Re: Flask/canteen/bottle fast-brewing on-the-go!

[Guest guest]

Sorry, should have included this part too:

As per my comments in this thread:

kombucha tea/message/39215

Those that keep finished Kombucha in a bottle, and not refrigerated,

will notice after a week or so, that they too will have this kind of a

SCOBY growing on the top of their Kombucha if it has been opened many

times and air let in. Now, what is interesting about this type of a

SCOBY, is that perhaps this is the same type of SCOBY that Asian

warriors had growing in their canteens when out in the field or

battle. Which brings up another question, and case for another

experiment, where one on purpose does like they did, and uses the

Kombucha out of that bottle/canteen several times a day, then tops it

off with fresh sweet tea each night. What will it do, and what kind of

Kombucha will one have? This other type of SCOBY just floats on top no

matter how much agitation the bottle receives, and does not produce

babies but instead just grows bigger. Remember too, that in a

canteen/bottle situation, there needs to be an air space at the top,

as the cap is screwed on (or cork stuck back in) after each use. At

the least, it is interesting, and I plan to run an experiment like

this starting tonight, as I happen to have a capped bottle with just

this type of SCOBY all ready to go.

pb_terrier

[Guest guest]

Nice 1, and a wee bit crafty PB.

Could help all those devotees who keep asking ..... " How can I go on

holiday without it? "

If it's good enough for Samurai it ought to do for us.

{¦;¬))

.

N. England.

If a group has NO topic there's no such thing as going " Off-topic "

A.B.A.L.T.A.T.

" Any, LEGAL, topic which other groups would consider Off-Topic. "

http://uk./group/ABALTAT/

Current membership ¦;-) = 11

Any advance on 11?

pb_terrier wrote:

> As referenced here:

> http://www.healthyvillage.com/product_details/105.html

> " Japanese warriors considered the properties of the fungus to be so special

that they took it into battle in their field flasks! This must be one of the few

instances where tea is fermented on the move.

> Historical archives indicate that their habit was to top up the

> ferment in their hip flasks with freshly brewed tea. They considered it to be

a refreshing and strengthening beverage. "

> ---------------->

>

[Guest guest]

>

> Results so far:

>

> * 8 hours later: Sour tasting.

>

> * 12 hours later: Very good! [slightly sweet, and slightly vinegary,

> jut about perfect.]

>

Very cool, very interesting. Please do keep us informed!

-- Chris

[Guest guest]

This is fascinating. What is the liquid capacity of your flask? J

>

> As referenced here:

> http://www.healthyvillage.com/product_details/105.html

>

>

> Japanese warriors considered the properties of the fungus to be so

> special that they took it into battle in their field flasks! This

> must be one of the few instances where tea is fermented on the move.

> Historical archives indicate that their habit was to top up the

> ferment in their hip flasks with freshly brewed tea. They considered

> it to be a refreshing and strengthening beverage.

>

>

> I did indeed start my own experiment with a partial bottle of

> finished KT that had grown a floating SCOBY. The bottle had about 1

> 1/2 cups of strong Kombucha in it, so I added 3 cups of freshly

> brewed sweet tea to it, then closed the lid. Ratio - 2:1

>

> Results so far:

>

> * 8 hours later: Sour tasting.

>

> * 12 hours later: Very good! [slightly sweet, and slightly vinegary,

> jut about perfect.]

>

> This may be a fast and efficient way to brew, and a good way to brew

> when on the move, such as when hiking, camping, or traveling across

> country, etc.

>

> So far, it seems to relieve my Angina just like slow-brew.

>

> pb_terrier

>

[Guest guest]

I am most definitely doing this before and during my trip to Mexico! JL

> Any advance on 11?

>

>

> pb_terrier wrote:

> > As referenced here:

> > http://www.healthyvillage.com/product_details/105.html

> > " Japanese warriors considered the properties of the fungus to be so special

that they

took it into battle in their field flasks! This must be one of the few instances

where tea is

fermented on the move.

> > Historical archives indicate that their habit was to top up the

> > ferment in their hip flasks with freshly brewed tea. They considered it to

be a refreshing

and strengthening beverage. "

> > ---------------->

> >

>

[Guest guest]

PB, I am going to try it~!

[Guest guest]

I wonder if the size of the brewing vessel has anything to do with the

speed of the ferment. Your little flask here was good in less than a

day. I was using a 1 gal jar which effectively held only about 2 1/2

liters and it was always done in 6 days. Now I have a 2 1/2 gal crock

and it is just approaching completing in 9 or maybe 10 days. I have

also been putting a wet towel around it in the afternoon to cool it,

but maybe it is the size of the container that matters not the temp.

Have to try it without the towel next time, I guess.

Dorothy

> Japanese warriors considered the properties of the fungus to be so

> special that they took it into battle in their field flasks!

>

> * 12 hours later: Very good! [slightly sweet, and slightly vinegary,

> jut about perfect.]

>

[Guest guest]

I would definitely try not cooling down the crock, as my KT is ready in about 3

days, and I usually drink and bottle up almost all of it. The size of the

honkin' big scoby that is inside my crock is the reason for the fast ferment,

more than likely, which would also have to do with the small size of the

on-the-go flask, I'm sure. If I remember correctly, Dorothy, you have a fairly

new crock, and so the next brew will go faster as well if you leave the huge

scoby in it for the next brew as well. Another thing that has to do with how

fast it brews is how sour your starter tea is and how much you use. There are

sometimes when I need to get another batch going, but don't have time (in

Alaska, we have one week to get all of our gardens planted, you can't plant

until June 1st or risk a freeze, and the growing season is so short (although 24

hours of daylight everyday) that they say if you don't get your garden planted

by the end of the first week, it will be too late to harvest a good crop, so I

wasn't able to get another batch started when I needed to, and the starter tea

sat with the scoby for quite awhile, getting more and more sour. Because I

didn't want to make a tea that was off balance with more bacteria than yeasts, I

poured off more of the starter tea to use less to make my new batch just a few

minutes ago. (yah,yah, I'm 5 days behind schedule with the planting even though

I started on the 1st of June-BUT!! We are putting in a much bigger garden this

year?!!!) The on-the-go KT is an interesting idea that I will have to remember

if we make a trip to Anchorage this summer!!! Jeani

kombucha tea@...: dorothyroeder@...: Fri, 13

Jun 2008 04:54:44 +0000Subject: Re: Flask/canteen/bottle fast-brewing

on-the-go!

