Re: Is this the continuous brew container your talking about?

[Guest guest]

Bill:

I ferment now at 14 days in the summer its more like 8 - 10. I get

lots of fizz with letting it sit for the 14 days at room temp. and

its not sour.

Like I said, my husband warns me not to change anything, its

perfect. I just want the new adventure of the continuous brew, so I

am adding that along side of the other jars. What is the name of the

book by Alick & Mari Bartholomew? That sounds very interesting, the

way they do their tea.

You mentioned the quantity of tea added to start, and it depends on

the size of the scoby, I was planning on using a baby fron my other 2

gallon batch. Do you think it is important to have a certain size to

start continuous brew?

Also....do you think I will get more fizz by bottleing the continuous

brew that has more sugar from adding daily?

Thank you for you input,

~Connie~

>

> Evening Connie

>

> The secondary fermentation is supposed to help carbonation and

mellow

> the flavor. The only thing I've found to increase carbonation is to

> bottle on the sweet side and infuse with fruit. Since I tend to

> bottle on the tart side I have very little carbonation form the

> secondary fermentation. I see no way that the KT could get sweeter

> during the secondary fermentation unless something is add that

> contains sugar. I do a two day secondary fermentation then move to

a

> cool area for storage.

>

> I haven't had to compensate for evaporation yet but it is something

> to consider.

>

> I have not had good luck trying to adjusting the pH or flavor after

I

> start drawing the KT. If I draw off extra KT so I can add more

sweet

> tea to get a bit less tartness the pH climbs. If I draw off less

to

> let the pH drop the flavor get more tart. Sometimes I bottle 750 ml

> instead of a liter and this does not seem to effect the

> balance. Drawing off in the 10% area I've been able to maintain

the

> balance for 3 months. I chose to bottle everything in the crock at

> about 3 months, clean the container and start a fresh batch. I know

> some people that will go 6 month or even a year between cleaning

and

> starting fresh batches .

>

> I fill my crocks to where the liquid level with SCOBE is where the

> crock starts its curve in which is about the 8 quart level. A

little

> more or less depending on the thickness of the SCOBE being used. I

> use 1 quart starter tea to about 7 quarts sweet tea. During the

> summer I ferment for about 9 days and about 11 days this time of

year.

>

> I think it's time to start reviewing some of my KT books. I was

just

> looking at Alick & Mari Bartholomew's book. Interesting is that

they

> recommend drawing off 1/3 the volume of the continuous fermentation

> liquid and bottling it. Add the same amount of sweet tea and let

> ferment to the desired taste. Interesting will have to give that a

try.

>

> Bill

>

> >Bill:

> >That was so very helpful, it clarified everything for me. I do want

> >to experience continuous brew so I will do what it takes.

> >

> >I will continue to brew the other way with my 5 gallon glass

> >containers too. My husband loves what I make that way and does not

> >want me to change it. The continuoues brew will be a new adventure.

> >

> >I think I have one more question though.....earlier some one said

NOT

> >to bottle it and let it sit too long because it is sweeter than the

> >single stage brew. I will be bottling and leaving it at room temp

> >till I get the taste and bubbles that I like, at this point I do

not

> >know how long that will be. With the single stage I leave it for

> >about 14 days then we chill and drink, its perfect, just the way we

> >like it.

> >

> >So when I start I should probably do a 10% draw and add, then taste

> >next day (or check PH) and if on any day it seems too sour maybe

take

> >a bit more that day and add more. Is it a good idea to watch the

> >level inside the crock to compensate for evaporation? Am I thinking

> >of this correctly?

> >

> >Also, I ordered the 2 1/2 gal. keg from Happy Herbalist, how much

tea

> >do you think I will actually add on startup?

> >You said you do bottle yours so I will guess your going to say its

OK

> >to do, I would assume that by letting it sit for a peoiod of time

> >will take care of the extra sugar from continuous brew. Thank you

so

> >much for your clarification. I look forward to your response.

> >

> >~Connie Barrett~

>

[Guest guest]

Morning Connie

The Title is " Kombucha Tea for your health and healing " by Alick &

Mari Bartholomew. The Bartholomew's are the founders of the kombucha

tea network UK. A good place to search for used copies is

http://www.usedbooksearch.co.uk/ . The site will give both UK and

USA sorces. I bought mine from a book shop in Ireland for about half

the price I could find in the States. Arrived in less than two

weeks. I reread the section on " The continuous fermentation method

(includes making larger quantities) last night. I have 5 gallons of

my BOG mixture that will be ready to bottle tonight or tomorrow.I

will give their 1/3 method a try and see how long it takes before the

taste is right to bottle again and let you know.

Bill

>Bill:

>I ferment now at 14 days in the summer its more like 8 - 10. I get

>lots of fizz with letting it sit for the 14 days at room temp. and

>its not sour.

>Like I said, my husband warns me not to change anything, its

>perfect. I just want the new adventure of the continuous brew, so I

>am adding that along side of the other jars. What is the name of the

>book by Alick & Mari Bartholomew? That sounds very interesting, the

>way they do their tea.

>You mentioned the quantity of tea added to start, and it depends on

>the size of the scoby, I was planning on using a baby fron my other 2

>gallon batch. Do you think it is important to have a certain size to

>start continuous brew?

