Guest guest Posted December 29, 2004 Report Share Posted December 29, 2004 In message <cqv50e+qpejeGroups> you wrote: > I'm going on Holiday travels and would like to take some kombucha > along. Any advice? I was thinking about putting some in plastic > water bottles, since it won't be refrigerated. If this is the best > bet, should I leave airspace or not? Robin, When I go on travels I always take Kombucha in small pressure resistant plastic bottles (500ml) with me, the size of small coke bottles. I have also successfully taken 1 and 2 litre plastic bottles filled with the precious fermented cha, which had previously been used for fizzy drinks. I usually don't leave an airspace, but I have found it doesn't matter one way of the other. You may use the water bottles you mentioned IF they are pressure resistant, otherwise you have them leaking Kombucha all over the other things you have put them with. Much joy on your holiday travels and may Kombucha safely lubricate you on your journey. Much fun and fizz, Margret:-) -- +---------------------------------------------------------------+ Minstrel@... www.therpc.f9.co.uk +---------------------------------------------------------------+ Time flies like an arrow. Fruit flies like a banana. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2004 Report Share Posted December 29, 2004 Just don't use glass. The night before last, as Suze was in the next room, and me in the kitchen, there was a big bang accompanied by shards of glass going everywhere. *EVERYWHERE* It was from my fermenting table. I had too tightly sealed my containers (wine bottles w/ screw caps) of (up till then) happily fermenting ginger beer. And the original explosion caused 2 others beside it to also go off. So at about midnite, me and Suze'er havin to vacume, sweep, mop, and pick up all the glass. Best late night cleaning our house's ever had! Just this-morning, i picked a piece of glass out of my scalp............but fortunately there were no casualties........except 3 bottles of ginger beer. And to think that only a while before hand i had picked up that bottle not realizing it was about to GO OFF. Guess i shouldn't've shook it, huh?!!!! Just don't use glass. what-ever you do! It really sounded like a shotgun being fired. hehe Blessings mark traveling kombucha I'm going on Holiday travels and would like to take some kombucha along. Any advice? I was thinking about putting some in plastic water bottles, since it won't be refrigerated. If this is the best bet, should I leave airspace or not? Thanks, Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2004 Report Share Posted December 29, 2004 Ginger Beer? You are brewing ginger beer? really? How do you do that? > Just don't use glass. > > The night before last, as Suze was in the next room, and me in the kitchen, there was a big bang accompanied by shards of glass going everywhere. *EVERYWHERE* > It was from my fermenting table. I had too tightly sealed my containers (wine bottles w/ screw caps) of (up till then) happily fermenting ginger beer. And the original explosion caused 2 others beside it to also go off. So at about midnite, me and Suze'er havin to vacume, sweep, mop, and pick up all the glass. Best late night cleaning our house's ever had! Just this-morning, i picked a piece of glass out of my scalp............but fortunately there were no casualties........except 3 bottles of ginger beer. And to think that only a while before hand i had picked up that bottle not realizing it was about to GO OFF. Guess i shouldn't've shook it, huh?!!!! > > Just don't use glass. > > what-ever you do! > > It really sounded like a shotgun being fired. > > hehe > > Blessings > mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2004 Report Share Posted December 29, 2004 Here is a Ginger Beer recipe: http://www.recipesource.com/text/side-dishes/beverages/alcohol/recipe110.txt * Exported from MasterCook * Ginger Beer Recipe By : Harrowsmith Reader Serving Size : 20 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 gallons boiling water -- 256 oz. 2 lemon -- thinly sliced 1/4 tsp. cream of tartar 2 pounds sugar, granulated 2 ounces ginger -- chopped 1/2 teaspoon yeast Boil the water in a stainless steel or enamel pot. Add all remaining ingredients except the yeast. Simmer 20 minutes. Cool to lukewarm and taste. Add more ginger for a livelier flavour. Dissolve yeast in one cup of the mixture and stir back in. Cover and allow to ferment 34-36 hours at 65-70F, i.e. mix it in the morning and bottle the next evening. When a slight white skin of foam appears on the top of the brew it is ready to bottle. Siphon or pour into sterlized bottles removing any lemon slices. After capping age the bottles upright for one week at 60-65F then store in the refrigerator o r basement cool room below 60F. NB: This cool storage is very important. - - - - - - - - - - - - - - - - - - NOTES : Instead of sliced lemons you may use 4 tbsp. lemon juice. Instead of chopped ginger you may use 4 tsp. powdered ginger. The resulting beverage was very fizzy and seemed to become more fizzy the longe r it was stored. Our supply was gone in a month and by the end the caps were almost removing themselves from the bottles! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2004 Report Share Posted December 30, 2004 Hi Robin: If you're going to be vacationing someplace for a while, another option you might consider is to mail a culture to yourself at your final destination so you can brew there. I happened to visit relatives in Hawaii for a couple of weeks, and this is what I did. Of course, this method assumes that you'll have a kitchen and basic equipment. I was lucky enough to have these, and it certainly piqued my family's curiosity to observe the new colony forming day after day! Happy holidays, Nori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2011 Report Share Posted April 15, 2011 Hi Lyn, Be careful with those sealed bottles of ginger Kombucha as they get shaken on your car trip, or perhaps warm, depending on where you are.....they can explode. Might be good to decant them into plastic bottles for the trip. Your brewing KT should be fine, covered for the trip. You could also leave one with a cloth cover and plenty of liquid at home for when you return it would be great for starter KT and have a nice thick SCOBY. For those you plan to travel with you might want to lower the liquid level if it is near the top. Putting SCOBY and a little liquid in a plastic bag for the trip would also be fine and perhaps a lot easier to deal with, just be sure to pour it into a glass jar when you get where you are going. Have a good trip and visit with your Dad. Peace, Love and Harmony, Bev > > I am new to kombucha. I'm the one who killed her first scoby with too much heat. > So I got a second three weeks ago and have poured off my first batch with my > second scoby! YEAH! I am so excited that now I am trying to prepare my dad for > my next visit. In the last two years, I have always been known by him to take > health stuff along, and healthy food to cook! This will be my newest, latest and > greatest. It has taken awhile for him to be convinced about anything I ever > passed on to him or used for him during a visit, but he really is slowly coming > along--all on his own--which gives me hope! I am now talking about how fun > kombucha brewing is to help him catch the wave of my excitement for the > wonderful world of it and the ease of it so that hopefully I can let a brew up > there for him when I visit next week. I have two brews going now because my > second scoby grew two more babies. So I put the two babies into a second jar. I > am so excited! > > My question for you all is how shall I prepare my two brews for travel? I know I > will keep my two jars in a box with a dark towel over it. My jars appear to have > the rubber-lined lids, so I would not think they would contaminate my kombucha > with metal being jostled against the lid if you all think I could use the lids > to keep them from spilling. Or should I put saran over the top first to be extra > safe? Or should I take the scobys out of the jars altogether and put them into > plastic ziplock baggies with starter liquid for the trip? > > I will be driving interstate and main highways, so the ride will be semi smooth. > Not like back roads in the mountains or on gravel roads or anything like that. > Should I do anything else special with the brew on the 2.5 hrs drive? I will > have my first brew bottled up to take along so he and I can start drinking it > right away. I had put ginger into the bottles. I hope I put enough in them for > my first attempt. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2011 Report Share Posted April 15, 2011 Hi Lyn, Be careful with those sealed bottles of ginger Kombucha as they get shaken on your car trip, or perhaps warm, depending on where you are.....they can explode. Might be good to decant them into plastic bottles for the trip. Your brewing KT should be fine, covered for the trip. You could also leave one with a cloth cover and plenty of liquid at home for when you return it would be great for starter KT and have a nice thick SCOBY. For those you plan to travel with you might want to lower the liquid level if it is near the top. Putting SCOBY and a little liquid in a plastic bag for the trip would also be fine and perhaps a lot easier to deal with, just be sure to pour it into a glass jar when you get where you are going. Have a good trip and visit with your Dad. Peace, Love and Harmony, Bev > > I am new to kombucha. I'm the one who killed her first scoby with too much heat. > So I got a second three weeks ago and have poured off my first batch with my > second scoby! YEAH! I am so excited that now I am trying to prepare my dad for > my next visit. In the last two years, I have always been known by him to take > health stuff along, and healthy food to cook! This will be my newest, latest and > greatest. It has taken awhile for him to be convinced about anything I ever > passed on to him or used for him during a visit, but he really is slowly coming > along--all on his own--which gives me hope! I am now talking about how fun > kombucha brewing is to help him catch the wave of my excitement for the > wonderful world of it and the ease of it so that hopefully I can let a brew up > there for him when I visit next week. I have two brews going now because my > second scoby grew two more babies. So I put the two babies into a second jar. I > am so excited! > > My question for you all is how shall I prepare my two brews for travel? I know I > will keep my two jars in a box with a dark towel over it. My jars appear to have > the rubber-lined lids, so I would not think they would contaminate my kombucha > with metal being jostled against the lid if you all think I could use the lids > to keep them from spilling. Or should I put saran over the top first to be extra > safe? Or should I take the scobys out of the jars altogether and put them into > plastic ziplock baggies with starter liquid for the trip? > > I will be driving interstate and main highways, so the ride will be semi smooth. > Not like back roads in the mountains or on gravel roads or anything like that. > Should I do anything else special with the brew on the 2.5 hrs drive? I will > have my first brew bottled up to take along so he and I can start drinking it > right away. I had put ginger into the bottles. I hope I put enough in them for > my first attempt. > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.