Vian

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  1. Like
    Vian got a reaction from Jenarra in What A Serving of Eggs Looks Like   
    I have 3 eggs and some cubed roasted sweet potato most mornings.
  2. Like
    Vian got a reaction from Tinareads in What A Serving of Eggs Looks Like   
    I have 3 eggs and some cubed roasted sweet potato most mornings.
  3. Like
    Vian got a reaction from misshannah in What A Serving of Eggs Looks Like   
    I have 3 eggs and some cubed roasted sweet potato most mornings.
  4. Like
    Vian got a reaction from freshstart30 in Kombucha Makers Unite; Where to ask and be answered   
    I've been having very good luck with my kombucha lately. I switched from fruit juice, to using straight up concentrate. I use 100% juice concentrate and my favorite flavors are berry or apple/berry mixtures (apple cherry, apple raspberry, grape, blueberry pomegranate). I make a total of 120 ounces of kombucha a week (3x 32 oz. bottles and 1x24oz bottle) I measure out 1/4 c. juice concentrate for the 24 oz. bottle, then divide the remaining concentrate (from a 12oz. can of frozen concentrate) evenly among the 3 larger bottles. I do CB still in a 1.8 gallon beverage dispenser, but I treat it more like a batch brew (I pull off all my booch at once). I boil a gallon of tap water, then add 1 cup organic sugar and dissolve it, then let it cool for about 30-40 minutes, then add 4 white tea bags and 4 green tea bags and steep them until I remember to take them out (usually an hour or so). Then I let the fresh tea cool to room temp. I pull off my booch from the CB container with my big 4 cup measuring cup and fill my bottles that already have the juice concentrate in them, close them up and turn them back and forth to make sure the juice mixes evenly and set them aside in a warm spot in the kitchen. I do my second ferment for 3 days.
     
    For the Cb container, I use my 4 cup measuring cup to pour the fresh tea into the container, but I use a plastic chopstick to wick the tea over to the side of the container and underneath my scoby. My container is hexagonal, so my scoby ends up shaped like a stop sign. I use the chop stick to push one corner down and then the tea follows the chopstick down into the container and ends up under the scoby, so that the scoby can stay floating on top. Currently I have 3 1/4" thick scobies (two are from times I wasn't able to keep them floating, so they sunk and a new one formed). Because it's winter and a bit colder, I keep my whole setup sitting on top of my hot water heater. I have a half-sized water heater that is in my kitchen and is inside a housing that makes up part of my kitchen counter. The top gets slightly warm to the touch from the 120+ degree water being held inside it, so my booch ferments pretty quickly.
     
    I was doing things almost the same, only I was using fresh fruit juice (blending fresh fruit and straining it) and my booch was ending up very, very acidic (burned my throat) and alcoholic (I can tell immediately if I've had alcohol). I let it sit for about 3 months just ignoring it, and when I finally got in there and cleaned it all up and got things going again, my booch has been tangy and pleasantly tart, but very drinkable and no more throat burning, as well as no more alcohol. I'm loving my booch again and enjoy having a couple cups of it every night with dinner instead of my old can of coke zero.
  5. Like
    Vian got a reaction from TravelPhotoWriter in Kombucha Makers Unite; Where to ask and be answered   
    NEVER put a scoby in the fridge!! A scoby hotel should be at room temp. All you need to do is leave the scoby in a jar somewhere dark and occasionally add some fresh sweet tea. It will stay dormant (but healthy) for months and months.
     
    http://www.kombuchakamp.com/2011/10/kombucha-brewing-problems-dehydrated-and-refrigerated-scobys.html
  6. Like
    Vian got a reaction from ultrarunnergirl in Don't over think this.   
    Yes, ascorbic acid and citric acid are fine. The only preservatives/additives you have to watch out for are Carageenan (often used to thicken things and give them a creamy texture like ice cream, almond, soy, and coconut milk, etc) MSG (used as a flavor booster in savory things) and Sulfites, along with any other non-compliant ingredients (dairy, sugar, grains, legumes) of course.
     
