Re: Re[2]: first brew ready

[Guest guest]

glass grenades are not a pretty sight..in fact, if you're in any way, shape

or form worried about a bottle, best thing you can do is wrap it in a thick

bathtowel while opening it.

it will a) soak up any spilleage and contain the glass slivers.

Of course, the top there is not to be in line of sight of any glass and

preferably to wear safety goggles even so...

Cheers

Caitilin

Who's mum was a brewer of some repute locally...and who made a killer

elderberry wine.

On Dec 16, 2007 12:53 AM, zoe w <ilovegrafix@...> wrote:

> LOL, yeppers, thats why I bottle in plastic and even those can explode

> but the worst that happens is the lid blows off- some I still havent found.

>

> zoe

>

>

> > Congratulations ,

>

> > Your enthusiasm is contagious!

>

> > If you bottle in glass and seal the tops you will either need to

> > refrigerate your finished brews or open the tops every day or so to

> > let excess carbonation escape. It is very possible that sealed bottles

> > of Kombucha tea left at room temperature will explode sending glass

> > shards everywhere. Not a good thing. Don't take that chance!

>

> > Peace, Love and Harmony,

> > Bev

>

> >

>

>

[Guest guest]

glass grenades are not a pretty sight..in fact, if you're in any way, shape

or form worried about a bottle, best thing you can do is wrap it in a thick

bathtowel while opening it.

it will a) soak up any spilleage and contain the glass slivers.

Of course, the top there is not to be in line of sight of any glass and

preferably to wear safety goggles even so...

Cheers

Caitilin

Who's mum was a brewer of some repute locally...and who made a killer

elderberry wine.

On Dec 16, 2007 12:53 AM, zoe w <ilovegrafix@...> wrote:

> LOL, yeppers, thats why I bottle in plastic and even those can explode

> but the worst that happens is the lid blows off- some I still havent found.

>

> zoe

>

>

> > Congratulations ,

>

> > Your enthusiasm is contagious!

>

> > If you bottle in glass and seal the tops you will either need to

> > refrigerate your finished brews or open the tops every day or so to

> > let excess carbonation escape. It is very possible that sealed bottles

> > of Kombucha tea left at room temperature will explode sending glass

> > shards everywhere. Not a good thing. Don't take that chance!

>

> > Peace, Love and Harmony,

> > Bev

>

> >

>

>

[Guest guest]

WOW!!! this is somehting. So, if you keep it in the fridge will it have a

chance of exploding? Definatly wearing safty glasses when opening my brew.

HAHAHhHE

Tiff

Re: Re[2]: first brew ready

glass grenades are not a pretty sight..in fact, if you're in any way, shape

or form worried about a bottle, best thing you can do is wrap it in a thick

bathtowel while opening it.

it will a) soak up any spilleage and contain the glass slivers.

Of course, the top there is not to be in line of sight of any glass and

preferably to wear safety goggles even so...

Cheers

Caitilin

Who's mum was a brewer of some repute locally...and who made a killer

elderberry wine.

On Dec 16, 2007 12:53 AM, zoe w <ilovegrafix@ .co. uk> wrote:

> LOL, yeppers, thats why I bottle in plastic and even those can explode

> but the worst that happens is the lid blows off- some I still havent found.

>

> zoe

>

>

> > Congratulations ,

>

> > Your enthusiasm is contagious!

>

> > If you bottle in glass and seal the tops you will either need to

> > refrigerate your finished brews or open the tops every day or so to

> > let excess carbonation escape. It is very possible that sealed bottles

> > of Kombucha tea left at room temperature will explode sending glass

> > shards everywhere. Not a good thing. Don't take that chance!

>

> > Peace, Love and Harmony,

> > Bev

>

> >

>

>

[Guest guest]

WOW!!! this is somehting. So, if you keep it in the fridge will it have a

chance of exploding? Definatly wearing safty glasses when opening my brew.

HAHAHhHE

Tiff

Re: Re[2]: first brew ready

glass grenades are not a pretty sight..in fact, if you're in any way, shape

or form worried about a bottle, best thing you can do is wrap it in a thick

bathtowel while opening it.

it will a) soak up any spilleage and contain the glass slivers.

