Re: Re: Best way to bottle up extra kombucha?/corks

[Guest guest]

This is something that concerns me. I am new to this and all of the conflicting

information is confusing. I would like to flavour; I would also like to get

more fizz but the idea of explosions makes me quite afraid of doing second

fermentation. If you open it everyday won't you just lose that fizz that you've

been after and if you keep it in a safe box, you have to take it out at some

point which means it is in your hands and perhaps near your face. How do you

flavour safely!

[Guest guest]

This is something that concerns me. I am new to this and all of the conflicting

information is confusing. I would like to flavour; I would also like to get

more fizz but the idea of explosions makes me quite afraid of doing second

fermentation. If you open it everyday won't you just lose that fizz that you've

been after and if you keep it in a safe box, you have to take it out at some

point which means it is in your hands and perhaps near your face. How do you

flavour safely!

[Guest guest]

This is something that concerns me. I am new to this and all of the conflicting

information is confusing. I would like to flavour; I would also like to get

more fizz but the idea of explosions makes me quite afraid of doing second

fermentation. If you open it everyday won't you just lose that fizz that you've

been after and if you keep it in a safe box, you have to take it out at some

point which means it is in your hands and perhaps near your face. How do you

flavour safely!

[Guest guest]

Have no fear, people who are afraid of KT explosions. My dad is even newer to KT

than anyone on here and he has done very well with the secondary brew that I

took to him a few weeks ago in swing-top bottles. He just birps them every day,

twice each day. Just remember to practice birping them once or twice a day and

learn how much pressure builds in yours each day.

The brew I took to him was my first successful brew, and when I first started

that as a secondary brew for my dad at my house, I started to learn by birping

them twice a day. I realized they did not puff much, so I dropped it to once a

day. That was all it needed at my house. I saved that whole brew for my Dad

until I drove home for a visit. Dad has told me he birps them twice a day and

there is pretty much pressure if he makes it later in the day when he birps for

the first time. It fizzed out and he had to run to the sink. So he knows he

can't miss birping first thing in the morning. So it all depends on temperature.

Dad keeps his house warm. I keep mine cold because it is hard to heat.

One way you can slow the firmentation is to put your secondary brew in the

fridge, which pretty much stops it altogether because of the cold temperature.

Another way to just slow pressure build-up is to store your bottles laying on

their side.

But still practice birping and learning your own brew. Don't be afraid of it.

It's not scary.

________________________________

This is something that concerns me. I am new to this and all of the conflicting

information is confusing. I would like to flavour; I would also like to get

more fizz but the idea of explosions makes me quite afraid of doing second

fermentation. If you open it everyday won't you just lose that fizz that you've

been after and if you keep it in a safe box, you have to take it out at some

point which means it is in your hands and perhaps near your face. How do you

flavour safely!

[Guest guest]

Have no fear, people who are afraid of KT explosions. My dad is even newer to KT

than anyone on here and he has done very well with the secondary brew that I

took to him a few weeks ago in swing-top bottles. He just birps them every day,

twice each day. Just remember to practice birping them once or twice a day and

learn how much pressure builds in yours each day.

The brew I took to him was my first successful brew, and when I first started

that as a secondary brew for my dad at my house, I started to learn by birping

them twice a day. I realized they did not puff much, so I dropped it to once a

day. That was all it needed at my house. I saved that whole brew for my Dad

until I drove home for a visit. Dad has told me he birps them twice a day and

there is pretty much pressure if he makes it later in the day when he birps for

the first time. It fizzed out and he had to run to the sink. So he knows he

can't miss birping first thing in the morning. So it all depends on temperature.

Dad keeps his house warm. I keep mine cold because it is hard to heat.

One way you can slow the firmentation is to put your secondary brew in the

fridge, which pretty much stops it altogether because of the cold temperature.

Another way to just slow pressure build-up is to store your bottles laying on

their side.

But still practice birping and learning your own brew. Don't be afraid of it.

It's not scary.

________________________________

This is something that concerns me. I am new to this and all of the conflicting

information is confusing. I would like to flavour; I would also like to get

more fizz but the idea of explosions makes me quite afraid of doing second

fermentation. If you open it everyday won't you just lose that fizz that you've

been after and if you keep it in a safe box, you have to take it out at some

point which means it is in your hands and perhaps near your face. How do you

flavour safely!

[Guest guest]

That's good for you, but you have the nack, tho. Us newbies don't know how to

get it fizzy before it is bottled and flavored. I am still trying to figure out

how to keep it warm enough to brew in under 4-5 weeks. I started putting it in

my truck over a week ago in the day, then bring ing it into the house at night,

but the house temp drops down too low. So this week I started to put it into a

cooler and try to keep it warmer than the house at night. I am still working on

that. I used my Edenpure--that blows heated air--successfully two nights ago.

But last night, the body of my Edenpure got really hot quickly and it is not

supposed to get hot at all, so I got scared and turned it off. I had bought

night lights before this to use like a drop light, but they don't emit enough

heat to get through the dark cloth I use to keep the light off of the scoby. The

only next cheap thing I can think of is to use a couple bottles of heated water.

I just don't know how hot of water I can put into those bottles before they

break.

I really don't want to have to boil water all fall, winter and spring in the

cold part of the globe I live in. This kombucha thing is really a lot of work

for me.

________________________________

Hi and EveryOne,

I bottled and flavored hundreds of bottles of KT that I then sold to local

health food stores. Never stored them sealed at room temperature. They were

still flavored and fizzy.

I never let KT sit out for more than a few hours during which time I put some

flavoring in 1/2 gallon bottles for about an hour and then bottled the flavored

KT in smaller bottles and refrigerated it. No problems.

You do not need to let your bottled KT that is sealed, sit at room temperature

at all. IF a person is home every day and drinking the KT once or several times

a day then opening the bottle on the counter is no big deal.

However, if you are away, or might forget to open the bottles, it is best not to

put them there in the first place. First do no harm!

Peace, Love and Harmony,

Bev

>

> This is something that concerns me. I am new to this and all of the

>conflicting information is confusing. I would like to flavour; I would also

>like to get more fizz but the idea of explosions makes me quite afraid of doing

>second fermentation. If you open it everyday won't you just lose that fizz

that

>you've been after and if you keep it in a safe box, you have to take it out at

>some point which means it is in your hands and perhaps near your face. How do

>you flavour safely!

>

[Guest guest]

That's good for you, but you have the nack, tho. Us newbies don't know how to

get it fizzy before it is bottled and flavored. I am still trying to figure out

how to keep it warm enough to brew in under 4-5 weeks. I started putting it in

my truck over a week ago in the day, then bring ing it into the house at night,

but the house temp drops down too low. So this week I started to put it into a

cooler and try to keep it warmer than the house at night. I am still working on

that. I used my Edenpure--that blows heated air--successfully two nights ago.

But last night, the body of my Edenpure got really hot quickly and it is not

supposed to get hot at all, so I got scared and turned it off. I had bought

night lights before this to use like a drop light, but they don't emit enough

heat to get through the dark cloth I use to keep the light off of the scoby. The

only next cheap thing I can think of is to use a couple bottles of heated water.

