Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. Orrilia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 If you put your kt in a jug with a screw-type lid, you can keep the lid sligtly cocked. I have gallon jugs with lids that I use for the secondary ferment. Even let considerable space in the jug and it will not burst. Another idea for if you have all your kt in individual bottles, you can lay them on their side. That will give them more air distribution as it ferments. ________________________________ To: original_kombucha Sent: Thursday, July 14, 2011 3:47 PM Subject: Re: Storage of KT Â Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. Orrilia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Thanks so much Lynn for this helpful information. Are your jugs glass or plastic? Orrilia ________________________________ To: " original_kombucha " <original_kombucha > Sent: Thu, July 14, 2011 10:02:39 PM Subject: Re: Storage of KT If you put your kt in a jug with a screw-type lid, you can keep the lid sligtly cocked. I have gallon jugs with lids that I use for the secondary ferment. Even let considerable space in the jug and it will not burst. Another idea for if you have all your kt in individual bottles, you can lay them on their side. That will give them more air distribution as it ferments. ________________________________ To: original_kombucha Sent: Thursday, July 14, 2011 3:47 PM Subject: Re: Storage of KT Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. Orrilia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Thanks so much Lynn for this helpful information. Are your jugs glass or plastic? Orrilia ________________________________ To: " original_kombucha " <original_kombucha > Sent: Thu, July 14, 2011 10:02:39 PM Subject: Re: Storage of KT If you put your kt in a jug with a screw-type lid, you can keep the lid sligtly cocked. I have gallon jugs with lids that I use for the secondary ferment. Even let considerable space in the jug and it will not burst. Another idea for if you have all your kt in individual bottles, you can lay them on their side. That will give them more air distribution as it ferments. ________________________________ To: original_kombucha Sent: Thursday, July 14, 2011 3:47 PM Subject: Re: Storage of KT Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. Orrilia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Thanks so much Lynn for this helpful information. Are your jugs glass or plastic? Orrilia ________________________________ To: " original_kombucha " <original_kombucha > Sent: Thu, July 14, 2011 10:02:39 PM Subject: Re: Storage of KT If you put your kt in a jug with a screw-type lid, you can keep the lid sligtly cocked. I have gallon jugs with lids that I use for the secondary ferment. Even let considerable space in the jug and it will not burst. Another idea for if you have all your kt in individual bottles, you can lay them on their side. That will give them more air distribution as it ferments. ________________________________ To: original_kombucha Sent: Thursday, July 14, 2011 3:47 PM Subject: Re: Storage of KT Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. Orrilia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 Always use glass. I am a member of freecycle and got my first ones and my scobys and new friends there. Flea markets and even yard sales are another great source. ________________________________ To: original_kombucha Sent: Thursday, July 14, 2011 11:01 PM Subject: Re: Storage of KT  Thanks so much Lynn for this helpful information. Are your jugs glass or plastic? Orrilia ________________________________ To: " original_kombucha " <original_kombucha > Sent: Thu, July 14, 2011 10:02:39 PM Subject: Re: Storage of KT If you put your kt in a jug with a screw-type lid, you can keep the lid sligtly cocked. I have gallon jugs with lids that I use for the secondary ferment. Even let considerable space in the jug and it will not burst. Another idea for if you have all your kt in individual bottles, you can lay them on their side. That will give them more air distribution as it ferments. ________________________________ To: original_kombucha Sent: Thursday, July 14, 2011 3:47 PM Subject: Re: Storage of KT  Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. Orrilia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 Always use glass. I am a member of freecycle and got my first ones and my scobys and new friends there. Flea markets and even yard sales are another great source. ________________________________ To: original_kombucha Sent: Thursday, July 14, 2011 11:01 PM Subject: Re: Storage of KT  Thanks so much Lynn for this helpful information. Are your jugs glass or plastic? Orrilia ________________________________ To: " original_kombucha " <original_kombucha > Sent: Thu, July 14, 2011 10:02:39 PM Subject: Re: Storage of KT If you put your kt in a jug with a screw-type lid, you can keep the lid sligtly cocked. I have gallon jugs with lids that I use for the secondary ferment. Even let considerable space in the jug and it will not burst. Another idea for if you have all your kt in individual bottles, you can lay them on their side. That will give them more