Newbie

[Guest guest]

Hey Liz,

 

Thanks for the e-mail, its all about how you look at things. Keep the postive

attitude and it makes the days easier. I know there are days you just want to

curl and go hide believe me I have had those, but then you remember your

children and friends and your family and think I don't want them to see me give

up. I forgot to mention that when I was 26 years old I had much the same problem

but not as bad as I have now, but I was hospitalized with the fever, high WBC,

and goofy lab. It only lasted  about 6 weeks and went away. I was left

undiagnosed at the time and my dx was fever of unknown origin. My physicians now

are trying to get a hold of those records, they believe its when the Still's

probably started. They say it probably smoldered over the years and then had a

really big blow up. They wanted to see if there is anything they can use for

future use to help other patients. Well I got to get moving this morning its 28

degrees here and no one wants to

get up this morning.

 

Lots of Hugs!!!

Subject: Re: Newbie

To: Stillsdisease

Date: Monday, December 1, 2008, 1:05 PM

Hi

I am Liz

I live in NJ about 7 miles from Philadelphia

I am a hodge podge of rheumatological complaints now, but in 1972 1981 and

1990 I had 100% Stills with all the classic symptoms. The first episode lasted

about 9 months. The first 4 months were the worst. The other flares I was

also ill about8 months. Not as severely as the first time.

I am reading you are an energizer!! Yeah Send me some, I am not good with

energy. I am 52 and sometimes feel 92.

Ok

I am positive tho and keep on going.

Good luck with your treatment.

Congrats to your son on those Belts!! Wow Wonderful!!

Hugs

Your friend

Liz

stown NJ

************ **Life should be easier. So should your homepage. Try the NEW

AOL.com.

(http://www.aol. com/?optin= new-dp & icid= aolcom40vanity & ncid=emlcntaolco

m00000002)

[Guest guest]

Hey Liz,

 

Thanks for the e-mail, its all about how you look at things. Keep the postive

attitude and it makes the days easier. I know there are days you just want to

curl and go hide believe me I have had those, but then you remember your

children and friends and your family and think I don't want them to see me give

up. I forgot to mention that when I was 26 years old I had much the same problem

but not as bad as I have now, but I was hospitalized with the fever, high WBC,

and goofy lab. It only lasted  about 6 weeks and went away. I was left

undiagnosed at the time and my dx was fever of unknown origin. My physicians now

are trying to get a hold of those records, they believe its when the Still's

probably started. They say it probably smoldered over the years and then had a

really big blow up. They wanted to see if there is anything they can use for

future use to help other patients. Well I got to get moving this morning its 28

degrees here and no one wants to

get up this morning.

 

Lots of Hugs!!!

Subject: Re: Newbie

To: Stillsdisease

Date: Monday, December 1, 2008, 1:05 PM

Hi

I am Liz

I live in NJ about 7 miles from Philadelphia

I am a hodge podge of rheumatological complaints now, but in 1972 1981 and

1990 I had 100% Stills with all the classic symptoms. The first episode lasted

about 9 months. The first 4 months were the worst. The other flares I was

also ill about8 months. Not as severely as the first time.

I am reading you are an energizer!! Yeah Send me some, I am not good with

energy. I am 52 and sometimes feel 92.

Ok

I am positive tho and keep on going.

Good luck with your treatment.

Congrats to your son on those Belts!! Wow Wonderful!!

Hugs

Your friend

Liz

stown NJ

************ **Life should be easier. So should your homepage. Try the NEW

AOL.com.

(http://www.aol. com/?optin= new-dp & icid= aolcom40vanity & ncid=emlcntaolco

m00000002)

[Guest guest]

,

I have family in Beebee. At least they used to be, not sure if they

are anymore. Not family I keep up with much. Not even sure if their

last name is Jobe or Bradberry as I'm not sure what side of the family

they are on!

Many of us are on pain meds to some degree. I would imagine your

situation with no stomach has to make that much more difficult. May I

ask how you eat? Is everything IV?

Pain meds are a necessary part of this. It's not good for our bodies

to be in that much pain. When we are in pain we are definitely not

healing. It took me a long time to come to this realization but I now

know that it's necessary. Just like my thyroid meds I take daily.

I am so glad you found us. Ask away.

houston, TX

[Guest guest]

,

I have family in Beebee. At least they used to be, not sure if they

are anymore. Not family I keep up with much. Not even sure if their

last name is Jobe or Bradberry as I'm not sure what side of the family

they are on!

Many of us are on pain meds to some degree. I would imagine your

situation with no stomach has to make that much more difficult. May I

ask how you eat? Is everything IV?

Pain meds are a necessary part of this. It's not good for our bodies

to be in that much pain. When we are in pain we are definitely not

healing. It took me a long time to come to this realization but I now

know that it's necessary. Just like my thyroid meds I take daily.

I am so glad you found us. Ask away.

houston, TX

[Guest guest]

How neat, you never know who you meet that they would actually know someone in

Beebe. Because it used to be in the middle of  nowhere, it is growing now with

the college being here and we have a big oil drilling company here also. I have

lived here for about 12 years, I moved closer to my parents to help take care of

my Dad and now my mom takes care of us all at times. To answer your question

about my stomach, I have a small pouch the surgeon made out of my small bowel. I

eat small meals, about 6 or 7 times a day, the pouch doesn't hold much but at

least I have one. Quite a few of my meds are done with injections, my son gives

a good shot. Some meds are IV, especially any type of antibiotics, or treatment

for the Still's. I can take some meds by mouth, liquids work better, they absorb

faster and I get some benefit from them. I learned from my Oncologist that many

meds work best under your tongue, there are tons of little blood vessels under

your tongue

and absorb fairly well, only problem is you have to with stand the horrible

taste. But you do what you have to. And some extended release meds work well it

just takes a long time to tell if you have taken it. I don't mind any questions

about me at all, if it might help someone else great, or just satisfy someone

curosity.

Have a good rest of the day!! I might drill you later this evening on a few

questions I have.

 

________________________________

To: Stillsdisease

Sent: Monday, December 1, 2008 11:30:48 AM

Subject: Re: Newbie

,

I have family in Beebee. At least they used to be, not sure if they

are anymore. Not family I keep up with much. Not even sure if their

last name is Jobe or Bradberry as I'm not sure what side of the family

they are on!

Many of us are on pain meds to some degree. I would imagine your

situation with no stomach has to make that much more difficult. May I

ask how you eat? Is everything IV?

Pain meds are a necessary part of this. It's not good for our bodies

to be in that much pain. When we are in pain we are definitely not

healing. It took me a long time to come to this realization but I now

know that it's necessary. Just like my thyroid meds I take daily.

