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Skullbikers 2019 Healthy Stuff Glog


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#81 skullbiker

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Posted 16 April 2019 - 06:18 AM

Just a quick post about my last big(3 gal) batch of Kombucha. For the initial ferment I split it between 1 and 2 gal Anchor Hocking jars that I got at Walmart.
The 1 gal. jar, you can see the original SCOBY near the bottom and the new/current one floating on top.

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The 2 gal. jar, both SBOBYs are near the top.

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I split the Kombucha into some 2 qt. jars with various fresh fruit in them to flavor it during the second short(3 or 4 days) ferment. Some Sweet Dark Cherry, Banana/Ginger, and Pomegranate flavors. Then had to save a quart for next batch starter and a quart into the Scoby Hotel.

And because you gain another new SCOBY in each container they tend to accumulate after a while, You can keep them in a SCOBY HOTEL for future use where they can be used in the next batch, or made into SCOBY JERKY, or even flavored SCOBY pet treats. They can even be used in the soil for potted plants as a type of probiotic fertilizer. An internet search will produce many possibilities.
The current SCOBY HOTEL that I am maintaining.

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#82 dragonsfire

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Posted 16 April 2019 - 11:11 AM

Nice :)



#83 skullbiker

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Posted 20 April 2019 - 10:12 AM

Second ferment got filtered, bottled, and refrigerated yesterday. Five half gallon jars ready to split up.

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It took the color and the flavor out of the pomegranate.

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They were getting enough pressure in them to start pushing the metal discs up. Probably would not have wanted to go another day.

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Here they are all done, pomegranate to the right, peach/ginger in the middle, and dark black sweet cherry on the left. Nothing to waste, the recovered fruit will be used in a nice probiotic smoothies.

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#84 DownRiver

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Posted 22 April 2019 - 08:50 AM

Nicely done SB. How strongly did the fruit flavors come through in the end product?


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#85 skullbiker

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Posted 22 April 2019 - 09:48 AM

Nicely done SB. How strongly did the fruit flavors come through in the end product?


The fruit flavor is there and noticeable, it seems to matter how much fruit is added. I have been adding the fruit as is up to now but I think I will buzz it in the blender before adding in the next batch. I think it will wring out a little more flavor and I always filter it before final bottling anyway.

#86 skullbiker

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Posted 29 April 2019 - 02:53 PM

Well, 14 days have gone by so I thought I would sample my Konan Kohlrabi Kimchee. I have to say, it was totally awsome. Slightly crunchy, perfect heat/spiciness, outstanding flavor. I hope I can recreate this again(I am not good at writing ingredient quantities down when I throw something together).

First sample is yummy.

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Made up 12 pint jars.

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#87 podz

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Posted 28 May 2019 - 04:08 PM

What count plastic canvas you reckon would be good for sprouting alfalfa seeds? They are about 1-2mm in size. The 14 count should be good, right?

 

Well, my wife brought home 300 grams of alfalfa seeds for me (this comes out to between 130-135 thousand seeds). Completely filling an 8x10 sheet at 14 count, that would be about 15-16 thousand seeds! That would be enough to do 8-9 sheets full, at a cost of just a hair over 1 euro per sheet - not bad.

 



#88 skullbiker

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Posted 29 May 2019 - 07:01 AM

What count plastic canvas you reckon would be good for sprouting alfalfa seeds? They are about 1-2mm in size. The 14 count should be good, right?
 
Well, my wife brought home 300 grams of alfalfa seeds for me (this comes out to between 130-135 thousand seeds). Completely filling an 8x10 sheet at 14 count, that would be about 15-16 thousand seeds! That would be enough to do 8-9 sheets full, at a cost of just a hair over 1 euro per sheet - not bad.
 


Yes, 14 count is what I use for the smaller seeds.




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