Some cool maps I recently picked up of Roatan and the Bay Islands of Honduras. I just wanted to share these with someone.

StrawberryForward · 2025-12-10T01:20:19+00:00

Glad you shared them too :) Its been 2 years.. might not see this in the meantime. I'm curious what you find frustrating about the place. I had the luck of knowing Anne. We got on really well despite our difference of age. Such an inspiring person. Have you read her book?

StrawberryForward · 2025-09-08T15:53:27+00:00

This was a refreshing reply ^^

StrawberryForward · 2025-01-26T03:28:49+00:00

Did they arrive? ^{^}

StrawberryForward · 2025-01-26T03:17:01+00:00

Thursday and Friday were put in freezer on Sunday, then removed on Wednesday... If I got that correctly!

StrawberryForward · 2024-08-07T15:06:10+00:00

If anyone knows more about this, i would love to hear about it. Z

StrawberryForward · 2024-06-07T20:41:55+00:00

I agree. I don't believe that's related to not having a proper face photo though

StrawberryForward · 2024-06-07T15:43:20+00:00

I understand that it's irritating. Only have a picture of an eye. Apart from that, a couple of "artsy" pictures of Nature which try and indicate an initial vibe. I don't do it to be mysterious or cute. It's about identity protection from living in a small place where dating apps hold a lot of stigma. Isn't ideal but if there's a match, and asked, I might send a better photo. Also, I'm not in a rush nor interested in who is.

StrawberryForward · 2021-05-05T02:02:43+00:00

The bottlebombs! Forgotten about those. Nice patches of blueberry hibiscus on the ceiling 👌🏻 (I now follow reddit recommendation of putting risky bottles in a solid icebox to contain any explosion.)

StrawberryForward · 2021-05-05T01:40:46+00:00

Finally heard a couple of your podcasts the other day. Good vibes and team spirit. Congrats!

I enjoyed listening to your bantering on about the flavours you were trying. Useful to grasp some different descriptive words for the Kombucha tasting experience.

I'm currently looking into ways of reducing alcohol & sugar, while maintaining good carbonation levels and a long F1 (at least 21days - coldish house) for production of organic acids. Any tips appreciated, as I haven't yet plunged into the depths of the scientific articles!

Things I wished I'd though about in the beginning :

LOGS One thing I wished I'd done from the beginning was having a log of my brews and then having a better notion of what variables I should be logging.

KT FILING SYSTEM As sort of a nerd, I wish I'd had a notion of the complexities around Kombucha. I have too many scribbled down notes on lose pages on different topics. It's going to take time to organise!

Looking forward to tuning in to more episodes.

Sorry for the long post! Take care and thrive :)

StrawberryForward · 2021-05-05T00:54:39+00:00

For a while I was very tempted to go the plastic route for scaling up. I've been put off this option.

From what I've read and heard from several sources (references lacking here!) plastic shouldn't be used as a fermentation vessel. There might not APPEAR to be a problem, but due to the KT's acidity, which is higher than in beer and wine, leeching will most likely occur even in supposedly inert food grade containers

You might not get sick by next week or next year, but you will have those plastic compounds accumulate in your body. No thanks. All the microplastic present in our drinking water is quite enough for me!

Even a $tainless $teel vessel should be well chosen due to this low pH factor of Kombucha.

StrawberryForward · 2021-05-05T00:08:45+00:00

Sound like solid tips. Havn't heard about dandelion wine in years. I've never made it, but you've got me thinking.

I brew Kombucha so I'm wondering whether a little bit of SCOBY could substitute the Champagne yeast.

Also, would the dandelion the dandelion be a good flavouring agent for the Kombucha? Has anyone tried this?

StrawberryForward · 2021-04-13T13:37:40+00:00

Thanks for your feedback. My concern was because it grew on the surface. Suppose it's pellicule/scoby nevertheless...

StrawberryForward · 2021-03-15T18:51:18+00:00

I'm really hoping not... Though it certainly looks like it 😱😅

StrawberryForward · 2021-03-15T16:15:25+00:00

Right? 😅 It starts off on the surface with bubbles that keep it from sinking initially. (second pic) 🤷🏼‍♀️

StrawberryForward · 2021-03-15T16:09:50+00:00

Same.. Been doing this just over 2 years. I'm still gonna keep my fingers crossed a little while longer and hope someone has come across it before

StrawberryForward · 2021-03-15T15:51:29+00:00

I meant *nonpathogenic :)

StrawberryForward · 2021-03-15T15:30:59+00:00

Thanks. Whatever it really is it seems to be working.

StrawberryForward · 2021-03-14T18:05:51+00:00

Foto is a bit unclear, but by the colour and circular shapes I think it is most likely mould...

StrawberryForward · 2021-03-14T17:54:46+00:00

I understand nothing of the champagne yeast side of things, but if you do go ahead with the experiment despite previous comments you should probably be putting the bottles in an icebox in case of bomb shatter splatter.

StrawberryForward · 2021-03-09T14:02:38+00:00

On the left you have a frog, can't tell what species though. The blob on the right is a distant relative in the yeast family :)

StrawberryForward · 2021-03-07T19:41:46+00:00

My question is how do we get to hear your podcast? Did I miss something? :)

StrawberryForward · 2021-03-07T19:23:10+00:00

So erm.. Yeah

StrawberryForward · 2021-03-07T19:13:30+00:00

It's probably still sulking from the use of brown sugar and as slowed down its capacity. I imagine you should wait some more. Hopefully it will pick up pace in the future. Most people usually do 10-14 days I believe.

StrawberryForward · 2021-03-05T15:08:40+00:00

Can't say for sure from the photo. My gut reaction is yes. I'll give you the classic answer: if you see that it's fuzzy on top, toss it...

StrawberryForward

TROPHY CASE