Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 In message <f478s9+dbfbeGroups> you wrote: > Little help please. When you bottle KT for a secondary fermentation, > do you fill the bottle to the top and berp them, or allow air in the > bottle? I finally had got fizz using white raisons and no air in the > bottle. Does the process work better with a little air or no air in > the bottle? Thank you for the help. > > All the best....... > Hi Jeff, This is what our ATM absent sage Baker wrote in answer to " To get the most fizz, you need to make sure your bottles are completely full " .... '....this isn't necessarily true. Some of us have reported getting less fizz in the bottles that we fill to the top. I use the Grolsch bottles, and as long as I make sure the KT reaches up into the neck of the bottle, it's fine. But if I fill all the way to the stopper, I don't get as much fizz. So, whether to fill to the top or not is definitely an individual thing.' I fill my bottles right to very top and they will develop a good fizz after about a week. The warmer the weather gets, the quicker the fizz develops. I keep my bottles out in the yard and have to burp them every 2 or 3 days or so to avoid bang and mess ..... One observation I made with bottles that I had left with a greater air a space: The brew tended to sour quicker - probably because of the greater amount of air... more aerobic fermentation. (?) So, it's probably better to fill the bottles to the top. Now, someone tell us the opposite! ;-) Have a good day! Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ The way you know you've been given life, hope and a future is when you begin giving those away to everyone else. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 In message <f478s9+dbfbeGroups> you wrote: > Little help please. When you bottle KT for a secondary fermentation, > do you fill the bottle to the top and berp them, or allow air in the > bottle? I finally had got fizz using white raisons and no air in the > bottle. Does the process work better with a little air or no air in > the bottle? Thank you for the help. > > All the best....... > Hi Jeff, This is what our ATM absent sage Baker wrote in answer to " To get the most fizz, you need to make sure your bottles are completely full " .... '....this isn't necessarily true. Some of us have reported getting less fizz in the bottles that we fill to the top. I use the Grolsch bottles, and as long as I make sure the KT reaches up into the neck of the bottle, it's fine. But if I fill all the way to the stopper, I don't get as much fizz. So, whether to fill to the top or not is definitely an individual thing.' I fill my bottles right to very top and they will develop a good fizz after about a week. The warmer the weather gets, the quicker the fizz develops. I keep my bottles out in the yard and have to burp them every 2 or 3 days or so to avoid bang and mess ..... One observation I made with bottles that I had left with a greater air a space: The brew tended to sour quicker - probably because of the greater amount of air... more aerobic fermentation. (?) So, it's probably better to fill the bottles to the top. Now, someone tell us the opposite! ;-) Have a good day! Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ The way you know you've been given life, hope and a future is when you begin giving those away to everyone else. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 I posted a short article of a second stage ferment online at http://tinyurl.com/2ajzkt Peace Ed Kasper LAc. & family www.HappyHerbalist.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 I posted a short article of a second stage ferment online at http://tinyurl.com/2ajzkt Peace Ed Kasper LAc. & family www.HappyHerbalist.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Hi Jeff....This is what I do and I get a wonderfully bright tasting brew with little fuss or muss! Some may disagree with the process for esoteric reasons as I use half liter plastic soda bottles for my secondary ferment. They must be soda bottles as they are designed to contain carbonated beverages. Water bottles will NOT do! The bottoms " pop out " and become convex. After straining my brew into a suitable container (an empty brewing vessel works nicely) I use a funnel and ladle into the plastic bottles to about an inch and a quarter below the top. Then I squeeze out all the remaining air and cap tightly. I then put the bottles in gallon ziploc bags...just in case!The bottles will be soft at first and not totally round. That's ok. It means that when the beasty yeasties start doing their thing the bottle will again become round and hard. You will know for sure you are getting CO2. No burping needed. The CO2 is forced to remain in solution giving great fizz everytime! After the typical second ferment time I chill to eliminate the possibility of a geyser occurring on opening and decant into glass bottles. (GT's) They then get popped into the fridge where they will happily remain until I enjoy them! Good luck!! Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Hi Jeff....This is what I do and I get a wonderfully bright tasting brew with little fuss or muss! Some may disagree with the process for esoteric reasons as I use half liter plastic soda bottles for my secondary ferment. They must be soda bottles as they are designed to contain carbonated beverages. Water bottles will NOT do! The bottoms " pop out " and become convex. After straining my brew into a suitable container (an empty brewing vessel works nicely) I use a funnel and ladle into the plastic bottles to about an inch and a quarter below the top. Then I squeeze out all the remaining air and cap tightly. I then put the bottles in gallon ziploc bags...just in case!The bottles will be soft at first and not totally round. That's ok. It means that when the beasty yeasties start doing their thing the bottle will again become round and hard. You will know for sure you are getting CO2. No burping needed. The CO2 is forced to remain in solution giving great fizz everytime! After the typical second ferment time I chill to eliminate the possibility of a geyser occurring on opening and decant into glass bottles. (GT's) They then get popped into the fridge where they will happily remain until I enjoy them! Good luck!! Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Hi Gayle, Jeff and Everyone, The problem with using used plastic soda bottles is that the protective coating within the bottle is gone. Even water will absorb fake estrogen from the plastic so I'm assuming that KT will absorb some too. I'd like to suggest that if you continue doing this you occasionally take Calcium D-Glucarate which has been patented and seems to removing fake estrogen absorbed from low quality plastics. I don't care whether I have fizz or not. But there have been some wonderful suggestions using glass bottles and there is no major risk of explosions and glass all over. Hey....all you glass bottle fizz people where are you? To Your Health, ann --- imgayleim <gsmarks@...> wrote: > Hi Jeff....This is what I do and I get a wonderfully > bright tasting > brew with little fuss or muss! > > Some may disagree with the process for esoteric > reasons as I use half > liter plastic soda bottles for my secondary ferment. > They must be > soda bottles as they are designed to contain > carbonated beverages. > Water bottles will NOT do! The bottoms " pop out " > and become convex. > > After straining my brew into a suitable container > (an empty brewing > vessel works nicely) I use a funnel and ladle into > the plastic > bottles to about an inch and a quarter below the > top. Then I squeeze > out all the remaining air and cap tightly. I then > put the bottles in > gallon ziploc bags...just in case!The bottles will > be soft at first > and not totally round. That's ok. It means that > when the beasty > yeasties start doing their thing the bottle will > again become round > and hard. You will know for sure you are getting > CO2. No burping > needed. The CO2 is forced to remain in solution > giving great fizz > everytime! After the typical second ferment time I > chill to eliminate > the possibility of a geyser occurring on opening and > decant into > glass bottles. (GT's) They then get popped into the > fridge where > they will happily remain until I enjoy them! > > Good luck!! > > Gayle > > ________________________________________________________________________________\ ____ We won't tell. Get more on shows you hate to love (and love to hate): TV's Guilty Pleasures list. http://tv./collections/265 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Hi Gayle, Jeff and Everyone, The problem with using used plastic soda bottles is that the protective coating within the bottle is gone. Even water will absorb fake estrogen from the plastic so I'm assuming that KT will absorb some too. I'd like to suggest that if you continue doing this you occasionally take Calcium D-Glucarate which has been patented and seems to removing fake estrogen absorbed from low quality plastics. I don't care whether I have fizz or not. But there have been some wonderful suggestions using glass bottles and there is no major risk of explosions and glass all over. Hey....all you glass bottle fizz people where are you? To Your Health, ann --- imgayleim <gsmarks@...