I am so glad you found us. Ask away.

houston, TX

[Guest guest]

Hi Lori, Thanks for the welcome to the family. Everything runs together after a

while, I keep a notebook with all the medicines I have taken, all the tests done

and all dx that I have, if I don't I always leave something out. Good combo of

meds, I wish that some of those had worked in my case, I think the Enbrel was

starting to work and then the lymph nodes in my neck got huge and would not go

away, I had to have them biopsied and they came back with a precursor for B-cell

lymphoma, so it had to be stopped. I am hoping at tomorrows visit that we will

start our new plan, I will let you know!!

Thanks again,

________________________________

To: Stillsdisease@...

Sent: Monday, December 1, 2008 11:39:57 AM

Subject: Newbie

Hello Ms. Energizer Bunny aka !!!

I wanted to welcome you to this wonderful family of fighters! My name is Lori, I

am 28 years old diagnosed with Still's Disease in 2002... I think!? Man, it all

becomes a jumbled mess doesnt it!? Anyway it sounds like you have been through a

lot with the organ involvement! I have been spared that so far but found Enbrel,

Methotrexate, Celebrex, Plaquinil, Cemitidine, & Cymbalta very helpful in

getting control of the disease. I hope this new drug they are going to try will

work wonders for you, just remember it is all about the trial and error and

eventually you WILL get there! Welcome to the group! Please keep us posted on

your progress!

Lori in California

[Guest guest]

Hi Lori, Thanks for the welcome to the family. Everything runs together after a

while, I keep a notebook with all the medicines I have taken, all the tests done

and all dx that I have, if I don't I always leave something out. Good combo of

meds, I wish that some of those had worked in my case, I think the Enbrel was

starting to work and then the lymph nodes in my neck got huge and would not go

away, I had to have them biopsied and they came back with a precursor for B-cell

lymphoma, so it had to be stopped. I am hoping at tomorrows visit that we will

start our new plan, I will let you know!!

Thanks again,

________________________________

To: Stillsdisease@...

Sent: Monday, December 1, 2008 11:39:57 AM

Subject: Newbie

Hello Ms. Energizer Bunny aka !!!

I wanted to welcome you to this wonderful family of fighters! My name is Lori, I

am 28 years old diagnosed with Still's Disease in 2002... I think!? Man, it all

becomes a jumbled mess doesnt it!? Anyway it sounds like you have been through a

lot with the organ involvement! I have been spared that so far but found Enbrel,

Methotrexate, Celebrex, Plaquinil, Cemitidine, & Cymbalta very helpful in

getting control of the disease. I hope this new drug they are going to try will

work wonders for you, just remember it is all about the trial and error and

eventually you WILL get there! Welcome to the group! Please keep us posted on

your progress!

Lori in California

[Guest guest]

Hi, Marcy!

I'm sure others more experienced and knowledgeable about KT will have

better answers to your questions, but I can't resist answering

anyway. <G>

1. I put my newly brewed KT in old kombucha bottles (GT'S) and

ordinary glass bottles/caps I buy on the Internet, and have never had

a problem with exploding (and I usually do a secondary ferment of at

least two days). So IMO you don't need special bottle tops. (Others'

mileage may vary however.)

2. I love ginger too, and I've tried various ways of adding it to my

KT, but this is what works for me. After I've used my juicer to make

apple juice or whatever, I run through a few small pieces of fresh

ginger root to make a very concentrated juice. Then, when I'm

bottling the KT, I first put in one teaspoon to one and a half

teaspoons of the ginger juice to the bottom of each 16 oz. bottle,

then pour in the tea. To me this tastes delicious, rather like an

organic ginger ale! And yes, I cut the " rind " off before juicing, but

I don't know if that's really necessary. I think the ginger should

probably be peeled if you're adding whole ginger to your KT, however,

to help the tea absorb more of the flavor. I would use a piece about

the size of a thumbnail and either grate it or cut it into small

pieces.

I've heard that using green tea can give you more of a " fizz " , and I

think that's true. (I use half white tea, half green tea.) Adding

raisins, as you said you are doing, should also help add fizz. And

try a secondary fermentation of at least two days.

Welcome to the wonderful world of kombucha!

Tris

>

> Hi, I'm a newbie. I got turned on to kombucha when a friend brought

> me some and said, " Try this. It's carbonated tea. " When I read the

> label, I said, " This isn't carbonated. It's fermented! " Then I got

> really jazzed up, b/c I love microbes. I make my own sauerkraut,

and

> I've made yogurt in the past (although I'm non-dairy now). Kombucha

> is the coolest thing. One of my favorite beers is a Belgian Lambic

I

> get at the specialty grocery store, and I was tickled to know that

> they share similar strains of yeast (brettanomyces). Although I'm

not

> real happy to hear that it supposedly gives things a " barnyard "

taste.

>

> I've already made one batch, which I think probably should have

gone a

> little longer. I put raisins in the bottle and that turned out

pretty

> yummy (although I didn't get much fizz, b/c I didn't let it sit long

> enough before refrigerating).

>

> I've been perusing the archives (as well as a bunch of KT sites on

the

> net), and I have a couple questions. This weekend, I'll be going

to a

> brewer supply store and getting some swing top bottles. They are EZ

> cap bottles. Am I correct that these bottles are specially designed

> NOT to explode? And I have been making a list of all the things I

> want to add to the bottles, and I have a question about ginger.

I've

> never used real ginger, just the powder before. If I use real

ginger,

> do I peel it? And how much do I put in a 16 oz. bottle, for

example.

> Just one slice? Thin or thick slice?

>

> Thank you in advance. I am so looking forward to becoming

completely

> absorbed with the KT thing. I love that it's not as " fussy " as

> brewing beer or wine, and it's pretty fast, too. I'm not sure I

> believe all the hype about it curing everything and anything, but

I'm

> sure it's way better then soda pop, which I'm currently addicted to,

> so my goal is to make fizzy KT, so I can get myself off the nasty

ol'

> soda pop habit, and onto a better KT habit.

