Intro

June 7, 2008

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1@... writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsolutions.info

www.iautism.info

epiousian = the expression of agapequite a bit more than enoughGet trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 7, 2008

Dear Shanda,

Welcome. Now You'll get to see what autism's really like from the parent's full time experience, and we'll get to hear the other side!

Francine

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1@... writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsolutions.info

www.iautism.info

epiousian = the expression of agapequite a bit more than enoughGet trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 7, 2008

Sun Rose, My son has Asberger's. Any ideas about possible jobs? He is 22. He is high functioning.

From: sunrose101@... <sunrose101@...>Subject: Re: IntroAutism and Aspergers Treatment Date: Saturday, June 7, 2008, 6:28 AM

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1earthlink (DOT) net writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsol utions.info

www.iautism. info

epiousian = the expression of agapequite a bit more than enough

Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 7, 2008

Welcome to the group Shanda.

Support your friendly local autistics...........I'm one of them.

Re: Intro

Dear Shanda,

Welcome. Now You'll get to see what autism's really like from the parent's full time experience, and we'll get to hear the other side!

Francine

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1earthlink (DOT) net writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsol utions.info

www.iautism. info

epiousian = the expression of agapequite a bit more than enough

Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 7, 2008

Welcome to the group Shanda.

Support your friendly local autistics...........I'm one of them.

Re: Intro

Dear Shanda,

Welcome. Now You'll get to see what autism's really like from the parent's full time experience, and we'll get to hear the other side!

Francine

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1earthlink (DOT) net writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsol utions.info

www.iautism. info

epiousian = the expression of agapequite a bit more than enough

Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 8, 2008

im lost who is shanda? Vickie WwW.SparkleTags.Com----- Original Message

----From: "sunrose101@..." <sunrose101@...>Autism and Aspergers Treatment Sent: Saturday, June 7, 2008 7:29:49 AMSubject: Re: Intro

Dear Shanda,

Welcome. Now You'll get to see what autism's really like from the parent's full time experience, and we'll get to hear the other side!

Francine

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1earthlink (DOT) net writes:

Hi All, I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing Jeff Dowling www.hypertensionsol utions.info www.iautism. info

epiousian = the expression of agapequite a bit more than enoughGet trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 8, 2008

Dear Shanda,

I think I thought what Jeff wrote you wrote? And maybe you thought what I wrote Jeff wrote, or something!!! :*)

Maybe. First off, what does he love? i.e. What's his main interest or passion?

My daughter is really knowledgeable about healthy food, and so worked stocking in a produce department. However, she has anxiety (justified by some experiences) which overrode the positive effects of the job. She certainly did the job well though. And so can your son -- whatever job it might be.

The important thing is interest first. Then how well he follows directions; i.e. is willing to do what he is asked.

Say he likes films -- or orderliness (?) -- or books. Then working in Blockbuster -- or a library -- might suit him very well.

Can he take lots of people coming and going? If not, then restocking in a library at off hours, might work well. (These are just examples.)

His abilities are probably much higher, and yet how he takes it emotionally overrides that.

These are just a few things from our experience that may be helpful to think about. (even if the message was meant for Jeff!)

Always go with how he feels and YOUR intuition as his mother. No-one else knows him as well as you do. Just look around in different places. I was in a supermarket that I shopped in when the idea came to me: small store, walk right into produce department, low ceilings, and I talked first to the manager, who was a sweetheart. Start with not so many hours. I think it would have worked better with my daughter if she'd stayed at one short shift a week, instead of upping it to two. At the time I didn't understand the depth of her anxiety. Now I know better. Still it was a great experience for her, to know she can work.

The right thing will come to you.

Sincerely,

Francine

In a message dated 6/8/2008 3:09:35 A.M. Eastern Daylight Time, bren_dao@... writes:

Sun Rose, My son has Asberger's. Any ideas about possible jobs? He is 22. He is high functioning.

