Guest guest Posted February 9, 2003 Report Share Posted February 9, 2003 Hello, I'm new to the group and pretty new to soap making. I make the melt & pour soaps. Lately when I unmold my soaps, they have a film on them. Does anyone one have any ideas as to what I'm doing wrong? Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 Hi Del, That is one of the reasons we are here.......to answer questions:-)) Should I change it? Yes Should I strain it? How do I do that? If you want to you can use a plastic or cloth strainer I wouldn't use metal. It doesn't have to be strained. You can also use a tea strainer when you pour it from the bottle into your glass to drink but again it isn't necessary. Is it okay to touch the mother mushroom with my fingers? Sure, as long as you do it with love:-)) It is a good idea to remove all rings and clean under nails before handling your Kombucha colonies. Can I start a new batch with the mother mushroom. Definitely What do I do with all the slimy stuff? How do I get through the slimy stuff to taste it? The slimy stuff may be the beginning of a new Kombucha colony:-)) On the bottom it is usually dead yeast cells which are also normal and actually may be good for you..you can strain it out either when you bottle or when you drink it. Sorry to have so many questions, I appreciate any and all help. Please feel free to ask your questions here. There are many knowledgeable people on this list with lots of experience to help you. Your questions help others to learn as well:-)) Everybody benefits! Peace, Love and Harmony, Bev Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 Thanks Bev, for coming to my rescue! I feel like I am all thumbs right now. Thanks so much for all your answers! Bev wrote: The slimy stuff may be the beginning of a new Kombucha > colony:-)) Del wrote: But what do I do with it if it is the beginning of a new kombucha colony? Do I add it to the new batch? How do I handle getting through it to taste the kombucha? > Peace, Love and Harmony, > Bev Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 Hi Bev, I just poured some out to taste it and it does taste like kombucha! A little strong but it is good. I see that the stuff floating on top moves back when I pour it so I guess I can pour it easily out leaving the mother mushroom and all the stuff floating on top and all the stuff on the bottom in the jar. To that I can add some more tea in the same jar without washing it. Is that right? Should I have my tea ready before I take the kombucha out of my brew? I have been buying N.T. bottled kombucha and there is some stuff floating in it so I don't think I will strain mine either. Thanks, Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 Hi Del.... welcome to the group........... ;-) the only thing i can add to what Bev said is to mention that at your temp's, it'll take a *bit* longer to complete a batch than if it was kept at a higher temp, however, this can actually be good. the primo temp, for kombucha is about 72-73 degrees F. however, it can be accomplished at temps lower than that (taking longer), or perhaps as high as 90 (maybe highter?), but this is not to be recommended. too high a temp can cause too much yeast growth. you'll be fine in your temp. range. also, you might find that simply picking up the scoby (w/ clean hands) and putting it in a bowl while you decant is pretty easy. And always try to have your already prepared tea solution ready (and *perfectly* cooled), so as soon as you've decanted, (and saved your starter for the next batch) you can get the scoby in the new batch right then. Oh, when you say " How do I get through the slimy stuff to taste it? " ,there really oughten'ta be anything slimy on top EXCEPT FOR THE NEW BABY!!!! At-1st, the new baby looks like a translucent/gelatinous floating layer before it whitens up. Is this what you're talking about? blessings mark new and need help I have my first batch of kombucha brewing and this is day 18. It has been brewing in a bedroom closet with the door open. Temp in the house is aroung 65-70. Should I put a space heater in the room? I am just not sure what to look for as I cannot find any pictures as to what it is supposed to look like when it is time to change. It still looks like tea with little spots of slimy mold looking stuff on the top. Some is hanging down. The bottom has yucky stuff. Can't tell if there is a baby growing on the mother mushroom. Should I change it? Should I strain it? How do I do that? Is it okay to touch the mother mushroom with my fingers? Can I start a new batch with the mother mushroom. What do I do with all the slimy stuff? How do I get through the slimy stuff to taste it? Sorry to have so many questions, I appreciate any and all help. Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 Sometimes the baby does look like " the slimy stuff " when I first started, (6 weeks ago) How I tell if its time to start a new batch is if the sweetness is gone. so i figure, if the sweetness is gone, time to feed the scooby more sugar and tea. It takes a few batches before you get it righ, and each batch gets better. My first few where in the kitchen. I now have on a high shelf in 2nd floor bedroom. hotest spot in the house. Best of luck...its worth it > Hi Del.... > welcome to the group........... ;-) > > the only thing i can add to what Bev said is to mention that at your temp's, it'll take a *bit* longer to complete a batch than if it was kept at a higher temp, however, this can actually be good. the primo temp, for kombucha is about 72-73 degrees F. however, it can be accomplished at temps lower than that (taking longer), or perhaps as high as 90 (maybe highter?), but this is not to be recommended. too high a temp can cause too much yeast growth. you'll be fine in your temp. range. > > also, you might find that simply picking up the scoby (w/ clean hands) and putting it in a bowl while you decant is pretty easy. And always try to have your already prepared tea solution ready (and *perfectly* cooled), so as soon as you've decanted, (and saved your starter for the next batch) you can get the scoby in the new batch right then. > > Oh, when you say " How do I get through the slimy stuff to taste it? " ,there really oughten'ta be anything slimy on top EXCEPT FOR THE NEW BABY!!!! At-1st, the new baby looks like a translucent/gelatinous floating layer before it whitens up. Is this what you're talking about? > > blessings > mark > new and need help > > > > I have my first batch of kombucha brewing and this is day 18. It has > been brewing in a bedroom closet with the door open. Temp in the > house is aroung 65-70. Should I put a space heater in the room? I am > just not sure what to look for as I cannot find any pictures as to > what it is supposed to look like when it is time to change. It still > looks like tea with little spots of slimy mold looking stuff on the > top. Some is hanging down. The bottom has yucky stuff. Can't tell if > there is a baby growing on the mother mushroom. > > Should I change it? Should I strain it? How do I do that? Is it okay > to touch the mother mushroom with my fingers? Can I start a new > batch with the mother mushroom. What do I do with all the slimy > stuff? How do I get through the slimy stuff to taste it? > > Sorry to have so many questions, I appreciate any and all help. > > Del > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 Sometimes the baby does look like " the slimy stuff " when I first started, (6 weeks ago) How I tell if its time to start a new batch is if the sweetness is gone. so i figure, if the sweetness is gone, time to feed the scooby more sugar and tea. It takes a few batches before you get it righ, and each batch gets better. My first few where in the kitchen. I now have on a high shelf in 2nd floor bedroom. hotest spot in the house. Best of luck...its worth it > Hi Del.... > welcome to the group........... ;-) > > the only thing i can add to what Bev said is to mention that at your temp's, it'll take a *bit* longer to complete a batch than if it was kept at a higher temp, however, this can actually be good. the primo temp, for kombucha is about 72-73 degrees F. however, it can be accomplished at temps lower than that (taking longer), or perhaps as high as 90 (maybe highter?), but this is not to be recommended. too high a temp can cause too much yeast growth. you'll be fine in your temp. range. > > also, you might find that simply picking up the scoby (w/ clean hands) and putting it in a bowl while you decant is pretty easy. And always try to have your already prepared tea solution ready (and *perfectly* cooled), so as soon as you've decanted, (and saved your starter for the next batch) you can get the scoby in the new batch right then. > > Oh, when you say " How do I get through the slimy stuff to taste it? " ,there really oughten'ta be anything slimy on top EXCEPT FOR THE NEW BABY!!!! At-1st, the new baby looks like a translucent/gelatinous floating layer before it whitens up. Is this what you're talking about? > > blessings > mark > new and need help > > > > I have my first batch of kombucha brewing and this is day 18. It has > been brewing in a bedroom closet with the door open. Temp in the > house is aroung 65-70. Should I put a space heater in the room? I am > just not sure what to look for as I cannot find any pictures as to > what it is supposed to look like when it is time to change. It