New to Kombucha!! Need HELP!!!!

[Guest guest]

Hello everyone, and anyone who could help a newbie to the Kombucha

relm. I was at a family reunion and got my first culture from a

cousin. Came home and brewed my first batch with directions off of the

internet. I just bottled it today, and I have no idea what to do

next. I have my next batch of tea cooling off as I write so that I can

start the next batch. I have a 6 year old daughter and a 10 year old

son that I plan sharing the Kombucha with. Any suggestions, comments,

or otherwise helpful information anyone could share would be

appreciated. I am hoping Kombucha will be the start to a healthier

life for me and my family.

Like I said, I have the first batch bottled, now what do I do?

I am actually surprised it worked, I kill common house hold plants just

by watering them.

Dazed and Confused,

[Guest guest]

,

Hello and welcome!!

It sounds like you're doing just fine. I'd just suggest that you keep an

eye on your bottles during the second fermentation period because they

sometimes build up so much pressure that they pop. I'd imagine that every

member of this Group could give you different advice on how to

handle/prevent that, but I'll just give you a couple of ideas. I find that

(especially in the warmer weather) daily " burping " of the bottles is

helpful. I use Grolsch beer bottles (with the swing top cap) and while they

are very strong, I still like to open the cap just an inch once a day to let

off some of the pressure. I've also found that at times when I won't be

able to burp the bottles daily it helps to stick them in the refrigerator.

You will get many different opinions on that because some (of my favorite

people) NEVER refrigerate their KT, lol. That's fine too. It's all a big

happy science experiment, and you can do it to your own needs/preferences.

I often add a little ginger or dried fruit to my KT during the second

ferment. You might like to try that sometime.

If you have any other specific questions, please just ask. There are so

many people here who know scads more than I do and they are awfully generous

about sharing information. The more, the merrier!!

--

On 8/20/07, brandyfriesenborg <brandyfriesenborg@...> wrote:

>

> Hello everyone, and anyone who could help a newbie to the Kombucha

> relm. I was at a family reunion and got my first culture from a

> cousin. Came home and brewed my first batch with directions off of the

> internet. I just bottled it today, and I have no idea what to do

> next. I have my next batch of tea cooling off as I write so that I can

> start the next batch. I have a 6 year old daughter and a 10 year old

> son that I plan sharing the Kombucha with. Any suggestions, comments,

> or otherwise helpful information anyone could share would be

> appreciated. I am hoping Kombucha will be the start to a healthier

> life for me and my family.

>

> Like I said, I have the first batch bottled, now what do I do?

>

> I am actually surprised it worked, I kill common house hold plants just

> by watering them.

>

> Dazed and Confused,

>

>

>

>

--

Do you want to know what's great about Tapestry of Grace? Click here to

learn more!

http://www.lampstandbookshelf.com/Merchant2/merchant.mvc?Screen=CTGY & Category_Co\

de=egypt & AFFIL=TOGJO

[Guest guest]

,

Hello and welcome!!

It sounds like you're doing just fine. I'd just suggest that you keep an

eye on your bottles during the second fermentation period because they

sometimes build up so much pressure that they pop. I'd imagine that every

member of this Group could give you different advice on how to

handle/prevent that, but I'll just give you a couple of ideas. I find that

(especially in the warmer weather) daily " burping " of the bottles is

helpful. I use Grolsch beer bottles (with the swing top cap) and while they

are very strong, I still like to open the cap just an inch once a day to let

off some of the pressure. I've also found that at times when I won't be

able to burp the bottles daily it helps to stick them in the refrigerator.

You will get many different opinions on that because some (of my favorite

people) NEVER refrigerate their KT, lol. That's fine too. It's all a big

happy science experiment, and you can do it to your own needs/preferences.

I often add a little ginger or dried fruit to my KT during the second

ferment. You might like to try that sometime.

If you have any other specific questions, please just ask. There are so

many people here who know scads more than I do and they are awfully generous

about sharing information. The more, the merrier!!

--

On 8/20/07, brandyfriesenborg <brandyfriesenborg@...> wrote:

>

> Hello everyone, and anyone who could help a newbie to the Kombucha

> relm. I was at a family reunion and got my first culture from a

> cousin. Came home and brewed my first batch with directions off of the

> internet. I just bottled it today, and I have no idea what to do

> next. I have my next batch of tea cooling off as I write so that I can

> start the next batch. I have a 6 year old daughter and a 10 year old

> son that I plan sharing the Kombucha with. Any suggestions, comments,

> or otherwise helpful information anyone could share would be

> appreciated. I am hoping Kombucha will be the start to a healthier

> life for me and my family.

>

> Like I said, I have the first batch bottled, now what do I do?