I just don't know how hot of water I can put into those bottles before they

break.

I really don't want to have to boil water all fall, winter and spring in the

cold part of the globe I live in. This kombucha thing is really a lot of work

for me.

________________________________

Hi and EveryOne,

I bottled and flavored hundreds of bottles of KT that I then sold to local

health food stores. Never stored them sealed at room temperature. They were

still flavored and fizzy.

I never let KT sit out for more than a few hours during which time I put some

flavoring in 1/2 gallon bottles for about an hour and then bottled the flavored

KT in smaller bottles and refrigerated it. No problems.

You do not need to let your bottled KT that is sealed, sit at room temperature

at all. IF a person is home every day and drinking the KT once or several times

a day then opening the bottle on the counter is no big deal.

However, if you are away, or might forget to open the bottles, it is best not to

put them there in the first place. First do no harm!

Peace, Love and Harmony,

Bev

>

> This is something that concerns me. I am new to this and all of the

>conflicting information is confusing. I would like to flavour; I would also

>like to get more fizz but the idea of explosions makes me quite afraid of doing

>second fermentation. If you open it everyday won't you just lose that fizz

that

>you've been after and if you keep it in a safe box, you have to take it out at

>some point which means it is in your hands and perhaps near your face. How do

>you flavour safely!

>

[Guest guest]

That's good for you, but you have the nack, tho. Us newbies don't know how to

get it fizzy before it is bottled and flavored. I am still trying to figure out

how to keep it warm enough to brew in under 4-5 weeks. I started putting it in

my truck over a week ago in the day, then bring ing it into the house at night,

but the house temp drops down too low. So this week I started to put it into a

cooler and try to keep it warmer than the house at night. I am still working on

that. I used my Edenpure--that blows heated air--successfully two nights ago.

But last night, the body of my Edenpure got really hot quickly and it is not

supposed to get hot at all, so I got scared and turned it off. I had bought

night lights before this to use like a drop light, but they don't emit enough

heat to get through the dark cloth I use to keep the light off of the scoby. The

only next cheap thing I can think of is to use a couple bottles of heated water.

I just don't know how hot of water I can put into those bottles before they

break.

I really don't want to have to boil water all fall, winter and spring in the

cold part of the globe I live in. This kombucha thing is really a lot of work

for me.

________________________________

Hi and EveryOne,

I bottled and flavored hundreds of bottles of KT that I then sold to local

health food stores. Never stored them sealed at room temperature. They were

still flavored and fizzy.

I never let KT sit out for more than a few hours during which time I put some

flavoring in 1/2 gallon bottles for about an hour and then bottled the flavored

KT in smaller bottles and refrigerated it. No problems.

You do not need to let your bottled KT that is sealed, sit at room temperature

at all. IF a person is home every day and drinking the KT once or several times

a day then opening the bottle on the counter is no big deal.

However, if you are away, or might forget to open the bottles, it is best not to

put them there in the first place. First do no harm!

Peace, Love and Harmony,

Bev

>

> This is something that concerns me. I am new to this and all of the

>conflicting information is confusing. I would like to flavour; I would also

>like to get more fizz but the idea of explosions makes me quite afraid of doing

>second fermentation. If you open it everyday won't you just lose that fizz

that

>you've been after and if you keep it in a safe box, you have to take it out at

>some point which means it is in your hands and perhaps near your face. How do

>you flavour safely!

>

[Guest guest]

Lyn,

How cold does your house get exactly? It really sounds like you are making

this too hard. I have heard many say you can brew just fine in cooler

temps.

I am also new to this. I just started my third round. My house runs cool.

60s and under until this week when we finally had our first 80 degree day

and the inside of the house hit low 70s. My brews have been drinkable at

7-8 days. This last batch I bottled last night I let run 14 days because I

wanted it a bit more tart and I have heard there is some advantages to

letting brews go at least 10 days if you can without it getting too

acidic/tart. My brew is very fizzy and this is without a second

fermentation which I don't feel I need. I like the original/raw. I might

add some lemon juice when I pour it in my glass but that's about it.

I set my system up and just leave them be. I managed to exercise major self

control and didn't even taste them until after 8 days last time. I got nice

full SCOBY formation in all three jars I had going.

I am not saying this to show off. Just to say less is sometimes more. Too

much attention to them I think might be what is slowing things down so much.

Too much jostling, too much temp variation throughout the day, ??? Just an

idea.

Jaxi

> That's good for you, but you have the nack, tho. Us newbies don't know how

> to

> get it fizzy before it is bottled and flavored. I am still trying to figure

> out

> how to keep it warm enough to brew in under 4-5 weeks. I started putting it

> in

> my truck over a week ago in the day, then bring ing it into the house at

> night,

> but the house temp drops down too low. So this week I started to put it

> into a

> cooler and try to keep it warmer than the house at night. I am still

> working on

> that. I used my Edenpure--that blows heated air--successfully two nights

> ago.

> But last night, the body of my Edenpure got really hot quickly and it is

> not

> supposed to get hot at all, so I got scared and turned it off. I had bought

> night lights before this to use like a drop light, but they don't emit

> enough

> heat to get through the dark cloth I use to keep the light off of the

> scoby. The

> only next cheap thing I can think of is to use a couple bottles of heated

> water.

> I just don't know how hot of water I can put into those bottles before they

> break.

>

> I really don't want to have to boil water all fall, winter and spring in

> the

> cold part of the globe I live in. This kombucha thing is really a lot of

> work

> for me.

>

>

>

>

> ________________________________

>

>

>

> Hi and EveryOne,

>

> I bottled and flavored hundreds of bottles of KT that I then sold to local

> health food stores. Never stored them sealed at room temperature. They were

> still flavored and fizzy.

>

> I never let KT sit out for more than a few hours during which time I put

> some

> flavoring in 1/2 gallon bottles for about an hour and then bottled the

> flavored

> KT in smaller bottles and refrigerated it. No problems.

>

> You do not need to let your bottled KT that is sealed, sit at room

> temperature

> at all. IF a person is home every day and drinking the KT once or several

> times

> a day then opening the bottle on the counter is no big deal.

>

> However, if you are away, or might forget to open the bottles, it is best

> not to

> put them there in the first place. First do no harm!

>

> Peace, Love and Harmony,

> Bev

>

>

> >

> > This is something that concerns me. I am new to this and all of the

> >conflicting information is confusing. I would like to flavour; I would

> also

> >like to get more fizz but the idea of explosions makes me quite afraid of

> doing

> >second fermentation. If you open it everyday won't you just lose that

> fizz that

> >you've been after and if you keep it in a safe box, you have to take it

> out at

> >some point which means it is in your hands and perhaps near your face.

> How do

> >you flavour safely!

> >

>

>

>

>

>

[Guest guest]

Lyn,

How cold does your house get exactly? It really sounds like you are making

this too hard. I have heard many say you can brew just fine in cooler

temps.

