Kabob

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About Kabob

  • Rank
    Advanced Member
  • Birthday 07/21/1958

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  • Gender
    Female
  • Location
    Portland, OR
  • Interests
    Nutrition, bike commuting, my pets and my family

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  1. Compost it or throw it in the trash. Only poo, pee and soiled (not snotty) toilet paper should go into the sewer system, IMHO!
  2. Hi MrsStick, I second ferment with any size bottles like this: https://www.amazon.com/Chefs-Star-Easy-Bottles-Amber/dp/B013H0257K Or I use 64 oz growlers like this: https://www.amazon.com/True-Fabrications-Gallon-Clear-Growler/dp/B00PR8232S/ref=sr_1_14?s=kitchen&ie=UTF8&qid=1479315119&sr=1-14&keywords=growler although this particular example seems spendy. Sorry you had an explosion. If I'm not going to be able to burp my 2F daily I will put them in a cooler to contain any explosive situation. Knock on wood, I've never had an explosion. Good luck
  3. I picked up some oven dried apricots the other day and chopped up a few pieces and put them in 32 oz of KT to second ferment. I was so excited about the possibilities that I had to try it on day 2........so delicious. Day 2 tasted better than day 4, so I still have some tweaking to do to figure out how best to brew it. Has anyone else tried dried fruit? Day 20 today, plugging along.
  4. Hi all, I mostly use dried fruit and flowers, but mostly flowers - it's easy peasy. 1F is a ratio of 3/4 black to 1/4 green tea (6 blk, 2 grn and 1 cup of sugar per gallon of sweet tea). 2F - currently I pour my perfectly fermented 1F buch into 1/2 gallon growlers and add one tablespoon of hibiscus or lavender to each, let them sit on counter (burping daily; being very careful when burping the hibiscus - it gets VERY fuzzy) for 2 to 4 days then once I need product to drink or the buch is crazy fizzy I decant through a mesh strainer into ez cap bottles, usually mixing the the lavender and the hibiscus 50/50. At this point I will leave these bottles on the counter as I drink them, but will usually put a bottle in the fridge if I'm not going to drink it right away. Last year a friend gave us a bag of dried raspberries, they made the most delicate delicious buch, so yummy. I'm not sure it's possible to duplicate the commercial buch flavors when you're doing small batches. I suppose if you had a lot of time on your hands and gallons and gallons of buch you might be able to get close. I just try something different every once in awhile. So pleased with the lavender experiment, it is very nice. That said, once you get adept at making your own you won't have to buy it anymore and the memories of those flavors will fade. Similarly as we get some distance between us and commercial soda pop the effervescent quality of the buch can satisfy our desire for bubbles. And if bubbles are what I'm after I drink la croix. For when we're not doing a Whole30 (which I am on day 10 of my 4th one) I found this organic ginger syrup (if memory serves it is ginger infused honey) that makes a really delicious drink.
  5. Wow, as I look at the picture again (so weird how that happens) I see the really whitish spots with the black flecks in them, um, they look mold. I had mold on my second batch when I first started brewing and it was black and hairy. I hope it's not mold.
  6. I'd give it some more time before I threw it out, I don't think it's mold. I believe it's the thickening of the scoby causing the less opaque coloring. If there's fuzz, I would definitely throw it out.
  7. I certainly would NOT use honey in my first ferment, but would definitely be willing to experiment with the second. " If you aren't adding much fruit but still want more carbonation you can add a bit of sugar or honey. The culture will feed off of the sugar in the sugar, honey, or fruit, and produce the gas necessary to create carbonation." http://www.nourishingdays.com/2013/03/making-fizzy-fruity-kombucha-the-second-fermentation/ In order to keep things simple I let my continuous brew "finish", decant the bulk of it and replace the same or similar amount with sweet tea. When I say the bulk of it, I make sure and leave about two cups of the fermented buch per gallon for what I call my starter fluid. I've read where brewers draw off their daily dose and replace the same amount with sweet tea, but the Healthy Home Economist is very emphatic about not letting the sweet tea sit around AT ALL. So to me that would be too much tea making and cooling, so I do it about once a week. So say you're decanting a gallon, but you only drink 3 quarts before it's time to decant again. I do believe kombucha keeps well in the refrigerator for drinking at a later date or to share with friends.
  8. MrsStick, you are in for the ride of your life. Okay, that may be an exaggeration . I was anxious when I first started last summer, but not anymore. 1/2 gallon mason jars should be fine and they take less room on the counter. There is tons of information on the interwebs about second fermenting. The easiest way I've found, with the most dramatic results is adding one tablespoon of hibiscus tea (I find it here in bulk at the coop, maybe your friend knows where you can get some) to 32 oz which is a quart, so I would add two tablespoons to 1/2 gallon which is 64 oz. It gives the buch a beautiful dark rosy red hue, lots of tiny bubbles (be careful to "burp" your bottles daily during the second ferment process) that will make a mess if you're not careful and a really nice flavor. Also, I would imagine that one reaps the benefits of the high vitamin C content of the hibiscus. I also flavor with fresh ginger, which I love, it's just not a fizzy as the hibiscus. I could probably add sugar for fizz, but haven't worked that out yet. I add about 1 or 2 tablespoons of minced ginger to 64 oz, it's going to blow your mind how delicious it is! Happy brewing!
  9. I am very interested to see how it goes. I've read it's both okay and not okay to refrigerate your Scoby. Please keep us posted. I recently used canned homemade (steam extracted) concord grape juice to second ferment and it came out gently carbonated. Very grapey though, not sure how I feel about that. Have been thinking about using some of the grape juice and adding another flavor to overpower it, but haven't come up with anything yet. I'm open to suggestions, maybe tumeric
  10. If you google "kombucha second ferment" you will have all the resources you need for flavoring and second fermenting. My absolute favorite and the easiest ways (I love easy) I've figured out to flavor buch is with dried hibiscus flowers, chopped up ginger and dried raspberries (a friend of ours gave us some and we didn't like eating them so I threw some into a couple of bottles of buch, chaching!). Oh, and not necessarily in the same bottle. One of these days I'm going to try juices, but probably not until I retire in about 7 years, ha.
  11. My second batch got mold, not sure how that happened. I was weary after that, but haven't had any problems with mold since. Make sure you rinse your hands with vinegar before handling the SCOBY. I wish I had more time to experiment, but I love my ginger booch so much I figure there will be plenty of time to do that when I retire. Not getting the fizz I'd fantisized about, but I'm okay without it now. Currently brewing one large continuous - 2 plus gallons and one small - 1 gallonish, which I decant 1 gallon and 1/2 gallon each about every seven days. Also to supplement these I have a one gallon batch brew which takes approx 2 weeks to brew. Good luck!
  12. KJ - very exciting!!! I'd be worried about you if you didn't feel jittery, but you'll have the hang of it in no time. Your homemade booch is going to be awesome.
  13. Which begs the question. How often do you (kb and Susan) clean out your continuous brew vessels?
  14. My continuous brew is smoother than my batch brew. What I usually do is decant about a gallon, it's about a 2 1/2 gallon container, and replace that with a gallon of the sweet tea (made with 5 black and 3 green tea bags and a cup of sugar). Once this process is over I begin tasting my product on day 3. I decant again around day 5 and 7 to get the smooth product that we love. I usually run out before it's time to decant one batch or the other, but am working toward having extra to share. I may get another continuous batch going just for that reason.
  15. 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!