Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Rodrick Whoa, dont make me any older than I am hon. Actually Kombucha was first brought to this country in late 1980's so its only been here about 20 yrs so far I got my first one shortly thereafter from my herb teacher, and there were a few years in the middle somewhere that I wasn't making it at all- you know RL intervenes sometimes and doesn't let us do what we want to do always. It was during that time off that folks seem to have begun experimenting with different teas and sugars and with second ferments and dried fruits, etc. In the beginning it was nothing but white sugar and lipton teabags. This is how it was introduced into this country. We were also told you couldn't brew it around cigarette smoke ( that fortunately has turned out to be a myth, since my SO is a heavy smoker) Soooo when I came back a few years ago, I had a lot of catching up to do. While the original KT was very good, I must say that the better ingredients produce a better tasting brew and we are no longer limited to just one flavor. I still dont add fruits or even do second ferments- it just isn't necessary for me. My brews are overly fizzy right out of the brewpot. If it sets too long and gets too vinegary for me I just add some fruit juice and go on. If that doesn't work I use it for other vinegar assignments like cleaning my house !!! or hair rinse or other such purposes. My first brew in the new glass fusion jar should be ready tomorrow or the next day. I just had a taste, very interesting, while I can still taste the tea it is already quite vinegary. I guess I overdid the vinegar thing after getting the mold last time ( First time in 20 yrs - was also the first time attempting to brew in plastic- that cured me ! ) Anyway the old scoby promptly sank to the bottom, but I have a nice new one forming on the top. MY KT will explode even the plastic bottles so there is no way I will ever bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! If they won't hold it, Im sure nothing will. However my SO has a collection of beer bottles with a capper- he wants to try a couple of those and see what happens. His contention is that the caps will pop before the bottle explodes - we shall SEE. I'm not convinced. O and FWIW I don't consider myself a guru either, that word implies that the person knows everything and has all the answers. My knowledge is limited to my own experience and I have never done a lot of the things you talk about on this list. I never found it necessary and is much too time consuming for my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to remember the days before KT. LOL zoe Rodrick wrote > Not even quite a year?! I'd never have guessed it. No wonder you > didn't tell me when I asked before. I guess to Zoe, who's been > making it for over 25 years, that is a small amount. I guess I > thought you were a guru for the same reason somebody else thought I > was. lol Remember? Just because you and me talk a lot doesn't mean we're gurus. ;-) > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 I got my first scoby in 1982-83 in Norfolk Va. On and off since then, same w/ kefir and sourdough. www.Majesty Farm.com " Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. " -Margaret Mead _____ From: kombucha tea [mailto:kombucha tea ] On Behalf Of Zoe w Sent: Tuesday, July 29, 2008 11:36 AM Rodrick Subject: Re: intro Rodrick; et al Rodrick Whoa, dont make me any older than I am hon. Actually Kombucha was first brought to this country in late 1980's so its only been here about 20 yrs so far I got my first one shortly thereafter from my herb teacher, and there were a few years in the middle somewhere that I wasn't making it at all- you know RL intervenes sometimes and doesn't let us do what we want to do always. It was during that time off that folks seem to have begun experimenting with different teas and sugars and with second ferments and dried fruits, etc. In the beginning it was nothing but white sugar and lipton teabags. This is how it was introduced into this country. We were also told you couldn't brew it around cigarette smoke ( that fortunately has turned out to be a myth, since my SO is a heavy smoker) Soooo when I came back a few years ago, I had a lot of catching up to do. While the original KT was very good, I must say that the better ingredients produce a better tasting brew and we are no longer limited to just one flavor. I still dont add fruits or even do second ferments- it just isn't necessary for me. My brews are overly fizzy right out of the brewpot. If it sets too long and gets too vinegary for me I just add some fruit juice and go on. If that doesn't work I use it for other vinegar assignments like cleaning my house !!! or hair rinse or other such purposes. My first brew in the