I am also new to this. I just started my third round. My house runs cool.

60s and under until this week when we finally had our first 80 degree day

and the inside of the house hit low 70s. My brews have been drinkable at

7-8 days. This last batch I bottled last night I let run 14 days because I

wanted it a bit more tart and I have heard there is some advantages to

letting brews go at least 10 days if you can without it getting too

acidic/tart. My brew is very fizzy and this is without a second

fermentation which I don't feel I need. I like the original/raw. I might

add some lemon juice when I pour it in my glass but that's about it.

I set my system up and just leave them be. I managed to exercise major self

control and didn't even taste them until after 8 days last time. I got nice

full SCOBY formation in all three jars I had going.

I am not saying this to show off. Just to say less is sometimes more. Too

much attention to them I think might be what is slowing things down so much.

Too much jostling, too much temp variation throughout the day, ??? Just an

idea.

Jaxi

> That's good for you, but you have the nack, tho. Us newbies don't know how

> to

> get it fizzy before it is bottled and flavored. I am still trying to figure

> out

> how to keep it warm enough to brew in under 4-5 weeks. I started putting it

> in

> my truck over a week ago in the day, then bring ing it into the house at

> night,

> but the house temp drops down too low. So this week I started to put it

> into a

> cooler and try to keep it warmer than the house at night. I am still

> working on

> that. I used my Edenpure--that blows heated air--successfully two nights

> ago.

> But last night, the body of my Edenpure got really hot quickly and it is

> not

> supposed to get hot at all, so I got scared and turned it off. I had bought

> night lights before this to use like a drop light, but they don't emit

> enough

> heat to get through the dark cloth I use to keep the light off of the

> scoby. The

> only next cheap thing I can think of is to use a couple bottles of heated

> water.

> I just don't know how hot of water I can put into those bottles before they

> break.

>

> I really don't want to have to boil water all fall, winter and spring in

> the

> cold part of the globe I live in. This kombucha thing is really a lot of

> work

> for me.

>

>

>

>

> ________________________________

>

>

>

> Hi and EveryOne,

>

> I bottled and flavored hundreds of bottles of KT that I then sold to local

> health food stores. Never stored them sealed at room temperature. They were

> still flavored and fizzy.

>

> I never let KT sit out for more than a few hours during which time I put

> some

> flavoring in 1/2 gallon bottles for about an hour and then bottled the

> flavored

> KT in smaller bottles and refrigerated it. No problems.

>

> You do not need to let your bottled KT that is sealed, sit at room

> temperature

> at all. IF a person is home every day and drinking the KT once or several

> times

> a day then opening the bottle on the counter is no big deal.

>

> However, if you are away, or might forget to open the bottles, it is best

> not to

> put them there in the first place. First do no harm!

>

> Peace, Love and Harmony,

> Bev

>

>

> >

> > This is something that concerns me. I am new to this and all of the

> >conflicting information is confusing. I would like to flavour; I would

> also

> >like to get more fizz but the idea of explosions makes me quite afraid of

> doing

> >second fermentation. If you open it everyday won't you just lose that

> fizz that

> >you've been after and if you keep it in a safe box, you have to take it

> out at

> >some point which means it is in your hands and perhaps near your face.

> How do

> >you flavour safely!

> >

>

>

>

>

>

[Guest guest]

Lyn,

How cold does your house get exactly? It really sounds like you are making

this too hard. I have heard many say you can brew just fine in cooler

temps.

I am also new to this. I just started my third round. My house runs cool.

60s and under until this week when we finally had our first 80 degree day

and the inside of the house hit low 70s. My brews have been drinkable at

7-8 days. This last batch I bottled last night I let run 14 days because I

wanted it a bit more tart and I have heard there is some advantages to

letting brews go at least 10 days if you can without it getting too

acidic/tart. My brew is very fizzy and this is without a second

fermentation which I don't feel I need. I like the original/raw. I might

add some lemon juice when I pour it in my glass but that's about it.

I set my system up and just leave them be. I managed to exercise major self

control and didn't even taste them until after 8 days last time. I got nice

full SCOBY formation in all three jars I had going.

I am not saying this to show off. Just to say less is sometimes more. Too

much attention to them I think might be what is slowing things down so much.

Too much jostling, too much temp variation throughout the day, ??? Just an

idea.

Jaxi

> That's good for you, but you have the nack, tho. Us newbies don't know how

> to

> get it fizzy before it is bottled and flavored. I am still trying to figure

> out

> how to keep it warm enough to brew in under 4-5 weeks. I started putting it

> in

> my truck over a week ago in the day, then bring ing it into the house at

> night,

> but the house temp drops down too low. So this week I started to put it

> into a

> cooler and try to keep it warmer than the house at night. I am still

> working on

> that. I used my Edenpure--that blows heated air--successfully two nights

> ago.

> But last night, the body of my Edenpure got really hot quickly and it is

> not

> supposed to get hot at all, so I got scared and turned it off. I had bought

> night lights before this to use like a drop light, but they don't emit

> enough

> heat to get through the dark cloth I use to keep the light off of the

> scoby. The

> only next cheap thing I can think of is to use a couple bottles of heated

> water.

> I just don't know how hot of water I can put into those bottles before they

> break.

>

> I really don't want to have to boil water all fall, winter and spring in

> the

> cold part of the globe I live in. This kombucha thing is really a lot of

> work

> for me.

>

>

>

>

> ________________________________

>

>

>

> Hi and EveryOne,

>

> I bottled and flavored hundreds of bottles of KT that I then sold to local

> health food stores. Never stored them sealed at room temperature. They were

> still flavored and fizzy.

>

> I never let KT sit out for more than a few hours during which time I put

> some

> flavoring in 1/2 gallon bottles for about an hour and then bottled the

> flavored

> KT in smaller bottles and refrigerated it. No problems.

>

> You do not need to let your bottled KT that is sealed, sit at room

> temperature

> at all. IF a person is home every day and drinking the KT once or several

> times

> a day then opening the bottle on the counter is no big deal.

>

> However, if you are away, or might forget to open the bottles, it is best

> not to

> put them there in the first place. First do no harm!

>

> Peace, Love and Harmony,

> Bev

>

>

> >

> > This is something that concerns me. I am new to this and all of the

> >conflicting information is confusing. I would like to flavour; I would

> also

> >like to get more fizz but the idea of explosions makes me quite afraid of

> doing

> >second fermentation. If you open it everyday won't you just lose that

> fizz that

> >you've been after and if you keep it in a safe box, you have to take it

> out at

> >some point which means it is in your hands and perhaps near your face.

> How do

> >you flavour safely!

> >

>

>

>

>

>

[Guest guest]

Lyn,

>>How cold does your house get exactly?<<

I cannot afford to heat my house, so the thermostat stays at 58 or whatever the

lowest temperature is. I never turn the heat on. It only turns on itself when

the temp drops below that.

