Re: Continuous brewing question

[Guest guest]

I use the 2.5 gallon and it still isnt really enough, unless you want to be

constantly making the replacement sweet tea. Im the only one here drinking the

stuff,

Zoe

> I am going back and forth about wanting to do the continuous brew. I'm

> still reading Gunther 's book and just reread some of the Happy

> Herbalist's page. The HH said I need a 2 gallon jar for the continuous

> brew. Has anybody used a 1 gallon?

> Thanks for your help once again!

> jan

[Guest guest]

I use the 2.5 gallon and it still isnt really enough, unless you want to be

constantly making the replacement sweet tea. Im the only one here drinking the

stuff,

Zoe

> I am going back and forth about wanting to do the continuous brew. I'm

> still reading Gunther 's book and just reread some of the Happy

> Herbalist's page. The HH said I need a 2 gallon jar for the continuous

> brew. Has anybody used a 1 gallon?

> Thanks for your help once again!

> jan

[Guest guest]

Thanks, Zoe. How much do you drink a day? When do you add more tea

and can you drink from yours the following day?

I am really struggling to get my head wrapped around this. Trying to

figure out all the math and when I should add more tea, and when I can

then drink it. My head is spinning! I did just read Bev Ferguson's

procedure for it on Kombucha Unveiled and she uses a sun tea jar. As

far as I know they only come in a 1 gallon size.

jan

>

> I use the 2.5 gallon and it still isnt really enough, unless you want

to be constantly making the replacement sweet tea. Im the only one

here drinking the stuff,

>

>

> Zoe

[Guest guest]

Thanks, Zoe. How much do you drink a day? When do you add more tea

and can you drink from yours the following day?

I am really struggling to get my head wrapped around this. Trying to

figure out all the math and when I should add more tea, and when I can

then drink it. My head is spinning! I did just read Bev Ferguson's

procedure for it on Kombucha Unveiled and she uses a sun tea jar. As

far as I know they only come in a 1 gallon size.

jan

>

> I use the 2.5 gallon and it still isnt really enough, unless you want

to be constantly making the replacement sweet tea. Im the only one

here drinking the stuff,

>

>

> Zoe

[Guest guest]

I consume anywhere from a liter to half/gallon per day. I add the fresh tea

in the evening and usually by morning it is good to go.

The initial brew when you first set it up took me about 7-8 days depending on

the weather. But if I only need to add 1/2 gallon, it will be done overnight

- Usually. There are always exceptions. Taste it first.

Then every few months you need to clear out the jug, Clean everything up really

good and start all over. Otherwise you get a massive yeasty thing goin on

that affects the taste of the KT not in a good way.

O and position your jug so that just in case that spigot ever lets loose you

don't have a ton of tea on your kitchen floor. I have mine straddling a

large rubbermaid container. The new spigot seems to be doing quite well, but

after one disaster I have trouble trusting it completely. LOL

Zoe

> Thanks, Zoe. How much do you drink a day? When do you add more tea

> and can you drink from yours the following day?

> I am really struggling to get my head wrapped around this. Trying to

> figure out all the math and when I should add more tea, and when I can

> then drink it. My head is spinning! I did just read Bev Ferguson's

> procedure for it on Kombucha Unveiled and she uses a sun tea jar. As

> far as I know they only come in a 1 gallon size.

> jan

>

>> I use the 2.5 gallon and it still isnt really enough, unless you want

> to be constantly making the replacement sweet tea. Im the only one

> here drinking the stuff,

>> Zoe

>

[Guest guest]

I consume anywhere from a liter to half/gallon per day. I add the fresh tea

in the evening and usually by morning it is good to go.

The initial brew when you first set it up took me about 7-8 days depending on

the weather. But if I only need to add 1/2 gallon, it will be done overnight

- Usually. There are always exceptions. Taste it first.

Then every few months you need to clear out the jug, Clean everything up really

good and start all over. Otherwise you get a massive yeasty thing goin on

that affects the taste of the KT not in a good way.

O and position your jug so that just in case that spigot ever lets loose you

don't have a ton of tea on your kitchen floor. I have mine straddling a

large rubbermaid container. The new spigot seems to be doing quite well, but

after one disaster I have trouble trusting it completely. LOL

Zoe

> Thanks, Zoe. How much do you drink a day? When do you add more tea

> and can you drink from yours the following day?