Of course, the top there is not to be in line of sight of any glass and

preferably to wear safety goggles even so...

Cheers

Caitilin

Who's mum was a brewer of some repute locally...and who made a killer

elderberry wine.

On Dec 16, 2007 12:53 AM, zoe w <ilovegrafix@ .co. uk> wrote:

> LOL, yeppers, thats why I bottle in plastic and even those can explode

> but the worst that happens is the lid blows off- some I still havent found.

>

> zoe

>

>

> > Congratulations ,

>

> > Your enthusiasm is contagious!

>

> > If you bottle in glass and seal the tops you will either need to

> > refrigerate your finished brews or open the tops every day or so to

> > let excess carbonation escape. It is very possible that sealed bottles

> > of Kombucha tea left at room temperature will explode sending glass

> > shards everywhere. Not a good thing. Don't take that chance!

>

> > Peace, Love and Harmony,

> > Bev

>

> >

>

>

[Guest guest]

no, the fridge is very safe! cold slows yeasties right down. Never had an

issue with stuff in a fridge!

This was during one very hot summer we made apple beer...I was about 15 at

the time (yes, gasp, shock horror, mum let me drink at 15, and brew...we're

europeans ) as we had about 50 pound of apples going and they would just go

to waste otherwise. We ran out of good grolsh bottles and ended up using

wine bottles, but we didnt' ahve enough fridge space (and our house had no

cellar/basement...its a bit hard when the water table prevents that) and

we'd stored htem under the stairs...coolest cupboard. It was 30-35C that

summer. Veryhot for dutch standards.

One or two went 'bang'

Caitilin

On Dec 16, 2007 1:28 AM, Arnold <tiff6arnolds@...> wrote:

> WOW!!! this is somehting. So, if you keep it in the fridge will it have

> a chance of exploding? Definatly wearing safty glasses when opening my brew.

> HAHAHhHE

> Tiff

>

> Re: Re[2]: first brew ready

>

> glass grenades are not a pretty sight..in fact, if you're in any way,

> shape

> or form worried about a bottle, best thing you can do is wrap it in a

> thick

> bathtowel while opening it.

>

> it will a) soak up any spilleage and contain the glass slivers.

>

> Of course, the top there is not to be in line of sight of any glass and

> preferably to wear safety goggles even so...

>

> Cheers

> Caitilin

> Who's mum was a brewer of some repute locally...and who made a killer

> elderberry wine.

>

> On Dec 16, 2007 12:53 AM, zoe w <ilovegrafix@ .co. uk> wrote:

>

> > LOL, yeppers, thats why I bottle in plastic and even those can explode

> > but the worst that happens is the lid blows off- some I still havent

> found.

> >

> > zoe

> >

> >

> > > Congratulations ,

> >

> > > Your enthusiasm is contagious!

> >

> > > If you bottle in glass and seal the tops you will either need to

> > > refrigerate your finished brews or open the tops every day or so to

> > > let excess carbonation escape. It is very possible that sealed bottles

> > > of Kombucha tea left at room temperature will explode sending glass

> > > shards everywhere. Not a good thing. Don't take that chance!

> >

> > > Peace, Love and Harmony,

> > > Bev

> >

> > >

> >

> >

[Guest guest]

no, the fridge is very safe! cold slows yeasties right down. Never had an

issue with stuff in a fridge!

This was during one very hot summer we made apple beer...I was about 15 at

the time (yes, gasp, shock horror, mum let me drink at 15, and brew...we're

europeans ) as we had about 50 pound of apples going and they would just go

to waste otherwise. We ran out of good grolsh bottles and ended up using

wine bottles, but we didnt' ahve enough fridge space (and our house had no

cellar/basement...its a bit hard when the water table prevents that) and

we'd stored htem under the stairs...coolest cupboard. It was 30-35C that

summer. Veryhot for dutch standards.

