Re: Some general questions about crystalized ginger and KT brews...

[Guest guest]

After your Scoby is all formed, your brew is done fermenting and you are going

to pour it into a different bottle. So it is THEN you drop a couple pieces of

your candied ginger into the jar and pour the fermented K T on top of it. The

candied ginger will get the brew to finish if it is still to sweet, also it will

give a nice taste and a fizz. It takes another 2 days for all that to happen

then pour and enjoy.

Vickie

The Suttons wrote:

I am on day 12 do a longer KT brew, aiming for 14-16 days or even 21

days..

not for sure yet. Anyways, for those who add ginger to their KT brews, how

do you do this? I have organically grown, crystalized, ginger slices and

would love to add it to my KT. Some of you mention adding it to a mature

brew, but I am not sure what you mean by that. Others talk as if they add it

at the beginning of the brew, and others talk as if they add it after they

have harvested to the brew and they are adding slices to the bottled KT

before sealing the KT up for later consumption.

(((HUGS)))~Gloria in Tennessee, happy grandmother-to-be:)

" 'No' is a word on your path to 'Yes.' Don't give up too soon.

[Guest guest]

Thank you so much for the advice of using crystalized ginger, sometimes

I get busy and my fresh just shivels up.

-Audrey

<snippet>

your candied ginger into the jar and pour the fermented K T on top of

it. The candied ginger will get the brew to finish if it is still to

sweet, also it will give a nice taste and a fizz. It takes another 2

days for all that to happen then pour and enjoy.

> Vickie

>

[Guest guest]

Your welcome.

Audrey wrote: Thank you so much for the advice

of using crystalized ginger, sometimes

I get busy and my fresh just shivels up.

-Audrey

<snippet>

your candied ginger into the jar and pour the fermented K T on top of

it. The candied ginger will get the brew to finish if it is still to

sweet, also it will give a nice taste and a fizz. It takes another 2

days for all that to happen then pour and enjoy.

> Vickie

>

__________________________________________________

[Guest guest]

>

> After your Scoby is all formed, your brew is done fermenting and you

are going to pour it into a different bottle. So it is THEN you drop a

couple pieces of your candied ginger into the jar and pour the

fermented K T on top of it. The candied ginger will get the brew to

finish if it is still to sweet, also it will give a nice taste and a

fizz. It takes another 2 days for all that to happen then pour and enjoy.

> Vickie

I usually just strain the ginger syrup I make { mentioned in another

of my posts } into a jug then when I'm bottling my KT I leave a space

and top up with the syrup. The extra syrup I keep in the fridge for

next time also the strained ginger, or I use the pieces of ginger in

the next curry I make. I's always tasty and has lots of fizz.

Jo

[Guest guest]

Oh, I must have missed the post about making ginger syrup, I will have to go

over the posts and see if I can find it. That surly would take care of the

swolen ginger pieces getting stuck in the bottom of the bottles growing their

own scobys.

Thanks.

Vickie

jorad47 wrote:

>

> After your Scoby is all formed, your brew is done fermenting and you

are going to pour it into a different bottle. So it is THEN you drop a

couple pieces of your candied ginger into the jar and pour the

fermented K T on top of it. The candied ginger will get the brew to

finish if it is still to sweet, also it will give a nice taste and a

fizz. It takes another 2 days for all that to happen then pour and enjoy.

> Vickie

I usually just strain the ginger syrup I make { mentioned in another

of my posts } into a jug then when I'm bottling my KT I leave a space

and top up with the syrup. The extra syrup I keep in the fridge for

next time also the strained ginger, or I use the pieces of ginger in

the next curry I make. I's always tasty and has lots of fizz.

Jo

__________________________________________________

[Guest guest]

I had same prob so I chopped all the ginger up in my coffee grinder

and put it in the freezer then just take out what I need

Jo

>

> Thank you so much for the advice of using crystalized ginger, sometimes

> I get busy and my fresh just shivels up.

> -Audrey

[Guest guest]

Oh, that sounds like a great idea also. Grinding up the ginger so when it does

swell up it doesn't get stuck in there. Smaller pieces..Great idea too.

vickie

jorad47 wrote:

I had same prob so I chopped all the ginger up in my coffee grinder

and put it in the freezer then just take out what I need

Jo

>

> Thank you so much for the advice of using crystalized ginger, sometimes

> I get busy and my fresh just shivels up.

> -Audrey

__________________________________________________

[Guest guest]

Well this time, I tried that garlic pressed ginger into top of liter

bottle of tea, been a few days now so will taste test.

-Audrey

<snippet>

give a nice taste and a fizz. It takes another 2

> days for all that to happen then pour and enjoy.

> > Vickie

> >

>

>

>

>

>

> __________________________________________________

>

[Guest guest]

Oh, another great idea. Know I'd seen lemon syrup recipe around for

lemon aide...and garlic juice as for cooking ideas, adds this one to

collection. Goes to look for Ginger Syrup.

-Audrey

<snippet>

> I usually just strain the ginger syrup I make { mentioned in another

> of my posts } into a jug then when I'm bottling my KT I leave a space

> and top up with the syrup. The extra syrup I keep in the fridge for

> next time also the strained ginger, or I use the pieces of ginger in

> the next curry I make. I's always tasty and has lots of fizz.

>

> Jo

>

[Guest guest]

Well I wondered about the freezing because of reading about ginger I

was not sure if could do that?! I have jar of pickled ginger and garlic

also...

-Audrey

<snippet>

> I had same prob so I chopped all the ginger up in my coffee grinder

> and put it in the freezer then just take out what I need

>

> Jo