Guest guest Posted September 6, 2010 Report Share Posted September 6, 2010 In message <216700.17929.qm@...> you wrote: > go by ph rather than time, I bottle mine at ph=3D3, you can buy the ph kit > for $7=20 at the wine shop at gillman and san pablo, just stick a strip in > the liquid compare to chart, pretty darn easy WOAH, my tastebuds do it very successfully and free of charge! ;-) Margret UK :-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com creation.com ...looking for the blessed hope and the appearing of the glory of our great God and Savior, Jesus Christ. (Titus 2:13) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2010 Report Share Posted September 6, 2010 In message <027301cb4d4c$ea9ad520$c700a8c0@TPSERVER> you wrote: > Thanks so much, Margret. One more question--as I wrote earlier today, > I didn't realize I was supposed to add some of the kombucha from my first > batch as starter for my second batch. Yes, Peggy, that is always the best, but lagging not far behind acidity-wise is distilled malt vinegar which even now you can pour over the top of your brew (no more than 2 tbsps. I should say. I'd be careful with apple juice, especially if unpasteurised, as it is the pre-stage of cider, hosting its own culture, while distilled vinegar is cultureless, as you want your Kombucha microflora to have the full run of things. If you want a pure Kombucha ferment, you keep apple away, I suggest. Your apple batch will no doubt be wonderful to drink, but not really be true Kombucha. You're on the right track! Blessings, Margret:-) (almost blown away by the windy elements!;-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com creation.com Fear not tomorrow! God is already there. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2010 Report Share Posted September 6, 2010 Thanks, Margret. I don't have any distilled malt vinegar and my kt has been brewing for 2 days, so I need to protect it by adding some vinegar right away. I have Bragg's apple cider vinegar and another brand of apple cider vinegar. Those are the only brands I have. I'm rural and a trip to the grocery store to get a different vinegar would take about an hour. Can I use what I have? Peggy Re: vinegar In message <027301cb4d4c$ea9ad520$c700a8c0@TPSERVER> you wrote: > Thanks so much, Margret. One more question--as I wrote earlier today, > I didn't realize I was supposed to add some of the kombucha from my first > batch as starter for my second batch. Yes, Peggy, that is always the best, but lagging not far behind acidity-wise is distilled malt vinegar which even now you can pour over the top of your brew (no more than 2 tbsps. I should say. I'd be careful with apple juice, especially if unpasteurised, as it is the pre-stage of cider, hosting its own culture, while distilled vinegar is cultureless, as you want your Kombucha microflora to have the full run of things. If you want a pure Kombucha ferment, you keep apple away, I suggest. Your apple batch will no doubt be wonderful to drink, but not really be true Kombucha. You're on the right track! Blessings, Margret:-) (almost blown away by the windy elements!;-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2010 Report Share Posted September 6, 2010 In message <02f501cb4dc0$dea3d6d0$c700a8c0@TPSERVER> you wrote: > Thanks, Margret. I don't have any distilled malt vinegar and my kt has been brewing for 2 days, so I need to protect it by adding some vinegar right away. I have Bragg's apple cider vinegar and another brand of apple cider vinegar. Those are the only brands I have. I'm rural and a trip to the grocery store to get a different vinegar would take about an hour. Can I use what I have? ------------------------------------------------------------------------ Yes, Peggy, provided you pasteurise the vinegar first by boiling it with a rolling boil for about 1 minute, adding it when it has cooled. You need to destroy the resident vinegar culture to maintain a pure Kombucha microflora. Regards, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com creation.com Jesus says:'Come to me, all you who are troubled and weighed down Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2010 Report Share Posted September 6, 2010 Boil that vinager for a few minutes let it get to room temperature and it should be ok that will kill the vinager culture to make it safe. T Walters <twalters955@...> wrote: >Thanks, Margret. I don't have any distilled malt vinegar and my kt has been brewing for 2 days, so I need to protect it by adding some vinegar right away. I have Bragg's apple cider vinegar and another brand of apple cider vinegar. Those are the only brands I have. I'm rural and a trip to the grocery store to get a different vinegar would take about an hour. Can I use what I have? > >Peggy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2011 Report Share Posted April 4, 2011 Have had some success with repelling and relief from spraying vinegar on myself, bedding, and clothing. When it wears off they seem to get back at it again. I do not dilute it nor do I rinse it off. Quote Link to comment Share on other sites More sharing options...
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