One or two went 'bang'

Caitilin

On Dec 16, 2007 1:28 AM, Arnold <tiff6arnolds@...> wrote:

> WOW!!! this is somehting. So, if you keep it in the fridge will it have

> a chance of exploding? Definatly wearing safty glasses when opening my brew.

> HAHAHhHE

> Tiff

>

> Re: Re[2]: first brew ready

>

> glass grenades are not a pretty sight..in fact, if you're in any way,

> shape

> or form worried about a bottle, best thing you can do is wrap it in a

> thick

> bathtowel while opening it.

>

> it will a) soak up any spilleage and contain the glass slivers.

>

> Of course, the top there is not to be in line of sight of any glass and

> preferably to wear safety goggles even so...

>

> Cheers

> Caitilin

> Who's mum was a brewer of some repute locally...and who made a killer

> elderberry wine.

>

> On Dec 16, 2007 12:53 AM, zoe w <ilovegrafix@ .co. uk> wrote:

>

> > LOL, yeppers, thats why I bottle in plastic and even those can explode

> > but the worst that happens is the lid blows off- some I still havent

> found.

> >

> > zoe

> >

> >

> > > Congratulations ,

> >

> > > Your enthusiasm is contagious!

> >

> > > If you bottle in glass and seal the tops you will either need to

> > > refrigerate your finished brews or open the tops every day or so to

> > > let excess carbonation escape. It is very possible that sealed bottles

> > > of Kombucha tea left at room temperature will explode sending glass

> > > shards everywhere. Not a good thing. Don't take that chance!

> >

> > > Peace, Love and Harmony,

> > > Bev

> >

> > >

> >

> >

[Guest guest]

Wine bottles with a cork might be a good idea. I hope to get to a point where I

can't fit all of it in the fridge.

Right now I am brewing 1 gallon at a time.(only on my second) If I wanted to

make more would I just double the batch? Would my scoby be big enough to handle

the bigger batch?

I don't want a ton extra but it would be lovely to have a surplus when I have to

put it on hold. And, I do get so much joy out of sharing!! I'm going on

vacation and will have to let this batch sit a few extra days. I may not want

to drink it, but know I can use it for other things. I will start a new batch

with it. But if I don't have any stored I will be with out. OH MY!!!

I used to crave beer and alcohol but since I have been drinking KT that went

away.(coffee too) I'm sure the cravings came from Candida, but the KT has

helped. I still can't seem to stop craving sugar!

Keep drinkin,

Tiff

Re: Re[2]: first brew ready

>

> glass grenades are not a pretty sight..in fact, if you're in any way,

> shape

> or form worried about a bottle, best thing you can do is wrap it in a

> thick

> bathtowel while opening it.

>

> it will a) soak up any spilleage and contain the glass slivers.

>

> Of course, the top there is not to be in line of sight of any glass and

> preferably to wear safety goggles even so...

>

> Cheers

> Caitilin

> Who's mum was a brewer of some repute locally...and who made a killer

> elderberry wine.

>

> On Dec 16, 2007 12:53 AM, zoe w <ilovegrafix@ .co. uk> wrote:

>

> > LOL, yeppers, thats why I bottle in plastic and even those can explode

> > but the worst that happens is the lid blows off- some I still havent

> found.

> >

> > zoe

> >

> >

> > > Congratulations ,

> >

> > > Your enthusiasm is contagious!

> >

> > > If you bottle in glass and seal the tops you will either need to

> > > refrigerate your finished brews or open the tops every day or so to

> > > let excess carbonation escape. It is very possible that sealed bottles

> > > of Kombucha tea left at room temperature will explode sending glass

> > > shards everywhere. Not a good thing. Don't take that chance!

> >

> > > Peace, Love and Harmony,

> > > Bev

> >

> > >

> >

> >

[Guest guest]

Wine bottles with a cork might be a good idea. I hope to get to a point where I

can't fit all of it in the fridge.

Right now I am brewing 1 gallon at a time.(only on my second) If I wanted to

make more would I just double the batch? Would my scoby be big enough to handle

the bigger batch?

