Guest guest Posted July 21, 2012 Report Share Posted July 21, 2012 Hey Zoe, The email address you gave us doesn't work for me! I tried twice.Jeff wjhurst44@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2012 Report Share Posted July 26, 2012 Thanks to Jeff, this situation is now under control. Expecting a batch in 7-10 days if all goes according to what I remember. zoe ________________________________ To: " original_kombucha " <original_kombucha > Sent: Saturday, 21 July 2012, 19:16 Subject: need a scoby ________________________________ Hi all, After a very long battle during most of which I slept. I am now ready to start (restart) making KT again and would very much like to have a scoby shipped to my Indiana address. Am willing to pay postage and shipping. Contact me at mtnwalker2b@... OFFLIST and I will give you my addy. Thanks much Zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2012 Report Share Posted July 26, 2012 Your welcome Zoe! And Zoe means " life " I believe, so more life to thee! Blessings on u alljeff To: original_kombucha From: mtnwalker2b@... Date: Thu, 26 Jul 2012 18:47:12 +0100 Subject: Re: need a scoby Thanks to Jeff, this situation is now under control. Expecting a batch in 7-10 days if all goes according to what I remember. zoe ________________________________ To: " original_kombucha " <original_kombucha > Sent: Saturday, 21 July 2012, 19:16 Subject: need a scoby ________________________________ Hi all, After a very long battle during most of which I slept. I am now ready to start (restart) making KT again and would very much like to have a scoby shipped to my Indiana address. Am willing to pay postage and shipping. Contact me at mtnwalker2b@... OFFLIST and I will give you my addy. Thanks much Zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2012 Report Share Posted July 26, 2012 Yes, and that includes the spiritual as well as the physical, from the old Greek. zoe ________________________________ To: " original_kombucha " <original_kombucha > Sent: Thursday, 26 July 2012, 14:31 Subject: RE: need a scoby Your welcome Zoe! And Zoe means " life " I believe, so more life to thee! Blessings on u alljeff To: original_kombucha From: mtnwalker2b@... Date: Thu, 26 Jul 2012 18:47:12 +0100 Subject: Re: need a scoby Thanks to Jeff, this situation is now under control. Expecting a batch in 7-10 days if all goes according to what I remember. zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2012 Report Share Posted August 1, 2012 Hey Zoe how is your batch??Jeff To: original_kombucha From: mtnwalker2b@... Date: Fri, 27 Jul 2012 00:29:54 +0100 Subject: Re: need a scoby Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 Went well, have used most of it to prime my continuous brew tank. , the scoby continues to thicken, never had one obscure the spigot tho I suppose thats possible if you don't remove some of the scoby from time to time. I had one get so thick there wasn't much room left for the brew. My preferred method is to just cut the scoby in half, put the other half in your " hotel " . I don't pull apart the layers because certain components seek out certain layers, so ppulling them apart would cause an imbalance in components in the next brew. zoe ________________________________ To: " original_kombucha " <original_kombucha > Sent: Thursday, 2 August 2012, 1:38 Subject: RE: need a scoby Hey Zoe how is your batch??Jeff To: original_kombucha From: mtnwalker2b@... Date: Fri, 27 Jul 2012 00:29:54 +0100 Subject: Re: need a scoby ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 I live in Stone Mountain, GA, and am looking for a scoby. Also would like some kefir grains.  Anyone available in this area that I might get these two items from?  BettyC zoe ________________________________ ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 What is the scoby " hotel " ingrediants? Debbie To: " original_kombucha " <original_kombucha > Sent: Thursday, August 2, 2012 6:02 AM Subject: Re: need a scoby  Went well,  have used most of it to prime my continuous brew tank. ,  the scoby continues to thicken,  never had one obscure the spigot  tho I suppose thats possible  if you don't remove some of the scoby  from time to time.   I had one get so thick  there wasn't much room left for the brew. My preferred method is to just  cut the scoby in half,  put the other half  in your " hotel " .   I don't pull apart the layers  because certain components  seek out certain layers,  so ppulling them apart would cause an imbalance in components in the next brew. zoe ________________________________ From: Jeff Hurst <mailto:wjhurst44%40hotmail.com> To: " mailto:original_kombucha%40yahoogroups.com " <mailto:original_kombucha%40yahoogroups.com> Sent: Thursday, 2 August 2012, 1:38 Subject: RE: need a scoby Hey Zoe how is your batch??Jeff To: mailto:original_kombucha%40yahoogroups.com From: mailto:mtnwalker2b%40yahoo.co.uk Date: Fri, 27 Jul 2012 00:29:54 +0100 Subject: Re: need a scoby ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 quite simply its an old scoby covered in KT with a tight lid zoe ________________________________ To: " original_kombucha " <original_kombucha > Sent: Thursday, 2 