Susan W Posted June 10, 2013 Share Posted June 10, 2013 Sophie, folded SCOBY looks lovely!! I have to admit, when I pulled my SCOBYs from my two containers, I sort of cleaned the brown stringy stuff off. I don't know if that was bad, but being a tidy person, I could not help myself. It was all I could do to not run them under the tap to really get them shiny and white. Derval, I think maybe try leaving it doing it's second ferment thing longer. Mine so the same thing on a smaller scale. I see a little fizz when I bottle them. Then it's barely a tongue tickle (oh my) when I sit to drink them. There are lots of tricks to get fizz, but we won't discuss those yet. No need to get all complicated quite yet. Also...hmmm..you didn't flavor it with anything and some sort of sugar is needed to make the fizz, but you had so much fizz right off the bat. It's all such a fun puzzle. Megmac, I have done both. My original SCOBY and it's babies had to be thrown out because of mold. I decided to make my own SCOBY to see if that would increase the fizz factor. I now have two big SCOBYs and two babies and am going to go back to CB (the big green in my picture is what I use) and one batch. I like the idea of both, but not sure why. I think I just love the whole process now that it doesn't give me nervous butterflies in my stomach. 1 Link to comment Share on other sites More sharing options...
kb0426 Posted June 10, 2013 Author Share Posted June 10, 2013 I am planning CB. I need a name for my Mama! Link to comment Share on other sites More sharing options...
Renee Lee Posted June 10, 2013 Share Posted June 10, 2013 Not sure why we haven't done this yet, but I just made your post a sticky. NO MORE DROPPING OFF THE FRONT PAGE! 5 Link to comment Share on other sites More sharing options...
Derval Posted June 10, 2013 Share Posted June 10, 2013 I am planning CB. I need a name for my Mama! CB = Charlotte Bronte or....Charles Bronson or...... Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 10, 2013 Share Posted June 10, 2013 "I must admit that I'm struggling with the grossout factor." I empathize. My hubinator is so geeked out by the SCOBY and yeasties that he won't even come in the kitchen when I am bottling. A friend of mine gags when ever I open a bottle in her presence (I think she's putting it on but, I humor her anyway and laugh). I think it's interesting, try to think of it as a science experiment! Good stuff 1 Link to comment Share on other sites More sharing options...
megmac Posted June 10, 2013 Share Posted June 10, 2013 I've got no problem drinking it, so I will overcome! Could I get a definition for pixie dust? I'm guessing it's special magic that makes your Scoby grow like nobody's business? 1 Link to comment Share on other sites More sharing options...
Susan W Posted June 10, 2013 Share Posted June 10, 2013 I've got no problem drinking it, so I will overcome! Could I get a definition for pixie dust? ######################## Pixie dust is what I call Nadias method. She just kind of winged it and ended up with crazy fizzy kombucha and very prolific SCOBYs. 2 Link to comment Share on other sites More sharing options...
Nadia B Posted June 10, 2013 Share Posted June 10, 2013 OMG this thread is so so hilarious. Pixie dust definition. Ahaha. Beets kombucha is so cool. Took a sip this morning. I made it with orange juice. CB = continuous brew. 1 Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 10, 2013 Share Posted June 10, 2013 "when I pulled my SCOBYs from my two containers, I sort of cleaned the brown stringy stuff off. I don't know if that was bad" Susan, those strings are actually yeasts that will help make your 2F fizzy. You want to keep 'em around, from the reading I have done. 1 Link to comment Share on other sites More sharing options...
Susan W Posted June 10, 2013 Share Posted June 10, 2013 "when I pulled my SCOBYs from my two containers, I sort of cleaned the brown stringy stuff off. I don't know if that was bad" Susan, those strings are actually yeasts that will help make your 2F fizzy. You want to keep 'em around, from the reading I have done. ######################## Oh I know they are good brown strings but I seriously couldn't help myself. I think CB is better for me because I won't be messing with my poor SCOBYs. :0) 2 Link to comment Share on other sites More sharing options...
Nadia B Posted June 10, 2013 Share Posted June 10, 2013 Picturing Susan washing scoby, pinning to dry, ironing and folding it. Ahah 4 Link to comment Share on other sites More sharing options...
