pjena

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  1. Like
    pjena got a reaction from freshstart30 in Kombucha Makers Unite; Where to ask and be answered   
    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!
  2. Like
    pjena got a reaction from helen in Kombucha Makers Unite; Where to ask and be answered   
    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.
  3. Like
    pjena got a reaction from LadyM in Kombucha Makers Unite; Where to ask and be answered   
    You're slipping, MissMary, if you can't keep up with 1195 posts. LOL
     
    M - so glad the scoby came back to life!  Yay! 
  4. Like
    pjena got a reaction from LadyM in Kombucha Makers Unite; Where to ask and be answered   
    You're slipping, MissMary, if you can't keep up with 1195 posts. LOL
     
    M - so glad the scoby came back to life!  Yay! 
  5. Like
    pjena reacted to LadyM in Kombucha Makers Unite; Where to ask and be answered   
    Update: my refrigerated SCOBY has come to life, made some good booch, and given birth to a brand new lovely SCOBY. I'm about to bottle and do a second ferment with pomegranate juice.
  6. Like
    pjena got a reaction from jent103 in Kombucha Makers Unite; Where to ask and be answered   
    I just swapped out my scobys - put the one I've been using for almost a year into the hotel and took out the hotel one.  So far so good.  The hotel'd scoby is working just fine.  I'm sure yours will, too. 
  7. Like
    pjena got a reaction from jent103 in Kombucha Makers Unite; Where to ask and be answered   
    I just swapped out my scobys - put the one I've been using for almost a year into the hotel and took out the hotel one.  So far so good.  The hotel'd scoby is working just fine.  I'm sure yours will, too. 
  8. Like
    pjena reacted to kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    I never have extra.  I have 1 1.5 gallon continuous brew going.  Just this week, I decided that since it has gotten colder, I am going to need longer than a week in my first fermentation.  This made me sad.  I had such a great 7 day rhythm going!
     
    That means I will actually have to pay for some booch this week. Shameful I tell ya! 
     
    Also, those of you with not a lot of fizz...I was having  low fizz booch (blech) and extended my second fermentation and that took care of it! As I said, I was doing 7 days, now will likely have to increase second fermentation too.
     
    Gasp.  I think I might have to BUY booch next week too!
     
    Oh, the horrors.
  9. Like
    pjena reacted to melbournegirl in How to quit caring how much I weigh   
    Exactly this.... I have gained weight on my whole30s but I have changed permanently. I only have sugar about once a month, rarely have dairy or grains, I have lots of good fats and a huge range of fruit and vegetables and am no longer anaemic, low in vitamin d, low in iron or have elevated liver enzymes. I still haven't undone the dieting damage that has resulted in me not understanding my hunger signals and the right amount to eat, but that will come with time, after all I have spent years dieting and only one year whole9ing
  10. Like
    pjena reacted to missmary in Kombucha   
    Kombucha is typically very low in alcohol (it isn't made with alcohol, but alcohol can be a byproduct of fermentation). The kombucha you find in stores will be less than 0.5% alcohol content. Kombucha is also a natural fermented beverage that has been shown to improve digestion and gut health. Alcohol in this case is naturally occuring (similar alcohol levels can be found in fruit juice!)
     
    Vanilla extract, on the other hand, is typically made by distilling vanilla bean in ethyl alcohol (alcohol is an ingredient in vanilla extract), typically about 35% alcohol or more. While vanilla is a nice flavor, it doesn't have any particular health benefits and it does not improve gut health. Those who want vanilla flavor during a whole30 can use vanilla bean or (unsweetened) vanilla powder. One could argue that the tiny amount of vanilla extract in a recipe doesn't matter, but the whole30 rules simply state that no amount of alcohol added as an ingredient in a product is acceptable.
  11. Like
    pjena reacted to Physibeth in Whole30 help - why can't I succeed?   
    Some additional practical thoughts. Are you eating enough? Are you eating the template? Have you thought through how you are going to handle situations that normally call for booze/junk in a non-food way?
  12. Like
    pjena reacted to Physibeth in Whole30 help - why can't I succeed?   
    Why do you want to do a W30? Sometimes reflecting on why we want something helps us to achieve something. It also appears you might be in a "fail" cycle because you are expecting to fail now. My husband is the spokesperson for the SAD diet so I get it but you have to want this for you.
     
