Re: KABOOM! Questions for more experienced brewers

[Guest guest]

Joyce

I must get a culture from you. My KT is quite tasty and relatively fizzy .. I

have however left bottles for weeks and had had just one volcano, that is a very

fizzy drink, else...most of the time my KT is quite sedate; how can I get a

culture from you , seriously?

Frantz

Joyce <jmillerwolfe@...> wrote:

Well, I finally had my first burst bottle. I survived a year without

this dubious honor. The busted bottle was a brown EZ-Cap bottle.

I had filled, as usual, all the bottles (8) to the brim (someone

suggested this on the list many moons ago, saying that if there was no

room for carbonation to build up . . . and I believed that, so all the

bottles had no air space at all). Should I leave room at the top for

carbonation?

Also, I have not been burping the bottles daily. I used to when I was

using GT bottles and mason jars, and I feared the explosions with

these lighter weight bottles. I have been using EZ-Cap bottles for a

long time with no problems. Should I still be burping the bottles evn

though I am using EZ-Cap bottles?

Two of the bottles had dried jasmine blossoms and dried lemongrass in

them to test if this might be a good seasoning for the tea; five of

the bottles had about a dozen frozen organic blueberries each (I have

been using the blueberries for months -- they make a beautiful red

fizzy tea); and one bottle had no flavoring in it. The one that burst

had blueberries. And the bottles had only been in secondary ferment

for less than two full days.

I uncapped and then recapped all the survivor bottles before putting

them into the frudge, They all were very, very fizzy, and the fizz

came up from the bottom (most of the bottles were clear so it was

fascinating to watch the fizz come up from the bottom and overflow.

There were no geysars -- nothing went more than about three or four

inches above the bottle, but lost of fizz and lots of foam. After

recapping, I put all of this brew in the fridge.

Thank goodness, I do the secondary ferment in the dogs' bathtub (It is

a raised tub made for grooming dogs and it has sides that are at least

two feet high. The only evidence of the explosion was the red stain

from the blueberry flavored KT on the floor of the tub. In fact, I

thought that someone had defrosted some meat without putting it in a

container. So in order to clean the bottom of the tub, I started

picking up bottles to move them to another surface. And then I picked

up one, and only the narrow top of the bottle came up: the fat base

stayed on the floor of the tub!

Anyway, I am thankful that no one -- human or canine -- was hurt, the

mess was contained so not too difficult to clean up, and I will be

very thankful for answers to the questions I asked above.

--

Joyce www.jubileeaires.com

---------------------------------

Need a vacation? Get great deals to amazing places on Travel.

[Guest guest]

Joyce

I must get a culture from you. My KT is quite tasty and relatively fizzy .. I

have however left bottles for weeks and had had just one volcano, that is a very

fizzy drink, else...most of the time my KT is quite sedate; how can I get a

culture from you , seriously?

Frantz

Joyce <jmillerwolfe@...> wrote:

Well, I finally had my first burst bottle. I survived a year without

this dubious honor. The busted bottle was a brown EZ-Cap bottle.

I had filled, as usual, all the bottles (8) to the brim (someone

suggested this on the list many moons ago, saying that if there was no

room for carbonation to build up . . . and I believed that, so all the

bottles had no air space at all). Should I leave room at the top for

carbonation?

Also, I have not been burping the bottles daily. I used to when I was

using GT bottles and mason jars, and I feared the explosions with

these lighter weight bottles. I have been using EZ-Cap bottles for a

long time with no problems. Should I still be burping the bottles evn

though I am using EZ-Cap bottles?

Two of the bottles had dried jasmine blossoms and dried lemongrass in

them to test if this might be a good seasoning for the tea; five of

the bottles had about a dozen frozen organic blueberries each (I have

been using the blueberries for months -- they make a beautiful red

fizzy tea); and one bottle had no flavoring in it. The one that burst

had blueberries. And the bottles had only been in secondary ferment

for less than two full days.

I uncapped and then recapped all the survivor bottles before putting

them into the frudge, They all were very, very fizzy, and the fizz

came up from the bottom (most of the bottles were clear so it was

fascinating to watch the fizz come up from the bottom and overflow.

There were no geysars -- nothing went more than about three or four

inches above the bottle, but lost of fizz and lots of foam. After

recapping, I put all of this brew in the fridge.

Thank goodness, I do the secondary ferment in the dogs' bathtub (It is

a raised tub made for grooming dogs and it has sides that are at least

two feet high. The only evidence of the explosion was the red stain

from the blueberry flavored KT on the floor of the tub. In fact, I

thought that someone had defrosted some meat without putting it in a

container. So in order to clean the bottom of the tub, I started

picking up bottles to move them to another surface. And then I picked

up one, and only the narrow top of the bottle came up: the fat base

stayed on the floor of the tub!

Anyway, I am thankful that no one -- human or canine -- was hurt, the

mess was contained so not too difficult to clean up, and I will be

very thankful for answers to the questions I asked above.

--

Joyce www.jubileeaires.com

---------------------------------

Need a vacation? Get great deals to amazing places on Travel.

[Guest guest]

Sister Gloriamarie Amalfitano, S/FC,

sorry it is 1/16

Appears my keyboard stuttered. It is not 11/16, its about 1/16. Typical

kitchen measuring spoons do a 1/16 or an 1/8. An 1/8 just divide in half.

But there is a learning curve on how much to use. My idea was to be that not

much is needed at all.

Yes put KT into the plastic bottle and cap leaving the same airspace as in

the glass bottles.

Plastic bottles are generally safe. Glass is not. There is a risk when you

touch a glass bottle with your warm hands and begin to move the glass may

explode. Hopefully it is the cap portion that will blow off and that is a

reason why wine bottles should always be pointed away from people. The

plastic bottle is like the canary in the coal mine. It is a useful

indication of the pressure that has built up, and to know when its time to

refrigerate.

