Why I’ve been away

So, I had planned to be good and keep this blog updated this year. As it turned out, I had more important and exhausting things come up to distract me. Or, rather one thing. Or rather this:

Beckett announced to all of Target that I had a baby in my tummy about a week before I even suspected. He also insisted it’s a baby girl. It turns out he’s not quite as clairvoyant as it first seemed. It took a little while to convince him that the baby is, in fact, a little brother.  Finn wavered between being disappointed it’s a boy (he already knows how annoying a brother can be) and being happy to not have to endure princesses and Frozen. Especially Frozen.
Other details: He is due mid-Septemberish, so I’m currently about 24 weeks. This will be my first third-trimester Texas summer, so there will probably be much complaining about the heat. If you need me, look in front of the air conditioner. No name yet, although I have considered randomly picking up a Coke and naming the baby whomever I’m supposed to share said Coke with. I abandoned that idea when I would have had to name the baby Edgar Ashley.

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Kombucha Questions

Here’s a few common questions about kombucha. I’ve answered them based on my research and personal experience.

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How much should I drink?

If you’ve never had kombucha before, you’ll want to start slowly. Kombucha can have a detoxifying effect that can be unpleasant if you rush it. It is recommended to start with about an ounce per day at first and gradually increase until you reach a comfortable level for you. If you notice any ill effects cut back or stop for a few days to let your body catch up. Drinking lots of water can help, too.

Of course, you should always listen to your body. If you feel like you can’t tolerate kombucha don’t push it. There are plenty of other ways to get probiotics. Also, I’m not a doctor, and the above might not apply to everyone depending on your personal health. If you have any concerns, definitely consult your doctor.

Can I use metal utensils when making kombucha?

Metal tea kettles for boiling the water are fine. It’s fine to stir the tea and sugar together with a metal spoon before adding the SCOBY. What you want to avoid is the SCOBY coming into contact with metal as that can damage the SCOBY. Even then, I have heard very brief contact is ok, such as when cutting up a giant SCOBY. I prefer to peel apart the layers and avoid metal touching my SCOBYs, though.

Can I use honey/stevia/coconut sugar/some other sweetener?

The sugar is food for the SCOBY and plain white sugar is recommended because it is easy for the SCOBY to digest. I have heard of some people having success with other sugars, but I haven’t tried it myself. If you want to try another form of sugar, I would start with a small batch and keep another SCOBY in a tea/white sugar brew as backup.

Stevia or other zero calorie sweeteners will not work because they don’t provide food for the SCOBY.

Can I use flavored teas?

Not for the main brew. You can use flavored teas to add flavor in a second ferment.

Can I use decaf teas?

This is another one where I’ve heard conflicting information. Most say not to use decaf tea. If you want to try decaf, as with different sugars, I would start with a small batch and keep another SCOBY in a regular tea/white sugar brew as backup.

My SCOBY looks funny. Is it bad?

Most SCOBYs look funny. They can be smooth and creamy colored or have air pockets and brown spots. The bottoms usually have brown stringy tentacle things hanging down. New SCOBYs grow on top of older ones until they look like a stack of slimy pancakes. (Eww.) All of this is normal, and there’s probably a million variations I haven’t described.

There are two main things to watch for: mold and black. If your SCOBY molds, it will look like blue-green dusty mold, just like what grows on bread. If you get mold, throw it all out and start over.

Black means the SCOBY is dead or dying. Toss it.

My kombucha tastes like vinegar. What happened?

Kombucha is supposed to taste vinegary, but if it’s too strong you can always mix it with something like juice to make it more palatable. You can also use super-vinegary kombucha in place of apple cider vinegar in recipes. If it’s straight vinegar with no sugariness left, you could use it as a hair rinse or for household cleaning where you would use ACV.

To make future batches less vinegary, there’s a couple of things to try.

1. Kombucha brews faster in warmer weather. If it’s been hot, try a shorter brew time and/or increasing the amount of sugar in the brew.

2. If your SCOBY is getting super thick, split off some layers. More SCOBY = shorter brew time.

My kombucha is too sweet. What happened?

The easiest fix is to let it brew longer. If it’s cold, moving your jar to a warmer location may help. I think the ideal range is somewhere around 70-80 degrees Fahrenheit. 

You should also check the condition of your SCOBY. If it is turning black, you’ll want to replace it.