>

> Marcy

>

[Guest guest]

I'm gonna add my non-expert two cents here too. i secondary ferment in both GT

and beer bottles with crimped caps (for which you need a special tool), and

secondary ferment until we drink it all (sometimes a couple of weeks or more-i

brew 5+ gallons at a time) and have also never had a explosion, BUT i never

forget that it can happen, and keep my bottles in a sturdy cardboard or plastic

container for safety just in case. i also refrigerate my bottles before opening,

as this seems to calm the fizz somewhat. i have had some real gushers, so

those bottles must be pretty strong. but someday, i hope to get a bunch of the

ez top bottles for safety's sake.

i have used ginger it all its forms, and when i juice it i dont bother peeling

it unless it is non-organic - then i figure peeling it will remove at least some

of the toxic residue. my favorite though is to use candied ginger, because it

also adds a little extra sugar, its already peeled, i have a good organic

source, and its just super easy to drop a small piece in each bottle(it comes

about the size of a large marble, and i cut this in quarters for 12 oz beer

bottles, and in half for 16 ounce GT bottles) . it is very interesting to me

that after the ferment, it looses that translucent look that candied ginger has

and returns to just an ordinary-looking piece of raw ginger. like some magic

reverse alchemy - lol.  you dont need much ginger, just to your taste. i kinda

like the hot zing of a heavily gingered batch, but my other testers object.

i too add raisens. it is a really nice way to get some fizz without adding

processed sugar, and i was given several pounds of raisens and after making all

the raisen pies (better than you'd think-i'm not crazy about raisens but i like

this pie) i could and putting them in KT for several months, i still have more

than 3 pounds in my freezer!

i have been secondary fermenting some with just raisens, some with just ginger,

some with raisens and ginger, and some with regular or white grape

juice concentrate added to the above, and all are fantastic.

good luck with your brewing!

dl

 

________________________________

From: tris_in_blue <Trisinblue@...>

kombucha tea

Sent: Friday, December 26, 2008 9:48:52 AM

Subject: Re: Newbie

Hi, Marcy!

I'm sure others more experienced and knowledgeable about KT will have

better answers to your questions, but I can't resist answering

anyway. <G>

1. I put my newly brewed KT in old kombucha bottles (GT'S) and

ordinary glass bottles/caps I buy on the Internet, and have never had

a problem with exploding (and I usually do a secondary ferment of at

least two days). So IMO you don't need special bottle tops. (Others'

mileage may vary however.)

2. I love ginger too, and I've tried various ways of adding it to my

KT, but this is what works for me. After I've used my juicer to make

apple juice or whatever, I run through a few small pieces of fresh

ginger root to make a very concentrated juice. Then, when I'm

bottling the KT, I first put in one teaspoon to one and a half

teaspoons of the ginger juice to the bottom of each 16 oz. bottle,

then pour in the tea. To me this tastes delicious, rather like an

organic ginger ale! And yes, I cut the " rind " off before juicing, but

I don't know if that's really necessary. I think the ginger should

probably be peeled if you're adding whole ginger to your KT, however,

to help the tea absorb more of the flavor. I would use a piece about

the size of a thumbnail and either grate it or cut it into small

pieces.

I've heard that using green tea can give you more of a " fizz " , and I

think that's true. (I use half white tea, half green tea.) Adding

raisins, as you said you are doing, should also help add fizz. And

try a secondary fermentation of at least two days.

Welcome to the wonderful world of kombucha!

Tris

>

> Hi, I'm a newbie. I got turned on to kombucha when a friend brought

> me some and said, " Try this. It's carbonated tea. " When I read the

> label, I said, " This isn't carbonated. It's fermented! " Then I got

> really jazzed up, b/c I love microbes. I make my own sauerkraut,

and

> I've made yogurt in the past (although I'm non-dairy now). Kombucha

> is the coolest thing. One of my favorite beers is a Belgian Lambic

I

> get at the specialty grocery store, and I was tickled to know that

> they share similar strains of yeast (brettanomyces) . Although I'm

not

> real happy to hear that it supposedly gives things a " barnyard "

taste.

>

> I've already made one batch, which I think probably should have

gone a

> little longer. I put raisins in the bottle and that turned out

pretty

> yummy (although I didn't get much fizz, b/c I didn't let it sit long

> enough before refrigerating) .

>

> I've been perusing the archives (as well as a bunch of KT sites on

the

> net), and I have a couple questions. This weekend, I'll be going

to a

> brewer supply store and getting some swing top bottles. They are EZ

> cap bottles. Am I correct that these bottles are specially designed

> NOT to explode? And I have been making a list of all the things I

> want to add to the bottles, and I have a question about ginger.

I've

> never used real ginger, just the powder before. If I use real

ginger,

> do I peel it? And how much do I put in a 16 oz. bottle, for

example.

> Just one slice? Thin or thick slice?

>

> Thank you in advance. I am so looking forward to becoming

completely

> absorbed with the KT thing. I love that it's not as " fussy " as

> brewing beer or wine, and it's pretty fast, too. I'm not sure I

> believe all the hype about it curing everything and anything, but

I'm

> sure it's way better then soda pop, which I'm currently addicted to,

> so my goal is to make fizzy KT, so I can get myself off the nasty

ol'

> soda pop habit, and onto a better KT habit.

>

> Marcy

>

[Guest guest]

Stooopid question..

What are GT bottles (and where can I get some)?

My first batch (and secondary ferment) started out well but then pretty much

lost all its fizz - and I want FIZZ :-)

_____

From: kombucha tea

[mailto:kombucha tea ] On Behalf Of LaGrand

Sent: Friday, December 26, 2008 12:34 PM

kombucha tea

Subject: Re: Re: Newbie

I'm gonna add my non-expert two cents here too. i secondary ferment in both

GT and beer bottles with crimped caps (for which you need a special tool),

and secondary ferment until we drink it all (sometimes a couple of weeks or

more-i brew 5+ gallons at a time) and have also never had a explosion, BUT i

never forget that it can happen, and keep my bottles in a sturdy cardboard

or plastic container for safety just in case. i also refrigerate my bottles

before opening, as this seems to calm the fizz somewhat. i have had some

real gushers, so those bottles must be pretty strong. but someday, i hope to

get a bunch of the ez top bottles for safety's sake.

i have used ginger it all its forms, and when i juice it i dont bother

peeling it unless it is non-organic - then i figure peeling it will remove

at least some of the toxic residue. my favorite though is to use candied

ginger, because it also adds a little extra sugar, its already peeled, i

have a good organic source, and its just super easy to drop a small piece in

each bottle(it comes about the size of a large marble, and i cut this in

quarters for 12 oz beer bottles, and in half for 16 ounce GT bottles) . it

is very interesting to me that after the ferment, it looses that translucent

look that candied ginger has and returns to just an ordinary-looking piece

of raw ginger. like some magic reverse alchemy - lol. you dont need much

ginger, just to your taste. i kinda like the hot zing of a heavily gingered

batch, but my other testers object.

i too add raisens. it is a really nice way to get some fizz without adding

processed sugar, and i was given several pounds of raisens and after making

all the raisen pies (better than you'd think-i'm not crazy about raisens but

i like this pie) i could and putting them in KT for several months, i still

have more than 3 pounds in my freezer!

i have been secondary fermenting some with just raisens, some with just

ginger, some with raisens and ginger, and some with regular or white grape

juice concentrate added to the above, and all are fantastic.

good luck with your brewing!

dl

________________________________

From: tris_in_blue <Trisinbluehotmail (DOT) <mailto:Trisinblue%40hotmail.com>

com>

kombucha tea@ <mailto:kombucha tea%40>

Sent: Friday, December 26, 2008 9:48:52 AM

Subject: Re: Newbie

Hi, Marcy!