I suggest plastic bottles. Even reusing water bottles. They will not leach

toxins into your kombucha. Food grade plastic 1 and 2, number inside a

triangle on the bottom of the bottle will not leach toxins into a an active

kombucha ferment. That is according to specific tests conducted by

Roussin (www.kombucha-research.org) Stored in the fridge the kombucha is not

very active and is safe. I do not recommend to keep re-using the same

bottle. As to the possibility of deteriorating plastic in an active

ferment - vinegar makers (vinegar produces 5-10 times the acidity of

kombucha) use plastics without any noticeable degrading. Compared to a short

term plastic bottle of kombucha to glass exploding which is a real

possibility.

Beer and wine people have guidelines for fermenting and bottling, which can

reasonably predict the amount of pressure to be expected and can be matched

to bottles that have a know pressure value.

Kombucha brewers that don't have any idea of the sugar content or activity

of the yeasts and then they'll add more sugar and bottle and leave someplace

for some time until they " feel " its ready - that to me is irresponsible when

children are present. Food grade plastic is safer.

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

............................................

Re: KABOOM! Questions for more experienced brewers

Posted by: " Sr. Gloriamarie Amalfitano " gloriamarie@... knitter92117

Tue Aug 21, 2007 8:03 am (PST)

On 8/20/07, Happy Herbalist <eddy@...> wrote:

> Adding calcium decreases the acidity and increases the fizz. 11/16 tsp per

> 16 fl oz

I don't mean to be obstreperous here, but how does one measure 11/16

of a tsp? Would it reallythrow the whole thing off to use a level

tsp? I can't think of any way to measure 1/16th tsp.

>

> One suggestion is to set one plastic bottle of the same size, alongside

the> glass bottles. Use the plastic bottle as an indicator of the foments

> activity.

Do you mean that we should put some of the KT into a plastic bottle?

Still squeezable more time/higher temperatures are OK. Rock hard

> time to refrigerate. Careful when touching glass with warm hands and

moving

> when under pressure.

Will it explode?

being handicapped and all that, I was so worried by what people said

about exploding bottles, that I onlyh allowed mine to set out for a

little over 24 hors and then I put it in the frig. I suppose I won;t

get any lovely fizz. OTOH, I won;t get a mess that I would be unable

to clean up.

--

-

May the Holy Spirit dance in our hearts!

Sister Gloriamarie Amalfitano, S/FC

[Guest guest]

Sister Gloriamarie Amalfitano, S/FC,

sorry it is 1/16

Appears my keyboard stuttered. It is not 11/16, its about 1/16. Typical

kitchen measuring spoons do a 1/16 or an 1/8. An 1/8 just divide in half.

But there is a learning curve on how much to use. My idea was to be that not

much is needed at all.

Yes put KT into the plastic bottle and cap leaving the same airspace as in

the glass bottles.

Plastic bottles are generally safe. Glass is not. There is a risk when you

touch a glass bottle with your warm hands and begin to move the glass may

explode. Hopefully it is the cap portion that will blow off and that is a

reason why wine bottles should always be pointed away from people. The

plastic bottle is like the canary in the coal mine. It is a useful

indication of the pressure that has built up, and to know when its time to

refrigerate.

I suggest plastic bottles. Even reusing water bottles. They will not leach

toxins into your kombucha. Food grade plastic 1 and 2, number inside a

triangle on the bottom of the bottle will not leach toxins into a an active

kombucha ferment. That is according to specific tests conducted by

Roussin (www.kombucha-research.org) Stored in the fridge the kombucha is not

very active and is safe. I do not recommend to keep re-using the same

bottle. As to the possibility of deteriorating plastic in an active

ferment - vinegar makers (vinegar produces 5-10 times the acidity of

kombucha) use plastics without any noticeable degrading. Compared to a short

term plastic bottle of kombucha to glass exploding which is a real

possibility.

Beer and wine people have guidelines for fermenting and bottling, which can

reasonably predict the amount of pressure to be expected and can be matched

to bottles that have a know pressure value.

Kombucha brewers that don't have any idea of the sugar content or activity

of the yeasts and then they'll add more sugar and bottle and leave someplace

for some time until they " feel " its ready - that to me is irresponsible when

children are present. Food grade plastic is safer.

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

............................................

Re: KABOOM! Questions for more experienced brewers

Posted by: " Sr. Gloriamarie Amalfitano " gloriamarie@... knitter92117

Tue Aug 21, 2007 8:03 am (PST)

On 8/20/07, Happy Herbalist <eddy@...> wrote:

> Adding calcium decreases the acidity and increases the fizz. 11/16 tsp per

> 16 fl oz

I don't mean to be obstreperous here, but how does one measure 11/16

of a tsp? Would it reallythrow the whole thing off to use a level

tsp? I can't think of any way to measure 1/16th tsp.

>

> One suggestion is to set one plastic bottle of the same size, alongside

the> glass bottles. Use the plastic bottle as an indicator of the foments

> activity.

Do you mean that we should put some of the KT into a plastic bottle?

Still squeezable more time/higher temperatures are OK. Rock hard

> time to refrigerate. Careful when touching glass with warm hands and

moving

> when under pressure.

Will it explode?

being handicapped and all that, I was so worried by what people said

about exploding bottles, that I onlyh allowed mine to set out for a

little over 24 hors and then I put it in the frig. I suppose I won;t

get any lovely fizz. OTOH, I won;t get a mess that I would be unable

to clean up.

--

-

May the Holy Spirit dance in our hearts!

Sister Gloriamarie Amalfitano, S/FC

[Guest guest]

Even the food grade plastic can sometimes be a problem. I had a very strong

Kaboom yesterday while attempting to burp one of my gallon jugs. It exploded

the cap with such force that my hand is bruised and the cloth covering on my

continuous brew jar was blown off including the rubber band which went in the

opposite direction of the cloth.

I was about a foot away from this container at the time. The decibel level of

the Kaboom was deafening.

So BE CAREFUL. granted this was nothing like exploding glass, but

nevertheless could create a problem when children or pets are present.

fortunately I have neither.

This also wasn't even from KT. This bottle simply had the extra sweet tea

stored for refilling the brew containers. It was only about 3 days old.

Egads, no wonder my KT is so fizzy.

zoe

> Sister Gloriamarie Amalfitano, S/FC,

> sorry it is 1/16

> Appears my keyboard stuttered. It is not 11/16, its about 1/16. Typical

> kitchen measuring spoons do a 1/16 or an 1/8. An 1/8 just divide in half.