>>It really sounds like you are making this too hard. I have heard many say you

>>can brew just fine in cooler temps.<<

I'd love for someone to tell me what else I can do to make this easier. Just to

give you an idea where I live, I live at the WV/MD border in the Eastern

Panhandle of WV. Your temps sound close to mine, but I could never stop brewing

at 14 days. It is still sweet tea today and it's been 4 weeks for one and 2

weeks for the other. I do not stop brewing until it turns beyond sweet and is

tart. My house never sees 60 until the weather stays warm so I have to come up

with alternate ways of heating my jugs.

>>I am also new to this. I just started my third round. My house runs cool.

60s and under until this week when we finally had our first 80 degree day

and the inside of the house hit low 70s. My brews have been drinkable at

7-8 days. This last batch I bottled last night I let run 14 days because I

wanted it a bit more tart and I have heard there is some advantages to

letting brews go at least 10 days if you can without it getting too

acidic/tart. My brew is very fizzy and this is without a second

fermentation which I don't feel I need. I like the original/raw. I might

add some lemon juice when I pour it in my glass but that's about it.

I set my system up and just leave them be. I managed to exercise major self

control and didn't even taste them until after 8 days last time. I got nice

full SCOBY formation in all three jars I had going.

I am practicing self control, too. I am not testing them from week to week. But

they still aren't fermenting.

I am not saying this to show off. Just to say less is sometimes more. Too

much attention to them I think might be what is slowing things down so much.

Too much jostling, too much temp variation throughout the day, ??? Just an

idea.

I felt there was too much temp change from day to night here since spring

because spring would not come right and the days would be 50s and 60s with one

day a week in the 70s and the night temps dipped way down into the 30s or 40s.

That is why I am now trying to keep it placed in a constanty warm temp. The

truck warms up in the day. But I couldn't keep it in the truck overnight because

it got too cold and my house was only a little warmer than outside. This week I

am trying to use the cooler to keep it warmer overnight.

Believe me, I have been trying a few different things since February. I don't

change my routine often. I go a month at a time with something and then try

something else. It's just that now I am trying putting it in the truck. So

before 5 days ago, I did not move it. But I haven't hit on it yet. The only

difference between when I started and now is, I haven't killed my #2 scoby or

the babies, and I got that one successful brew with my #2 scoby. I took that

whole brew and mama to my Dad in PA. I left the two babies of that mother here

like Beverly suggested, but I am now thinking she actually wanted me to just

keep the baby here in a bit of tea until I got back. I had put it in a gallon of

tea.

I recently went and got a third scoby from my scoby friend, but that one is not

fermenting any faster than the two babies that had a head start by 2 weeks.

>

>

[Guest guest]

Lyn,

>>How cold does your house get exactly?<<

I cannot afford to heat my house, so the thermostat stays at 58 or whatever the

lowest temperature is. I never turn the heat on. It only turns on itself when

the temp drops below that.

>>It really sounds like you are making this too hard. I have heard many say you

>>can brew just fine in cooler temps.<<

I'd love for someone to tell me what else I can do to make this easier. Just to

give you an idea where I live, I live at the WV/MD border in the Eastern

Panhandle of WV. Your temps sound close to mine, but I could never stop brewing

at 14 days. It is still sweet tea today and it's been 4 weeks for one and 2

weeks for the other. I do not stop brewing until it turns beyond sweet and is

tart. My house never sees 60 until the weather stays warm so I have to come up

with alternate ways of heating my jugs.

>>I am also new to this. I just started my third round. My house runs cool.

60s and under until this week when we finally had our first 80 degree day

and the inside of the house hit low 70s. My brews have been drinkable at

7-8 days. This last batch I bottled last night I let run 14 days because I

wanted it a bit more tart and I have heard there is some advantages to

letting brews go at least 10 days if you can without it getting too

acidic/tart. My brew is very fizzy and this is without a second

fermentation which I don't feel I need. I like the original/raw. I might

add some lemon juice when I pour it in my glass but that's about it.

I set my system up and just leave them be. I managed to exercise major self

control and didn't even taste them until after 8 days last time. I got nice

full SCOBY formation in all three jars I had going.

I am practicing self control, too. I am not testing them from week to week. But

they still aren't fermenting.

I am not saying this to show off. Just to say less is sometimes more. Too

much attention to them I think might be what is slowing things down so much.

Too much jostling, too much temp variation throughout the day, ??? Just an

idea.

I felt there was too much temp change from day to night here since spring

because spring would not come right and the days would be 50s and 60s with one

day a week in the 70s and the night temps dipped way down into the 30s or 40s.

That is why I am now trying to keep it placed in a constanty warm temp. The

truck warms up in the day. But I couldn't keep it in the truck overnight because

it got too cold and my house was only a little warmer than outside. This week I

am trying to use the cooler to keep it warmer overnight.

Believe me, I have been trying a few different things since February. I don't

change my routine often. I go a month at a time with something and then try

something else. It's just that now I am trying putting it in the truck. So

before 5 days ago, I did not move it. But I haven't hit on it yet. The only

difference between when I started and now is, I haven't killed my #2 scoby or

the babies, and I got that one successful brew with my #2 scoby. I took that

whole brew and mama to my Dad in PA. I left the two babies of that mother here

like Beverly suggested, but I am now thinking she actually wanted me to just

keep the baby here in a bit of tea until I got back. I had put it in a gallon of

tea.

I recently went and got a third scoby from my scoby friend, but that one is not

fermenting any faster than the two babies that had a head start by 2 weeks.

>

>

[Guest guest]

Lyn,

>>How cold does your house get exactly?<<

I cannot afford to heat my house, so the thermostat stays at 58 or whatever the

lowest temperature is. I never turn the heat on. It only turns on itself when

the temp drops below that.

>>It really sounds like you are making this too hard. I have heard many say you

>>can brew just fine in cooler temps.<<

I'd love for someone to tell me what else I can do to make this easier. Just to

give you an idea where I live, I live at the WV/MD border in the Eastern

Panhandle of WV. Your temps sound close to mine, but I could never stop brewing

at 14 days. It is still sweet tea today and it's been 4 weeks for one and 2

weeks for the other. I do not stop brewing until it turns beyond sweet and is

tart. My house never sees 60 until the weather stays warm so I have to come up

with alternate ways of heating my jugs.

>>I am also new to this. I just started my third round. My house runs cool.

60s and under until this week when we finally had our first 80 degree day

and the inside of the house hit low 70s. My brews have been drinkable at

7-8 days. This last batch I bottled last night I let run 14 days because I

wanted it a bit more tart and I have heard there is some advantages to

letting brews go at least 10 days if you can without it getting too

acidic/tart. My brew is very fizzy and this is without a second

fermentation which I don't feel I need. I like the original/raw. I might

add some lemon juice when I pour it in my glass but that's about it.

I set my system up and just leave them be. I managed to exercise major self

control and didn't even taste them until after 8 days last time. I got nice

full SCOBY formation in all three jars I had going.

I am practicing self control, too. I am not testing them from week to week. But

they still aren't fermenting.

