Re: Mint Kt

[Guest guest]

, did you use mint tea to make your kombucha or did you use mint flavoring

afterwards in the bottle? That could make a difference. I remember my first

batch with my first scoby when I used the mint tea and it was pretty good. I had

made the whole batch from herbal teas which I found out afterwards is not the

right way, at least not without using 50% cam. sin.

With my second scoby and all its descendants I've only used pure black, green

and white teas. Maybe I should try a batch with herbal teas again, using a spare

scoby.

Talking about herbal teas brings back memories of temperature discussions when I

first joined. :-) I have changed my views on temperature a little bit. Being an

amateur, I wanted to get as much tea done as possible, as fast as possible.

Later after reading on Len's site, I learned about the balance. I used to think

that 90 F. was fine... it got my brew done in 3 days! Now I know that my yeast

was way out of balance and that at only three days, the bacteria didn't have the

time to add all the healthful acids that they do with longer brewing time. I

think it even makes better tasting kombucha with a longer wait.

I like what Magret said the other day: " Kombucha brewing definitely is character

building

in respect of patience ;-) "

Rodrick

Re: Re: Root Beer

Weird that, you're the second person I've " met " who likes mint and

doesn't like mint KT. I occasionally make it using mint/tea and like it

*muchly*

B(UK)

>

[Guest guest]

" Kombucha brewing definitely is character building

> in respect of patience ;-) "

Amen to that!! My wife makes fun of me for always looking at and

tasting my brew because I'm so ready for it to be done! I'm on day 18

of my first two batches at 74ish degrees. I have also read in several

places that this is an ideal temperature range, and the longer the

brew takes, the more beneficial acids develop. Brews that develop too

quickly are lacking in certain health benefits traditionally

associated with KT. Let's hope it pays off!

Kurt

>

> , did you use mint tea to make your kombucha or did you use

mint flavoring afterwards in the bottle? That could make a difference.

I remember my first batch with my first scoby when I used the mint tea

and it was pretty good. I had made the whole batch from herbal teas

which I found out afterwards is not the right way, at least not

without using 50% cam. sin.

>

> With my second scoby and all its descendants I've only used pure

black, green and white teas. Maybe I should try a batch with herbal

teas again, using a spare scoby.

>

> Talking about herbal teas brings back memories of temperature

discussions when I first joined. :-) I have changed my views on

temperature a little bit. Being an amateur, I wanted to get as much

tea done as possible, as fast as possible. Later after reading on

Len's site, I learned about the balance. I used to think that 90 F.

was fine... it got my brew done in 3 days! Now I know that my yeast

was way out of balance and that at only three days, the bacteria

didn't have the time to add all the healthful acids that they do with

longer brewing time. I think it even makes better tasting kombucha

with a longer wait.

>

> I like what Magret said the other day: " Kombucha brewing definitely

is character building

> in respect of patience ;-) "

>

> Rodrick

>

>

> Re: Re: Root Beer

>

>

> Weird that, you're the second person I've " met " who likes mint and

> doesn't like mint KT. I occasionally make it using mint/tea and

like it

> *muchly*

> B(UK)

>

>

> >

>

>

>

>

>

[Guest guest]

It was packeted " Mint tea " can't remember 50% (ish) C Sinensis ditto mint.

Rodrick wrote:

> , did you use mint tea to make your kombucha or did you use mint

flavoring afterwards in the bottle? That could make a difference. I remember my

first batch with my first scoby when I used the mint tea and it was pretty good.

I had made the whole batch from herbal teas which I found out afterwards is not

the right way, at least not without using 50% cam. sin.

>

> <...................Snip....................>

>

> Rodrick

>

>

> Re: Re: Root Beer

>

>

> Weird that, you're the second person I've " met " who likes mint and doesn't

like mint KT. I occasionally make it using mint/tea and like it *muchly*

> B(UK)

>

[Guest guest]

In message <004c01c90fbf$3a9a2300$24e5ee04@yourc44d19af4e> you wrote:

> I like what Margret said the other day: " Kombucha brewing definitely is

> character building in respect of patience ;-) "

Haha, Rodrick, thanks for quoting me again - I did need a reminder, as I've

been exceedingly impatient the last few days :-( especially with things

I cannot find, when I'm cooking and brewing. That speaks for the tidiness

of my house!!! ;-)

Speaking about mint, which I only like as seasoning with boiled potatoes

or when I have extreme tummy gripes (I detest mint tea, really and never

drink it for pleasure) - well ...