> But there is a learning curve on how much to use. My idea was to be that not

> much is needed at all.

> Yes put KT into the plastic bottle and cap leaving the same airspace as in

> the glass bottles.

> Plastic bottles are generally safe. Glass is not. There is a risk when you

> touch a glass bottle with your warm hands and begin to move the glass may

> explode. Hopefully it is the cap portion that will blow off and that is a

> reason why wine bottles should always be pointed away from people. The

> plastic bottle is like the canary in the coal mine. It is a useful

> indication of the pressure that has built up, and to know when its time to

> refrigerate.

> I suggest plastic bottles. Even reusing water bottles. They will not leach

> toxins into your kombucha. Food grade plastic 1 and 2, number inside a

> triangle on the bottom of the bottle will not leach toxins into a an active

> kombucha ferment. That is according to specific tests conducted by

> Roussin (www.kombucha-research.org) Stored in the fridge the kombucha is not

> very active and is safe. I do not recommend to keep re-using the same

> bottle. As to the possibility of deteriorating plastic in an active

> ferment - vinegar makers (vinegar produces 5-10 times the acidity of

> kombucha) use plastics without any noticeable degrading. Compared to a short

> term plastic bottle of kombucha to glass exploding which is a real

> possibility.

> Beer and wine people have guidelines for fermenting and bottling, which can

> reasonably predict the amount of pressure to be expected and can be matched

> to bottles that have a know pressure value.

> Kombucha brewers that don't have any idea of the sugar content or activity

> of the yeasts and then they'll add more sugar and bottle and leave someplace

> for some time until they " feel " its ready - that to me is irresponsible when

> children are present. Food grade plastic is safer.

> Peace

> Ed Kasper LAc. & family

> www.HappyHerbalist.com

> ...........................................

> Re: KABOOM! Questions for more experienced brewers

> Posted by: " Sr. Gloriamarie Amalfitano " gloriamarie@... knitter92117

> Tue Aug 21, 2007 8:03 am (PST)

> On 8/20/07, Happy Herbalist <eddy@...> wrote:

>> Adding calcium decreases the acidity and increases the fizz. 11/16 tsp per

>> 16 fl oz

> I don't mean to be obstreperous here, but how does one measure 11/16

> of a tsp? Would it reallythrow the whole thing off to use a level

> tsp? I can't think of any way to measure 1/16th tsp.

>> One suggestion is to set one plastic bottle of the same size, alongside

the>> glass bottles. Use the plastic bottle as an indicator of the foments

>> activity.

> Do you mean that we should put some of the KT into a plastic bottle?

> Still squeezable more time/higher temperatures are OK. Rock hard

>> time to refrigerate. Careful when touching glass with warm hands and

> moving

>> when under pressure.

> Will it explode?

> being handicapped and all that, I was so worried by what people said

> about exploding bottles, that I onlyh allowed mine to set out for a

> little over 24 hors and then I put it in the frig. I suppose I won;t

> get any lovely fizz. OTOH, I won;t get a mess that I would be unable

> to clean up.

> --

> -

> May the Holy Spirit dance in our hearts!

> Sister Gloriamarie Amalfitano, S/FC

>

>

[Guest guest]

Even the food grade plastic can sometimes be a problem. I had a very strong

Kaboom yesterday while attempting to burp one of my gallon jugs. It exploded

the cap with such force that my hand is bruised and the cloth covering on my

continuous brew jar was blown off including the rubber band which went in the

opposite direction of the cloth.

I was about a foot away from this container at the time. The decibel level of

the Kaboom was deafening.

So BE CAREFUL. granted this was nothing like exploding glass, but

nevertheless could create a problem when children or pets are present.

fortunately I have neither.

This also wasn't even from KT. This bottle simply had the extra sweet tea

stored for refilling the brew containers. It was only about 3 days old.

Egads, no wonder my KT is so fizzy.

zoe

> Sister Gloriamarie Amalfitano, S/FC,

> sorry it is 1/16

> Appears my keyboard stuttered. It is not 11/16, its about 1/16. Typical

> kitchen measuring spoons do a 1/16 or an 1/8. An 1/8 just divide in half.

> But there is a learning curve on how much to use. My idea was to be that not

> much is needed at all.

> Yes put KT into the plastic bottle and cap leaving the same airspace as in

> the glass bottles.

> Plastic bottles are generally safe. Glass is not. There is a risk when you

> touch a glass bottle with your warm hands and begin to move the glass may

> explode. Hopefully it is the cap portion that will blow off and that is a

> reason why wine bottles should always be pointed away from people. The

> plastic bottle is like the canary in the coal mine. It is a useful

> indication of the pressure that has built up, and to know when its time to

> refrigerate.

> I suggest plastic bottles. Even reusing water bottles. They will not leach

> toxins into your kombucha. Food grade plastic 1 and 2, number inside a

> triangle on the bottom of the bottle will not leach toxins into a an active

> kombucha ferment. That is according to specific tests conducted by

> Roussin (www.kombucha-research.org) Stored in the fridge the kombucha is not

> very active and is safe. I do not recommend to keep re-using the same

> bottle. As to the possibility of deteriorating plastic in an active

> ferment - vinegar makers (vinegar produces 5-10 times the acidity of

> kombucha) use plastics without any noticeable degrading. Compared to a short

> term plastic bottle of kombucha to glass exploding which is a real

> possibility.

> Beer and wine people have guidelines for fermenting and bottling, which can

> reasonably predict the amount of pressure to be expected and can be matched

> to bottles that have a know pressure value.

> Kombucha brewers that don't have any idea of the sugar content or activity

> of the yeasts and then they'll add more sugar and bottle and leave someplace

> for some time until they " feel " its ready - that to me is irresponsible when

> children are present. Food grade plastic is safer.

> Peace

> Ed Kasper LAc. & family

> www.HappyHerbalist.com

> ...........................................

> Re: KABOOM! Questions for more experienced brewers

> Posted by: " Sr. Gloriamarie Amalfitano " gloriamarie@... knitter92117

> Tue Aug 21, 2007 8:03 am (PST)

> On 8/20/07, Happy Herbalist <eddy@...> wrote:

>> Adding calcium decreases the acidity and increases the fizz. 11/16 tsp per

>> 16 fl oz

> I don't mean to be obstreperous here, but how does one measure 11/16

> of a tsp? Would it reallythrow the whole thing off to use a level

> tsp? I can't think of any way to measure 1/16th tsp.