>Also....do you think I will get more fizz by bottleing the continuous

>brew that has more sugar from adding daily?

>Thank you for you input,

>~Connie~

[Guest guest]

OK, thanks, I will look forward to hearing how it goes, I am not

starting my first continuous brew till this week end so I have some

time to decide just how I am going to do it as far as the draws go.

~Connie~

>

> Morning Connie

>

> The Title is " Kombucha Tea for your health and healing " by Alick &

> Mari Bartholomew. The Bartholomew's are the founders of the

kombucha

> tea network UK. A good place to search for used copies is

> http://www.usedbooksearch.co.uk/ . The site will give both UK and

> USA sorces. I bought mine from a book shop in Ireland for about

half

> the price I could find in the States. Arrived in less than two

> weeks. I reread the section on " The continuous fermentation method

> (includes making larger quantities) last night. I have 5 gallons

of

> my BOG mixture that will be ready to bottle tonight or tomorrow.I

> will give their 1/3 method a try and see how long it takes before

the

> taste is right to bottle again and let you know.

>

> Bill

>

> >Bill:

> >I ferment now at 14 days in the summer its more like 8 - 10. I get

> >lots of fizz with letting it sit for the 14 days at room temp. and

> >its not sour.

> >Like I said, my husband warns me not to change anything, its

> >perfect. I just want the new adventure of the continuous brew, so I

> >am adding that along side of the other jars. What is the name of

the

> >book by Alick & Mari Bartholomew? That sounds very interesting, the

> >way they do their tea.

> >You mentioned the quantity of tea added to start, and it depends on

> >the size of the scoby, I was planning on using a baby fron my

other 2

> >gallon batch. Do you think it is important to have a certain size

to

> >start continuous brew?

> >Also....do you think I will get more fizz by bottleing the

continuous

> >brew that has more sugar from adding daily?

> >Thank you for you input,

> >~Connie~

>

[Guest guest]

>

> Morning Connie

>

> The Title is " Kombucha Tea for your health and healing " by Alick &

> Mari Bartholomew. The Bartholomew's are the founders of the kombucha

> tea network UK. A good place to search for used copies is

> http://www.usedbooksearch.co.uk/ . The site will give both UK and

> USA sorces. I bought mine from a book shop in Ireland for about half

> the price I could find in the States. Arrived in less than two

> weeks. I reread the section on " The continuous fermentation method

> (includes making larger quantities) last night. I have 5 gallons of

> my BOG mixture that will be ready to bottle tonight or tomorrow.I

> will give their 1/3 method a try and see how long it takes before the

> taste is right to bottle again and let you know.

>

> Bill

>

> >Bill:

> >I ferment now at 14 days in the summer its more like 8 - 10. I get

> >lots of fizz with letting it sit for the 14 days at room temp. and

> >its not sour.

> >Like I said, my husband warns me not to change anything, its

> >perfect. I just want the new adventure of the continuous brew, so I

> >am adding that along side of the other jars. What is the name of the

> >book by Alick & Mari Bartholomew? That sounds very interesting, the

> >way they do their tea.

> >You mentioned the quantity of tea added to start, and it depends on

> >the size of the scoby, I was planning on using a baby fron my other 2

> >gallon batch. Do you think it is important to have a certain size to

> >start continuous brew?

> >Also....do you think I will get more fizz by bottleing the continuous

> >brew that has more sugar from adding daily?

> >Thank you for you input,

> >~Connie~

>

I am interested in finding out more about the book written by the

Bartholomew's " Kombucha Tea for your Health and Healing "

Was it first published in 1998? Has it been updated [2004]?

Could those of you that have found it helpful please comment on their

procedures for brewing and the specific health benefits they claim.

Thanks

Joe

[Guest guest]

>

> Morning Connie

>

> The Title is " Kombucha Tea for your health and healing " by Alick &

> Mari Bartholomew. The Bartholomew's are the founders of the kombucha

> tea network UK. A good place to search for used copies is

> http://www.usedbooksearch.co.uk/ . The site will give both UK and

> USA sorces. I bought mine from a book shop in Ireland for about half

> the price I could find in the States. Arrived in less than two

> weeks. I reread the section on " The continuous fermentation method

> (includes making larger quantities) last night. I have 5 gallons of

> my BOG mixture that will be ready to bottle tonight or tomorrow.I

> will give their 1/3 method a try and see how long it takes before the

> taste is right to bottle again and let you know.

>

> Bill

>

> >Bill:

> >I ferment now at 14 days in the summer its more like 8 - 10. I get

> >lots of fizz with letting it sit for the 14 days at room temp. and

> >its not sour.

> >Like I said, my husband warns me not to change anything, its

> >perfect. I just want the new adventure of the continuous brew, so I

> >am adding that along side of the other jars. What is the name of the

> >book by Alick & Mari Bartholomew? That sounds very interesting, the

> >way they do their tea.

> >You mentioned the quantity of tea added to start, and it depends on

> >the size of the scoby, I was planning on using a baby fron my other 2

> >gallon batch. Do you think it is important to have a certain size to

> >start continuous brew?

> >Also....do you think I will get more fizz by bottleing the continuous

> >brew that has more sugar from adding daily?

