Nadia B 2149 Posted June 26, 2013 Share Posted June 26, 2013 Hurray for the beets success, I was scared I am just a freak and everyone who will try it will hate it. Carrot makes booch bright happy orange! Quote Link to post Share on other sites
Susan W 3553 Posted June 26, 2013 Share Posted June 26, 2013 So sad. My golden beet and even fig booch are not making me happy. I made a decision. I need a booch vaca. I am not enjoying it enough. I think I may let it go too long so it seems sour to me. The lovely MM likes her booch sour so no clue if its me or what. So rock on boochers. Enjoy the process and booch on. Quote Link to post Share on other sites
missmary 5242 Posted June 26, 2013 Share Posted June 26, 2013 I make my booch so sour, nobody likes it but me. That is, of course, my secret plan megmac 1 Quote Link to post Share on other sites
Susan W 3553 Posted June 26, 2013 Share Posted June 26, 2013 I make my booch so sour, nobody likes it but me. That is, of course, my secret plan See..I KNEW she was reading. MM..I may just like you. missmary 1 Quote Link to post Share on other sites
megmac 539 Posted June 26, 2013 Share Posted June 26, 2013 Not much new in the last few days. Quote Link to post Share on other sites
megmac 539 Posted June 26, 2013 Share Posted June 26, 2013 Oh no Susan! I hope your consulting services are ongoing! I haven't even brewed yet! Quote Link to post Share on other sites
Lizzard77 235 Posted June 26, 2013 Share Posted June 26, 2013 Susan, can you start the process over with fresh tea and do batch for a few rounds instead of cb? Maybe even get back to basics with simple ginger or raspberry? I hate to hear of someone not enjoying the booch, it's so holy in my house (to me at least)! Sorry you're unenamoured Quote Link to post Share on other sites
Susan W 3553 Posted June 26, 2013 Share Posted June 26, 2013 Been there done that. You guys have Miss Mary (the original booch expert along with Robin) and Nadia so you guys are fine. See ya in a few weeks or so. Quote Link to post Share on other sites
percypat 497 Posted June 26, 2013 Share Posted June 26, 2013 Oh no Susan, who will admire my abominable pictures?! I can see you are resolute though, so enjoy your booch holiday and hopefully we will see you back soon, with the thirstiest thirst in full force Quote Link to post Share on other sites
Lizzard77 235 Posted June 26, 2013 Share Posted June 26, 2013 was just invited to impromptu pool gathering where beer and pizza will be served. They are all going to be so jealous when I waltz in with my mason jar full of iced Lavender Peach Kombucha. People, you have to try this! I just popped the top on it and my Mulberry Basil, both are flavors you must try next round, to DIE for!!!!! I will not being feeling deprived at all this eve Derval, Nadia B and kb0426 3 Quote Link to post Share on other sites
kb0426 1607 Posted June 28, 2013 Author Share Posted June 28, 2013 Lizzard where does one find mulberries? I had my mango/blackberry/lime/jalapeno and it was more savory than I expected it to be! The flavor of the jalapeno came through loud and clear, but not a lot of heat. Next time I add in a few seeds. It was okay, I am not giving it a good. However, the lemon/raspberry/ginger, which is meant to be like GT's Trilogy, tasted EXACTLY like the brand! I was so excited! Can't wait to taste the gingerberry tomorrow! Quote Link to post Share on other sites
Lizzard77 235 Posted June 28, 2013 Share Posted June 28, 2013 Kb, I have a few mulberry trees in my backyard. I have never seen them sold, I probably should have mentioned that you can use blackberries in their place. I'm going to have to try a spicy pepper brew again soon, when I did it I wasn't a fan but I made it straight with out other flavoring. I think it may need the balance of something sweetish. I am loving this warm weather, it's already time to bottle again! I'm going to have to set up a SCOBY hotel for some of my babies, not sure I am ready to brew more than 2 gallons atm. But we'll see, I get a little greedy with it and I now have requests for a couple bottles given out of goodwill Quote Link to post Share on other sites
megmac 539 Posted June 28, 2013 Share Posted June 28, 2013 Scooby is about 1/16th inch thick, but sturdy. Very bubbly and clear, as shown in a pic a few days ago. This is day 14. Any idea how much longer? Quote Link to post Share on other sites
percypat 497 Posted June 28, 2013 Share Posted June 28, 2013 megmac, here's the picture I posted which got me the go-ahead from the ladies here: Really thin but film completely grown over the surface and opaque. Looks quite yellow here because of the lighting, but it was paler and more beige from the tannins in the tea. 14 days of growing. If yours is looking like that, you're probably good to go. Good luck! Quote Link to post Share on other sites