> wrote: > Hi Jeff....This is what I do and I get a wonderfully > bright tasting > brew with little fuss or muss! > > Some may disagree with the process for esoteric > reasons as I use half > liter plastic soda bottles for my secondary ferment. > They must be > soda bottles as they are designed to contain > carbonated beverages. > Water bottles will NOT do! The bottoms " pop out " > and become convex. > > After straining my brew into a suitable container > (an empty brewing > vessel works nicely) I use a funnel and ladle into > the plastic > bottles to about an inch and a quarter below the > top. Then I squeeze > out all the remaining air and cap tightly. I then > put the bottles in > gallon ziploc bags...just in case!The bottles will > be soft at first > and not totally round. That's ok. It means that > when the beasty > yeasties start doing their thing the bottle will > again become round > and hard. You will know for sure you are getting > CO2. No burping > needed. The CO2 is forced to remain in solution > giving great fizz > everytime! After the typical second ferment time I > chill to eliminate > the possibility of a geyser occurring on opening and > decant into > glass bottles. (GT's) They then get popped into the > fridge where > they will happily remain until I enjoy them! > > Good luck!! > > Gayle > > ________________________________________________________________________________\ ____ We won't tell. Get more on shows you hate to love (and love to hate): TV's Guilty Pleasures list. http://tv./collections/265 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 I use a variety of glass bottles but the ones that I have found best for fizz and strength are the Grolsch beer bottles or the equivalent EZcap bottles and Perrier water bottles. The metal cap of the Perrier water bottles can be replaced with the plastic cap from a two liter soda bottle and works just fine. I sometimes leave mine out for extended secondary ferments because of lack of fridge space and have never had an explosion or problem with any of the bottles. On 6/8/07, maryann peterson <chpeter30096@...> wrote: > > I don't care whether I have fizz or not. But there > have been some wonderful suggestions using glass > bottles and there is no major risk of explosions and > glass all over. Hey....all you glass bottle fizz > people where are you? > > To Your Health, > > ann > > -- Live and Love Well, Sandy (Jennings, FL; zone 8b) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 I use a variety of glass bottles but the ones that I have found best for fizz and strength are the Grolsch beer bottles or the equivalent EZcap bottles and Perrier water bottles. The metal cap of the Perrier water bottles can be replaced with the plastic cap from a two liter soda bottle and works just fine. I sometimes leave mine out for extended secondary ferments because of lack of fridge space and have never had an explosion or problem with any of the bottles. On 6/8/07, maryann peterson <chpeter30096@...> wrote: > > I don't care whether I have fizz or not. But there > have been some wonderful suggestions using glass > bottles and there is no major risk of explosions and > glass all over. Hey....all you glass bottle fizz > people where are you? > > To Your Health, > > ann > > -- Live and Love Well, Sandy (Jennings, FL; zone 8b) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 > > Hi Gayle, Jeff and Everyone, > > The problem with using used plastic soda bottles is > that the protective coating within the bottle is gone. > Hi again....my information regarding using food grade plastics is from what I consider to be a quite reliable source.... http://www.kombuchatea.co.uk/kombucha-faq-containers.asp My understanding is that food grade containers with the PETE/1 or the HDPE/2 symbols are perfectly safe to use and very stable. It is, of course, in the final analysis a personal decision one must make regarding the use of any plastics and food preparation.... But then I like to live a little dangerously... Warmly...Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 > > Hi Gayle, Jeff and Everyone, > > The problem with using used plastic soda bottles is > that the protective coating within the bottle is gone. > Hi again....my information regarding using food grade plastics is from what I consider to be a quite reliable source.... http://www.kombuchatea.co.uk/kombucha-faq-containers.asp My understanding is that food grade containers with the PETE/1 or the HDPE/2 symbols are perfectly safe to use and very stable. It is, of course, in the final analysis a personal decision one must make regarding the use of any plastics and food preparation.... But then I like to live a little dangerously... Warmly...Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Im with you Gayle- Ive been using plastic since the late 80's so did my herbal teacher who first introduced me to Kombucha. Even in the plastic I get explosions where the cap explodes off and sometimes the KT exudes over the top _ I have learned NOT to fill those bottles. Some of those caps have yet to be found- but let me tell ya the noise of the Kaboom is very frightening. My experience with the grolsch bottles has been less than satisfactory. There is no way to slowly open that cap and I usually lose half the bottle or more to fizzing in the sink. what a waste !!! Once I apply even the slightest amount of pressure to those wires, the cap simply explodes sometimes hurting my fingers it is so violent. Then the liquid comes gushing out, no way to recap its just way toooooooo violent, you just have to wait until it quits, by that time there is not much left. No thanks the half gallon or gallon jugs are much more suitable for my purposes. zoe > >> >> Hi Gayle, Jeff and Everyone, >> >> The problem with using used plastic soda bottles is >> that the protective coating within the bottle is gone. >> > Hi again....my information regarding using food grade plastics is > from what I consider to be a quite reliable source.... > http://www.kombuchatea.co.uk/kombucha-faq-containers.asp > My understanding is that food grade containers with the PETE/1 or the > HDPE/2 symbols are perfectly safe to use and very stable. > It is, of course, in the final analysis a personal decision one must > make regarding the use of any plastics and food preparation.... > But then I like to live a little dangerously... > Warmly...Gayle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Im with you Gayle- Ive been using plastic since the late 80's so did my herbal teacher who first introduced me to Kombucha. Even in the plastic I get explosions where the cap explodes off and sometimes the KT exudes over the top _ I have learned NOT to fill those bottles. Some of those caps have yet to be found- but let me tell ya the noise of the Kaboom is very frightening. My experience with the grolsch bottles has been less than satisfactory. There is no way to slowly open that cap and I usually lose half the bottle or more to fizzing in the sink. what a waste !!! Once I apply even the slightest amount of pressure to those wires, the cap simply explodes sometimes hurting my fingers it is so violent. Then the liquid comes gushing out, no way to recap its just way toooooooo violent, you just have to wait until it quits, by that time there is not much left. No thanks the half gallon or gallon jugs are much more suitable for my purposes. zoe > >> >> Hi Gayle, Jeff and Everyone, >> >> The problem with using used plastic soda bottles is >> that the protective coating within the bottle is gone. >> > Hi again....my information regarding using food grade plastics is > from what I consider to be a quite reliable source.... > http://www.kombuchatea.co.uk/kombucha-faq-containers.asp > My understanding is that food grade containers with the PETE/1 or the > HDPE/2 symbols are perfectly safe to use and very stable. > It is, of course, in the final analysis a personal decision one must > make regarding the use of any plastics and food preparation.... > But then I like to live a little dangerously... > Warmly...Gayle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Actually with the grolsch type bottle if you face the bottle so that the " wings " of the wire bail are facing you and put gentle pressure on them, you can open them slowly. I do it all the time. On 6/8/07, zoe w <ilovegrafix@...> wrote: > > > My experience with the grolsch > bottles has been less than satisfactory. There is no way to > slowly open that cap and I usually lose half the bottle or > more to fizzing in the sink. what a waste !!! Once I > apply even the slightest amount of pressure to those wires, > the cap simply explodes sometimes hurting my fingers it is > so violent. Then the liquid comes gushing out, no way to > recap its just way toooooooo violent, you just have to > wait until it quits, by that time there is not much left. > No thanks the half gallon or gallon jugs are much more > suitable for my purposes. > zoe > > -- Live and Love Well, Sandy (Jennings, FL; zone 8b) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Hi I have done secondary fermentation as a matter of following advices gleaned from the Internet.. Lately I have compared my brew with and without Secondary Fermentation.. The verdict? So far, secondary fermentation impart to the taste a maturity, for the lack of a better word. I recently had a brew which I thought too acidic and " square " , Hibiscus by the way which for some reason seem to brew faster than other brews... After only 2 days of secondary fermentation, it tastes better, still too acidic but the " squarish " taste is gone replaced by a mellow , smooth taste... So far my brews have been an OK fizzy, I am not at the stage where I get a geyser even after 10 days of secondary fermentation. I have tried the Ginger but it seems to overpower the subtleties of the KT, lot of fizz though , still no geyser, although I have not left it ferment for more than 2 days... I use only glass for brewing by the way... Frantz maryann peterson <chpeter30096@...