> >Thank you for you input,

> >~Connie~

>

I am interested in finding out more about the book written by the

Bartholomew's " Kombucha Tea for your Health and Healing "

Was it first published in 1998? Has it been updated [2004]?

Could those of you that have found it helpful please comment on their

procedures for brewing and the specific health benefits they claim.

Thanks

Joe

[Guest guest]

Bill.....

I have started the continuous brew.....after 14 days it tasted great,

so I took out 20% ( I have the happy herbalist crock 2 1/2 gal, hold

2 gal. tea) and added back the same. Then I realized I was

calculating wrong ( I wanted to do the 1/3 every 3-4 days method ) so

2 days later I tasted it and it was good so I took out 86 ounces and

added 86 ounces. Now that brings us to today.......I will taste in 3

days, whats your guess...think it will be 3 or four days at about 68

degrees. This is what I am hopeing it will be that should be a

pretty good routine for me. Did you start brewing with this method

yet?

Any input on continuous brew is appreciated.

~CONNIE~

>

> Evening Connie

>

> The secondary fermentation is supposed to help carbonation and

mellow

> the flavor. The only thing I've found to increase carbonation is to

> bottle on the sweet side and infuse with fruit. Since I tend to

> bottle on the tart side I have very little carbonation form the

> secondary fermentation. I see no way that the KT could get sweeter

> during the secondary fermentation unless something is add that

> contains sugar. I do a two day secondary fermentation then move to

a

> cool area for storage.

>

> I haven't had to compensate for evaporation yet but it is something

> to consider.

>

> I have not had good luck trying to adjusting the pH or flavor after

I

> start drawing the KT. If I draw off extra KT so I can add more

sweet

> tea to get a bit less tartness the pH climbs. If I draw off less

to

> let the pH drop the flavor get more tart. Sometimes I bottle 750 ml

> instead of a liter and this does not seem to effect the

> balance. Drawing off in the 10% area I've been able to maintain

the

> balance for 3 months. I chose to bottle everything in the crock at

> about 3 months, clean the container and start a fresh batch. I know

> some people that will go 6 month or even a year between cleaning

and

> starting fresh batches .

>

> I fill my crocks to where the liquid level with SCOBE is where the

> crock starts its curve in which is about the 8 quart level. A

little

> more or less depending on the thickness of the SCOBE being used. I

> use 1 quart starter tea to about 7 quarts sweet tea. During the

> summer I ferment for about 9 days and about 11 days this time of

year.

>

> I think it's time to start reviewing some of my KT books. I was

just

> looking at Alick & Mari Bartholomew's book. Interesting is that

they

> recommend drawing off 1/3 the volume of the continuous fermentation

> liquid and bottling it. Add the same amount of sweet tea and let

> ferment to the desired taste. Interesting will have to give that a

try.

>

> Bill

>

> >Bill:

> >That was so very helpful, it clarified everything for me. I do want

> >to experience continuous brew so I will do what it takes.

> >

> >I will continue to brew the other way with my 5 gallon glass

> >containers too. My husband loves what I make that way and does not

> >want me to change it. The continuoues brew will be a new adventure.

> >

> >I think I have one more question though.....earlier some one said

NOT

> >to bottle it and let it sit too long because it is sweeter than the

> >single stage brew. I will be bottling and leaving it at room temp

> >till I get the taste and bubbles that I like, at this point I do

not

> >know how long that will be. With the single stage I leave it for

> >about 14 days then we chill and drink, its perfect, just the way we

> >like it.

> >

> >So when I start I should probably do a 10% draw and add, then taste

> >next day (or check PH) and if on any day it seems too sour maybe

take

> >a bit more that day and add more. Is it a good idea to watch the

> >level inside the crock to compensate for evaporation? Am I thinking

> >of this correctly?

> >

> >Also, I ordered the 2 1/2 gal. keg from Happy Herbalist, how much

tea

> >do you think I will actually add on startup?

> >You said you do bottle yours so I will guess your going to say its

OK

> >to do, I would assume that by letting it sit for a peoiod of time

> >will take care of the extra sugar from continuous brew. Thank you

so

> >much for your clarification. I look forward to your response.

> >

> >~Connie Barrett~

>

[Guest guest]

Hi Connie

I just did the third bottling of my pineapple using this method. The

first and third took 3 days the second took 4 going by taste. I'll

do my third bottling of BOG tomorrow all three have been three

days. These are in 6.5 gallon containers with 4.5 gallons of KT

brewing. I have Pu-erh and blueberry going in my 2.5 gallon crocks

and it looks like but this will only be my second bottling. Both

look like they are on track for 3 days. I bottle 3 750ml bottles

about 84 oz. so we're drawing out about the same amount. Temperature

of your brewing environment will be the deciding factor on when your

brew will be ready. Here in Phoenix weather has been great and have

not had to use any heat for a month or so. Temperature in a 24 hour

period will vary between about 66 degrees and 75. My batch

fermentation is down from 11 days to 10. I taste test the continuous

brew starting the end of the second day. I also just started white

tea in my 3.8 gallon crock. First bottling should be Tuesday.

Bill

>Bill.....

