jmcbn

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  1. Like
    jmcbn reacted to CaseyP in Kombucha Makers Unite; Where to ask and be answered   
    Hi. Great to find this thread. Ive been brewing kombucha off and on for several years, though im not familiar with much of the terminology  you're  using.... F1 and F2 and hotels.... tho i imagine  i can figure it out 
    I had to throw a bunch out today because i stored them too long on the counter before getting new tea put in and they went moldy. Fortunately i had quite a few Scobys in the fridge so i disinfected the jars and started over.
    I agree that a half gallon container wont be enough!  Ive been making about a gallon and a half and run out before the next batch is ready.  My goal is to get enough brewing jars to have 2 or 3 staggered batches going.
    I love it!! I had to run some scobys down the disposal today and i cringed and felt sorry for them, and guilty
  2. Like
    jmcbn got a reaction from SusanB. in Kombucha Makers Unite; Where to ask and be answered   
    Fellow active brewer here - I've currently got x2 CB jars on the go, plus two hotels, one of which is packed. I'd love some local brewers to pass some SCOBYs on to but there doesn't appear to be a huge market for them here - YET - and in the meantime my youngest son is keeping them as pets

    I tend to stick with fresh ginger & dried hibiscus flowers for flavour, or I'll use a variety of teas.

    I didn't feel like I was a bonafide brewer until I had my first bottle explode on me last year!!
     
  3. Like
    jmcbn reacted to SusanB. in Kombucha Makers Unite; Where to ask and be answered   
    Oh hey!
    I'm just finishing up consuming our first batch. Second batch is in F1.
    Adding a little blueberry and some ginger when we get to F2. Last batch we did one plain, one with a little ginger, and one with some bing cherry. All were pretty delish.
  4. Like
    jmcbn reacted to Cathy125 in Kombucha Makers Unite; Where to ask and be answered   
    Hi Jen,
    I'm a new Kombucha brewer too.  I just finished up my first F1 yesterday ( 1 gallon Batch Brew) and saved quite a bit of the starter fluid for my
    new baby Scooby that developed that is not sitting in it's own hotel waiting for my CB crock to arrive  :).  Meanwhile, I started up another batchf
    in my gallon container from my original mother Scooby.  I only got five 16 oz bottles from my first batch due to needing starter tea for my new batch
    and sufficient tea for my hotel but, ok with that for now  I put dried ginger and lemon juice in 4 of them and tart cherry juice in the 5th  I'm re-cycling my GTS Kombucha bottles.
    Put them in an empty cooler 'just in case' and gave them each a small burb this morning.  There was a slight hiss but, nothing too bit.  I might let them go for
    another 2 days before putting in the fridge until ready to drind to slow down the F2 process  I agree , I spent hours reading all of the information on this
    thread plus KombuchaKamp.com.  I started with a Scooby from Amazon that came in a baggie with about a cup of tea.  Was so nervous at first but,
    quickly learning it's a waiting game.  Looking forward to sharing our experiences and anyone else on these boards that are still active.  My motivation
    was the cost of the commercial brews and the fact the closest store that sells it is over 20 miles away.
     
  5. Like
    jmcbn reacted to jenmidge in Kombucha Makers Unite; Where to ask and be answered   
    Hi
    I'm Jen. I'm hoping to resurrect this thread because I ordered my starter kit yesterday and it would be great to have others to share the fun with. I'm about halfway through reading all the posts from the start (it's taken HOURS!!) so most of the questions I had, have been answered already but no doubt when I start brewing I'll have even more questions. I wish I'd started reading from the beginning before I ordered my starter kit cos I'd have felt braver about growing my own SCOBY.
    I've cleared out part of a cupboard for my mother brew and now have a mason jar of water sitting in there so I can test the temp later. Can't wait to test out some of the flavors I've been reading about on this thread.
  6. Like
    jmcbn got a reaction from SarahS2018 in Whole30 Sample Reintroduction Schedule   
    The protocol in the UK for a Coeliac test is actually 6wks of eating gluten prior to testing as far as I know. What we're doing here, however,  is looking for food sensitivities, and in most cases, having eliminated gluten from the system for 30 days, the reaction will be fairly quick & obvious when it is reintroduced.
  7. Like
    jmcbn reacted to Hannlib in Help! Resources in the UK   
    Good spot! On the gf sausages page it lists as vegetable flakes but on the gf chipolata page this is specified as pea flakes.
    Disappointing, Abel & Cole.
  8. Like
    jmcbn got a reaction from praxisproject in Kombucha Makers Unite; Where to ask and be answered   
    Ok, so I think I'm a booch convert.

