RE: Brewing my first batch...Ton of questions!!!

[Guest guest]

Hi Dawn,

I won't comment on all of your questions but I can tell you that I

keep my extra scobies in a gallon jar with a bit of tea to cover them on

the counter (we have a wet bar we never use) in my family room in the

basement of our house. I must have about 6-8 in there now. Each time I make

tea for a new batch I add a cup or two of the sweetened mix to the jar

after removing a cup or two to add to the starter for the new batch. I have

been able to replace scobies for a couple of friends who lost theirs to

mold from this jar.

Also I use a glass pot for boiling the water and brewing the tea.

I think you can also use stainless steel, good quality stainless but not

other metals for heating/brewing.

I have used filtered water without boiling all of it and it seems

to work fine, but I would appreciate comments about that.

At 09:13 AM 11/11/2004, you wrote:

>Hi,

>I just discovered Kombucha recently while on vacation... A friend of

>a friend gave me some that he had brewed, and I was immediately

>intrigued. I have been drinking some pre-bottled stuff from Whole

>Foods Market, and recently received my first Kombucha culture. My

>first batch is brewing as we speak...

>

>I have a few questions that I'm hoping you guys can help me with.

>First of all, although I used distilled water for my first batch, I

>did not boil it--I put loose tea in my coffeemaker and sent the

>distilled water through the coffeemaker to brew my tea. I just found

>out about boiling the water to purify it... The batch looks fine--no

>mold and a beautiful little baby floating on top... Is it safe to

>drink, or should I dump this batch and boil water when I make a new

>one? I know to look for mold---but is there anything else that would

>indicate that a batch is unsafe to drink?

>

>**How long will Kombucha keep if I bottle it and store it in the

>refrigerator?

>

>**And as for the cultures: If I'm not currently brewing a batch,

>what is the best way to store them while keeping them happy and free

>of mold? Some have said to refrigerate them, others have said that

>they do not like the cold. And store them in what? The tea itself?

>White vinegar and water? Do I need to keep adding sugar for them to

>eat?

>

>**And lastly... Being a new Kombucha brewer/drinker, I don't have a

>lot of experience with this stuff or really know anyone who drinks

>it. The only info I can get is off of the internet. With the TONS

>of good info I've found, I've also found some bad--warnings

>about " hepatotoxicity " and " lactic acidosis, " liver damage, and of

>course the now infamous case of the woman in Iowa who died supposedly

>in connection with Kombucha consumption. What should I realistically

>worry about? Our " mainstream " medical establishments tend to stay

>away from alternative supplements and therapies, so it's hard to know

>where to turn for factual info. I've been drinking Kombucha off and

>on for about two weeks now---other than having a painful, upset

>stomach if I drink it every day (and having to lay off of it for a

>day or so), I've felt really good! But is there any worry as far as

>long term effects? I'm hoping that there are some long-time Kombucha

>brewers/drinkers in this group that can ease my worries!

>

>Thanks, guys!

>Dawn

>

>

>

>

>

>

>

[Guest guest]

In message <5.2.1.1.0.20041111092641.027245c0@...> you wrote:

> I keep my extra scobies in a gallon jar with a bit of tea to cover them

So do I :-)

I have several 2/3 quart glass pickled onion jars (got free from my

chippie) which do the same job. I use those cultures to grow extra

beautiful babies to pass on to people who request a Kombucha culture..

I allow them to grow to a reasonable thickness but still thin enough that

they will roll up into a thin enough structure to be popped into a small

1/2 quart plastic coke bottle with a good amount of acidic starter

liquid which I seal and then send through the post in a padded envelope.

> Each time I make

> tea for a new batch I add a cup or two of the sweetened mix to the jar

> after removing a cup or two to add to the starter for the new batch.

Yes, that works excellently for me, too, .

> I have used filtered water without boiling all of it and it seems

> to work fine, but I would appreciate comments about that.

Yes, I use filtered water as well - never any problems.

Because I brew such a large amount in one go (4 gallon buckets)

I brew just one large amount in a big stainless steel cooker,

make the tea, let it cool a bit, dilute the sugar with the tea,

and in the end top up the buckets with the filtered water, which

has the added advantage of cooling the sweet tea down faster, getting

it ready for the cultures to go in.

Aye, aren't we having fun!

Margret:-))

--

+---------------------------------------------------------------+

Minstrel@...

www.therpc.f9.co.uk

+---------------------------------------------------------------+

My mind not only wanders, sometimes it leaves completely

[Guest guest]

In message <cmvs2p+ii9meGroups> you wrote:

> did not boil it--I put loose tea in my coffeemaker and sent the

> distilled water through the coffeemaker to brew my tea.

The water would also be boiled in the coffee maker, I'm sure, but I

ask the question, would the coffee flavour of the coffee maker

affect the flavour of the tea?

