Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 hi grainne, I couldnt have put it better myself, well said. (in foggy UK) I believe in God, only i spell it nature. Lloyd To: original_kombucha From: tirinsu06@... Date: Wed, 16 Mar 2011 14:43:03 +0000 Subject: Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 hi grainne, I couldnt have put it better myself, well said. (in foggy UK) I believe in God, only i spell it nature. Lloyd To: original_kombucha From: tirinsu06@... Date: Wed, 16 Mar 2011 14:43:03 +0000 Subject: Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 " I think .I know " you are 1000% correct on this perspective. - I also have been brewing since '97 under all assorted circumstances and the resilience of the kombucha is phenomenal. -I had used the coffee filter but my climate here said . more air please switched back to the loose woven dish cloth. -Ditto the heating pad and yeast acceleration. -Ditto, " the spoiled tea " . Just sayin' . can relate to your opinions.:-) Dellen:-) Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 You are right Grainnie What remember my first time or two measuring sugar precisely and checking ph before I added the scoby then every day. Keeping a written log on the progress. It is good to try to be precise at first but after a while you get over it. I do recomend guidelines for newbies. Test strip at the beginning to get it right. Then taste it and remember that taste. I always say it just needs to be on the orange or red side instead the purple side. <>< Visit my new Yahoo Group Kefir and Kombucha Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 You are right Grainnie What remember my first time or two measuring sugar precisely and checking ph before I added the scoby then every day. Keeping a written log on the progress. It is good to try to be precise at first but after a while you get over it. I do recomend guidelines for newbies. Test strip at the beginning to get it right. Then taste it and remember that taste. I always say it just needs to be on the orange or red side instead the purple side. <>< Visit my new Yahoo Group Kefir and Kombucha Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 I agree, I have been brewing since 1993 and I have never had a problem with my tea or my kombucha’s. I don’t have a 200 foot well so I have only used distilled and I like it that way. I use green, black and white tea and plain old White Table Sugar. My feeling is if it’s not Broken Don’t Fix it. If you want your tea flavoured do it after you take your Kombucha Mother out. I have never used a heating pad as I don’t want my K-Tea surrounded by an electromagenetic field. I actually move my brewing jars downstairs to the basement where it’s cooler in the Summer. Too much heat and you get too much yeast as Grainne mentioned in her post. I don’t bother with ph strips and the like either. I live in Canada, just have not had much time to post. The Bottom Line is if you have the correct recipe, healthy scoby/kombucha and the right tools you will succeed and have fun brewing nutritious k-tea. Never Never,use flavoured teas, and I know I will get in trouble for this comment. However, I am going to voice my oppinion. The bacterias in a healthy kombucha are crippled by using honey and some oils like bergamont which is the scent in Earl Grey Tea. Once a Kombucha is crippled you cannot restore the healthy bacteria and you are left with a wonderful yeast paddy that I’m sure will produce for you some great fizzy tea with B vitamines and that’s about it. From: dolores dakus Sent: Wednesday, March 16, 2011 12:50 PM To: original_kombucha Subject: RE: Honestly " I think .I know " you are 1000% correct on this perspective. - I also have been brewing since '97 under all assorted circumstances and the resilience of the kombucha is phenomenal. -I had used the coffee filter but my climate here said . more air please switched back to the loose woven dish cloth. -Ditto the heating pad and yeast acceleration. -Ditto, " the spoiled tea " . Just sayin' . can relate to your opinions.:-) Dellen:-) Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 I agree, I have been brewing since 1993 and I have never had a problem with my tea or my kombucha’s. I don’t have a 200 foot well so I have only used distilled and I like it that way. I use green, black and white tea and plain old White Table Sugar. My feeling is if it’s not Broken Don’t Fix it. If you want your tea flavoured do it after you take your Kombucha Mother out. I have never used a heating pad as I don’t want my K-Tea surrounded by an electromagenetic field. I actually move my brewing jars downstairs to the basement where it’s cooler in the Summer. Too much heat and you get too much yeast as Grainne mentioned in her post. I don’t bother with ph strips and the like either. I live in Canada, just have not had much time to post. The Bottom Line is if you have the correct recipe, healthy scoby/kombucha and the right tools you will succeed and have fun brewing nutritious k-tea. Never Never,use flavoured teas, and I know I will get in trouble for this comment. However, I am going to voice my oppinion. The bacterias in a healthy kombucha are crippled by using honey and some oils like bergamont which is the scent in Earl Grey Tea. Once a Kombucha is crippled you cannot restore the healthy bacteria and you are left with a wonderful yeast paddy that I’m sure will produce for you some great fizzy tea with B vitamines and that’s about it. From: dolores dakus Sent: Wednesday, March 16, 2011 12:50 PM To: original_kombucha Subject: RE: Honestly " I think .I know " you are 1000% correct on this perspective. - I also have been brewing since '97 under all assorted circumstances and the resilience of the kombucha is phenomenal. -I had used the coffee filter but my climate here said . more air please switched back to the loose woven dish cloth. -Ditto the heating pad and yeast acceleration. -Ditto, " the spoiled tea " . Just sayin' . can relate to your opinions.:-) Dellen:-) Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 I agree, I have been brewing since 1993 and I have never had a problem with my tea or my kombucha’s. I don’t have a 200 foot well so I have only used distilled and I like it that way. I use green, black and white tea and plain old White Table Sugar. My feeling is if it’s not Broken Don’t Fix it. If you want your tea flavoured do it after you take your Kombucha Mother out. I have never used a heating pad as I don’t want my K-Tea surrounded by an electromagenetic field. I actually move my brewing jars downstairs to the basement where it’s cooler in the Summer. Too much heat and you get too much yeast as Grainne mentioned in her post. I don’t bother with ph strips and the like either. I live in Canada, just have not had much time to post. The Bottom Line is if you have the correct recipe, healthy scoby/kombucha and the right tools you will succeed and have fun brewing nutritious k-tea. Never Never,use flavoured teas, and I know I will get in trouble for this comment. However, I am going to voice my oppinion. The bacterias in a healthy kombucha are crippled by using honey and some oils like bergamont which is the scent in Earl Grey Tea. Once a Kombucha is crippled you cannot restore the healthy bacteria and you are left with a wonderful yeast paddy that I’m sure will produce for you some great fizzy tea with B vitamines and that’s about it. From: dolores dakus Sent: Wednesday, March 16, 2011 12:50 PM To: original_kombucha Subject: RE: Honestly " I think .I know " you are 1000% correct on this perspective. - I also have been brewing since '97 under all assorted circumstances and the resilience of the kombucha is phenomenal. -I had used the coffee filter but my climate here said . more air please switched back to the loose woven dish cloth. -Ditto the heating pad and yeast acceleration. -Ditto, " the spoiled tea " . Just sayin' . can relate to your opinions.:-) Dellen:-) Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 , I live in Edmonton, Ab, and one day, time permitting, would really love to share our different strains. I have done this with my sister and a few others in B.C. and really enjoyed the difference in flavor and over all zing:-) Also concur with the electromagnetic field / honey, oil use /crippling paddy/ cooling off summer heat. Dellen :-) Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 , I live in Edmonton, Ab, and one day, time permitting, would really love to share our different strains. I have done this with my sister and a few others in B.C. and really enjoyed the difference in flavor and over all zing:-) Also concur with the electromagnetic field / honey, oil use /crippling paddy/ cooling off summer heat. Dellen :-) Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 , I live in Edmonton, Ab, and one day, time permitting, would really love to share our different strains. I have done this with my sister and a few others in B.C. and really enjoyed the difference in flavor and over all zing:-) Also concur with the electromagnetic field / honey, oil use /crippling paddy/ cooling off summer heat. Dellen :-) Honestly I think everyone on here needs to relax and let the poor scoby's do their thing.... I ve been brewing for a long long time . Using Kansas well water from 200 + ft deep I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR add the momma and the starter place a coffee filter over the gallon jar mouth with a band set the jar on a dresser in a room with south facing windows. OUT OF DIRECT SUNLIGHT and I leave them alone for 7 - 8 days. other than shifting the jars from front to back as I add another jar every other day. The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer PH strips, LOL what a waste of money. Your sense of taste is all you need. Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea We've also been brewing honey mead in glass carboys for years just my opinion Grainne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 LOL! Been brewing since '94. My first problem was fruit fly worms. They got into a gallon bucket using cheese cloth. Uhm... I think I washed the SCOBY, strained and boiled the tea and re-used it. I do not recommend it but I'm part Malaysian genetics and felt from watching my indigenous grandfather garden, the tropical genes seem to have evolved with more variation of bugs and organisms vs my euro nordic ancestors who were in colder climates. LMAO. Today, I brew half-gallons, double coffee filters and trap fruit flies in sugar vinegar water. They seem to arrive from store bought fruit. Thanks Grainne, thought I was living in the dark ages... feel better now... > > I think everyone on here needs to relax and let the poor scoby's do their thing.... > Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . > And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea > > just my opinion > > Grainne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 LOL! Been brewing since '94. My