air distribution as it ferments. ________________________________ To: original_kombucha Sent: Thursday, July 14, 2011 3:47 PM Subject: Re: Storage of KT  Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. Orrilia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 I do continuous brewing and I have used the porcelain 2 1/2 gallon porcelain container from the Happy Herbalist: http://www.happyherbalist.com/212gallonporcleinwithspigotbluestripleadfree.aspx I have never had any problems with it. Before that, I used glass. Joyce M. > ** > > > Always use glass. I am a member of freecycle and got my first ones and my > scobys and new friends there. Flea markets and even yard sales are another > great source. > -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 I do continuous brewing and I have used the porcelain 2 1/2 gallon porcelain container from the Happy Herbalist: http://www.happyherbalist.com/212gallonporcleinwithspigotbluestripleadfree.aspx I have never had any problems with it. Before that, I used glass. Joyce M. > ** > > > Always use glass. I am a member of freecycle and got my first ones and my > scobys and new friends there. Flea markets and even yard sales are another > great source. > -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 Thats smart thinking laying it on its side!!! Big brownie points for being so sharp!!! > If you put your kt in a jug with a screw-type lid, you can keep the lid sligtly cocked. I have gallon jugs with lids that I use for the secondary ferment. Even let considerable space in the jug and it will not burst. > > Another idea for if you have all your kt in individual bottles, you can lay them on their side. That will give them more air distribution as it ferments. > > ________________________________ > > To: original_kombucha > Sent: Thursday, July 14, 2011 3:47 PM > Subject: Re: Storage of KT > > > Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. > > Orrilia > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 Thats smart thinking laying it on its side!!! Big brownie points for being so sharp!!! > If you put your kt in a jug with a screw-type lid, you can keep the lid sligtly cocked. I have gallon jugs with lids that I use for the secondary ferment. Even let considerable space in the jug and it will not burst. > > Another idea for if you have all your kt in individual bottles, you can lay them on their side. That will give them more air distribution as it ferments. > > ________________________________ > > To: original_kombucha > Sent: Thursday, July 14, 2011 3:47 PM > Subject: Re: Storage of KT > > > Hi.I had a question.I have a lot of KT to store but I do not have enough room in my fridge to store all of the bottles.Does anyone know how to store KT in a container without putting it in the fridge or without the containers exploding? Thanks for any help. > > Orrilia > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 I also use the continuous brew jugs. I like the convenience of them. Someone just gave me another style yesterday because she actually does not like it. I guess we all have our preferred styles. But the question posed to me was about plastic. I was asked if plastic can be used. That is what I addressed. It just has to be a non-porous container. So that leaves out plastic, metal, and even wooden kegs. I have seen a youtube video this week, though, of someone making kefir in the same plastic bottles that the milk is already bought in. So I guess with kefir it does not matter if we use plastic. I will still choose to use glass, though. ________________________________ To: original_kombucha Sent: Friday, July 15, 2011 8:52 AM Subject: Re: Storage of KT  I do continuous brewing and I have used the porcelain 2 1/2 gallon porcelain container from the Happy Herbalist: http://www.happyherbalist.com/212gallonporcleinwithspigotbluestripleadfree.aspx I have never had any problems with it. Before that, I used glass. Joyce M. > ** > > > Always use glass. I am a member of freecycle and got my first ones and my > scobys and new friends there. Flea markets and even yard sales are another > great source. > -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 I also use the continuous brew jugs. I like the convenience of them. Someone just gave me another style yesterday because she actually does not like it. I guess we all have our preferred styles. But the question posed to me was about plastic. I was asked if plastic can be used. That is what I addressed. It just has to be a non-porous container. So that leaves out plastic, metal, and even wooden kegs. I have seen a youtube video this week, though, of someone making kefir in the same plastic bottles that the milk is already bought in. So I guess with kefir it does not matter if we use plastic. I will still choose to use glass, though. ________________________________ To: original_kombucha Sent: Friday, July 15, 2011 8:52 AM Subject: Re: Storage of KT  I do continuous brewing and I have used the porcelain 2 1/2 gallon porcelain container from the Happy Herbalist: http://www.happyherbalist.com/212gallonporcleinwithspigotbluestripleadfree.aspx I have never had any problems with it. Before that, I used glass. Joyce M. > ** > > > Always use glass. I am a member of freecycle and got my first ones and my > scobys and new friends there. Flea markets and even yard sales are another > great source. > -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 Thanks for the info.  