Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 Aside from GT Dave's KT I have never tasted any other KT, I can however tell you that mine is to my taste so much better than GT's.... I am not answering your question directly but I am encouraging to make your own... Yours will be in all likelihood be more to your taste than GT's... Please do take the plunge it is easier than you think... It requires not much more than preparing tea ( 6 to 10 teaspoons of White, Green or Black tea) with either distilled, reverse osmosis or Spring water . Avoid Tap water which in all likelihood contains Chlorine and Fluor... about a gallon of it, sweeten it with 1 1/2 cups of Organic Sugar (in a pinch regular Whitre sugar will do). Let it cool to room temperature. Put it in a glass jar with a tablespoon of white DISTILLED vinegar (Heinz is good for this purpose, add the SCOBY, you can get one for the price of psotage from one of us in this list, cover it with a Paper Towel, put it in a cool (less than 80 deg F)place and leave it there for a few days... 5 to 10 days... After that days you will have KT... less day it is sweet more days it becomes sourer...You bottle it when you like the taste...It really is THAT simple... Thereafter you can make it as complex as ou wish, Special Teas, special sugars... adds stuff to it, fruits, etc... I was goiong to forget the economics of making your own KT... GT Dave's KT cost about $3.50 for a 500 ml at my loacl Wholefood Market store... $10 will give you about 5 gallons of " to your taste KT " ... about 40 GT bottles worth of KT... ( 5 gallons of distilled water for about $4. Enough Tea for $3 and 5 pounds of sugar for $3.00)... Frantz From: eyedocallie <eyedocallie@...> Subject: Organic Pastures KT kombucha tea Date: Sunday, July 20, 2008, 7:17 PM I know that this group is about home brewing, but I am still brand new and do not feel that I have learned enough to start. In the meantime, I have tried GT's KT and find it a little on the sour side. Has anyone tried Organic Pasture's KT or any other brand that you would reccomend? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 Thanks for the encouragement, Franz! It really does sound fairly simple until you got the the part about " Special Teas, special sugars... adds stuff to it, fruits, etc... " And, th whole thing about bottling it for a second ferment (is this just to add carbonation?) Jeani has been kind enough to send me lots of info (thank you Jeani!). I just need to sit down and read it, gather my supplies and start!) I really am looking forward to making my own KT. I already make milk kefir, coconut kefir and cultured vegetables (mostly for my kids) so I am used to my kitchen looking like a science lab. I really love all of these fermented foods, it's just tough to go on vacation since they really do need daily maintenance (esp. the milk kefir). Anyway, thanks again for the encouragement. I'll let you know how mine comes out! Frantz Mathias <frantzgm@...> wrote: Aside from GT Dave's KT I have never tasted any other KT, I can however tell you that mine is to my taste so much better than GT's.... I am not answering your question directly but I am encouraging to make your own... Yours will be in all likelihood be more to your taste than GT's... Please do take the plunge it is easier than you think... It requires not much more than preparing tea ( 6 to 10 teaspoons of White, Green or Black tea) with either distilled, reverse osmosis or Spring water . Avoid Tap water which in all likelihood contains Chlorine and Fluor... about a gallon of it, sweeten it with 1 1/2 cups of Organic Sugar (in a pinch regular Whitre sugar will do). Let it cool to room temperature. Put it in a glass jar with a tablespoon of white DISTILLED vinegar (Heinz is good for this purpose, add the SCOBY, you can get one for the price of psotage from one of us in this list, cover it with a Paper Towel, put it in a cool (less than 80 deg F)place and leave it there for a few days... 5 to 10 days... After that days you will have KT... less day it is sweet more days it becomes sourer...You bottle it when you like the taste...It really is THAT simple... Thereafter you can make it as complex as ou wish, Special Teas, special sugars... adds stuff to it, fruits, etc... I was goiong to forget the economics of making your own KT... GT Dave's KT cost about $3.50 for a 500 ml at my loacl Wholefood Market store... $10 will give you about 5 gallons of " to your taste KT " ... about 40 GT bottles worth of KT... ( 5 gallons of distilled water for about $4. Enough Tea for $3 and 5 pounds of sugar for $3.00)... Frantz From: eyedocallie <eyedocallie@...> Subject: Organic Pastures KT kombucha tea Date: Sunday, July 20, 2008, 7:17 PM I know that this group is about home brewing, but I am still brand new and do not feel that I have learned enough to start. In the meantime, I have tried GT's KT and find it a little on the sour side. Has anyone tried Organic Pasture's KT or any other brand that you would reccomend? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 Yes, , the 2nd ferment is for carbonation. The fruit and/or added sugar to the bottle when bottling up will help with carbonation as well as make a very tasty kt, much better than any of the commercial kt in the store that we have found! Jeani > > Thanks for the encouragement, Franz! It really does sound fairly simple until you got the the part about " Special Teas, special sugars... adds stuff to it, fruits, etc... " And, th whole thing about bottling it for a second ferment (is this just to add carbonation?) > > Jeani has been kind enough to send me lots of info (thank you Jeani!). I just need to sit down and read it, gather my supplies and start!) I really am looking forward to making my own KT. > > I already make milk kefir, coconut kefir and cultured vegetables (mostly for my kids) so I am used to my kitchen looking like a science lab. I really love all of these