> I am really struggling to get my head wrapped around this. Trying to

> figure out all the math and when I should add more tea, and when I can

> then drink it. My head is spinning! I did just read Bev Ferguson's

> procedure for it on Kombucha Unveiled and she uses a sun tea jar. As

> far as I know they only come in a 1 gallon size.

> jan

>

>> I use the 2.5 gallon and it still isnt really enough, unless you want

> to be constantly making the replacement sweet tea. Im the only one

> here drinking the stuff,

>> Zoe

>

[Guest guest]

Hi Jan, Zoe and EveryOne,

Actually, I now use a larger jar, not a sun tea jar, for Continuous

Fermentation. I also do keep a sun tea jar which I use for any

experimental brews I try such as using herb teas etc.

I wrote an article in our Kombucha Manna Newsletter several years ago

about my method of Continuous Fermentation. I have since changed to a

glass jar with a spigot awhile after I wrote the article. You can view

the article here:

http://users.bestweb.net/~om/kmi/news13.html

The best way to learn about Kombucha and/or Continuous Fermentation is

to try it a few times....it gets to be quite simple, and enjoyable,

once you have made a few batches.

Peace, Love and Harmony,

Bev

Manna International: Kombucha Information and Resources

Kombucha Drops - Convenient, Safe, Effective, Easy to use.

http://KMI.mannainternational.com

Manna Green & White Tea Extract - Liquid Green & White Tea Extract

http://GTE.mannainternational.com

All products made with 100% Certified Organic Ingredients

Made and packaged in glass, not plastic!

> >

> > I use the 2.5 gallon and it still isnt really enough, unless you want

> to be constantly making the replacement sweet tea. Im the only one

> here drinking the stuff,

> >

> >

> > Zoe

>

[Guest guest]

Hi Jan, Zoe and EveryOne,

Actually, I now use a larger jar, not a sun tea jar, for Continuous

Fermentation. I also do keep a sun tea jar which I use for any

experimental brews I try such as using herb teas etc.

I wrote an article in our Kombucha Manna Newsletter several years ago

about my method of Continuous Fermentation. I have since changed to a

glass jar with a spigot awhile after I wrote the article. You can view

the article here:

http://users.bestweb.net/~om/kmi/news13.html

The best way to learn about Kombucha and/or Continuous Fermentation is

to try it a few times....it gets to be quite simple, and enjoyable,

once you have made a few batches.

Peace, Love and Harmony,

Bev

Manna International: Kombucha Information and Resources

Kombucha Drops - Convenient, Safe, Effective, Easy to use.

http://KMI.mannainternational.com

Manna Green & White Tea Extract - Liquid Green & White Tea Extract

http://GTE.mannainternational.com

All products made with 100% Certified Organic Ingredients

Made and packaged in glass, not plastic!

> >

> > I use the 2.5 gallon and it still isnt really enough, unless you want

> to be constantly making the replacement sweet tea. Im the only one

> here drinking the stuff,

> >

> >

> > Zoe

>

[Guest guest]

I am using the Happy Herbalist five-gallon container. I clean it out and

start over every three months, and each time it takes two weeks or more to

bring in the brew. After that, I draw out a gallon or two to bottle every

three or four days and replace what I drew out with the same amount of fresh

tea/sugar solution.

When I first started this brewing, I kept the container on the very large

vanity in our guest bath. But after Zoe's report on her failed spigot, I

moved it to the master bathroom where I have a huge flat place where the

spigot can hang over the bathtub. Since the bathtub is separate from the

shower by a goodly distance and the tub is rarely used, the brew is not

continually affected by the use of hot water in close proximity.

Since starting the continuous brew, I have also started using EZZY Cap

bottles and doing a three or four day fermentation. Once I added too

much fresh ginger to the secondary fermentation and ended up with huge

fountains when I opened the bottles. Other than that, I am very happy with

the brews, which produce sparkling and very tasty KT (my husband still

thinks it is too sour but drinks about 8 ounces a day). I drink about a

liter a day, sometimes more. When we went away on a cross country trip for a

little over a week last spring, we took four half-gallon mason jars of KT

with us in our travel fridge in the back of our van. I bottled it a week

before we left, emptied the continuous brew container and bottled it all up,

and started a new brew that had two weeks plus a few days to brew. When we

got home, it was ready to start drawing from. I no longer make small brews

unless I want to try something new, and I really enjoy the freedom that the

continuous brew gives me. I also appreciate that I never run out of

ready-to-drink brew.