Should I store my SCOBYs in the refrigerator?

No. You want to avoid extreme temperatures because they can damage the SCOBYs. The best range is between 70-80 degrees Fahrenheit.

To store your extra SCOBYs, place them in a lidded jar with at least enough kombucha for them to float and store in a cool-ish location, such as a pantry or shelf out of direct sunlight and away from heat sources.

Find more of my kombucha posts here:  http://mycrazycottage.blogspot.com/search/label/Kombucha

Flavoring Your Kombucha

When you get your homebrew timing right, kombucha is pretty yummy on it’s own. Sometimes you want something a little different, though. Or maybe straight kombucha just isn’t your thing but you still want the probiotic benefits. Luckily you can easily change the taste of your kombucha to make it more palatable or fix a soda craving.
Mixing
The simplest way to flavor kombucha is to mix it with juice or another beverage. This is a great way to get started drinking kombucha. To start, add 1-2 ounces of kombucha to a glass of your favorite juice. As your body and tastes adjust to drinking kombucha you can increase the kombucha to juice ratio.
I like to dilute 3-4 ounces kombucha with sparkling or still water, add a splash of lemon or lime juice and a bit of stevia. This makes a refreshing summer drink when served over ice.
Kombucha is also nice as an add in for smoothies. It can be fizzy on it’s own, though, so make sure to account for that when adding it to blended drinks. Leaving a little extra headspace in the blender is a good idea. Or, stir it in after everything else is blended.
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Flavored with Peach and Cherry herbal teas in a second ferment.
Second ferment
You can also add flavoring in a second, shorter ferment. Basically you’ll put your flavorings in a bottle or jar (I like canning jars), fill almost to the top with your brewed kombucha and cap the jar. Leave at room temperature for 2-4 days and then refrigerate or drink.
The second ferment can increase the carbonation in your kombucha, so it’s a good idea to be cautious when opening and storing the jars. I’ve never had a jar break from the pressure, but I have had the metal disks on canning jar lids pop up in the middle. If I think too much pressure is building up, I “burp” the jars by opening them just enough to release some of the pressure and recap.
There’s a variety of things you can add for the second ferment. Really, any herbs, spices or fruits can be added. If you want to increase the carbonation, add a little bit of sugar, honey, raisins or a sweet fruit. My favorite thing to do is put enough orange peel to fill the jar halfway, add a teaspoon of sugar or honey, top with kombucha and let it sit for two days. It makes a kind of healthier orange soda and uses something that would normally have been tossed.
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Orange peel and honey kombucha.
Other flavorings I’ve tried:
Lemons and limes cut into wedges, sliced or just the peels. You can also use a lemon or lime half after juicing it for another recipe.
Fresh sliced ginger, plain or with a dash of chai spice and squirt of honey.
Fruit flavored herbal teas, one bag per quart jar.
Blueberries.
Next week I plan to do a FAQ/kombucha myths post. If you have any questions please share them in the comments and I’ll do my best to answer them.
Find all of my kombucha posts here: http://mycrazycottage.blogspot.com/search/label/Kombucha

Quick Ironing Board Cover

My ironing board cover has seen better days. It’s not worn, but it has a few scorch marks and B thought it was a good idea to stamp it a few times with my thank-you stamp. Since it is always visible in my craft room, I wanted something more pleasant to look at, so I decided to make it a shiny new cover.

 

Eww.

I went with supplies I had on hand and used the ironing board itself to measure, so I don’t have exact measurements. You should be able to adapt from what I did easily, though. Keep in mind that this is just a cover and not the padding. I put mine on right over the old one. If you want to replace everything, you’ll have to find a replacement for the pad, too. (Layers of quilt batting and topped with Insul-brite maybe?)

Supplies:

Enough fabric to go over the top of your ironing board with about a 3 inch overhang on all sides.

Extra-wide double fold bias tape or blanket binding (2-3 packages)

Thin elastic. The bias tape or binding serves as a casing for the elastic, so make sure to choose an elastic thin enough to be threaded through easily.  Mine is 1/4 inch elastic.

Thread.

How to:

Cut the fabric with a 3-ish inch overhang. The easiest way to do this is to put the fabric on the floor, then the ironing board upside down on top and cut around it, eyeballing the overhang.

