jent103

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  1. Like
    jent103 got a reaction from Kimber P in The Official "Can I Have..." Guide to the Whole30   
    I don't think maltodextrin is compliant, but hopefully a moderator will weigh in. Sugar is definitely not compliant. Aidell's chicken & apple sausage is one compliant sausage brand (some of their other flavors are not, though).
     
    For lunch meat, the only one I found in my area was Applegate Farms roast beef (the turkey and ham all have additives, but the roast beef just has salt & pepper). I haven't looked very hard for bacon, but some people order online from US Wellness Meats, and a few people have reported finding some at farmers' markets. Prosciutto might be a good substitute - my Trader Joe's has a couple of compliant brands.
  2. Like
    jent103 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.
  3. Like
    jent103 reacted to MrsStick in Kombucha Makers Unite; Where to ask and be answered   
    Okay. I've heard of kombucha, but never bothered to try it or anything. I've done water kefir before, but that was because it was so easy - add sugar to water, drop in grains, wait three days, filter, mix juice, wait two days, drink. Easy.
     
    But. BUT. Just found out that a new friend here (I moved to Korea 2-ish months ago) makes her own kombucha. She gave me a little bottle to try. It's lightly fizzy, and kind of lovely. I want to do it. I have NO IDEA what I'm doing, or if it's worth it. Or if it's time consuming. I should've been more careful when I poured some for myself tonight, because the little baby SCOBY ended up in my glass and I've drank it. Oh well, it was lovely mixed with cranberry juice. Who needs wine?
     
    She's offered me a SCOBY and...I want to. But...BUT...I'm scared. I work full time. I live in Korea, where electricity is so expensive that I don't leave my A/C on when I'm out of the house or at night (so far). I don't know how long I'd need to do any of this...and I kind of want one of you expert-sounding people, in your 60 page thread, to reassure me. I have half gallon mason jars and a plastic strainer, but I would have to pick up some grolsch-type jars to put it in.
     
    Aargh. I'm sure it's great for me. I just...am not sure. Any ideas from you all?
  4. Like
    jent103 reacted to pjena 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. 
  5. Like
    jent103 reacted to LadyM in Kombucha Makers Unite; Where to ask and be answered   
     
    Let us know how it goes! We'll have to compare notes.
  6. Like
    jent103 reacted to Alliath in Kombucha Makers Unite; Where to ask and be answered   
    Yesterday I read this thread front to back.
    Last night I began growing a SCOBY underneath my sink.
    DUN DUN DUNNNNNNNNNN....
  7. Like
    jent103 got a reaction from ultrarunnergirl in The Official "Can I Have..." Guide to the Whole30   
    I remember reading a note somewhere here on the science, but basically, rice vinegar is fine.
     
    You do have to read labels on all vinegars - if sulfites are one of the ingredients (added sulfites), that's out. My store brand red wine vinegar is out, and even my lemon juice had sulfites! But if the ingredients just say vinegar, and then it says "contains sulfites" or "contains naturally occurring sulfites," that's okay. Basically you don't want them added as preservatives.
  8. Like
    jent103 reacted to KJ! in Kombucha Makers Unite; Where to ask and be answered   
    Hey fellow Boochie Koochies, just checking in to say my slow start has resulted in fabulous kombucha. I'm very pleased with the scoby I got from Kombucha Kamp. I didn't realize how well it was really going until I read through Len Porzio's website http://users.bestweb.net/~om/kombucha_balance/ . Or search on Kombucha The Balancing Act or Len Porzio. This has all the info I was wishing for!
  9. Like
    jent103 got a reaction from Nadia B in Kombucha Makers Unite; Where to ask and be answered   
    I just opened a bottle of hibiscus ginger and it spewed forth like a mighty geyser. I consider it a great personal triumph.
  10. Like
    jent103 got a reaction from praxisproject in Kombucha Makers Unite; Where to ask and be answered   
    I just opened a bottle of hibiscus ginger and it spewed forth like a mighty geyser. I consider it a great personal triumph.
  11. Like
    jent103 reacted to bodlon in Kombucha Makers Unite; Where to ask and be answered   
    So I have, over the past couple of days, read this entire thread.  I think I may be sold on the idea of making my own booch.
     
    Rather than re-hash the basics, I've got some questions for folks who are already brewing their own:  What do you wish you'd known going into the process of making your own booch?  Did you ever make a mistake that created a speedbump in your progress, and if so, how would you suggest a novice avoid it?  What one thing do you think a booch novice should try?
     