I have just bottled my 4th batch.  I have thought about converting to continuous brew, but, haven & #39;t yet.  I do love the carbonation!  My 3rd batch wasn & #39;t very carbonated and I wound up dumping out all of the bottles:(.  I just can & #39;t like it without a lot of fizz. I am hoping this batch is better. I raised the temp in my apartment thinking it was just too cold in there for the yeast.  So, we & #39;ll see. I will be watching to see how your carbonation does with your continuous brew.  It will help me to determine if I want to go that route. ________________________________ From: Joyce & lt;jmillerwolfe@... & gt; To: original_kombucha Sent: Friday, July 15, 2011 12:56 PM Subject: Re: Storage of KT  On Fri, Jul 15, 2011 at 7:54 AM, Spero & lt;lisa.spero@... & gt; wrote: How & #39;s the carbonation in the continuous brew? , It has been, as I have said before, a couple or several years since I have make KT and so, I am just getting my first batch going. Right now, it is ready for its first addition, and what I have is very very carbonated. But that doesn & #39;t tell me much, and I really am not sure about previously. I know that even with continuous brew, I had to bottle the amount I couldn & #39;t drink, and outside of my dogs, I have no one to share it with. The 5 bottles that I opened recently that were two or three years old vary: three of them were highly carbonated; one was weakly carbonated; and the fifth was flat. All tasted good, but I really prefer the carbonation. I will keep the list posted as I go further and further into continuous brewing. I know I have to empty the container once or twice a year to clean it, but other than that, keep it in a clean place, tend to it when I draw down, and keep going. JoyceM -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 Thanks for the info.  I have just bottled my 4th batch.  I have thought about converting to continuous brew, but, haven & #39;t yet.  I do love the carbonation!  My 3rd batch wasn & #39;t very carbonated and I wound up dumping out all of the bottles:(.  I just can & #39;t like it without a lot of fizz. I am hoping this batch is better. I raised the temp in my apartment thinking it was just too cold in there for the yeast.  So, we & #39;ll see. I will be watching to see how your carbonation does with your continuous brew.  It will help me to determine if I want to go that route. ________________________________ From: Joyce & lt;jmillerwolfe@... & gt; To: original_kombucha Sent: Friday, July 15, 2011 12:56 PM Subject: Re: Storage of KT  On Fri, Jul 15, 2011 at 7:54 AM, Spero & lt;lisa.spero@... & gt; wrote: How & #39;s the carbonation in the continuous brew? , It has been, as I have said before, a couple or several years since I have make KT and so, I am just getting my first batch going. Right now, it is ready for its first addition, and what I have is very very carbonated. But that doesn & #39;t tell me much, and I really am not sure about previously. I know that even with continuous brew, I had to bottle the amount I couldn & #39;t drink, and outside of my dogs, I have no one to share it with. The 5 bottles that I opened recently that were two or three years old vary: three of them were highly carbonated; one was weakly carbonated; and the fifth was flat. All tasted good, but I really prefer the carbonation. I will keep the list posted as I go further and further into continuous brewing. I know I have to empty the container once or twice a year to clean it, but other than that, keep it in a clean place, tend to it when I draw down, and keep going. JoyceM -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 > ** > I will be watching to see how your carbonation does with your continuous > brew. It will help me to determine if I want to go that route. > > I'll be watching for that, too, . I love the carbonation, and just dumped one of my three year old bottle because it was flat. The other four were all nicely carbonated, and i am now on my last one. The quart I removed from the fermenting today is very very carbonated, don't know if that will hold up in the fridge or not. I am waiting for the new quart to come to room temperature before adding it. There was a gallon fermented, and I won't touch it for a few days after I add the new quart this afternoon.I don't drink very much yet, maybe a half a cup a day. Want to get to a point where I always have enough fro me and for my dogs. Joyce -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 , I think that the carbonation won't work doing this. I put a quart of KT in a glass canning bottle with a plastic lid in the fridge -- it was fizzy when I put it in the fridge; not fizzy an hour later. I think if I want fizzy that I will need to do a secondary ferment, but if I want to have the convenience of continuous brewing, I will need to give up on the fizz . . . unless someone else know if there is something else I can do to retain it. Joyce On Fri, Jul 