Guest guest Posted February 2, 2006 Report Posted February 2, 2006 I just opened one of my " stored " KT bottles and poured me a glass. It was SOOOO pretty, and...fizzy. I have never had a batch this fizzy, it is great, looks like a glass of beer. I know I used more green tea in this batch and just a little more sugar (I just a cup of sugar to five quarts of liquid), but not much. It is so pretty I wish I had a digital camera, to show you all I feel like I need to show off a little (proud parent I guess). I know the fizz just means I got a better yeast this time, but I was so happy I thought I would share it all with you. Some of my other batches are little flat sometimes, but this one was just great, looked just like some of the commercial brands, and I didn't pay more than a buck for the whole bottle, and that included organic sugar, good quality water and both green and black tea. This is a beautiful thing! Kellie Quote
Guest guest Posted February 2, 2006 Report Posted February 2, 2006 > >I know the fizz just means I got a better yeast this time, It means more than that It means you found da kine! It really does mean more than that... you bottled at a good point, it sat for the right time, it was a good recipe to start with. Those are all factors that you can learn to replicate. Isn't it wonderful to start getting it dialed in? --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote
Guest guest Posted February 2, 2006 Report Posted February 2, 2006 Just got my 2nd batch done, and it just is not fizzy, yet. I thought since cinnamon was a really great health item, and since the kombacha tea tasts something like spiked cider, that if I added some apple and couple raisens and a stick of cinnamon to the bottles in waiting I would get some nice flavour and fizz, by feeding the yeast some extra sugar source, and some flavor with the cinnamon. I am trying not to get into the large gallon wine bottle that just doesn't want to fizz, and let it simmer more. I have one batch in a old applesauce jar getting a nice head started, the others are going much slower. I got a really nice new pure white scoby from the one in the large glass straight edge mixing bowl I used. The one in the gallon flour canister came out a bit thin and floppy, with a thinner scoby in it. I gutted my oven of the wrack, and am using my cast iron pans in there for seats to put my last batch in to brew. Although it gets warm WHEN the furnace kicks on by the radiator, after the furnace goes off, it gets cold over there again. Thought I would give the constant temp from the piolet light in the oven and see what kind of brew that makes. There is nothing less tasty than a FLAT and weak KT. the final ageing is really what makes it or breaks it. I am sure it is still all good flat or fizzy, it is just a tastier if it has a good sparkle if you ask me. Vickie Baker wrote: > >I know the fizz just means I got a better yeast this time, It means more than that It means you found da kine! It really does mean more than that... you bottled at a good point, it sat for the right time, it was a good recipe to start with. Those are all factors that you can learn to replicate. Isn't it wonderful to start getting it dialed in? --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote
Guest guest Posted February 2, 2006 Report Posted February 2, 2006 Just got my 2nd batch done, and it just is not fizzy, yet. I thought since cinnamon was a really great health item, and since the kombacha tea tasts something like spiked cider, that if I added some apple and couple raisens and a stick of cinnamon to the bottles in waiting I would get some nice flavour and fizz, by feeding the yeast some extra sugar source, and some flavor with the cinnamon. I am trying not to get into the large gallon wine bottle that just doesn't want to fizz, and let it simmer more. I have one batch in a old applesauce jar getting a nice head started, the others are going much slower. I got a really nice new pure white scoby from the one in the large glass straight edge mixing bowl I used. The one in the gallon flour canister came out a bit thin and floppy, with a thinner scoby in it. I gutted my oven of the wrack, and am using my cast iron pans in there for seats to put my last batch in to brew. Although it gets warm WHEN the furnace kicks on by the radiator, after the furnace goes off, it gets cold over there again. Thought I would give the constant temp from the piolet light in the oven and see what kind of brew that makes. There is nothing less tasty than a FLAT and weak KT. the final ageing is really what makes it or breaks it. I am sure it is still all good flat or fizzy, it is just a tastier if it has a good sparkle if you ask me. Vickie Baker wrote: > >I know the fizz just means I got a better yeast this time, It means more than that It means you found da kine! It really does mean more than that... you bottled at a good point, it sat for the right time, it was a good recipe to start with. Those are all factors that you can learn to replicate. Isn't it wonderful to start getting it dialed in? --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote
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