From: sunrose101aol <sunrose101aol>Subject: Re: IntroAutism and Aspergers Treatment Date: Saturday, June 7, 2008, 6:28 AM

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1earthlink (DOT) net writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsol utions.info

www.iautism. info

epiousian = the expression of agapequite a bit more than enough

Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

epiousian = the expression of agapequite a bit more than enoughGet trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 8, 2008

Don't feel bad Vickie. So was I and I wrote the post. Definitely didn't see Jeff's name.

I'm usually responding real early or real late or after a meltdown! And it showed!

Francine

In a message dated 6/7/2008 10:56:47 P.M. Eastern Daylight Time, blackfoot124@... writes:

im lost who is shanda?

Vickie WwW.SparkleTags.Com

Re: Intro

Dear Shanda,

Welcome. Now You'll get to see what autism's really like from the parent's full time experience, and we'll get to hear the other side!

Francine

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1earthlink (DOT) net writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsol utions.info

www.iautism. info

epiousian = the expression of agapequite a bit more than enough

Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

epiousian = the expression of agapequite a bit more than enoughGet trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 8, 2008

You know we all are heroes!

Love to you Vickie!

Francine

In a message dated 6/8/2008 8:58:21 P.M. Eastern Daylight Time, blackfoot124@... writes:

ha ha that happens to the best of us . ive already found stuff i left in the fridge that dint belong there cuz of the kids meltdowns or any other stressors lol

Vickie WwW.SparkleTags.Com

Re: Intro

Dear Shanda,

Welcome. Now You'll get to see what autism's really like from the parent's full time experience, and we'll get to hear the other side!

Francine

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1earthlink (DOT) net writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsol utions.info

www.iautism. info

epiousian = the expression of agapequite a bit more than enough

Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

epiousian = the expression of agapequite a bit more than enough

Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

epiousian = the expression of agapequite a bit more than enoughGet trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 9, 2008

ha ha that happens to the best of us . ive already found stuff i left in the fridge that dint belong there cuz of the kids meltdowns or any other stressors lol Vickie WwW.SparkleTags.Com----- Original Message ----From: "sunrose101@..." <sunrose101@...>Autism and Aspergers Treatment Sent: Sunday, June 8, 2008 5:49:10 AMSubject: Re: Intro

Don't feel bad Vickie. So was I and I wrote the post. Definitely didn't see Jeff's name.

I'm usually responding real early or real late or after a meltdown! And it showed!

Francine

In a message dated 6/7/2008 10:56:47 P.M. Eastern Daylight Time, blackfoot124 writes:

im lost who is shanda?

Vickie WwW.SparkleTags.

Com

Re: Intro

Dear Shanda,

Welcome. Now You'll get to see what autism's really like from the parent's full time experience, and we'll get to hear the other side!

Francine

In a message dated 6/7/2008 2:46:32 A.M. Eastern Daylight Time, Shanda1earthlink (DOT) net writes:

Hi All,

I have no relatives with autism, but for the past 5 years I have worked with children and adults with autism. I am going back to get my Masters in Psychology starting in October. Look forward to contributing

Jeff Dowling

www.hypertensionsol utions.info

www.iautism. info

epiousian = the expression of agapequite a bit more than enough

Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

epiousian = the expression of agapequite a bit more than enoughGet trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food.

June 20, 2008

I may be able to help you in your search for a Jersey in Florida.

I'm in Central Florida and just purchased a Jersey calf. There is a

healthy underground of Raw milk consumers here. I have Goat milk

that is Not For Human Consumption. I require a release that my

customers must sign. I promise to be as clean in my practices as

humanly possible and they understand that if they use this

product " off label " it is not my liability.

Contact me off list for more info about Jerseys.

Carol in Fla (north of Orlando and south of Ocala)

>

> Name: Bolen

>

> e-mail address: livingforJesus@...