I'm sure others more experienced and knowledgeable about KT will have

better answers to your questions, but I can't resist answering

anyway. <G>

1. I put my newly brewed KT in old kombucha bottles (GT'S) and

ordinary glass bottles/caps I buy on the Internet, and have never had

a problem with exploding (and I usually do a secondary ferment of at

least two days). So IMO you don't need special bottle tops. (Others'

mileage may vary however.)

2. I love ginger too, and I've tried various ways of adding it to my

KT, but this is what works for me. After I've used my juicer to make

apple juice or whatever, I run through a few small pieces of fresh

ginger root to make a very concentrated juice. Then, when I'm

bottling the KT, I first put in one teaspoon to one and a half

teaspoons of the ginger juice to the bottom of each 16 oz. bottle,

then pour in the tea. To me this tastes delicious, rather like an

organic ginger ale! And yes, I cut the " rind " off before juicing, but

I don't know if that's really necessary. I think the ginger should

probably be peeled if you're adding whole ginger to your KT, however,

to help the tea absorb more of the flavor. I would use a piece about

the size of a thumbnail and either grate it or cut it into small

pieces.

I've heard that using green tea can give you more of a " fizz " , and I

think that's true. (I use half white tea, half green tea.) Adding

raisins, as you said you are doing, should also help add fizz. And

try a secondary fermentation of at least two days.

Welcome to the wonderful world of kombucha!

Tris

>

> Hi, I'm a newbie. I got turned on to kombucha when a friend brought

> me some and said, " Try this. It's carbonated tea. " When I read the

> label, I said, " This isn't carbonated. It's fermented! " Then I got

> really jazzed up, b/c I love microbes. I make my own sauerkraut,

and

> I've made yogurt in the past (although I'm non-dairy now). Kombucha

> is the coolest thing. One of my favorite beers is a Belgian Lambic

I

> get at the specialty grocery store, and I was tickled to know that

> they share similar strains of yeast (brettanomyces) . Although I'm

not

> real happy to hear that it supposedly gives things a " barnyard "

taste.

>

> I've already made one batch, which I think probably should have

gone a

> little longer. I put raisins in the bottle and that turned out

pretty

> yummy (although I didn't get much fizz, b/c I didn't let it sit long

> enough before refrigerating) .

>

> I've been perusing the archives (as well as a bunch of KT sites on

the

> net), and I have a couple questions. This weekend, I'll be going

to a

> brewer supply store and getting some swing top bottles. They are EZ

> cap bottles. Am I correct that these bottles are specially designed

> NOT to explode? And I have been making a list of all the things I

> want to add to the bottles, and I have a question about ginger.

I've

> never used real ginger, just the powder before. If I use real

ginger,

> do I peel it? And how much do I put in a 16 oz. bottle, for

example.

> Just one slice? Thin or thick slice?

>

> Thank you in advance. I am so looking forward to becoming

completely

> absorbed with the KT thing. I love that it's not as " fussy " as

> brewing beer or wine, and it's pretty fast, too. I'm not sure I

> believe all the hype about it curing everything and anything, but

I'm

> sure it's way better then soda pop, which I'm currently addicted to,

> so my goal is to make fizzy KT, so I can get myself off the nasty

ol'

> soda pop habit, and onto a better KT habit.

>

> Marcy

>

[Guest guest]

Hi, -

Not a " stooopid " question at all, I should've been more clear.

By " GT'S " bottles I was referring to a kombucha tea I get at a local

health food store called " GT'S Organic Raw Kombucha " . You can read

about it at GTSkombucha.com. I bought lots of bottles of this stuff

while I was waiting for my mushroom to arrive, and used the bottles

later to store my own KT.

You can buy glass bottles online, but in my experience they're

expensive--not so much the bottles themselves, but the shipping is

usually high as is what they call a " small handling fee " (money they

sometimes charge for orders under $50 or $100, usually $15 or $20).

But if you buy a large quantity of bottles, and buy lots of extra

bottle caps (since the caps wear out fairly fast in my experience),

it might be worth it. For me, it's easier and cheaper just to use old

bottles.

As for fizz, are you using bottles with a narrow neck? Filling the

bottle to the brim when you harvest? Screwing the top on tight?

Allowing for a secondary ferment of at least a few days? But I

honestly don't know if there are any foolproof methods. I've been

brewing for two years and sometimes I get fizz and sometimes I don't--

I suspect it's just the luck of the draw, so to speak.

Tris

> >

> > Hi, I'm a newbie. I got turned on to kombucha when a friend

brought

> > me some and said, " Try this. It's carbonated tea. " When I read the

> > label, I said, " This isn't carbonated. It's fermented! " Then I got

> > really jazzed up, b/c I love microbes. I make my own sauerkraut,

> and

> > I've made yogurt in the past (although I'm non-dairy now).

Kombucha

> > is the coolest thing. One of my favorite beers is a Belgian

Lambic

> I

> > get at the specialty grocery store, and I was tickled to know that

> > they share similar strains of yeast (brettanomyces) . Although

I'm

> not

> > real happy to hear that it supposedly gives things a " barnyard "

> taste.

> >

> > I've already made one batch, which I think probably should have

> gone a

> > little longer. I put raisins in the bottle and that turned out

> pretty

> > yummy (although I didn't get much fizz, b/c I didn't let it sit

long

> > enough before refrigerating) .

> >

> > I've been perusing the archives (as well as a bunch of KT sites

on

> the

> > net), and I have a couple questions. This weekend, I'll be going

> to a

> > brewer supply store and getting some swing top bottles. They are

EZ

> > cap bottles. Am I correct that these bottles are specially

designed

> > NOT to explode? And I have been making a list of all the things I

> > want to add to the bottles, and I have a question about ginger.

> I've

> > never used real ginger, just the powder before. If I use real

> ginger,

> > do I peel it? And how much do I put in a 16 oz. bottle, for

> example.

> > Just one slice? Thin or thick slice?

> >

> > Thank you in advance. I am so looking forward to becoming

> completely

> > absorbed with the KT thing. I love that it's not as " fussy " as

> > brewing beer or wine, and it's pretty fast, too. I'm not sure I

> > believe all the hype about it curing everything and anything, but

> I'm

> > sure it's way better then soda pop, which I'm currently addicted

to,

> > so my goal is to make fizzy KT, so I can get myself off the nasty

> ol'

> > soda pop habit, and onto a better KT habit.