Joyce

Dallas tX

[Guest guest]

I am using the Happy Herbalist five-gallon container. I clean it out and

start over every three months, and each time it takes two weeks or more to

bring in the brew. After that, I draw out a gallon or two to bottle every

three or four days and replace what I drew out with the same amount of fresh

tea/sugar solution.

When I first started this brewing, I kept the container on the very large

vanity in our guest bath. But after Zoe's report on her failed spigot, I

moved it to the master bathroom where I have a huge flat place where the

spigot can hang over the bathtub. Since the bathtub is separate from the

shower by a goodly distance and the tub is rarely used, the brew is not

continually affected by the use of hot water in close proximity.

Since starting the continuous brew, I have also started using EZZY Cap

bottles and doing a three or four day fermentation. Once I added too

much fresh ginger to the secondary fermentation and ended up with huge

fountains when I opened the bottles. Other than that, I am very happy with

the brews, which produce sparkling and very tasty KT (my husband still

thinks it is too sour but drinks about 8 ounces a day). I drink about a

liter a day, sometimes more. When we went away on a cross country trip for a

little over a week last spring, we took four half-gallon mason jars of KT

with us in our travel fridge in the back of our van. I bottled it a week

before we left, emptied the continuous brew container and bottled it all up,

and started a new brew that had two weeks plus a few days to brew. When we

got home, it was ready to start drawing from. I no longer make small brews

unless I want to try something new, and I really enjoy the freedom that the

continuous brew gives me. I also appreciate that I never run out of

ready-to-drink brew.

Joyce

Dallas tX

[Guest guest]

Evening Jan

With conventional continuous brewing as in 's book you draw off

10% a day which is about 10oz for a gallon jar. It is really a pain.

Make a quart of sweet tea, add 10 ozs, store the rest in the frig.

Pull the sweet tea out early the next days so it can warm up before

adding it to the brew. Gee now I have a extra 2 ozs so I'll just add

them to. After a few cycles the KT starts to shift to the sweet side

and it becomes hard to maintain consistency in your brew. " Kombucha

Tea for your health and healing " by Alick & Mari Bartholomew suggest

drawing off a third of the KT. In the case of a gallon this would be

about a quart. Replacing it with sweet tea and letting the tea

ferment to taste. Depending on your brewing conditions this could be

from 2 to 4 days. This method again gives about 10 ozs per day but

because your fermenting to taste it is easier to maintain

consistency. When I do continuous brewing this is the method I use

but with a 2.5 gallon crock. I can bottle 3 750 ml bottles and the

brew is ready in about 3 days. I've done continuous brewing using

2.5 and 3.8 gallon crocks and a 6 gallon pail. Really the larger the

container the better the yield to effort ratio becomes.

Bill

>I am going back and forth about wanting to do the continuous brew. I'm

>still reading Gunther 's book and just reread some of the Happy

>Herbalist's page. The HH said I need a 2 gallon jar for the continuous

>brew. Has anybody used a 1 gallon?

>

>Thanks for your help once again!

>

>jan

[Guest guest]

Evening Jan

With conventional continuous brewing as in 's book you draw off

10% a day which is about 10oz for a gallon jar. It is really a pain.

Make a quart of sweet tea, add 10 ozs, store the rest in the frig.

Pull the sweet tea out early the next days so it can warm up before

adding it to the brew. Gee now I have a extra 2 ozs so I'll just add

them to. After a few cycles the KT starts to shift to the sweet side

and it becomes hard to maintain consistency in your brew. " Kombucha

Tea for your health and healing " by Alick & Mari Bartholomew suggest

drawing off a third of the KT. In the case of a gallon this would be

about a quart. Replacing it with sweet tea and letting the tea

ferment to taste. Depending on your brewing conditions this could be

from 2 to 4 days. This method again gives about 10 ozs per day but

because your fermenting to taste it is easier to maintain

consistency. When I do continuous brewing this is the method I use

but with a 2.5 gallon crock. I can bottle 3 750 ml bottles and the

brew is ready in about 3 days. I've done continuous brewing using

2.5 and 3.8 gallon crocks and a 6 gallon pail. Really the larger the

container the better the yield to effort ratio becomes.