15, 2011 at 4:01 PM, Joyce wrote: > > > > >> ** >> I will be watching to see how your carbonation does with your continuous >> brew. It will help me to determine if I want to go that route. >> >> I'll be watching for that, too, . I love the carbonation, and just > dumped one of my three year old bottle because it was flat. The other four > were all nicely carbonated, and i am now on my last one. > > The quart I removed from the fermenting today is very very carbonated, > don't know if that will hold up in the fridge or not. I am waiting for the > new quart to come to room temperature before adding it. > > There was a gallon fermented, and I won't touch it for a few days after I > add the new quart this afternoon.I don't drink very much yet, maybe a half a > cup a day. Want to get to a point where I always have enough fro me and for > my dogs. > > Joyce > > -- > Support Airedale Rescue-Buy a pattern > http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ > > > www.dearjubilee.com www.dearjubilee-joyce.blogspot.com > dearjubilee-inmyfatherswords.blogspot.com/ > > -- Support Airedale Rescue-Buy a pattern http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ www.dearjubilee.com www.dearjubilee-joyce.blogspot.com dearjubilee-inmyfatherswords.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2011 Report Share Posted September 10, 2011 Please excuse me for this seemingly naive question, but how can KT be used outwardly and not leave a sticky film in every application?  My brews still take 2-3 weeks, so I have not ever had an extra batch to play with. I have about five crocks and jugs going new this week because my brews take so long.  Maybe I should get a book and learn the ins and outs of how to get a healthier scoby or something. I don't really know. It seems like brewing is so easy, it shouldn't need a book study.  My very first brew, that I took north for my Dad in March, that he barely drank any of, when I visited him last week, tasted WONDERFUL. He had it refrigerated all this time, in swingtop bottles. I was also shocked at the brewing scoby in the gallon jug that I had also taken with the bottled brew that day. It was the healthiest, happiest scoby I have ever seen. About 5 layers thick and perfectly symetrical and evenly creamy in color all the way through. Just beautiful. That scoby came from me and even mine that are sitting the the scoby hotel all summer don't look near that nice. The only thing I can think that is different is that his jar had a towel over it all these months. My gallon-jar-scoby hotel is sealed with a lid. Unless, scobys like the air in his house. He burns coal. Could it be that! Coal really does permeate the air. To give you an idea, when I stay there, about three times a year for 3 days each time, at least one day I will wake up with a headache or a near headache. Also, I used to burn coal, too. So when I moved, I moved out of that situation and my breathing became clearer as my lungs cleared out. So coal really does permeate the air.  I made new tea for his jug, but I haven't pestered him about tending it and he hasn't mentioned that he has. So I don't know how it is behaving in the new brew. From: yoganandaom OM@...  Hi Joyce, No need to throw out flat brews, KT has many uses besides drinking. It makes a great hair rinse, skin toner, or window cleaner, plus acid loving plants really appreciate it too. You should see my roses. There are lots of other uses for KT but this will give you some ideas I developed several Kombucha Manna Skin and Hair Care products which i used to sell in health food stores. The recipes are available free from our KMI Newsletters see #12. http://users.bestweb.net/~om/kmi/news.html Enjoy, Bev > > > ** > > I will be watching to see how your carbonation does with your continuous > > brew. It will help me to determine if I want to go that route. > > > > I'll be watching for that, too, . I love the carbonation, and just > dumped one of my three year old bottle because it was flat. The other four > were all nicely carbonated, and i am now on my last one. > > The quart I removed from the fermenting today is very very carbonated, don't > know if that will hold up in the fridge or not. I am waiting for the new > quart to come to room temperature before adding it. > > There was a gallon fermented, and I won't touch it for a few days after I > add the new quart this afternoon.I don't drink very much yet, maybe a half a > cup a day. Want to get to a point where I always have enough fro me and for > my dogs. > > Joyce > > -- > Support Airedale Rescue-Buy a pattern > http://www.airedalerescue.net/alphabet/a_is_for_airedale/patterns/ > > > www.dearjubilee.com www.dearjubilee-joyce.blogspot.com > dearjubilee-inmyfatherswords.blogspot.com/ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2011 Report Share Posted September 10, 2011 I don't know who you are replying to, but since it could be me and about my Dad's prize-winning scobys, I might add that I have five other crocks and jugs going and none of my scobys look like my dad's. And they all have cloth napkins over them. The kombucha mama is the person I saw show us how to start a scoby hotel and she used a lid on her jar. I assumed that was to keep kt from evaporating, but beyond that, I did not know why a lid might or might not be the preferred top for a scoby hotel. http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html?awt_l=AH9It\ & awt_m=KndEB9_2eo5jLN  I wonder if the material of the napkins I use on all my other brews is not right. It is 100% polyester. I was given these by a kt brewer who used them to cover her own brews. She was cleaning out to move across the country, so she passed quite a few things to me.  