> >

> > Marcy

> >

>

>

[Guest guest]

-

See if there's a beer-making hobby shop in your area. I was lucky

enough to find one in my city and they carried the EZ-cap bottles. No

shipping or handling!

Betsy

On [Dec 27], at 7:54 AM, tris_in_blue wrote:

> Hi, -

>

> You can buy glass bottles online, but in my experience they're

> expensive--not so much the bottles themselves, but the shipping is

> usually high as is what they call a " small handling fee " (money they

[Guest guest]

my experience for fizz has been to leave quite a bit of head space. this

provides air for the brew to continue its aerobic fermentation and produce

carbonation. it is only my guess, but i suspect this head space also is what has

kept my bottles from exploding despite sometimes long secondary ferment with

LOTS of fizz.

the other factor for fizz is temperature. i had a batch secondary fermenting for

two weeks with no fizz, but it has been cold here, and we keep our house on the

cool side (65 at best), so i put them behind the wood stove, and in a few

days got a lovely fizz. BE CAREFUL - more fizz does increase your chance of

explosion, so check them often and carefully.

 

dl

________________________________

From: tris_in_blue <Trisinblue@...>

kombucha tea

Sent: Saturday, December 27, 2008 7:54:25 AM

Subject: Re: Newbie

Hi, -

Not a " stooopid " question at all, I should've been more clear.

By " GT'S " bottles I was referring to a kombucha tea I get at a local

health food store called " GT'S Organic Raw Kombucha " . You can read

about it at GTSkombucha. com. I bought lots of bottles of this stuff

while I was waiting for my mushroom to arrive, and used the bottles

later to store my own KT.

You can buy glass bottles online, but in my experience they're

expensive--not so much the bottles themselves, but the shipping is

usually high as is what they call a " small handling fee " (money they

sometimes charge for orders under $50 or $100, usually $15 or $20).

But if you buy a large quantity of bottles, and buy lots of extra

bottle caps (since the caps wear out fairly fast in my experience),

it might be worth it. For me, it's easier and cheaper just to use old

bottles.

As for fizz, are you using bottles with a narrow neck? Filling the

bottle to the brim when you harvest? Screwing the top on tight?

Allowing for a secondary ferment of at least a few days? But I

honestly don't know if there are any foolproof methods. I've been

brewing for two years and sometimes I get fizz and sometimes I don't--

I suspect it's just the luck of the draw, so to speak.

Tris

> >

> > Hi, I'm a newbie. I got turned on to kombucha when a friend

brought

> > me some and said, " Try this. It's carbonated tea. " When I read the

> > label, I said, " This isn't carbonated. It's fermented! " Then I got

> > really jazzed up, b/c I love microbes. I make my own sauerkraut,

> and

> > I've made yogurt in the past (although I'm non-dairy now).

Kombucha

> > is the coolest thing. One of my favorite beers is a Belgian

Lambic

> I

> > get at the specialty grocery store, and I was tickled to know that

> > they share similar strains of yeast (brettanomyces) . Although

I'm

> not

> > real happy to hear that it supposedly gives things a " barnyard "

> taste.

> >

> > I've already made one batch, which I think probably should have

> gone a

> > little longer. I put raisins in the bottle and that turned out

> pretty

> > yummy (although I didn't get much fizz, b/c I didn't let it sit

long

> > enough before refrigerating) .

> >

> > I've been perusing the archives (as well as a bunch of KT sites

on

> the

> > net), and I have a couple questions. This weekend, I'll be going

> to a

> > brewer supply store and getting some swing top bottles. They are

EZ

> > cap bottles. Am I correct that these bottles are specially

designed

> > NOT to explode? And I have been making a list of all the things I

> > want to add to the bottles, and I have a question about ginger.

> I've

> > never used real ginger, just the powder before. If I use real

> ginger,

> > do I peel it? And how much do I put in a 16 oz. bottle, for

> example.

> > Just one slice? Thin or thick slice?

> >

> > Thank you in advance. I am so looking forward to becoming

> completely

> > absorbed with the KT thing. I love that it's not as " fussy " as

> > brewing beer or wine, and it's pretty fast, too. I'm not sure I

> > believe all the hype about it curing everything and anything, but

> I'm

> > sure it's way better then soda pop, which I'm currently addicted

to,

> > so my goal is to make fizzy KT, so I can get myself off the nasty

> ol'

> > soda pop habit, and onto a better KT habit.

> >

> > Marcy

> >

>

>

[Guest guest]

Hi and EveryOne,

A friend of mine had a bottle of KT explode when left overnight on a

table near their wood stove....please be careful, better safe than sorry.

Peace, Love and Harmony,

Bev

-- In kombucha tea , LaGrand

<deniselagrand@...> wrote:

>

> my experience for fizz has been to leave quite a bit of head space.

this provides air for the brew to continue its aerobic fermentation

and produce carbonation. it is only my guess, but i suspect this head

space also is what has kept my bottles from exploding despite

sometimes long secondary ferment with LOTS of fizz.

>

> the other factor for fizz is temperature. i had a batch secondary

fermenting for two weeks with no fizz, but it has been cold here, and

we keep our house on the cool side (65 at best), so i put them behind

the wood stove, and in a few days got a lovely fizz. BE CAREFUL - more

fizz does increase your chance of explosion, so check them often and

carefully.

>  

> dl

>

>

>

> ________________________________

> From: tris_in_blue <Trisinblue@...>

> kombucha tea

> Sent: Saturday, December 27, 2008 7:54:25 AM

> Subject: Re: Newbie

>

>

> Hi, -

>

> Not a " stooopid " question at all, I should've been more clear.

>

> By " GT'S " bottles I was referring to a kombucha tea I get at a local

> health food store called " GT'S Organic Raw Kombucha " . You can read

> about it at GTSkombucha. com. I bought lots of bottles of this stuff

> while I was waiting for my mushroom to arrive, and used the bottles

> later to store my own KT.

>

> You can buy glass bottles online, but in my experience they're

> expensive--not so much the bottles themselves, but the shipping is

> usually high as is what they call a " small handling fee " (money they

> sometimes charge for orders under $50 or $100, usually $15 or $20).

> But if you buy a large quantity of bottles, and buy lots of extra

> bottle caps (since the caps wear out fairly fast in my experience),

> it might be worth it. For me, it's easier and cheaper just to use old

> bottles.

>

> As for fizz, are you using bottles with a narrow neck? Filling the

> bottle to the brim when you harvest? Screwing the top on tight?