Susan W Posted June 10, 2013 Share Posted June 10, 2013 Picturing Susan washing scoby, pinning to dry, ironing and folding it. Ahah ***************************** Oh I would be in heaven if I could do that. Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 10, 2013 Share Posted June 10, 2013 Well, there are some pretty cool clothes made out of dried SCOBYs! When you have a bunch of babies Susan, you could wash 'em and pin 'em out to dry Also, for CB, do you just add back in as much sweetened tea as you took out? So you just keep tea around to add, or do you have a big bottling day where you then replace at that time. I think I haven't switched yet because I don't quite get it. Link to comment Share on other sites More sharing options...
Renee Lee Posted June 10, 2013 Share Posted June 10, 2013 Clothes? I don't know if you're serious or if I want to know if you're serious 3 Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 11, 2013 Share Posted June 11, 2013 Yup. http://yeahsnos.wordpress.com/2011/06/02/bio-couture-clothes-made-from-kombucha-culture/ There was a really cool jacket too but I can't find it atm. 1 Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 11, 2013 Share Posted June 11, 2013 The jacket, I would so wear this on my bike! Link to comment Share on other sites More sharing options...
Susan W Posted June 11, 2013 Share Posted June 11, 2013 Lizz for CB, you put in what you take out when about 25% is gone. I have even gone as low as 70%. You could replenish every time you take one bottle out but that sounds too high maintenance. When you take only 25%, it only takes a day or two to convert to Kombucha. It took longer when I took 70% but maybe 5 days? I like it because I am not tempted to make a jacket with my SCOBYs with CB. ;0) You only touch the SCOBY when you want to peel off a baby to make a scarf or when you clean out your vessel 3-4 times a year. 3 Link to comment Share on other sites More sharing options...
Susan W Posted June 11, 2013 Share Posted June 11, 2013 Back in business after QUITE the booch fiasco. I had way too many food projects going on and made twice as much tea as I needed. So, I made two batch and one big CB. I hadn't kept enough of the starter booch so I ran to WF and bought two bottles. Got everyone set and had some left in one of the bottles. I tipped it back and got a big old icky string of goo. I dont mind little yeasty bits but this thing almost required the heimlich. Bleck!! All is well in booch land now. 1 Link to comment Share on other sites More sharing options...
Nadia B Posted June 11, 2013 Share Posted June 11, 2013 Susan, so you are serious about opening booch bar, I see Renée, are you sure this thread should be up all time? I wonder how many new member were scared by this crazy talk here. Booch porn, like Mo said. Link to comment Share on other sites More sharing options...
percypat Posted June 11, 2013 Share Posted June 11, 2013 Aw, I love family photos! Have to get myself off to uni today but will be testing my brew when I get home later! Aie! Exciting/scary. 1 Link to comment Share on other sites More sharing options...
megmac Posted June 11, 2013 Share Posted June 11, 2013 It's the insanity that attracted me. Birds of a feather, don't you know. Bought my jar and my tea today. GT plain will have to wait until Saturday, unfortunately. I only have flavored here. Link to comment Share on other sites More sharing options...
Susan W Posted June 11, 2013 Share Posted June 11, 2013 Megmac I have to drive a bit to get unflavored too. Well..2.5 miles but still..I have 2 grocery stores in the same block as me so it still bugs me. Link to comment Share on other sites More sharing options...
Susan W Posted June 11, 2013 Share Posted June 11, 2013 Susan, so you are serious about opening booch bar, I see Renée, are you sure this thread should be up all time? I wonder how many new member were scared by this crazy talk here. Booch porn, like Mo said. ***************************** Lol..Booch Bar. My daughter is convinced we should open one. I tell her this thread is my virtual booch bar. 1 Link to comment Share on other sites More sharing options...
Nadia B Posted June 11, 2013 Share Posted June 11, 2013 If you open one, I am totally moving to Portland. I will be a good barmaid, promise! Beets kombucha outta control!!! Haha 3 Link to comment Share on other sites More sharing options...
kb0426 Posted June 11, 2013 Author Share Posted June 11, 2013 Back in business after QUITE the booch fiasco. I had way too many food projects going on and made twice as much tea as I needed. So, I made two batch and one big CB. I hadn't kept enough of the starter booch so I ran to WF and bought two bottles. Got everyone set and had some left in one of the bottles. I tipped it back and got a big old icky string of goo. I dont mind little yeasty bits but this thing almost required the heimlich. Bleck!! All is well in booch land now. ----------------- I just gagged for you! Link to comment Share on other sites More sharing options...
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