For this tutorial the pointy curved end is the top, the short, straight end is the bottom and the long edges are the sides. There’s going to be a gap in the bias tape/binding at the bottom, so you will want to finish it some way. If you have a serger, just serge straight across the bottom. If not, you can either zig-zag stitch over that edge or fold over 1/4 inch twice and hem. It doesn’t have to be exact, just make sure when you cut initially that you account for the hem on that end if you go that route.

Find the middle point of the bottom edge. Measure about 1.5 inches on each side of the midpoint and mark. These are your starting and ending points for the casing.

Leaving the three inch space at the bottom open, sew the bias tape/ binding on being sure to enclose the edge of the fabric. Unless you have a really long strip of binding, you’ll probably need to piece the binding together. When you get a few inches from the end of one bias strip, stop sewing and join the new strip by opening the ends flat, overlapping and sewing across. Refold and continue sewing around the edge of the fabric. Stop when you reach the end point.

What happens when you don’t have enough blanket binding on hand? This. This is what happens.

Thread the elastic through the binding all the way around leaving several inches hanging loose at the beginning and end. This works best if you attach a safety pin securely to the leading end of the elastic to help guide it through.

Fit your new cover, pretty side up onto your board and pull the elastic snug.

Tie the elastic securely, trim the ends if necessary.

Admire your new cover. Smile

Questions? Ask in the comments and help me expand on my clear-as-mud tutorial. Winking smile

Kombucha Tea: Continuous Brewing

To set up continuous brewing KT, you’ll want to have a jar with a spigot. There’s some debate over the best materials for the jar and spigot. The biggest thing to watch for is something non-metallic, although I think I’ve heard stainless steel is okay. Most people like to avoid plastics to prevent any weird chemicals from leeching into the KT. I went with the cheapest, most available option of a glass sun tea pitcher with a plastic spigot.
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Continuous brew before replenishing with fresh sweet tea. I also need to separate the monster SCOBY.
Keep about half of the finished KT and the SCOBY in the jar and bottle the rest. Brew about half a gallon of tea. I use two black tea bags, one green tea bag and one half to one cup of sugar. Let it cool and add it to the jar with your finished KT and SCOBY. Since you replaced half of the KT, you’ll want to wait a couple of days before drinking from the new batch. After that, you can drink some fresh from the tap every day. Just replace what you drink with fresh sweet tea. Because you are only adding a small amount of fresh tea in relation to the KT, you can drink a little every day without the wait time. I like to keep a small pitcher of sweet tea in the refrigerator to replenish what gets taken out each day. 

Find all of my kombucha posts here: http://mycrazycottage.blogspot.com/search/label/Kombucha

Natural Furniture Polish

I have quite a bit of finished wood furniture that I love, except when it comes to polishing. There’s always some sticky fingerprints or a glob of something unidentifiable (thank you, Beckett). Most commercial polishes do okay on relatively clean surfaces, but don’t do a great job on the really messy stuff. Sometimes I’d spray some polish right on the spots, polish the rest and hope the globs loosened up enough to wipe away. Once in a while it worked. Other times it resulted in a ring around the spot while the sticky may or may not have loosened at all.

I finally did a little research on homemade furniture polish recipes. Here’s the one I use.

Ingredients:

3 parts olive oil
1 part vinegar
Splash lemon juice (optional)

Combine everything in a spray bottle and shake to mix. Some recommend storing it in the refrigerator or only making what you’ll use in a day. I make about 1-2 cups worth at a time  and keep it at room temperature. So far I haven’t had problems with it spoiling.

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For light polishing, I spray the rag and wipe. For heavier cleaning, I spray directly where needed. I have never had it leave a ring, and it buffs nicely without leaving a residue. It works equally well on furniture with a matte stain and pieces with a high gloss varnish.

I love that this recipe uses things I have around the house and costs less than even the cheap commercial polishes.  I also like knowing that it is completely nontoxic. I can let Beckett help without worrying that it might hurt him if he sprays it in his face. Or my face. Seriously, you never know with this kid. 

You could probably customize it with a few drops of essential oils, too. I think something citrus-y would be nice. Also, if you don’t have olive oil, you could try swapping it with whatever you have on hand.

Give it a try and tell me what you think. If you’d like more “green” cleaning options check out my handmade laundry products at http://www.Zibbet.com/SubEarthanCottage. Right now all laundry products are 20% off.

