Re: Re: First time: success... I think.

[Guest guest]

Since I like my KT best when it tastes like apple cider, I think whatever goes

w/ apples is good so I like ginger too & cinnamon stix are great. When your kt

gets fizzy you can throw it in the blender w/ fresh fruit, berries & pineapple

are very good. You could strain out seeds & rebottle, but its so good we

usually just drink it all.

Subject: Re: First time: success... I think.

To: original_kombucha

Date: Thursday, December 2, 2010, 2:23 PM

 

Ok, I answered all my own questions with the " how to " files.

It's safe to drink pretty much always. " Even if it's vinegary, it's still KT. " I

know not to ferment too long if I want to have it sweeter. This time, I was

growing a SCOBY from scratch and I waited until that was nicely formed which

took longer. Now I have my new one and a big one a friend gave me, making the

second batch with those now.

I bottled my gallon of KT in saved store-bought kombucha bottles, there are

seven of them. I will let those sit for a couple of days, letting a little fizz

escape so they don't explode. I added some small chunks of fresh ginger to two

of them, and will search here for new flavors to add. We love ginger though, so

if this tastes good, I could do them all with that!

I think I'm going to put those seven bottles in a cardboard box, just in case,

till I know what happens, how long it takes to get a fizz going in a chilly

kitchen.

Looking forward to having my own kombucha. Cool.

Sally

[Guest guest]

Since I like my KT best when it tastes like apple cider, I think whatever goes

w/ apples is good so I like ginger too & cinnamon stix are great. When your kt

gets fizzy you can throw it in the blender w/ fresh fruit, berries & pineapple

are very good. You could strain out seeds & rebottle, but its so good we

usually just drink it all.

Subject: Re: First time: success... I think.

To: original_kombucha

Date: Thursday, December 2, 2010, 2:23 PM

 

Ok, I answered all my own questions with the " how to " files.

It's safe to drink pretty much always. " Even if it's vinegary, it's still KT. " I

know not to ferment too long if I want to have it sweeter. This time, I was

growing a SCOBY from scratch and I waited until that was nicely formed which

took longer. Now I have my new one and a big one a friend gave me, making the

second batch with those now.

I bottled my gallon of KT in saved store-bought kombucha bottles, there are

seven of them. I will let those sit for a couple of days, letting a little fizz

escape so they don't explode. I added some small chunks of fresh ginger to two

of them, and will search here for new flavors to add. We love ginger though, so

if this tastes good, I could do them all with that!

I think I'm going to put those seven bottles in a cardboard box, just in case,

till I know what happens, how long it takes to get a fizz going in a chilly

kitchen.

Looking forward to having my own kombucha. Cool.

Sally