August 2012, 8:47 Subject: Re: need a scoby What is the scoby " hotel " ingrediants? Debbie To: " original_kombucha " <original_kombucha > Sent: Thursday, August 2, 2012 6:02 AM Subject: Re: need a scoby Went well, have used most of it to prime my continuous brew tank. , the scoby continues to thicken, never had one obscure the spigot tho I suppose thats possible if you don't remove some of the scoby from time to time. I had one get so thick there wasn't much room left for the brew. My preferred method is to just cut the scoby in half, put the other half in your " hotel " . I don't pull apart the layers because certain components seek out certain layers, so ppulling them apart would cause an imbalance in components in the next brew. zoe ________________________________ From: Jeff Hurst <mailto:wjhurst44%40hotmail.com> To: " mailto:original_kombucha%40yahoogroups.com " <mailto:original_kombucha%40yahoogroups.com> Sent: Thursday, 2 August 2012, 1:38 Subject: RE: need a scoby Hey Zoe how is your batch??Jeff To: mailto:original_kombucha%40yahoogroups.com From: mailto:mtnwalker2b%40yahoo.co.uk Date: Fri, 27 Jul 2012 00:29:54 +0100 Subject: Re: need a scoby ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 I didn't think one was supposed to cover the hotel tightly. I believe that some air exchange is needed for the culture to survive, in general? Recent instructions for a hotel called for covering as for a brew. ??? -- > quite simply its an old scoby covered in KT with a tight lid > > zoe > > > ________________________________ > > To: " original_kombucha " <original_kombucha > > Sent: Thursday, 2 August 2012, 8:47 > Subject: Re: need a scoby > > > > What is the scoby " hotel " ingrediants? > Debbie > > > To: " original_kombucha " <original_kombucha > > Sent: Thursday, August 2, 2012 6:02 AM > Subject: Re: need a scoby > > > > Went well, have used most of it to prime my continuous brew tank. > > , the scoby continues to thicken, never had one obscure the spigot tho I suppose thats possible if you don't remove some of the scoby from time to time. I had one get so thick there wasn't much room left for the brew. > My preferred method is to just cut the scoby in half, put the other half in your " hotel " . I don't pull apart the layers because certain components seek out certain layers, so ppulling them apart would cause an imbalance in components in the next brew. > > zoe > > ________________________________ > From: Jeff Hurst<mailto:wjhurst44%40hotmail.com> > To: " mailto:original_kombucha%40yahoogroups.com " <mailto:original_kombucha%40yahoogro\ ups.com> > Sent: Thursday, 2 August 2012, 1:38 > Subject: RE: need a scoby > > > Hey Zoe how is your batch??Jeff > > To: mailto:original_kombucha%40yahoogroups.com > From: mailto:mtnwalker2b%40yahoo.co.uk > Date: Fri, 27 Jul 2012 00:29:54 +0100 > Subject: Re: need a scoby > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 >>quite simply  its an old scoby covered in KT  with a tight lid << I don't think we should use a tight lid ever, not even on a hotel, because I had both as experiments to see which was best. The solution in the jar with the tight lid became weak tasting and mild. The solution in the jar with a cloth top became so acidic that when I tasted this, it burned my stomach for 10 mins. The cloth top jar is younger than the lidded jar by several months. So I still think oxygen is necessary for those hotel scobys. Just be sure you keep your hotel scobies in enough fluid from week to week. Lyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 It was also said to add only finished KT to the hotel, to not add new sweet tea, in order to foster the bacterial end and not the yeast end. -- >>> quite simply its an old scoby covered in KT with a tight lid<< >>> > I don't think we should use a tight lid ever, not even on a hotel, because I had both as experiments to see which was best. The solution in the jar with the tight lid became weak tasting and mild. The solution in the jar with a cloth top became so acidic that when I tasted this, it burned my stomach for 10 mins. The cloth top jar is younger than the lidded jar by several months. So I still think oxygen is necessary for those hotel scobys. Just be sure you keep your hotel scobies in enough fluid from week to week. > > Lyn > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 >>It was also said to add only finished KT to the hotel, to not add new sweet tea, in order to foster the bacterial end and not the yeast end. << Yes, I forgot to add that I only add finished brew to the hotel jar. The idea is that you don't need scobys to grow, so don't give them sugar as food, just preservative them with vinegary fluid. Lyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 well I've been covering mine for many years and they still perform well. At one point someone told me not to cover them so I tried using just the cloth cover but what happened was they dried out much too quickly and I lost my scobies. So I went back to covering and all is well. So it seems that it doesn't really matter does it? One should do whichever works best for them and they are comfortable with it should seem. zoe ________________________________ To: original_kombucha Sent: Thursday, 2 August 2012, 12:48 Subject: Re: need a scoby I didn't think one was supposed to cover the hotel tightly. I believe that some air exchange is needed for the culture to survive, in general? Recent instructions for a hotel called for covering as for a brew. ??? -- > quite simply its an old scoby covered in KT with a tight lid > > zoe > > > ________________________________ > > To: " original_kombucha " <original_kombucha > > Sent: Thursday, 2 August 2012, 8:47 > Subject: Re: need a scoby > > > > What is the scoby " hotel " ingrediants? > Debbie > > > To: " original_kombucha " <original_kombucha > > Sent: Thursday, August 2, 2012 6:02 AM > Subject: Re: need a scoby > > > > Went well, have used most of it to prime my continuous brew tank. > > , the scoby continues to thicken, never had one obscure the spigot tho I suppose thats possible if you don't remove some of the scoby from time to time. I had one get so thick there wasn't much room left for the brew. > My preferred method is to just cut the scoby in half, put the other half in your " hotel " . I don't pull apart the layers because certain components seek out certain layers, so ppulling them apart would cause an imbalance in components in the next brew. > > zoe > > ________________________________ > From: Jeff Hurst<mailto:wjhurst44%40hotmail.com> > To: " mailto:original_kombucha%40yahoogroups.com " <mailto:original_kombucha%40yahoogro\ ups.com> > Sent: Thursday, 2 August 2012, 1:38 > Subject: RE: need a scoby > > > Hey Zoe how is your batch??Jeff > > To: mailto:original_kombucha%40yahoogroups.com > From: mailto:mtnwalker2b%40yahoo.co.uk > Date: Fri, 27 Jul 2012 00:29:54 +0100 > Subject: Re: need a scoby > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 My experience has been quite different, the only reason I had to ask for a scoby this time around is because my hotels got left behind during the move. I was too sick at the time to even care about complaining. The liquid in my tightly covered hotels was used many times in an emergency to give someone starter fluid and I can tell you it was very very strong. Perhaps because my regular brew is also very strong, I use the medicinal recipe which is 2-3 times the normal strength. Not trying to start an argument here, just reporting my experience, take it with a grain of salt. zoe ________________________________ To: original kombucha <original_kombucha > Sent: Thursday, 2 August 2012, 12:50 Subject: Re: need a scoby >>quite simply its an old scoby covered in KT with a tight lid << I don't think we should use a tight lid ever, not even on a hotel, because I had both as experiments to see which was best. The solution in the jar with the tight lid became weak tasting and mild. The solution in the jar with a cloth top became so acidic that when I tasted this, it burned my stomach for 10 mins. The cloth top jar is younger than the lidded jar by several months. So I still think oxygen is necessary for those hotel scobys. Just be sure you keep your hotel scobies in enough fluid from week to week. Lyn ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2012 Report Share Posted August 3, 2012 >>The liquid in my  tightly covered hotels  was used many times in an emergency to give someone starter fluid  and I can tell you it was very  very strong.  Perhaps because my regular  brew is also very strong,  I use the medicinal recipe which is 2-3 times the normal strength.>> How old was your hotel? Mine with the tight lid is about 14 months old. The one with the cloth covering is about 8 months old. I wonder if yours was younger and new brew was added to it more often or something like that. Mine was just filled to the top with fluid and lidded and sat. Lyn ________________________________ From: " ly.ninwv@... " < ly.ninwv@... > To: original kombucha < original_kombucha > Sent: Thursday, 2 August 2012, 12:50 Subject: Re: need a scoby >>quite simply  its an old scoby covered in KT  with a tight lid << I don't think we should use a tight lid ever, not even on a hotel, because I had both as experiments to see which was best. The solution in the jar with the tight lid became weak tasting and mild. The solution in the jar with a cloth top became so acidic that when I tasted this, it burned my stomach for 10 mins. The cloth top jar is younger than the lidded jar by several months. So I still think oxygen is necessary for those hotel scobys. Just be sure you keep your hotel scobies in enough fluid from week to week. Lyn ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2012 Report Share Posted August 3, 2012 Is your lid all plastic? Maybe that is it. My first hotel is a galllon pickle jar and I use the pickle jar lid because I did not know what else would fit. So far it has not rusted, so it appears safe. I have tried to use other lids for other bottles and they rusted. So I got all plastic to lid those bottles. Lyn ----- Original Message ----- well  I've been  covering mine for many years and they still perform well.  At one point  someone told me not to cover them  so I tried  using just the cloth cover  but what happened was they dried out  much too quickly  and I lost my scobies.  