Hi ladies, My Kombucha seems to be doing well. How do you prefer to store yours after it is ready? From what I read it keeps a long time. I have read conflicting opinions on storage. Some say glass bottles filled to the brim with plastic caps, some say glass with corks, some say soft drink bottles. I don't want it to explode in the fridge! Thank you for all your help, Joan

I have just been storing mine in an empty bottle with a screw-type cap on my counter. (empty Davinci Syrup bottles) It continues to "brew" and gets even more sour. I have to add sweetener to it, 'cuz there's absolutely NO sugar left in it then.

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By coincidence I just saved my last Davinci bottle, because plastic lid and glass bottle... do you fill it to the rim as some say, to keep it from exploding? Thank you Barb! Joan

I fill it pretty close to the top and leave a little space. But I open it twice a day to let the gases escape.

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*bump*

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yall still making this stuff?

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kims SECOND journal is HERE
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HAHAHAHAHAHA.....Kim, it really is good stuff. I have a couple of my friends using it as well. They're addicted to it also, its kinda spooky to look at tho...one friend said she thinks im working black magic or something, lol.

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Started LC 1-10-04

302/199/160, 103lbs down, 39 to go, simply remarkable.

Restart- 8-19-07
242/226/160


405 points to date ( HOLIDAY CHALLENGE )

oh, most definitely

i have my KT first thing in the morning before i start with my GT

LOL, yuppers!!!! I'm still making it. I'm going to be sending a scoby to jessicat!!!!! She's onboard!!! I bumped the thread for her. She checked out the link that BC had posted earlier, so she's all set with the instructions. I'll get a scoby mailed to her tomorrow!!!!!

Celest, that's too funny.

DH won't TOUCH this stuff. He says it creeps him out and I am going to make myself sick doing all that "rotting" stuff, LOLOLOL. He laughs at me, but he's accepted all my herbal and fermenting ways..........

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wellllllll alllrighty then.. i am going to have to do some reading about this stuff... why would i want to use my clean neat little bags when i can make a mess and watch stuff fizz! :-)thanks gang!

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kims SECOND journal is HERE
kims new blog
KIMS BLOG !!
SUGARFREE BLOG

Kim, are you thinking about giving it a try??? Let us know. I have a new scoby forming, so if you want my "old MA", I'll save it for you!!! It won't be ready for at least 2 weeks tho, so no rush. I just made a new batch. I'm going to have to try some tonight with my new Blueberry syrup!!!! I like mine sweet.

You like the ACV, right? You'll LOVE this "near vinegar" stuff then. I let mine brew for longer than 10 days...........more like 20 and it is just LIKE vinegar then.

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What exactly do you do with it? Do you drink it like a tea... a vinegar tea? Or do you mix a little of it into a tea? (I love vinegar, especially malt vinegar, but I can't see putting it in tea.)

I was reading part of this thread earlier today and saw something about the kombucha being high in sugar. (I was too lazy to read through all the rest of the pages, but I'll look into it this weekend.)

I know the benefits of green tea, but what does kombucha do? (BTW...someone posted a photo awhile back that I thought was kombucha. It looked like fungus growing on dirty water. Is THAT what you're drinking?

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Melissa

Uh-YUP!!!! It LOOKS gruesome, but it's so good for ya.

The basic rundown is that you get the starter 'shroom from someone and brew a quart or two of black or green tea. You add a cup of sugar, let the tea cool off and then add the starter 'shroom (Mother). (So you need a good sized jar or glass bottle with a wide lip. I bought one at a store that has kitchen gadgets and stuff. I also have an old sun-tea jar, but haven't dug it out of storage. ) THEN, you let it sit on your counter out of direct sunlight, covered on top with a towel or a coffee filter secured on with a rubber band for about 14 days or so. (keeps dust and critters out) The Kombucha Scoby (mother) reproduces another 'shroom and they eat all the sugar up as well as the nutrients in the tea. After the fermenting cycle is done, you pour off the tea, leaving a bit of the original liquid in the brewing jar, pour your cooled tea in and put your new baby back in and start the process all over again. They produce by-products that are very healthful and are high in the B vitamins. It gets fizzy afterwhile, which is sometimes described as vinegar champagne. I like to sweeten mine, since I leave it long enough for it to eat ALL the sugar. I have about 4 oz in the morning and another 4 oz in the evening. I have been adding water to mine as well, since it's SOOOO vinegary strong. It stings my throat a little, it's so tart. I believe there's a really good info link here on the first or second page that BC posted that give a lot of good info. That's it in a nutshell.

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For your convenience here's a link to the site BC posted on post 13 of this thread: Kombucha Site It's a very informative site, with all the basic of Kombucha brewing and pictures.

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argh! i'm so disgusted and i don't even know what to do about it! since i hurt my neck, my whole routine has just gone kabosh, to use my sister's word, and i have let my KT brew for more than 2 weeks. i know it is going to be like vinegar!!!

i really don't know what to do