Bill

>I am going back and forth about wanting to do the continuous brew. I'm

>still reading Gunther 's book and just reread some of the Happy

>Herbalist's page. The HH said I need a 2 gallon jar for the continuous

>brew. Has anybody used a 1 gallon?

>

>Thanks for your help once again!

>

>jan

[Guest guest]

Thank you, Zoe. I am printing your reply to add with all the other

helpful info I have rec'd. I will have my own little book, actually

I already have. LOL

jan

>

> >> I use the 2.5 gallon and it still isnt really enough, unless you

want

> > to be constantly making the replacement sweet tea. Im the only

one

> > here drinking the stuff,

>

>

> >> Zoe

>

>

>

> >

[Guest guest]

Thank you, Zoe. I am printing your reply to add with all the other

helpful info I have rec'd. I will have my own little book, actually

I already have. LOL

jan

>

> >> I use the 2.5 gallon and it still isnt really enough, unless you

want

> > to be constantly making the replacement sweet tea. Im the only

one

> > here drinking the stuff,

>

>

> >> Zoe

>

>

>

> >

[Guest guest]

Thanks, Joyce. Does your container have a spigot? That is something

that I know I want. I think to start out I'll stick with the gallon,

then later with some confidence in brewing and knowing what my

desires (qty I would drink daily) I can graduate to a larger

container.

Is there a link where I can check out the Ezzy cap bottles?

Do you find that lowering your AC, assuming you have it (or even the

heat in winter time for that matter) effects the culture/brewing?

jan

>

> I am using the Happy Herbalist five-gallon container. I clean it

out and

> start over every three months, and each time it takes two weeks or

more to

> bring in the brew. After that, I draw out a gallon or two to bottle

every

> three or four days and replace what I drew out with the same amount

of fresh

> tea/sugar solution.

>

> When I first started this brewing, I kept the container on the very

large

> vanity in our guest bath. But after Zoe's report on her failed

spigot, I

> moved it to the master bathroom where I have a huge flat place

where the

> spigot can hang over the bathtub. Since the bathtub is separate

from the

> shower by a goodly distance and the tub is rarely used, the brew is

not

> continually affected by the use of hot water in close proximity.

>

> Since starting the continuous brew, I have also started using EZZY

Cap

> bottles and doing a three or four day fermentation. Once I added too

> much fresh ginger to the secondary fermentation and ended up with

huge

> fountains when I opened the bottles. Other than that, I am very

happy with

> the brews, which produce sparkling and very tasty KT (my husband

still

> thinks it is too sour but drinks about 8 ounces a day). I drink

about a

> liter a day, sometimes more. When we went away on a cross country

trip for a

> little over a week last spring, we took four half-gallon mason jars

of KT

> with us in our travel fridge in the back of our van. I bottled it a

week

> before we left, emptied the continuous brew container and bottled

it all up,

> and started a new brew that had two weeks plus a few days to brew.

When we

> got home, it was ready to start drawing from. I no longer make

small brews

> unless I want to try something new, and I really enjoy the freedom

that the

> continuous brew gives me. I also appreciate that I never run out of

> ready-to-drink brew.

>

> Joyce

> Dallas tX

>

>

>

[Guest guest]

Evening Jan

With conventional continuous brewing as in 's book you draw off

10% a day which is about 10oz for a gallon jar. It is really a pain.

Make a quart of sweet tea, add 10 ozs, store the rest in the frig.

Pull the sweet tea out early the next days so it can warm up before

adding it to the brew. Gee now I have a extra 2 ozs so I'll just add

them to. After a few cycles the KT starts to shift to the sweet side

and it becomes hard to maintain consistency in your brew. " Kombucha

Tea for your health and healing " by Alick & Mari Bartholomew suggest

drawing off a third of the KT. In the case of a gallon this would be

about a quart. Replacing it with sweet tea and letting the tea

ferment to taste. Depending on your brewing conditions this could be

from 2 to 4 days. This method again gives about 10 ozs per day but

because your fermenting to taste it is easier to maintain

consistency. When I do continuous brewing this is the method I use

but with a 2.5 gallon crock. I can bottle 3 750 ml bottles and the

brew is ready in about 3 days. I've done continuous brewing using

2.5 and 3.8 gallon crocks and a 6 gallon pail. Really the larger the

container the better the yield to effort ratio becomes.