>

> City/State: DeFuniak Springs, Florida

>

> No, to the best of my knowledge, raw milk is not available for human

> consumption in Florida; I understand that you can sell it if you

label it

> 'pet' quality, but I have yet to check on that.

>

> The reason I want to join this group is two fold: 1. We have been

looking

> for a Jersey to purchase for our family for about three months and

have not

> been successful. Our county extension agent even said he does not

know

> anyone how owns a 'family' milk cow! I figure there are folks out

there, I

> just need to find them and then I thought of the yahoo groups. As

I was

> looking for one that dealt with Jersey, I came across this group

and it

> sounded great. So maybe I will find a cow for sale through this

group, but

> if not, when I get my cow, it sounds like I have access to all of

the

> experts to help me make butter, cheese and yogurt for the first

time. 2.

> In addition to the assistance of making milk products, it will be

nice to

> talk with others about the proper way to handle raw milk. I

already know of

> so many health benefits of raw milk, but I'm sure I will learn

more.

>

> in N. Fl

>

> I will bless the Lord at all times; His praise shall continually be

in my

> mouth. Psalm 34:1

>

June 20, 2008

I may be able to help you in your search for a Jersey in Florida.

I'm in Central Florida and just purchased a Jersey calf. There is a

healthy underground of Raw milk consumers here. I have Goat milk

that is Not For Human Consumption. I require a release that my

customers must sign. I promise to be as clean in my practices as

humanly possible and they understand that if they use this

product " off label " it is not my liability.

Contact me off list for more info about Jerseys.

Carol in Fla (north of Orlando and south of Ocala)

>

> Name: Bolen

>

> e-mail address: livingforJesus@...

>

> City/State: DeFuniak Springs, Florida

>

> No, to the best of my knowledge, raw milk is not available for human

> consumption in Florida; I understand that you can sell it if you

label it

> 'pet' quality, but I have yet to check on that.

>

> The reason I want to join this group is two fold: 1. We have been

looking

> for a Jersey to purchase for our family for about three months and

have not

> been successful. Our county extension agent even said he does not

know

> anyone how owns a 'family' milk cow! I figure there are folks out

there, I

> just need to find them and then I thought of the yahoo groups. As

I was

> looking for one that dealt with Jersey, I came across this group

and it

> sounded great. So maybe I will find a cow for sale through this

group, but

> if not, when I get my cow, it sounds like I have access to all of

the

> experts to help me make butter, cheese and yogurt for the first

time. 2.

> In addition to the assistance of making milk products, it will be

nice to

> talk with others about the proper way to handle raw milk. I

already know of

> so many health benefits of raw milk, but I'm sure I will learn

more.

>

> in N. Fl

>

> I will bless the Lord at all times; His praise shall continually be

in my

> mouth. Psalm 34:1

>

June 20, 2008

I may be able to help you in your search for a Jersey in Florida.

I'm in Central Florida and just purchased a Jersey calf. There is a

healthy underground of Raw milk consumers here. I have Goat milk

that is Not For Human Consumption. I require a release that my

customers must sign. I promise to be as clean in my practices as

humanly possible and they understand that if they use this

product " off label " it is not my liability.

Contact me off list for more info about Jerseys.

Carol in Fla (north of Orlando and south of Ocala)

>

> Name: Bolen

>

> e-mail address: livingforJesus@...

>

> City/State: DeFuniak Springs, Florida

>

> No, to the best of my knowledge, raw milk is not available for human

> consumption in Florida; I understand that you can sell it if you

label it

> 'pet' quality, but I have yet to check on that.

>

> The reason I want to join this group is two fold: 1. We have been

looking

> for a Jersey to purchase for our family for about three months and

have not

> been successful. Our county extension agent even said he does not

know

> anyone how owns a 'family' milk cow! I figure there are folks out

there, I

> just need to find them and then I thought of the yahoo groups. As

I was

> looking for one that dealt with Jersey, I came across this group

and it

> sounded great. So maybe I will find a cow for sale through this

group, but

> if not, when I get my cow, it sounds like I have access to all of

the

> experts to help me make butter, cheese and yogurt for the first

time. 2.