>I have started the continuous brew.....after 14 days it tasted great,

>so I took out 20% ( I have the happy herbalist crock 2 1/2 gal, hold

>2 gal. tea) and added back the same. Then I realized I was

>calculating wrong ( I wanted to do the 1/3 every 3-4 days method ) so

>2 days later I tasted it and it was good so I took out 86 ounces and

>added 86 ounces. Now that brings us to today.......I will taste in 3

>days, whats your guess...think it will be 3 or four days at about 68

>degrees. This is what I am hopeing it will be that should be a

>pretty good routine for me. Did you start brewing with this method

>yet?

>Any input on continuous brew is appreciated.

>~CONNIE~

[Guest guest]

Hi Connie

I just did the third bottling of my pineapple using this method. The

first and third took 3 days the second took 4 going by taste. I'll

do my third bottling of BOG tomorrow all three have been three

days. These are in 6.5 gallon containers with 4.5 gallons of KT

brewing. I have Pu-erh and blueberry going in my 2.5 gallon crocks

and it looks like but this will only be my second bottling. Both

look like they are on track for 3 days. I bottle 3 750ml bottles

about 84 oz. so we're drawing out about the same amount. Temperature

of your brewing environment will be the deciding factor on when your

brew will be ready. Here in Phoenix weather has been great and have

not had to use any heat for a month or so. Temperature in a 24 hour

period will vary between about 66 degrees and 75. My batch

fermentation is down from 11 days to 10. I taste test the continuous

brew starting the end of the second day. I also just started white

tea in my 3.8 gallon crock. First bottling should be Tuesday.

Bill

>Bill.....

>I have started the continuous brew.....after 14 days it tasted great,

>so I took out 20% ( I have the happy herbalist crock 2 1/2 gal, hold

>2 gal. tea) and added back the same. Then I realized I was

>calculating wrong ( I wanted to do the 1/3 every 3-4 days method ) so

>2 days later I tasted it and it was good so I took out 86 ounces and

>added 86 ounces. Now that brings us to today.......I will taste in 3

>days, whats your guess...think it will be 3 or four days at about 68

>degrees. This is what I am hopeing it will be that should be a

>pretty good routine for me. Did you start brewing with this method

>yet?

>Any input on continuous brew is appreciated.

>~CONNIE~

[Guest guest]

Thank You Bill for the update.....

Its good having someone else doing similar brewing.....lets keep in

touch.

Have a wondeful day!

~Connie~

>

> Hi Connie

>

> I just did the third bottling of my pineapple using this method.

The

> first and third took 3 days the second took 4 going by taste. I'll

> do my third bottling of BOG tomorrow all three have been three

> days. These are in 6.5 gallon containers with 4.5 gallons of KT

> brewing. I have Pu-erh and blueberry going in my 2.5 gallon crocks

> and it looks like but this will only be my second bottling. Both

> look like they are on track for 3 days. I bottle 3 750ml bottles

> about 84 oz. so we're drawing out about the same amount.

Temperature

> of your brewing environment will be the deciding factor on when

your

> brew will be ready. Here in Phoenix weather has been great and

have

> not had to use any heat for a month or so. Temperature in a 24

hour

> period will vary between about 66 degrees and 75. My batch

> fermentation is down from 11 days to 10. I taste test the

continuous

> brew starting the end of the second day. I also just started white

> tea in my 3.8 gallon crock. First bottling should be Tuesday.

>

> Bill

>

>

>

>

>

> >Bill.....

> >I have started the continuous brew.....after 14 days it tasted

great,

> >so I took out 20% ( I have the happy herbalist crock 2 1/2 gal,

hold

> >2 gal. tea) and added back the same. Then I realized I was

> >calculating wrong ( I wanted to do the 1/3 every 3-4 days method )

so

> >2 days later I tasted it and it was good so I took out 86 ounces

and

> >added 86 ounces. Now that brings us to today.......I will taste in

3

> >days, whats your guess...think it will be 3 or four days at about

68

> >degrees. This is what I am hopeing it will be that should be a

> >pretty good routine for me. Did you start brewing with this method

> >yet?

> >Any input on continuous brew is appreciated.

> >~CONNIE~

>

[Guest guest]

Bill......

Pu-erh ....is interesting......how would you suggest making it, where

to buy it, etc. I currently only use Green and black? Enyone else

use it...........

~Connie~

>

> Hi Connie

>

> I just did the third bottling of my pineapple using this method.

The

> first and third took 3 days the second took 4 going by taste. I'll

> do my third bottling of BOG tomorrow all three have been three

> days. These are in 6.5 gallon containers with 4.5 gallons of KT

> brewing. I have Pu-erh and blueberry going in my 2.5 gallon crocks

> and it looks like but this will only be my second bottling. Both

> look like they are on track for 3 days. I bottle 3 750ml bottles

> about 84 oz. so we're drawing out about the same amount.

Temperature

> of your brewing environment will be the deciding factor on when

your

> brew will be ready. Here in Phoenix weather has been great and

have

> not had to use any heat for a month or so. Temperature in a 24

hour

> period will vary between about 66 degrees and 75. My batch

> fermentation is down from 11 days to 10. I taste test the

continuous

> brew starting the end of the second day. I also just started white

> tea in my 3.8 gallon crock. First bottling should be Tuesday.

>

> Bill

>

>

>

>

>

> >Bill.....

