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CHERYLinND

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Join Date:

01-13-2012

Last Activity:

10-23-2013 1:19 PM

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  • Posted in thread: Started fermenting a new batch. Is this mold? on 09-21-2012 at 05:53 PM
    Certain molds are more powdery than fuzzy. The green color is a clue. There is only 1 known
    bacteria that produces a green pigment, and that is not what it looks like. Yeast does not
    produce that type...

  • Posted in thread: OT?: Teapot "steel wool" de-scaler, how to use? on 09-21-2012 at 02:42 PM
    I think they are used as scrubbers to remove scale during cleaning, not left in the water
    during heating. I think leaving it in there would invite contamination and more buildup of
    scale on the descal...

  • Posted in thread: Commercial Kombucha - Is Tea Trademarked? on 09-21-2012 at 02:39 PM
    I'm not a legal expert, but my guess is that as long as you're not using the name, it's just
    another ingredient in your product. "CherCher's Kombucha" vs "CherCher's Lipton Tea Kombucha."

  • Posted in thread: flavors for new batch on 09-21-2012 at 02:38 PM
    I pulled off the SCOBY after 1 week and dropped in a few squashed strawberries and blueberries.
    After another week, it had an amazing flavor.

  • Posted in thread: How Do You Describe the Flavor of Kombucha? on 09-21-2012 at 02:36 PM
    I think of it as a vinegary-apple cidery flavor.

  • Posted in thread: How to: on 08-28-2012 at 07:46 PM
    My only input is that I don't steep nearly that long. I think the tea gets too bitter-tasting.
    I use that number of tea bags, but steep it until it has a nice flavor for drinking.

  • Posted in thread: Mold or yeast? on 08-09-2012 at 04:56 PM
    That looks suspicious enough that I'd consider scrapping that batch. Hopefully you have some KT
    or another SCOBY to start right up again.

  • Posted in thread: Kombucha Question on 08-01-2012 at 07:35 PM
    I'd leave it alone for a week or so, until you see a more solid-looking, white SCOBY forming.
    It takes awhile, especially when starting fresh.

  • Posted in thread: New to Kombucha. Alternate method?? on 07-31-2012 at 05:44 PM
    The problem with the variation that I see in my different batches is that there is no way to
    know which one is "right." Also, I don't know that my SCOBYs have truly changed, I was just
    speculating tha...

  • Posted in thread: New to Kombucha. Alternate method?? on 07-20-2012 at 05:06 PM
    I started a SCOBY from a bottle of KTs original raw Kombucha. The KT I get from that SCOBY is
    milder and tastes a little watered down, even several generations later, than the stuff I'm
    getting from t...

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