I am not saying this to show off. Just to say less is sometimes more. Too

much attention to them I think might be what is slowing things down so much.

Too much jostling, too much temp variation throughout the day, ??? Just an

idea.

I felt there was too much temp change from day to night here since spring

because spring would not come right and the days would be 50s and 60s with one

day a week in the 70s and the night temps dipped way down into the 30s or 40s.

That is why I am now trying to keep it placed in a constanty warm temp. The

truck warms up in the day. But I couldn't keep it in the truck overnight because

it got too cold and my house was only a little warmer than outside. This week I

am trying to use the cooler to keep it warmer overnight.

Believe me, I have been trying a few different things since February. I don't

change my routine often. I go a month at a time with something and then try

something else. It's just that now I am trying putting it in the truck. So

before 5 days ago, I did not move it. But I haven't hit on it yet. The only

difference between when I started and now is, I haven't killed my #2 scoby or

the babies, and I got that one successful brew with my #2 scoby. I took that

whole brew and mama to my Dad in PA. I left the two babies of that mother here

like Beverly suggested, but I am now thinking she actually wanted me to just

keep the baby here in a bit of tea until I got back. I had put it in a gallon of

tea.

I recently went and got a third scoby from my scoby friend, but that one is not

fermenting any faster than the two babies that had a head start by 2 weeks.

>

>

[Guest guest]

Does part of your house face South? Is there somewhere in that room you

could put them and leave them?

Are you putting at least one cup of acidic starter in when you set up a new

batch? Or pasteurized Vinegar if you do not have acidic starter?

Margaret did an experiment where she showed you can ferment a whole batch of

KT using just starter KT ... you don't even need a SCOBY - everything is in

the starter KT.

I am in Minnesota so it seems hard to believe your house would be that much

colder than mine right now. We JUST had our first 80 degree day of the

year, and not many 70s either. Do you have a thermometer to see what the

actual temp in the house is? Temp should be at least in the 60s in the

house and the KT should ferment fine, just maybe a bit slower. Maybe use a

little more starter? More like a cup and a half to 2 cups?

I just think the carrying it in and out of the house every day would disrupt

the SCOBY from forming and might be slowing the fermenting process.

Jaxi

>

>

>

>

>

> Lyn,

>

> >>How cold does your house get exactly?<<

>

> I cannot afford to heat my house, so the thermostat stays at 58 or whatever

> the

> lowest temperature is. I never turn the heat on. It only turns on itself

> when

> the temp drops below that.

> >>It really sounds like you are making this too hard. I have heard many

> say you

> >>can brew just fine in cooler temps.<<

>

> I'd love for someone to tell me what else I can do to make this easier.

> Just to

> give you an idea where I live, I live at the WV/MD border in the Eastern

> Panhandle of WV. Your temps sound close to mine, but I could never stop

> brewing

> at 14 days. It is still sweet tea today and it's been 4 weeks for one and 2

> weeks for the other. I do not stop brewing until it turns beyond sweet and

> is

> tart. My house never sees 60 until the weather stays warm so I have to come

> up

> with alternate ways of heating my jugs.

>

> >>I am also new to this. I just started my third round. My house runs

> cool.

> 60s and under until this week when we finally had our first 80 degree day

> and the inside of the house hit low 70s. My brews have been drinkable at

> 7-8 days. This last batch I bottled last night I let run 14 days because I

> wanted it a bit more tart and I have heard there is some advantages to

> letting brews go at least 10 days if you can without it getting too

> acidic/tart. My brew is very fizzy and this is without a second

> fermentation which I don't feel I need. I like the original/raw. I might

> add some lemon juice when I pour it in my glass but that's about it.

>

> I set my system up and just leave them be. I managed to exercise major

> self

> control and didn't even taste them until after 8 days last time. I got

> nice

> full SCOBY formation in all three jars I had going.

> I am practicing self control, too. I am not testing them from week to week.

> But

> they still aren't fermenting.

>

> I am not saying this to show off. Just to say less is sometimes more. Too

> much attention to them I think might be what is slowing things down so

> much.

> Too much jostling, too much temp variation throughout the day, ??? Just an

> idea.

>

> I felt there was too much temp change from day to night here since spring

> because spring would not come right and the days would be 50s and 60s with

> one

> day a week in the 70s and the night temps dipped way down into the 30s or

> 40s.

> That is why I am now trying to keep it placed in a constanty warm temp. The

> truck warms up in the day. But I couldn't keep it in the truck overnight

> because

> it got too cold and my house was only a little warmer than outside. This

> week I

> am trying to use the cooler to keep it warmer overnight.

>

>

> Believe me, I have been trying a few different things since February. I

> don't

> change my routine often. I go a month at a time with something and then try

> something else. It's just that now I am trying putting it in the truck. So

> before 5 days ago, I did not move it. But I haven't hit on it yet. The only

> difference between when I started and now is, I haven't killed my #2 scoby

> or

> the babies, and I got that one successful brew with my #2 scoby. I took

> that

> whole brew and mama to my Dad in PA. I left the two babies of that mother

> here

> like Beverly suggested, but I am now thinking she actually wanted me to

> just

> keep the baby here in a bit of tea until I got back. I had put it in a

> gallon of

> tea.

> I recently went and got a third scoby from my scoby friend, but that one is

> not

> fermenting any faster than the two babies that had a head start by 2 weeks.

>

> >

> >

[Guest guest]

Does part of your house face South? Is there somewhere in that room you

could put them and leave them?

Are you putting at least one cup of acidic starter in when you set up a new

batch? Or pasteurized Vinegar if you do not have acidic starter?

Margaret did an experiment where she showed you can ferment a whole batch of

KT using just starter KT ... you don't even need a SCOBY - everything is in

the starter KT.

I am in Minnesota so it seems hard to believe your house would be that much

colder than mine right now. We JUST had our first 80 degree day of the

year, and not many 70s either. Do you have a thermometer to see what the

actual temp in the house is? Temp should be at least in the 60s in the

house and the KT should ferment fine, just maybe a bit slower. Maybe use a

little more starter? More like a cup and a half to 2 cups?

I just think the carrying it in and out of the house every day would disrupt

the SCOBY from forming and might be slowing the fermenting process.

Jaxi

>

>

>

>

>

> Lyn,

>

> >>How cold does your house get exactly?<<

>

> I cannot afford to heat my house, so the thermostat stays at 58 or whatever

> the

> lowest temperature is. I never turn the heat on. It only turns on itself

> when

> the temp drops below that.

> >>It really sounds like you are making this too hard. I have heard many

> say you

> >>can brew just fine in cooler temps.<<

>

> I'd love for someone to tell me what else I can do to make this easier.

> Just to

> give you an idea where I live, I live at the WV/MD border in the Eastern

> Panhandle of WV. Your temps sound close to mine, but I could never stop

> brewing

> at 14 days. It is still sweet tea today and it's been 4 weeks for one and 2

> weeks for the other. I do not stop brewing until it turns beyond sweet and

> is

> tart. My house never sees 60 until the weather stays warm so I have to come

> up

> with alternate ways of heating my jugs.