>> One suggestion is to set one plastic bottle of the same size, alongside

the>> glass bottles. Use the plastic bottle as an indicator of the foments

>> activity.

> Do you mean that we should put some of the KT into a plastic bottle?

> Still squeezable more time/higher temperatures are OK. Rock hard

>> time to refrigerate. Careful when touching glass with warm hands and

> moving

>> when under pressure.

> Will it explode?

> being handicapped and all that, I was so worried by what people said

> about exploding bottles, that I onlyh allowed mine to set out for a

> little over 24 hors and then I put it in the frig. I suppose I won;t

> get any lovely fizz. OTOH, I won;t get a mess that I would be unable

> to clean up.

> --

> -

> May the Holy Spirit dance in our hearts!

> Sister Gloriamarie Amalfitano, S/FC

>

>

[Guest guest]

Zoe,

It sounds like that was really something! I thought you were

supposed to refridgerate the sweet tea (that you make ahead) for up

to 4 days?

I am glad I am doing continuous brew. Yikes!

jan

>

> >> Adding calcium decreases the acidity and increases the fizz.

11/16 tsp per

> >> 16 fl oz

>

> > I don't mean to be obstreperous here, but how does one measure

11/16

> > of a tsp? Would it reallythrow the whole thing off to use a level

> > tsp? I can't think of any way to measure 1/16th tsp.

>

>

> >> One suggestion is to set one plastic bottle of the same size,

alongside

> the>> glass bottles. Use the plastic bottle as an indicator of the

foments

> >> activity.

>

> > Do you mean that we should put some of the KT into a plastic

bottle?

>

> > Still squeezable more time/higher temperatures are OK. Rock hard

> >> time to refrigerate. Careful when touching glass with warm hands

and

> > moving

> >> when under pressure.

>

> > Will it explode?

>

> > being handicapped and all that, I was so worried by what people

said

> > about exploding bottles, that I onlyh allowed mine to set out for

a

> > little over 24 hors and then I put it in the frig. I suppose I

won;t

> > get any lovely fizz. OTOH, I won;t get a mess that I would be

unable

> > to clean up.

> > --

> > -

> > May the Holy Spirit dance in our hearts!

>

> > Sister Gloriamarie Amalfitano, S/FC

>

>

>

>

> >

> >

[Guest guest]

Zoe,

It sounds like that was really something! I thought you were

supposed to refridgerate the sweet tea (that you make ahead) for up

to 4 days?

I am glad I am doing continuous brew. Yikes!

jan

>

> >> Adding calcium decreases the acidity and increases the fizz.

11/16 tsp per

> >> 16 fl oz

>

> > I don't mean to be obstreperous here, but how does one measure

11/16

> > of a tsp? Would it reallythrow the whole thing off to use a level

> > tsp? I can't think of any way to measure 1/16th tsp.

>

>

> >> One suggestion is to set one plastic bottle of the same size,

alongside

> the>> glass bottles. Use the plastic bottle as an indicator of the

foments

> >> activity.

>

> > Do you mean that we should put some of the KT into a plastic

bottle?

>

> > Still squeezable more time/higher temperatures are OK. Rock hard

> >> time to refrigerate. Careful when touching glass with warm hands

and

> > moving

> >> when under pressure.

>

> > Will it explode?

>

> > being handicapped and all that, I was so worried by what people

said

> > about exploding bottles, that I onlyh allowed mine to set out for

a

> > little over 24 hors and then I put it in the frig. I suppose I

won;t

> > get any lovely fizz. OTOH, I won;t get a mess that I would be

unable

> > to clean up.

> > --

> > -

> > May the Holy Spirit dance in our hearts!

>

> > Sister Gloriamarie Amalfitano, S/FC

>

>

>

>

> >

> >

[Guest guest]

Ideally yes it should be refrigerated, but I don't have a full size

refrigerator so thats not an option for me.

Looks like 2 days is the max time for storage for me.

zoe

> Zoe,

> It sounds like that was really something! I thought you were

> supposed to refridgerate the sweet tea (that you make ahead) for up

> to 4 days?

> I am glad I am doing continuous brew. Yikes!

> jan

>

>> >> Adding calcium decreases the acidity and increases the fizz.

> 11/16 tsp per

>> >> 16 fl oz

>> > I don't mean to be obstreperous here, but how does one measure

> 11/16

>> > of a tsp? Would it reallythrow the whole thing off to use a level

>> > tsp? I can't think of any way to measure 1/16th tsp.

>> >> One suggestion is to set one plastic bottle of the same size,

> alongside

>> the>> glass bottles. Use the plastic bottle as an indicator of the

> foments

>> >> activity.

>> > Do you mean that we should put some of the KT into a plastic

> bottle?

>> > Still squeezable more time/higher temperatures are OK. Rock hard

>> >> time to refrigerate. Careful when touching glass with warm hands

> and

>> > moving

>> >> when under pressure.

>> > Will it explode?

>> > being handicapped and all that, I was so worried by what people

> said

>> > about exploding bottles, that I onlyh allowed mine to set out for

> a

>> > little over 24 hors and then I put it in the frig. I suppose I

> won;t

>> > get any lovely fizz. OTOH, I won;t get a mess that I would be

> unable

>> > to clean up.

>> > --

>> > -

>> > May the Holy Spirit dance in our hearts!

>> > Sister Gloriamarie Amalfitano, S/FC

>> >

>> >

[Guest guest]

Ideally yes it should be refrigerated, but I don't have a full size

refrigerator so thats not an option for me.

Looks like 2 days is the max time for storage for me.

zoe

> Zoe,

> It sounds like that was really something! I thought you were

> supposed to refridgerate the sweet tea (that you make ahead) for up

> to 4 days?

> I am glad I am doing continuous brew. Yikes!

> jan

>

>> >> Adding calcium decreases the acidity and increases the fizz.

