simonec

Members
  • Content Count

    293
  • Joined

  • Last visited

Reputation Activity

  1. Like
    simonec reacted to Vian in Kombucha Makers Unite; Where to ask and be answered   
    I ended up tossing the cherry vanilla...it was just too fermented tasting and sour. The second flavor I made was peach ginger with fresh grated ginger and local peaches I picked myself and it is AMAZING! Totally delicious! Next flavor will be strawberry mint with local strawberries from the farmers market and the mint I have growing outside
  2. Like
    simonec reacted to Robin Strathdee in Don't over think this.   
    Welcome all newcomers, welcome back vets, and for those of you who never left...welcome to this post.
    I just wanted to pop in here and remind you all to take a deep breath before you dive into all the questions about what you can and can't have. The program guidelines are clear on what you can and can't have (grains, dairy, W30 muffins), but things get a little grey when people start talking about what you should and shouldn't have. Please don't over think think this. You don't have to address every food related issue you have, break every bad habit, and shun every food that gives you comfort to succeed with your Whole30. If you need to you can always extend or repeat the process, and things will get better each time you do. My advice to you is this:

    Stick to the rules like they are your port in a storm (really, they will become that).
    Take the Moderators responses seriously (we know what we're talking about).
    Take community members suggestions as advice from those who came before, but keep in mind they are not the rules and not the Mods. Everyone here is well-meaning, and everyone here wants to see you succeed, but everyone here is at a different place in this journey.
    And finally, take comfort in these words (from Melissa Hartwig, on another forum post):

    Here's the thing (and this is an interesting discussion)... there are Whole30 "rules," which are strict, clearly outlined, and very well defined. No grains - and here are all the things we consider grains. No dairy - and here are all the dairy items excluded. No Paleo-fied food choices, and here's what those look like.
    Then, there are Whole30 suggestions for success. They're not part of the official rules, but they're things that we've seen really help (or harm) people as they move through the program. Fruit smoothies for breakfast - not a good idea. Skipping breakfast - not a good idea. Eating every two hours, all day - not a good idea. These things won't necessarily affect your Whole30 results (although they might), but if we can give you additional suggestions that will make your transition and your program easier and more effective, we're going to give them to you.
    Keep Calm and Whole30 On.
  3. Like
    simonec reacted to kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    I am happy to announce that my booch is back to being fuzzy!  Lizzard you are my hero! Second fermenting for a few extra days has definitely brought my fizzy back!
     
    Now that coffee booch has me intrigued!  I am glad I started a new SCOBY a few days ago!
  4. Like
    simonec reacted to Nadia B in Kombucha Makers Unite; Where to ask and be answered   
    OMG. I have to share. I need to make it. Has anyone tried it?
    http://www.culturesforhealth.com/kombucha-coffee-recipe
  5. Like
    simonec reacted to megmac in Kombucha Makers Unite; Where to ask and be answered   
    Okay, I'll say it...my booch is better than GT's booch. 
  6. Like
    simonec reacted to megmac in Kombucha Makers Unite; Where to ask and be answered   
    That's so funny...I never thought of not flavoring mine.  You've inspired me-I'm going to do one bottle with no flavoring.  I've never even tried a plain GT!
     
    I'm also going to try to make something like gingerade.  I think I'll try it in a white batch so it's light.  Nothing but ginger.  Maybe a drop of lemon.
  7. Like
    simonec reacted to megmac in Kombucha Makers Unite; Where to ask and be answered   
    I got back from vacation on Saturday and both my batches were ready to go.  I have been thinking about the continuous brew option and the comments here about the "constant project".  I decided against CB, and will just deal with a few hours of bottling and brewing every few weeks.  (2 weeks works great for my first brew, so it's always over the weekend.)  I dumped Scooby, who never quite became strong, but my second one is flourishing. 
     
    I have about 18 bottles in 2nd brew, which I will shorten and burp in 2 days so they don't explode.  (Maybe 4 days to the fridge.)  I had 2 bottles yesterday of my first batch and so far the blueberry/cherry/ginger is my favorite.  This time I did some of those, some strawberry/blueberry/ginger.  Of course I didn't label anything, so every bottle will be a surprise. 
  8. Like
    simonec reacted to Vian in Kombucha Makers Unite; Where to ask and be answered   
    Just outside of town we have an area called greenbluff. It's basically a collection of small family farms that grow lots of fruits and veggies and also make wine and other neat things. Several places offer "pick your own" fruit, where you go out into the orchard and pick your fruit, then they weigh it for you. We go there every year for peaches and get a huge box and make at least one pie and freeze what we can't eat right away. Mom and I went out there this morning and got a box. We got a lot that were blemished and getting over-ripe to make pie with and I pureed some to flavor my next batch of kombucha. It's so tasty...I think I might add some ginger to it, maybe just a hint of cloves. I can't wait
  9. Like
    simonec reacted to kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    This is good to hear Simonec!  With lizzard's advice I am keeping my second ferment going a lot longer. My SCOBY is beautiful and large and it will sadden me to have to retire her after such faithful service!
     
    I did start a new "make your own SCOBY" yesterday just in case!
  10. Like
    simonec got a reaction from kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    don't worry too much about how much it is or isn't fizzing...my cousin gave me a scoby last fall and i've been brewing with the original and some of the babies since and some batches just seem to have more fizz while others have less .i find that in the winter i brew for 2 weeks to get it to the strength i like and in the summer i can't go much more than 7 or 8 days or it starts to loose some fizz and taste a bit too much like vinegar, but it really depends on the weather we've been having...the warmer it is the faster it ferments. and i thought i was not going to be getting fizzy boocha anymore, since i had 3 or 4 batches that weren't, but the last 2 have been perfect.
  11. Like
    simonec reacted to kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    Hi!
    Susan had a wonderful idea of having one place where it is all things related to making/brewing Kombucha could be asked and answered. There are several of us that are newbies at this (me) and some real pros out there (Susan, Miss Mary, Nadia...) and thought that one place to keep all things related to making your own kombucha would be helpful for others embarking on this journey.
    I have begun the process of making my own SCOBY (symbiotic colony of bacteria and yeast) and if this is an epic failure, will end up getting SCOBY locally. I have heard Craig's List is a great source for people giving away free SCOBY to a good home! My potential source is one from Miss Mary!
    I am reading up on the process to actually make the kombucha. Just like when I made my own sauerkraut for the first time, I am a little intimidated! This isn't something my mother taught me how to do growing up!
    We will all learn together!