percypat 497 Posted June 28, 2013 Share Posted June 28, 2013 Heh, that's my Frank. Looks thicker than he was, and he stayed really small and thin during his first batch. Grew a big thin baby and then together (I put them both in the next batch) they grew a massive baby. Baby and Grandbaby are working on the third batch and Frank is having a holiday in a SCOBY hotel and thickening up a bit. Quote Link to post Share on other sites
msssjenna 155 Posted June 28, 2013 Share Posted June 28, 2013 here is my second batch - this picture was taken as soon as I bottled them. Today, they are so much more vibrant in color, especially the cherry ones. I have watermelon-lemon, 2 watermelon-cherry, cherry, and lemon-ginger. cant wait to drink! kb0426 and Lizzard77 2 Quote Link to post Share on other sites
percypat 497 Posted June 28, 2013 Share Posted June 28, 2013 Jenna, they look lovely! I really like the collection of bottles and jars Ooh, and I can see fizz as well. Quote Link to post Share on other sites
msssjenna 155 Posted June 28, 2013 Share Posted June 28, 2013 Yes, I collected my bottles from friends off of FB, and my mom . One still has a strong odor of soy sauce, which I have boiled and washed plenty of times. Next step is a bleach/vinegar wash, but I'm afraid that will ruin the kombucha if I put it in. Quote Link to post Share on other sites
Nadia B 2149 Posted June 28, 2013 Share Posted June 28, 2013 Vinegar is fine for scoby, they like it. Not the bleach tho. Did you put cherries whole? They look like the whole pieces. Liz, did you put lavender buds? I have a herb in the pot growing, I've added leaves to grapefruit and it was pretty cool. I want peach lavender KB, blackberries work fine instead of mulberry. Btw, last night I had to throw away my giant scoby Momma. We've been through a lot with her. My first one. Oh well. She fell a victim of nasty fruit fly, who creeped in and decided that it's a decent place to place her stupid eggs. Oh well. It's ok, my second yeastie is safe. And I get to play with water kefir grains tonight. YAHOOO! Quote Link to post Share on other sites
Lizzard77 235 Posted June 28, 2013 Share Posted June 28, 2013 Nadia, I used leaves. I have tried it with the buds in the past but felt it tasted too perfumey. I like the leaves, it lends a grassy feildy taste to it and combined with the peach? Delightful! Sorry for the loss of your momma SCOBY, I would be so sad! But it's good that you've got others. Good luck with the water kefir. I brewed it for about 6 months but quickly realized 1. it's a lot of work and 2. I like booch so much more to be spending as much time as I did with the kefir. My mom LOVES it tho, she drinks about a quart a day and has as much fun with it as we all have with our booch! Quote Link to post Share on other sites
msssjenna 155 Posted June 28, 2013 Share Posted June 28, 2013 Nadia I popped the seed out with my mouth and then put the whole cherry in. And my scoby now has like, 3 layers. Can I leave them intact? I dont have another gallon jar to store the extras. Quote Link to post Share on other sites
megmac 539 Posted June 28, 2013 Share Posted June 28, 2013 Scooby is still completely clear, so I guess I'm not there yet. Strange, since I live in FL and my house is a constant 78 degrees. I would have thought I'd be a bit farther 2 weeks in, but I can wait. Regarding cherries, I have a bunch of dried ones (no additives at all-bought them online) that are VERY tart. Could I flavor with those, or wouldn't the flavor take well? Miss Jenna-your flavors sound delicious! Quote Link to post Share on other sites
Lizzard77 235 Posted June 28, 2013 Share Posted June 28, 2013 Jenna, I have about 7-10 layers in my gallon and 1/2 jar and about 5-7 in my gallon jar. I am going to be moving a few to a SCOBY hotel soon but there is no problem keeping a few layers together at once. It speeds up the process a bit but could also lead to sour booch if you are not careful. Quote Link to post Share on other sites
percypat 497 Posted June 28, 2013 Share Posted June 28, 2013 Oh Nadia, poor mama SCOBY! Even with the cloth over the top? I dread that happening. I'm pretty sure you can leave the layers together Jenna. Nice guns btw Quote Link to post Share on other sites
Lizzard77 235 Posted June 28, 2013 Share Posted June 28, 2013 Meg, I used dried cherries in my Cherry Lime Rickey. I added about 4 or 5 and it definitely was very cherry flavored! Dunno what to tell you about the thickening of the SCOBY, you could always put it in some fresh tea and maybe a glug or two of bottled booch, it's not gonna hurt it.....but it also could be that you just have to wait. Fortification won't be bad though Quote Link to post Share on other sites
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