I don't want a ton extra but it would be lovely to have a surplus when I have to

put it on hold. And, I do get so much joy out of sharing!! I'm going on

vacation and will have to let this batch sit a few extra days. I may not want

to drink it, but know I can use it for other things. I will start a new batch

with it. But if I don't have any stored I will be with out. OH MY!!!

I used to crave beer and alcohol but since I have been drinking KT that went

away.(coffee too) I'm sure the cravings came from Candida, but the KT has

helped. I still can't seem to stop craving sugar!

Keep drinkin,

Tiff

Re: Re[2]: first brew ready

>

> glass grenades are not a pretty sight..in fact, if you're in any way,

> shape

> or form worried about a bottle, best thing you can do is wrap it in a

> thick

> bathtowel while opening it.

>

> it will a) soak up any spilleage and contain the glass slivers.

>

> Of course, the top there is not to be in line of sight of any glass and

> preferably to wear safety goggles even so...

>

> Cheers

> Caitilin

> Who's mum was a brewer of some repute locally...and who made a killer

> elderberry wine.

>

> On Dec 16, 2007 12:53 AM, zoe w <ilovegrafix@ .co. uk> wrote:

>

> > LOL, yeppers, thats why I bottle in plastic and even those can explode

> > but the worst that happens is the lid blows off- some I still havent

> found.

> >

> > zoe

> >

> >

> > > Congratulations ,

> >

> > > Your enthusiasm is contagious!

> >

> > > If you bottle in glass and seal the tops you will either need to

> > > refrigerate your finished brews or open the tops every day or so to

> > > let excess carbonation escape. It is very possible that sealed bottles

> > > of Kombucha tea left at room temperature will explode sending glass

> > > shards everywhere. Not a good thing. Don't take that chance!

> >

> > > Peace, Love and Harmony,

> > > Bev

> >

> > >

> >

> >

[Guest guest]

Hi there Tiff...

Your SCOBY would, indeed, be big enoough to handle a larger batch, but might

be happier in the larger batch along with your new baby SCOBY. Not

absolutely necessary, but many do believe they flourish better with company!

As for the worry that your new brew might not be drinkable when you return

from your vacation...is there someplace you might put it that is cooler??

That will slow down the fermentation process. I have my jars that I want to

go slowly in a place that is right around 60 degrees F. (about 15 degrees

C.)

As for remaining cravings....you may still have some internal balancing yet

to do...it's not easy to get C.Albicans under a tight rein! And those

remaining cravings may well dissipate given time.

For me, Kombucha has introduced me to a whole new way of looking at

nutrition. Before when someone mentioned ferment, I thought only beer and

wine were fermented for consumption! Now I know there is so much more!

From Kombucha to Kefir to sauerkraut and salsa! and all of them are good

for us!

Enjoy your vacation and don't worry about your brew! As you said...there

are many things to do with acidic KT! : )

Gayle

Re: Re[2]: first brew ready

> Wine bottles with a cork might be a good idea. I hope to get to a point

> where I can't fit all of it in the fridge.

>

> Right now I am brewing 1 gallon at a time.(only on my second) If I wanted

> to make more would I just double the batch? Would my scoby be big enough

> to handle the bigger batch?

>

> I don't want a ton extra but it would be lovely to have a surplus when I

> have to put it on hold. And, I do get so much joy out of sharing!! I'm

> going on vacation and will have to let this batch sit a few extra days. I

> may not want to drink it, but know I can use it for other things. I will

> start a new batch with it. But if I don't have any stored I will be with

> out. OH MY!!!

>

> I used to crave beer and alcohol but since I have been drinking KT that

> went away.(coffee too) I'm sure the cravings came from Candida, but the

> KT has helped. I still can't seem to stop craving sugar!

>

> Keep drinkin,

> Tiff

[Guest guest]

Hi there Tiff...

Your SCOBY would, indeed, be big enoough to handle a larger batch, but might

be happier in the larger batch along with your new baby SCOBY. Not

absolutely necessary, but many do believe they flourish better with company!