first problem was fruit fly worms. They got into a gallon bucket using cheese cloth. Uhm... I think I washed the SCOBY, strained and boiled the tea and re-used it. I do not recommend it but I'm part Malaysian genetics and felt from watching my indigenous grandfather garden, the tropical genes seem to have evolved with more variation of bugs and organisms vs my euro nordic ancestors who were in colder climates. LMAO. Today, I brew half-gallons, double coffee filters and trap fruit flies in sugar vinegar water. They seem to arrive from store bought fruit. Thanks Grainne, thought I was living in the dark ages... feel better now... > > I think everyone on here needs to relax and let the poor scoby's do their thing.... > Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . > And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea > > just my opinion > > Grainne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 LOL! Been brewing since '94. My first problem was fruit fly worms. They got into a gallon bucket using cheese cloth. Uhm... I think I washed the SCOBY, strained and boiled the tea and re-used it. I do not recommend it but I'm part Malaysian genetics and felt from watching my indigenous grandfather garden, the tropical genes seem to have evolved with more variation of bugs and organisms vs my euro nordic ancestors who were in colder climates. LMAO. Today, I brew half-gallons, double coffee filters and trap fruit flies in sugar vinegar water. They seem to arrive from store bought fruit. Thanks Grainne, thought I was living in the dark ages... feel better now... > > I think everyone on here needs to relax and let the poor scoby's do their thing.... > Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . > And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea > > just my opinion > > Grainne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 Dear Grainne, it's an exceedingly good opinion - I would say that, because I think exactly the same way ;-) Blessings, Margret, in still miserably foggy Britain ... good job, the scobys smile at me every morning ;-) In message <ilqi9n+sib7eGroups> you wrote: > I think everyone on here needs to relax and let the poor scoby's do their thing.... > > I ve been brewing for a long long time . > Using Kansas well water from 200 + ft deep > I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR > add the momma and the starter > place a coffee filter over the gallon jar mouth with a band > set the jar on a dresser in a room with south facing windows. > OUT OF DIRECT SUNLIGHT > and I leave them alone for 7 - 8 days. > other than shifting the jars from front to back as I add another jar every other day. > The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, > I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group > Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer > PH strips, LOL what a waste of money. Your sense of taste is all you need. > Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . > And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea > We've also been brewing honey mead in glass carboys for years > > just my opinion > > Grainne -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com JESUS - No other name under heaven given by which we must be saved! (Bible - Acts 4:12) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 Dear Grainne, it's an exceedingly good opinion - I would say that, because I think exactly the same way ;-) Blessings, Margret, in still miserably foggy Britain ... good job, the scobys smile at me every morning ;-) In message <ilqi9n+sib7eGroups> you wrote: > I think everyone on here needs to relax and let the poor scoby's do their thing.... > > I ve been brewing for a long long time . > Using Kansas well water from 200 + ft deep > I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR > add the momma and the starter > place a coffee filter over the gallon jar mouth with a band > set the jar on a dresser in a room with south facing windows. > OUT OF DIRECT SUNLIGHT > and I leave them alone for 7 - 8 days. > other than shifting the jars from front to back as I add another jar every other day. > The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, > I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group > Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer > PH strips, LOL what a waste of money. Your sense of taste is all you need. > Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . > And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea > We've also been brewing honey mead in glass carboys for years > > just my opinion > > Grainne -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com JESUS - No other name under heaven given by which we must be saved! (Bible - Acts 4:12) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 Dear Grainne, it's an exceedingly good opinion - I would say that, because I think exactly the same way ;-) Blessings, Margret, in still miserably foggy Britain ... good job, the scobys smile at me every morning ;-) In message <ilqi9n+sib7eGroups> you wrote: > I think everyone on here needs to relax and let the poor scoby's do their thing.... > > I ve been brewing for a long long time . > Using Kansas well water from 200 + ft deep > I brew the tea - I USE GREEN TEA and WHITE TABLE SUGAR > add the momma and the starter > place a coffee filter over the gallon jar mouth with a band > set the jar on a dresser in a room with south facing windows. > OUT OF DIRECT SUNLIGHT > and I