So  I went back to covering  and all is well.   So it seems that it doesn't really matter  does it?  One should do whichever works  best for them and they are comfortable with it should seem. zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2012 Report Share Posted August 3, 2012 I prefer the plastic lids to be sure, but in a pinch have used the standard 2 piece mason jar lids- I do replace those with plastic as soon as possible. These plastic lids are NOT air tight so this could be a big factor. To answer your previous post, I have no idea how " old " my hotels were. I can tell you that I began my first brew more than 20 yrs ago. Lots of things have changed since then. My original instructions were to use distilled water, Lipton tea bags and nothing but plain refined white sugar. This worked quite well, but we soon began to experiment with finer teas and different sugars, mostly with great success. Very early in the game I began to use the medicinal strength tea recipe. I don't remember when the first " hotel " was done but its been a while. There have been two periods in these years when I was not brewing at all, the first due to serious life changes that took my mind off it. the second was this last illness that has sapped my strength and my ability to remember quickly, with a bit of effort I can remember things that are important. Once started I never add " new brew " to a hotel. If and when necessary I only add the stuff that went far too vinegary for my taste buds. That vinegar also gets used for cleaning , wounds, etc. In short, use it for anything you would use any vinegar for including salad dressings. I have used those old scobies to heal wounds ( works remarkably well and the healing process seems to be speeded up quite a bit). Try rubbing a scoby on a sunburn - - - - wonderful stuff. zoe .. To: original kombucha <original_kombucha > Sent: Friday, 3 August 2012, 17:52 Subject: Re: need a scoby Is your lid all plastic? Maybe that is it. My first hotel is a galllon pickle jar and I use the pickle jar lid because I did not know what else would fit. So far it has not rusted, so it appears safe. I have tried to use other lids for other bottles and they rusted. So I got all plastic to lid those bottles. Lyn ----- Original Message ----- well I've been covering mine for many years and they still perform well. At one point someone told me not to cover them so I tried using just the cloth cover but what happened was they dried out much too quickly and I lost my scobies. So I went back to covering and all is well. So it seems that it doesn't really matter does it? One should do whichever works best for them and they are comfortable with it should seem. zoe ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2012 Report Share Posted August 3, 2012 Don't mean to jump in on your conversation but I was wondering what " medicinal strength tea " means? is there a difference? I still consider myself new to this Kombucha world and love all the information I get from all the veteren booch artists... regards, Sheila www.diamondanswerman.com > ** > > > I prefer the plastic lids to be sure, but in a pinch have used the > standard 2 piece mason jar lids- I do replace those with plastic as soon > as possible. These plastic lids are NOT air tight so this could be a big > factor. > > To answer your previous post, I have no idea how " old " my hotels were. > I can tell you that I began my first brew more than 20 yrs ago. Lots of > things have changed since then. > > My original instructions were to use distilled water, Lipton tea bags > and nothing but plain refined white sugar. This worked quite well, > but we soon began to experiment with finer teas and different sugars, > mostly with great success. > > Very early in the game I began to use the medicinal strength tea recipe. > I don't remember when the first " hotel " was done but its been a while. > There have been two periods in these years when I was not brewing at all, > the first due to serious life changes that took my mind off it. the > second was this last illness that has sapped my strength and my ability > to remember quickly, with a bit of effort I can remember things that are > important. > > Once started I never add " new brew " to a hotel. If and when necessary > I only add the stuff that went far too vinegary for my taste buds. That > vinegar also gets used for cleaning , wounds, etc. In short, use it > for anything you would use any vinegar for including salad dressings. > > I have used those old scobies to heal wounds ( works remarkably well > and the healing process seems to be speeded up quite a bit). > > Try rubbing a scoby on a sunburn - - - - wonderful stuff. > > zoe > . > To: original kombucha <original_kombucha > > Sent: Friday, 3 August 2012, 17:52 > Subject: Re: need a scoby > > Is your lid all plastic? Maybe that is it. My first hotel is a galllon > pickle jar and I use the pickle jar lid because I did not know what else > would fit. So far it has not rusted, so it appears safe. I have tried to > use other lids for other bottles and they rusted. So I got all plastic to > lid those bottles. > > Lyn > ----- Original