Re: Mother --> tying up loose threads

[Guest guest]

> hello, well I do remember one of the ingredient he used said was

> baking powder, plus the eggshells/ and coral calcium, plus maybe

> I am missing the first ingredient, do you happen to have text?

I haven't caught up with all the posts yet, so somebody else might

have already gathered up these " loose threads " ...

I kinda thought that Leif was " thinking aloud " about how to ensure

that he does not get mold in kombucha, and was concerned about

various recent OK posts. (It CAN be kinda hard to keep everything

straight!) I think it included elements of the following discussion

threads we've covered the last few weeks:

1) Talking about removing mold from one's kitchen area (such as

the refrigerator and sink) by using baking soda. (This was in

response to Cathe wondering if her CB jar got mold b/c she had

old rice in her fridge that got moldy, and she thought that in

the process of putting it down the garbage disposal, some of the

mold hung around, and some spores got into her tea.)

2) Discussions about using vinegar to prevent mold in brewing

kombucha, and if one uses some type of vinegar that has *not*

been distilled, you can create MOV instead of SCOBY. (And of

course, we've had all kinds of side discussions about vinegar,

such as perhaps it can increase carbonation in kt, our preferences

about " flavors " of vinegar, & Zoe used vinegar in lieu of starter.)

3) We also talked about different types of water used for brewing

tea. When I mentioned that I use distilled water, Zoe suggested

I might consider some additives to increase mineral content. This

spawned a discussion about how folks who make water kefir (AKA

tibicos, or sugar kefir grains, or SKG) use additives, including

some type of calcium (whether from tablets, coral, or eggshells)

and some type of salt (such as Himalayan).

And that's just *part* of what we've discussed! I can definitely

see how a newbie might have a tough time keeping track of all

these different tangents!

HTH,

Vicki in Orlando

> >

> >> From what i hear, if i use raw apple cider vinegar as my only

> >> starter, (no SCOBY) then i will end up with Mother of Vinegar

> >> rather than kombucha. So i wonder, could i end up with MOV using

> >> distilled vinegar as my only starter? If this were so, perhaps

> >> using baking soda as my anti-molding agent would be safer. For

> >> those who use baking soda in making kombucha, how much do you

> >> add to your batch? Would using other vinegars, such as rice

> >> vinegar increase the chance of ending up with MOV? Suppose, if

> >> i were to already have a batch of MOV growing in a container

> >> while i made a new batch using only tea and sugar in the same

> >> room, would the bacteria float from the MOV and land into the

> >> tea/sugar container making MOV instead of kombucha?

> >>

> >> Leif

[Guest guest]

> hello, well I do remember one of the ingredient he used said was

> baking powder, plus the eggshells/ and coral calcium, plus maybe

> I am missing the first ingredient, do you happen to have text?

I haven't caught up with all the posts yet, so somebody else might

have already gathered up these " loose threads " ...

I kinda thought that Leif was " thinking aloud " about how to ensure

that he does not get mold in kombucha, and was concerned about

various recent OK posts. (It CAN be kinda hard to keep everything

straight!) I think it included elements of the following discussion

threads we've covered the last few weeks:

1) Talking about removing mold from one's kitchen area (such as

the refrigerator and sink) by using baking soda. (This was in

response to Cathe wondering if her CB jar got mold b/c she had

old rice in her fridge that got moldy, and she thought that in

the process of putting it down the garbage disposal, some of the

mold hung around, and some spores got into her tea.)

2) Discussions about using vinegar to prevent mold in brewing

kombucha, and if one uses some type of vinegar that has *not*

been distilled, you can create MOV instead of SCOBY. (And of

course, we've had all kinds of side discussions about vinegar,

such as perhaps it can increase carbonation in kt, our preferences

about " flavors " of vinegar, & Zoe used vinegar in lieu of starter.)

