jenmidge

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  1. Like
    jenmidge reacted to Crastney in Kombucha Makers Unite; Where to ask and be answered   
    CO2 is absorbed into liquids easier at cooler temps, so therefore in the fridge there will be more dissolved CO2, and therefore less CO2 as gas in the air gap, so less pressure, so less likely to burp.  kept at room temp, the scoby will continue to feed off any sugars, and continue to produce CO2 as a by product, so pressure will slowly build up if left long enough. hence bottle bombs if too much sugar added and left somewhere warm (if bottles are air tight).  to make it fizzy on purpose, leave somewhere warm for two weeks, to produce the co2, then somewhere cold for another week for the co2 to be absorbed back into the liquid.
  2. Like
    jenmidge reacted to MrsStick in Kombucha Makers Unite; Where to ask and be answered   
    Looks like my experiment is working! There are a bunch of little spots of baby SCOBY floating around on the surface of my kombucha!
  3. Like
    jenmidge reacted to jmcbn in Kombucha Makers Unite; Where to ask and be answered   
    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. 
  4. Like
    jenmidge reacted to Crastney in Kombucha Makers Unite; Where to ask and be answered   
    my culture scoby starter is certainly looking like it'll be a goer!
    I was worried that it was going slowly, so I did another mug of tea, 4 tsp of sugar, left to steep and cool down, then added that to my starter jar.  this morning there is definite circle of scoby floating on the top!  hurrah!
    I obviously need to multiply it up into a bigger jar, then let it ferment and then bottle.  Obviously the caffeine will be less - normal tea is one tea bag per 330ml mug, roughly.  this is x tea bags per litre, and you only have a small glass at a time, and you drink it with another glass of water anyway.  I don't think any caffeine is lost during fermentation though.
    how soon can I start a continual brew in one of those jars with a tap?
  5. Like
    jenmidge got a reaction from CaseyP in Kombucha Makers Unite; Where to ask and be answered   
    I tried my home brew today. Not much fizz and sweeter than the commercial stuff but still refreshing and very drinkable. I tried my passion fruit and it tasted like a lager shandy which is fine with me. 
  6. Like
    jenmidge reacted to praxisproject in Kombucha Makers Unite; Where to ask and be answered   
    Sharing my disaster for the entertainment of others.
    I went to a kombucha class, it was great. Rushed home and made my first batch, realised later I used tea I thought was black tea, but it wasn't.
    Scoby almost filled entire giant jar, wrong shape for a scoby, disaster,  could not get the scoby out of the jar.
  7. Like
    jenmidge reacted to jmcbn in Kombucha Makers Unite; Where to ask and be answered   
    I'm in the UK (Ireland) and brew with two CB jars of a similar size and and am using a number of my own SCOBYs along with the originals. In summer that quantity takes around 10days to brew IME, and in winter, with the jars wrapped with fleece to keep them warm & the temperature steady it takes at least 14 days. Unless you're using a heat tray (or you're in a little micro-climate, or down south!) I'd doubt your booch would be ready in 3 days. I'd let it brew for at least a week & then start taste testing... Mine will have a good froth/fizz as I'm bottling, and then it'll get really fizzy with the second ferment for which I use mostly fresh ginger or hibiscus flowers.

    When it comes to bottling and adding more tea it's up to you what to do with the new SCOBYs - you can leave them in and the brewing process should get faster, or take the new ones out (that filmy substance you describe) & start up another brewing jar, or store them in a Hotel for future use.

     
  8. Like
    jenmidge got a reaction from CaseyP in Kombucha Makers Unite; Where to ask and be answered   
    Thanks for the info. I like the sound of my first Scoby baby.
    I've taken on board all advice and went shopping for a bigger brewing vessel after work tonight. I ended up buying a 1.5 gallon CB jar.  I hope my Scoby wont feel too overwhelmed as he is being delivered with a much smaller jar. (why he is male, I've no idea.). I  just need him/it to arrive now so I can start brewing. I've read that I can't wash out the brewing jar with detergent so I've rinsed it out with vinegar and water. What about my bottles? I think I've probably already washed them out with detergent, does this matter?
  9. Like
    jenmidge reacted to jmcbn in Kombucha Makers Unite; Where to ask and be answered   
    Your scoby will be fine in a bigger jar, he may just take a little longer to ferment the tea - but he'll soon have company to help him along.

    Also, other than the starter tea your scoby arrives in you shouldn't need to add anything except more tea - there will be instructions in your starter pack though explaining that.

    I always wash my bottles in hot water with a little detergent, but am always sure to give them a good rinse afterwards and I've never had a problem. I did some housekeeping with my CB jars last month and did exactly the same and each batch I've brewed since has been fine too.
  10. Like
    jenmidge got a reaction from CaseyP in Kombucha Makers Unite; Where to ask and be answered   
    I ordered my starter kit from Happy Kombucha. We have a T K Maxx in town so I'll check it out. I've just had a quick look on Amazon and they have some lovely jars. Thanks for the tips. 
    Hey Casey, it's so great that I get to share my new obsession with you
  11. Like
    jenmidge 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.
     
  12. Like
    jenmidge 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.
  13. Like
    jenmidge reacted to jmcbn 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!!
     
  14. Like
    jenmidge got a reaction from Cathy125 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.
  15. Like
    jenmidge got a reaction from Cathy125 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.
  16. Like
    jenmidge got a reaction from Puckertoe in Help! Resources in the UK   
     
     
    I so agree with you. I gave up my Yorkshire gold altogether as I couldn't stand it with almond milk. I never thought it would last but I have actually stopped missing it now. I drink peppermint blends mostly, or plain peppermint. I usually have at least 3 different teas in the cupboard. Pukka do a night time blend which is nice.
  17. Like
    jenmidge reacted to Puckertoe in Help! Resources in the UK   
    British problem. I enjoy my tea..that's Yorkshire Tea. With milk. Other milk substitutes are just Wrong in tea.
    Hate coffee, dislike fruit teas. They are insipid and overpriced, I'd rather drink water.
    So what do other people drink? Oh lemon in black tea is OK once in a while, but will rot the enamel on your teeth if drunk by the gallon as I do my tea.
    Ideas, please.
  18. Like
    jenmidge got a reaction from Nannyogg in Help! Resources in the UK   
    "All sounds brilliant! Does anyone know of compliant sausages in the UK?"
     
    Green Pasture Farms  sell compliant sausages on line and deliver but obviously depends upon where in the UK you are.
    Ingredients: 99% Meat (100% Grass Fed Beef or Pastured Pork), Salt & Pepper 

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  19. Like
    jenmidge reacted to praxisproject in Whole30 Sample Reintroduction Schedule   
     
    Grape skin - This is why red wine is red and there are actually a lot of people allergic to a protein in the skin called LTP, some people have a reaction to the fermentation of the skins only, others have trouble with grapes too (some fruit juices contain a splash of grape juice). Tannins - Also found in grape skin but most people have tasted them in black tea. Histamine & Tyramine - Found in aged and fermented foods, red wine is usually fermented for longer. Alcohol - Often dismissed, if the red wine you drink is higher in alcohol than the white, it may just be the alcohol.