Bill

>I am going back and forth about wanting to do the continuous brew. I'm

>still reading Gunther 's book and just reread some of the Happy

>Herbalist's page. The HH said I need a 2 gallon jar for the continuous

>brew. Has anybody used a 1 gallon?

>

>Thanks for your help once again!

>

>jan

[Guest guest]

Jan wrote: " Does your container have a spigot? Is there a link where

I can check out the Ezzy cap bottles? Do you find that lowering your

AC, assuming you have it (or even the heat in winter time for that

matter) effects the culture/brewing? "

My container has a spigot: it is the one that is sold by Ed, the Happy

Herbalist, and you can see it and read about it at

http://happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=33

I draw all of the finished tea off using the spigot after stirring the

brew well. I also stir it up whenever I want to test how it is doing.

As for the AC and heat: I have not noticed any problems or changes. My

continuous brew is in the master bathroom with the spigot hanging out

over the tub (just in case the spigot breaks and we have a flood LOL).

It is under a sky light and that has not seemed to affect it.

Regardless of whether the heat (I started doing the continuous brew in

January) or the AC is on, the brew takes about the same amount of time

to set up. Then I draw off a gallon to a gallon and a half to bottle

(which includes enough to use as starter on top of the SCOBY), and by

the time the newly bottled brew has set out for three or four days of

secondary fermentation, has been put in the fridge, and has started

being used, the next cycle is ready to bottle and set out for

secondary fermentation. It seems to require about four or five days to

get to the point that we like it after adding an amount equal to what

I drew off of new tea/sugar. But keep in mind: we are dealing with

more than four gallons of brew. Every three months, I draw all the KT

out of the container, bottle it and set it out for a secondary

ferment, and start a new batch that will take at least two weeks to

set up. In the meantime, we have plenty of KT for the two of us and

some to share with a friend who is not yet in a place where she can

make her own.

You can read about the E Z cap bottles at the manufacturer's site

http://www.ezcap.net/

And then do a google search for where to buy them. I got mine at a

home brew store here in Dallas. I got the clear 16-oz bottles first,

new, for about $20 for a dozen. Then I got the 32-oz dark amber ones

used from the same store, and I paid less than $20 for 11. New, they

were selling for about $30 a dozen.

I found the 16-oz just now at

http://www.homebrewit.com/aisle/p/5226 for $19.95 a dozen.

This site -- http://www.northernbrewer.com/bottling.html -- has both

sizes cheaper than I can get them at the home brew store (but you do

have to add shipping). The prices for both are by the dozen and they

are deep amber.

Joyce

Dallas tX

--

Jubilee Airedales www.jubileeaires.com

Dear Jubilee: The Animal Connection Workshops & Consultations

DWAA , IACP #P-1834, MDSA, AKC Canine Ambassador & CGC Evaluator

[Guest guest]

I've come to the conclusion that what I need is a 2-2.5 gallon sun

tea jar, but I don't think there is such a thing.

I have read the posts about the ceramic jug from HH being difficult

to keep a rubberband around the lid (to hold the cloth), and the

concerns about pottery having lead, etc. Any jars/jugs you can

recommend, anybody?

If I find a suitable container for continuous brew I can always use

the sun tea jar for the reg type, I think. LOL

jan

>

> Evening Jan

>

> With conventional continuous brewing as in 's book you draw

off

> 10% a day which is about 10oz for a gallon jar. It is really a

pain.

> Make a quart of sweet tea, add 10 ozs, store the rest in the frig.

> Pull the sweet tea out early the next days so it can warm up before

> adding it to the brew. Gee now I have a extra 2 ozs so I'll just

add

> them to. After a few cycles the KT starts to shift to the sweet

side

> and it becomes hard to maintain consistency in your brew. " Kombucha

> Tea for your health and healing " by Alick & Mari Bartholomew

suggest

> drawing off a third of the KT. In the case of a gallon this would

be

> about a quart. Replacing it with sweet tea and letting the tea

> ferment to taste. Depending on your brewing conditions this could

be

> from 2 to 4 days. This method again gives about 10 ozs per day but

> because your fermenting to taste it is easier to maintain

> consistency. When I do continuous brewing this is the method I use

> but with a 2.5 gallon crock. I can bottle 3 750 ml bottles and the

> brew is ready in about 3 days. I've done continuous brewing using

> 2.5 and 3.8 gallon crocks and a 6 gallon pail. Really the larger

the

> container the better the yield to effort ratio becomes.