Message ----- > > well I've been covering mine for many years and they still perform > well. At one point someone told me not to cover them so I tried using > just the cloth cover but what happened was they dried out much too > quickly and I lost my scobies. So I went back to covering and all is > well. So it seems that it doesn't really matter does it? One should > do whichever works best for them and they are comfortable with it should > seem. > > zoe > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2012 Report Share Posted August 3, 2012 Zoe-- Could you please tell me what the " medicinal strength " recipe is? -- > I prefer the plastic lids to be sure, but in a pinch have used the standard 2 piece mason jar lids- I do replace those with plastic as soon as possible. These plastic lids are NOT air tight so this could be a big factor. > > To answer your previous post, I have no idea how " old " my hotels were. I can tell you that I began my first brew more than 20 yrs ago. Lots of things have changed since then. > > My original instructions were to use distilled water, Lipton tea bags and nothing but plain refined white sugar. This worked quite well, but we soon began to experiment with finer teas and different sugars, mostly with great success. > > Very early in the game I began to use the medicinal strength tea recipe. I don't remember when the first " hotel " was done but its been a while. There have been two periods in these years when I was not brewing at all, the first due to serious life changes that took my mind off it. the second was this last illness that has sapped my strength and my ability to remember quickly, with a bit of effort I can remember things that are important. > > Once started I never add " new brew " to a hotel. If and when necessary I only add the stuff that went far too vinegary for my taste buds. That vinegar also gets used for cleaning , wounds, etc. In short, use it for anything you would use any vinegar for including salad dressings. > > I have used those old scobies to heal wounds ( works remarkably well and the healing process seems to be speeded up quite a bit). > > Try rubbing a scoby on a sunburn - - - - wonderful stuff. > > zoe > . > To: original kombucha<original_kombucha > > Sent: Friday, 3 August 2012, 17:52 > Subject: Re: need a scoby > > Is your lid all plastic? Maybe that is it. My first hotel is a galllon pickle jar and I use the pickle jar lid because I did not know what else would fit. So far it has not rusted, so it appears safe. I have tried to use other lids for other bottles and they rusted. So I got all plastic to lid those bottles. > > Lyn > ----- Original Message ----- > > > well I've been covering mine for many years and they still perform well. At one point someone told me not to cover them so I tried using just the cloth cover but what happened was they dried out much too quickly and I lost my scobies. So I went back to covering and all is well. So it seems that it doesn't really matter does it? One should do whichever works best for them and they are comfortable with it should seem. > > zoe > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2012 Report Share Posted August 3, 2012 Hi So glad to see you back on the list. You were missed' I believe this recipe came from this list, but could be mistaken. 9-12 teabags per gallon 1 to 1-1/3 cups sugar one gallon water Loose tea is stronger, generally use 3 different types, black, green, white and sometimes rooibus or hibiscus added and my green tea is usually Jasmine. Anyway about 1/4 to 1/3 cup of each of the three plus a wee tad of anything else. There is no rocket science here, anything in close proximity is fine then adjust according to your taste. If you get it too strong add some water to your glass. - Water is my biggest issue here at my daughters. We are out in the country and she has a well, but the water isn't fit to drink so its all run thru a water softener- I will not drink the stuff or even use it to cook with. I buy bottled mountain spring water or if nothing else is available distilled. zoe ________________________________ To: original_kombucha Sent: Friday, 3 August 2012, 22:33 Subject: Re: need a scoby Zoe-- Could you please tell me what the " medicinal strength " recipe is? -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2012 Report Share Posted August 4, 2012 Thank you, and thanks for the recipe I went from living out in the country and having spring water (that had to be filtered but was otherwise splendid) to living in the city with chlorine, chloramine, and fluoride, and it's much more difficult to filter. Wishing you well. --V > Hi > So glad to see you back on the list. You were missed' > > I believe this recipe came from this list, but could be mistaken. > > 9-12 teabags per gallon > 1 to 1-1/3 cups sugar > one gallon water > > Loose tea is stronger, generally use 3 different types, black, green, white and sometimes rooibus or hibiscus added and my green tea is usually Jasmine. Anyway about 1/4 to 1/3 cup of each of the three plus a wee tad of anything else. > > There is no rocket science here, anything in close proximity is fine then adjust according to