> 11/16 tsp per

>> >> 16 fl oz

>> > I don't mean to be obstreperous here, but how does one measure

> 11/16

>> > of a tsp? Would it reallythrow the whole thing off to use a level

>> > tsp? I can't think of any way to measure 1/16th tsp.

>> >> One suggestion is to set one plastic bottle of the same size,

> alongside

>> the>> glass bottles. Use the plastic bottle as an indicator of the

> foments

>> >> activity.

>> > Do you mean that we should put some of the KT into a plastic

> bottle?

>> > Still squeezable more time/higher temperatures are OK. Rock hard

>> >> time to refrigerate. Careful when touching glass with warm hands

> and

>> > moving

>> >> when under pressure.

>> > Will it explode?

>> > being handicapped and all that, I was so worried by what people

> said

>> > about exploding bottles, that I onlyh allowed mine to set out for

> a

>> > little over 24 hors and then I put it in the frig. I suppose I

> won;t

>> > get any lovely fizz. OTOH, I won;t get a mess that I would be

> unable

>> > to clean up.

>> > --

>> > -

>> > May the Holy Spirit dance in our hearts!

>> > Sister Gloriamarie Amalfitano, S/FC

>> >

>> >

[Guest guest]

At least in the summer time...........it'll probably change a lot

when the weather is cooler.

On Aug 24, 2007, at 1:00 PM, zoe w wrote:

> Ideally yes it should be refrigerated, but I don't have a full

> size refrigerator so thats not an option for me.

> Looks like 2 days is the max time for storage for me.

I'm wondering if I'll even be able to make kombucha tea in the winter.

We don't heat our house in winter.

We're in Southern California, but that means it goes down to the 50's

at night, or even 40's (then we put the gas fireplace on in the

evenings).

Having grown up in the far north, where you don't put the furnace on

until the first frost, we just put on a hat and a sweater and an

extra blanket at night, and since that first hard frost almost never

happens, the furnace hasn't been turned on since we moved here.

Last winter I was just making kefir, and kept it warm in an insulated

picnic container wrapped in a woolen blanket, but now I have too many

" science projects " going on to fit into insulated bags.

Does anyone have any ingenious ways of keeping the kombucha at a

steady temperature, in any season?

Silani

[Guest guest]

At least in the summer time...........it'll probably change a lot

when the weather is cooler.

On Aug 24, 2007, at 1:00 PM, zoe w wrote:

> Ideally yes it should be refrigerated, but I don't have a full

> size refrigerator so thats not an option for me.

> Looks like 2 days is the max time for storage for me.

I'm wondering if I'll even be able to make kombucha tea in the winter.

We don't heat our house in winter.

We're in Southern California, but that means it goes down to the 50's

at night, or even 40's (then we put the gas fireplace on in the

evenings).

Having grown up in the far north, where you don't put the furnace on

until the first frost, we just put on a hat and a sweater and an

extra blanket at night, and since that first hard frost almost never

happens, the furnace hasn't been turned on since we moved here.

Last winter I was just making kefir, and kept it warm in an insulated

picnic container wrapped in a woolen blanket, but now I have too many

" science projects " going on to fit into insulated bags.

Does anyone have any ingenious ways of keeping the kombucha at a

steady temperature, in any season?

Silani

[Guest guest]

>Does anyone have any ingenious ways of keeping the kombucha at a steady

>temperature, in any season?

>Silani In our neck of the woods it's possible to buy a heater mat (Mains

electricity). They also advertise, on some sites, the same thing for Kombucha.

HTH,

Nn. England.

[Guest guest]

>Does anyone have any ingenious ways of keeping the kombucha at a steady

>temperature, in any season?

>Silani In our neck of the woods it's possible to buy a heater mat (Mains

electricity). They also advertise, on some sites, the same thing for Kombucha.

HTH,

Nn. England.

[Guest guest]

Hi jan, Zoe and EveryOne,

Not sure if you are talking about some fermented Kombucha tea that you

were keeping for future use or just the tea, sugar, water mixture.

The tea sugar water mixture should not even be allowed to sit

overnight as molds can grow in it. They found that some restaurants

kept their Ice Tea overnight and it got moldy.

If you are referring to fermented Kombucha tea that you plan to use as

starter for future batches no need to keep a tight lid on it. Just

keep it covered with a cloth and it will work fine without exploding.

Those Kombucha explosions are really impressive aren't they. Please

everyone be very careful not to leave Kombucha sealed in a bottle at

room temperature without opening the bottle at least once a day.

Have a great weekend EveryOne!

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 and bottled in glass

100% Certified Organic, Fair Traded, Ingredients

>

> >> >> Adding calcium decreases the acidity and increases the fizz.

> > 11/16 tsp per

> >> >> 16 fl oz

>

> >> > I don't mean to be obstreperous here, but how does one measure

> > 11/16

> >> > of a tsp? Would it reallythrow the whole thing off to use a level

> >> > tsp? I can't think of any way to measure 1/16th tsp.

>

>

> >> >> One suggestion is to set one plastic bottle of the same size,

> > alongside

> >> the>> glass bottles. Use the plastic bottle as an indicator of the

> > foments

> >> >> activity.

>

> >> > Do you mean that we should put some of the KT into a plastic

> > bottle?

>

> >> > Still squeezable more time/higher temperatures are OK. Rock hard

> >> >> time to refrigerate. Careful when touching glass with warm hands

> > and

> >> > moving

> >> >> when under pressure.

>

> >> > Will it explode?

>

> >> > being handicapped and all that, I was so worried by what people

> > said

> >> > about exploding bottles, that I onlyh allowed mine to set out for

> > a

> >> > little over 24 hors and then I put it in the frig. I suppose I

> > won;t

> >> > get any lovely fizz. OTOH, I won;t get a mess that I would be

> > unable

> >> > to clean up.

> >> > --

> >> > -

> >> > May the Holy Spirit dance in our hearts!

>

> >> > Sister Gloriamarie Amalfitano, S/FC

>

>

>

>

> >> >

> >> >

[Guest guest]

Hi jan, Zoe and EveryOne,

Not sure if you are talking about some fermented Kombucha tea that you

were keeping for future use or just the tea, sugar, water mixture.