new glass fusion jar should be ready tomorrow or the next day. I just had a taste, very interesting, while I can still taste the tea it is already quite vinegary. I guess I overdid the vinegar thing after getting the mold last time ( First time in 20 yrs - was also the first time attempting to brew in plastic- that cured me ! ) Anyway the old scoby promptly sank to the bottom, but I have a nice new one forming on the top. MY KT will explode even the plastic bottles so there is no way I will ever bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! If they won't hold it, Im sure nothing will. However my SO has a collection of beer bottles with a capper- he wants to try a couple of those and see what happens. His contention is that the caps will pop before the bottle explodes - we shall SEE. I'm not convinced. O and FWIW I don't consider myself a guru either, that word implies that the person knows everything and has all the answers. My knowledge is limited to my own experience and I have never done a lot of the things you talk about on this list. I never found it necessary and is much too time consuming for my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to remember the days before KT. LOL zoe Rodrick wrote > Not even quite a year?! I'd never have guessed it. No wonder you > didn't tell me when I asked before. I guess to Zoe, who's been > making it for over 25 years, that is a small amount. I guess I > thought you were a guru for the same reason somebody else thought I > was. lol Remember? Just because you and me talk a lot doesn't mean we're gurus. ;-) > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Very interesting, since Betsy Pryor of Laurel Farms CLAIMS she introduced the culture to the USA in 1993. I am not a proponent of hers- actually quite the opposite, but this is where my original culture came from and it was just about that time, tho I had remembered it a couple years earlier, like 91-92 or even 1990. It doesn't matter, someone brought it and its here to stay and we all have benefitted from it. zoe wrote > I got my first scoby in 1982-83 in Norfolk Va. > > On and off since then, same w/ kefir and sourdough. > > > www.Majesty Farm.com > " Never doubt that a small group of thoughtful, committed citizens can change > the world. Indeed, it is the only thing that ever has. " > -Margaret Mead > > > _____ > From: kombucha tea > [mailto:kombucha tea ] On Behalf Of Zoe w > Sent: Tuesday, July 29, 2008 11:36 AM > Rodrick > Subject: Re: intro Rodrick; et al > > Rodrick > Whoa, dont make me any older than I am hon. Actually Kombucha was first > brought to this country in late 1980's so its only been here about 20 yrs so > far I got my first one shortly thereafter from my herb teacher, and there > were a few years in the middle somewhere that I wasn't making it at all- you > know RL intervenes sometimes and doesn't let us do what we want to do > always. It was during that time off that folks seem to have begun > experimenting with different teas and sugars and with second ferments and > dried fruits, etc. In the beginning it was nothing but white sugar and > lipton teabags. This is how it was introduced into this country. We were > also told you couldn't brew it around cigarette smoke ( that fortunately has > turned out to be a myth, since my SO is a heavy smoker) Soooo when I came > back a few years ago, I had a lot of catching up to do. While the original > KT was very good, I must say that the better ingredients produce a better > tasting brew and we are no longer limited to just one flavor. I still dont > add fruits or even do second ferments- it just isn't necessary for me. My > brews are overly fizzy right out of the brewpot. If it sets too long and > gets too vinegary for me I just add some fruit juice and go on. If that > doesn't work I use it for other vinegar assignments like cleaning my house > !!! or hair rinse or other such purposes. > My first brew in the new glass fusion jar should be ready tomorrow or the > next day. I just had a taste, very interesting, while I can still taste the > tea it is already quite vinegary. I guess I overdid the vinegar thing after > getting the mold last time ( First time in 20 yrs - was also the first time > attempting to brew in plastic- that cured me ! ) Anyway the old scoby > promptly sank to the bottom, but I have a nice new one forming on the top. > MY KT will explode even the plastic bottles so there is no way I will ever > bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! > If they won't hold it, Im sure nothing will. However my SO has a collection > of beer bottles with a capper- he wants to try a couple of those and see > what happens. His contention is that the caps will pop before the bottle > explodes - we shall SEE. I'm not convinced. > O and FWIW I don't