Whole Berries & Warm Water

[Guest guest]

Hello all,

I've just been experiementing with my second fermentation when I

bottle my Ktea I just throw in a few frozen organic raspberries and it

seems to have grown a little scoby right around the berry. Is this

normal? Is this a good way to flavor? It comes out sparkling and pink

like k-champagne. Pretty great stuff.

I live in NYC and I know its said we have some of the best tap water

in the world but I've begun boiling my Pur filtered tap water for 10

minutes and allowing it to cool to just above room temp and then

adding it, I do the same with the sweet tea. I'm making sure that the

water is very lukewarm but not as cool as the room before I add the

SCOBY and starter.

Does anyone else leave their water or tea a bit warm? I'm wondering

how strict that rule is about adding the ingredients to each other

when it is room temp. As long as its not hot enough to kill the

mushroom or good bacteria in the starter, right?

I seem to be getting fairly good results.

Been a pleasure.

Luana

[Guest guest]

Mine is just slightly warmer than room temp when i add the scoby, so far no

problems

Hmmmm I like the pink idea, wonder if my dried cranberries will do the same.

Friday, October 20, 2006, 5:26:27 PM, you wrote:

Hello all,

I've just been experiementing with my second fermentation when I

bottle my Ktea I just throw in a few frozen organic raspberries and it

seems to have grown a little scoby right around the berry. Is this

normal? Is this a good way to flavor? It comes out sparkling and pink

like k-champagne. Pretty great stuff.

I live in NYC and I know its said we have some of the best tap water

in the world but I've begun boiling my Pur filtered tap water for 10

minutes and allowing it to cool to just above room temp and then

adding it, I do the same with the sweet tea. I'm making sure that the

water is very lukewarm but not as cool as the room before I add the

SCOBY and starter.

Does anyone else leave their water or tea a bit warm? I'm wondering

how strict that rule is about adding the ingredients to each other

when it is room temp. As long as its not hot enough to kill the

mushroom or good bacteria in the starter, right?

I seem to be getting fairly good results.

Been a pleasure.

Luana

[Guest guest]

>I live in NYC and I know its said we have some of the best tap water

>in the world but I've begun boiling my Pur filtered tap water for 10

>minutes

Why? If you have the (up-to-date) filter then it is taking out the

chlorine and other impurities. Boiling doesn't do anything better than

that. There's no need.

--V

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

--A.J. Muste

[Guest guest]

Personally, I simply let the water get so that I can put my

wrist outside the pot, and not feel much heat. My Scobys

seem to grow fast with this, so it must be what they like.

But to be honest, sometimes I forget it for an hour or so,

but the K never refuses to grow.

Pat