As for the worry that your new brew might not be drinkable when you return

from your vacation...is there someplace you might put it that is cooler??

That will slow down the fermentation process. I have my jars that I want to

go slowly in a place that is right around 60 degrees F. (about 15 degrees

C.)

As for remaining cravings....you may still have some internal balancing yet

to do...it's not easy to get C.Albicans under a tight rein! And those

remaining cravings may well dissipate given time.

For me, Kombucha has introduced me to a whole new way of looking at

nutrition. Before when someone mentioned ferment, I thought only beer and

wine were fermented for consumption! Now I know there is so much more!

From Kombucha to Kefir to sauerkraut and salsa! and all of them are good

for us!

Enjoy your vacation and don't worry about your brew! As you said...there

are many things to do with acidic KT! : )

Gayle

Re: Re[2]: first brew ready

> Wine bottles with a cork might be a good idea. I hope to get to a point

> where I can't fit all of it in the fridge.

>

> Right now I am brewing 1 gallon at a time.(only on my second) If I wanted

> to make more would I just double the batch? Would my scoby be big enough

> to handle the bigger batch?

>

> I don't want a ton extra but it would be lovely to have a surplus when I

> have to put it on hold. And, I do get so much joy out of sharing!! I'm

> going on vacation and will have to let this batch sit a few extra days. I

> may not want to drink it, but know I can use it for other things. I will

> start a new batch with it. But if I don't have any stored I will be with

> out. OH MY!!!

>

> I used to crave beer and alcohol but since I have been drinking KT that

> went away.(coffee too) I'm sure the cravings came from Candida, but the

> KT has helped. I still can't seem to stop craving sugar!

>

> Keep drinkin,

> Tiff

[Guest guest]

Hey Gayle,

I'm still a bit confused about the whole mother, baby thing. I have the one I

started with and one grew over it. They are attached and now another is growing

on that one. It is hard to tell them apart. If you can explain that to me I

would appreciate that.

The idea of fermentation is what brought me to kombucha. I use raw milk and

make my own whey. From the whey I ferment cabbage, salsa, beets, and pickles.

We try to eat something fermented everyday, besides kombucha. I have not

ventured into keifer. I'm real intimidated. I think I might try soon. I have

found that nutrition is a journey. It has been exciting, with ups and downs.

I'm glad there are others out there, like you, that are willing to go on this

journey and share experiences. Encouragement from others has keep me going. It

sure isn't the food. I have to admit most of the foods I eat now I snubbed my

nose at in the beginning. I just love sweet, junk, empty, dead food. My tastes

have changed and I know eating dead foods will make me " dead. "

Thanks for the encouragement and have a blessed Christmas,

Tiff

Re: Re[2]: first brew ready

> Wine bottles with a cork might be a good idea. I hope to get to a point

> where I can't fit all of it in the fridge.

>

> Right now I am brewing 1 gallon at a time.(only on my second) If I wanted

> to make more would I just double the batch? Would my scoby be big enough

> to handle the bigger batch?

>

> I don't want a ton extra but it would be lovely to have a surplus when I

> have to put it on hold. And, I do get so much joy out of sharing!! I'm

> going on vacation and will have to let this batch sit a few extra days. I

> may not want to drink it, but know I can use it for other things. I will

> start a new batch with it. But if I don't have any stored I will be with

> out. OH MY!!!

>

> I used to crave beer and alcohol but since I have been drinking KT that

> went away.(coffee too) I'm sure the cravings came from Candida, but the

> KT has helped. I still can't seem to stop craving sugar!

>

> Keep drinkin,

> Tiff

________________________________________________________________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

[Guest guest]

Hey Gayle,

I'm still a bit confused about the whole mother, baby thing. I have the one I

started with and one grew over it. They are attached and now another is growing

on that one. It is hard to tell them apart. If you can explain that to me I

would appreciate that.

The idea of fermentation is what brought me to kombucha. I use raw milk and

make my own whey. From the whey I ferment cabbage, salsa, beets, and pickles.