    Go for canned items that are minimally processed and have as short an ingredient list as possible.
  7. Like
    Vian got a reaction from anzadel in Kombucha Makers Unite; Where to ask and be answered   
    I've been having very good luck with my kombucha lately. I switched from fruit juice, to using straight up concentrate. I use 100% juice concentrate and my favorite flavors are berry or apple/berry mixtures (apple cherry, apple raspberry, grape, blueberry pomegranate). I make a total of 120 ounces of kombucha a week (3x 32 oz. bottles and 1x24oz bottle) I measure out 1/4 c. juice concentrate for the 24 oz. bottle, then divide the remaining concentrate (from a 12oz. can of frozen concentrate) evenly among the 3 larger bottles. I do CB still in a 1.8 gallon beverage dispenser, but I treat it more like a batch brew (I pull off all my booch at once). I boil a gallon of tap water, then add 1 cup organic sugar and dissolve it, then let it cool for about 30-40 minutes, then add 4 white tea bags and 4 green tea bags and steep them until I remember to take them out (usually an hour or so). Then I let the fresh tea cool to room temp. I pull off my booch from the CB container with my big 4 cup measuring cup and fill my bottles that already have the juice concentrate in them, close them up and turn them back and forth to make sure the juice mixes evenly and set them aside in a warm spot in the kitchen. I do my second ferment for 3 days.
     
    For the Cb container, I use my 4 cup measuring cup to pour the fresh tea into the container, but I use a plastic chopstick to wick the tea over to the side of the container and underneath my scoby. My container is hexagonal, so my scoby ends up shaped like a stop sign. I use the chop stick to push one corner down and then the tea follows the chopstick down into the container and ends up under the scoby, so that the scoby can stay floating on top. Currently I have 3 1/4" thick scobies (two are from times I wasn't able to keep them floating, so they sunk and a new one formed). Because it's winter and a bit colder, I keep my whole setup sitting on top of my hot water heater. I have a half-sized water heater that is in my kitchen and is inside a housing that makes up part of my kitchen counter. The top gets slightly warm to the touch from the 120+ degree water being held inside it, so my booch ferments pretty quickly.
     
    I was doing things almost the same, only I was using fresh fruit juice (blending fresh fruit and straining it) and my booch was ending up very, very acidic (burned my throat) and alcoholic (I can tell immediately if I've had alcohol). I let it sit for about 3 months just ignoring it, and when I finally got in there and cleaned it all up and got things going again, my booch has been tangy and pleasantly tart, but very drinkable and no more throat burning, as well as no more alcohol. I'm loving my booch again and enjoy having a couple cups of it every night with dinner instead of my old can of coke zero.
  8. Like
    Vian got a reaction from mskapaldo in Don't over think this.   
    Yes, ascorbic acid and citric acid are fine. The only preservatives/additives you have to watch out for are Carageenan (often used to thicken things and give them a creamy texture like ice cream, almond, soy, and coconut milk, etc) MSG (used as a flavor booster in savory things) and Sulfites, along with any other non-compliant ingredients (dairy, sugar, grains, legumes) of course.
     
    Go for canned items that are minimally processed and have as short an ingredient list as possible.
  9. Like
    Vian got a reaction from avrr22 in Don't over think this.   
    Yes, ascorbic acid and citric acid are fine. The only preservatives/additives you have to watch out for are Carageenan (often used to thicken things and give them a creamy texture like ice cream, almond, soy, and coconut milk, etc) MSG (used as a flavor booster in savory things) and Sulfites, along with any other non-compliant ingredients (dairy, sugar, grains, legumes) of course.
     
    Go for canned items that are minimally processed and have as short an ingredient list as possible.
  10. Like
    Vian got a reaction from Physibeth in Don't over think this.   
    Yes, ascorbic acid and citric acid are fine. The only preservatives/additives you have to watch out for are Carageenan (often used to thicken things and give them a creamy texture like ice cream, almond, soy, and coconut milk, etc) MSG (used as a flavor booster in savory things) and Sulfites, along with any other non-compliant ingredients (dairy, sugar, grains, legumes) of course.
     
    Go for canned items that are minimally processed and have as short an ingredient list as possible.
  11. Like
    Vian got a reaction from suth_n_belle in Kombucha Makers Unite; Where to ask and be answered   
    Strawberry chocolate mint is a success! I have a potted chocolate mint plant (like regular mint only with a hint of chocolatey flavor) and simmered the leaves in some strained strawberry puree. It's delicious and super refreshing!
  12. Like
    Vian got a reaction from Physibeth in Kombucha Makers Unite; Where to ask and be answered   
    Strawberry chocolate mint is a success! I have a potted chocolate mint plant (like regular mint only with a hint of chocolatey flavor) and simmered the leaves in some strained strawberry puree. It's delicious and super refreshing!
  13. Like
    Vian got a reaction from Nadia B in Kombucha Makers Unite; Where to ask and be answered   
    Strawberry chocolate mint is a success! I have a potted chocolate mint plant (like regular mint only with a hint of chocolatey flavor) and simmered the leaves in some strained strawberry puree. It's delicious and super refreshing!
  14. Like
    Vian got a reaction from simonec 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
  15. Like
    Vian got a reaction from Pia650 in Kombucha Makers Unite; Where to ask and be answered   
    I ended up running around a big strip mall here to various stores, Big Lots, TJ Max, Target, Pier 1, etc.
     
