Jump to content
«Return to Whole30.com

pjena

Members
 View Profile  See their activity

  • Posts

    2514

  • Joined

  • Last visited

  • Days Won

    2

 Content Type 

Posts posted by pjena

    Kombucha Makers Unite; Where to ask and be answered

    in Recipe Sharing

    Posted

    You can use both at once to make it go a little faster!  Mine usually are fused (though it's pefectly fine if mama hangs out at the bottom) so I usually just use the whole thing until it seems too big and then I peel off a layer or two.

     

    My simple schedule is just 6 or 7 up from here.  There is a LOT of great information on the 54 pages, though.  :)

    • Like 1

    Kombucha Makers Unite; Where to ask and be answered

    in Recipe Sharing

    Posted

    Let the flavored booch sit at room temp for a while.  I do 5 days to get some fizz.  You'll want to test it and find what you like best.  The mama and baby can stay in the hotel until you're ready for them or you can leave the mama in the hotel as a backup and start a new batch with the baby.  It is scary at first!  But, once you get into a routine, it's so easy.

    Read my post above (#1063) for my weekly schedule.  It keeps me in enough booch to have a bottle a day, which is perfect for me.   

    • Like 1

    Kombucha Makers Unite; Where to ask and be answered

    in Recipe Sharing

    Posted

    Mary - a month?  WOW!  You like it strong!  I didn't mind the couple extra days, but my son didn't like it that way.  I may have to change my process once it gets cold.  Brrrr!

     

    I downsize my scoby.  I have 2 in the scoby hotel and so when the main one gets too big, I just peel off a layer or two and toss it (I know - horror!).  I probably should replace the scobys in the hotel next time just to keep them fresher. 

     

    I don't burp them and I've never had anything eplode.  Knock on wood!

    • Like 1

    Kombucha Makers Unite; Where to ask and be answered

    in Recipe Sharing

    Posted

    You have to do it, Bethany!  Once you get into a rhythm, it's easy.

     

    Helen - this has worked for me since May:

    Friday night - bottle flavored booch and refridgerate (I use mason jars and old store bought kombucha bottles - usually get 7 - one per day)

    Saturday - brew tea and leave (covered) out to cool

    Sunday - move unflavored booch (less 2 C) to flavoring jar(s), add flavoring.  Fill booch jar with 2 C of saved booch, scoby and brewed tea.  Return all to pantry.

    Start over the next Friday.  So, 1st ferment is 7 days and 2nd flavoring ferment is 5 days.

     

    The only week I had a problem was when we were at the cabin so I couldn't do the Friday process and it went a couple days too long in the flavoring stage.  It was a big vinegary, but I still drank it.

    • Like 3

    Kombucha Makers Unite; Where to ask and be answered

    in Recipe Sharing

    Posted

    KB - where are you getting the concentrates?

     

    Blackberry basil didn't work.  I think we let it go too long and it turned to vinegar.  I'll have to try it again.  I think with the heat we have now, 5 days for the 2nd ferment is too long.  My son liked it plain before we added the flavor and let it sit. 

     

    I have raspberry mint going right now.  I think I'll try it after three days (Wed) and see. 

     

    I have mine in a a cupboard.  My husband didn't like looking at it on the counter.  It freked him out. LOL

    Kombucha Makers Unite; Where to ask and be answered

    in Recipe Sharing

    Posted

    I don't know CB. GT is a brand name store bought kombucha. Mama scoby is the scoby you put in your sweetened tea to start. The scoby will start growing a new scoby as a film at the top of the jar - that is the baby. Mine were stuck together. I heard that they may not always be stuck together. I just peeled them apart with clean hands. I started a new brew with the baby (the half that was on top) and put the mama (the botom part) in a small jar covered with kombucha, but without any add'l sugar, cover with a plastic wrap lined jar lid and put it in a back corner of a shelf in the basement (to stay cool, but not cold). It should not grow, but should stay alive in case I need it. So much to learn!

    Susan - I'd guess it might take longer with a baby. I'm not sure. I'm so sorry for your scoby loss!

    now I know CB!

    • Like 2

    Kombucha Makers Unite; Where to ask and be answered

    in Recipe Sharing

    Posted

    I have said the same thing! I plan on my second fermentation being done where the least amount of collateral damage can be incurred from an explosion.

    Has anyone read Pollan's Cooked? He fermeted and exploded red grapes in his parent's living room when he was a kid! That would be bad! One site I read suggested putting the bottles in a cooler for the 2nd ferment, just in case. Not a bad idea.

    • Like 1

    Kombucha Makers Unite; Where to ask and be answered

    in Recipe Sharing

    Posted

    Thanks, Mary. I'll try to be patient and give the 2nd ferment some time. I didn't do a 2nd ferment at all last time. I hate being patient!

    Which co-op do you go to for fresh ginger juice? I don't think Fresh & Natural has fresh juice. If it wasn't threatening to storm, I'd bike down there today to check. There is a small super crunchy co-op not too far from my office (midway-ish). I could try that one.

×
×
  • Create New...