>

> Bill

[Guest guest]

I've come to the conclusion that what I need is a 2-2.5 gallon sun

tea jar, but I don't think there is such a thing.

I have read the posts about the ceramic jug from HH being difficult

to keep a rubberband around the lid (to hold the cloth), and the

concerns about pottery having lead, etc. Any jars/jugs you can

recommend, anybody?

If I find a suitable container for continuous brew I can always use

the sun tea jar for the reg type, I think. LOL

jan

>

> Evening Jan

>

> With conventional continuous brewing as in 's book you draw

off

> 10% a day which is about 10oz for a gallon jar. It is really a

pain.

> Make a quart of sweet tea, add 10 ozs, store the rest in the frig.

> Pull the sweet tea out early the next days so it can warm up before

> adding it to the brew. Gee now I have a extra 2 ozs so I'll just

add

> them to. After a few cycles the KT starts to shift to the sweet

side

> and it becomes hard to maintain consistency in your brew. " Kombucha

> Tea for your health and healing " by Alick & Mari Bartholomew

suggest

> drawing off a third of the KT. In the case of a gallon this would

be

> about a quart. Replacing it with sweet tea and letting the tea

> ferment to taste. Depending on your brewing conditions this could

be

> from 2 to 4 days. This method again gives about 10 ozs per day but

> because your fermenting to taste it is easier to maintain

> consistency. When I do continuous brewing this is the method I use

> but with a 2.5 gallon crock. I can bottle 3 750 ml bottles and the

> brew is ready in about 3 days. I've done continuous brewing using

> 2.5 and 3.8 gallon crocks and a 6 gallon pail. Really the larger

the

> container the better the yield to effort ratio becomes.

>

> Bill

[Guest guest]

Thanks for all the info, Joyce. I like the ez caps, I didn't know

they were the same as swing-top which I had been looking at. Thanks

for the sites.

You are doing a 2nd fermentation for your continuous, but you don't

have to do it that way, right?

jan

>

>

> My container has a spigot: it is the one that is sold by Ed, the

Happy

> Herbalist, and you can see it and read about it at

> http://happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=33

> I draw all of the finished tea off using the spigot after stirring

the

> brew well. I also stir it up whenever I want to test how it is

doing.

>

> As for the AC and heat: I have not noticed any problems or changes.

My

> continuous brew is in the master bathroom with the spigot hanging

out

> over the tub (just in case the spigot breaks and we have a flood

LOL).

> It is under a sky light and that has not seemed to affect it.

> Regardless of whether the heat (I started doing the continuous brew

in

> January) or the AC is on, the brew takes about the same amount of

time

> to set up. Then I draw off a gallon to a gallon and a half to bottle

> (which includes enough to use as starter on top of the SCOBY), and

by

> the time the newly bottled brew has set out for three or four days

of

> secondary fermentation, has been put in the fridge, and has started

> being used, the next cycle is ready to bottle and set out for

> secondary fermentation. It seems to require about four or five days

to

> get to the point that we like it after adding an amount equal to

what

> I drew off of new tea/sugar. But keep in mind: we are dealing with

> more than four gallons of brew. Every three months, I draw all the

KT

> out of the container, bottle it and set it out for a secondary

> ferment, and start a new batch that will take at least two weeks to

> set up. In the meantime, we have plenty of KT for the two of us and

> some to share with a friend who is not yet in a place where she can

> make her own.

>

> You can read about the E Z cap bottles at the manufacturer's site

> http://www.ezcap.net/

> And then do a google search for where to buy them. I got mine at a

> home brew store here in Dallas. I got the clear 16-oz bottles first,

> new, for about $20 for a dozen. Then I got the 32-oz dark amber ones

> used from the same store, and I paid less than $20 for 11. New,

they

> were selling for about $30 a dozen.

>

> I found the 16-oz just now at

> http://www.homebrewit.com/aisle/p/5226 for $19.95 a dozen.

>

> This site -- http://www.northernbrewer.com/bottling.html -- has

both

> sizes cheaper than I can get them at the home brew store (but you do

> have to add shipping). The prices for both are by the dozen and they

> are deep amber.

