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Just curious....What in the world is a hotel in Kombucha lingo ?

Thanks,

Hank

>

> Hello, ! I am continuously quitting coffee, using green tea. ! Sometimes

I get tempted, but I come back to the healthier choice. . Is your apartment

warm enough where you brewing ? Or maybe your tea needs some acidic culture?

When you started hotel did u use a lot of your culture from the Scobies you

have? Well it will build up, I am sure there are a lot of ideas.. or just wait

a few more days! I am sure you want to harvest your brew on your Birthday, but

it is  virtue  to be patient !  Happy Day before your B-Day. Celebrate each

day as !!  Love  Jahjet

>

>

>

> ________________________________

> From: <lr_grossman@...>

> kombucha tea

> Sent: Sun, November 15, 2009 1:53:20 PM

> Subject: Question about my continous brew

>

>  

> I am on my second CB and I guess this one being the second one it might be a

little faster at picking up the pace. Maybe it's the fluctuations

> in temperatures in my apartment that cause it not to ferment as quickly

> as I'd like. I can't quite taste what the right time is to start drinking the

brew. I think it has been about 10 days now and still to me tastes still sweet,

it's so hard to tell with all that confounded

> carbonation because there is a big thick white SCOBY pressed over the

> top of the crock. I've started a hotel, and already there is a SCOBY

> forming.

>

> I've got to get that Bed Bath & Beyond Siberia tank to hold my CB, then

> I can fill my hotels, please! No more clogging the top where I can't

> see. My birthday is on Monday-the Sixteenth. And that week I believe I

> will get something in the mail. My Father forgot to send basically birthday

money in a check in time for the Sixteenth. He always forgets,

> he admits to this.

> So what does anybody think about why my CB takes so long to brew?

> Is this normal. Is it really ready and I just don't know it? I like

> when there is barely any carbonation left, and tart/sweet tart apple cider is

apparent. That gives me the most energy which is what I want.

> My goal is for KT to help me cut down on my coffee consumption.

> Any feedback would be appreciated. Anyone who relates. Thanks,

>

>

>

>

>

>

>

>

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In message <hdt755+54cbeGroups> you wrote:

> Just curious....What in the world is a hotel in Kombucha lingo ?

Hi Hank, and welcome back! I remember you too. :-)

If you remember the term 'starter pot' you will know what a

'scoby hotel' is:

A jar full of scobys sitting in KT liquid waiting for a new home,

or taking on a new brew, or being used for medicinal purposes,

or just waiting .... :-)

Very simple story, really!

Wishing you a happy day, Hank,

Margret :-) still busily and merrily brewing in the UK (Old England)

--

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

http://www.newlifederby.org.uk

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

creation.com

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Thank you very much Margret...When I saw the term a couple of times, I'm like

" What in the World? " ....Maybe I will start one...;-).....

How prevalent is KT over there on the " Other side of the Pond? "

Thsnks ,

Hank

*********************************

>

> > Just curious....What in the world is a hotel in Kombucha lingo ?

>

> Hi Hank, and welcome back! I remember you too. :-)

>

> If you remember the term 'starter pot' you will know what a

> 'scoby hotel' is:

> A jar full of scobys sitting in KT liquid waiting for a new home,

> or taking on a new brew, or being used for medicinal purposes,

> or just waiting .... :-)

>

> Very simple story, really!

>

> Wishing you a happy day, Hank,

>

>

> Margret :-) still busily and merrily brewing in the UK (Old England)

>

> --

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

> http://www.newlifederby.org.uk

> http://www.therpc.f9.co.uk/family/scobygrow/home.html

> http://bavarianminstrel.wordpress.com

> creation.com

>

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