    I'll probably be looking at vessels and starting a SCOBY this weekend.  Whee!
  12. Like
    jent103 got a reaction from kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    I just opened a bottle of hibiscus ginger and it spewed forth like a mighty geyser. I consider it a great personal triumph.
  13. Like
    jent103 got a reaction from Physibeth in Kombucha Makers Unite; Where to ask and be answered   
    I just opened a bottle of hibiscus ginger and it spewed forth like a mighty geyser. I consider it a great personal triumph.
  14. Like
    jent103 reacted to KJ! in Kombucha Makers Unite; Where to ask and be answered   
    Ladies and Gentlemen, count me in. My hubby gifted me with a complete continuous brew system from Hannah at Kombucha Kamp (http://www.kombuchakamp.com/) -- Merry Christmas indeed! It arrives tomorrow and I am oh so excited. I've been making our own sauerkraut for years in Gartopf crocks (indispensable) and before wheat left the building I kept a rockin' sourdough starter. So I know to trust the fermentation cycle. I've been drinking GT's booch for years and never could bear to let go of those sturdy glass bottles so I'm set for bottling. But I absolutely have opening night jitters!
  15. Like
    jent103 reacted to Kabob in Kombucha Makers Unite; Where to ask and be answered   
    jent103 - If memory serves the gingerade has lemon in it.  Memory doesn't serve the right stuff pretty often, but maybe it's getting better, I am on day 28 of my Whole 30!  So far my favorite flavor is ginger.  I think I will do a taste test between just ginger and the ginger/lemon.
     
    I do wish mine was more bubbly, but, like yours, totally drinkable and fabulously deliscious!
  16. Like
    jent103 reacted to Kabob in Kombucha Makers Unite; Where to ask and be answered   
    Hmmmm, personally I avoid shaking my booch    In my mind you are releasing some of the much desired carbonation by doing so. 
     
    If I recall you flavored this batch with ginger and hibiscus.  My hibiscus brew has really tiny bubbles.  When I opened my first bottle it barely phssst'd, but then it started gently bubbling over which really surprised me.  Maybe a longer time outside the fridge.  I'm going to start experimenting with how much space I leave at the top to see how/if that affects my final product.
     
    Let us know how it's going.
  17. Like
    jent103 reacted to Kabob in Kombucha Makers Unite; Where to ask and be answered   
    Get ready for it..............elderberry flavor!
     
    With flu season upon us this may be something you might want to try.  I put one teaspoon dried berries into a 16 oz bottle to second ferment and it was slightly fizzy, beautifully hued and pretty darn delish.      I didn't let it go very many days (2 days) before I cracked it open so there my be potential there for more carbonation action.  I'll be making more of this next time I decant.
     
    Oh, I got the dried elderberry in the herb/spice bulk section of my coop.
     
    Happy brewing!
  18. Like
    jent103 reacted to megmac in Kombucha Makers Unite; Where to ask and be answered   
    I do my second ferment for 5 days.  Always.  I burp on day 3 or 4, whenever I remember.  I keep mine in a box as well, and have never had an explosion there.  It's only when I go to open them to drink.
  19. Like
    jent103 reacted to pjena 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!
  20. Like
    jent103 reacted to Susan W in Kombucha Makers Unite; Where to ask and be answered   
    Jent, you may want to burp them so the bottles dont explode. That way, you can decide how much fizz has built up and whether it's time to drink them or let them sit longer. I think hibiscus seems to really fizz up.
    I wasn't using enough goo gone at first either. It's a little shocking how much it takes.
  21. Like
    jent103 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 .
     

  22. Like
    jent103 reacted to kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    That is a lovely SCOBY!
  23. Like
    jent103 reacted to Frankiekex in Kombucha Makers Unite; Where to ask and be answered   
    Wahey ..... I have managed to read through all 55 pages, don't ask how long it took - but wow this is fascinating , I also want to try!
    So where do I start, what size starter scoby jar/container and what size for the first fermentation do I need to get?
    I live in the U.K and the only place I found selling Komucha is Amazon, green or red Komucha 750ml for a staggering £5 + pp and when I have asked in health shops (my 3rd today) they haven't got a clue wHat I am talking about :/
    Would it be to hot to do the process in my airing cupboard (my boiler/geyser is in there) or would it be better to just host it in a spare cupboard in rooms temperature?
    Can I use decaffinated green tea? I think I read something about this but there wasn't any conclusion!
    Would love to get some answers so I can start getting my stuff together and join the brewing brigade
    This could be really exiting - oh And I started W30 on 1st October.
    Thamks, Maria xx
  24. Like
    jent103 got a reaction from kb0426 in Kombucha Makers Unite; Where to ask and be answered   
    Kb, that looks awesome! I have my second batch brewing now and plan to put way more hibiscus in it this time - my first batch wasn't very pink at all. I was too afraid of overpowering.
    But check out my little baby scoby! And this batch is already fizzier. I think another day or two.
  25. Like
    jent103 reacted to Kabob in Kombucha Makers Unite; Where to ask and be answered   
    jent103 - I may have to get some of those, sounds like your booch tastes pretty good, just not as fizzy as you'd like.  I struggle with that too, kombucha making is such a personal process, my research has lead me to believe that it takes a LOT of trying different things.  I keep notes on each batch so that I can remember what works and what doesn't.     Keep on boochin'!