jmcbn

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Everything posted by jmcbn

  1. How much fat are you incorporating in each meal? Are you salting your food? Drinking adequate water? Is there anything you are eating more of than usual? Particularly white potatoes, peppers or tomatoes?
  2. Can you give us an run down of what you've been eating over the past say 4-5 days? Certain foods can often trigger headaches, but without knowing what you've eaten we wouldn't be able to see any patterns...
  3. Breakfast, lunch & dinner for me are all interchangeable so if I've got enough food prepped I just need to piece together a meal from what I've prepared. I do a large batch cook session each weekend - uslaly maybe 4 types of protein (one of these generally being a whole chicken), 3 veg dishes (one based around root veg, one based around greens and the other maybe a blended veg soup), and make sure I'm stocked up on salad veg, home made mayo, eggs, avocados, olives & tinned fish. For me a weekly cook up is key, otherwise I'd be living on salads..... It really d
  4. Can I just comment here that not everyone follows the timeline so if you're NOT experiencing the listed 'symptoms' you're not necessarily doing it wrong - also sometimes the expectation actually brings it on, which isn't always the best thing Comparison is the thief of joy - enjoy your OWN journey!!
  5. The longer you leave it to brew in the first ferment the more acidic it gets. The second ferment (ie. in the bottle, where you can add fresh fruit etc) stops it going anymore acidic but does create a bit more fizz. If you're heading off on holiday you can always store the SCOBYs in a 'hotel' until you come back & want to brew again, or bottle half & top up with more sweet tea, depending on how long you'll be gone for...
  6. Mine quite often sink to the bottom when I put fresh tea in they rise up to the top again as the fermenting happens. And yeah, hopefully that 'fuzzy' bit at the top is a new SCOBY... Nice work!
  7. Continuous Brew - yep, the ones with a tap. £18 is a decent enough price for an 8ltr one - I think that's about what I paid on Amazon for Kilner ones. The idea with the CB jars is that you can bottle as much or as little as you want & just keep topping up with sweet tea. Personally I use mine like the DJs and bottle all of it bar a bit at the bottom every time. I've a much better idea of when it's reached the fermentation level I like that way, and I'm sure that all the sugar has gone... And yep, I've just passed on a pair of premium cross country trainers to my youngest son t
  8. When I first started I was using DJs too and I just made sure my hands were clean and sort of pushed the SCOBY down the jar a bit & decanted through a sieve and into a large jug which I used for pouring the booch into my bottles. I left a little of the brew in the bottom each time & topped up with fresh tea. Once you see if you're going to keep it up you can invest in a CB jar or two which make bottling a lot easier.
  9. Just fill it up as far as the widest part allows.... What you've got right now may not taste great so don't let it put you off - the 2nd ferment gives it a little fizz (& flavour depending on what you add to the bottles), although sometimes it takes a while even for that to build up as the bacteria builds up as the SCOBY matures.
  10. That's it fermenting. The longer you leave it the more acidic it will get. If you're still trying to grow the SCOBY then add more sweet tea. Or you could taste test & bottle what you've got for the 2nd fermentation process (to which you can add fresh fruit, ginger, hibiscus flowers etc) & top up your jar with a fresh batch of sweet tea.
  11. Yay!! Make sure you're adding enough sugar into your tea - I use about 80-85g per ltr of water which I make with x4 tea bags. My 5ltr CB jars have a pretty thick layer of SCOBYs - maybe 3-4inches thick, and they fill the neck of the widest part of the jar... You'll be able to start brewing with the little ones you've got, it's just gonna take a whole lot longer. I never drink my Booch with water.
  12. There is definitely caffeine in it, but the amount of it seems to vary depending on what you read. Lots of sites seem to say that it has 1/3 of the amount of caffeine that regular tea would have, but this is probably more to do with the quantity of tea used to brew your Booch compared to what you'd use for ordinary tea. I usually mix black/white/green teas with other varieties to reduce the caffeine content further.
  13. Not so much misled, but maybe just a little bit behind.... There hasn't really been a full scale war in Ireland since the Fenians Rising in the 19th Century, although there have been various uprisings & the much publicised 'Troubles' The North & South have been two separate countries since 1921 with the North being part of the UK whilst the South is independant. They are separated by a 'soft border', meaning there is no passport control or Police presence. The trains don't stop, and the only indication you've passed from North to South (or vice versa) in a bus/car is the change fr
  14. You need to let it ferment a little longer to reduce the sweetness. The fizz will come.....
  15. Sorry, only seeing this now that all the recent bugs & glitches appear to have been ironed out. Erm, no.... what makes you think there might be anywhere off limits? And running ragged definitely counts for activity - most of Ireland is best seen on foot
  16. The profile pic & photo upload issue should now be resolved. The double, triple, quadruple posting etc are still being looked at... Thank you for your patience everyone!
  17. There's very little of it I don't know! And yep, those double servings of black & white pudding will not be wasted on me...!! The more active you are the more protein you need, right...?
  18. My first few batches didn't really have any fizz until after the 2nd ferment, and every so often I'll get a batch even now that's a little on the flat side. If you're using one large SCOBY from Happy Kombucha in a large CB jar then it could take 3wks or so to get past the sweet stage - the more SCOBYs you have the quicker they ferment. I started off with two large SCOBYs - one each in a 2Ltr jar and then as I grew more SCOBYs I moved onto bigger jars. What quantity are you brewing? I can't say my home brewed Booch has ever tasted the same as the commercial stuff - but that's not nece
  19. My first few batches didn't really have any fizz until after the 2nd ferment, and every so often I'll get a batch even now that's a little on the flat side. If you're using one large SCOBY from Happy Kombucha in a large CB jar then it could take 3wks or so to get past the sweet stage - the more SCOBYs you have the quicker they ferment. I started off with two large SCOBYs - one each in a 2Ltr jar and then as I grew more SCOBYs I moved onto bigger jars. What quantity are you brewing? I can't say my home brewed Booch has ever tasted the same as the commercial stuff - but that's not nece
  20. Both Scottish in origin The black and white pudding (not much different to sausage in all honesty - only the black contains blood) you can leave for me though
  21. Sorry, yes... wasn't paying much attention to your flavour. They're not that pricey on Happy Kombucha (the large are currently on offer @ £6.50 each), and that will be big enough to brew a few litres in about two weeks - depending on the temperature of your brewing location. Growing your own to that size will take a lot longer then that I'd have thought, or starting to brew with it when it's much smaller will mean waiting a lot longer for the tea to ferment. I guess it depends on how quickly you'd like to have it available on tap...!
  22. Is there any kind of a blob at the bottom of the bottle like you'd get in apple cider vinegar?
  23. Yes. You can mix some of the fruit/herbal teas with black/green/white teas but the SCOBY needs the tannin to survive. Also just make sure none of the teas contain honey as raw honey can kill the SCOBY due it's anti-microbial properties. And you'll also need to look out for teas containing soy lecithin/oils/natural flavouring which may also kill/harm your SCOBY. You can grow your own SCOBY from what's left of your commercial booch - here's how.