still > looks like tea with little spots of slimy mold looking stuff on the > top. Some is hanging down. The bottom has yucky stuff. Can't tell if > there is a baby growing on the mother mushroom. > > Should I change it? Should I strain it? How do I do that? Is it okay > to touch the mother mushroom with my fingers? Can I start a new > batch with the mother mushroom. What do I do with all the slimy > stuff? How do I get through the slimy stuff to taste it? > > Sorry to have so many questions, I appreciate any and all help. > > Del > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 - The scoby will not die if you leave without tea for a while, and besides, when you take tea out, you will leave a cup or so behind. The scoby will just sort of rest, and wait patiently for new tea. Lastly,, don't be sugar phobic...I was in the begining, befor I got it... Its just the food the scooby needs to make the tea. Pam -- In kombucha tea , " Del Eaton " <deleaton@d...> wrote: > > > Hi Bev, > I just poured some out to taste it and it does taste like kombucha! > A little strong but it is good. I see that the stuff floating on top > moves back when I pour it so I guess I can pour it easily out > leaving the mother mushroom and all the stuff floating on top and > all the stuff on the bottom in the jar. To that I can add some more > tea in the same jar without washing it. Is that right? Should I have > my tea ready before I take the kombucha out of my brew? > > I have been buying N.T. bottled kombucha and there is some stuff > floating in it so I don't think I will strain mine either. > > Thanks, > Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 - The scoby will not die if you leave without tea for a while, and besides, when you take tea out, you will leave a cup or so behind. The scoby will just sort of rest, and wait patiently for new tea. Lastly,, don't be sugar phobic...I was in the begining, befor I got it... Its just the food the scooby needs to make the tea. Pam -- In kombucha tea , " Del Eaton " <deleaton@d...> wrote: > > > Hi Bev, > I just poured some out to taste it and it does taste like kombucha! > A little strong but it is good. I see that the stuff floating on top > moves back when I pour it so I guess I can pour it easily out > leaving the mother mushroom and all the stuff floating on top and > all the stuff on the bottom in the jar. To that I can add some more > tea in the same jar without washing it. Is that right? Should I have > my tea ready before I take the kombucha out of my brew? > > I have been buying N.T. bottled kombucha and there is some stuff > floating in it so I don't think I will strain mine either. > > Thanks, > Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2004 Report Share Posted November 27, 2004 Yes, Mark, that is what I am talking about. Now that I have moved it to get the taste I can see it is a translucent/gelatinous floating layer. After I poured some off to taste and I was waiting for my tea to make and cool the new baby sunk to the bottom! So the new baby and the mother are in the bottom along with the stuff on the bottom. When my new tea is cooled I will pour off the beverage into a plastic container retaining 1/2 cup to go into my new batch of 1 quart of tea and 1/2 cup of sugar. Also my new baby, mother and all the stuff on the bottom will go into my new batch, right?? I really don't need to touch the mother, do I? I can just pour it into the new tea, right? I reread your post and I see you want me to pick up the scoby (new baby?)and put into a bowl while I decant, then put into the new brew. So the stuff on the bottom, does not go into the new batch? Thanks for your info, it is greatly appreciated! Del " Mark-n-Suze " wrote: > Hi Del.... > welcome to the group........... ;-) > > the only thing i can add to what Bev said is to mention that at your temp's, it'll take a *bit* longer to complete a batch than if it was kept at a higher temp, however, this can actually be good. the primo temp, for kombucha is about 72-73 degrees F. however, it can be accomplished at temps lower than that (taking longer), or perhaps as high as 90 (maybe highter?), but this is not to be recommended. too high a temp can cause too much yeast growth. you'll be fine in your temp. range. > > also, you might find that simply picking up the scoby (w/ clean hands) and putting it in a bowl while you decant is pretty easy. And always try to have your already prepared tea solution ready (and *perfectly* cooled), so as soon as you've decanted, (and saved your starter for the next batch) you can get the scoby in the new batch right then. > > Oh, when you say " How do I get through the slimy stuff to taste it? " ,there really oughten'ta