> >I have started the continuous brew.....after 14 days it tasted

great,

> >so I took out 20% ( I have the happy herbalist crock 2 1/2 gal,

hold

> >2 gal. tea) and added back the same. Then I realized I was

> >calculating wrong ( I wanted to do the 1/3 every 3-4 days method )

so

> >2 days later I tasted it and it was good so I took out 86 ounces

and

> >added 86 ounces. Now that brings us to today.......I will taste in

3

> >days, whats your guess...think it will be 3 or four days at about

68

> >degrees. This is what I am hopeing it will be that should be a

> >pretty good routine for me. Did you start brewing with this method

> >yet?

> >Any input on continuous brew is appreciated.

> >~CONNIE~

>

[Guest guest]

www.twohillstea.com

sells Pu-erh tea...I want to get some since I've heard it aids in

weight loss but I figured that I'll first learn how to brew my first

few batches then get some.

> >

> > Hi Connie

> >

> > I just did the third bottling of my pineapple using this

method.

> The

> > first and third took 3 days the second took 4 going by taste.

I'll

> > do my third bottling of BOG tomorrow all three have been three

> > days. These are in 6.5 gallon containers with 4.5 gallons of KT

> > brewing. I have Pu-erh and blueberry going in my 2.5 gallon

crocks

> > and it looks like but this will only be my second bottling.

Both

> > look like they are on track for 3 days. I bottle 3 750ml bottles

> > about 84 oz. so we're drawing out about the same amount.

> Temperature

> > of your brewing environment will be the deciding factor on when

> your

> > brew will be ready. Here in Phoenix weather has been great and

> have

> > not had to use any heat for a month or so. Temperature in a 24

> hour

> > period will vary between about 66 degrees and 75. My batch

> > fermentation is down from 11 days to 10. I taste test the

> continuous

> > brew starting the end of the second day. I also just started

white

> > tea in my 3.8 gallon crock. First bottling should be Tuesday.

> >

> > Bill

> >

> >

> >

> >

> >

> > >Bill.....

> > >I have started the continuous brew.....after 14 days it tasted

> great,

> > >so I took out 20% ( I have the happy herbalist crock 2 1/2 gal,

> hold

> > >2 gal. tea) and added back the same. Then I realized I was

> > >calculating wrong ( I wanted to do the 1/3 every 3-4 days

method )

> so

> > >2 days later I tasted it and it was good so I took out 86

ounces

> and

> > >added 86 ounces. Now that brings us to today.......I will taste

in

> 3

> > >days, whats your guess...think it will be 3 or four days at

about

> 68

> > >degrees. This is what I am hopeing it will be that should be a

> > >pretty good routine for me. Did you start brewing with this

method

> > >yet?

> > >Any input on continuous brew is appreciated.

> > >~CONNIE~

> >

>

[Guest guest]

More to add.....I have never used any tea that was not in a tea

bag....I started searching for Pu-erh , and I get so many choices. I

need some guidance please..........

~Connie~

> >

> > Hi Connie

> >

> > I just did the third bottling of my pineapple using this method.

> The

> > first and third took 3 days the second took 4 going by taste.

I'll

> > do my third bottling of BOG tomorrow all three have been three

> > days. These are in 6.5 gallon containers with 4.5 gallons of KT

> > brewing. I have Pu-erh and blueberry going in my 2.5 gallon

crocks

> > and it looks like but this will only be my second bottling. Both

> > look like they are on track for 3 days. I bottle 3 750ml bottles

> > about 84 oz. so we're drawing out about the same amount.

> Temperature

> > of your brewing environment will be the deciding factor on when

> your

> > brew will be ready. Here in Phoenix weather has been great and

> have

> > not had to use any heat for a month or so. Temperature in a 24

> hour

> > period will vary between about 66 degrees and 75. My batch

> > fermentation is down from 11 days to 10. I taste test the

> continuous

> > brew starting the end of the second day. I also just started

white

> > tea in my 3.8 gallon crock. First bottling should be Tuesday.

> >

> > Bill

> >

> >

> >

> >

> >

> > >Bill.....

> > >I have started the continuous brew.....after 14 days it tasted

> great,

> > >so I took out 20% ( I have the happy herbalist crock 2 1/2 gal,

> hold

> > >2 gal. tea) and added back the same. Then I realized I was

> > >calculating wrong ( I wanted to do the 1/3 every 3-4 days

method )

> so

> > >2 days later I tasted it and it was good so I took out 86 ounces

> and

> > >added 86 ounces. Now that brings us to today.......I will taste

in

> 3

> > >days, whats your guess...think it will be 3 or four days at

about

> 68

> > >degrees. This is what I am hopeing it will be that should be a

> > >pretty good routine for me. Did you start brewing with this

method

> > >yet?

> > >Any input on continuous brew is appreciated.

> > >~CONNIE~

> >

>

[Guest guest]

Evening Connie

The Pu-erh Dante I use comes from Adagio Teas

http://www.adagio.com/. I purchased a couple of their samplers and

it was included in their black tea sampler. I do not enjoy drinking

the tea! To me it taste like peat moss that has been soaked in

water. I think that is called an earthy flavor. I was about to

throw the balance of the leaf tea out when some one on the list

talked about how good a KT it made. My thoughts were, " Well I can

always throw it out after its been brewed. I'll only be out a cup of

sugar. " The SCOBE really does its magic with this tea and turns

yucky into a very pleasant drink. My top two favorites are Pu-erh and

White Peony teas. I use 2 tea bag or teaspoons leaf tea and 1/3 cup

of sugar per quart of water for all my sweet teas.