leave them alone for 7 - 8 days. > other than shifting the jars from front to back as I add another jar every other day. > The ONLY concession I ever make to the 'comfort' of the scoby's is on the really extremely cold nights I turn on an extra heater to keep the room at 66 - 70 degrees, > I have soo many thick, healthy, EXTREMELY prolific scobys that I 'm giving them away to a local group > Heating pads, NO WAY, too much warmth increases the yeast growth, which makes the brew taste and smell yeasty, like beer > PH strips, LOL what a waste of money. Your sense of taste is all you need. > Think about it, the originators did NOT have these things, they left nature alone and let her do her thing . > And Honestly, you all are giving yourselves way too much stress over what is basically just 'spoiled' tea > We've also been brewing honey mead in glass carboys for years > > just my opinion > > Grainne -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com JESUS - No other name under heaven given by which we must be saved! (Bible - Acts 4:12) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 Grainne, You are an experienced brewer so it is easy to sit in judgment of others. But most of these questions are from new people and all of what is involved doesn't make much sense and it's a bit intimidating. I know I was. I didn't know if I did one thing wrong that it would cause some harmful bacteria and cause some unknowing health problem. But once a person gains the wisdom of experience, which we get from reading in here, then we can offer advise. I would suggest that when you read something that you can offer help, just do it and remember you had to start somewhere too. Thanks for your advice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 Grainne, You are an experienced brewer so it is easy to sit in judgment of others. But most of these questions are from new people and all of what is involved doesn't make much sense and it's a bit intimidating. I know I was. I didn't know if I did one thing wrong that it would cause some harmful bacteria and cause some unknowing health problem. But once a person gains the wisdom of experience, which we get from reading in here, then we can offer advise. I would suggest that when you read something that you can offer help, just do it and remember you had to start somewhere too. Thanks for your advice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 Grainne, You are an experienced brewer so it is easy to sit in judgment of others. But most of these questions are from new people and all of what is involved doesn't make much sense and it's a bit intimidating. I know I was. I didn't know if I did one thing wrong that it would cause some harmful bacteria and cause some unknowing health problem. But once a person gains the wisdom of experience, which we get from reading in here, then we can offer advise. I would suggest that when you read something that you can offer help, just do it and remember you had to start somewhere too. Thanks for your advice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I didn't hear any kind of judgement in Grainne's message - and when I was a new brewer, I would have been VERY happy if someone had told me what she just posted! I actually threw out more than one batch which I now realize would have probably been fine, and wound up without any scobies for an extended period of time because I got rid of some perfectly healthy ones which had been brewing " too long " and I was sure would have died (about 3 weeks total time). If I'd known how hearty kombucha colonies are, I would have had a much easier time getting started. There is a HUGE difference between " sitting in judgement " and just sharing some advice about the fact that kombucha is a very strong and resilient organism. Pippa Subject: Re: Honestly To: original_kombucha Date: Thursday, March 17, 2011, 8:50 AM Grainne, You are an experienced brewer so it is easy to sit in judgment of others. But most of these questions are from new people and all of what is involved doesn't make much sense and it's a bit intimidating. I know I was. I didn't know if I did one thing wrong that it would cause some harmful bacteria and cause some unknowing health problem. But once a person gains the wisdom of experience, which we get from reading in here, then we can offer advise. I would suggest that when you read something that you can offer help, just do it and remember you had to start somewhere too. Thanks for your advice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I didn't hear any kind of judgement in Grainne's message - and when I was a new brewer, I would have been VERY happy if someone had told me what she just posted! I actually threw out more than one batch which I now realize would have probably been fine, and wound up without any scobies for an extended period of time because I got rid of some perfectly healthy ones which had been brewing " too long " and I was sure would have died (about 3 weeks total time). If I'd known how hearty kombucha colonies are, I would have had a much easier time getting started. There is a HUGE difference between " sitting in judgement " and just sharing some advice about the fact that kombucha is a very strong and resilient organism. Pippa Subject: Re: Honestly To: original_kombucha Date: Thursday, March 17, 2011, 8:50 AM Grainne, You are an experienced brewer so it is easy to sit in judgment of others. But most of these questions are from new people and all of