consider myself a guru either, that word implies that the > person knows everything and has all the answers. My knowledge is limited to > my own experience and I have never done a lot of the things you talk about > on this list. I never found it necessary and is much too time consuming for > my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to > remember the days before KT. LOL > zoe > Rodrick wrote >> Not even quite a year?! I'd never have guessed it. No wonder you >> didn't tell me when I asked before. I guess to Zoe, who's been >> making it for over 25 years, that is a small amount. I guess I >> thought you were a guru for the same reason somebody else thought I >> was. lol Remember? Just because you and me talk a lot doesn't mean we're > gurus. ;-) >> Rodrick > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 http://www.fungi.com/info/articles/blob.html This guy claims to have gotten his first culture about 1980- very interesting stories on this page, but I totally disagree with a lot of his remarks ie; the proper procedure when molds develop. he also doesn't believe it should be used by otherwise healthy people. Huggs zoe wrote > I got my first scoby in 1982-83 in Norfolk Va. > > On and off since then, same w/ kefir and sourdough. > > > www.Majesty Farm.com > " Never doubt that a small group of thoughtful, committed citizens can change > the world. Indeed, it is the only thing that ever has. " > -Margaret Mead > > > _____ > From: kombucha tea > [mailto:kombucha tea ] On Behalf Of Zoe w > Sent: Tuesday, July 29, 2008 11:36 AM > Rodrick > Subject: Re: intro Rodrick; et al > > Rodrick > Whoa, dont make me any older than I am hon. Actually Kombucha was first > brought to this country in late 1980's so its only been here about 20 yrs so > far I got my first one shortly thereafter from my herb teacher, and there > were a few years in the middle somewhere that I wasn't making it at all- you > know RL intervenes sometimes and doesn't let us do what we want to do > always. It was during that time off that folks seem to have begun > experimenting with different teas and sugars and with second ferments and > dried fruits, etc. In the beginning it was nothing but white sugar and > lipton teabags. This is how it was introduced into this country. We were > also told you couldn't brew it around cigarette smoke ( that fortunately has > turned out to be a myth, since my SO is a heavy smoker) Soooo when I came > back a few years ago, I had a lot of catching up to do. While the original > KT was very good, I must say that the better ingredients produce a better > tasting brew and we are no longer limited to just one flavor. I still dont > add fruits or even do second ferments- it just isn't necessary for me. My > brews are overly fizzy right out of the brewpot. If it sets too long and > gets too vinegary for me I just add some fruit juice and go on. If that > doesn't work I use it for other vinegar assignments like cleaning my house > !!! or hair rinse or other such purposes. > My first brew in the new glass fusion jar should be ready tomorrow or the > next day. I just had a taste, very interesting, while I can still taste the > tea it is already quite vinegary. I guess I overdid the vinegar thing after > getting the mold last time ( First time in 20 yrs - was also the first time > attempting to brew in plastic- that cured me ! ) Anyway the old scoby > promptly sank to the bottom, but I have a nice new one forming on the top. > MY KT will explode even the plastic bottles so there is no way I will ever > bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! > If they won't hold it, Im sure nothing will. However my SO has a collection > of beer bottles with a capper- he wants to try a couple of those and see > what happens. His contention is that the caps will pop before the bottle > explodes - we shall SEE. I'm not convinced. > O and FWIW I don't consider myself a guru either, that word implies that the > person knows everything and has all the answers. My knowledge is limited to > my own experience and I have never done a lot of the things you talk about > on this list. I never found it necessary and is much too time consuming for > my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to > remember the days before KT. LOL > zoe > Rodrick wrote >> Not even quite a year?! I'd never have guessed it. No wonder you >> didn't tell me when I asked before. I guess to Zoe, who's been >> making it for over 25 years, that is a small amount. I guess I >> thought you were a guru for the same reason somebody else thought I >> was. lol Remember? Just because you and me talk a lot doesn't mean we're > gurus. ;-) >> Rodrick > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Ohhhhhhhhh Sourdough!!!!? I haven't done that in years!? So much fun and