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DRAGONWOLF's Photo DRAGONWOLF SparkPoints: (19,348)
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6/14/13 12:30 P

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Well I have been doing well with the Kombucha - actually just started a continuous brew system have way too many scobies so have been freecycling them. Still hit and miss on the second fermentation flavours but it is a learning process. We had a batch that was not ready before I left on holidays and I thought after the 10 days of being away plus the other days, it would be good for vinegar uses only. Hubby agreed last night it was okay.

Rebecca


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ANTHEAMS's Photo ANTHEAMS Posts: 580
3/20/13 2:50 P

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How are you getting on Rebecca? I ended up getting a heat mat which is great as it takes all the worry about whether the brew is warm enough. If you find the brew too sweet all will be solved if you leave it another day or so. I check after a week/ten days and base my bottling on the taste. I have just made a batch for my continuous ferment today and that after fourteen days and it is just right now.

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PAULDODO's Photo PAULDODO Posts: 1,000
9/20/12 3:40 A

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Hello Rebecca!
Yes, we're your first stop for advice and links to information to help you with your fermenting needs. :)
Certainly, as the weather cools, your ferments will slow down, but there are ways to keep them in the correct heat zone, including heat pads and insulation, as well as moving them somewhere warmer!
A careful trawl through our vast archives should pinpoint the info you might need, but don't be afraid to ask- we've all discovered there are no silly questions when it comes to fermented foods!

Paul

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BILBY4's Photo BILBY4 SparkPoints: (45,839)
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9/19/12 7:24 P

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Welcome Rebecca.
[[bubbly jar of fermented goop emoticon]]
Alan


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DRAGONWOLF's Photo DRAGONWOLF SparkPoints: (19,348)
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9/19/12 2:03 P

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Hi I am new,
My name is Rebecca, I am starting out fermenting, so far I have Kombucha and milk kefir and am exchanging some milk kefir grains for water kefir grains soon.

My daughter showed us Kombucha, when she was out this summer. She brought us a scoby, but her dad missed the sugar step when she showed how to brew so two brews with no sugar and then I did something that made it look like mold on top. Luckily I found a lady in our town that gave me 3 new scobys. I am on my second brewing of these. I am not sure if I didn't brew this batch long enough as it seems sweet and less fizzy. It could be the change of weather and I am going to start testing before bottling to make sure.
Glad to find this team to ask questions

Rebecca


motivation really is—taking responsibility for conscious actions—and how to prevent it from waning

Do you Twitter I Twitter twitter.com/BurnishedDragon
My blog rebecca-rebeccasemptynest.blogspot.c
om/

rebecca-ajourneytoahealthierme.blogs
pot.com/


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