Re: Questions after first brew (newbie) Erratum

[Guest guest]

In message you wrote:

> Fear Krista,

Sorry, the F and D live uncomfortably close together on my keyboard.

It should of course be:

Dear Krista, for that you are! :-)

> 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

> >

> >

> >

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