> In addition to the assistance of making milk products, it will be

nice to

> talk with others about the proper way to handle raw milk. I

already know of

> so many health benefits of raw milk, but I'm sure I will learn

more.

>

> in N. Fl

>

> I will bless the Lord at all times; His praise shall continually be

in my

> mouth. Psalm 34:1

>

July 28, 2008

Hi Beth,

Welcome to Kombucha and the kt list! I am also new at making kt. I'm somewhere

around batch fifteen...getting into the hang of it. It sounds like you have the

same problem as us. It seems like we just can't make it fast enough. My first

fermentation is done in about 2-3 days because I'm doing it at about 85-90

degrees F. Some of the kt gurus caution the higher temps but I like to get it

done fast and it doesn't seem to have any adverse effects. Please listen to them

though. I wouldn't want to be blamed for the ruin of your kt. ;-) I'm only doing

a gallon per batch yet so it still isn't enough. I am about ready to start

another gallon because my first baby is close to half an inch thick.

To answer your question about the second ferment, it's not hard at all. For the

second ferm, you simply put the kt into bottles and put sealing caps on them. If

it was still slightly sweet when you bottle it is not necessary to add sugar,

but if your kt was more vinegary you may want to add some sugar to help it

carbonate faster. How much sugar it has and the temp of the second ferm,

determines how fast it will get done. Wait 2-3 days and open one to test it, and

see if it suits your taste. The purpose of the second ferm, as I understand it,

is to carbonate the kt. I've never left mine go longer than 3 days, simply

because I couldn't. lol Some of them say to leave if for over a week. I've

reached fairly decent levels of carbonation but nothing like some of the gurus.

They talk about more head than drink! I'm sure they'll chime in soon. One thing

everybody cautions about is getting so much carbonation that your bottles

explode. That could be a tragedy if you are using glass! If you want more

detailed instructions, you can ask Jeani (a kt guru even though she

won't admit it) for them. Actually, I believe they're in the files section on

this group.

Happy fermenting,

Rodrick

Chambersburg/Pennsylvania

intro

Hello,

My name is Beth, and we live in rural north Alabama. Randie (a fellow

soapmaker from another list) told me about this group, for which I am thankful.

I just joined a few days ago, and have enjoyed reading the posts, and I looked

today at the files with the recipes.

A friend of ours shared some KT and a scoby with us a couple weeks ago. The

instructions we used came from a page in a Sally Fallon book, which is slightly

different from the one in the files. It turned out well, however, and we

finished it up rather quickly, so we are waiting impatiently for the next gallon

to finish brewing.

I am intrigued by the mention of a secondary fermentation-- if someone could

explain that process to me, I would be grateful. However, I don't know if we

could wait long enough for it to ferment a 2nd time....

No one told us to start off slowly, so we both drank 8-12 ounces the first

time at the friends' house. Both of us woke up sweating during the night,

also.... but are excited about it anyway ! It is quite delicious, and how

wonderful that it's healthful also !

Thanks for letting me join your group.

Beth

July 28, 2008

Thanks for the welcome-- I have a gallon I am itching to taste test right now--

#2. I don't have any straws, so am considering gently pressing a spoon down at

the edge to see if I can get enough to taste without disturbing the scoby too

much.

Thanks Jeani for the more detailed instructions. They look much easier than the

ones I started with--

Beth

intro

Hello,

My name is Beth, and we live in rural north Alabama. Randie (a fellow

soapmaker from another list) told me about this group, for which I am thankful.

I just joined a few days ago, and have enjoyed reading the posts, and I looked

today at the files with the recipes.

A friend of ours shared some KT and a scoby with us a couple weeks ago. The

instructions we used came from a page in a Sally Fallon book, which is slightly

different from the one in the files. It turned out well, however, and we

finished it up rather quickly, so we are waiting impatiently for the next gallon

to finish brewing.