3) We also talked about different types of water used for brewing

tea. When I mentioned that I use distilled water, Zoe suggested

I might consider some additives to increase mineral content. This

spawned a discussion about how folks who make water kefir (AKA

tibicos, or sugar kefir grains, or SKG) use additives, including

some type of calcium (whether from tablets, coral, or eggshells)

and some type of salt (such as Himalayan).

And that's just *part* of what we've discussed! I can definitely

see how a newbie might have a tough time keeping track of all

these different tangents!

HTH,

Vicki in Orlando

> >

> >> From what i hear, if i use raw apple cider vinegar as my only

> >> starter, (no SCOBY) then i will end up with Mother of Vinegar

> >> rather than kombucha. So i wonder, could i end up with MOV using

> >> distilled vinegar as my only starter? If this were so, perhaps

> >> using baking soda as my anti-molding agent would be safer. For

> >> those who use baking soda in making kombucha, how much do you

> >> add to your batch? Would using other vinegars, such as rice

> >> vinegar increase the chance of ending up with MOV? Suppose, if

> >> i were to already have a batch of MOV growing in a container

> >> while i made a new batch using only tea and sugar in the same

> >> room, would the bacteria float from the MOV and land into the

> >> tea/sugar container making MOV instead of kombucha?

> >>

> >> Leif

[Guest guest]

Yep ye can, and yep we did as you will discover when you get caught

up on yor reading

:-)

Welcome back

zoe

Vicki wrote:

>> hello, well I do remember one of the ingredient he used said was

>> baking powder, plus the eggshells/ and coral calcium, plus maybe

>> I am missing the first ingredient, do you happen to have text?

>>

>

> I haven't caught up with all the posts yet, so somebody else might

> have already gathered up these " loose threads " ...

>

> I kinda thought that Leif was " thinking aloud " about how to ensure

> that he does not get mold in kombucha, and was concerned about

> various recent OK posts. (It CAN be kinda hard to keep everything

> straight!) I think it included elements of the following discussion

> threads we've covered the last few weeks:

>

> 1) Talking about removing mold from one's kitchen area (such as

> the refrigerator and sink) by using baking soda. (This was in

> response to Cathe wondering if her CB jar got mold b/c she had

> old rice in her fridge that got moldy, and she thought that in

> the process of putting it down the garbage disposal, some of the

> mold hung around, and some spores got into her tea.)

>

> 2) Discussions about using vinegar to prevent mold in brewing

> kombucha, and if one uses some type of vinegar that has *not*

> been distilled, you can create MOV instead of SCOBY. (And of

> course, we've had all kinds of side discussions about vinegar,

> such as perhaps it can increase carbonation in kt, our preferences

> about " flavors " of vinegar, & Zoe used vinegar in lieu of starter.)

>

> 3) We also talked about different types of water used for brewing

> tea. When I mentioned that I use distilled water, Zoe suggested

> I might consider some additives to increase mineral content. This

> spawned a discussion about how folks who make water kefir (AKA

> tibicos, or sugar kefir grains, or SKG) use additives, including

> some type of calcium (whether from tablets, coral, or eggshells)

> and some type of salt (such as Himalayan).

>

> And that's just *part* of what we've discussed! I can definitely

> see how a newbie might have a tough time keeping track of all

> these different tangents!

>

> HTH,

>

> Vicki in Orlando

>

>

>

>>>

>>>

>>>> From what i hear, if i use raw apple cider vinegar as my only

>>>> starter, (no SCOBY) then i will end up with Mother of Vinegar

>>>> rather than kombucha. So i wonder, could i end up with MOV using

>>>> distilled vinegar as my only starter? If this were so, perhaps

>>>> using baking soda as my anti-molding agent would be safer. For

>>>> those who use baking soda in making kombucha, how much do you

>>>> add to your batch? Would using other vinegars, such as rice

>>>> vinegar increase the chance of ending up with MOV? Suppose, if

>>>> i were to already have a batch of MOV growing in a container

>>>> while i made a new batch using only tea and sugar in the same

>>>> room, would the bacteria float from the MOV and land into the

>>>> tea/sugar container making MOV instead of kombucha?