Bill

>Bill......

>Pu-erh ....is interesting......how would you suggest making it, where

>to buy it, etc. I currently only use Green and black? Enyone else

>use it...........

>~Connie~

[Guest guest]

Bill.. so would that be 1 1/3 c. sugar and 8 teas. of tea per gallon

on the Pu-erh?

Thank You,

~Connie~

>

> Evening Connie

>

> The Pu-erh Dante I use comes from Adagio Teas

> http://www.adagio.com/. I purchased a couple of their samplers and

> it was included in their black tea sampler. I do not enjoy drinking

> the tea! To me it taste like peat moss that has been soaked in

> water. I think that is called an earthy flavor. I was about to

> throw the balance of the leaf tea out when some one on the list

> talked about how good a KT it made. My thoughts were, " Well I can

> always throw it out after its been brewed. I'll only be out a cup

of

> sugar. " The SCOBE really does its magic with this tea and turns

> yucky into a very pleasant drink. My top two favorites are Pu-erh

and

> White Peony teas. I use 2 tea bag or teaspoons leaf tea and 1/3

cup

> of sugar per quart of water for all my sweet teas.

>

> Bill

>

>

>

> >Bill......

> >Pu-erh ....is interesting......how would you suggest making it,

where

> >to buy it, etc. I currently only use Green and black? Enyone else

> >use it...........

> >~Connie~

>

[Guest guest]

Bill...

I ordered a 12 oz. tin from the site you gave me. Gonna give it a

try, its the first time I have made anything other than green & Black

combo.

Thank You,

Connie

>

> Evening Connie

>

> The Pu-erh Dante I use comes from Adagio Teas

> http://www.adagio.com/. I purchased a couple of their samplers and

> it was included in their black tea sampler. I do not enjoy drinking

> the tea! To me it taste like peat moss that has been soaked in

> water. I think that is called an earthy flavor. I was about to

> throw the balance of the leaf tea out when some one on the list

> talked about how good a KT it made. My thoughts were, " Well I can

> always throw it out after its been brewed. I'll only be out a cup

of

> sugar. " The SCOBE really does its magic with this tea and turns

> yucky into a very pleasant drink. My top two favorites are Pu-erh

and

> White Peony teas. I use 2 tea bag or teaspoons leaf tea and 1/3

cup

> of sugar per quart of water for all my sweet teas.

>

> Bill

>

>

>

> >Bill......

> >Pu-erh ....is interesting......how would you suggest making it,

where

> >to buy it, etc. I currently only use Green and black? Enyone else

> >use it...........

> >~Connie~

>

[Guest guest]

In one of those video links I posted yesterday, the guy said NEVER

make Pu-erh Tea Kombucha, he didn't say why though......anyone else

make this kind?

~Connie~

>

> Evening Connie

>

> The Pu-erh Dante I use comes from Adagio Teas

> http://www.adagio.com/. I purchased a couple of their samplers and

> it was included in their black tea sampler. I do not enjoy drinking

> the tea! To me it taste like peat moss that has been soaked in

> water. I think that is called an earthy flavor. I was about to

> throw the balance of the leaf tea out when some one on the list

> talked about how good a KT it made. My thoughts were, " Well I can

> always throw it out after its been brewed. I'll only be out a cup

of

> sugar. " The SCOBE really does its magic with this tea and turns

> yucky into a very pleasant drink. My top two favorites are Pu-erh

and

> White Peony teas. I use 2 tea bag or teaspoons leaf tea and 1/3

cup

> of sugar per quart of water for all my sweet teas.

>

> Bill

>

>

>

> >Bill......

> >Pu-erh ....is interesting......how would you suggest making it,

where

> >to buy it, etc. I currently only use Green and black? Enyone else

> >use it...........

> >~Connie~

>

[Guest guest]

>Bill.. so would that be 1 1/3 c. sugar and 8 teas. of tea per gallon

>on the Pu-erh?

>Thank You,

>~Connie~

I do not think that a teaspoon of loose tea is equivalent to 1

teabag. It's more equivalent to 2 teabags or even more than that. Given

that, I think 8 teaspoons of loose tea in a gallon of KT is really heavy on

the tea. The original recipe I started with is from Herald Tietze, and his

works out to 2 teaspoons of loose tea per gal batch (which is more like 3

quarts).

I don't hesitate to recommend 8 teabags to people, esp if their KT isn't

robust tasting, but I wouldn't recommend 8 teaspoons. I only use 4

teaspoons of loose tea in my 2-gal vessels, and my KT is certainly

robust. My teaspoons are heaped, not level.

I know I'm on the leaner side, so there's room for variation, but I think

if people cut open a teabag and compare the volume of the wet leaf inside

to the volume of the wet leaf resulting from a teaspoon of loose tea,

you'll see what I mean about them not being equivalent.