>

> >>I am also new to this. I just started my third round. My house runs

> cool.

> 60s and under until this week when we finally had our first 80 degree day

> and the inside of the house hit low 70s. My brews have been drinkable at

> 7-8 days. This last batch I bottled last night I let run 14 days because I

> wanted it a bit more tart and I have heard there is some advantages to

> letting brews go at least 10 days if you can without it getting too

> acidic/tart. My brew is very fizzy and this is without a second

> fermentation which I don't feel I need. I like the original/raw. I might

> add some lemon juice when I pour it in my glass but that's about it.

>

> I set my system up and just leave them be. I managed to exercise major

> self

> control and didn't even taste them until after 8 days last time. I got

> nice

> full SCOBY formation in all three jars I had going.

> I am practicing self control, too. I am not testing them from week to week.

> But

> they still aren't fermenting.

>

> I am not saying this to show off. Just to say less is sometimes more. Too

> much attention to them I think might be what is slowing things down so

> much.

> Too much jostling, too much temp variation throughout the day, ??? Just an

> idea.

>

> I felt there was too much temp change from day to night here since spring

> because spring would not come right and the days would be 50s and 60s with

> one

> day a week in the 70s and the night temps dipped way down into the 30s or

> 40s.

> That is why I am now trying to keep it placed in a constanty warm temp. The

> truck warms up in the day. But I couldn't keep it in the truck overnight

> because

> it got too cold and my house was only a little warmer than outside. This

> week I

> am trying to use the cooler to keep it warmer overnight.

>

>

> Believe me, I have been trying a few different things since February. I

> don't

> change my routine often. I go a month at a time with something and then try

> something else. It's just that now I am trying putting it in the truck. So

> before 5 days ago, I did not move it. But I haven't hit on it yet. The only

> difference between when I started and now is, I haven't killed my #2 scoby

> or

> the babies, and I got that one successful brew with my #2 scoby. I took

> that

> whole brew and mama to my Dad in PA. I left the two babies of that mother

> here

> like Beverly suggested, but I am now thinking she actually wanted me to

> just

> keep the baby here in a bit of tea until I got back. I had put it in a

> gallon of

> tea.

> I recently went and got a third scoby from my scoby friend, but that one is

> not

> fermenting any faster than the two babies that had a head start by 2 weeks.

>

> >

> >

[Guest guest]

Does part of your house face South? Is there somewhere in that room you

could put them and leave them?

Are you putting at least one cup of acidic starter in when you set up a new

batch? Or pasteurized Vinegar if you do not have acidic starter?

Margaret did an experiment where she showed you can ferment a whole batch of

KT using just starter KT ... you don't even need a SCOBY - everything is in

the starter KT.

I am in Minnesota so it seems hard to believe your house would be that much

colder than mine right now. We JUST had our first 80 degree day of the

year, and not many 70s either. Do you have a thermometer to see what the

actual temp in the house is? Temp should be at least in the 60s in the

house and the KT should ferment fine, just maybe a bit slower. Maybe use a

little more starter? More like a cup and a half to 2 cups?

I just think the carrying it in and out of the house every day would disrupt

the SCOBY from forming and might be slowing the fermenting process.

Jaxi

>

>

>

>

>

> Lyn,

>

> >>How cold does your house get exactly?<<

>

> I cannot afford to heat my house, so the thermostat stays at 58 or whatever

> the

> lowest temperature is. I never turn the heat on. It only turns on itself

> when

> the temp drops below that.

> >>It really sounds like you are making this too hard. I have heard many

> say you

> >>can brew just fine in cooler temps.<<

>

> I'd love for someone to tell me what else I can do to make this easier.

> Just to

> give you an idea where I live, I live at the WV/MD border in the Eastern

> Panhandle of WV. Your temps sound close to mine, but I could never stop

> brewing

> at 14 days. It is still sweet tea today and it's been 4 weeks for one and 2

> weeks for the other. I do not stop brewing until it turns beyond sweet and

> is

> tart. My house never sees 60 until the weather stays warm so I have to come

> up

> with alternate ways of heating my jugs.

>

> >>I am also new to this. I just started my third round. My house runs

> cool.

> 60s and under until this week when we finally had our first 80 degree day

> and the inside of the house hit low 70s. My brews have been drinkable at

> 7-8 days. This last batch I bottled last night I let run 14 days because I

> wanted it a bit more tart and I have heard there is some advantages to

> letting brews go at least 10 days if you can without it getting too

> acidic/tart. My brew is very fizzy and this is without a second

> fermentation which I don't feel I need. I like the original/raw. I might

> add some lemon juice when I pour it in my glass but that's about it.

>

> I set my system up and just leave them be. I managed to exercise major

> self

> control and didn't even taste them until after 8 days last time. I got

> nice

> full SCOBY formation in all three jars I had going.

> I am practicing self control, too. I am not testing them from week to week.

> But

> they still aren't fermenting.

>

> I am not saying this to show off. Just to say less is sometimes more. Too

> much attention to them I think might be what is slowing things down so

> much.

> Too much jostling, too much temp variation throughout the day, ??? Just an

> idea.

>

> I felt there was too much temp change from day to night here since spring

> because spring would not come right and the days would be 50s and 60s with

> one

> day a week in the 70s and the night temps dipped way down into the 30s or

> 40s.

> That is why I am now trying to keep it placed in a constanty warm temp. The

> truck warms up in the day. But I couldn't keep it in the truck overnight

> because

> it got too cold and my house was only a little warmer than outside. This

> week I

> am trying to use the cooler to keep it warmer overnight.

>

>

> Believe me, I have been trying a few different things since February. I

> don't

> change my routine often. I go a month at a time with something and then try

> something else. It's just that now I am trying putting it in the truck. So

> before 5 days ago, I did not move it. But I haven't hit on it yet. The only

> difference between when I started and now is, I haven't killed my #2 scoby

> or

> the babies, and I got that one successful brew with my #2 scoby. I took

> that

> whole brew and mama to my Dad in PA. I left the two babies of that mother

> here

> like Beverly suggested, but I am now thinking she actually wanted me to

> just

> keep the baby here in a bit of tea until I got back. I had put it in a

> gallon of

> tea.

> I recently went and got a third scoby from my scoby friend, but that one is

> not

> fermenting any faster than the two babies that had a head start by 2 weeks.

>

> >

> >

[Guest guest]

________________________________

>>Does part of your house face South? Is there somewhere in that room you

could put them and leave them?<<

Just my bedroom window and I really don't want to sleep in a room with a stinky

scoby. And I live in a trailer. They have no insulation. So no room is warm,

window or no window. If that is what you are getting at. I am not sure what you

were getting at, so you can elaborate on this more.

>>Are you putting at least one cup of acidic starter in when you set up a new

batch? Or pasteurized Vinegar if you do not have acidic starter?<<

I put in the amount of starter that my scoby friend gives me when she gives me

a scoby. Since reading this list, I have been considering addng in a half cup

of organic apple cider vinegar but I haven't done it yet. I don't know if now is

the time to do that, mid-ferment.