>>>>

>>>> Leif

>>>>

>

>

>

>

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

>

>

[Guest guest]

Yep ye can, and yep we did as you will discover when you get caught

up on yor reading

:-)

Welcome back

zoe

Vicki wrote:

>> hello, well I do remember one of the ingredient he used said was

>> baking powder, plus the eggshells/ and coral calcium, plus maybe

>> I am missing the first ingredient, do you happen to have text?

>>

>

> I haven't caught up with all the posts yet, so somebody else might

> have already gathered up these " loose threads " ...

>

> I kinda thought that Leif was " thinking aloud " about how to ensure

> that he does not get mold in kombucha, and was concerned about

> various recent OK posts. (It CAN be kinda hard to keep everything

> straight!) I think it included elements of the following discussion

> threads we've covered the last few weeks:

>

> 1) Talking about removing mold from one's kitchen area (such as

> the refrigerator and sink) by using baking soda. (This was in

> response to Cathe wondering if her CB jar got mold b/c she had

> old rice in her fridge that got moldy, and she thought that in

> the process of putting it down the garbage disposal, some of the

> mold hung around, and some spores got into her tea.)

>

> 2) Discussions about using vinegar to prevent mold in brewing

> kombucha, and if one uses some type of vinegar that has *not*

> been distilled, you can create MOV instead of SCOBY. (And of

> course, we've had all kinds of side discussions about vinegar,

> such as perhaps it can increase carbonation in kt, our preferences

> about " flavors " of vinegar, & Zoe used vinegar in lieu of starter.)

>

> 3) We also talked about different types of water used for brewing

> tea. When I mentioned that I use distilled water, Zoe suggested

> I might consider some additives to increase mineral content. This

> spawned a discussion about how folks who make water kefir (AKA

> tibicos, or sugar kefir grains, or SKG) use additives, including

> some type of calcium (whether from tablets, coral, or eggshells)

> and some type of salt (such as Himalayan).

>

> And that's just *part* of what we've discussed! I can definitely

> see how a newbie might have a tough time keeping track of all

> these different tangents!

>

> HTH,

>

> Vicki in Orlando

>

>

>

>>>

>>>

>>>> From what i hear, if i use raw apple cider vinegar as my only

>>>> starter, (no SCOBY) then i will end up with Mother of Vinegar

>>>> rather than kombucha. So i wonder, could i end up with MOV using

>>>> distilled vinegar as my only starter? If this were so, perhaps

>>>> using baking soda as my anti-molding agent would be safer. For

>>>> those who use baking soda in making kombucha, how much do you

>>>> add to your batch? Would using other vinegars, such as rice

>>>> vinegar increase the chance of ending up with MOV? Suppose, if

>>>> i were to already have a batch of MOV growing in a container

>>>> while i made a new batch using only tea and sugar in the same

>>>> room, would the bacteria float from the MOV and land into the

>>>> tea/sugar container making MOV instead of kombucha?

>>>>

>>>> Leif

>>>>

>

>

>

>

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

>

>

[Guest guest]

I'm caught up for now... (but will be going to bed soon, and

doesn't take long to get behind w/ all the traffic on this list!)

Y'all did talk about tibicos, etc. But didn't see anyone

mentioning that the baking soda was in reference to cleaning

out the fridge and sink.

Otherwise, you can just call me verbose victoria! ;^>

> >>>

> >>>

> >>>> From what i hear, if i use raw apple cider vinegar as my only

> >>>> starter, (no SCOBY) then i will end up with Mother of Vinegar

> >>>> rather than kombucha. So i wonder, could i end up with MOV using

> >>>> distilled vinegar as my only starter? If this were so, perhaps

> >>>> using baking soda as my anti-molding agent would be safer. For

> >>>> those who use baking soda in making kombucha, how much do you

> >>>> add to your batch? Would using other vinegars, such as rice

> >>>> vinegar increase the chance of ending up with MOV? Suppose, if

> >>>> i were to already have a batch of MOV growing in a container

> >>>> while i made a new batch using only tea and sugar in the same

> >>>> room, would the bacteria float from the MOV and land into the

> >>>> tea/sugar container making MOV instead of kombucha?