The tea sugar water mixture should not even be allowed to sit

overnight as molds can grow in it. They found that some restaurants

kept their Ice Tea overnight and it got moldy.

If you are referring to fermented Kombucha tea that you plan to use as

starter for future batches no need to keep a tight lid on it. Just

keep it covered with a cloth and it will work fine without exploding.

Those Kombucha explosions are really impressive aren't they. Please

everyone be very careful not to leave Kombucha sealed in a bottle at

room temperature without opening the bottle at least once a day.

Have a great weekend EveryOne!

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 and bottled in glass

100% Certified Organic, Fair Traded, Ingredients

>

> >> >> Adding calcium decreases the acidity and increases the fizz.

> > 11/16 tsp per

> >> >> 16 fl oz

>

> >> > I don't mean to be obstreperous here, but how does one measure

> > 11/16

> >> > of a tsp? Would it reallythrow the whole thing off to use a level

> >> > tsp? I can't think of any way to measure 1/16th tsp.

>

>

> >> >> One suggestion is to set one plastic bottle of the same size,

> > alongside

> >> the>> glass bottles. Use the plastic bottle as an indicator of the

> > foments

> >> >> activity.

>

> >> > Do you mean that we should put some of the KT into a plastic

> > bottle?

>

> >> > Still squeezable more time/higher temperatures are OK. Rock hard

> >> >> time to refrigerate. Careful when touching glass with warm hands

> > and

> >> > moving

> >> >> when under pressure.

>

> >> > Will it explode?

>

> >> > being handicapped and all that, I was so worried by what people

> > said

> >> > about exploding bottles, that I onlyh allowed mine to set out for

> > a

> >> > little over 24 hors and then I put it in the frig. I suppose I

> > won;t

> >> > get any lovely fizz. OTOH, I won;t get a mess that I would be

> > unable

> >> > to clean up.

> >> > --

> >> > -

> >> > May the Holy Spirit dance in our hearts!

>

> >> > Sister Gloriamarie Amalfitano, S/FC

>

>

>

>

> >> >

> >> >

[Guest guest]

Good to know that the kombucha is not THAT sensitive to cold.

Heater mat. Hmmmm I think we bought one for a different purpose a few

years ago, but when we turned it on it smelled so bad we gave up.

Maybe it has finished off gassing by now. I'll see if I can hunt it

up in the garage.

I'll research it too.

Thanks Zoe and .

Silani

[Guest guest]

Mine was the sweet tea and I hadn't considered the mold- its down the drain

now- so next time I have extra guess I just start another brew- i have

endless scoby's and the multiply daily. Cant seem to even give them away.

Once in a great while someone will ask for one but before another does I have

grown at least a dozen more- LOL Guess I need to look into alternative

uses.

zoe

> Hi jan, Zoe and EveryOne,

> Not sure if you are talking about some fermented Kombucha tea that you

> were keeping for future use or just the tea, sugar, water mixture.

> The tea sugar water mixture should not even be allowed to sit

> overnight as molds can grow in it. They found that some restaurants

> kept their Ice Tea overnight and it got moldy.

> If you are referring to fermented Kombucha tea that you plan to use as

> starter for future batches no need to keep a tight lid on it. Just

> keep it covered with a cloth and it will work fine without exploding.

> Those Kombucha explosions are really impressive aren't they. Please

> everyone be very careful not to leave Kombucha sealed in a bottle at

> room temperature without opening the bottle at least once a day.

> Have a great weekend EveryOne!

> 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 and bottled in glass

> 100% Certified Organic, Fair Traded, Ingredients

>

>> >> >> Adding calcium decreases the acidity and increases the fizz.

>> > 11/16 tsp per

>> >> >> 16 fl oz

>> >> > I don't mean to be obstreperous here, but how does one measure

>> > 11/16

>> >> > of a tsp? Would it reallythrow the whole thing off to use a level

>> >> > tsp? I can't think of any way to measure 1/16th tsp.

>> >> >> One suggestion is to set one plastic bottle of the same size,

>> > alongside

>> >> the>> glass bottles. Use the plastic bottle as an indicator of the

>> > foments

>> >> >> activity.

>> >> > Do you mean that we should put some of the KT into a plastic

>> > bottle?

>> >> > Still squeezable more time/higher temperatures are OK. Rock hard

>> >> >> time to refrigerate. Careful when touching glass with warm hands

>> > and

>> >> > moving

>> >> >> when under pressure.

>> >> > Will it explode?

>> >> > being handicapped and all that, I was so worried by what people

>> > said

>> >> > about exploding bottles, that I onlyh allowed mine to set out for

>> > a

>> >> > little over 24 hors and then I put it in the frig. I suppose I

>> > won;t

>> >> > get any lovely fizz. OTOH, I won;t get a mess that I would be

>> > unable

>> >> > to clean up.

>> >> > --

>> >> > -

>> >> > May the Holy Spirit dance in our hearts!

>> >> > Sister Gloriamarie Amalfitano, S/FC

>> >> >

>> >> >

[Guest guest]

Mine was the sweet tea and I hadn't considered the mold- its down the drain

now- so next time I have extra guess I just start another brew- i have

endless scoby's and the multiply daily. Cant seem to even give them away.

Once in a great while someone will ask for one but before another does I have

grown at least a dozen more- LOL Guess I need to look into alternative

uses.

zoe

> Hi jan, Zoe and EveryOne,

> Not sure if you are talking about some fermented Kombucha tea that you

> were keeping for future use or just the tea, sugar, water mixture.

> The tea sugar water mixture should not even be allowed to sit

> overnight as molds can grow in it. They found that some restaurants

> kept their Ice Tea overnight and it got moldy.

> If you are referring to fermented Kombucha tea that you plan to use as

> starter for future batches no need to keep a tight lid on it. Just

> keep it covered with a cloth and it will work fine without exploding.

> Those Kombucha explosions are really impressive aren't they. Please

> everyone be very careful not to leave Kombucha sealed in a bottle at

> room temperature without opening the bottle at least once a day.

> Have a great weekend EveryOne!

> 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 and bottled in glass

> 100% Certified Organic, Fair Traded, Ingredients

>

>> >> >> Adding calcium decreases the acidity and increases the fizz.