We try to eat something fermented everyday, besides kombucha. I have not

ventured into keifer. I'm real intimidated. I think I might try soon. I have

found that nutrition is a journey. It has been exciting, with ups and downs.

I'm glad there are others out there, like you, that are willing to go on this

journey and share experiences. Encouragement from others has keep me going. It

sure isn't the food. I have to admit most of the foods I eat now I snubbed my

nose at in the beginning. I just love sweet, junk, empty, dead food. My tastes

have changed and I know eating dead foods will make me " dead. "

Thanks for the encouragement and have a blessed Christmas,

Tiff

Re: Re[2]: first brew ready

> Wine bottles with a cork might be a good idea. I hope to get to a point

> where I can't fit all of it in the fridge.

>

> Right now I am brewing 1 gallon at a time.(only on my second) If I wanted

> to make more would I just double the batch? Would my scoby be big enough

> to handle the bigger batch?

>

> I don't want a ton extra but it would be lovely to have a surplus when I

> have to put it on hold. And, I do get so much joy out of sharing!! I'm

> going on vacation and will have to let this batch sit a few extra days. I

> may not want to drink it, but know I can use it for other things. I will

> start a new batch with it. But if I don't have any stored I will be with

> out. OH MY!!!

>

> I used to crave beer and alcohol but since I have been drinking KT that

> went away.(coffee too) I'm sure the cravings came from Candida, but the

> KT has helped. I still can't seem to stop craving sugar!

>

> Keep drinkin,

> Tiff

________________________________________________________________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

[Guest guest]

dont be intiminated! i tried a mix from a health food store-i HATE milk- but the

results in 24 hrs were to die for -blended a banana and smidge of sugar-wow and

my son loved it too

Re: Re[2]: first brew ready

> Wine bottles with a cork might be a good idea. I hope to get to a point

> where I can't fit all of it in the fridge.

>

> Right now I am brewing 1 gallon at a time.(only on my second) If I wanted

> to make more would I just double the batch? Would my scoby be big enough

> to handle the bigger batch?

>

> I don't want a ton extra but it would be lovely to have a surplus when I

> have to put it on hold. And, I do get so much joy out of sharing!! I'm

> going on vacation and will have to let this batch sit a few extra days. I

> may not want to drink it, but know I can use it for other things. I will

> start a new batch with it. But if I don't have any stored I will be with

> out. OH MY!!!

>

> I used to crave beer and alcohol but since I have been drinking KT that

> went away.(coffee too) I'm sure the cravings came from Candida, but the

> KT has helped. I still can't seem to stop craving sugar!

>

> Keep drinkin,

> Tiff

____________ _________ _________ _________ _________ _________ _

Be a better friend, newshound, and

know-it-all with Mobile. Try it now. http://mobile. /

;_ylt=Ahu06i62sR 8HDtDypao8Wcj9tA cJ

[Guest guest]

dont be intiminated! i tried a mix from a health food store-i HATE milk- but the

results in 24 hrs were to die for -blended a banana and smidge of sugar-wow and

my son loved it too

Re: Re[2]: first brew ready

> Wine bottles with a cork might be a good idea. I hope to get to a point

> where I can't fit all of it in the fridge.

>

> Right now I am brewing 1 gallon at a time.(only on my second) If I wanted

> to make more would I just double the batch? Would my scoby be big enough

> to handle the bigger batch?

>

> I don't want a ton extra but it would be lovely to have a surplus when I

> have to put it on hold. And, I do get so much joy out of sharing!! I'm

> going on vacation and will have to let this batch sit a few extra days. I

> may not want to drink it, but know I can use it for other things. I will

> start a new batch with it. But if I don't have any stored I will be with

> out. OH MY!!!

>

> I used to crave beer and alcohol but since I have been drinking KT that

> went away.(coffee too) I'm sure the cravings came from Candida, but the

> KT has helped. I still can't seem to stop craving sugar!