> >>>>

> >>>> Leif

> >>>>

> >

> >

> >

> >

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

> >

> >

[Guest guest]

LOL, Well we did a coupla times actually, but it doesn't hurt to

have a reminder.

Methinks verbose applies to quite a few of us here. *g*

zoe

Vicki wrote:

> I'm caught up for now... (but will be going to bed soon, and

> doesn't take long to get behind w/ all the traffic on this list!)

>

> Y'all did talk about tibicos, etc. But didn't see anyone

> mentioning that the baking soda was in reference to cleaning

> out the fridge and sink.

>

> Otherwise, you can just call me verbose victoria! ;^>

>

>

>>>>>

>>>>>

>>>>>

>>>>>> From what i hear, if i use raw apple cider vinegar as my only

>>>>>> starter, (no SCOBY) then i will end up with Mother of Vinegar

>>>>>> rather than kombucha. So i wonder, could i end up with MOV using

>>>>>> distilled vinegar as my only starter? If this were so, perhaps

>>>>>> using baking soda as my anti-molding agent would be safer. For

>>>>>> those who use baking soda in making kombucha, how much do you

>>>>>> add to your batch? Would using other vinegars, such as rice

>>>>>> vinegar increase the chance of ending up with MOV? Suppose, if

>>>>>> i were to already have a batch of MOV growing in a container

>>>>>> while i made a new batch using only tea and sugar in the same

>>>>>> room, would the bacteria float from the MOV and land into the

>>>>>> tea/sugar container making MOV instead of kombucha?

>>>>>>

>>>>>> Leif

>>>>>>

>>>>>>

>>>

>>>

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

>>>

>>>

[Guest guest]

Good Morning, Vicki ! Just would like to add, that the mold did not come from

Baking Soda, , that post came in before the Baking Soda  entered / talked

about it using it in kefir water /. Zoe said she would not even have /

Unmentionable/ Baking Soda in the same room/ Now I am one of those people who

have an Open Box in my Fridge at all times, I even put it on my toothpaste, just

a tiny spec sometimes./ I do clean with it and also store combucha in fridge, so

ZOE what now?  Abandon, and jump ship?  Smile , Peace  Jahjet  Well for the

Folks out there! Please do not put Baking Soda in your brewing water !! I never

Ever have done ,   I also suggested using Hot Steam , to clean kitchen counters

and dark corners, surfaces, etc, anywhere, really, kills mold on the spot.  I

think that was the question, from the Lady who has mold on kombuca .Please do

not use steam buggie on Kombucha! Or Baking Soda, well I hope I am making this

Clear !!

Love  Jahjet

________________________________

From: Vicki <alt_ideas@...>

kombucha tea

Sent: Sat, October 10, 2009 6:07:04 PM

Subject: Re: Mother --> tying up loose threads

 

> hello, well I do remember one of the ingredient he used said was

> baking powder, plus the eggshells/ and coral calcium, plus maybe

> I am missing the first ingredient, do you happen to have text?

I haven't caught up with all the posts yet, so somebody else might

have already gathered up these " loose threads " ...

I kinda thought that Leif was " thinking aloud " about how to ensure

that he does not get mold in kombucha, and was concerned about

various recent OK posts. (It CAN be kinda hard to keep everything

straight!) I think it included elements of the following discussion

threads we've covered the last few weeks:

1) Talking about removing mold from one's kitchen area (such as

the refrigerator and sink) by using baking soda. (This was in

response to Cathe wondering if her CB jar got mold b/c she had

old rice in her fridge that got moldy, and she thought that in

the process of putting it down the garbage disposal, some of the

mold hung around, and some spores got into her tea.)