what is involved doesn't make much sense and it's a bit intimidating. I know I was. I didn't know if I did one thing wrong that it would cause some harmful bacteria and cause some unknowing health problem. But once a person gains the wisdom of experience, which we get from reading in here, then we can offer advise. I would suggest that when you read something that you can offer help, just do it and remember you had to start somewhere too. Thanks for your advice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I didn't hear any kind of judgement in Grainne's message - and when I was a new brewer, I would have been VERY happy if someone had told me what she just posted! I actually threw out more than one batch which I now realize would have probably been fine, and wound up without any scobies for an extended period of time because I got rid of some perfectly healthy ones which had been brewing " too long " and I was sure would have died (about 3 weeks total time). If I'd known how hearty kombucha colonies are, I would have had a much easier time getting started. There is a HUGE difference between " sitting in judgement " and just sharing some advice about the fact that kombucha is a very strong and resilient organism. Pippa Subject: Re: Honestly To: original_kombucha Date: Thursday, March 17, 2011, 8:50 AM Grainne, You are an experienced brewer so it is easy to sit in judgment of others. But most of these questions are from new people and all of what is involved doesn't make much sense and it's a bit intimidating. I know I was. I didn't know if I did one thing wrong that it would cause some harmful bacteria and cause some unknowing health problem. But once a person gains the wisdom of experience, which we get from reading in here, then we can offer advise. I would suggest that when you read something that you can offer help, just do it and remember you had to start somewhere too. Thanks for your advice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I'm new at brewing (on my third brew) and I was happy to read her post too, because I've done WAY to much reading online and was frankly scared to death that my scoby was going to become toxic and hurt us, instead of help us. From what I had read, if you do something wrong you run the risk of it not being good bacteria or fungus, and so was kinda worried about ever passing on the scoby's, in case they weren't " good " ones. With her post, she calmed some of my fears enough to stop thinking about it all the time. I'm so thankful for all who share on this group, cause being a newbie I have a LOT to learn! I know there are different opinions about how to brew, and what to use to brew...and I think it's good to hear what everyone does, so we can learn what may or may not work for us. My first brew took forever to start making a scoby, I thought I had done something wrong to kill it, but it finally started working and made a beautiful baby. I figured it must have had jet lag or something. *giggle* The 2nd one I left for 10 days, the 3rd for 7...although I'm not sure if it was brewed as much as it should have been. I like the taste of it better, but since my hubby is diabetic, I'm wondering if it should have been longer, so it was more vinegary. Anyway, it's fun learning about it, and eventually maybe I'll get it down to where I know exactly how long is best to leave it brew, so I don't keep checking it everyday after it's been brewing a while. I also love hearing how it's helped everyone. So anyway thanks a lot for sharing your experiences in brewing and in how it's helped you!! Deb www.dapperdoxie.com " Remember when you quit laughing, you quit living. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I'm new at brewing (on my third brew) and I was happy to read her post too, because I've done WAY to much reading online and was frankly scared to death that my scoby was going to become toxic and hurt us, instead of help us. From what I had read, if you do something wrong you run the risk of it not being good bacteria or fungus, and so was kinda worried about ever passing on the scoby's, in case they weren't " good " ones. With her post, she calmed some of my fears enough to stop thinking about it all the time. I'm so thankful for all who share on this group, cause being a newbie I have a LOT to learn! I know there are different opinions about how to brew, and what to use to brew...and I think it's good to hear what everyone does, so we can learn what may or may not work for us. My first brew took forever to start making a scoby, I thought I had done something wrong to kill it, but it finally started working and made a beautiful baby. I figured it must have had jet lag or something. *giggle* The 2nd one I left for 10 days, the 3rd for 7...although I'm not sure if it was brewed as much as it should have been. I like the taste of it better, but since my hubby is diabetic, I'm wondering if it should have been longer, so it was more vinegary. Anyway, it's fun learning about it, and eventually maybe I'll get it down to where I know exactly how long is best to leave it brew, so I don't keep checking it everyday after it's been brewing a while. I also love hearing how it's helped everyone. So anyway thanks a lot for sharing your experiences in brewing and in how it's helped you!! Deb www.dapperdoxie.com " Remember when you quit laughing, you quit living. " Quote Link to comment Share on other sites More sharing options...
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