Some time ago I bought a clipper 'green tea and nettle' tea, where both

herbs are mixed together. I made the tea for Kombucha from this and thought

already then, that the smell was not as it should be. Tasting it, I found,

that it was definitely minty. Came to the conclusion that someone in the

tea factory couldn't tell the difference between nettle and mint - the leaves

do bear a slight resemblance.

Adventurous spirit I am, I decided to run with my enemy and let the minty

batch mature. When I tried it at bottling time I pulled a face and tried

to think about various ways in which to slyly disguise it hiding that batch

in other non-minty ones. :-)

As it turned out, I forgot about those minty bottles (unpunished, because it

was quite cold at the time). By the time I came across them again, the KT

had matured to a crisp, champagne-like fine-bubbled sensation of a brew

with only a small hint of mintiness left. We actually liked it! It left a

refreshing minty aftertaste in the mouth like after teeth-cleaning.

So, that is my mint story, just to chip in!

From the exceedingly soggy British Isles cold and clammy Greetings!

Margret:-)

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

The name of Yahweh is a strong tower;

the righteous run to him and are safe. (Proverbs 18:1)

[Guest guest]

So you wouldn't even like something like a mint patty?! Too bad. I love 'em

things. You don't know what you're missing. :-) But then, I guess it's not

missing anything if you don't like it.

Rodrick

PS. We're just starting to get rain from all these hurricanes. The pastures need

it badly so they can green up again. Such a blessing.

Re: Mint Kt

<< snip>>

>Speaking about mint, which I only like as seasoning with boiled potatoes

>or when I have extreme tummy gripes (I detest mint tea, really and never

>drink it for pleasure) <<snip>>

>Margret:-)

[Guest guest]

In message <001f01c91031$51e25880$31abef04@yourc44d19af4e> you wrote:

> So you wouldn't even like something like a mint patty?!

Ah, Rodrick,

Have you got the recipe? I don't know what they are like. Bet they

are yummy! So, out with the secret! ;-)

It's just mint tea per se I am not at all fond of ever since I had to force

drink litres as a child in a hospital experiment ....Argh!

Mh, mint patty sounds homely and lovely :-)

Margret:-) in a sunny intervall!!

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

our church: http://www.newlifederby.org.uk

A truly happy person is one who can enjoy the scenery on a detour.

[Guest guest]

We got one of those today, I think it was about 15 mins.

:-((

B

_._._._._.

Margret Pegg wrote:

<..............................>

Mh, mint patty sounds homely and lovely :-)

Margret:-) in a sunny intervall!!

[Guest guest]

Hi Margret,

I don't have a recipe because I don't make them. The only ones I've ever seen

were store bought. They are common over here in the US as a type of candy. It is

basically a white mint cream or paste covered with a thin layer of dark

chocolate. They're round and about 1 to 1 1/2 " across. I love them, but my

sister does not at all. She says she likes mint by itself and chocolate by

itself, but NOT mint and chocolate together. I think it is a heavenly

combination.

Rodrick

Re: Mint Kt

In message <001f01c91031$51e25880$31abef04@yourc44d19af4e> you wrote:

> So you wouldn't even like something like a mint patty?!

Ah, Rodrick,

Have you got the recipe? I don't know what they are like. Bet they

are yummy! So, out with the secret! ;-)

It's just mint tea per se I am not at all fond of ever since I had to force

drink litres as a child in a hospital experiment ....Argh!

Mh, mint patty sounds homely and lovely :-)

Margret:-) in a sunny intervall!!

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

our church: http://www.newlifederby.org.uk

A truly happy person is one who can enjoy the scenery on a detour.

[Guest guest]

Sounds familiar, try looking for Mint Creams Margret, or Mint Cremes.

I've never understood the expression " they're to die for " , to *kill*

for, now there's another matter.

:-))

B

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

Rodrick wrote:

> Hi Margret,

> I don't have a recipe because I don't make them. The only ones I've ever seen

were store bought. They are common over here in the US as a type of candy. It is

basically a white mint cream or paste covered with a thin layer of dark

chocolate. They're round and about 1 to 1 1/2 " across. I love them, but my

sister does not at all. She says she likes mint by itself and chocolate by

itself, but NOT mint and chocolate together. I think it is a heavenly

combination.

>

> Rodrick

>

> Re: Mint Kt

>