fermented foods, it's just tough to go on vacation since they really do need daily maintenance (esp. the milk kefir). Anyway, thanks again for the encouragement. I'll let you know how mine comes out! > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 You're welcome... The second ferment is an aspect I need to investigate a little more. I am not fully clear on the changes imparted to the brew. You actually change from an aerobic to an anaerobic fermentation if you fill an easy-cap style bottle to the top leaving little air. I have noted my " aged " KTs do consistently taste much better than my new or aged-only-for-a-few-days KT. This is beyond the carbonation, which makes it a crisper drier texture. I am certain many on this list have had the same experience. I am at the point that I brew enough KT to let them age for at least 2 weeks, with some special brew going the full month (4 weeks) treatment. These usually made with pu-Errh (my absolute favorite KT) are degusted with a crystal Champagne flute, a good book or music. A true delight. Even the brew is a sight to behold: golden , clear and these bubbles…and the taste… ah the taste!! Recipe: up to 10 Teaspoon of Pu-Errh Tea. Pu-Errh likes to be boiled with the water for a few minutes. 1 ½ cup of Organic Brown Cane Sugar Reverse Osmosis water a pinch of Himalayan or Celtic Salt.Of course the starter from a previous KT. In my experience I have never had a bottle explode. I wonder, however, how much pressure the Easy-cap bottles can sustain... They look sturdy but I am not sure that their clasp is an over-pressure type rather it seems it simply helps one re-close the container... Has anyone experienced easy-cap (Grolsch beer ) bottle exploding? My brews are not that fizzy and I have had some for 4 weeks being EXTREMELY carbonated but not volcano ( springing to he ceiling once opened) type.. Frantz From: Bognar <eyedocallie@...> Subject: Re: Organic Pastures KT kombucha tea Date: Sunday, July 20, 2008, 9:47 PM Thanks for the encouragement, Franz! It really does sound fairly simple until you got the the part about " Special Teas, special sugars... adds stuff to it, fruits, etc... " And, th whole thing about bottling it for a second ferment (is this just to add carbonation? ) Jeani has been kind enough to send me lots of info (thank you Jeani!). I just need to sit down and read it, gather my supplies and start!) I really am looking forward to making my own KT. I already make milk kefir, coconut kefir and cultured vegetables (mostly for my kids) so I am used to my kitchen looking like a science lab. I really love all of these fermented foods, it's just tough to go on vacation since they really do need daily maintenance (esp. the milk kefir). Anyway, thanks again for the encouragement. I'll let you know how mine comes out! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 Hi Franz, I believe that all of the flip-top bottles are formulated to burp when needed, (someone correct me if I am wrong) Everything I have personally read about them is that they burp themselves. Have never experienced a flip-top bottle explode, but then again, I get great carbonation with only a few days on the counter. You keep mentioning how long it takes to get a little carbonation, so I can't help but ask, how cool/warm is it where you set them to carbonate them, and do you put any fruit, juice, or sugar in the bottom of the bottle when you bottle up? I do know that it would take MANY days to carbonate properly if I were to just bottle up kt without juice or a little sugar when bottling, I have never acheived good carbonation with plain kt, except that when I drink my kt straight from my crock with the spigot, it is EXTREMELY fizzy on its own, but just adds to it when I put fruit in the bottle and bottle up the rest of the kt in the crock. Very curious, Frantz, since you have mentioned low carbonation several times and how long it takes to achieve some carbonation for you. Jeani > > > > > In my experience I have never had a bottle explode. I wonder, > however, how much pressure the Easy-cap bottles > can sustain... They look sturdy but I am not sure that their clasp is an > over-pressure type rather it seems it simply helps one re-close the > container... Has anyone experienced easy-cap (Grolsch beer ) bottle exploding? > My brews are not that fizzy and I have had some for 4 weeks being EXTREMELY > carbonated but not volcano ( springing to he ceiling once opened) type.. > > > > Frantz > > > > --- > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 Actually what I meant to say was that I have never achieved good carbonation with plain kt and no added sugar when bottling up. Sorry for the confusion. Jeani > > > > > Hi Franz, I believe that all of the flip-top bottles are formulated to burp when needed, (someone correct me if I am wrong) Everything I have personally read about them is that they burp themselves. Have never experienced a flip-top bottle explode, but then again, I get great carbonation with only a few days on the counter. You keep mentioning how long it takes to get a little carbonation, so I can't help but ask, how cool/warm is it where you set them to carbonate them, and do you put any fruit, juice, or sugar in the bottom of the bottle when you bottle up? I do know that it would take MANY days to carbonate properly if I were to just bottle up kt without juice or a little sugar when bottling, I have never acheived good carbonation with plain kt, except that when I drink my kt straight from my crock with the spigot, it is EXTREMELY fizzy on its own, but just adds to it when I put fruit in the bottle and bottle up the rest of the kt in the crock. Very curious, Frantz, since you have mentioned low carbonation several times and how long it takes to achieve some carbonation for you. Jeani > > > > > > > > > > In my experience I have never had a bottle explode. I wonder, > > however, how much pressure the Easy-cap bottles > > can sustain... They look sturdy but I am not sure that their clasp is an > > over-pressure type rather it seems it simply helps one re-close the > > container... Has anyone experienced easy-cap (Grolsch beer ) bottle exploding? > > My brews are not that fizzy and I have had some for 4 weeks being EXTREMELY > > carbonated but not volcano ( springing to he ceiling once opened) type.. > > > > > > > > Frantz > > > > > > > > --- > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Hi Jeani I have also read that they will release some of the pressure ( burping themselves so to speak). I have not read that from the manufacturer website. I have never had any explosion even after I had forgotten a brew for almost 2 months... This one was Volcano-like but sublime in taste... I hesitate to repeat this because of fear of explosion but I think I will start putting some aside for REEEALLY special occasions, really old KT... In my expeirence, I have gotten quick (in less than 3 days) and very good carbonation when I added juice, fruit, ginger, raisins or sugar to the KT at bottling time. I , however, prefer my KT straight. So I bottle it without adding anything. I like the results. I must say however that I have very rarely reached the GT Dave's level of carbonation. Some people have spoken about their KT being extremely fizzy from the start.. I have not experienced such... It also could be be that our notion of fizziness is different.. To me the standard of KT Fizziness is GT Dave's KT so... Frantz P.S. I know this is OT, someone (?) mentioned coconut water Kefir.. I love Coconut water ( I drink a pint or 2 almost every day) and would be interested in Coconut Water Kefir. I have water grains. Recipe please? From: Jeani <countryrose_ak@...> Subject: RE: Organic Pastures KT kombucha tea Date: Monday, July 21, 2008, 12:57 AM Hi Franz, I believe that all of the flip-top bottles are formulated to burp when needed, (someone correct me if I am wrong) Everything I have personally read about them is that they burp themselves. Have never experienced a flip-top bottle explode, but then again, I get great carbonation with only a few days on the counter. You keep mentioning how long it takes to get a little carbonation, so I can't help but ask, how cool/warm is it where you set them to carbonate them, and do you put any fruit, juice, or sugar in the bottom of the bottle when you bottle up? I do know that it would take MANY days to carbonate properly if I were to just bottle up kt without juice or a little sugar when bottling, I have never acheived good carbonation with plain kt, except that when I drink my kt straight from my crock with the spigot, it is EXTREMELY fizzy on its own, but just adds to it when I put fruit in the bottle and bottle up the rest of the kt in the crock. Very curious, Frantz, since you have mentioned low carbonation several times and how long it takes to achieve some carbonation for you. Jeani > > _,_._,___ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Ah- that explains why it takes longer-I always wondered why you always said it took so long! Thanks for explaining!! Have a great day, Frantz!!! Jeani > I , however, prefer my KT straight. So I bottle it without adding anything. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Hi Jeani, Franz and EveryOne, I have some beautiful bottles Italian Wine Bottles. 1 Liter,clear glass with the ceramic and wire tops. The tops do not release carbon automatically they secure the bottle very tightly and a few times I have had the bottles break from carbonation building up inside...once even in the refrigerator! My Kombucha is almost always very fizzy right from the time it is decanted...no need for secondary fermentation....but I would not leave it for even a day sealed at room temperature without opening the bottle at least once. When KT explodes it is not something you would want to be around, glass flying everywhere, and a mess to clean up afterward. Please everyone, open your bottles kept at room temperature at least once a day.....a little fizz isn't worth an explosion! Peace, Love and Harmony, Bev -- In kombucha tea , Jeani <countryrose_ak@...> wrote: > > > > > Hi Franz, I believe that all of the flip-top bottles are formulated to burp when needed, (someone correct me if I am wrong) Everything I have personally read about them is that they burp themselves. Have never experienced a flip-top bottle explode, but then again, I get great carbonation with only a few days on the counter. You keep mentioning how long it takes to get a little carbonation, so I can't help but ask, how cool/warm is it where you set them to carbonate them, and do you put any fruit, juice, or sugar in the bottom of the bottle when you bottle up? I do know that it would take MANY days to carbonate properly if I were to just bottle up kt without juice or a little sugar when bottling, I have never acheived good carbonation with plain kt, except that when I drink my kt straight from my crock with the spigot, it is EXTREMELY fizzy on its own, but just adds to it when I put fruit in the bottle and bottle up the rest of the kt in the crock. Very curious, Frantz, since you have mentioned low carbonation several times and how long it takes to achieve some carbonation for you. Jeani > > > > > > > > > > In my experience I have never had a bottle explode. I wonder, > > however, how much pressure the Easy-cap bottles > > can sustain... They look sturdy but I am not sure that their clasp is an > > over-pressure type rather it seems it simply helps one re-close the > > container... Has anyone experienced easy-cap (Grolsch beer ) bottle exploding? > > My brews are not that fizzy and I have had some for 4 weeks being EXTREMELY > > carbonated but not volcano ( springing to he ceiling once opened) type.. > > > > > > > > Frantz > > > > > > > > --- > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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