I am intrigued by the mention of a secondary fermentation-- if someone could

explain that process to me, I would be grateful. However, I don't know if we

could wait long enough for it to ferment a 2nd time....

No one told us to start off slowly, so we both drank 8-12 ounces the first

time at the friends' house. Both of us woke up sweating during the night,

also.... but are excited about it anyway ! It is quite delicious, and how

wonderful that it's healthful also !

Thanks for letting me join your group.

Beth

July 28, 2008

No, no, no, no! I am not a kt guru, Rodrick, not even close! I just

like to share what I have learned with others, and sometimes have

experiences that are different than others, as there are so many

variables to making kt. There are MANY,many more people on this list

that have FAR more experience than I and have been brewing far longer

than I! These are the ones everyone should listen to and take what I

say with a grain of salt, Rodrick, as others know far more than I. And

just to let you know, my directions in the files section is only for the

continuous brewing, which you need to have regular directions to use

first with this method-a method I highly recommend to everyone, of

course! Jeani

If you want more detailed instructions, you can ask Jeani (a kt

guru even though she won't admit it) for them. Actually, I believe

they're in the files section on this group.

>

> Happy fermenting,

>

> Rodrick

> Chambersburg/Pennsylvania

>

> intro

>

> Hello,

> My name is Beth, and we live in rural north Alabama. Randie (a fellow

soapmaker from another list) told me about this group, for which I am

thankful.

>

> I just joined a few days ago, and have enjoyed reading the posts, and

I looked today at the files with the recipes.

>

> A friend of ours shared some KT and a scoby with us a couple weeks

ago. The instructions we used came from a page in a Sally Fallon book,

which is slightly different from the one in the files. It turned out

well, however, and we finished it up rather quickly, so we are waiting

impatiently for the next gallon to finish brewing.

>

> I am intrigued by the mention of a secondary fermentation-- if someone

could explain that process to me, I would be grateful. However, I don't

know if we could wait long enough for it to ferment a 2nd time....

>

> No one told us to start off slowly, so we both drank 8-12 ounces the

first time at the friends' house. Both of us woke up sweating during the

night, also.... but are excited about it anyway ! It is quite delicious,

and how wonderful that it's healthful also !

>

> Thanks for letting me join your group.

>

> Beth

>

July 28, 2008

OK, Jeani, maybe I'm mistaken. Would you mind telling us how long you have been

doing kt? From what I saw, you seemed to have lots of experience.

Rodrick

intro

>

> Hello,

> My name is Beth, and we live in rural north Alabama. Randie (a fellow

soapmaker from another list) told me about this group, for which I am

thankful.

>

> I just joined a few days ago, and have enjoyed reading the posts, and

I looked today at the files with the recipes.

>

> A friend of ours shared some KT and a scoby with us a couple weeks

ago. The instructions we used came from a page in a Sally Fallon book,

which is slightly different from the one in the files. It turned out

well, however, and we finished it up rather quickly, so we are waiting

impatiently for the next gallon to finish brewing.

>

> I am intrigued by the mention of a secondary fermentation-- if someone

could explain that process to me, I would be grateful. However, I don't

know if we could wait long enough for it to ferment a 2nd time....

>

> No one told us to start off slowly, so we both drank 8-12 ounces the

first time at the friends' house. Both of us woke up sweating during the

night, also.... but are excited about it anyway ! It is quite delicious,

and how wonderful that it's healthful also !

>

> Thanks for letting me join your group.