So I assumed they would be fine for me. But since nothing is really coming out right for me, and all my kt & kefir endeavours came to me from successful brewers, I have to think I am doing something wrong. Even my Dad's kt brew didn't brew in 7 - 10 days and he keeps heat in his house for his old body to keep limber. I took one of Dad's scobys and started a brew for a lady in the next town and her brew is approaching the 2-week period, too.  Maybe it's the kind of teas we use. I just don't have a clue. To: original_kombucha Sent: Saturday, September 10, 2011 9:44 AM Subject: Re: Storage of KT  I imagine that you'll get many similar replies, but you've identified your own problem. Scobys need air, and yes, you need a cloth over your jar, not a lid. Text portions of this message have been removed] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2011 Report Share Posted September 10, 2011 I don't know who you are replying to, but since it could be me and about my Dad's prize-winning scobys, I might add that I have five other crocks and jugs going and none of my scobys look like my dad's. And they all have cloth napkins over them. The kombucha mama is the person I saw show us how to start a scoby hotel and she used a lid on her jar. I assumed that was to keep kt from evaporating, but beyond that, I did not know why a lid might or might not be the preferred top for a scoby hotel. http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html?awt_l=AH9It\ & awt_m=KndEB9_2eo5jLN  I wonder if the material of the napkins I use on all my other brews is not right. It is 100% polyester. I was given these by a kt brewer who used them to cover her own brews. She was cleaning out to move across the country, so she passed quite a few things to me.  So I assumed they would be fine for me. But since nothing is really coming out right for me, and all my kt & kefir endeavours came to me from successful brewers, I have to think I am doing something wrong. Even my Dad's kt brew didn't brew in 7 - 10 days and he keeps heat in his house for his old body to keep limber. I took one of Dad's scobys and started a brew for a lady in the next town and her brew is approaching the 2-week period, too.  Maybe it's the kind of teas we use. I just don't have a clue. To: original_kombucha Sent: Saturday, September 10, 2011 9:44 AM Subject: Re: Storage of KT  I imagine that you'll get many similar replies, but you've identified your own problem. Scobys need air, and yes, you need a cloth over your jar, not a lid. Text portions of this message have been removed] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2011 Report Share Posted September 10, 2011 I have never had a brew come in before 20 days. I have a cool 70 to 75 temp range. I would love to bottle up after a week or two. Some of my SCOBY's are thin and ugly then some are round and thick and all one cream color. Every brew starts the same but in the end I have different results. I am really looking for more fizz that's why I brew longer but still have love fizz if any. I still love this stuff and my wife also is enjoying it. We are spreading the word and soon will have many locals brewing for themselves. Stay cool, in O'Fallon, MO > ** > > > I don't know who you are replying to, but since it could be me and about my > Dad's prize-winning scobys, I might add that I have five other crocks and > jugs going and none of my scobys look like my dad's. And they all have cloth > napkins over them. The kombucha mama is the person I saw show us how to > start a scoby hotel and she used a lid on her jar. I assumed that was to > keep kt from evaporating, but beyond that, I did not know why a lid might or > might not be the preferred top for a scoby hotel. > > http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html?awt_l=AH9It\ & awt_m=KndEB9_2eo5jLN > > I wonder if the material of the napkins I use on all my other brews is not > right. It is 100% polyester. I was given these by a kt brewer who used > them to cover her own brews. She was cleaning out to move across the > country, so she passed quite a few things to me. So I assumed they would be > fine for me. But since nothing is really coming out right for me, and all my > kt & kefir endeavours came to me from successful brewers, I have to think I > am doing something wrong. Even my Dad's kt brew didn't brew in 7 - 10 days > and he keeps heat in his house for his old body to keep limber. I took one > of Dad's scobys and started a brew for a lady in the next town and her brew > is approaching the 2-week period, too. > > Maybe it's the kind of teas we use. I just don't have a clue. > > > To: original_kombucha > Sent: Saturday, September 10, 2011 9:44 