Re: Questions after first brew (newbie)

[Guest guest]

Fear Krista,

ad 1) Your way of doing Kt is fine! You can leave the bottles out at

normal temperature for a few days in order to develop a fizz. Just don't

forget them and make sure that they do go into the fridge after a couple of

days or so.

ad 2) Yes, the pancaky thing grown on your KT IS a new scoby. It is quite

typical that in a first brew the new scoby would be flimsy, as the

bacteria are still multiplying. These are the scoby-builders. :-)

In your next brew, grab both the old and new scoby and make them part of

the starter for your next brew with a generous amount of KT added.

Extra scobys in your brew are good, as they increase the bacterial activity

in your brew and make a much better flavour.

ad 3)

A beginner should start with small amounts, but even 'small' is a relevant

measure! ;-)

Maybe, start with a small wineglass-full and at least an equal amount of

water (either each neat or the two mixed, especially if your brew is very

acidic).

The actual amount I drink varies to according what I feel I want... anything

from one quart to just a wineglass full daily. Being a healthy person,

unadulterated by pharmaceuticals, I never had any detox symptoms. These would

normally be quite mild and can be helped by decreasing KT and increasing

water.

My children have always drunk Kombucha from an early age and have been

very healthy and bouncy on it. I should start with letting her sip on your

drinking vessel, or you could add a teaspoon of KT to her juice drink or

water, whatever you choose to give her to drink. There are no hard and fast

rules. Just trust your own intuition.

Remember, Kombucha is NOT a drug, but a healthful balancer of the whole

body, especially imparting good bacteria to your digestion, often dealing

with inflammatory things in the digestive tract.

Go for it, Krista. It's all good!

All best,

Margret, UK :-)

> 1. I added a tsp of organic concentrated fruit juice (to help my kids drink),

some recipes I've read will say to add the fruit juice, let it sit for a few

more days to get some fizziness, and then refrigerate. Others say that, under

no circumstances, should you allow the bottled Kombucha to remain at room temp

as it might explode. What's the scoop?

>

> 2. When I got the kit I got a triangular, dark colored SCOBY that I used. I

discovered that brewing this Kombucha it makes a flat pancake-y thing (is this

the new SCOBY? That's my impression). What should I do now with the pancake-y

thing, AND what should I do with the triangular original SCOBY?

>

> 3. How much are you averaging drinking in a day? After I try it myself I want

to give it to my daughter who is 4, but I don't want to overdo it.

>

> Thanks so much for your help!

>

> Krista

>

>

>

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

>

>

[Guest guest]

Hello Krista,

I totally agree with all that has been writen in responce to your question. May

I add to the answers on paragraph 1?

The possibility of exploding thin glass bottles does exist. It can happen,

although rarely does. I would be concerned if you were adding Ginger to the

bottles, and keeping them airtight for a 3 day period.

Suggestion: invest in wine bottle and taster's corks, of the same size. This

will eliminate the chance of explosions. The Taster's corks will pop out when

pressure builds to a good amount of carbonation. I have remedied " cork chasing "

by covering cases of KT with a everyday towel, the corks pop and the towel keeps

them in the box.

Other then that, a simple burping, by opening and closing the cap will work as a

easy method to stop any explosion.

I hope you enjoy your Kombucha, It sounds good to me!!!

M

>

> Fear Krista,

>

> ad 1) Your way of doing Kt is fine! You can leave the bottles out at

> normal temperature for a few days in order to develop a fizz. Just don't

> forget them and make sure that they do go into the fridge after a couple of

> days or so.

>

> ad 2) Yes, the pancaky thing grown on your KT IS a new scoby. It is quite

> typical that in a first brew the new scoby would be flimsy, as the

> bacteria are still multiplying. These are the scoby-builders. :-)

> In your next brew, grab both the old and new scoby and make them part of

> the starter for your next brew with a generous amount of KT added.

> Extra scobys in your brew are good, as they increase the bacterial activity

> in your brew and make a much better flavour.

>

> ad 3)

> A beginner should start with small amounts, but even 'small' is a relevant

> measure! ;-)

> Maybe, start with a small wineglass-full and at least an equal amount of

> water (either each neat or the two mixed, especially if your brew is very

> acidic).

> The actual amount I drink varies to according what I feel I want... anything

> from one quart to just a wineglass full daily. Being a healthy person,

> unadulterated by pharmaceuticals, I never had any detox symptoms. These would

> normally be quite mild and can be helped by decreasing KT and increasing

> water.

> My children have always drunk Kombucha from an early age and have been

> very healthy and bouncy on it. I should start with letting her sip on your

> drinking vessel, or you could add a teaspoon of KT to her juice drink or

> water, whatever you choose to give her to drink. There are no hard and fast

> rules. Just trust your own intuition.

>

> Remember, Kombucha is NOT a drug, but a healthful balancer of the whole

> body, especially imparting good bacteria to your digestion, often dealing

> with inflammatory things in the digestive tract.

>

> Go for it, Krista. It's all good!

>

> All best,

>

> Margret, UK :-)

>

>

> > 1. I added a tsp of organic concentrated fruit juice (to help my kids

drink), some recipes I've read will say to add the fruit juice, let it sit for a

few more days to get some fizziness, and then refrigerate. Others say that,

under no circumstances, should you allow the bottled Kombucha to remain at room

temp as it might explode. What's the scoop?

> >

> > 2. When I got the kit I got a triangular, dark colored SCOBY that I used. I

discovered that brewing this Kombucha it makes a flat pancake-y thing (is this

the new SCOBY? That's my impression). What should I do now with the pancake-y

thing, AND what should I do with the triangular original SCOBY?

> >

> > 3. How much are you averaging drinking in a day? After I try it myself I

want to give it to my daughter who is 4, but I don't want to overdo it.

> >

> > Thanks so much for your help!

> >

> > Krista

> >

> >

> >

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

> >

> >