    And remember...you only truly fail when you stop trying. Get back on the horse and take it one choice at a time.
  13. Like
    pjena got a reaction from jent103 in Kombucha Makers Unite; Where to ask and be answered   
    I've never had mine explode.  And, I don't burp them.  I get plenty of fizz, too, though not as much as KB's picture!
  14. Like
    pjena reacted to Susan W in Kombucha Makers Unite; Where to ask and be answered   
    Wow! I'm impressed. Bottling mine tonight and plan to put tons of hibiscus in there!
    "Side note - has anyone found a magical way to get the goo under the labels off the GT bottles?! I've tried SOS pads, stainless steel pads and even Goo Gone. I've googled and looked at this thread and hadn't found anything, but I still have yet to make it through all 54 pages before this so maybe I missed it!"
    I can help you with that. Fill the bottles with hot water and cap them. Dont get the labels wet. Let sit for 5 minutes. Then peel off from the top of where the label comes together to form the seam. If the label starts to leave paper on the bottle, just get it started again with your fingernail. When the mylar label is off, use goo gone to remove the glue from the bottle. When your mojo is good, very little goo stays on the bottle.

  15. Like
    pjena reacted to kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    If you need more evidence of the fizz in my booch, check this out!
     
    Another batch of hibiscus ginger .
     

  16. Like
    pjena got a reaction from Kabob in Kombucha Makers Unite; Where to ask and be answered   
    I'm with Bethany and KB - I drink mind at "cocktail hour" or as mom's often call it "the witching hour" - that hour before dinner when everyone is hungry and the kids are going nuts and Mom is trying to get dinner on the table.  The fizz helps me wait until dinner is ready.  I think you're allowed to drink it anytime, though. 
  17. Like
    pjena got a reaction from Kabob in Kombucha Makers Unite; Where to ask and be answered   
    I'm with Bethany and KB - I drink mind at "cocktail hour" or as mom's often call it "the witching hour" - that hour before dinner when everyone is hungry and the kids are going nuts and Mom is trying to get dinner on the table.  The fizz helps me wait until dinner is ready.  I think you're allowed to drink it anytime, though. 
  18. Like
    pjena reacted to kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    Interesting question!  I have never even considered this.  I tend to drink mine when I get home for work for "cocktail" hour.
  19. Like
    pjena reacted to Physibeth in Kombucha Makers Unite; Where to ask and be answered   
    I tend to drink my booch as an afternoon treat. The fizzy helps keep me satisfied when I have a longer stretch between lunch and dinner. Some people drink theirs with breakfast. I think it is totally up to you.
  20. Like
    pjena got a reaction from helen in Kombucha Makers Unite; Where to ask and be answered   
    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.
  21. Like
    pjena got a reaction from jent103 in Kombucha Makers Unite; Where to ask and be answered   
    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. 
  22. Like
    pjena got a reaction from jent103 in Kombucha Makers Unite; Where to ask and be answered   
    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.   
  23. Like
    pjena got a reaction from helen in Kombucha Makers Unite; Where to ask and be answered   
    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.
  24. Like
    pjena reacted to missmary in Kombucha Makers Unite; Where to ask and be answered   
    ha. jen, my process is almost identical to yours, EXCEPT I have a couple going so each one gets 14 days for the first ferment, 5 or so for the second. To me this isn't too vinegary. In winter I left things up to a month in first ferment...YMMV
  25. Like
    pjena got a reaction from ChickenNoodle in Struggling with the morning routine   
    Some sort of butternut squash or sweet potato soup might work for breakfast.  My favorite recipe has coconut milk and cashews, so that might be too much fat for PWO, but you could play around to see if you can figure out a recipe that you like.  I really like mine cold and warm.