soooooo good!? I'll have to look around and see if I can find someone with a batch to give away!? Dorene Re: intro Rodrick; et al Rodrick Whoa, dont make me any older than I am hon. Actually Kombucha was first brought to this country in late 1980's so its only been here about 20 yrs so far I got my first one shortly thereafter from my herb teacher, and there were a few years in the middle somewhere that I wasn't making it at all- you know RL intervenes sometimes and doesn't let us do what we want to do always. It was during that time off that folks seem to have begun experimenting with different teas and sugars and with second ferments and dried fruits, etc. In the beginning it was nothing but white sugar and lipton teabags. This is how it was introduced into this country. We were also told you couldn't brew it around cigarette smoke ( that fortunately has turned out to be a myth, since my SO is a heavy smoker) Soooo when I came back a few years ago, I had a lot of catching up to do. While the original KT was very good, I must say that the better ingredients produce a better tasting brew and we are no longer limited to just one flavor. I still dont add fruits or even do second ferments- it just isn't necessary for me. My brews are overly fizzy right out of the brewpot. If it sets too long and gets too vinegary for me I just add some fruit juice and go on. If that doesn't work I use it for other vinegar assignments like cleaning my house !!! or hair rinse or other such purposes. My first brew in the new glass fusion jar should be ready tomorrow or the next day. I just had a taste, very interesting, while I can still taste the tea it is already quite vinegary. I guess I overdid the vinegar thing after getting the mold last time ( First time in 20 yrs - was also the first time attempting to brew in plastic- that cured me ! ) Anyway the old scoby promptly sank to the bottom, but I have a nice new one forming on the top. MY KT will explode even the plastic bottles so there is no way I will ever bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! If they won't hold it, Im sure nothing will. However my SO has a collection of beer bottles with a capper- he wants to try a couple of those and see what happens. His contention is that the caps will pop before the bottle explodes - we shall SEE. I'm not convinced. O and FWIW I don't consider myself a guru either, that word implies that the person knows everything and has all the answers. My knowledge is limited to my own experience and I have never done a lot of the things you talk about on this list. I never found it necessary and is much too time consuming for my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to remember the days before KT. LOL zoe Rodrick wrote > Not even quite a year?! I'd never have guessed it. No wonder you > didn't tell me when I asked before. I guess to Zoe, who's been > making it for over 25 years, that is a small amount. I guess I > thought you were a guru for the same reason somebody else thought I > was. lol Remember? Just because you and me talk a lot doesn't mean we're gurus. ;-) > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Use the kefir whey insteaed of the sourdough starter,; works a charm. zoe Equilady91 wrote > Ohhhhhhhhh Sourdough!!!!? I haven't done that in years!? So much > fun and soooooo good!? I'll have to look around and see if I can > find someone with a batch to give away!? > Dorene > Re: intro Rodrick; et al > Rodrick > Whoa, dont make me any older than I am hon. Actually Kombucha was first > brought to this country in late 1980's so its only been here about 20 yrs so > far I got my first one shortly thereafter from my herb teacher, and there > were a few years in the middle somewhere that I wasn't making it at all- you > know RL intervenes sometimes and doesn't let us do what we want to do > always. It was during that time off that folks seem to have begun > experimenting with different teas and sugars and with second ferments and > dried fruits, etc. In the beginning it was nothing but white sugar and > lipton teabags. This is how it was introduced into this country. We were > also told you couldn't brew it around cigarette smoke ( that fortunately has > turned out to be a myth, since my SO is a heavy smoker) Soooo when I came > back a few years ago, I had a lot of catching up to do. While the original > KT was very good, I must say that the better ingredients produce a better > tasting brew and we are no longer limited to just one flavor. I still dont > add fruits or even do second ferments- it just isn't necessary for me. My > brews are overly fizzy right out of the brewpot. If it sets too long and > gets too vinegary for me I just add some fruit juice and go on. If that > doesn't work I use it for other vinegar assignments like cleaning