2) Discussions about using vinegar to prevent mold in brewing

kombucha, and if one uses some type of vinegar that has *not*

been distilled, you can create MOV instead of SCOBY. (And of

course, we've had all kinds of side discussions about vinegar,

such as perhaps it can increase carbonation in kt, our preferences

about " flavors " of vinegar, & Zoe used vinegar in lieu of starter.)

3) We also talked about different types of water used for brewing

tea. When I mentioned that I use distilled water, Zoe suggested

I might consider some additives to increase mineral content. This

spawned a discussion about how folks who make water kefir (AKA

tibicos, or sugar kefir grains, or SKG) use additives, including

some type of calcium (whether from tablets, coral, or eggshells)

and some type of salt (such as Himalayan).

And that's just *part* of what we've discussed! I can definitely

see how a newbie might have a tough time keeping track of all

these different tangents!

HTH,

Vicki in Orlando

> >

> >> From what i hear, if i use raw apple cider vinegar as my only

> >> starter, (no SCOBY) then i will end up with Mother of Vinegar

> >> rather than kombucha. So i wonder, could i end up with MOV using

> >> distilled vinegar as my only starter? If this were so, perhaps

> >> using baking soda as my anti-molding agent would be safer. For

> >> those who use baking soda in making kombucha, how much do you

> >> add to your batch? Would using other vinegars, such as rice

> >> vinegar increase the chance of ending up with MOV? Suppose, if

> >> i were to already have a batch of MOV growing in a container

> >> while i made a new batch using only tea and sugar in the same

> >> room, would the bacteria float from the MOV and land into the

> >> tea/sugar container making MOV instead of kombucha?

> >>

> >> Leif

__________________________________________________

[Guest guest]

So I did  Vicki ! Just now, please read and respond , Jahjet

________________________________

From: Vicki <alt_ideas@...>

kombucha tea

Sent: Sat, October 10, 2009 9:24:36 PM

Subject: Re: Mother --> tying up loose threads

 

I'm caught up for now... (but will be going to bed soon, and

doesn't take long to get behind w/ all the traffic on this list!)

Y'all did talk about tibicos, etc. But didn't see anyone

mentioning that the baking soda was in reference to cleaning

out the fridge and sink.

Otherwise, you can just call me verbose victoria! ;^>

> >>>

> >>>

> >>>> From what i hear, if i use raw apple cider vinegar as my only

> >>>> starter, (no SCOBY) then i will end up with Mother of Vinegar

> >>>> rather than kombucha. So i wonder, could i end up with MOV using

> >>>> distilled vinegar as my only starter? If this were so, perhaps

> >>>> using baking soda as my anti-molding agent would be safer. For

> >>>> those who use baking soda in making kombucha, how much do you

> >>>> add to your batch? Would using other vinegars, such as rice

> >>>> vinegar increase the chance of ending up with MOV? Suppose, if

> >>>> i were to already have a batch of MOV growing in a container

> >>>> while i made a new batch using only tea and sugar in the same

> >>>> room, would the bacteria float from the MOV and land into the

> >>>> tea/sugar container making MOV instead of kombucha?

> >>>>

> >>>> Leif

> >>>>

> >

> >

> >

> >

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

> >

> >

[Guest guest]

lJahjet

Where in the world did you ever get that information? It certainly

didn't come from me.

What I said was that I wouldn't have an MOV culture in the same room

with KT because they could cross contaminate.

Shees ;I also have an open box of baking soda in my fridgel, I also

use it to clean with

and use in my laundry.