--V

>

> >

> > Evening Connie

> >

> > The Pu-erh Dante I use comes from Adagio Teas

> > http://www.adagio.com/. I purchased a couple of their samplers and

> > it was included in their black tea sampler. I do not enjoy drinking

> > the tea! To me it taste like peat moss that has been soaked in

> > water. I think that is called an earthy flavor. I was about to

> > throw the balance of the leaf tea out when some one on the list

> > talked about how good a KT it made. My thoughts were, " Well I can

> > always throw it out after its been brewed. I'll only be out a cup

>of

> > sugar. " The SCOBE really does its magic with this tea and turns

> > yucky into a very pleasant drink. My top two favorites are Pu-erh

>and

> > White Peony teas. I use 2 tea bag or teaspoons leaf tea and 1/3

>cup

> > of sugar per quart of water for all my sweet teas.

> >

> > Bill

> >

> >

> >

> > >Bill......

> > >Pu-erh ....is interesting......how would you suggest making it,

>where

> > >to buy it, etc. I currently only use Green and black? Enyone else

> > >use it...........

> > >~Connie~

> >

>

>

>

>

>

[Guest guest]

>In one of those video links I posted yesterday, the guy said NEVER

>make Pu-erh Tea Kombucha, he didn't say why though......anyone else

>make this kind?

>~Connie~

People on this list, which includes extremely knowledgeable long-time

brewers (I'm a more recent brewer), have always said Pu-erh tea was

usable. Any camelia sinensis tea can be used. People have individual

tastes. Some people have reported not liking the resulting KT from

Pu-erh. Perhaps he's making that statement because it has a strong taste.

But just because someone puts a video out about making KT doesn't make them

an authority. I can't watch it because with my slow ISP I can't do video

streaming, so I can't critique it directly.

--V

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

--A.J. Muste

[Guest guest]

Marguerite Trudeau wrote:

> Awesome advice!!!!!!!

> Meg

>

>

>

>

>

>>> About the Earl Grey tea, it gives your drink a wonderful flavor of

>>> Bee-balm. I have used it for years and love the touch it gives the

>>> drink. I only put one to three in along with the oolong tea and

>>> green tea. what I have read by the experts is that you don't want to

>>> use flavored teas as they have oils in them that could damage your

>>> mom and carry the flavor to future batches. It is fine if you want

>>> your drink to taste like that flavor in future batches. I guess the

>>> future cultures will straiten out in time.

>>>

>> Longtime listmembers (10-20 years brewing experience) have used

>> Earl Grey

>> exclusively with great results. As it turns out, there is nothing

>> to fear

>> from Earl Grey. But the analysis you quote above isn't really the

>> concern. It's not so much about flavors perpetuating, that is more

>> of a

>> personal issue. It's about the fact that many essential oils and

>> spices

>> and citrus and ginger have antibacterial qualities that can over time

>> weaken the bacteria, the part of the culture responsible for

>> generating the

>> healthful components. So the instruction to keep such brews

>> separate is

>> meant to make sure that someone doesn't weaken all their culture,

>> nor share

>> a weakened culture with others.

>>

Hmm....the original instructions I was given with my scoby included the

addition of ginger in the brewing tea which I then strain out before

adding the scoby. I *love* ginger so I never thought about it. So far

I've had no trouble with my brews. But now I'm hearing that ginger is

bad for the scoby? What to do? I wonder how one would safely get the

ginger flavor into the tea later. Would it be safe to add grated ginger

at the point of bottling? Thanks for any thoughts.

Melisa

> http://magpieima.blogspot.com/

>

[Guest guest]

I made several batches of pu-erh kt a number of years ago. To say it

tasted like dirt is putting it nicely. The tea itself tastes like

musty straw, but is supposed to be of great medicinal value. Just my

opinion.

joe

> >

> > Evening Connie

> >

> > The Pu-erh Dante I use comes from Adagio Teas

> > http://www.adagio.com/. I purchased a couple of their samplers and

> > it was included in their black tea sampler. I do not enjoy drinking

> > the tea! To me it taste like peat moss that has been soaked in

> > water. I think that is called an earthy flavor. I was about to

> > throw the balance of the leaf tea out when some one on the list

> > talked about how good a KT it made. My thoughts were, " Well I can

> > always throw it out after its been brewed. I'll only be out a cup

> of

> > sugar. " The SCOBE really does its magic with this tea and turns

> > yucky into a very pleasant drink. My top two favorites are Pu-erh

> and

> > White Peony teas. I use 2 tea bag or teaspoons leaf tea and 1/3

> cup

> > of sugar per quart of water for all my sweet teas.

> >

> > Bill

> >

> >

> >

> > >Bill......

> > >Pu-erh ....is interesting......how would you suggest making it,

> where

> > >to buy it, etc. I currently only use Green and black? Enyone else

> > >use it...........

> > >~Connie~

> >

>

[Guest guest]

Maybe I will like it.....I LOVE the smell of black dirt.....my

grandparrents were vegetable farmers and I used to love walking into

the greenhouse and smelling the DIRT.....maybe thats a sign for me to

make this tea.

