Another newbie

[Guest guest]

I would strongly urged you to add all your flavors during your 2nd ferment

(after you bottle) and keep your scobys always natural with whatever tea you

are using. So when you share you can always know, you are giving the

best....ron and vivian in leander tx

[Guest guest]

I would strongly urged you to add all your flavors during your 2nd ferment

(after you bottle) and keep your scobys always natural with whatever tea you

are using. So when you share you can always know, you are giving the

best....ron and vivian in leander tx

[Guest guest]

The rest of us can learn from your questions too. : )

I've decided to start with green tea then experiment with other tea

combinations after I have more experience, containers, and SCOBYS to

work with. There are so many recipes out there to try!

[Guest guest]

>so i don't wanna post something that's probably been asked a thousand

>times, but i just purchased my kombucha starter kit from

>http://www.getkombucha.com/. i'm really looking forward to getting

>started, but i suppose i'm just curious at this phase whether or not i

>need to use a certain kind of tea...? i have some irish green teabags

>at home, but i like the gt dave's trilogy flavor and would like to

>make something along those lines...

You can use whatever tea you want, except ones that are spiced or have

ginger or citrus, because these are antibacterial and over time will weaken

the culture. But any camelia sinensis tea is traditional. People do make

herbal and other additions, the general suggestion is not to substitute

more than 25% non-real-tea, but I think people go higher than that. Some

people also add other herbs to the full complement of real tea.

Anyway, short form is: the Irish green is fine. Never heard of that kind

before. Sounds intriguing. I like a mixture of black, green, and white

tea. Margret uses different mixes and teas all the time.

As far as flavoring: All of GT's flavors are added after the plain

kombucha has been fermented, and this is the case with all commercial

kombucha brands as far as I have been able to determine. That's why the

flavors are so fresh tasting, for one thing-- if fermented those flavors

would be very different. Also, fruit juices and the other flavorings added

have their own bacteria and yeasts and aren't ideally mixed into the

fermenting kombucha. In addition, some flavorings such as ginger are

antibacterial and over time will weaken the culture, definitely not desirable.

So you should plan to brew it plain, then afterward put it in bottles and

add flavorings. btw, GTs flavored versions are only 5% flavorings, the

rest, 95%, is all kombucha. I find a tablespoon of juice is plenty for a

tall glass.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Hi, my name is Sue Anne and I live on Long Island, NY. I am happily married,

married later in life and have no children. I weigh 210 pounds. I've been using

an " unnamed " diet site for a year now and haven't lost weight, though I did

manage to undo some of my bad eating habits for a while.

Then my 87-year old father went into a decline, and I spent most of my time for

3 months going from hospital to assisted living to nursing home, and back to

hospital. My father passed away peacefully in his sleep last November. A week

later I had a complete hysterectomy. All the stress has left my eating program

kind of wrecked.

I'm working to pick up the pieces now. I hope to contribute to the forum and

learn from you all. Talk to you soon.