Scoby

[Guest guest]

In message <endueb+tksieGroups> you wrote:

> I have to leave town for a few weeks.

> What is the best way to store my scoby? Or would it be

> O.K. to make a fresh batch and let it ferment for 3 weeks?

I would only make a small batch with all the scobys in and leave it at

room temperature. On your return you will find that you have plenty of

perfect acidic starter fluid which will give the next batch a really

good start.

Of course,

you can drink the acidic KT diluted or in juice and still reap the

health benefits.

Happy time away!

Margret (UK):-)

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[Guest guest]

>I have to leave town for a few weeks. What is the best way to store my

>scoby? Or would it be

>O.K. to make a fresh batch and let it ferment for 3 weeks?

Yes, this is what I recommend to people. Your KT should be fine

fine. When you return, if the KT itself is too far fermented to be

drinkable, it will make excellent starter liquid for your next batch, and

the remainder can be saved in another container for use as a culinary

vinegar (makes great salad dressing, flavor addition to cooked beans or

greens, etc.), for use as a sanitizing liquid for your KT vessels and

implements, as a skin tonic, splashed on as deodorant, or any other of the

many uses for undrinkably aged KT (at which point I call it KT-vinegar).

--V

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

--A.J. Muste

[Guest guest]

>I have to leave town for a few weeks. What is the best way to store my

>scoby? Or would it be

>O.K. to make a fresh batch and let it ferment for 3 weeks?

Yes, this is what I recommend to people. Your KT should be fine

fine. When you return, if the KT itself is too far fermented to be

drinkable, it will make excellent starter liquid for your next batch, and

the remainder can be saved in another container for use as a culinary

vinegar (makes great salad dressing, flavor addition to cooked beans or

greens, etc.), for use as a sanitizing liquid for your KT vessels and

implements, as a skin tonic, splashed on as deodorant, or any other of the

many uses for undrinkably aged KT (at which point I call it KT-vinegar).

--V

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

--A.J. Muste

[Guest guest]

Hi,

Just wondering if anyone has a spare culture. I am in Oconomowoc, Wisconsin.

Please email me privately.

Thanx!

joe

jbrunner30@...

__________________________________________________

[Guest guest]

In message <erpcnq+feubeGroups> you wrote:

> Could someone please tell me where I can get a scoby? I would really

> like to get a brew started. Thanks

Hi JR, Depending where you are, if you reveal your whereabouts,

someone near you would probably be willing to send you a starter

for the cost of shipping.

I am in the UK and am a supplier of Kefir and Kombucha cultures,

but if you are in the US ...

Where there is a will there is a way!

You've made a good choice wanting to start to brew Kombucha!!

with best wishes and blessings,

Margret (UK)

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