~Connie~

> > >

> > > Evening Connie

> > >

> > > The Pu-erh Dante I use comes from Adagio Teas

> > > http://www.adagio.com/. I purchased a couple of their samplers

and

> > > it was included in their black tea sampler. I do not enjoy

drinking

> > > the tea! To me it taste like peat moss that has been soaked in

> > > water. I think that is called an earthy flavor. I was about

to

> > > throw the balance of the leaf tea out when some one on the list

> > > talked about how good a KT it made. My thoughts were, " Well I

can

> > > always throw it out after its been brewed. I'll only be out a

cup

> > of

> > > sugar. " The SCOBE really does its magic with this tea and

turns

> > > yucky into a very pleasant drink. My top two favorites are Pu-

erh

> > and

> > > White Peony teas. I use 2 tea bag or teaspoons leaf tea and

1/3

> > cup

> > > of sugar per quart of water for all my sweet teas.

> > >

> > > Bill

> > >

> > >

> > >

> > > >Bill......

> > > >Pu-erh ....is interesting......how would you suggest making

it,

> > where

> > > >to buy it, etc. I currently only use Green and black? Enyone

else

> > > >use it...........

> > > >~Connie~

> > >

> >

>

[Guest guest]

Hi Connie

For a gallon of sweet tea that is the measurements that I use.

Bill

>Bill.. so would that be 1 1/3 c. sugar and 8 teas. of tea per gallon

>on the Pu-erh?

>Thank You,

>~Connie~

>

>

> >

> > Evening Connie

> >

> > The Pu-erh Dante I use comes from Adagio Teas

> > <http://www.adagio.com/.>http://www.adagio.com/. I purchased a

> couple of their samplers and

> > it was included in their black tea sampler. I do not enjoy drinking

> > the tea! To me it taste like peat moss that has been soaked in

> > water. I think that is called an earthy flavor. I was about to

> > throw the balance of the leaf tea out when some one on the list

> > talked about how good a KT it made. My thoughts were, " Well I can

> > always throw it out after its been brewed. I'll only be out a cup

>of

> > sugar. " The SCOBE really does its magic with this tea and turns

> > yucky into a very pleasant drink. My top two favorites are Pu-erh

>and

> > White Peony teas. I use 2 tea bag or teaspoons leaf tea and 1/3

>cup

> > of sugar per quart of water for all my sweet teas.

> >

> > Bill

> >

> >

> >

> > >Bill......

> > >Pu-erh ....is interesting......how would you suggest making it,

>where

> > >to buy it, etc. I currently only use Green and black? Enyone else

> > >use it...........

> > >~Connie~

> >

>

>

[Guest guest]

Hi Connie

I would start tasting about 2 day before the end of your normal

fermention cycle. There should still be a little Yucky flavor that

will magically disappear as the KT developers. The change in the

last 2 or 3 days is really dramatic.

Bill

>Bill...

>I ordered a 12 oz. tin from the site you gave me. Gonna give it a

>try, its the first time I have made anything other than green & Black

>combo.

>Thank You,

>Connie

[Guest guest]

Hi Connie

I watched part of the video caught where he said not to use Earl Gray

but missed Pu-erh. I really like his measurement methods. I'm sure

he premeasured prior to shooting the video. Some of the homemade

equipment I thought was interesting.

Bill

>In one of those video links I posted yesterday, the guy said NEVER

>make Pu-erh Tea Kombucha, he didn't say why though......anyone else

>make this kind?

>~Connie~

>-

[Guest guest]

Hi V

I really think you have to consider the size of the tea leaf your

dealing with If you examine a Lipton tea bag you will see that the

tea is very fine. Now compair this to a Harney & Sons tea bag. It

looks like the Harney & Sons contain much more tea. Actually the

size of the tea is much larger than the Lipton. The same holds for bulk teas

I agree that the teaspoon is just a guide. You'll get a lot more tea

with a teaspoon of gunpowder green than you will with a whole leaf

grade of green teas. Non camellia sinensis teas like Rooibus or Yerba

Mate may call for less than teaspoon. I use a whole leaf white tea

that I have to use closer to almost 3 teaspoons per quart to get a robust KT.

For the type and grade of bulk tea your using 4 teaspoons are

great. For another type and grade it may not. I like your volume

comparison but does it take into account the surface area available

for brewing? My gut feeling is that I could find a single tea leaf

roughly equal to the volume of the wet tea in a tea bag. I'm not sure

that the teas brewed would be of equivalent strengths.

Just some food for thought

Bill

> >Bill.. so would that be 1 1/3 c. sugar and 8 teas. of tea per gallon

> >on the Pu-erh?

> >Thank You,

> >~Connie~

>

>I do not think that a teaspoon of loose tea is equivalent to 1

>teabag. It's more equivalent to 2 teabags or even more than that. Given

>that, I think 8 teaspoons of loose tea in a gallon of KT is really heavy on

>the tea. The original recipe I started with is from Herald Tietze, and his

>works out to 2 teaspoons of loose tea per gal batch (which is more like 3

>quarts).

>

>I don't hesitate to recommend 8 teabags to people, esp if their KT isn't

>robust tasting, but I wouldn't recommend 8 teaspoons. I only use 4

>teaspoons of loose tea in my 2-gal vessels, and my KT is certainly

>robust. My teaspoons are heaped, not level.

>

>I know I'm on the leaner side, so there's room for variation, but I think

>if people cut open a teabag and compare the volume of the wet leaf inside

>to the volume of the wet leaf resulting from a teaspoon of loose tea,

>you'll see what I mean about them not being equivalent.

>

>--V