my house > !!! or hair rinse or other such purposes. > My first brew in the new glass fusion jar should be ready tomorrow or the > next day. I just had a taste, very interesting, while I can still taste the > tea it is already quite vinegary. I guess I overdid the vinegar thing after > getting the mold last time ( First time in 20 yrs - was also the first time > attempting to brew in plastic- that cured me ! ) Anyway the old scoby > promptly sank to the bottom, but I have a nice new one forming on the top. > MY KT will explode even the plastic bottles so there is no way I will ever > bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! > If they won't hold it, Im sure nothing will. However my SO has a collection > of beer bottles with a capper- he wants to try a couple of those and see > what happens. His contention is that the caps will pop before the bottle > explodes - we shall SEE. I'm not convinced. > O and FWIW I don't consider myself a guru either, that word implies that the > person knows everything and has all the answers. My knowledge is limited to > my own experience and I have never done a lot of the things you talk about > on this list. I never found it necessary and is much too time consuming for > my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to > remember the days before KT. LOL > zoe > Rodrick wrote >> Not even quite a year?! I'd never have guessed it. No wonder you >> didn't tell me when I asked before. I guess to Zoe, who's been >> making it for over 25 years, that is a small amount. I guess I >> thought you were a guru for the same reason somebody else thought I >> was. lol Remember? Just because you and me talk a lot doesn't mean we're > gurus. ;-) >> Rodrick > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Nice one, I might just try that Kefir idea. B Zoe w wrote: > Use the kefir whey insteaed of the sourdough starter,; works a charm. > > zoe > > Equilady91 wrote > >> Ohhhhhhhhh Sourdough!!!!? I haven't done that in years!? So much >> fun and soooooo good!? I'll have to look around and see if I can >> find someone with a batch to give away!? >> Dorene >> > > > >> Re: intro Rodrick; et al >> > > >> Rodrick >> Whoa, dont make me any older than I am hon. Actually Kombucha was first >> brought to this country in late 1980's so its only been here about 20 yrs so >> far I got my first one shortly thereafter from my herb teacher, and there >> were a few years in the middle somewhere that I wasn't making it at all- you >> know RL intervenes sometimes and doesn't let us do what we want to do >> always. It was during that time off that folks seem to have begun >> experimenting with different teas and sugars and with second ferments and >> dried fruits, etc. In the beginning it was nothing but white sugar and >> lipton teabags. This is how it was introduced into this country. We were >> also told you couldn't brew it around cigarette smoke ( that fortunately has >> turned out to be a myth, since my SO is a heavy smoker) Soooo when I came >> back a few years ago, I had a lot of catching up to do. While the original >> KT was very good, I must say that the better ingredients produce a better >> tasting brew and we are no longer limited to just one flavor. I still dont >> add fruits or even do second ferments- it just isn't necessary for me. My >> brews are overly fizzy right out of the brewpot. If it sets too long and >> gets too vinegary for me I just add some fruit juice and go on. If that >> doesn't work I use it for other vinegar assignments like cleaning my house >> !!! or hair rinse or other such purposes. >> > > >> My first brew in the new glass fusion jar should be ready tomorrow or the >> next day. I just had a taste, very interesting, while I can still taste the >> tea it is already quite vinegary. I guess I overdid the vinegar thing after >> getting the mold last time ( First time in 20 yrs - was also the first time >> attempting to brew in plastic- that cured me ! ) Anyway the old scoby >> promptly sank to the bottom, but I have a nice new one forming on the top. >> MY KT will explode even the plastic bottles so there is no way I will ever >> bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! >> If they won't hold it, Im sure nothing will. However my SO has a collection >> of beer bottles with a capper- he wants to try a couple of those and see >> what happens. His contention is that the caps will pop before the bottle >> explodes - we shall SEE. I'm not convinced. >> > > >> O and FWIW I don't consider myself a guru either, that word implies that the >> person knows everything and has all the answers. My knowledge is limited to >> my own experience and I have never done a lot of the things you talk about >> on this list. I never found it necessary and is much too time consuming for >> my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to >> remember the days before KT. LOL >> > > >> zoe >> > > >> Rodrick wrote >> >>> Not even quite a year?! I'd never have guessed it. No wonder you >>> didn't tell me when I asked before. I guess to Zoe, who's been >>> making it for over 25 years, that is a small amount. I guess I >>> thought you were a guru for the same reason somebody else thought I >>> was. lol Remember? Just because you and me talk a lot doesn't mean we're >>> >> gurus. ;-) >> > > >>> Rodrick >>> > > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Boy oh boy! I believe I started a volley of posts which started another volley... all with my name in them. Oh well, I guess nobody will admit they're a guru then. Maybe we should set a limit on how many years you can make kt before you are called a guru. Btw, we make sourdough too. I absolutely *love* sourdough pancakes. I think my mom got her starter from somebody else. For your interest Zoe, today was another " shitty " day. We had to dig the underground line up and get the jet vac guys in to blast out the build-up of solids. I didn't have to taste any today, though. lol Back to kt, why in the world did that guy think that a healthy person shouldn't drink kt? Why not stay healthy if you already are? That's my case. That's why I'm interested. Rodrick Re: intro Rodrick; et al Rodrick Whoa, dont make me any older than I am hon. Actually Kombucha was first brought to this country in late 1980's so its only been here about 20 yrs so far I got my first one shortly thereafter from my herb teacher, and there were a few years in the middle somewhere that I wasn't making it at all- you know RL intervenes sometimes and doesn't let us do what we want to do always. It was during that time off that folks seem to have begun experimenting with different teas and sugars and with second ferments and dried fruits, etc. In the beginning it was nothing but white sugar and lipton teabags. This is how it was introduced into this country. We were also told you couldn't brew it around cigarette smoke ( that fortunately has turned out to be a myth, since my SO is a heavy smoker) Soooo when I came back a few years ago, I had a lot of catching up to do. While the original KT was very good, I must say that the better ingredients produce a better tasting brew and we are no longer limited to just one flavor. I still dont add fruits or even do second ferments- it just isn't necessary for me. My brews are overly fizzy right out of the brewpot. If it sets too long and gets too vinegary for me I just add some fruit juice and go on. If that doesn't work I use it for other vinegar assignments like cleaning my house !!! or hair rinse or other such purposes. My first brew in the new glass fusion jar should be ready tomorrow or the next day. I just had a taste, very interesting, while I can still taste the tea it is already quite vinegary. I guess I overdid the vinegar thing after getting the mold last time ( First time in 20 yrs - was also the first time attempting to brew in plastic- that cured me ! ) Anyway the old scoby promptly sank to the bottom, but I have a nice new one forming on the top. MY KT will explode even the plastic bottles so there is no way I will ever bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! If they won't hold it, Im sure nothing will. However my SO has a collection of beer bottles with a capper- he wants to try a couple of those and see what happens. His contention is that the caps will pop before the bottle explodes - we shall SEE. I'm not convinced. O and FWIW I don't consider myself a guru either, that word implies that the person knows everything and has all the answers. My knowledge is limited to my own experience and I have never done a lot of the things you talk about on this list. I never found it necessary and is much too time consuming for my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to remember the days before KT. LOL zoe Rodrick wrote > Not even quite a year?! I'd never have guessed it. No wonder you > didn't tell me when I asked before. I guess to Zoe, who's been > making it for over 25 years, that is a small amount. I guess I > thought you were a guru for the same reason somebody else thought I > was. lol Remember? Just because you and me talk a lot doesn't mean we're gurus. ;-) > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 Zoe, I really doubt that crimped bottle caps will pop off. They're made to hold a lot of pressure. Anybody ever have this happen? Btw, we had some awesomely fizzy kt for dinner tonight. :-) Rodrick Re: intro Rodrick; et al Rodrick Whoa, dont make me any older than I am hon. Actually Kombucha was first brought to this country in late 1980's so its only been here about 20 yrs so far I got my first one shortly thereafter