Re: Re: Acidic choices

[Guest guest]

Hmmmm...well, Joyce, you just might be right. But there was enough kombucha in

my scoby hotel, plus what got squeezed out of the scoby, for 24 oz. Then I put

about 3 oz of white vinegar in it. I will watch it and if it gives me concern, I

will draw some tea out and replace it with a healthy amount of red wine vinegar.

I will be going out later this week, so will get some. I hated to use any of my

secondary brews bcuz I want to drink them. I have to wait 4 weeks for a brew and

then, since I like it aged, another 8-10 weeks, even tho I like it aged longer.

So there are still gaps in my consumption. (I don't know how to ration it. :-} I

like it too much to ration it!) The colder temps of the winter now will make my

first brews take even longer. The only thing good about this time of year is I

think it will age similarly to my Dad's whose bottled brews were in his fridge

when I took a taste last Aug.

He has told me lately to take all that stuff back the next time I come, :-( so I

will have a few extra bottles and a jug of booch vinegar and probably about 4 or

5 healthy new scobys. My second mother, who I introduced to booch in the Aug

when I went to see my Dad last, has told me she is going to stop making it, too,

because she wasn't drinking it. She was just making it for a neighbor bachelor

that she befriended who she has made regular company. (She has told me she

thinks she has been an enabler--for his laziness.) But she can't help herself.

She said he drank it. (This is since August, now.) But he doesn't want to make

it himself. :-/

So I just may have booch vinegar to replenish in the crock in a week or two. I

will be going to see my dad this month if all goes as halfway planned.

Lyn

[Guest guest]

White vinegar is used for disinfecting (common with home brewers) because at 5%

acetic acid it is strong enough to kill microorganisms but is benign at the

small amounts and concentrations left with any residue after rinsing. Some folks

use it in KT to initially lower the pH to a level that the SCOBY can live in but

bad guys are inhibited. Of course KT from the previous batch is best for this

purpose if you have enough. The vinegar you add won't hurt you, heck folks

pickle food with it, it just seems kinda creepy (like using white sugar to brew

KT, but we all get over that right?).

[Guest guest]

White vinegar is used for disinfecting (common with home brewers) because at 5%

acetic acid it is strong enough to kill microorganisms but is benign at the

small amounts and concentrations left with any residue after rinsing. Some folks

use it in KT to initially lower the pH to a level that the SCOBY can live in but

bad guys are inhibited. Of course KT from the previous batch is best for this

purpose if you have enough. The vinegar you add won't hurt you, heck folks

pickle food with it, it just seems kinda creepy (like using white sugar to brew

KT, but we all get over that right?).

[Guest guest]

I hate that rationing stuff Lyn!! I know exactly what you mean! But i don't like

running out either, sometimes i get some GT or local stuff, but that's pricey.

I've been ramping up my production, I started with a quart jar, then 1 gallon,

then 2 1 gallon jars, now ready to start 2 2 gallon jars LOL. I too like to let

it age a bit. I figure if i just keep making more at some point i'll get far

enough ahead that i can have my aged KT without rationing or running out.

Subject: Re: Re: Acidic choices

To: " original kombucha " <original_kombucha >

Date: Tuesday, December 13, 2011, 8:56 PM

... So there are still gaps in my consumption. (I don't know how to ration

it. :-} I like it too much to ration it!) ...

[Guest guest]

I hate that rationing stuff Lyn!! I know exactly what you mean! But i don't like

running out either, sometimes i get some GT or local stuff, but that's pricey.

I've been ramping up my production, I started with a quart jar, then 1 gallon,

then 2 1 gallon jars, now ready to start 2 2 gallon jars LOL. I too like to let

it age a bit. I figure if i just keep making more at some point i'll get far

enough ahead that i can have my aged KT without rationing or running out.

Subject: Re: Re: Acidic choices

To: " original kombucha " <original_kombucha >

Date: Tuesday, December 13, 2011, 8:56 PM

... So there are still gaps in my consumption. (I don't know how to ration

it. :-} I like it too much to ration it!) ...

[Guest guest]

That's funny. We are bosom buddies in this respect. When I first found my scoby

friend, I took a 2 qt jar to her house and her man giggled at me and said it was

not big enough. So she got it out and put it in a ziplock bag. It WASN'T big

enough! So then I went on Freecycle and asked for a gallon jug and so I could

start a brew. But I personally like the continuous brew crocks. Tho I started

with a gallon jar, that was quickly replaced when I started finding crocks at

thrift stores. I have found three this year. I also have picked up a few gallon

jugs with spigots. I, too, want to get ahead somehow, so as not to run out.

My health food stores don't even know what KT is, so I couldn't even supplement

with bought booch if I had a chance.

Lyn

----- Original Message -----

I hate that rationing stuff Lyn!! I know exactly what you mean! But i don't like

running out either, sometimes i get some GT or local stuff, but that's pricey.

I've been ramping up my production, I started with a quart jar, then 1 gallon,

then 2 1 gallon jars, now ready to start 2 2 gallon jars LOL. I too like to let

it age a bit. I figure if i just keep making more at some point i'll get far

enough ahead that i can have my aged KT without rationing or running out.