>> > 11/16 tsp per

>> >> >> 16 fl oz

>> >> > I don't mean to be obstreperous here, but how does one measure

>> > 11/16

>> >> > of a tsp? Would it reallythrow the whole thing off to use a level

>> >> > tsp? I can't think of any way to measure 1/16th tsp.

>> >> >> One suggestion is to set one plastic bottle of the same size,

>> > alongside

>> >> the>> glass bottles. Use the plastic bottle as an indicator of the

>> > foments

>> >> >> activity.

>> >> > Do you mean that we should put some of the KT into a plastic

>> > bottle?

>> >> > Still squeezable more time/higher temperatures are OK. Rock hard

>> >> >> time to refrigerate. Careful when touching glass with warm hands

>> > and

>> >> > moving

>> >> >> when under pressure.

>> >> > Will it explode?

>> >> > being handicapped and all that, I was so worried by what people

>> > said

>> >> > about exploding bottles, that I onlyh allowed mine to set out for

>> > a

>> >> > little over 24 hors and then I put it in the frig. I suppose I

>> > won;t

>> >> > get any lovely fizz. OTOH, I won;t get a mess that I would be

>> > unable

>> >> > to clean up.

>> >> > --

>> >> > -

>> >> > May the Holy Spirit dance in our hearts!

>> >> > Sister Gloriamarie Amalfitano, S/FC

>> >> >

>> >> >

[Guest guest]

Hi Zoe and Everyone,

In the FILES section of the list homepage there is a file called

" Kombucha for Free " and inside are the names and email contact

information for people who are seeking Kombucha to get in touch with

those who have Kombucha to share.

I would be happy to add your name, or anyone elses who is a member of

this list, to the " Kombucha for Free " file. Just send me an email with

your name, location and email address you want to use. For those

willing to ship Kombucha it is fine to charge for shipping.

Thanks for sharing Kombucha!

Peace, Love and Harmony,

Bev

-- In kombucha tea , zoe w <ilovegrafix@...> wrote:

>

> Mine was the sweet tea and I hadn't considered the mold- its down

the drain now- so next time I have extra guess I just start another

brew- i have endless scoby's and the multiply daily. Cant seem

to even give them away. Once in a great while someone will ask for

one but before another does I have grown at least a dozen more-

LOL Guess I need to look into alternative uses.

> zoe

>

> > Hi jan, Zoe and EveryOne,

>

> > Not sure if you are talking about some fermented Kombucha tea that you

> > were keeping for future use or just the tea, sugar, water mixture.

> > The tea sugar water mixture should not even be allowed to sit

> > overnight as molds can grow in it. They found that some restaurants

> > kept their Ice Tea overnight and it got moldy.

>

> > If you are referring to fermented Kombucha tea that you plan to use as

> > starter for future batches no need to keep a tight lid on it. Just

> > keep it covered with a cloth and it will work fine without exploding.

>

> > Those Kombucha explosions are really impressive aren't they. Please

> > everyone be very careful not to leave Kombucha sealed in a bottle at

> > room temperature without opening the bottle at least once a day.

>

> > Have a great weekend EveryOne!

>

> > 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 and bottled in glass

> > 100% Certified Organic, Fair Traded, Ingredients

>

> >

>

> >> >> >> Adding calcium decreases the acidity and increases the fizz.

> >> > 11/16 tsp per

> >> >> >> 16 fl oz

>

> >> >> > I don't mean to be obstreperous here, but how does one measure

> >> > 11/16

> >> >> > of a tsp? Would it reallythrow the whole thing off to use a

level

> >> >> > tsp? I can't think of any way to measure 1/16th tsp.

>

>

> >> >> >> One suggestion is to set one plastic bottle of the same size,

> >> > alongside

> >> >> the>> glass bottles. Use the plastic bottle as an indicator of

the

> >> > foments

> >> >> >> activity.

>

> >> >> > Do you mean that we should put some of the KT into a plastic

> >> > bottle?

>

> >> >> > Still squeezable more time/higher temperatures are OK. Rock hard

> >> >> >> time to refrigerate. Careful when touching glass with warm

hands

> >> > and

> >> >> > moving

> >> >> >> when under pressure.

>

> >> >> > Will it explode?

>

> >> >> > being handicapped and all that, I was so worried by what people

> >> > said

> >> >> > about exploding bottles, that I onlyh allowed mine to set

out for

> >> > a

> >> >> > little over 24 hors and then I put it in the frig. I suppose I

> >> > won;t

> >> >> > get any lovely fizz. OTOH, I won;t get a mess that I would be

> >> > unable

> >> >> > to clean up.

> >> >> > --

> >> >> > -

> >> >> > May the Holy Spirit dance in our hearts!

>

> >> >> > Sister Gloriamarie Amalfitano, S/FC

>

>

>

>

> >> >> >

> >> >> >

[Guest guest]

Hi Zoe and Everyone,

In the FILES section of the list homepage there is a file called

" Kombucha for Free " and inside are the names and email contact

information for people who are seeking Kombucha to get in touch with

those who have Kombucha to share.

I would be happy to add your name, or anyone elses who is a member of

this list, to the " Kombucha for Free " file. Just send me an email with

your name, location and email address you want to use. For those

willing to ship Kombucha it is fine to charge for shipping.

Thanks for sharing Kombucha!

Peace, Love and Harmony,

Bev

-- In kombucha tea , zoe w <ilovegrafix@...> wrote:

>

> Mine was the sweet tea and I hadn't considered the mold- its down

the drain now- so next time I have extra guess I just start another

brew- i have endless scoby's and the multiply daily. Cant seem

to even give them away. Once in a great while someone will ask for

one but before another does I have grown at least a dozen more-

LOL Guess I need to look into alternative uses.

> zoe

>

> > Hi jan, Zoe and EveryOne,

>

> > Not sure if you are talking about some fermented Kombucha tea that you

> > were keeping for future use or just the tea, sugar, water mixture.

> > The tea sugar water mixture should not even be allowed to sit

> > overnight as molds can grow in it. They found that some restaurants

> > kept their Ice Tea overnight and it got moldy.