How I make Kombucha

For those who aren’t familiar with it, Kombucha Tea is tea that is fermented with a culture of beneficial bacteria and yeast (SCOBY). There are many claimed health benefits to it, although the most widely accepted is as a probiotic. It can be a bit fizzy, so many people use it as a soda replacement. It’s becoming much easier to find in mainstream supermarkets, but usually runs about $4 for a small bottle. Yikes! It’s really not that complicated to brew your own and the way to go IMO if you want to drink it daily.
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My first batch of Kombucha Tea brewing.
Ingredients to start 1 gallon: 
3 Black tea bags
2 Green tea bags
1-2 cups Granulated white sugar
1 gallon Filtered water
1 Kombucha SCOBY (I got mine from here: https://www.etsy.com/shop/OKposeyMom)
2 cup Starter Kombucha tea (KT) or distilled vinegar

Supplies:

1 gallon glass jar (with spigot for continuous brew)
tightly woven or knit cloth or coffee filter larger than the mouth of the jar
rubber band or elastic big enough to securely fit around the mouth of the jar.
Wooden or plastic spoon (metal is fine unless you need to stir after adding the SCOBY)

Make sure all jars and utensils are clean. Rinse everything really well to be sure there’s no soap residue. For the first batch, you’ll need a full gallon of tea. I use both black and green tea with three black and two green tea bags. As long as you are using unflavored, caffeinated tea, any ratio should work. Brew the tea like normal and add the sugar. Stir to dissolve. It needs to be plain white granulated sugar to make it easy for the SCOBY to break down. The sugar can be adjusted to taste, but for the first batch I like to use a full 2 cups. I’ve also found that in warmer months the brew gets strong really fast, so I add closer to the full 2 cups then to compensate. In cooler months, I can cut back on the sugar.

When the tea is cooled to about 80 degrees, add the SCOBY and starter Kombucha Tea (KT) and/or distilled vinegar. The temperature really isn’t that important as long as it’s cool enough to not kill the SCOBY. I usually just feel the jar. When it feels no more than a little warm, I add the SCOBY. If you don’t have enough starter KT you’ll use distilled vinegar to make up the difference. Do NOT use cider vinegar. Cider vinegar contains some of it’s own culture “mother”. If you use cider vinegar you’ll end up with some sort of hybrid culture.

Cover your jar with the cloth or filter and secure with a rubber band or knotted piece of elastic. This allows it to breathe while keeping dust and ickies out. Wait. and wait. and wait. lol.
The KT usually takes about 7-10 days to develop. It brews faster in warmer weather, so keep that in mind. Starting around day seven, use a straw to siphon off a little from under the SCOBY. You want it to have a little bit of a vinegary zing to it, but other than that the taste is up to you. My first batch tasted like cider made from honey crisp apples-tart but still really sweet.

The longer it brews the less sweet and more vinegary it will taste. If you think it needs to brew longer, leave it for another day or two and taste again. If you like the taste, great! Time to bottle it and brew batch number two.

For batch brewing, you’ll basically be doing everything you did for your first batch. All but 2 cups of KT from your first batch can go in to bottles. I use Mason jars. If you want to add flavorings you’ll add them to the bottled KT. I’ll do a post about that later. The 2 cups you reserve and your SCOBY will stay in the jar to start the next batch. (Every few batches, you will want to transfer them to a non-metallic bowl so you can wash the jar. If you keep a second jar on hand, you can just switch jars every batch.)

Repeat the above steps including the wait time for each new batch.

With each new batch, you will grow a new SCOBY. Usually the new SCOBY will grow on top of the old SCOBY. Technically you can separate the new SCOBY each time to use in your new batch. I like to leave the SCOBYs alone until it gets to be about a half inch to an inch thick. After that,  I’ll separate off a few layers by pulling it apart between two layers. One SCOBY keeps brewing while the other goes into a big jar with some KT and a lid, aka a SCOBY hotel. Many SCOBYs can live in a hotel as long as you have enough KT to keep them moist. It’s always a good idea to have an extra SCOBY or two on hand in case your batch gets contaminated. You can also give your extra SCOBYs to friends so they can start their own brew.

Next week I’ll cover how to move from batch brewing to continuous brewing.

Find all of my kombucha posts here: http://mycrazycottage.blogspot.com/search/label/Kombucha

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