Guest guest Posted March 15, 2005 Report Share Posted March 15, 2005 ken personally i like to keep my ferments the same.. i add extras after initial ferment... anything you like...herbs all werk great... flavored tea's... and if you bottle it in a champaigne bottle or something of the sort it mellows and ages like fine wine if you leave it alone for a while... glass is always best... color isn't much of an issue...if it gets too tart just add some fresh sugar/tea mix to taste... or put it in your shampoo or use it for your wash... happy day... beaN toolman7172000 <toolman717@...> wrote: At what stage in the process does one add things to flavor with, such as dried mangoes or apricots, etc.? Does flavoring soften the tart edge? What are some really nice flavors? Can KT be stored at room temperature? If so, what is recommended? (Clear glass/brown glass)I need clarification on these matters, if someone would be so kind to share some wisdom. Thank you so much, Ken. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2005 Report Share Posted March 16, 2005 > > At what stage in the process does one add things to flavor with, such > as dried mangoes or apricots, etc.? Does flavoring soften the tart > edge? What are some really nice flavors? Can KT be stored at room > temperature? If so, what is recommended? (Clear glass/brown glass)I > need clarification on these matters, if someone would be so kind to > share some wisdom. Thank you so much, Ken. My favorite KT flavor is Blueberry, and I brew it that way from the start. I use Celestial Seasonings " True Blueberry " herbal tea, along with the green and black teas. Brew it up, add sugar, plop in the scoby and starter, and come back after a week-10 days and voila! delicious refreshing blueberry booch. It works great. Some Kombucha purists will insist that you should add nothing to the brew, but only the teas and sugar. If you are nervous about this, just make 2 jars, one pure tea kombucha and one blueberry kombucha, and then mix them together when you drink it. It's super yummy, even my husband who doesn't like all my hippie witch doctor potions will drink it. (Ok, ok, so he adds more sugar than I would prefer, but at least he drinks it!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2005 Report Share Posted March 17, 2005 In general it's best to avoid flavoring until after fermentation has completed. Never flavor the starter you use for subsequent batches. Four reasons come to mind: 1. It insures effacacy of the brew. 2. It insures consistency in your fermentation. 3. It helps maintain the health of the culture over the long haul. 4. Most flavoring defies expectations. More often than not flavors have nasty side effects. But of course there are exceptions too. Amounts matter too. I noticed long ago I could add a little corn syrup and get marvelous cinimon side effect. But when I added more the result took on more of a citrus lemon flavor. This is because you are effecting what levels of different sub- reactions occur in the fermentation when you add foreign substances. So beware. If you experiment, avoid mixing it with your main production unless you have had several successive generations without adversely impacting the resulting cultures. - Len > > At what stage in the process does one add things to flavor with, such > as dried mangoes or apricots, etc.? Does flavoring soften the tart > edge? What are some really nice flavors? Can KT be stored at room > temperature? If so, what is recommended? (Clear glass/brown glass)I > need clarification on these matters, if someone would be so kind to > share some wisdom. Thank you so much, Ken. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2005 Report Share Posted March 17, 2005 > So beware. If you experiment, avoid mixing it with your main > production unless you have had several successive generations without > adversely impacting the resulting cultures. Re: flavoring KT > > > In general it's best to avoid flavoring until after fermentation has > completed. Never flavor the starter you use for subsequent batches. > Four reasons come to mind: > > 1. It insures effacacy of the brew. > 2. It insures consistency in your fermentation. > 3. It helps maintain the health of the culture over the long haul. > 4. Most flavoring defies expectations. More often than not > flavors have nasty side effects. But of course there are > exceptions too. > > Amounts matter too. I noticed long ago I could add a little corn > syrup and get marvelous cinimon side effect. But when I added more > the result took on more of a citrus lemon flavor. > > This is because you are effecting what levels of different sub- > reactions occur in the fermentation when you add foreign substances. > > So beware. If you experiment, avoid mixing it with your main > production unless you have had several successive generations without > adversely impacting the resulting cultures. > > - Len > > > > > > At what stage in the process does one add things to flavor with, > such > > as dried mangoes or apricots, etc.? Does flavoring soften the tart > > edge? What are some really nice flavors? Can KT be stored at room > > temperature? If so, what is recommended? (Clear glass/brown glass)I > > need clarification on these matters, if someone would be so kind to > > share some wisdom. Thank you so much, Ken. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 I went to the " files " section of the group and saw there is a file for Flavoring KT, however the file is empty. Anyone have any info on this process? Thank you In His Abundant Love, Going Green One Step at a Time! http://www.shaklee.net/colvin _____ From: kombucha tea [mailto:kombucha tea ] On Behalf Of nunn_chris Sent: Monday, May 12, 2008 9:28 AM kombucha tea Subject: De-caf KT I have enjoyed reading about the experiences of other KT people, and have learned a lot. One thing I don't remember seeing is mention of using de-caffeinated tea. I have always used Lipton de-caf green tea and have had good results. I don't know how my brews compare to those made with regular tea, but I can say I believe it is as good and beneficial as what I have been reading about. Cheers. in Texas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 If you add part berry tea to the mix it sweetens naturally/ Complementary Medicine Association Wolken-, Exec. Dir. 4649 E. Malvern St Tucson, Az 85711 520-323-6291 > From: <brevardorganics@...> > Subject: RE: Flavoring KT > kombucha tea > Date: Monday, May 12, 2008, 7:38 AM > I went to the " files " section of the group and saw > there is a file for > Flavoring KT, however the file is empty. Anyone have any > info on this > process? Thank you > > > > In His Abundant Love, > > > Going Green One Step at a Time! > http://www.shaklee.net/colvin > > > > _____ > > From: kombucha tea > [mailto:kombucha tea ] On Behalf Of > nunn_chris > Sent: Monday, May 12, 2008 9:28 AM > kombucha tea > Subject: De-caf KT > > > > I have enjoyed reading about the experiences of other KT > people, and > have learned a lot. One thing I don't remember seeing > is mention of > using de-caffeinated tea. I have always used Lipton de-caf > green tea > and have had good results. I don't know how my brews > compare to those > made with regular tea, but I can say I believe it is as > good and > beneficial as what I have been reading about. Cheers. > in Texas > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 Hi and EveryOne, Don't know what happened to the information about flavoring Kombucha in the FILES section folder Flavoring Kombucha but I just put a post I had written on the subject awhile ago in that folder so it is no longer empty.... Peace, Love and Harmony, Bev > > I went to the " files " section of the group and saw there is a file for > Flavoring KT, however the file is empty. Anyone have any info on this > process? Thank you > > > > In His Abundant Love, > > > Going Green One Step at a Time! > http://www.shaklee.net/colvin > > > > _____ > > From: kombucha tea > [mailto:kombucha tea ] On Behalf Of nunn_chris > Sent: Monday, May 12, 2008 9:28 AM > kombucha tea > Subject: De-caf KT > > > > I have enjoyed reading about the experiences of other KT people, and > have learned a lot. One thing I don't remember seeing is mention of > using de-caffeinated tea. I have always used Lipton de-caf green tea > and have had good results. I don't know how my brews compare to those > made with regular tea, but I can say I believe it is as good and > beneficial as what I have been reading about. Cheers. > in Texas > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2008 Report Share Posted May 12, 2008 Bev, Also the Use of Kombucha is empty - not sure if the same thing happened! LOL Thank you so much for the flavoring info. In His Abundant Love, Going Green One Step at a Time! http://www.shaklee.net/colvin _____ From: kombucha tea [mailto:kombucha tea ] On Behalf Of yoganandaom Sent: Monday, May 12, 2008 4:04 PM kombucha tea Subject: Re: Flavoring KT Hi and EveryOne, Don't know what happened to the information about flavoring Kombucha in the FILES section folder Flavoring Kombucha but I just put a post I had written on the subject awhile ago in that folder so it is no longer empty.... Peace, Love and Harmony, Bev > > I went to the " files " section of the group and saw there is a file for > Flavoring KT, however the file is empty. Anyone have any info on this > process? Thank you > > > > In His Abundant Love, > > > Going Green One Step at a Time! > http://www.shaklee. <http://www.shaklee.net/colvin> net/colvin > > > > _____ > > From: kombucha tea@ <mailto:kombucha tea%40> > [mailto:kombucha tea@ <mailto:kombucha tea%40> ] On Behalf Of nunn_chris > Sent: Monday, May 12, 2008 9:28 AM > kombucha tea@ <mailto:kombucha tea%40> > Subject: De-caf KT > > > > I have enjoyed reading about the experiences of other KT people, and > have learned a lot. One thing I don't remember seeing is mention of > using de-caffeinated tea. I have always used Lipton de-caf green tea > and have had good results. I don't know how my brews compare to those > made with regular tea, but I can say I believe it is as good and > beneficial as what I have been reading about. Cheers. > in Texas > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 , add ginger once you have bottled your fermented KT. The amount depends on your preference. I usually add 2 - 3 very thinly sliced pieces of fresh ginger root per liter of freshly fermented KT, then let stand in room temperature for about three days. Then refrigerate until you are ready to drink it. Sometimes I add a few fresh (or dried) mint leaves with the ginger root or instead of the ginger; absolutely delicious! Enjoy! Do > > Thanks for the flavoring ideas. I have some questions... When to add and how much ginger > might I add? > > I added ginger-lemonade and didn't like it. > > I like ginger... > > am interested in the coconut too. > Quote Link to comment Share on other sites More sharing options...
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