Harvesting to save the fizz.

[Guest guest]

Dear ,

I'll try to answer your questions in a complicated way.

I gather together a lot of utensils on my rickety table in the living room so I

can harvest fast to save the fizz. Underneath this table are four Corningware

pots filled with freshly brewed Kombucha Tea, sitting on the sturdy coffee table

below.

On the upper table,I have already placed an empty Welch's gallon glass grape

juice jug, a large glass measuring pitcher, a plastic strainer that fits over

the glass pitcher, scissors, tape, pen, paper, 4 large serving bowls, quart

plastic storage bags, a cup to dip with and a dish to set it on.

I bring up one of my square Corningware pots full of new brew from the coffee

table underneath.

I wash my hands and take my scoby out and place it quickly into a large serving

bowl. Then I quicklyl start dipping the new ferment into the strainer over the

large measuring pitcher and pour it quickly into the gallon jug. Immediately, I

put the double layer of plastic, alreadly cut to fit over the mouth of my gallon

jug, over the mouth of the jug and screw it down tight to keep in the fizz. My

jugs are never filled to the top.

Then I put the serving bowl with the scobies in it into a quart plastic bag, zip

it up, tape the name of the strain on the outside of the plactic and place the

whole thing into the Corningware bowl which has the name taped on it, too, Of

course, I have just rinsed the pot good. So I cover it with the glass lid and

place it back down on the lower sturdy coffee table where it willl be ready to

brew again.

Then I bring out another gallon glass jug and start the process all over again

with the next of the three remaining pots of fresh brew. Of course, I rinse my

hands over and over again, but not with soap, before I touch the scobies.

As each gallon of brew is finished, i place it into the bottom of my refrig.

I have four more pots with spare scobies in them in the refrig that have been

forgotten since I started my simplified way of harvesting.

I no longer have to carry out heavy pots of stored scobies to the living room

and back as before. It's so much easier. And it doesn't hurt the mommas to be

out of the refirg until I use them again.

I have no counter space in the kitchen to work on, because i have a heavy duty

front loading washer and dryer there.

I used to have a wonderful brewing cabinet with a constant temperature of 78 to

80 degrees F, I thought it would be impossible to brew in the living room, but I

was wrong.

Luckily, I don't have small children or animals to disturb my brew.

I'm sure this is all perfectly clear. Ha..

Right now I have four pots plus a small one ready to harvest, and I have too

much brew left over in the refrig.

If I can't find glass jugs soon, I will have to do something I disliike, put my

new brew into plasltic distilled white vinegar gallon jugs. O. Woe It goes

agains my grain.

Blessings on you all. LOve. MArge.