Guest guest Posted February 26, 2001 Report Share Posted February 26, 2001 HELP!!! My emotions are up and down. The doc is lowering the one meds and soon will put me on the new meds, starting by low dosage and raising it gently. Meanwhile, I am an emotional rollercoaster! My son is not listening to one word, I just want to be alone, and sleep! I don't want to go to school, be a mother, be a girlfriend, I want to be ME!!!! But I don't know who " ME " is. Understand????<br><br>HELPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP<br><br>Hope Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2001 Report Share Posted February 26, 2001 hi hope i hear you things arent to great glad your doctor is going to help you. it just takes a while for meds to take effect.i am sure your boyfriend understands and is trying to help you thru this. you just take care josie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2007 Report Share Posted April 26, 2007 In message <f0qn1m+s1omeGroups> you wrote: > Perhaps someone can tell me if I'm making KT or brewing Tea wine? , if you have started off with a Kombucha culture then you're brewing KT. > I have a, recently acquired, scoby from which I have managed a brew, or > two. Since scouring several pages looking at equipment I notice that a > heating mat is available. A heating mat is really not necessary, although it DOES speed things up somewhat ... careful you don't get a yeastification of your brew ... unless you like the taste beery and yeasty-coarse. ;-) Cooler temperatures encourage the bacteria in the brew and that will give a better tasting brew in the end! > it might be a touch difficult doing a " Scobectomy " from a demijohn I > tried a brew in one on a heat pad. A demijon is really not a suitable vessel for Kombucha brewing. One of my sons brewed in one and ended up with a HUGE scoby which was impossible to retrieve through the narrow opening. You need a wider necked vessel like a pickled onion jar, sweet jar or vase (like the one in my picture in the Kombucha photo section) You might pick one up at Wilcos, TKMAX or some of the homestores that have kitchen and hardware. Charity shops are another possible source. > There is now a noxious looking, > lumpy, brown alien on top bearing very little resemblance to the picture > of textbook scobys I've seen and a thin film of bubbles with a gradual > gloop, gloop, gloop Brilliant! Just shows that there is some vigorous brewing activity going on. I do get that Gloop scenario when I brew mainly with black teas. That's why I brew usually with a green/black or green/oolong mix which makes a more decent scoby. Not that a scoby is the most important thing in a brew, just a by-product of fermentation produced by the bacteria! So, don't worry, . Try your brew on day 6 and see whether it has that famous prickly cider feeling yet with pleasant acidity. A straw should just shove down nicely into the brew for you to be able to try it ;-) If there is still some gloop in the brew it is an easy thing to strain it out at bottling time! > associated with fermenting wine. Just another ferment! ;-) > Help Help Help Help Help! You don't really need any ;-) > Nn England. Yea, same here ;-) Have a very good night! Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Jesus says: I have come to give you life, that you might have it to the full .... ( 10:10) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2007 Report Share Posted April 27, 2007 The description of the thick brown scoby sounds like the kind of scoby my friend, who gave me my first mother, gets. She incubates her brew on top of a gas stove that has the warmth of continual pilot lights. I thought something was wrong with my thinnish white jelly scobies til I saw some photos online of what most people get. I wonder if the extra warmth is what plumps the mother up and makes her get a " tan " ? Re: H e l p ! In message <f0qn1m+s1omeGroups> you wrote: > Perhaps someone can tell me if I'm making KT or brewing Tea wine? , if you have started off with a Kombucha culture then you're brewing KT. > I have a, recently acquired, scoby from which I have managed a brew, or > two. Since scouring several pages looking at equipment I notice that a > heating mat is available. A heating mat is really not necessary, although it DOES speed things up somewhat ... careful you don't get a yeastification of your brew ... unless you like the taste beery and yeasty-coarse. ;-) Cooler temperatures encourage the bacteria in the brew and that will give a better tasting brew in the end! > it might be a touch difficult doing a " Scobectomy " from a demijohn I > tried a brew in one on a heat pad. A demijon is really not a suitable vessel for Kombucha brewing. One of my sons brewed in one and ended up with a HUGE scoby which was impossible to retrieve through the narrow opening. You need a wider necked vessel like a pickled onion jar, sweet jar or vase (like the one in my picture in the Kombucha photo section) You might pick one up at Wilcos, TKMAX or some of the homestores that have kitchen and hardware. Charity shops are another possible source. > There is now a noxious looking, > lumpy, brown alien on top bearing very little resemblance to the picture > of textbook scobys I've seen and a thin film of bubbles with a gradual > gloop, gloop, gloop Brilliant! Just shows that there is some vigorous brewing activity going on. I do get that Gloop scenario when I brew mainly with black teas. That's why I brew usually with a green/black or green/oolong mix which makes a more decent scoby. Not that a scoby is the most important thing in a brew, just a by-product of fermentation produced by the bacteria! So, don't worry, . Try your brew on day 6 and see whether it has that famous prickly cider feeling yet with pleasant acidity. A straw should just shove down nicely into the brew for you to be able to try it ;-) If there is still some gloop in the brew it is an easy thing to strain it out at bottling time! > associated with fermenting wine. Just another ferment! ;-) > Help Help Help Help Help! You don't really need any ;-) > Nn England. Yea, same here ;-) Have a very good night! Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Jesus says: I have come to give you life, that you might have it to the full .... ( 10:10) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2007 Report Share Posted April 29, 2007 Ed, Thanks , take a look at some of the pictures on my site. Cor!!! If possible send me a picture. As soon as my camera resurfaces. We've just had a bit olf a scare with Alice's heart, rather took our minds of other things for a while. She's currently rattling as a result of Amiodarone, Lisinopril, Furosemide and, of course the ubiquitous " Rat poison " . One of them, supposedly, has a book 1/2 " thick on possible side effects, and one, all, or the Doctor, cautions against any other medicines including herbal. Nn. England. ----- Original Message ---- , take a look at some of the pictures on my site. http://happyherbali st.com/gallery. htm you'll see many are frankly ugly but still may produce good KT. Ed Kasper LAc www.HappyHerbalist. com eddy@HappyHerbalist .com ............. ......... ...original message ............ ..... H e l p ! Posted by: " " brainnake (DOT) co.uk brainnake Thu Apr 26, 2007 10:25 am (PST) Perhaps someone can tell me if I'm making KT or brewing Tea wine? Quote Link to comment Share on other sites More sharing options...
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