megmac Posted June 13, 2013 Share Posted June 13, 2013 OMG all over orange vanilla. Did you put any of the orange pulp in or just the juice? I'm starting with grape, but am going to add something with ginger and lemon (maybe blueberry?) and the orange/vanilla next. I'm getting way ahead of myself since my Scooby snack has only been festering for 6 hours. Link to comment Share on other sites More sharing options...
Nadia B Posted June 13, 2013 Share Posted June 13, 2013 Mmm I don't remember. I think I had some cut up pieces for salad (white stuff removed) that I threw into it. I use orange juice too. I don't think it matters. I know that peel will turn it bitter. Link to comment Share on other sites More sharing options...
Carlaccini Posted June 13, 2013 Share Posted June 13, 2013 Hi There - I'm kinda late to this booch brewing party.... Been considering to start making Kombucha for a while. I'm still not convinced that I have enough room to making it.... But with all the fantastic flavours I'm seeing listed here - I think I could get very excited about this.... Nadia - I read in a much earlier post that you have some Scoby babies.... If I make the decision to go through with this project would I be able to get some from you? I have a bit of a nomad lifestyle and live between Toronto and Montreal. So I am in Toronto often enough (generally 2 weeks out of every month). Plus I would like to get some possible pointers and hints if at all possible. Let me know..... Cheers 1 Link to comment Share on other sites More sharing options...
Nadia B Posted June 13, 2013 Share Posted June 13, 2013 Carlaccini, oh for sure, I'll grow a nice one separately for you I hope you are driving aha. Imagine the face of security at the airport. Tea update. Went for a walk during my lunch and poPped to the herbs store. Picked up some loose teas and herbal tisanes for booch. I got: Bora Bora Mango Rooibos, Orient Express (apple, almond, hibiscus, rosehip, orange peel and calendula petals), Berry Berry (currants, raisins, hibiscus and rosehip) and dried rosebuds. Happy booching everyone. Link to comment Share on other sites More sharing options...
Carlaccini Posted June 13, 2013 Share Posted June 13, 2013 Nadia - Yes I drive mostly - but that thought made me giggle - I can only imagine..... Those teas sound phenomenal.... I have some wonderful Kasumi black and green teas that a friend of mine gave me. I am assuming that this would work well as a base? Link to comment Share on other sites More sharing options...
Nadia B Posted June 13, 2013 Share Posted June 13, 2013 I picked these for second ferment when you add a flavor. Plain black/green/white teas are your choice for the base, yes. Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 13, 2013 Share Posted June 13, 2013 My goodness folks, I go away overnight with no computer and it takes me a good 15 minutes to catch up on what I missed! I love to make salad dressing out of my booch sometimes, in place of vinegar, and with all this talk of beet booch I was thinking maybe a beet, roasted garlic, dill booch that is used for that purpose. Am I getting a little too off the wall here? Thought it might be a fun experiment. Also I have a fish recipe that marinates in lime and dill, thought that might translate well to booch. Link to comment Share on other sites More sharing options...
Susan W Posted June 13, 2013 Share Posted June 13, 2013 Lizz do you let your vinegar booch go longer at first ferment? I am ending up with WAY too much booch all of a sudden. Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 13, 2013 Share Posted June 13, 2013 "Lizz do you let your vinegar booch go longer at first ferment? I am ending up with WAY too much booch all of a sudden." When I bottle I simply set one plain one aside for a few more weeks. Technically it's not kombucha vinegar because you need to leave it with the SCOBY and ripen quite a bit to make vinegar, so Yes, you can let it go longer at 1F. One of these days I will relinquish a baby solely for vinegar making. Link to comment Share on other sites More sharing options...
percypat Posted June 13, 2013 Share Posted June 13, 2013 I'm getting way ahead of myself since my Scooby snack has only been festering for 6 hours. _______________________________________ Ha! The word "festering" has been used several time in this house in reference to kombucha-making. Embrace the grossness 1 Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 13, 2013 Share Posted June 13, 2013 The hubinator calls it my "rotting tea". Festering is a much better word though, conjurs up more vivid images. 1 Link to comment Share on other sites More sharing options...
Susan W Posted June 13, 2013 Share Posted June 13, 2013 Okay..I have one 2 litre jar that is now officially designated as vinegar. Daughter is "over booch" right now (please) and I gifted my trainer with his own SCOBY so I went from "what about me" to "what the heck will I do with all of this booch". 2 Link to comment Share on other sites More sharing options...
Lizzard77 Posted June 13, 2013 Share Posted June 13, 2013 "what the heck will I do with all of this booch". You could bottle it for a rainy day, or when you are low again. I am pretty sure it keeps indefinitely, so just bottle it up and put it in a dark cabinet somewhere. Just remember to burp it every once in awhile, or refrigerate. Link to comment Share on other sites More sharing options...
Physibeth Posted June 13, 2013 Share Posted June 13, 2013 "what the heck will I do with all of this booch". If you find you have too much I'd be happy to take it off your hands. Link to comment Share on other sites More sharing options...
kb0426 Posted June 14, 2013 Author Share Posted June 14, 2013 "what the heck will I do with all of this booch". Now you are just showing off. Link to comment Share on other sites More sharing options...
Susan W Posted June 14, 2013 Share Posted June 14, 2013 Kb..no just skeered. Link to comment Share on other sites More sharing options...
megmac Posted June 14, 2013 Share Posted June 14, 2013 Seriously! I should have that problem! Here's my set up. I can hardly wait! 2 Link to comment Share on other sites More sharing options...
percypat Posted June 14, 2013 Share Posted June 14, 2013 Looks good megmac! Geez Susan, maybe you should consider that booch bar. 1 Link to comment Share on other sites More sharing options...
Nadia B Posted June 14, 2013 Share Posted June 14, 2013 Susan, open it, we all come and work for booch Booch popsicles truck running around Portland! Booch fountain for the weddings and parties! Booch flavoring workshops. Come ooon. 3 Link to comment Share on other sites More sharing options...
megmac Posted June 14, 2013 Share Posted June 14, 2013 Holy cow-there's something slimy on the surface attaching to the side of my jar! Is this the start of Scooby, or just the kombucha sludge gathering all in one place from the original bottles? I can't send a pic b/c I don't want to take the top off. 2 Link to comment Share on other sites More sharing options...
Susan W Posted June 14, 2013 Share Posted June 14, 2013 Meg..what do you mean "take the top off". Your SCOBY needs to breath. You aren't clamping it down with a lid are you? Link to comment Share on other sites More sharing options...
Susan W Posted June 14, 2013 Share Posted June 14, 2013 Nadia and Sophie..you guys are sweet and fun. 1 Link to comment Share on other sites More sharing options...
megmac Posted June 14, 2013 Share Posted June 14, 2013 No, but its covered with 2 layers of paper towels and they are held on with rubber bands. I posted a pic a few posts up. Did I do something wrong? Link to comment Share on other sites More sharing options...
Susan W Posted June 14, 2013 Share Posted June 14, 2013 No. It looks and sounds good. 1 Link to comment Share on other sites More sharing options...
megmac Posted June 14, 2013 Share Posted June 14, 2013 Phew! Do you ever sleep? Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now