>

> Beth

>

July 28, 2008

Lol!!! Now that would be telling my kombucha " age " Rodrick! Lol! You

know women don't tell their age-hah!!!! I have about 10 gallons per

week x 25 weeks + 3 months of drinking GT's store bought kt under my

belt! Hah! I guess that ads up to about 250 gallons and I'll let you

figure out the rest! Hah! So you see, there are many, many more people

who have been making it MUCH longer than I have, I just spent about 2

months of studying on the " net " about kt every single day, I was so

interested in it, I couldn't get enough of it, while I was waiting for

my scoby to come in the mail, and for a while after I had my scoby and

was making it myself! So some of my " knowledge " comes from what I have

read, but a lot also, from those 250 gallons of kt! lol!!! To many

people on this list, 250 gallons is just peanuts compared to what they

have brewed!! Jeani

>

> OK, Jeani, maybe I'm mistaken. Would you mind telling us how long you

have been doing kt? From what I saw, you seemed to have lots of

experience.

>

> Rodrick

>

> Re: intro

>

> No, no, no, no! I am not a kt guru, Rodrick, not even close! I just

> like to share what I have learned with others, and sometimes have

> experiences that are different than others, as there are so many

> variables to making kt. There are MANY,many more people on this list

> that have FAR more experience than I and have been brewing far longer

> than I! These are the ones everyone should listen to and take what I

> say with a grain of salt, Rodrick, as others know far more than I. And

> just to let you know, my directions in the files section is only for

the

> continuous brewing, which you need to have regular directions to use

> first with this method-a method I highly recommend to everyone, of

> course! Jeani

>

> >

July 29, 2008

Yes, you can test it that way, but be mindful that it won't give you a

true taste, as it may have a slightly different taste down further as

you would if you had a straw. Jeani

>

> Thanks for the welcome-- I have a gallon I am itching to taste test

right now-- #2. I don't have any straws, so am considering gently

pressing a spoon down at the edge to see if I can get enough to taste

without disturbing the scoby too much.

>

> Thanks Jeani for the more detailed instructions. They look much easier

than the ones I started with--

>

> Beth

> intro

>

> Hello,

> My name is Beth, and we live in rural north Alabama. Randie (a fellow

soapmaker from another list) told me about this group, for which I am

thankful.

>

> I just joined a few days ago, and have enjoyed reading the posts, and

I looked today at the files with the recipes.

>

> A friend of ours shared some KT and a scoby with us a couple weeks

ago. The instructions we used came from a page in a Sally Fallon book,

which is slightly different from the one in the files. It turned out

well, however, and we finished it up rather quickly, so we are waiting

impatiently for the next gallon to finish brewing.

>

> I am intrigued by the mention of a secondary fermentation-- if someone

could explain that process to me, I would be grateful. However, I don't

know if we could wait long enough for it to ferment a 2nd time....

>

> No one told us to start off slowly, so we both drank 8-12 ounces the

first time at the friends' house. Both of us woke up sweating during the

night, also.... but are excited about it anyway ! It is quite delicious,

and how wonderful that it's healthful also !

>

> Thanks for letting me join your group.

>

> Beth

>

July 29, 2008

Guru I ain't. I accidentally learned the secret of fizzzzzzzzzzzzzz when

a bottle escaped my greedy clutches for an unknown number of days. See

" 's (other) bits " on the photo page, which prompted Margret to send

me a photo, off-list of what looked like a pint of lager with a head on

it of which a Guinness would be *Mighty proud*.

It took me the best part of a year to:-

A) Catch on to the " secret " accidentally.

Manage a backlog sufficient to allow a second ferment.

(UK)

Rodrick wrote:

> Hi Beth,

> Welcome to Kombucha and the kt list! I am also new at making kt. I'm somewhere

around batch fifteen...getting into the hang of it. It sounds like you have the

same problem as us.

ENORMOUS snip...................................>

July 29, 2008

Not even quite a year?! I'd never have guessed it. No wonder you didn't tell me

when I asked before. I guess to Zoe, who's been making it for over 25 years,

that is a small amount. I guess I thought you were a guru for the same reason

somebody else thought I was. lol Remember? Just because you and me talk a lot

doesn't mean we're gurus. ;-)

Rodrick

Re: intro