Re: Altitude sickness

[Guest guest]

Thanks for the encouragement. I brought the scoby from Seattle, so yes it is a

lot different!

> I live in the East Mtns in New Mexico and my Kombucha is very fizzy. I get

fizz at the second bottling but have never had an explosion. But to be fair I

have never left the bottles sitting out for more than 3 days. I also make ginger

ale and root beer from fermentation without a problem. I do it all on my kitchen

island.

> I do not know if it has altitude sickness. Maybe time will tell also what

about temperature change? Is it at the same temp as where you lived before? Also

the yeast and bacteria the scoby use here I'm sure is a little different.

> All in all I hope knowing I live in close to the same place and have great

success, you'll feel encouraged! It might just need a little time to adjust!

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> Sent from my iPhone

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> > Since moving to Taos New Mexico, I don't get fizz on my second ferment. I

know it is not recommended but I do it and have not had an explosion yet. Those

of you who do the second ferment could share if their kombucha has ever suffered

from altitude sickness. Will I ever have the effervescence I love again? Thanks,

melissa

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[Guest guest]

, sounds like you have a good process for second ferment, would you be

kind enough to share the recipe with the group? Is it possible your scoby is

more acclimated to your area than Mellisa's? Isn't this kombucha stuff

fascinating?

On a different topic, if you or see a nice parcel of mountain land that

is affordable could you let me know? Perhaps i might become a neighbor some day

- Woody

> Since moving to Taos New Mexico, I don't get fizz on my second ferment. I know

it is not recommended but I do it and have not had an explosion yet. Those of

you who do the second ferment could share if their kombucha has ever suffered

from altitude sickness. Will I ever have the effervescence I love again? Thanks,

melissa

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