AM > Subject: Re: Storage of KT > > > I imagine that you'll get many similar replies, but you've identified your > own problem. Scobys need air, and yes, you need a cloth over your jar, not a > lid. > > > Text portions of this message have been removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2011 Report Share Posted September 10, 2011 I have never had a brew come in before 20 days. I have a cool 70 to 75 temp range. I would love to bottle up after a week or two. Some of my SCOBY's are thin and ugly then some are round and thick and all one cream color. Every brew starts the same but in the end I have different results. I am really looking for more fizz that's why I brew longer but still have love fizz if any. I still love this stuff and my wife also is enjoying it. We are spreading the word and soon will have many locals brewing for themselves. Stay cool, in O'Fallon, MO > ** > > > I don't know who you are replying to, but since it could be me and about my > Dad's prize-winning scobys, I might add that I have five other crocks and > jugs going and none of my scobys look like my dad's. And they all have cloth > napkins over them. The kombucha mama is the person I saw show us how to > start a scoby hotel and she used a lid on her jar. I assumed that was to > keep kt from evaporating, but beyond that, I did not know why a lid might or > might not be the preferred top for a scoby hotel. > > http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html?awt_l=AH9It\ & awt_m=KndEB9_2eo5jLN > > I wonder if the material of the napkins I use on all my other brews is not > right. It is 100% polyester. I was given these by a kt brewer who used > them to cover her own brews. She was cleaning out to move across the > country, so she passed quite a few things to me. So I assumed they would be > fine for me. But since nothing is really coming out right for me, and all my > kt & kefir endeavours came to me from successful brewers, I have to think I > am doing something wrong. Even my Dad's kt brew didn't brew in 7 - 10 days > and he keeps heat in his house for his old body to keep limber. I took one > of Dad's scobys and started a brew for a lady in the next town and her brew > is approaching the 2-week period, too. > > Maybe it's the kind of teas we use. I just don't have a clue. > > > To: original_kombucha > Sent: Saturday, September 10, 2011 9:44 AM > Subject: Re: Storage of KT > > > I imagine that you'll get many similar replies, but you've identified your > own problem. Scobys need air, and yes, you need a cloth over your jar, not a > lid. > > > Text portions of this message have been removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2011 Report Share Posted September 10, 2011 I am glad to know your brews take long. Tho temp was not a problem this summer. My house was plenty warm.  I love this stuff, too and am spreading it around freely. I just spoke with a clerk at a store yesterday and I will be taking her a scoby soon. She is sick and wears those rubber band things on the wrist with the shiny dots above and under your wrist. She says they work and she has a few different colors. She has been very sickly and she showed me her bottle of MDew at her register and I told her she needed to get off of that dangerous stuff. She knows it, too, but can't find anything else she likes to drink. Since I gathered that she was looking all among sodas, I told her about KT and she is interested, so I will take her one of my extra scobys. Even though I do not see any real results, just the digestive health I know it will provide is enough for me to keep drinking it. I am not doctoring myself for anything, (I gave them up 4 years ago) so I really don't actually know what it might be doing for me. I also have too much lag time between brews, so that does not help It may not be doing anything yet. I've had some kefir every day this summer tho, but that still is not brewing right and I am afraid that my grains will not make it through the winter. They have not grown all summer.  Hey - does anyone know if we can trust DOMINO to put out a pure organic unadulterated sugar? Check this out. This is cheaper than any other organic sugar that I know of.  http://www.dominosugar.com/sugar/organic-sugar  I discovered it when I called a grocery store to see if they had Woodstock Farms at a better price than what I had found so far and they did not. But they had domino. So I looked it up online and found this site. To: original_kombucha Sent: Saturday, September 10, 2011 2:10 PM Subject: Re: Storage of KT  I have never had a brew come in before 20 days. I have a cool 70 to 75 temp range. I would love to bottle up after a week or two. Some of my SCOBY's are thin and ugly then some are round and thick and all one cream color. Every brew starts the same but in the end I have different results. I am really looking for more fizz that's why I brew longer but still have love fizz if any. I still love this stuff and my wife also is enjoying it. We are spreading the word and soon will have many locals brewing for themselves. Stay cool, in O'Fallon, MO > ** > > > I don't know who you are replying to, but since it could be me and about my > Dad's prize-winning