> Allowing for a secondary ferment of at least a few days? But I

> honestly don't know if there are any foolproof methods. I've been

> brewing for two years and sometimes I get fizz and sometimes I don't--

> I suspect it's just the luck of the draw, so to speak.

>

> Tris

>

>

> > >

> > > Hi, I'm a newbie. I got turned on to kombucha when a friend

> brought

> > > me some and said, " Try this. It's carbonated tea. " When I read the

> > > label, I said, " This isn't carbonated. It's fermented! " Then I got

> > > really jazzed up, b/c I love microbes. I make my own sauerkraut,

> > and

> > > I've made yogurt in the past (although I'm non-dairy now).

> Kombucha

> > > is the coolest thing. One of my favorite beers is a Belgian

> Lambic

> > I

> > > get at the specialty grocery store, and I was tickled to know that

> > > they share similar strains of yeast (brettanomyces) . Although

> I'm

> > not

> > > real happy to hear that it supposedly gives things a " barnyard "

> > taste.

> > >

> > > I've already made one batch, which I think probably should have

> > gone a

> > > little longer. I put raisins in the bottle and that turned out

> > pretty

> > > yummy (although I didn't get much fizz, b/c I didn't let it sit

> long

> > > enough before refrigerating) .

> > >

> > > I've been perusing the archives (as well as a bunch of KT sites

> on

> > the

> > > net), and I have a couple questions. This weekend, I'll be going

> > to a

> > > brewer supply store and getting some swing top bottles. They are

> EZ

> > > cap bottles. Am I correct that these bottles are specially

> designed

> > > NOT to explode? And I have been making a list of all the things I

> > > want to add to the bottles, and I have a question about ginger.

> > I've

> > > never used real ginger, just the powder before. If I use real

> > ginger,

> > > do I peel it? And how much do I put in a 16 oz. bottle, for

> > example.

> > > Just one slice? Thin or thick slice?

> > >

> > > Thank you in advance. I am so looking forward to becoming

> > completely

> > > absorbed with the KT thing. I love that it's not as " fussy " as

> > > brewing beer or wine, and it's pretty fast, too. I'm not sure I

> > > believe all the hype about it curing everything and anything, but

> > I'm

> > > sure it's way better then soda pop, which I'm currently addicted

> to,

> > > so my goal is to make fizzy KT, so I can get myself off the nasty

> > ol'

> > > soda pop habit, and onto a better KT habit.

> > >

> > > Marcy

> > >

> >

> >

[Guest guest]

yes, that is why my posts about secondary fermenting contain these warnings (but

thanks for reinforcing this): 

" BE CAREFUL - more fizz does increase your chance of explosion, so check them

often and

carefully. "

" BUT i never forget that it can happen, and keep my bottles in a sturdy

cardboard or plastic container for safety just in case. i also refrigerate my

bottles before opening, as this seems to calm the fizz somewhat. i ...hope to

get a bunch of the ez top bottles for safety's sake. "

i wasnt recommending that she put hers by a wood stove, just explaining in a

cool climate, to get more fizz you have to increase the warmth some way. depsite

a very well designed and insulated wood stove, i keep a thermometer on my brew

jars behind the stove and it never gets above 75 and my cats fight for the

pleasure of sleeping directly under the woodstove, meaning that the majority of

the heat is radiated out into the room, but not all wood stoves are this

efficient and may lose a lot of heat toward the rear. regardless of where or how

you secondary ferment, you have to be careful.

dl

________________________________

From: yoganandaom <OM@...>

kombucha tea

Sent: Sunday, December 28, 2008 2:50:54 PM

Subject: Re: Newbie

Hi and EveryOne,

A friend of mine had a bottle of KT explode when left overnight on a

table near their wood stove....please be careful, better safe than sorry.

Peace, Love and Harmony,

Bev

-- In kombucha tea, LaGrand

<deniselagrand@ ...> wrote:

>

> my experience for fizz has been to leave quite a bit of head space.

this provides air for the brew to continue its aerobic fermentation

and produce carbonation. it is only my guess, but i suspect this head

space also is what has kept my bottles from exploding despite

sometimes long secondary ferment with LOTS of fizz.

>

> the other factor for fizz is temperature. i had a batch secondary

fermenting for two weeks with no fizz, but it has been cold here, and

we keep our house on the cool side (65 at best), so i put them behind

the wood stove, and in a few days got a lovely fizz. BE CAREFUL - more

fizz does increase your chance of explosion, so check them often and

carefully.

>  

> dl

>

>

>

> ____________ _________ _________ __

> From: tris_in_blue <Trisinblue@ ...>

> kombucha tea

> Sent: Saturday, December 27, 2008 7:54:25 AM

> Subject: Re: Newbie

>

>

> Hi, -

>

> Not a " stooopid " question at all, I should've been more clear.

>

> By " GT'S " bottles I was referring to a kombucha tea I get at a local

> health food store called " GT'S Organic Raw Kombucha " . You can read

> about it at GTSkombucha. com. I bought lots of bottles of this stuff

> while I was waiting for my mushroom to arrive, and used the bottles

> later to store my own KT.

>

> You can buy glass bottles online, but in my experience they're

> expensive--not so much the bottles themselves, but the shipping is

> usually high as is what they call a " small handling fee " (money they

> sometimes charge for orders under $50 or $100, usually $15 or $20).

> But if you buy a large quantity of bottles, and buy lots of extra

> bottle caps (since the caps wear out fairly fast in my experience),

> it might be worth it. For me, it's easier and cheaper just to use old

> bottles.

>

> As for fizz, are you using bottles with a narrow neck? Filling the

> bottle to the brim when you harvest? Screwing the top on tight?

> Allowing for a secondary ferment of at least a few days? But I

> honestly don't know if there are any foolproof methods. I've been

> brewing for two years and sometimes I get fizz and sometimes I don't--

> I suspect it's just the luck of the draw, so to speak.

>

> Tris

>

>

> > >

> > > Hi, I'm a newbie. I got turned on to kombucha when a friend

> brought

> > > me some and said, " Try this. It's carbonated tea. " When I read the

> > > label, I said, " This isn't carbonated. It's fermented! " Then I got

> > > really jazzed up, b/c I love microbes. I make my own sauerkraut,

> > and

> > > I've made yogurt in the past (although I'm non-dairy now).

> Kombucha

> > > is the coolest thing. One of my favorite beers is a Belgian

> Lambic

> > I

> > > get at the specialty grocery store, and I was tickled to know that

> > > they share similar strains of yeast (brettanomyces) . Although

> I'm

> > not

> > > real happy to hear that it supposedly gives things a " barnyard "

> > taste.