>

> I am actually surprised it worked, I kill common house hold plants just

> by watering them.

>

> Dazed and Confused,

>

>

>

>

--

Do you want to know what's great about Tapestry of Grace? Click here to

learn more!

http://www.lampstandbookshelf.com/Merchant2/merchant.mvc?Screen=CTGY & Category_Co\

de=egypt & AFFIL=TOGJO

[Guest guest]

brandyfriesenborg@... wrote:

>.....Any suggestions, comments, or otherwise helpful information anyone >could

share would be appreciated......

Ang <angela.woohoo@...> replied:-

I'd just suggest that you keep an eye on your bottles during the second

fermentation period because they sometimes build up so much pressure that they

pop. I'd imagine that every member of this Group could give you different

advice on how to handle/prevent that, but I'll just give you a couple of ideas.

I find that (especially in the warmer weather) daily " burping " of the bottles is

helpful.

And then there's me. Second ferment! How do you keep from drinking it long

enough to have a Second ferment? ;-)

Nn. England.

[Guest guest]

brandyfriesenborg@... wrote:

>.....Any suggestions, comments, or otherwise helpful information anyone >could

share would be appreciated......

Ang <angela.woohoo@...> replied:-

I'd just suggest that you keep an eye on your bottles during the second

fermentation period because they sometimes build up so much pressure that they

pop. I'd imagine that every member of this Group could give you different

advice on how to handle/prevent that, but I'll just give you a couple of ideas.

I find that (especially in the warmer weather) daily " burping " of the bottles is

helpful.

And then there's me. Second ferment! How do you keep from drinking it long

enough to have a Second ferment? ;-)

Nn. England.

[Guest guest]

Thanks for the info. Very helpful. I would hate to have to call in a haz mat

team to clean my kitchen when the " mushroom " tea I was fermenting explosed all

over the place. HaHa! When you are letting it ferment for the second time, do

you develope some " floaties " in the bottle? This is happening to mine, and I am

wondering if I strain it off before it is finally consumed.

Thanks,

Kane <brainnake@...> wrote:

brandyfriesenborg@... wrote:

>.....Any suggestions, comments, or otherwise helpful information anyone >could

share would be appreciated......

Ang <angela.woohoo@...> replied:-

I'd just suggest that you keep an eye on your bottles during the second

fermentation period because they sometimes build up so much pressure that they

pop. I'd imagine that every member of this Group could give you different

advice on how to handle/prevent that, but I'll just give you a couple of ideas.

I find that (especially in the warmer weather) daily " burping " of the bottles is

helpful.

And then there's me. Second ferment! How do you keep from drinking it long

enough to have a Second ferment? ;-)

Nn. England.

[Guest guest]

Thanks for the info. Very helpful. I would hate to have to call in a haz mat

team to clean my kitchen when the " mushroom " tea I was fermenting explosed all

over the place. HaHa! When you are letting it ferment for the second time, do

you develope some " floaties " in the bottle? This is happening to mine, and I am

wondering if I strain it off before it is finally consumed.

Thanks,

Kane <brainnake@...> wrote:

brandyfriesenborg@... wrote:

>.....Any suggestions, comments, or otherwise helpful information anyone >could

share would be appreciated......

Ang <angela.woohoo@...> replied:-

I'd just suggest that you keep an eye on your bottles during the second

fermentation period because they sometimes build up so much pressure that they

pop. I'd imagine that every member of this Group could give you different

advice on how to handle/prevent that, but I'll just give you a couple of ideas.

I find that (especially in the warmer weather) daily " burping " of the bottles is

helpful.

And then there's me. Second ferment! How do you keep from drinking it long

enough to have a Second ferment? ;-)

Nn. England.

[Guest guest]

Thanks for the info. Very helpful. I would hate to have to call in a haz mat

team to clean my kitchen when the " mushroom " tea I was fermenting explosed all

over the place. HaHa! When you are letting it ferment for the second time, do

you develope some " floaties " in the bottle? This is happening to mine, and I am

wondering if I strain it off before it is finally consumed.

Thanks,

Kane <brainnake@...> wrote:

brandyfriesenborg@... wrote:

>.....Any suggestions, comments, or otherwise helpful information anyone >could

share would be appreciated......

Ang <angela.woohoo@...> replied:-

I'd just suggest that you keep an eye on your bottles during the second

fermentation period because they sometimes build up so much pressure that they

pop. I'd imagine that every member of this Group could give you different

advice on how to handle/prevent that, but I'll just give you a couple of ideas.

I find that (especially in the warmer weather) daily " burping " of the bottles is

helpful.

And then there's me. Second ferment! How do you keep from drinking it long

enough to have a Second ferment? ;-)

Nn. England.