Guest guest Posted July 18, 2007 Report Share Posted July 18, 2007 Hi, Missy! I'm a noob, myself, and about at the same stage as you are in KT brewing; right now just starting my 6th brew. Just wanted to mention that my brews have gotten progressively more tart more quickly. It used to take 10 days brewing a batch, but the last two batches have been ready faster. I should have tasted because I let them go 10 days and they are very tart. Still wrapping my mind around the fact that there is an art to making kombucha and each batch seems to have a mind of its own. Nothing's standardized. Not even the amount of time needed to brew. I think, perhaps, my SCOBY is learning how to do the brew faster as she goes along. I drink what I want, which turns out to be very little. I like it, but don't crave a large amount. 4 to 6 ounces a day is plenty - less if it's very tart. I think it's OK to mix with whatever you want when drinking. Whatever suits your taste. I see no reason you can't mix kombucha with club soda. -Patty > > Hi everyone ! > My name is Missy and i am from NYC. > \(^__^)/ > > And I am very new to brewing,and i am hoping you guys would be ok > with my asking a few n00b questions ? > And I apologise in advance for being so wordly ,and asking a lot of > questions this first time.. > > I have been brewing for about 3 months now . > I did learn of kombucha maybe, 10 years ago,but the brewing seemed so > complicated at the time,that i just didnt think i could do it here at > home . > But i finally looked into it again,and just took the plunge ,and > bought a starter kit . > > The first few batches i made ,seemed a bit sweeter than the ones i am > making now ,so i wanted to ask : > Just how acidic should it be ? > 2.5 more or leess,or can you get away with it being a wee bit more > alkaline ? > > Second ,the added fruits . > As you all seem to add so many ! > I am intrigued ! > I read that you should add the friuts after decanting ,and dried > fruits were best . > so i add a few glden raisins to my finished batches .Can you add > fresh fruits ,,and can you add them to freshly made batches awaiting > ferment ? > > Then ,i was advised not to make it with anything other than tea..red > black green or white. > That barely teas,or say chrysanthamum tea ,was a no no ? > That the chemicals produced were not the same ? > And i am unsure of this so ... > > (I did make batches with Gemmacha tea thought,,,green tea with > roasted rice,and it came out delicious !) > > And just how much ,is too much ? > I am drinking 6-8oz,3X a day . > I sometimes CRAVE it ? > Is this ok ? > > And the only noticable side affect i have had, is very dry eyes when > i first wake up . > It goes away in about 10 minutes . > And this to me is telling in that ,i am an acupuncturist- > herbalist ..and the liver opens to the eyes. > I know this stuff is a powerful liver detoxifyer .. so i take this as > a good sign, given my perspective.My eyes maye get a bit dry,but then > i know its working on my liver,and my liver needs it i think,so I do > not worry about it . > > And lastly ,i like to mix it with club sodas.. > If i do 2 parts KT,and one part flavored club soda,like cherry or > tangerine,,its takes like a flavored lemonade to me ...all fizzy and > yummy .. > I was told this is also a no no ? > > And thank you in advance for any advice ! > xx oo > Miss > Quote Link to comment Share on other sites More sharing options...
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