>

> Keep drinkin,

> Tiff

____________ _________ _________ _________ _________ _________ _

Be a better friend, newshound, and

know-it-all with Mobile. Try it now. http://mobile. /

;_ylt=Ahu06i62sR 8HDtDypao8Wcj9tA cJ

[Guest guest]

Hi Tiff...The 'mother' and babies often grow attached to each

other...sometimes just on one edge...sometimes all the way across...sometime

they are easy to disengage from one another...sometimes you can only do that

by tearing or cutting. It is just the way of things. The colony that grows

on the surface of the brew is always the newest and is referred to as the

'baby'....

If I am planning to grow a baby to give away and want it to be nice and

pretty...I will weight the mother down to the bottom of the brew container

with a half pint empty canning jar...this way the 'baby' is least disturbed

by any antics of the mother....(they will sometimes float, other times move

up and down...or even do acrobatics over time) and will usually grow into a

lovely perfect panckae of a baby.

When you give a culture away...it doesn't have to be a picture perfect

baby...it can just a easily be a pie shaped wedge you cut from layers of

SCOBY...all will work nicely towards fermenting a tasty and healthy

completed KT for the brewer.

I hope that helps a bit....if you still have any questions...just ask away!!

Gayle

> Hey Gayle,

>

> I'm still a bit confused about the whole mother, baby thing. I have the

> one I started with and one grew over it. They are attached and now

> another is growing on that one. It is hard to tell them apart. If you

> can explain that to me I would appreciate that.

>

> The idea of fermentation is what brought me to kombucha. I use raw milk

> and make my own whey. From the whey I ferment cabbage, salsa, beets, and

> pickles. We try to eat something fermented everyday, besides kombucha. I

> have not ventured into keifer. I'm real intimidated. I think I might try

> soon. I have found that nutrition is a journey. It has been exciting,

> with ups and downs. I'm glad there are others out there, like you, that

> are willing to go on this journey and share experiences. Encouragement

> from others has keep me going. It sure isn't the food. I have to admit

> most of the foods I eat now I snubbed my nose at in the beginning. I

> just love sweet, junk, empty, dead food. My tastes have changed and I

> know eating dead foods will make me " dead. "

>

> Thanks for the encouragement and have a blessed Christmas,

> Tiff

>

>

[Guest guest]

Hi Tiff...The 'mother' and babies often grow attached to each

other...sometimes just on one edge...sometimes all the way across...sometime

they are easy to disengage from one another...sometimes you can only do that

by tearing or cutting. It is just the way of things. The colony that grows

on the surface of the brew is always the newest and is referred to as the

'baby'....

If I am planning to grow a baby to give away and want it to be nice and

pretty...I will weight the mother down to the bottom of the brew container

with a half pint empty canning jar...this way the 'baby' is least disturbed

by any antics of the mother....(they will sometimes float, other times move

up and down...or even do acrobatics over time) and will usually grow into a

lovely perfect panckae of a baby.

When you give a culture away...it doesn't have to be a picture perfect

baby...it can just a easily be a pie shaped wedge you cut from layers of

SCOBY...all will work nicely towards fermenting a tasty and healthy

completed KT for the brewer.

I hope that helps a bit....if you still have any questions...just ask away!!

Gayle

> Hey Gayle,

>

> I'm still a bit confused about the whole mother, baby thing. I have the

> one I started with and one grew over it. They are attached and now

> another is growing on that one. It is hard to tell them apart. If you

> can explain that to me I would appreciate that.

>

> The idea of fermentation is what brought me to kombucha. I use raw milk

> and make my own whey. From the whey I ferment cabbage, salsa, beets, and

> pickles. We try to eat something fermented everyday, besides kombucha. I

> have not ventured into keifer. I'm real intimidated. I think I might try

> soon. I have found that nutrition is a journey. It has been exciting,

> with ups and downs. I'm glad there are others out there, like you, that

> are willing to go on this journey and share experiences. Encouragement

> from others has keep me going. It sure isn't the food. I have to admit

> most of the foods I eat now I snubbed my nose at in the beginning. I

> just love sweet, junk, empty, dead food. My tastes have changed and I

> know eating dead foods will make me " dead. "

>

> Thanks for the encouragement and have a blessed Christmas,

> Tiff

>

>