>

> > If you are referring to fermented Kombucha tea that you plan to use as

> > starter for future batches no need to keep a tight lid on it. Just

> > keep it covered with a cloth and it will work fine without exploding.

>

> > Those Kombucha explosions are really impressive aren't they. Please

> > everyone be very careful not to leave Kombucha sealed in a bottle at

> > room temperature without opening the bottle at least once a day.

>

> > Have a great weekend EveryOne!

>

> > 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 and bottled in glass

> > 100% Certified Organic, Fair Traded, Ingredients

>

> >

>

> >> >> >> Adding calcium decreases the acidity and increases the fizz.

> >> > 11/16 tsp per

> >> >> >> 16 fl oz

>

> >> >> > I don't mean to be obstreperous here, but how does one measure

> >> > 11/16

> >> >> > of a tsp? Would it reallythrow the whole thing off to use a

level

> >> >> > tsp? I can't think of any way to measure 1/16th tsp.

>

>

> >> >> >> One suggestion is to set one plastic bottle of the same size,

> >> > alongside

> >> >> the>> glass bottles. Use the plastic bottle as an indicator of

the

> >> > foments

> >> >> >> activity.

>

> >> >> > Do you mean that we should put some of the KT into a plastic

> >> > bottle?

>

> >> >> > Still squeezable more time/higher temperatures are OK. Rock hard

> >> >> >> time to refrigerate. Careful when touching glass with warm

hands

> >> > and

> >> >> > moving

> >> >> >> when under pressure.

>

> >> >> > Will it explode?

>

> >> >> > being handicapped and all that, I was so worried by what people

> >> > said

> >> >> > about exploding bottles, that I onlyh allowed mine to set

out for

> >> > a

> >> >> > little over 24 hors and then I put it in the frig. I suppose I

> >> > won;t

> >> >> > get any lovely fizz. OTOH, I won;t get a mess that I would be

> >> > unable

> >> >> > to clean up.

> >> >> > --

> >> >> > -

> >> >> > May the Holy Spirit dance in our hearts!

>

> >> >> > Sister Gloriamarie Amalfitano, S/FC

>

>

>

>

> >> >> >

> >> >> >

[Guest guest]

Thank you, Zoe, for sharing that experience with the plastic and

secondary brewing. I put mine in last night using two one-gallon

bottles for the secondary brewing. I came out this morning and the

bottles were quite firm, so remembering what Ed said about using a

plastic bottle as a canary bottle, I burped the gallon bottles and

they did burp! Big time. I put the cover back on, and a few hours

later, my husband said that the bottles were very firm (he also read

what Ed wrote). Burped them again. About an hour ago, I checked them,

and they were plumped up so I strained out the blueberries and bottled

the KT. It was very fizzy, and I put it right into the fridge.

I think I need to use fewer blueberries in the secondary ferment

because the plain stuff doesn't get this carbonated this quickly.

--

Joyce www.jubileeaires.com IACP P-1834

Cirque du Sol'Aire: Get your 2007 quilt raffle tickets soon at

http://www.airedalerescue.net/circus/index.htm

Carolyn returns to Dallas: Freestyle Seminar December 8 & 9.

Info at: http://southwestairedales.org/ComeandDanceWithYourDog.pdf

[Guest guest]

Thank you, Zoe, for sharing that experience with the plastic and

secondary brewing. I put mine in last night using two one-gallon

bottles for the secondary brewing. I came out this morning and the

bottles were quite firm, so remembering what Ed said about using a

plastic bottle as a canary bottle, I burped the gallon bottles and

they did burp! Big time. I put the cover back on, and a few hours

later, my husband said that the bottles were very firm (he also read

what Ed wrote). Burped them again. About an hour ago, I checked them,

and they were plumped up so I strained out the blueberries and bottled

the KT. It was very fizzy, and I put it right into the fridge.

I think I need to use fewer blueberries in the secondary ferment

because the plain stuff doesn't get this carbonated this quickly.

--

Joyce www.jubileeaires.com IACP P-1834

Cirque du Sol'Aire: Get your 2007 quilt raffle tickets soon at

http://www.airedalerescue.net/circus/index.htm

Carolyn returns to Dallas: Freestyle Seminar December 8 & 9.

Info at: http://southwestairedales.org/ComeandDanceWithYourDog.pdf

[Guest guest]

Yes fruit does produce a lot more fizz both in the KT and the Kefir. I had

my Kefir explode in the fridge and in my car and twice at work LOL- all

times it had strawberries and bananas in it- I still haven't found one of the

lids that popped in my car

zoe

> Thank you, Zoe, for sharing that experience with the plastic and

> secondary brewing. I put mine in last night using two one-gallon

> bottles for the secondary brewing. I came out this morning and the

> bottles were quite firm, so remembering what Ed said about using a

> plastic bottle as a canary bottle, I burped the gallon bottles and

> they did burp! Big time. I put the cover back on, and a few hours

> later, my husband said that the bottles were very firm (he also read

> what Ed wrote). Burped them again. About an hour ago, I checked them,

> and they were plumped up so I strained out the blueberries and bottled

> the KT. It was very fizzy, and I put it right into the fridge.

> I think I need to use fewer blueberries in the secondary ferment

> because the plain stuff doesn't get this carbonated this quickly.

[Guest guest]

Yes fruit does produce a lot more fizz both in the KT and the Kefir. I had

my Kefir explode in the fridge and in my car and twice at work LOL- all

times it had strawberries and bananas in it- I still haven't found one of the

lids that popped in my car

zoe

> Thank you, Zoe, for sharing that experience with the plastic and

> secondary brewing. I put mine in last night using two one-gallon

> bottles for the secondary brewing. I came out this morning and the

> bottles were quite firm, so remembering what Ed said about using a

> plastic bottle as a canary bottle, I burped the gallon bottles and

> they did burp! Big time. I put the cover back on, and a few hours

> later, my husband said that the bottles were very firm (he also read

> what Ed wrote). Burped them again. About an hour ago, I checked them,

> and they were plumped up so I strained out the blueberries and bottled

> the KT. It was very fizzy, and I put it right into the fridge.

> I think I need to use fewer blueberries in the secondary ferment

> because the plain stuff doesn't get this carbonated this quickly.