Re: Replies to Margret's replies to my 5 question post.

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In message <031a01c630c5$de824e10$89f05904@JOYCOMP> you wrote:

> Subject: Re: 5 questions: Zooglia, KT cream for excema, flavoring:when to,

> yeast/bacteria layers, separating clingy babies from Mom SCOBY-also when to

> ...... (I swear I have a high IQ-LOL).

Joy, I am in agreement.... my mind definitely can't keep up with yours ;-)

O.K., Joy, here I try again:

> So, is a zooglia a baby or not?

Maybe it would be better to say that the 'baby'/scoby/solid culture is

a zooglia :-)

> .. We won't use hydrocortisone cream as it just pushes the problem

> down.

Yes, I agree. The only time I've successfully used it was on a very painful

badly healing varicose ulcer on my leg, where it worked wonders.

Now, after the healing I regularly massage my legs with Kombucha cream.

I'm sure it's increased circulation and already improved skin quality.

> (first child). I am certain that someday, he'll overcome this excema- it's

> not widespread thank G-d. We are adding much high vitamin cod liver oil

> (many fish oils are not high in A & D watch your labels!) to his diet as well

> as following Nourishing Tradtitions higher fat and cholesterol diet now.

That sounds very good!

Is the eczema psoriasis (round patches)?

One of my sons had it, but it improved enormously when he drank Kombucha

brewed with green tea. As his girl friend is a fasy person with unhealthy

eating habits, he's wandered from the wholesome probiotic path,

unfortunately :-(

> > When can I add Ginger to my brew for flavoring- after bottling?

> Definitely AFTER bottling. Add some slices of ginger to the bottles

> and top them with them new KT. This will give good fizz and flavour!

> GOODIE! Thanks!

I think fresh ginger is best, but crystalised is also nice.

As to the scoby-making pot....

> OK: do I add sweetened tea to this or just brewed tea and let sit?

Len Porzio (one of the Kombucha whizz kids on this list) recommends

KT, not sweet tea when it comes to producing a KT liquid rich in bacteria

and lower in yeasts. He says, if the liquid contains more sugar, this would

stimulate the yeasts, which are better kept semi dormant when there is

no sugar food to be had.

> 's book said to add a little sweeter brew to propagate ...

Yes, Joy, he is right. The brew/ferment should at the stage where it is

still pleasant to drink for non-diabetics....enough sugar to provide some

food for the growing scoby, but not too much for the yeasts to get uppity.

> So, your experience

> is to just let some good KT sit in the proper container for 2 weeks to

> grow

> some good cultures?

ONE good culture on top.

> Simple, but seems too simple to me-LOL.

Yes, it is very simple....don't worry! ;-)

Mashing/brewing times

> How long to brew the green to add to the KT? I brew the black for 15

> minutes for KT. Like 3-5 minutes? I know proper brew time for drinking

> black tea is always less than 5 minutes, and I think that green brewing

> time is 90 seconds for drinking.

Yes, but the Kombucha's drinking habits are not as fussy as the humans'.

I can't be bothered with complicated routines, especially time-keeping

in the kitchen (you should see the amount of food I manage to burn ....!)

I boil some water (maybe half the amount I need for the brew).

Immediately when it has come to boiling point I switch the heat off

and add ALL the tea (a mix of greens, blacks, and oolong). The heat is still

just enough for it to well up in the pot. Then I let it sit covered until

I get round to processing it further... and there are many different

viable methods - I shan't bore you with mine :-)

> Margret- may you enjoy and revel in all the spiritual blessings you have

> in Him, dear one. (big squishy hug from me to you)

Yay, I did enjoy that and have a squeeze back from me :-)

....and most of all may you rest in His embrace and know His peace,

the peace of the Maker of Kombucha and all good things!

lots of love,

Margret:-)

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please do not send me anymore e-mails regards leighanne

joyfulitl@... wrote:

Date: Mon, 13 Feb 2006 09:10:38 +0100

From: Margret Pegg

Subject: Re: 5 questions: Zooglia, KT cream for excema, flavoring:when to,

yeast/bacteria layers, separating clingy babies from Mom SCOBY-also when to

use babies? one more....

Does that make sense to you, Joy? Not exactly. Ü (I swear I have a high

IQ-LOL). Well said my sweet, but I am missing some component of knowledge to

get the gist of what you wrote. So, is a zooglia a baby or not?

.... or even a very light hydrocortisone cream which might have to be

prescribed.) We won't use hydrocortisone cream as it just pushes the problem

down. The source of his problem had to do with a vaccination we allowed

(first child). I am certain that someday, he'll overcome this excema- it's

not widespread thank G-d. We are adding much high vitamin cod liver oil

(many fish oils are not high in A & D watch your labels!) to his diet as well

as following Nourishing Tradtitions higher fat and cholesterol diet now.

> When can I add Ginger to my brew for flavoring- after bottling?

Definitely AFTER bottling. Add some slices of ginger to the bottles

and top them with them new KT. This will give good fizz and flavour!

GOODIE! Thanks!

If the brew is in balance it doesn't matter much whether it is mixed up,

although I always discard the yeast on the bottom of the brewing container.

Why do you choose to discard this layer of yeastiness?

> Which section is better for starter?

The top part, as it will encourage the bacteria side. The yeast side tends

to dominate easier anyway and makes the brew slide towards quick souring and

lacking flavour.

OK, this does tell me alot about why my tea took a nose dive in recent

weeks. I was decatning the uppermost and leaving the bottom bit for starter.

If you really want to grow some fine scobys/babies by themselves you can

decant some of your KT into a glass container that has the shape you would

like your culture to grow into. Cover, and leave it for at least 2 weeks at

room temperature (69F or so). It should have grown a good baby even without

a solid culture being present.

OK: do I add sweetened tea to this or just brewed tea and let sit? 's

book said to add a little sweeter brew to propagate, but despite reading and

rereading that chapter, I never could grasp it exactly. So, your experience

is to just let some good KT sit in the proper container for 2 weeks to grow

some good cultures? Simple, but seems too simple to me-LOL.

A little tip, adding green, white or oolong tea if you usually only use

black will produce nicer 'babies'.

How long to brew the green to add to the KT? I brew the black for 15 minutes

for KT. Like 3-5 minutes? I know proper brew time for drinking black tea is

always less than 5 minutes, and I think that green brewing time is 90

seconds for drinking.

Margret- may you enjoy and revel in all the spiritual blessings you have in

Him, dear one. (big squishy hug from me to you)

Joy