I wonder if the size of the brewing vessel has anything to do with thespeed of

the ferment. Your little flask here was good in less than aday. I was using a 1

gal jar which effectively held only about 2 1/2liters and it was always done in

6 days. Now I have a 2 1/2 gal crockand it is just approaching completing in 9

or maybe 10 days. I havealso been putting a wet towel around it in the afternoon

to cool it,but maybe it is the size of the container that matters not the

temp.Have to try it without the towel next time, I guess.Dorothy> Japanese

warriors considered the properties of the fungus to be so > special that they

took it into battle in their field flasks! > > * 12 hours later: Very good!

[slightly sweet, and slightly vinegary, > jut about perfect.]>

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[Guest guest]

And, there is a difference in the kind of SCOBY too. I used

an " always " floating SCOBY that formed in a capped bottle of finished

Kombucha. This type of SCOBY floats no matter how much agitation it

receives. It does make a slightly different Kombucha, but is nearly as

good (still testing). Kombucha made in the flask/bottle seems to be

rapidly ever changing.

pb_terrier

<snip>

....which would also have to do with the small size of the on-the-go

flask, I'm sure.

<snip

[Guest guest]

Hi Dorothy, & nbsp; I hope you are using a glass crock. I have heard that kt will

leach lead and other chemicals out of ceramic crocks. Please use caution when

using anything but glass for brewing and storing and stainless steal kettles for

making the sweet tea base. We want kt to make everyone healthier!! & nbsp;

& nbsp;

& nbsp;

Ann

From: dorothyroeder & lt;dorothyroeder@... & gt;

Subject: Re: Flask/canteen/bottle fast-brewing on-the-go!

kombucha tea

Date: Thursday, June 12, 2008, 11:54 PM

I wonder if the size of the brewing vessel has anything to do with the

speed of the ferment. Your little flask here was good in less than a

day. I was using a 1 gal jar which effectively held only about 2 1/2

liters and it was always done in 6 days. Now I have a 2 1/2 gal crock

and it is just approaching completing in 9 or maybe 10 days. I have

also been putting a wet towel around it in the afternoon to cool it,

but maybe it is the size of the container that matters not the temp.

Have to try it without the towel next time, I guess.

Dorothy

& gt; Japanese warriors considered the properties of the fungus to be so

& gt; special that they took it into battle in their field flasks!

& gt;

& gt; * 12 hours later: Very good! [slightly sweet, and slightly vinegary,

& gt; jut about perfect.]

& gt;

[Guest guest]

Not to worry, Ann and Dorothy, the new crocks are usually lead free, it is

actually rare to find a ceramic crock that has lead in it anymore. I would be

more concerned if it was bought second hand and looked old. I sell old crocks

in my space at an antique store in town, and people buy them to make saurkraut

in all the time, I always like to caution them that I don't know what the lead

content in them is. They are antiques, at least 100 years old and some of them

150 years old. These obviously would be very questionable, but people buy them

anyway for fermenting in even with my warning. The ceramic crock I use is

several years old, and is lead free. Jeani

kombucha tea@...: annlovestolaugh@...: Fri,

13 Jun 2008 20:54:45 -0700Subject: Re: Re: Flask/canteen/bottle

fast-brewing on-the-go!

Hi Dorothy, & nbsp; I hope you are using a glass crock. I have heard that kt will

leach lead and other chemicals out of ceramic crocks. Please use caution when

using anything but glass for brewing and storing and stainless steal kettles for

making the sweet tea base. We want kt to make everyone healthier!! & nbsp;

& nbsp; & nbsp;AnnFrom: dorothyroeder

& lt;dorothyroeder@... & gt;Subject: Re: Flask/canteen/bottle

fast-brewing on-the-go!kombucha tea@...: Thursday, June

12, 2008, 11:54 PMI wonder if the size of the brewing vessel has anything to do

with thespeed of the ferment. Your little flask here was good in less than aday.

I was using a 1 gal jar which effectively held only about 2 1/2liters and it was

always done in 6 days. Now I have a 2 1/2 gal crockand it is just approaching

completing in 9 or maybe 10 days. I havealso been putting a wet towel around it

in the afternoon to cool it,but maybe it is the size of the container that

matters not the temp.Have to try it without the towel next time, I

guess.Dorothy & gt; Japanese warriors considered the properties of the fungus to

be so & gt; special that they took it into battle in their field flasks! & gt;

& gt; * 12 hours later: Very good! [slightly sweet, and slightly vinegary, & gt;

jut about perfect.] & gt;

[Guest guest]

-

> Hi Dorothy, & nbsp; I hope you are using a glass crock. I have heard

that kt will leach lead and other chemicals out of ceramic crocks.

It is supposed to be lead free. I just finished my first batch in it.

very nice. I found that if I hold a spoon in the crock to divert the

new tea against the side of the crock it won't disturb the scoby so

much. It runs down the side more and under it, hopefully.

Dorothy