be anything slimy on top EXCEPT FOR THE NEW BABY!!!! At-1st, the new baby looks like a translucent/gelatinous floating layer before it whitens up. Is this what you're talking about? > > blessings > mark > new and need help > > > > I have my first batch of kombucha brewing and this is day 18. It has > been brewing in a bedroom closet with the door open. Temp in the > house is aroung 65-70. Should I put a space heater in the room? I am > just not sure what to look for as I cannot find any pictures as to > what it is supposed to look like when it is time to change. It still > looks like tea with little spots of slimy mold looking stuff on the > top. Some is hanging down. The bottom has yucky stuff. Can't tell if > there is a baby growing on the mother mushroom. > > Should I change it? Should I strain it? How do I do that? Is it okay > to touch the mother mushroom with my fingers? Can I start a new > batch with the mother mushroom. What do I do with all the slimy > stuff? How do I get through the slimy stuff to taste it? > > Sorry to have so many questions, I appreciate any and all help. > > Del > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2011 Report Share Posted October 12, 2011 Hi All, New to the Group and unfortunately I'm here because I need help with some problems. I had my band surgery 11/4/2010 and until about 2 months ago I was doing really well. About 2 months ago I started having a lot of food sticking problems. I hadn't had any issues with food so I kept trying to get food down, sliming, vomiting etc... I finally checked some online resources and was reminded that I needed liquids only for a day. Did the liquid only for 24 hours and went on vacation without any problems. Back from vacation and was fine for a week until we spent the day at a local College Football game. I had a headache after the game; attributed it to sitting crooked at the game. Got home from the game, thought I was hungry and thirsty but about 30 min. after eating I vomited. My headache lessened so I did feel better. I stuck with liquids only for the rest of the night. I did have liquids and snacks at the football game but maybe not enough? In the days after the game I didn't sleep well, didn't exercise and caught a cold. I started drinking milk 1st thing in the AM to get a jump on my blood pressure, stool softener, and anti-depressants thinking that would help me feel better, (if my bp meds were taken before noon) but I started having problems with the pills sticking. They eventually go down after about 20-30 minutes. I have always cut my anti-depressants in half and my bp pills are tiny. I don't take them all at once, 2 or 3 at a time then the rest a couple hours later. Anyway - I've now had the cold, for 2 weeks, with a runny nose mostly down the back of my throat. I took Sudafed for a couple of days which dried me up but obviously didn't get rid of the cold. When the pills started sticking I gave up on the Sudafed because the other drugs are more important to get down. This morning I woke up feeling like crap and drank a small amount of milk about an hour after waking and took ½ my pills and I was fine. About 1.5 hours later I ate a piece of string cheese on the way to the vet with my cat and thought everything was fine, until I was standing in the exam room and I started to slime. I didn't want to run out while my cat was being examined so I swallowed my slime – which I know is bad. I vomited the slime after leaving the office and am on the liquids only for the next day. My apologies for being so gross, but I'm not sure how else to explain what's going on. I wanted to stop at the health food store to find a better way to get rid of this cold and boost my immune system, but being that I was having issues I just came home. I'm getting really frustrated, I'm tired of food getting stuck and I think my cold and the mucous running down the back of my throat is adding to the problem. The last 2 months I've been more tired and sicker longer than anything I remember from the past. I don't believe the band would cause a compromised immune system but I think the way I'm using it may be. Am I just pissing my band off too often and not being delicate enough after a problem? I'm wondering if my band has slipped although my gut tells my probably not. Any suggestions how to boost my immune system, stop this mucous, sleep better etc.??? In the past I used natural remedies from the health food store but I don't think those capsules will fit thru the band. I'm a mess and I'm starting to ramble – so any help would be greatly appreciated. Becky Disner Quote Link to comment Share on other sites More sharing options...
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