Re: Scoby Needed Northwest Indiana

[Guest guest]

Thank you ann! It's always better to hear from a pro! Now I hope someone

has a scoby!

Thanks again!

Re: (unknown)- Scoby Needed Northwest Indiana

Hi and Everyone,

I have put my answers after your questions. Your

writing has the >>>s.

--- Hershberger <shelaughs59@...>

wrote:

>

> I have been perusing posts for about two weeks. I

> sampled my first Kombucha after reading about its

> benefits and absolutely LOVED it!!! I know that

> economically the only way I will be able to " afford "

> it is to brew my own. I have read every bit of

> material I can find and am at the point that I could

> use a little clarity on a several points and then

> I'd like to see if anyone in my area might have a

> scoby that I could make arrangements to " adopt " .

Economy is one of the major reasons to brew KT at

home. But also the KT you brew at home is kind of

like honey that is made by bees in your backyard. It

takes on the characteristics of your brewing space.

Also home brew may have more gluconic acid that is

good for detoxing. Also you can make it with tea to

your liking. Many of us use black, green, white or pu

euh teas which imparts special properties to the KT.

Once you get started you'll want to try those teas. I

use loose tea because it is nearly always fresher.

Home made brew is better for a body no matter what the

advertising says )

>

> First of all, I tried a grape-flavored Synergy brand

> Kombucha and that is somewhat the flavor that I'd

> like to perfect--I like a less vinegar flavor and

> LOTS of bubbles! From what I've read so far, it

> sounds like it would be best to ferment my tea first

> and then maybe add a juice as I drink it???

Of course you can add grape juice. Dried or frozen

fruit is also very tasty.

>

> It looks to me like the continuous brew might need a

> little more costly equipment if a jar with spigot is

> needed. I have lots of 1/2 gallon glass jars but

> could also invest in a one gallon or bigger if

> needed. Some recipes call for a large bowl for

> fermentation and others mention the glass jar (more

> for continuous method). The glass jar would fit

> more readily in my kitchen. However, I want a good,

> healthy brew.

I have twelve jars going. Two of them are gallon

pickle jars and I like them best. It is easier to

pour off my brew. I don't remove the scobys before I

pour off my brew. It's a bit messier with my glass

cookie jars because they don't pour as well and I do

remove the scobys before I pour it out.

>

> I have organic green tea bags but again I don't

> really know that much about flavors, etc. so does

> anyone have a suggestion? Also, when I harvest the

> brew. Is there any better sized bottle for

> storage--If I kept it in one large say 1/2 gallon

> jar vs. smaller individual bottles. (Would opening

> and pouring off " flatten " the bubbles?)

I use quart glass jars. My brew is fizzy enough for

me. I loosen the hard plastic tops for storage. They

always form little scobys before I can drink them.

There is a lot of talk about fizzy brew. I'm probably

not the best one to advise you.

>

> Finally, I live in the U.S. in Northwest Indiana--is

> there anyone who has a healthy scoby that you would

> be willing to give to a good home? I will pay for

> shipping, etc.

I'm in Atlanta. There are people closer to you than

me. I put that info in my subject line. That should

help )

To Your Health,

ann

__________________________________________________

[Guest I need a scoby too~!]

I'm looking for a scoby too in Northwest Indiana..guess I'm going to have to buy a bottle of kombucha and start my own...