> > >

> > > I've already made one batch, which I think probably should have

> > gone a

> > > little longer. I put raisins in the bottle and that turned out

> > pretty

> > > yummy (although I didn't get much fizz, b/c I didn't let it sit

> long

> > > enough before refrigerating) .

> > >

> > > I've been perusing the archives (as well as a bunch of KT sites

> on

> > the

> > > net), and I have a couple questions. This weekend, I'll be going

> > to a

> > > brewer supply store and getting some swing top bottles. They are

> EZ

> > > cap bottles. Am I correct that these bottles are specially

> designed

> > > NOT to explode? And I have been making a list of all the things I

> > > want to add to the bottles, and I have a question about ginger.

> > I've

> > > never used real ginger, just the powder before. If I use real

> > ginger,

> > > do I peel it? And how much do I put in a 16 oz. bottle, for

> > example.

> > > Just one slice? Thin or thick slice?

> > >

> > > Thank you in advance. I am so looking forward to becoming

> > completely

> > > absorbed with the KT thing. I love that it's not as " fussy " as

> > > brewing beer or wine, and it's pretty fast, too. I'm not sure I

> > > believe all the hype about it curing everything and anything, but

> > I'm

> > > sure it's way better then soda pop, which I'm currently addicted

> to,

> > > so my goal is to make fizzy KT, so I can get myself off the nasty

> > ol'

> > > soda pop habit, and onto a better KT habit.

> > >

> > > Marcy

> > >

> >

> >

[Guest guest]

Hi Joy,

Welcome to the group. I'm fairly new myself. I'm a bit behind on my

emails. My name is Kathleen, 45 years old. I have schizo-affective

disorder, anxiety, fibromyalgia and insomnia.

Kathleen

Newbie

I am new here to the group but not to chronic illness. My name is Joy,

I am 35 and have had suffered through many illness throughout my life.

I have fibromyalgia, IBS, CFS, epilepsy, anxiety, hearing loss in the

right ear. Next week I go in for surgery to repair a inguinal hernia.

I am looking forward to meeting new people who understand the day to

day struggle of live.

------------------------------------

~~~~ *** ~~~ *** ~~~ *** ~~~~

The Being Sick Community

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Chat:- Scheduled Chats at

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Add a website URL you have found useful.

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medical attention, seek the advice of a qualified physician.

~~~~ *** ~~~ *** ~~~ *** ~~~~

When nothing is sure, everything is possible.

--- Margaret Drabble

~~~~ *** ~~~ *** ~~~ *** ~~~~

[Guest guest]

Hi Joy,

Welcome to the group. I'm fairly new myself. I'm a bit behind on my

emails. My name is Kathleen, 45 years old. I have schizo-affective

disorder, anxiety, fibromyalgia and insomnia.

Kathleen

Newbie

I am new here to the group but not to chronic illness. My name is Joy,

I am 35 and have had suffered through many illness throughout my life.

I have fibromyalgia, IBS, CFS, epilepsy, anxiety, hearing loss in the

right ear. Next week I go in for surgery to repair a inguinal hernia.

I am looking forward to meeting new people who understand the day to

day struggle of live.

------------------------------------

~~~~ *** ~~~ *** ~~~ *** ~~~~

The Being Sick Community

Message Archives-/messages

Chat:- Scheduled Chats at

/chat

Bookmarks:-

Add a website URL you have found useful.

/links

Personal Complaints or problems:-

Please contact a moderator

email: -owner

Subscription Details:-

1) Individual email - means that every email sent to the list you receive.

2) Daily Digest - sends you 25 messages in one single email for you to

browse. This is an excellent option if you receive alot of email.

3) Web only/No mail - means that you can pop into groups at your

convenience and receive no email.

To modify your subscription settings please visit:-

/join

To subscribe or unsubscribe please email:-

-subscribe

-unsubscribe

This group is not intended to diagnose or treat illnesses. No one on this

group is qualified to diagnose medical conditions. If you feel you need

medical attention, seek the advice of a qualified physician.

~~~~ *** ~~~ *** ~~~ *** ~~~~

When nothing is sure, everything is possible.

--- Margaret Drabble

~~~~ *** ~~~ *** ~~~ *** ~~~~

[Guest guest]

Hi Joy,

Welcome to the group. I'm fairly new myself. I'm a bit behind on my

emails. My name is Kathleen, 45 years old. I have schizo-affective

disorder, anxiety, fibromyalgia and insomnia.

Kathleen

Newbie

I am new here to the group but not to chronic illness. My name is Joy,

I am 35 and have had suffered through many illness throughout my life.

I have fibromyalgia, IBS, CFS, epilepsy, anxiety, hearing loss in the

right ear. Next week I go in for surgery to repair a inguinal hernia.

I am looking forward to meeting new people who understand the day to

day struggle of live.

------------------------------------

~~~~ *** ~~~ *** ~~~ *** ~~~~

The Being Sick Community

Message Archives-/messages

Chat:- Scheduled Chats at

/chat

Bookmarks:-

Add a website URL you have found useful.

/links

Personal Complaints or problems:-

Please contact a moderator

email: -owner

Subscription Details:-

1) Individual email - means that every email sent to the list you receive.

2) Daily Digest - sends you 25 messages in one single email for you to

browse. This is an excellent option if you receive alot of email.

3) Web only/No mail - means that you can pop into groups at your

convenience and receive no email.

To modify your subscription settings please visit:-

/join

To subscribe or unsubscribe please email:-

-subscribe

-unsubscribe

This group is not intended to diagnose or treat illnesses. No one on this

group is qualified to diagnose medical conditions. If you feel you need

medical attention, seek the advice of a qualified physician.

~~~~ *** ~~~ *** ~~~ *** ~~~~

When nothing is sure, everything is possible.