from my herb teacher, and there were a few years in the middle somewhere that I wasn't making it at all- you know RL intervenes sometimes and doesn't let us do what we want to do always. It was during that time off that folks seem to have begun experimenting with different teas and sugars and with second ferments and dried fruits, etc. In the beginning it was nothing but white sugar and lipton teabags. This is how it was introduced into this country. We were also told you couldn't brew it around cigarette smoke ( that fortunately has turned out to be a myth, since my SO is a heavy smoker) Soooo when I came back a few years ago, I had a lot of catching up to do. While the original KT was very good, I must say that the better ingredients produce a better tasting brew and we are no longer limited to just one flavor. I still dont add fruits or even do second ferments- it just isn't necessary for me. My brews are overly fizzy right out of the brewpot. If it sets too long and gets too vinegary for me I just add some fruit juice and go on. If that doesn't work I use it for other vinegar assignments like cleaning my house !!! or hair rinse or other such purposes. My first brew in the new glass fusion jar should be ready tomorrow or the next day. I just had a taste, very interesting, while I can still taste the tea it is already quite vinegary. I guess I overdid the vinegar thing after getting the mold last time ( First time in 20 yrs - was also the first time attempting to brew in plastic- that cured me ! ) Anyway the old scoby promptly sank to the bottom, but I have a nice new one forming on the top. MY KT will explode even the plastic bottles so there is no way I will ever bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! If they won't hold it, Im sure nothing will. However my SO has a collection of beer bottles with a capper- he wants to try a couple of those and see what happens. His contention is that the caps will pop before the bottle explodes - we shall SEE. I'm not convinced. O and FWIW I don't consider myself a guru either, that word implies that the person knows everything and has all the answers. My knowledge is limited to my own experience and I have never done a lot of the things you talk about on this list. I never found it necessary and is much too time consuming for my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to remember the days before KT. LOL zoe Rodrick wrote > Not even quite a year?! I'd never have guessed it. No wonder you > didn't tell me when I asked before. I guess to Zoe, who's been > making it for over 25 years, that is a small amount. I guess I > thought you were a guru for the same reason somebody else thought I > was. lol Remember? Just because you and me talk a lot doesn't mean we're gurus. ;-) > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2008 Report Share Posted July 29, 2008 He thought it wasn't good for healthy people because he zoned in on the antibiotic properties and completely overlooked the PRO-biotic activity.. We been pickin Blackberries this week. May have to try some of those in my KT. Sorry you missed out on your favorite flavor today. With all that blasting, did you cause that earthquake in LA today ? LOL zoe Rodrick wrote > Boy oh boy! I believe I started a volley of posts which started > another volley... all with my name in them. Oh well, I guess nobody > will admit they're a guru then. Maybe we should set a limit on how > many years you can make kt before you are called a guru. Btw, we > make sourdough too. I absolutely *love* sourdough pancakes. I think > my mom got her starter from somebody else. > For your interest Zoe, today was another " shitty " day. We had to > dig the underground line up and get the jet vac guys in to blast out > the build-up of solids. I didn't have to taste any today, though. lol > Back to kt, why in the world did that guy think that a healthy > person shouldn't drink kt? Why not stay healthy if you already are? > That's my case. That's why I'm interested. > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 " Favorite Flavor " !!? No way, didn't miss it. And, no, I didn't cause the quake in LA though I heard about it. lol Just a mini one around the pipe. Working to put everything back together today. I think the probiotic properties of kt are much more prominent than the antibiotic. Actually, I don't see how they could even be in the same product. There would be continuous conflict. Puzzling. Rodrick Re: intro Rodrick; et al He thought it wasn't good for healthy people because he zoned in on the antibiotic properties and completely overlooked the PRO-biotic activity.. We been pickin Blackberries this week. May have to try some of those in my KT. Sorry you missed out on your favorite flavor today. With all that blasting, did you cause