>>I am in Minnesota so it seems hard to believe your house would be that much

colder than mine right now. We JUST had our first 80 degree day of the

year, and not many 70s either. Do you have a thermometer to see what the

actual temp in the house is? <<

Yes and it has been chilly. I was still wearing my heavy jacket in the house,

several days of the last few weeks.

Temp should be at least in the 60s in the

house and the KT should ferment fine, just maybe a bit slower. Maybe use a

little more starter? More like a cup and a half to 2 cups?

>

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

>

>

[Guest guest]

________________________________

>>Does part of your house face South? Is there somewhere in that room you

could put them and leave them?<<

Just my bedroom window and I really don't want to sleep in a room with a stinky

scoby. And I live in a trailer. They have no insulation. So no room is warm,

window or no window. If that is what you are getting at. I am not sure what you

were getting at, so you can elaborate on this more.

>>Are you putting at least one cup of acidic starter in when you set up a new

batch? Or pasteurized Vinegar if you do not have acidic starter?<<

I put in the amount of starter that my scoby friend gives me when she gives me

a scoby. Since reading this list, I have been considering addng in a half cup

of organic apple cider vinegar but I haven't done it yet. I don't know if now is

the time to do that, mid-ferment.

>>I am in Minnesota so it seems hard to believe your house would be that much

colder than mine right now. We JUST had our first 80 degree day of the

year, and not many 70s either. Do you have a thermometer to see what the

actual temp in the house is? <<

Yes and it has been chilly. I was still wearing my heavy jacket in the house,

several days of the last few weeks.

Temp should be at least in the 60s in the

house and the KT should ferment fine, just maybe a bit slower. Maybe use a

little more starter? More like a cup and a half to 2 cups?

>

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

>

>

[Guest guest]

Ahhh ... trailer no insulation ... you may well be colder than my house

then. My house was built in the 1920s but is still pretty well insulated.

They tell me I should add more to the attic but that is whole other thing.

I have mine in my office. The smell doesn't bother me too much but if I

slept in the same room that's make a difference I bet.

I do not know about adding the vinegar mid ferment ... someone else would

have to chime in ... but just make sure it is either pasteurized or boil it

first so the mother of vinegar does not end up competing with the SCOBY.

It does seem you might not be adding enough starter.

Is your night time temp still getting below 60 on a regular basis? I would

think the temp in the trailer should be sitting in at least the 60s now, if

not 70s. I used to live in Northern VA and it should be warmer down there

than it is up here right now.

Best of luck to you,

Jaxi

>

>

>

>

>

> ________________________________

>

>

>

> >>Does part of your house face South? Is there somewhere in that room you

> could put them and leave them?<<

> Just my bedroom window and I really don't want to sleep in a room with a

> stinky

> scoby. And I live in a trailer. They have no insulation. So no room is

> warm,

> window or no window. If that is what you are getting at. I am not sure what

> you

> were getting at, so you can elaborate on this more.

>

> >>Are you putting at least one cup of acidic starter in when you set up a

> new

> batch? Or pasteurized Vinegar if you do not have acidic starter?<<

>

> I put in the amount of starter that my scoby friend gives me when she

> gives me

> a scoby. Since reading this list, I have been considering addng in a half

> cup

> of organic apple cider vinegar but I haven't done it yet. I don't know if

> now is

> the time to do that, mid-ferment.

>

>

> >>I am in Minnesota so it seems hard to believe your house would be that

> much

> colder than mine right now. We JUST had our first 80 degree day of the

> year, and not many 70s either. Do you have a thermometer to see what the

> actual temp in the house is? <<

>

> Yes and it has been chilly. I was still wearing my heavy jacket in the

> house,

> several days of the last few weeks.

>

> Temp should be at least in the 60s in the

> house and the KT should ferment fine, just maybe a bit slower. Maybe use a

> little more starter? More like a cup and a half to 2 cups?

>

> >

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

> >

> >

[Guest guest]

Ahhh ... trailer no insulation ... you may well be colder than my house

then. My house was built in the 1920s but is still pretty well insulated.

They tell me I should add more to the attic but that is whole other thing.

I have mine in my office. The smell doesn't bother me too much but if I

slept in the same room that's make a difference I bet.

I do not know about adding the vinegar mid ferment ... someone else would

have to chime in ... but just make sure it is either pasteurized or boil it

first so the mother of vinegar does not end up competing with the SCOBY.

It does seem you might not be adding enough starter.

Is your night time temp still getting below 60 on a regular basis? I would

think the temp in the trailer should be sitting in at least the 60s now, if

not 70s. I used to live in Northern VA and it should be warmer down there

than it is up here right now.

Best of luck to you,

Jaxi

>

>

>

>

>

> ________________________________

>

>

>

> >>Does part of your house face South? Is there somewhere in that room you

> could put them and leave them?<<

> Just my bedroom window and I really don't want to sleep in a room with a

> stinky

> scoby. And I live in a trailer. They have no insulation. So no room is

> warm,

> window or no window. If that is what you are getting at. I am not sure what

> you

> were getting at, so you can elaborate on this more.

>

> >>Are you putting at least one cup of acidic starter in when you set up a

> new

> batch? Or pasteurized Vinegar if you do not have acidic starter?<<

>

> I put in the amount of starter that my scoby friend gives me when she

> gives me

> a scoby. Since reading this list, I have been considering addng in a half

> cup

> of organic apple cider vinegar but I haven't done it yet. I don't know if

> now is

> the time to do that, mid-ferment.

>

>

> >>I am in Minnesota so it seems hard to believe your house would be that

> much

> colder than mine right now. We JUST had our first 80 degree day of the

> year, and not many 70s either. Do you have a thermometer to see what the

> actual temp in the house is? <<

>

> Yes and it has been chilly. I was still wearing my heavy jacket in the

> house,

> several days of the last few weeks.

>

> Temp should be at least in the 60s in the

> house and the KT should ferment fine, just maybe a bit slower. Maybe use a

> little more starter? More like a cup and a half to 2 cups?

>

> >

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

> >

> >

[Guest guest]

Ahhh ... trailer no insulation ... you may well be colder than my house

then. My house was built in the 1920s but is still pretty well insulated.

They tell me I should add more to the attic but that is whole other thing.

I have mine in my office. The smell doesn't bother me too much but if I

slept in the same room that's make a difference I bet.

I do not know about adding the vinegar mid ferment ... someone else would

have to chime in ... but just make sure it is either pasteurized or boil it

first so the mother of vinegar does not end up competing with the SCOBY.

It does seem you might not be adding enough starter.

Is your night time temp still getting below 60 on a regular basis? I would

think the temp in the trailer should be sitting in at least the 60s now, if

not 70s. I used to live in Northern VA and it should be warmer down there

than it is up here right now.