--- Margaret Drabble

~~~~ *** ~~~ *** ~~~ *** ~~~~

[Guest guest]

--- >

> , I too have recently been tested for everything under the sun

and the Rheumatologist can't find anything wrong. I have all the

symptoms on the Still web site except for the fevers, I think, I

haven't paid any attention to that...yet. My bills are mounting since

I have no insurance and I'm at a loss as to what to be tested for

next. Do you know exactly what tests showed elevation levels as for

him to come up with a diagnosis? That information would lead me on a

path to possible treatment. I don't know how much longer I can

mentally take having everyone just think that I'm lazy or crazy.

Thanks for your help, if you can.

Best wishes,

>>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

[Guest guest]

In message <glaid9+pt3geGroups> you wrote:

>

> Just a word to thank you for accepting me in your list.

Hello and welcome, Antoine! :-)

> I'm french, 45, and am a full-newbie since I should receive my first

> baby Kombucha in the next days.

> i won't post too much for now, since I prefer to learn a bit before

> writings my dummy opinions

Dummy opinions??? ;-) This is a website for sharing and learning.

You've come to a good place here, it's friendly and you can voice your

questions and opinions without getting your hair singed off ;-)

I am an oldie (58) and have been brewing Kombucha for more than 20 years.

I've not been posting so much lately because both my hubby and I have been

poorly with a very nasty cold and bronchitis over Christmas and the

New year.

But, we're on the up now and looking forward to spring :-)

Hope your Kombucha comes up to expectations. If you need a new culture

any time or some reinforcement (Kombucha or Kefir) just send me an

email request and I'll send you some (just for p & p).

BTW, I am German with a thick British crust, acquired from my husband who

is all proper English through and through and is the main Kombucha

gulper of the family :-)

Looking forward to your questions and experiences, Antoine!

We have a very good bunch of folk on this list with a wide experience

of Kombucha brewing. You are in good hands!

http://www.therpc.f9.co.uk/family/scobygrow/home.html

Greetings most kombuchaly,

Margret:-) (Derby-UK)

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://bavarianminstrel.wordpress.com

'I have come into the world as light, so that no one who

believes in me should stay in darkness'(Jesus)

[Guest guest]

Welcome Antoine and thanks for introducing yourself!

Be sure to read the files section where you will find basic

instructions and a lot of other information.

I may also help you to look at the pictures/photos section.

Feel free to ask any questions you may have regarding Kombucha and the

brewing thereof!

Good luck with it!

On Jan 22, 2009, at 1:45 PM, Antoine Carolus wrote:

>

>

> Hello all !

>

> Just a word to thank you for accepting me in your list.

>

> I'm french, 45, and am a full-newbie since I should receive my first

> baby Kombucha in the next days.

> i won't post too much for now, since I prefer to learn a bit before

> writings my dummy opinions

>

> Cheers!

>

> Antoine

>

[Guest guest]

Bienvenue (?)

Antoine, We've all been Newbies de temps en temps (?).

BUT this is a great bunch and if you post any questions you, usually, get a

tsunami of helpful advice.

SO! Don't wait for the knowledge in order to post ...

Post in order to get the knowledge.

. (UK)

;¬))

________________________________

From: Antoine Carolus

Sent: Thursday, 22 January, 2009 19:45:45

Subject: Newbie

Hello all !

Just a word to thank you for accepting me in your list.

I'm french, 45, and am a full-newbie since I should receive my first

baby Kombucha in the next days.

i won't post too much for now, since I prefer to learn a bit before

writings my dummy opinions

Cheers!

Antoine

------------------------------------

[Guest guest]

Thank you all for your kind welcome!

It seems the group is very friendly (great!)

I have taken a look to your impressive archives,

what a compilation !

Well, I have a first question.

I can read sometimes that the Kombucha is very fragile, that she can't

stand the contact with metallic things, nor infinitesimal doses of

chemicals (like traces of dish soap or lead from poor glassware), nor

sunlight, neither even a change of pace (change of tea brand or tea

type)... and elsewhere I read Kombucha is very strong, almost

un-killable, that you can dessicate her, freeze her and since you feed

her with tea and sugar, she will lasts for centuries...

what is the reality ?

All the best,

Antoine

[Guest guest]

In message <glbrfq+n2rdeGroups> you wrote:

> Well, I have a first question.

Well done, Antoine, that's the spirit! :-)

> I can read sometimes that the Kombucha is very fragile, that she can't

> stand the contact with metallic things, nor infinitesimal doses of

> chemicals (like traces of dish soap or lead from poor glassware), nor

> sunlight, neither even a change of pace (change of tea brand or tea

> type)... and elsewhere I read Kombucha is very strong, almost

> un-killable, that you can dessicate her, freeze her and since you feed

> her with tea and sugar, she will lasts for centuries...

>

> what is the reality ?

Both.

As Kombucha is acidic, it will have an impact on metallic things, i.e.

a corrosive action on the metal, which at the same time will pollute

the Kombucha itself. All fermented things need to be kept away from metallic

things for that reason.

One exception is: beer brewing often happens in very high grade steel

which is inert and does not react to acidic influence.

The same acid also has a leeching effect on some plastics and impure

glass, so that chemicals or lead if present in the glass can become

dissolved in the KT and thus become a health hazard.

By carefully choosing your fermentation container this can however be

easily avoided: Food grade glass or plastic from a brewing firm should be

fine.

For cleaning your brewing utensils it is best not to use detergents.

I just use hot water and afterwards a wipe with distilled white vinegar

for extra cleanness.

Kombucha is a sturdy beast if fed well with sugar and sustained by the

nutrients of camellia sinensis. I have found over the years that the best

tasting KT is brewed from a mixture of teas (like green and black). Even

ordinary teabag tea works well. There you have a wide-open room for

experimentation as you try different teas in your brewing adventure.

Also, it is good, not to over-complicate things. Simply does it.

Then take a large slice of patience and you are almost there. :-)

Just ask the questions as they arise, Antoine.

We can come alongside you on your journey and give encouragement

where needed.

Going to pour a large glass of Kombucha with fizzy water for hubby now ....

With best Kombucha greetings on a very wet and chilly day ;-)

Margret:-)

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Chances are you'll get a few answers to each question

......... that she can't stand the contact with metallic things,........

There is, currently, a Brit advert for a cleaning substance which shows a penny

1/2 clean,being lifted from the substance. Also " old folks " like me can remember

he effects of vinegar on none-stainless knives etc.

I happily stir the brew, while making, with *Stainless steel* in an anodised

pan, but that's thee limit.

When I empty a bottle of KT it gets an instant, vigorous, cold water rinse and

no more. If you continuous-brew in a receptacle with a spigot, a metal spigot a

definite no-no on account of the acidic nature of the brew.

................nor infinitesimal doses ofchemicals (like traces of dish soap or

lead from poor glassware)....................

I'm not taking sides on the lead issue, but if water isn't sufficient, rinse

with pasteurised vinegar

...............nor sunlight, ....................

I wouldn't put it on window cill, but mine just sits on the work surface at

the back of the kitchen.

...............neither even a change of pace (change of tea brand or tea type)...

...........

She's not overly keen on a great deal of movement while SCOBY forms top. But I

frequently change tea flavours. There is even one opinion says you *may* use

tisanes, with the proviso that a %age of proper tea (Camelia Sinensis) is

included varies from 25-30% dependent upon who's telling you.

................and elsewhere I read Kombucha is very strong, almost un-killable,

that you can dessicate her, freeze her and since you feed her with tea and

sugar, she will lasts for centuries......

Nearer the truth, Though I see no reason for freezing.

HTH

.

Well, I have a first question.