Well, if the Kombucha you brewed with it tastes o.k., no problem!

> I just found

> out about boiling the water to purify it... The batch looks fine--no

> mold and a beautiful little baby floating on top... Is it safe to

> drink,

Definitely :-)

> or should I dump this batch and boil water when I make a new

> one?

Any water gets boiled as it goes through the coffee maker.

You're fine there.

> I know to look for mold---but is there anything else that would

> indicate that a batch is unsafe to drink?

>

> **How long will Kombucha keep if I bottle it and store it in the

> refrigerator?

If it smells fine (slightly acidic, cidery) and tastes fine

you will be fine!

As to storing the offspring:

> they do not like the cold. And store them in what? The tea itself?

Yes, indeed. I store them in large pickled onion jars (2quarts)

floating in the acidic ready brewed KT (Kombucha Tonic)

>Do I need to keep adding sugar for them to eat?

No, but it is wise to keep the jar topped up.

You will find that this liquid will get very acidic, as the cultures

eat off as much sugar as there is still left. This Kombucha vinegar

makes ideal starter liquid: When you start a new brew you first

add the Kombucha culture in the COOLED tea and then pour a generous

amount of this acidic Kombucha over the top of the culture.

As you should NEVER was your Kombucha culture in water ... this

liquid is ideal for wiggling your culture about and freeing it

from brown strands of old harmless yeast cells ... if you want to.

> in connection with Kombucha consumption. What should I realistically

> worry about?

That someone might steal your wondertonic ;-)

The negative tales are just tales based on misinformation.

> Our " mainstream " medical establishments tend to stay

> away from alternative supplements

....because they need to please the drugscompanies and dish out their

drugs. Kombucha is dangerous because it is much too cheap to make it

yourself ;-)

> I've been drinking Kombucha off and

> on for about two weeks now---other than having a painful, upset

> stomach if I drink it every day...

Try diluting the KT with water and/or just drinking less like a small

wine glass 2-3 times a day and plenty of non-diuretic liquid as well.

There are some cautions for people with a damaged liver and kidneys,

that the detox effect could be too radical. It is always important

to drink Kombucha initially in very small quantities and from there

increase the amount you drink very gradually as your body directs.

> But is there any worry as far as

> long term effects?

You might get too healthy ;-)

In fact the French call the Kombucha

culture 'the fungus of long life' AFAIR. I think it would benefit you to

read some of the history of the Kombucha culture. It's fascinating and it

had the effect on me to calm any fears and doubt (I actually never had any!),

to re-inforce my belief that Kombucha is a probiotic marvel,

a wonderful gift to mankind.

http://www.kombu.de/cow.htm Of Cows and Kombucha

> I'm hoping that there are some long-time Kombucha

> brewers/drinkers in this group that can ease my worries!

Dawn,

My husband and I and a lot of my family and friends have

been making and consuming the marvellous stuff for about 20 years,

in sickness and health, for richer or poorer...

I hope you will continue and take as much pleasure in it as we have been

doing.

Most kombuchaly,

Margret:-) (aka the minstrelPegg)

--

+---------------------------------------------------------------+

Minstrel@...

www.therpc.f9.co.uk

+---------------------------------------------------------------+

Eternity is a long time to be wrong. Especially about Jesus.

[Guest guest]

I have used filtered water without boiling all of it and it seems

to work fine, but I would appreciate comments about that.

Hi, ...

I used to just bring my distilled water " just " up to the boiling point, then

take if off heat and add my tea and sugar, but I had some problems (loss of

fizz, slower brew time, questionable activity). I find my brews and scobies

are happier if I boil the water for 5 min, add the sugar and boil for 2 more

min. This eliminates any possibility of a contaminant in the empty pot or

the sugar. The peace of mind is worth the extra 7 minutes!

Diane in Bend.

[Guest guest]

The purpose of boiling water is not only to help eliminate possible

pathogens and chemicals like chlorine, but to oxygenate the water as well.

Especially important in distilled water. Kombucha breathes oxygen and is a

critical ingredient.

Brewing Kombucha Pictures online

http://www.happyherbalist.com/pictures.htm

Enjoy Your Health,

Ed Kasper L.Ac.

California Licensed Acupuncturist & Herbalist

www.HappyHerbalist.com eddy@...

Re: Brewing my first batch...Ton of questions!!!

I have used filtered water without boiling all of it and it seems

to work fine, but I would appreciate comments about that.

Hi, ...

I used to just bring my distilled water " just " up to the boiling point, then

take if off heat and add my tea and sugar, but I had some problems (loss of

fizz, slower brew time, questionable activity). I find my brews and scobies

are happier if I boil the water for 5 min, add the sugar and boil for 2 more

min. This eliminates any possibility of a contaminant in the empty pot or

the sugar. The peace of mind is worth the extra 7 minutes!

Diane in Bend.

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