scobys, I might add that I have five other crocks and > jugs going and none of my scobys look like my dad's. And they all have cloth > napkins over them. The kombucha mama is the person I saw show us how to > start a scoby hotel and she used a lid on her jar. I assumed that was to > keep kt from evaporating, but beyond that, I did not know why a lid might or > might not be the preferred top for a scoby hotel. > > http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html?awt_l=AH9It\ & awt_m=KndEB9_2eo5jLN > > I wonder if the material of the napkins I use on all my other brews is not > right. It is 100% polyester. I was given these by a kt brewer who used > them to cover her own brews. She was cleaning out to move across the > country, so she passed quite a few things to me. So I assumed they would be > fine for me. But since nothing is really coming out right for me, and all my > kt & kefir endeavours came to me from successful brewers, I have to think I > am doing something wrong. Even my Dad's kt brew didn't brew in 7 - 10 days > and he keeps heat in his house for his old body to keep limber. I took one > of Dad's scobys and started a brew for a lady in the next town and her brew > is approaching the 2-week period, too. > > Maybe it's the kind of teas we use. I just don't have a clue. > > > To: original_kombucha > Sent: Saturday, September 10, 2011 9:44 AM > Subject: Re: Storage of KT > > > I imagine that you'll get many similar replies, but you've identified your > own problem. Scobys need air, and yes, you need a cloth over your jar, not a > lid. > > > Text portions of this message have been removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2011 Report Share Posted September 10, 2011 I am glad to know your brews take long. Tho temp was not a problem this summer. My house was plenty warm.  I love this stuff, too and am spreading it around freely. I just spoke with a clerk at a store yesterday and I will be taking her a scoby soon. She is sick and wears those rubber band things on the wrist with the shiny dots above and under your wrist. She says they work and she has a few different colors. She has been very sickly and she showed me her bottle of MDew at her register and I told her she needed to get off of that dangerous stuff. She knows it, too, but can't find anything else she likes to drink. Since I gathered that she was looking all among sodas, I told her about KT and she is interested, so I will take her one of my extra scobys. Even though I do not see any real results, just the digestive health I know it will provide is enough for me to keep drinking it. I am not doctoring myself for anything, (I gave them up 4 years ago) so I really don't actually know what it might be doing for me. I also have too much lag time between brews, so that does not help It may not be doing anything yet. I've had some kefir every day this summer tho, but that still is not brewing right and I am afraid that my grains will not make it through the winter. They have not grown all summer.  Hey - does anyone know if we can trust DOMINO to put out a pure organic unadulterated sugar? Check this out. This is cheaper than any other organic sugar that I know of.  http://www.dominosugar.com/sugar/organic-sugar  I discovered it when I called a grocery store to see if they had Woodstock Farms at a better price than what I had found so far and they did not. But they had domino. So I looked it up online and found this site. To: original_kombucha Sent: Saturday, September 10, 2011 2:10 PM Subject: Re: Storage of KT  I have never had a brew come in before 20 days. I have a cool 70 to 75 temp range. I would love to bottle up after a week or two. Some of my SCOBY's are thin and ugly then some are round and thick and all one cream color. Every brew starts the same but in the end I have different results. I am really looking for more fizz that's why I brew longer but still have love fizz if any. I still love this stuff and my wife also is enjoying it. We are spreading the word and soon will have many locals brewing for themselves. Stay cool, in O'Fallon, MO > ** > > > I don't know who you are replying to, but since it could be me and about my > Dad's prize-winning scobys, I might add that I have five other crocks and > jugs going and none of my scobys look like my dad's. And they all have cloth > napkins over them. The kombucha mama is the person I saw show us how to > start a scoby hotel and she used a lid on her jar. I assumed that was to > keep kt from evaporating, but beyond that, I did not know why a lid might or > might not be the preferred top for a scoby hotel. > > http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html?awt_l=AH9It\ & awt_m=KndEB9_2eo5jLN > > I wonder if the material of the napkins I use on all my other brews is not > right. It is 100% polyester. I was given these by a kt brewer who used > them to cover her own brews. She was cleaning out to move across the > country, so she passed quite a few things to me. So I assumed they would be > fine for me. But since nothing is really coming out right for me, and all my > kt & kefir endeavours came to me from successful brewers, I have to think I > am doing something wrong. Even