I have no idea where your antagonism towards me is coming from but I

would respectfully request that you at least limit your attacks to

the truth and not some

made up stories that never happened. I have enough problems

defending the truth, am not about to get caught up in lies.

zoe

Jahjet wrote:

> Good Morning, Vicki ! Just would like to add, that the mold did not come from

Baking Soda, , that post came in before the Baking Soda entered / talked

about it using it in kefir water /. Zoe said she would not even have /

Unmentionable/ Baking Soda in the same room/ Now I am one of those people who

have an Open Box in my Fridge at all times, I even put it on my toothpaste, just

a tiny spec sometimes./ I do clean with it and also store combucha in fridge, so

ZOE what now? Abandon, and jump ship? Smile , Peace Jahjet Well for the

Folks out there! Please do not put Baking Soda in your brewing water !! I never

Ever have done , I also suggested using Hot Steam , to clean kitchen counters

and dark corners, surfaces, etc, anywhere, really, kills mold on the spot. I

think that was the question, from the Lady who has mold on kombuca .Please do

not use steam buggie on Kombucha! Or Baking Soda, well I hope I am making this

Clear !!

> Love Jahjet

>

>

>

> ________________________________

> From: Vicki <alt_ideas@...>

> kombucha tea

> Sent: Sat, October 10, 2009 6:07:04 PM

> Subject: Re: Mother --> tying up loose threads

>

>

>

>> hello, well I do remember one of the ingredient he used said was

>> baking powder, plus the eggshells/ and coral calcium, plus maybe

>> I am missing the first ingredient, do you happen to have text?

>>

>

> I haven't caught up with all the posts yet, so somebody else might

> have already gathered up these " loose threads " ...

>

> I kinda thought that Leif was " thinking aloud " about how to ensure

> that he does not get mold in kombucha, and was concerned about

> various recent OK posts. (It CAN be kinda hard to keep everything

> straight!) I think it included elements of the following discussion

> threads we've covered the last few weeks:

>

> 1) Talking about removing mold from one's kitchen area (such as

> the refrigerator and sink) by using baking soda. (This was in

> response to Cathe wondering if her CB jar got mold b/c she had

> old rice in her fridge that got moldy, and she thought that in

> the process of putting it down the garbage disposal, some of the

> mold hung around, and some spores got into her tea.)

>

> 2) Discussions about using vinegar to prevent mold in brewing

> kombucha, and if one uses some type of vinegar that has *not*

> been distilled, you can create MOV instead of SCOBY. (And of

> course, we've had all kinds of side discussions about vinegar,

> such as perhaps it can increase carbonation in kt, our preferences

> about " flavors " of vinegar, & Zoe used vinegar in lieu of starter.)

>

> 3) We also talked about different types of water used for brewing

> tea. When I mentioned that I use distilled water, Zoe suggested

> I might consider some additives to increase mineral content. This

> spawned a discussion about how folks who make water kefir (AKA

> tibicos, or sugar kefir grains, or SKG) use additives, including

> some type of calcium (whether from tablets, coral, or eggshells)

> and some type of salt (such as Himalayan).

>

> And that's just *part* of what we've discussed! I can definitely

> see how a newbie might have a tough time keeping track of all

> these different tangents!

>

> HTH,

>

> Vicki in Orlando

>

>

>>>

>>>

>>>> From what i hear, if i use raw apple cider vinegar as my only

>>>> starter, (no SCOBY) then i will end up with Mother of Vinegar

>>>> rather than kombucha. So i wonder, could i end up with MOV using

>>>> distilled vinegar as my only starter? If this were so, perhaps

>>>> using baking soda as my anti-molding agent would be safer. For

>>>> those who use baking soda in making kombucha, how much do you

>>>> add to your batch? Would using other vinegars, such as rice

>>>> vinegar increase the chance of ending up with MOV? Suppose, if

>>>> i were to already have a batch of MOV growing in a container

>>>> while i made a new batch using only tea and sugar in the same

>>>> room, would the bacteria float from the MOV and land into the

>>>> tea/sugar container making MOV instead of kombucha?

>>>>

>>>> Leif

>>>>

>

>

>

>

> __________________________________________________

>