> wrote: Hi Gayle, Jeff and Everyone, The problem with using used plastic soda bottles is that the protective coating within the bottle is gone. Even water will absorb fake estrogen from the plastic so I'm assuming that KT will absorb some too. I'd like to suggest that if you continue doing this you occasionally take Calcium D-Glucarate which has been patented and seems to removing fake estrogen absorbed from low quality plastics. I don't care whether I have fizz or not. But there have been some wonderful suggestions using glass bottles and there is no major risk of explosions and glass all over. Hey....all you glass bottle fizz people where are you? To Your Health, ann --------------------------------- Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 I'm new and haven't stored any KT yet but shouldn't air-locks work and eliminate the need to burp? Toni > >> > >> > >> Well you can come and open mine. That is exactly what i do > >> There is no other way to open those bottles that I am aware of. > >> And Im here to tell you that you will NOT be able to open my > >> bottles slowly. The only ones I can open that way are the > >> ones with little or no fizz in them. MY KT is VERY Fizzy, > >> even before its bottled. The pressure inside those bottles > >> is tremendous and with the danger of glass explosions I > >> have stopped using them. > >> > >> Huggs > >> zoe > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 In message <f4c19u+qunqeGroups> you wrote: > I'm new and haven't stored any KT yet but shouldn't air-locks work > and eliminate the need to burp? > Hi Toni, it would work if you don't mind your KT still. For a good fizz to build up you need to allow the KT to develop under closure of bottle. For a fizzy KT you need the gas to be retained in the brew, then it gets kind of injected into the liquid. The burping of the bottle is just to get rid of any excess of the CO2 gas and to prevent the big bang-mess ;-) Greetings most kombuchaly, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ Whoever believes in me, as the Scripture has said, streams of living water will flow from within him. [Jesus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 How many airlocks can you afford? > I'm new and haven't stored any KT yet but shouldn't air-locks work > and eliminate the need to burp? > Toni > >> >> >> >> >> >> Well you can come and open mine. That is exactly what > i do >> >> There is no other way to open those bottles that I am > aware of. >> >> And Im here to tell you that you will NOT be able to > open my >> >> bottles slowly. The only ones I can open that way > are the >> >> ones with little or no fizz in them. MY KT is VERY > Fizzy, >> >> even before its bottled. The pressure inside those > bottles >> >> is tremendous and with the danger of glass > explosions I >> >> have stopped using them. >> >> >> >> Huggs >> >> zoe >> >> >> >> >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 THANKS!! That's really helpful to know and it's much better to learn first and not have to wonder why in the world it would be going flat or what I might have done wrong!!! Guess I'll be burping because I'm much afraid of plastics! Thanks again! Toni > > > I'm new and haven't stored any KT yet but shouldn't air-locks work > > and eliminate the need to burp? > > > Hi Toni, it would work if you don't mind your KT still. > For a good fizz to build up you need to allow the KT to develop > under closure of bottle. For a fizzy KT you need the gas to be > retained in the brew, then it gets kind of injected into the liquid. > The burping of the bottle is just to get rid of any excess of the CO2 gas > and to prevent the big bang-mess ;-) > > Greetings most kombuchaly, > > Margret:-) > -- > +------------------ Minstrel@... --------------------+ > <)))<>< http://www.therpc.f9.co.uk <)))<>< > http://www.AnswersInGenesis.com > +----------------- http://www.Gotquestions.org ------------------+ > > Whoever believes in me, as the Scripture has said, > streams of living water will flow from within him. [Jesus] > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 > My experience with the grolsch > bottles has been less than satisfactory. There is no way to > slowly open that cap and I usually lose half the bottle or > more to fizzing in the sink. what a waste !!! I use EXCap bottles, both half liter and one