my Dad's kt brew didn't brew in 7 - 10 days > and he keeps heat in his house for his old body to keep limber. I took one > of Dad's scobys and started a brew for a lady in the next town and her brew > is approaching the 2-week period, too. > > Maybe it's the kind of teas we use. I just don't have a clue. > > > To: original_kombucha > Sent: Saturday, September 10, 2011 9:44 AM > Subject: Re: Storage of KT > > > I imagine that you'll get many similar replies, but you've identified your > own problem. Scobys need air, and yes, you need a cloth over your jar, not a > lid. > > > Text portions of this message have been removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2011 Report Share Posted September 10, 2011 Oh this is the site where I found the best price on DOMINO sugar.  http://www.nextag.com/DOMINO-Sugar-Certified-Organic-659689655/prices-html  But then, again, I am not sure if I can trust the name. To: " original_kombucha " <original_kombucha > Sent: Saturday, September 10, 2011 2:52 PM Subject: Re: Storage of KT I am glad to know your brews take long. Tho temp was not a problem this summer. My house was plenty warm.  I love this stuff, too and am spreading it around freely. I just spoke with a clerk at a store yesterday and I will be taking her a scoby soon. She is sick and wears those rubber band things on the wrist with the shiny dots above and under your wrist. She says they work and she has a few different colors. She has been very sickly and she showed me her bottle of MDew at her register and I told her she needed to get off of that dangerous stuff. She knows it, too, but can't find anything else she likes to drink. Since I gathered that she was looking all among sodas, I told her about KT and she is interested, so I will take her one of my extra scobys. Even though I do not see any real results, just the digestive health I know it will provide is enough for me to keep drinking it. I am not doctoring myself for anything, (I gave them up 4 years ago) so I really don't actually know what it might be doing for me. I also have too much lag time between brews, so that does not help It may not be doing anything yet. I've had some kefir every day this summer tho, but that still is not brewing right and I am afraid that my grains will not make it through the winter. They have not grown all summer.  Hey - does anyone know if we can trust DOMINO to put out a pure organic unadulterated sugar? Check this out. This is cheaper than any other organic sugar that I know of.  http://www.dominosugar.com/sugar/organic-sugar I discovered it when I called a grocery store to see if they had Woodstock Farms at a better price than what I had found so far and they did not. But they had domino. So I looked it up online and found this site. To: original_kombucha Sent: Saturday, September 10, 2011 2:10 PM Subject: Re: Storage of KT  I have never had a brew come in before 20 days. I have a cool 70 to 75 temp range. I would love to bottle up after a week or two. Some of my SCOBY's are thin and ugly then some are round and thick and all one cream color. Every brew starts the same but in the end I have different results. I am really looking for more fizz that's why I brew longer but still have love fizz if any. I still love this stuff and my wife also is enjoying it. We are spreading the word and soon will have many locals brewing for themselves. Stay cool, in O'Fallon, MO > ** > > > I don't know who you are replying to, but since it could be me and about my > Dad's prize-winning scobys, I might add that I have five other crocks and > jugs going and none of my scobys look like my dad's. And they all have cloth > napkins over them. The kombucha mama is the person I saw show us how to > start a scoby hotel and she used a lid on her jar. I assumed that was to > keep kt from evaporating, but beyond that, I did not know why a lid might or > might not be the preferred top for a scoby hotel. > > http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html?awt_l=AH9It\ & awt_m=KndEB9_2eo5jLN > > I wonder if the material of the napkins I use on all my other brews is not > right. It is 100% polyester. I was given these by a kt brewer who used > them to cover her own brews. She was cleaning out to move across the > country, so she passed quite a few things to me. So I assumed they would be > fine for me. But since nothing is really coming out right for me, and all my > kt & kefir endeavours came to me from successful brewers, I have to think I > am doing something wrong. Even my Dad's kt brew didn't brew in 7 - 10 days > and he keeps heat in his house for his old body to keep limber. I took one > of Dad's scobys and started a brew for a lady in the next town and her brew > is approaching the 2-week period, too. > > Maybe it's the kind of teas we use. I just don't have a clue. > > > To: original_kombucha > Sent: Saturday, September 10, 2011 9:44 AM > Subject: Re: Storage of KT > > > I imagine that you'll get many similar replies, but you've identified your > own problem. Scobys need air, and yes, you need a cloth over your jar, not a > lid. > > > Text portions of this message have been removed] > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.