. The balloon inflates from the pressure. Maintains the carbonation while keeping things safe. If you ignore your second ferment the gasses will actually re-dissolve back into the liquid pulling the balloon inside the bottle. Pretty cool. We have pictures and more information online at our kombucha Library http://tinyurl.com/Kombucha-Library <http://tinyurl.com/Kombucha-Library> Ed Kasper LAc www.HappyHerbalist.com <http://www.HappyHerbalist.com> > > thanks.....my question is about creating more effervescence in my kombucha.....i just finished my first batch and it was just fine except that it wasn't as fizzy as i'd like it to be.....i took it from the brewing jug and bottled it and put it directly into the refrigerator.....should i have done something else to it to make it more effervescent ?.....peace, mary > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2010 Report Share Posted May 13, 2010 ALL NORMALÂ TEA Â RED ROSE ETC IS BLACK Â Â Â From: jdog041569 <jdog1222@...> Subject: Kombucha nutrition Received: Thursday, May 13, 2010, 3:44 PM Â How do I know if my Lipton tea is black tea or not? It does not say. Thanks Jill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2010 Report Share Posted May 14, 2010 According to Lipton Tea " Blending tea gives it subtle tones and flavors. In fact, in one LIPTON tea bag, there may be as many as 40 different types of teas " . http://www.liptont.com/tea_experts/growing/blending.aspx <http://www.liptont.com/tea_experts/growing/blending.aspx> Blending and additives (such as those added to commercial kombucha) gives a consistency to the product. It may aslo cover up a deficiency or less desired effects. It Lipton's case its is a blend of Black Tea. Black is a category of tea (major category = Black, Green and Oolong.). . Black Tea has specific grades. Lipton uses the tops. The Flowering tops are the highest grade then followed by the tops. Finings is the lowest grades, which are the sweepings from the floor of the processing plant. Lipton also has Green Tea as well Ed Kasper www.HappyHerbalist.com <http://www.HappyHerbalist.com> > > How do I know if my Lipton tea is black tea or not? It does not say. > Thanks > Jill > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2010 Report Share Posted July 4, 2010 Whole Foods has pulled its kombucha because it has a tiny amount of alcohol, and sometimes the manufacturers push it so it has more than the tiny amount that is normally has because it's a fermented liquid. They are working with the company to change the label so the alcohol content is listed, and when that's done, it will be back on the shelves. I don't know if anyone else has done this, but Whole Foods is serious about the labeling reflecting the content. They pulled Emergen-C and sent it back a few years ago because their testing showed that it had aspartame in it. The company took the aspartame out and they have it back on their shelves. If you know another store that carries it, check with them - Central Market in Texas has it. Or, easier, someone may be willing to send you a scoby. They multiply and anyone who's making it has extras. in Houston Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2010 Report Share Posted July 4, 2010 GT's was always around 2% alcohol. Has to be below 0.5% to be non-alcohol. That is high for someone who believes it to contain no alcohol. LIke School bus drivers, kids, pregnancies, the TTB also has more restrictions when flavors and additives are added to an alcohol drink, so GT definitely has to do new labels - and get honest. I have a poll online asking what people think Tea or beer or what . Please give it a shout out http://tinyurl.com/Kombucha-Vote Ed Kasper > > Whole Foods has pulled its kombucha because it has a tiny amount of > alcohol, and sometimes the manufacturers push it so it has more than the > tiny amount that is normally has because it's a fermented liquid. They > are working with the company to change the label so the alcohol content > is listed, and when that's done, it will be back on the shelves. I > don't know if anyone else has done this, but Whole Foods is serious > about the labeling reflecting the content. They pulled Emergen-C and > sent it back a few years ago because their testing showed that it had > aspartame in it. The company took the aspartame out and they have it > back on their shelves. > > If you know another store that carries it, check with them - Central > Market in Texas has it. > > Or, easier, someone may be willing to send you a scoby. They multiply > and anyone who's making it has extras. > > in Houston > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2010 Report Share Posted December 21, 2010 Can anyone please tell me if drinking kombucha tea would help with cancer. This may already be in the files but I can't get to them right now. There's so much sugar that I can't think that it would be healthy. Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2010 Report Share Posted December 22, 2010 Greetings, I have seen research that drinking kefir and eating lactofermented food will help you fight cancer, but nothing on kombucha. I tried it once, the sugar headache was not worth it. Bright Blessings, Garth & Kim www.TheRoseColoredForest.com Bedias, Texas 936-395-0110 On 12/22/2010 12:02 AM, bk4529@... wrote: > Can anyone please tell me if drinking kombucha tea would help with > cancer. This may already be in the files but I can't get > to them right now. There's so much sugar that I can't think that it > would be healthy. > Barbara > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2011 Report Share Posted February 13, 2011 Depends on the price of this jar. If it is $5 or less, not a bad idea. If you have never done it before I'd think about starting with a gallon size jar. If you have a recycling center, you can look and see if there are any in there. I have found some great ones. You don't need a lid for kombucha. You can go to your local freecycle and post and see if anyone has one. If neither of these work and you are willing, Walmart and Target sell gallon size glass jars for ~ $5. It is very easy to make. It is basically sugar, tea and water with some kombucha starter and a mushroom culture aka a scoby. You can usually get these for free. I post mine for free on craigslist and freecycle (but sorry I don't ship). You can go to the WestonPrice.org and contact a local chapter and see if you can't get one that way. You can go to the kombucha group. They have a database of people giving it away, so you can find someone local. You can also ask this group if anyone has one ~ just let us know where you live. Here's a good link to a video on how to do it: http://www.thehealthyhomeeconomist.com/2010/03/video-thursday-how-to-make-kombuc\ ha/ It is so easy to make and delicious. Good luck and enjoy! > > My food coop has a large jar where to make kombucha. I am thinking I might start making it but, do I need to purchase this? I do not have any idea how to make kombucha. Do I need a starter culture? Can you please tell me how I can get started it making it. Thank you. > Quote Link to comment Share on other sites More sharing options...
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