    However, my reasonably priced source of bottled booch is now out of stock in all varieties (except for small bottles which aren't very economical, and since the only other suppliers I can find are extortionate I'm wondering how easy it really is (and how much space I'll need) to make my own.

    I know all the information is probably in this thread as to what exactly I need, how long it will take, how cost effective it will be etc etc etc but ther are SIXTY SIX pages and my time is somewhat limited...   

    I'm not currently doing a Whole30 and so when I spoke to a potential supplier she tried to convince me that Milk Kefir was the way to go (someone local makes it for her), but since I avoid dairy for the most part I'm reluctant to go down that route. She can get kombucha made locally too but she did her best to talk me out of it saying it tastes like vinegar  

    Although I'm waiting on a batch of preserving/pickle jars arriving so that I can ferment my own veg I quite like the idea of waking up with a glass of kombucha with my breakfast so if anyone in the know who happens to be feeling generous with their time would like to give me a quick run down I'd be very grateful!

    TIA.

     
  9. Like
    jmcbn reacted to ShannonM816 in Kombucha Makers Unite; Where to ask and be answered   
    The person who could get you local kombucha, ask them if their source would share a scoby and some starter liquid (which is just plain, unflavored kombucha) -- typically kombucha brewers have more scoby than we know what to do with, so they might be willing to share. Never hurts to ask, anyway.
  10. Like
    jmcbn reacted to ladyshanny in Kombucha Makers Unite; Where to ask and be answered   
    The trouble with kefir grains is that they need to be fed constantly or they will die. The scoby from making kombucha does not and will sit happily in its liquid for weeks before you have to feed it or make a new batch.
     
    Here's the summary I wrote for my blog way back when:
     
    SUMMARY! Time wise it will take you about 20 minutes every 6-9 days or so once you get going.  Get/make scoby. Brew and cool sweetened tea.  Dump equal amounts tea and water into large glass vessel with scoby. Come back 6-9 days later and start tasting.  Put tea in bottles when it tastes good to you. Put fruit or juice in bottles if desired. Refrigerate immediately if plain, counter ferment sealed & covered with towel if using fruit.  About 30 hours, burp daily.  Refrigerate.  Start again.
     
    So it takes up as much space on the counter as whatever size your brewing vessel is.  And it takes as much time as brewing some tea at the start of your batch and pouring it into bottles at the end of your ferment cycle.  It's so, super, ridiculously easy!
     
    You can PM me if you want more directed advice, I've got generosity of time right now!   
  11. Like
    jmcbn reacted to MeadowLily in Kombucha Makers Unite; Where to ask and be answered   
    Yes, absolutely.    You'll have it down to a fine art in no time.
  12. Like
    jmcbn got a reaction from MeadowLily in Kombucha Makers Unite; Where to ask and be answered   
    The one I've got tastes like fizzy ACV with a hint of something fruity.

    It probably IS an acquired taste but I like it, and I felt the benefits of in a matter of days - my stomach just seems so settled. But at the price I'd have to pay to keep buying it bottled I'd have to take out a loan, hence the thought of making it myself. I think this way if I'm successful I can alternate the booch with the kraut (or whatever other veg I make) and get the benefits daily.
  13. Like
  14. Like
    jmcbn got a reaction from MeadowLily in Kombucha Makers Unite; Where to ask and be answered   
    Ok, so I think I'm a booch convert.

    However, my reasonably priced source of bottled booch is now out of stock in all varieties (except for small bottles which aren't very economical, and since the only other suppliers I can find are extortionate I'm wondering how easy it really is (and how much space I'll need) to make my own.

    I know all the information is probably in this thread as to what exactly I need, how long it will take, how cost effective it will be etc etc etc but ther are SIXTY SIX pages and my time is somewhat limited...   

    I'm not currently doing a Whole30 and so when I spoke to a potential supplier she tried to convince me that Milk Kefir was the way to go (someone local makes it for her), but since I avoid dairy for the most part I'm reluctant to go down that route. She can get kombucha made locally too but she did her best to talk me out of it saying it tastes like vinegar  

    Although I'm waiting on a batch of preserving/pickle jars arriving so that I can ferment my own veg I quite like the idea of waking up with a glass of kombucha with my breakfast so if anyone in the know who happens to be feeling generous with their time would like to give me a quick run down I'd be very grateful!

    TIA.

     
  15. Like
    jmcbn got a reaction from MeadowLily in Help! Resources in the UK   
    A good one for anyone in Northern Ireland to check out is a company called Boxa.