Best of luck to you,

Jaxi

>

>

>

>

>

> ________________________________

>

>

>

> >>Does part of your house face South? Is there somewhere in that room you

> could put them and leave them?<<

> Just my bedroom window and I really don't want to sleep in a room with a

> stinky

> scoby. And I live in a trailer. They have no insulation. So no room is

> warm,

> window or no window. If that is what you are getting at. I am not sure what

> you

> were getting at, so you can elaborate on this more.

>

> >>Are you putting at least one cup of acidic starter in when you set up a

> new

> batch? Or pasteurized Vinegar if you do not have acidic starter?<<

>

> I put in the amount of starter that my scoby friend gives me when she

> gives me

> a scoby. Since reading this list, I have been considering addng in a half

> cup

> of organic apple cider vinegar but I haven't done it yet. I don't know if

> now is

> the time to do that, mid-ferment.

>

>

> >>I am in Minnesota so it seems hard to believe your house would be that

> much

> colder than mine right now. We JUST had our first 80 degree day of the

> year, and not many 70s either. Do you have a thermometer to see what the

> actual temp in the house is? <<

>

> Yes and it has been chilly. I was still wearing my heavy jacket in the

> house,

> several days of the last few weeks.

>

> Temp should be at least in the 60s in the

> house and the KT should ferment fine, just maybe a bit slower. Maybe use a

> little more starter? More like a cup and a half to 2 cups?

>

> >

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

> >

> >

[Guest guest]

I use a fermenting heating pad and my kombucha brews in 7 days.

Kris

Re: Re: Best way to bottle up extra kombucha?/corks

That's good for you, but you have the nack, tho. Us newbies don't know how to

get it fizzy before it is bottled and flavored. I am still trying to figure

out

how to keep it warm enough to brew in under 4-5 weeks. I started putting it in

my truck over a week ago in the day, then bring ing it into the house at

night,

but the house temp drops down too low. So this week I started to put it into a

cooler and try to keep it warmer than the house at night. I am still working

on

that. I used my Edenpure--that blows heated air--successfully two nights ago.

But last night, the body of my Edenpure got really hot quickly and it is not

supposed to get hot at all, so I got scared and turned it off. I had bought

night lights before this to use like a drop light, but they don't emit enough

heat to get through the dark cloth I use to keep the light off of the scoby.

The

only next cheap thing I can think of is to use a couple bottles of heated

water.

I just don't know how hot of water I can put into those bottles before they

break.

I really don't want to have to boil water all fall, winter and spring in the

cold part of the globe I live in. This kombucha thing is really a lot of work

for me.

________________________________

Hi and EveryOne,

I bottled and flavored hundreds of bottles of KT that I then sold to local

health food stores. Never stored them sealed at room temperature. They were

still flavored and fizzy.

I never let KT sit out for more than a few hours during which time I put some

flavoring in 1/2 gallon bottles for about an hour and then bottled the

flavored

KT in smaller bottles and refrigerated it. No problems.

You do not need to let your bottled KT that is sealed, sit at room temperature

at all. IF a person is home every day and drinking the KT once or several

times

a day then opening the bottle on the counter is no big deal.

However, if you are away, or might forget to open the bottles, it is best not

to

put them there in the first place. First do no harm!

Peace, Love and Harmony,

Bev

>

> This is something that concerns me. I am new to this and all of the

>conflicting information is confusing. I would like to flavour; I would also

>like to get more fizz but the idea of explosions makes me quite afraid of

doing

>second fermentation. If you open it everyday won't you just lose that fizz

that

>you've been after and if you keep it in a safe box, you have to take it out

at

>some point which means it is in your hands and perhaps near your face. How do

>you flavour safely!

>

[Guest guest]

I use a fermenting heating pad and my kombucha brews in 7 days.

Kris

Re: Re: Best way to bottle up extra kombucha?/corks

That's good for you, but you have the nack, tho. Us newbies don't know how to

get it fizzy before it is bottled and flavored. I am still trying to figure

out

how to keep it warm enough to brew in under 4-5 weeks. I started putting it in

my truck over a week ago in the day, then bring ing it into the house at

night,

but the house temp drops down too low. So this week I started to put it into a

cooler and try to keep it warmer than the house at night. I am still working

on

that. I used my Edenpure--that blows heated air--successfully two nights ago.

But last night, the body of my Edenpure got really hot quickly and it is not

supposed to get hot at all, so I got scared and turned it off. I had bought

night lights before this to use like a drop light, but they don't emit enough

heat to get through the dark cloth I use to keep the light off of the scoby.

The

only next cheap thing I can think of is to use a couple bottles of heated

water.

I just don't know how hot of water I can put into those bottles before they

break.

I really don't want to have to boil water all fall, winter and spring in the

cold part of the globe I live in. This kombucha thing is really a lot of work

for me.

________________________________

Hi and EveryOne,

I bottled and flavored hundreds of bottles of KT that I then sold to local

health food stores. Never stored them sealed at room temperature. They were

still flavored and fizzy.

I never let KT sit out for more than a few hours during which time I put some

flavoring in 1/2 gallon bottles for about an hour and then bottled the

flavored

KT in smaller bottles and refrigerated it. No problems.

You do not need to let your bottled KT that is sealed, sit at room temperature

at all. IF a person is home every day and drinking the KT once or several

times

a day then opening the bottle on the counter is no big deal.

However, if you are away, or might forget to open the bottles, it is best not

to

put them there in the first place. First do no harm!

Peace, Love and Harmony,

Bev

>

> This is something that concerns me. I am new to this and all of the

>conflicting information is confusing. I would like to flavour; I would also

>like to get more fizz but the idea of explosions makes me quite afraid of

doing

>second fermentation. If you open it everyday won't you just lose that fizz

that

>you've been after and if you keep it in a safe box, you have to take it out

at

>some point which means it is in your hands and perhaps near your face. How do

>you flavour safely!

>

[Guest guest]

Hi Jaxi

Fantastic! That's absolutely the way to do it! Congratulations!

Margret :-)

> How cold does your house get exactly? It really sounds like you are making

> this too hard. I have heard many say you can brew just fine in cooler

> temps.

>

> I am also new to this. I just started my third round. My house runs cool.

> 60s and under until this week when we finally had our first 80 degree day

> and the inside of the house hit low 70s. My brews have been drinkable at

> 7-8 days. This last batch I bottled last night I let run 14 days because I

> wanted it a bit more tart and I have heard there is some advantages to

> letting brews go at least 10 days if you can without it getting too

> acidic/tart. My brew is very fizzy and this is without a second

> fermentation which I don't feel I need. I like the original/raw. I might

> add some lemon juice when I pour it in my glass but that's about it.

>

> I set my system up and just leave them be. I managed to exercise major self

> control and didn't even taste them until after 8 days last time. I got nice

> full SCOBY formation in all three jars I had going.

>

> I am not saying this to show off. Just to say less is sometimes more. Too

> much attention to them I think might be what is slowing things down so much.

> Too much jostling, too much temp variation throughout the day, ??? Just an

> idea.

--

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