>

> Joyce

> Dallas tX

> --

> Jubilee Airedales www.jubileeaires.com

> Dear Jubilee: The Animal Connection Workshops & Consultations

> DWAA , IACP #P-1834, MDSA, AKC Canine Ambassador & CGC Evaluator

>

[Guest guest]

Thanks for all the info, Joyce. I like the ez caps, I didn't know

they were the same as swing-top which I had been looking at. Thanks

for the sites.

You are doing a 2nd fermentation for your continuous, but you don't

have to do it that way, right?

jan

>

>

> My container has a spigot: it is the one that is sold by Ed, the

Happy

> Herbalist, and you can see it and read about it at

> http://happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=33

> I draw all of the finished tea off using the spigot after stirring

the

> brew well. I also stir it up whenever I want to test how it is

doing.

>

> As for the AC and heat: I have not noticed any problems or changes.

My

> continuous brew is in the master bathroom with the spigot hanging

out

> over the tub (just in case the spigot breaks and we have a flood

LOL).

> It is under a sky light and that has not seemed to affect it.

> Regardless of whether the heat (I started doing the continuous brew

in

> January) or the AC is on, the brew takes about the same amount of

time

> to set up. Then I draw off a gallon to a gallon and a half to bottle

> (which includes enough to use as starter on top of the SCOBY), and

by

> the time the newly bottled brew has set out for three or four days

of

> secondary fermentation, has been put in the fridge, and has started

> being used, the next cycle is ready to bottle and set out for

> secondary fermentation. It seems to require about four or five days

to

> get to the point that we like it after adding an amount equal to

what

> I drew off of new tea/sugar. But keep in mind: we are dealing with

> more than four gallons of brew. Every three months, I draw all the

KT

> out of the container, bottle it and set it out for a secondary

> ferment, and start a new batch that will take at least two weeks to

> set up. In the meantime, we have plenty of KT for the two of us and

> some to share with a friend who is not yet in a place where she can

> make her own.

>

> You can read about the E Z cap bottles at the manufacturer's site

> http://www.ezcap.net/

> And then do a google search for where to buy them. I got mine at a

> home brew store here in Dallas. I got the clear 16-oz bottles first,

> new, for about $20 for a dozen. Then I got the 32-oz dark amber ones

> used from the same store, and I paid less than $20 for 11. New,

they

> were selling for about $30 a dozen.

>

> I found the 16-oz just now at

> http://www.homebrewit.com/aisle/p/5226 for $19.95 a dozen.

>

> This site -- http://www.northernbrewer.com/bottling.html -- has

both

> sizes cheaper than I can get them at the home brew store (but you do

> have to add shipping). The prices for both are by the dozen and they

> are deep amber.

>

> Joyce

> Dallas tX

> --

> Jubilee Airedales www.jubileeaires.com

> Dear Jubilee: The Animal Connection Workshops & Consultations

> DWAA , IACP #P-1834, MDSA, AKC Canine Ambassador & CGC Evaluator

>

[Guest guest]

Take a look at this jug, please. http://tinyurl.com/2698nk It's hard

to make out being white, but do you think that rim would be good enough

to hold the rubberband?

jan

>

> I've come to the conclusion that what I need is a 2-2.5

[Guest guest]

Take a look at this jug, please. http://tinyurl.com/2698nk It's hard

to make out being white, but do you think that rim would be good enough

to hold the rubberband?

jan

>

> I've come to the conclusion that what I need is a 2-2.5

[Guest guest]

It is hard to tell if it is straight up and down or angled...if it is

straight up and down a wide rubberband might hold. I think Bev posted a

link at one time for glass jars with spigots that might work better. You

might try searching the archives.

On 7/1/07, jan <jpos123@...> wrote:

>

> Take a look at this jug, please. http://tinyurl.com/2698nk It's hard

> to make out being white, but do you think that rim would be good enough

> to hold the rubberband?

>

> jan

>

>

--

Live and Love Well,

Sandy (Jennings, FL; zone 8b)

[Guest guest]

It is hard to tell if it is straight up and down or angled...if it is

straight up and down a wide rubberband might hold. I think Bev posted a

link at one time for glass jars with spigots that might work better. You

might try searching the archives.

On 7/1/07, jan <jpos123@...> wrote:

>

> Take a look at this jug, please. http://tinyurl.com/2698nk It's hard

> to make out being white, but do you think that rim would be good enough

> to hold the rubberband?

>

> jan

>

>

--

Live and Love Well,

Sandy (Jennings, FL; zone 8b)