that earthquake in LA today ? LOL zoe Rodrick wrote > Boy oh boy! I believe I started a volley of posts which started > another volley... all with my name in them. Oh well, I guess nobody > will admit they're a guru then. Maybe we should set a limit on how > many years you can make kt before you are called a guru. Btw, we > make sourdough too. I absolutely *love* sourdough pancakes. I think > my mom got her starter from somebody else. > For your interest Zoe, today was another " shitty " day. We had to > dig the underground line up and get the jet vac guys in to blast out > the build-up of solids. I didn't have to taste any today, though. lol > Back to kt, why in the world did that guy think that a healthy > person shouldn't drink kt? Why not stay healthy if you already are? > That's my case. That's why I'm interested. > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 Hi Zoe, Usually the bottle breaks in that type of bottle before the cap comes off....recommend either not using this method or putting the bottles in some kind of container that will protect everyone if the bottles break....remember my son's beer bottles occasionally breaking using this method...fortunately they were inside another container....Kombucha tends to explode rather than break bottles when under pressure. Peace, Love and Harmony, Bev - In kombucha tea , " Rodrick " <rshank@...> wrote: > > Zoe, I really doubt that crimped bottle caps will pop off. They're made to hold a lot of pressure. Anybody ever have this happen? > Btw, we had some awesomely fizzy kt for dinner tonight. :-) > > Rodrick > > Re: intro Rodrick; et al > > > Rodrick > Whoa, dont make me any older than I am hon. Actually Kombucha was first brought to this country in late 1980's so its only been here about 20 yrs so far I got my first one shortly thereafter from my herb teacher, and there were a few years in the middle somewhere that I wasn't making it at all- you know RL intervenes sometimes and doesn't let us do what we want to do always. It was during that time off that folks seem to have begun experimenting with different teas and sugars and with second ferments and dried fruits, etc. In the beginning it was nothing but white sugar and lipton teabags. This is how it was introduced into this country. We were also told you couldn't brew it around cigarette smoke ( that fortunately has turned out to be a myth, since my SO is a heavy smoker) Soooo when I came back a few years ago, I had a lot of catching up to do. While the original KT was very good, I must say that the better ingredients produce a better tasting brew and we are no longer limited to just one flavor. I still dont add fruits or even do second ferments- it just isn't necessary for me. My brews are overly fizzy right out of the brewpot. If it sets too long and gets too vinegary for me I just add some fruit juice and go on. If that doesn't work I use it for other vinegar assignments like cleaning my house !!! or hair rinse or other such purposes. > > My first brew in the new glass fusion jar should be ready tomorrow or the next day. I just had a taste, very interesting, while I can still taste the tea it is already quite vinegary. I guess I overdid the vinegar thing after getting the mold last time ( First time in 20 yrs - was also the first time attempting to brew in plastic- that cured me ! ) Anyway the old scoby promptly sank to the bottom, but I have a nice new one forming on the top. MY KT will explode even the plastic bottles so there is no way I will ever bottle in glass again. I'm the one with the exploding grolsch bottles !!!!! If they won't hold it, Im sure nothing will. However my SO has a collection of beer bottles with a capper- he wants to try a couple of those and see what happens. His contention is that the caps will pop before the bottle explodes - we shall SEE. I'm not convinced. > > O and FWIW I don't consider myself a guru either, that word implies that the person knows everything and has all the answers. My knowledge is limited to my own experience and I have never done a lot of the things you talk about on this list. I never found it necessary and is much too time consuming for my lifestyle. No, I'm just a mouthy old fart whos been around long enuf to remember the days before KT. LOL > > zoe > > Rodrick wrote > > Not even quite a year?! I'd never have guessed it. No wonder you > > didn't tell me when I asked before. I guess to Zoe, who's been > > making it for over 25 years, that is a small amount. I guess I > > thought you were a guru for the same reason somebody else thought I > > was. lol Remember? Just because you and me talk a lot doesn't mean we're gurus. ;-) > > > Rodrick > > > > > > Quote Link to comment Share on other sites More sharing options...
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