    Almost all of them had some kind of glass drink dispenser, ranging from $20-$60.
     
    I ended up getting this one at TJ Max for $16.99 The spigot is plastic, and it holds about 1.8 gallons and it fits under my cabinets! It's full of water to make sure the seal around the spigot wasn't leaking.
     

  16. Like
    Vian got a reaction from simonec 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
  17. Like
    Vian got a reaction from Nadia B in Kombucha Makers Unite; Where to ask and be answered   
    My cherry vanilla kombucha isn't half bad! I had to strain out the cherry pulp because it was gross to drink (i'm picky about texture!) but the flavor is pretty good. Next will be peach ginger!
  18. Like
    Vian got a reaction from kb0426 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
  19. Like
    Vian got a reaction from kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    Bottling up my first batch of booch! I poured about 26 ounces each into two quart mason jars. I decided to use mason jars my first couple tries, that way if it explodes, I won't be sad that I ruined my nice bottles. It smells fermenty and tart, and tastes nice and tart, but not vinegary at all, so I think it's perfect. I'm going to add a puree of bing cherries with vanilla and almond extract. Also, I put the jars in an ice chest in my bedroom to contain any explosions >.>
     
    Here's how much carbonation it already has...and this is after a minute or two while i ran and grabbed the camera.
     

  20. Like
    Vian got a reaction from Derval in Kombucha Makers Unite; Where to ask and be answered   
    No, there is not. There is a bit of plastic on the outside that is painted with metallic paint, but the whole inside part that will touch the tea is plastic.
  21. Like
    Vian got a reaction from Nadia B in Kombucha Makers Unite; Where to ask and be answered   
    I DID IT! I GREW A SCOBY! Even messing up and using a black tea with orange oil in it, this baby still grew in about 6 days! I'm going to let it thicken up a bit more before I move it into my big jar, but wow, I'm so excited! It literally appeared overnight. I checked on it yesterday and there was nothing but a little blob of something floating at one side, then today it's a beautiful milky film almost covering the whole top! I covered the jar with paper towel and put it in the top shelf of my kitchen cabinet to keep it dark and warm. YAY!
     

  22. Like
    Vian got a reaction from kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    I DID IT! I GREW A SCOBY! Even messing up and using a black tea with orange oil in it, this baby still grew in about 6 days! I'm going to let it thicken up a bit more before I move it into my big jar, but wow, I'm so excited! It literally appeared overnight. I checked on it yesterday and there was nothing but a little blob of something floating at one side, then today it's a beautiful milky film almost covering the whole top! I covered the jar with paper towel and put it in the top shelf of my kitchen cabinet to keep it dark and warm. YAY!
     

  23. Like
    Vian got a reaction from Derval in Kombucha Makers Unite; Where to ask and be answered   
    I DID IT! I GREW A SCOBY! Even messing up and using a black tea with orange oil in it, this baby still grew in about 6 days! I'm going to let it thicken up a bit more before I move it into my big jar, but wow, I'm so excited! It literally appeared overnight. I checked on it yesterday and there was nothing but a little blob of something floating at one side, then today it's a beautiful milky film almost covering the whole top! I covered the jar with paper towel and put it in the top shelf of my kitchen cabinet to keep it dark and warm. YAY!
     

  24. Like
    Vian got a reaction from Nadia B in Kombucha Makers Unite; Where to ask and be answered   
    I ended up running around a big strip mall here to various stores, Big Lots, TJ Max, Target, Pier 1, etc.
     
    Almost all of them had some kind of glass drink dispenser, ranging from $20-$60.
     
    I ended up getting this one at TJ Max for $16.99 The spigot is plastic, and it holds about 1.8 gallons and it fits under my cabinets! It's full of water to make sure the seal around the spigot wasn't leaking.
     

  25. Like
    Vian got a reaction from Physibeth in Kombucha Makers Unite; Where to ask and be answered   
    I just bought some GT's Guava Goddess kombucha to try it (never had kombucha before at all) and it's really tasty! Now I totally want to start making my own. I think I'll buy a bottle of the original unflavored one and start trying to grow my own scoby!
     
    I drank half the bottle this afternoon and am feeling slightly buzzed, lol. "Trace amounts of alcohol" my behind!