    They started out just delivering grass fed, ethically raised organic meat ( a boxa this or a boxa that... get it?) but have since widened their horizons and now as well as their regular deliveries they have a collection point at Ballylagan Organic Farm (a day out in itself) on a Saturday where it's like a Farmer's Market style set up and you can buy all sorts of fab products like fermented foods, organic veg, and homemade sourdough breads & raw milk for those not on a Whole30. They also recently set up a partnership with Ke Nako Biltong offering a 12% discount to all Boxa customers on their Biltong made fresh each month from Culmore Organic Beef.

    You can contact Rita through their FB page (Boxa), or via twitter (@boxaboxa) to get added to their mailing list so you can place orders for delivery/collection.
  16. Like
    jmcbn reacted to Britishgal in Help! Resources in the UK   
    When I first started whole30 I was convinced from reading that I had to have coconut oil and other things. And you don't really. My jar of coconut oil is now used for my face because I never liked using it to cook. I have always cooked with olive oil and butter so clarifying butter and carrying on with my oil made more sense.
    Look at what you cook now and base your cooking on those with whole30 twists. It'll be simpler, cheaper and as you know you like those types of foods you are far more likely to stick to it
    Oh and I second jmcbn on the no prepackaging...I am slightly obsessed with reducing waste so it kills two birds with one stone
  17. Like
    jmcbn got a reaction from MeadowLily in What A Serving of Eggs Looks Like   
    Personally I don't really count the fat in egg yolks unless it's pre or post WO, and I always add an additional fat source to my meals regardless of how fatty the protein is.
    It's honestly hard to go overboard on good fats.
  18. Like
    jmcbn reacted to ladyshanny in Let's talk (non-traditional) breakfasts   
    We have been having "turkey dinner" for breakfast this week. I cooked a turkey for Canadian Thanksgiving and then put half the meat in a large baking dish, drowned it in the turkey drippings and then froze it.  Then, this week I defrosted and heated the whole thing up (no dry turkey, it reheated in a pool of its drippings) and we've been having turkey, mashed potatoes and roasted brussel sprouts for breakfast all week.  It's been quite delightful!
  19. Like
    jmcbn got a reaction from Jane3797 in UK "E Numbers" to avoid   
    Actually Blue Dragon is fine - there are no off plan ingredients added, it's just not the best option.
    Not sure on the price of Biona, but you could also go for this option on Amazon which is purely coconut extract & water next time you're ordering you're coconut oil (I've found it's the cheapest place to get it) and get free postage....
     
  20. Like
    jmcbn got a reaction from MeadowLily in UK "E Numbers" to avoid   
    Actually Blue Dragon is fine - there are no off plan ingredients added, it's just not the best option.
    Not sure on the price of Biona, but you could also go for this option on Amazon which is purely coconut extract & water next time you're ordering you're coconut oil (I've found it's the cheapest place to get it) and get free postage....
     
  21. Like
    jmcbn got a reaction from MeadowLily in Whole30 Sample Reintroduction Schedule   
    Are you doing the standard reintro?
    If so I'd be inclined to schedule in anything you ever see yourself eating again - forewarned is forearmed - you might find that even sporadically is too often!
  22. Like
    jmcbn got a reaction from lauralees84 in UK "E Numbers" to avoid   
    Actually Blue Dragon is fine - there are no off plan ingredients added, it's just not the best option.
    Not sure on the price of Biona, but you could also go for this option on Amazon which is purely coconut extract & water next time you're ordering you're coconut oil (I've found it's the cheapest place to get it) and get free postage....
     
  23. Like
    jmcbn got a reaction from Melly88 in Whole30 Sample Reintroduction Schedule   
    The protocol in the UK for a Coeliac test is actually 6wks of eating gluten prior to testing as far as I know. What we're doing here, however,  is looking for food sensitivities, and in most cases, having eliminated gluten from the system for 30 days, the reaction will be fairly quick & obvious when it is reintroduced.
  24. Like
    jmcbn got a reaction from MeadowLily in Let's talk (non-traditional) breakfasts   
    ^^ That looks amazing!!

    I'm training this morning so just had a preWO of some roasted shredded chicken and a few mouthfuls of guac - nothing worth taking a photo of...!!

     
  25. Like
    jmcbn got a reaction from Robin R. in Whole30 Sample Reintroduction Schedule   
    The protocol in the UK for a Coeliac test is actually 6wks of eating gluten prior to testing as far as I know. What we're doing here, however,  is looking for food sensitivities, and in most cases, having eliminated gluten from the system for 30 days, the reaction will be fairly quick & obvious when it is reintroduced.