your taste. If you get it too strong add some water to your glass. - > Water is my biggest issue here at my daughters. We are out in the country and she has a well, but the water isn't fit to drink so its all run thru a water softener- I will not drink the stuff or even use it to cook with. I buy bottled mountain spring water or if nothing else is available distilled. > > zoe > > > > > ________________________________ > > To: original_kombucha > Sent: Friday, 3 August 2012, 22:33 > Subject: Re: need a scoby > > Zoe-- Could you please tell me what the " medicinal strength " recipe is? > > -- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2012 Report Share Posted August 4, 2012 O boy, Lucky you, Chlorine, chloramine and fluoride. I had those elements to contend with while in California, there is NO filter that effectively removes chloramine, the other two are not so difficult, but because of the chloramine I went to first distilled and finally bottled mountain spring water. I miss my mountains and the pure water we had there. So here I am back again, now in Indiana, farm country, Amish country, but its inland and FLAT so nothing underground to effectively filter the water supply. Tis beautiful country in its own way, I just prefer the mountains, someday maybe perhaps I will be well enuf to return. zoe ________________________________ To: original_kombucha Sent: Saturday, 4 August 2012, 2:28 Subject: Re: need a scoby Thank you, and thanks for the recipe I went from living out in the country and having spring water (that had to be filtered but was otherwise splendid) to living in the city with chlorine, chloramine, and fluoride, and it's much more difficult to filter. Wishing you well. --V Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2012 Report Share Posted August 4, 2012 I know people keep claiming chloramine is difficult to remove or that there is NO filter for it, but I'm not buying that. For one thing, Vitamin C in the water neutralizes both chlorine and chloramines thoroughly. For anyone interested, a gram of ascorbic acid will neutralize an average bathtub of water. I usually use 2 grams for safety. Personally I think the claim that chloramines can't be filtered is made by people with RO systems for sale and accepted as fact by many. I'm confident in my system for my drinking water and hope to get a whole-house filter one day. Meanwhile I use ascorbic acid in the bath, along with a calcium salt made by soaking eggshells in vinegar. The calcium salt is reputed to neutralize fluoride but I don't have proof of that. The ascorbic acid is proved. --V > O boy, Lucky you, Chlorine, chloramine and fluoride. I had those elements to contend with while in California, there is NO filter that effectively removes chloramine, the other two are not so difficult, but because of the chloramine I went to first distilled and finally bottled mountain spring water. > > I miss my mountains and the pure water we had there. So here I am back again, now in Indiana, farm country, Amish country, but its inland and FLAT so nothing underground to effectively filter the water supply. Tis beautiful country in its own way, I just prefer the mountains, someday maybe perhaps I will be well enuf to return. > > zoe > > > ________________________________ > > To: original_kombucha > Sent: Saturday, 4 August 2012, 2:28 > Subject: Re: need a scoby > > Thank you, and thanks for the recipe > > I went from living out in the country and having spring water (that had > to be filtered but was otherwise splendid) to living in the city with > chlorine, chloramine, and fluoride, and it's much more difficult to filter. > > Wishing you well. > > --V > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2012 Report Share Posted August 4, 2012 Well that certainly is good to know, it sounds too simple to be true but apparently it is. Too bad this info wasn't available when I was doing my research. I left CA in early 2008 and the oldest article I could find this evening was written in 2009. Still its good info and will keep this in mind if I ever need it again. Guess I should have checked before I stuck my foot in it. LOL zoe ________________________________ To: original_kombucha Sent: Saturday, 4 August 2012, 22:03 Subject: Re: need a scoby I know people keep claiming chloramine is difficult to remove or that there is NO filter for it, but I'm not buying that. For one thing, Vitamin C in the water neutralizes both chlorine and chloramines thoroughly. For anyone interested, a gram of ascorbic acid will neutralize an average bathtub of water. I usually use 2 grams for safety. Personally I think the claim that chloramines can't be filtered is made by people with RO systems for sale and accepted as fact by many. I'm confident in my system for my drinking water and hope to get a whole-house filter one day. Meanwhile I use ascorbic acid in the bath, along with a calcium salt made by soaking eggshells in vinegar. The calcium salt is reputed to neutralize fluoride but I don't have proof of that. The ascorbic acid is proved. --V Quote Link to comment Share on other sites More sharing options...
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