liter, and II have had that happen once: It was after a secondary ferment of four or five days, and the bottle that I opened (1) had a bunch of pieces of chopped fresh ginger in it and (2) it was at room temperature. That thing went pop and the geyser did just as Zoe said: it removed half of the brew from the bottle. Since every bottle in that batch had the ginger in it, I was very careful opening the subsequent bottles, especially the liter bottles. No other geysers. Those subsequent bottles were all cold from the fridge. So I think it was a combination of the extra fizz from the secondary ferment with ginger and from the brew being at room temperature. Joyce Dallas tX -- Jubilee Airedales www.jubileeaires.com Dear Jubilee: The Animal Connection Workshops & Consultations DWAA , IACP #P-1834, MDSA, AKC Canine Ambassador & CGC Evaluator Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Ah perhaps a major clue here. Mine are all at room temp. There is no room in the fridge at all especially now that Im making sauerkraut the old fashioned way. Those bottles just don't work for me for a lot of reasons. #1 is they are too small. I would drink 4 of them per day. Thats too many of those danged bottles to open. I NEVER put ginger in mine unless its Water Kefir. Plastic may not be the best thing to use but so far it has not caused any problems. It allows me to store larger amounts OUTSIDE the refrigerator. I really don't have the time to burp all those blasted 16 oz bottles. Sheesh, I barely have time to brew the tea. I reserve those bottles for things that are not likely to explode. Even then I have to be careful. Huggs zoe >> My experience with the grolsch >> bottles has been less than satisfactory. There is no way to >> slowly open that cap and I usually lose half the bottle or >> more to fizzing in the sink. what a waste !!! > I use EXCap bottles, both half liter and one liter, and II have had that > happen once: It was after a secondary ferment of four or five days, and the > bottle that I opened (1) had a bunch of pieces of chopped fresh ginger in it > and (2) it was at room temperature. That thing went pop and the geyser did > just as Zoe said: it removed half of the brew from the bottle. Since every > bottle in that batch had the ginger in it, I was very careful opening the > subsequent bottles, especially the liter bottles. No other geysers. Those > subsequent bottles were all cold from the fridge. So I think it was a > combination of the extra fizz from the secondary ferment with ginger and > from the brew being at room temperature. > Joyce > Dallas tX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 I have to agree Zoe that once your production is up and you are consuming a significant amount that the smaller Grolsch beer bottles can be annoyingly small. I have found that Perrier water bottles are a nice size but also use some 1.5 liter apple juice bottles. Unfortunately I haven't found replacement lids for those yet so still have to put plastic wrap between the lid and the bottle. The four liter domestic wine jugs that you can get at most grocery stores with Sangria or Chablis in them work well and you can replace the metal cap with a plastic one from a salad dressing bottle...I don't like the wine so I use it to make vinegar or for cooking. I have tried to find that size jug online new at a decent price but when push comes to shove it is cheaper to buy them at the grocery store with wine in them and use the wine for something else than it is to buy them from most home brewing suppliers. On 6/8/07, zoe w <ilovegrafix@...> wrote: > > > Those bottles just don't work > for me for a lot of reasons. #1 is they are too small. I would > drink 4 of them per day. Thats too many of those danged bottles to > open. I -- Live and Love Well, Sandy (Jennings, FL; zone 8b) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 I learned the lesson about buying pickle jars after spending $10 at Target and then just happening by a $4 gallon jar of pickles at Costco. Anyone have suggestions on what to do with all these gallons of unwanted pickles? Toni > > > >> Those bottles just don't work > >> for me for a lot of reasons. #1 is they are too small. I would > >> drink 4 of them per day. Thats too many of those danged bottles to > >> open. I > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Anyone have suggestions on what to do with all these gallons of unwanted pickles? Heheheh, don't temp us. I just scrounge Pickled egg and Pickled onion jars from local chippy. BTW That's Brit speak for Chip shop, not the USA/Canada interpretation. Nn. England. Look Mah, no tail. Quote Link to comment Share on other sites More sharing options...
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