1) Large non-metalic measuring cup 2) Cheesecloth or similar fabric for straining 3) Many 1 oz amber dropper bottles 4) Mailing Labels (I used Avery 8160 labels) 5) Small non-metalic funnel
First, I created my labels with Avery 8160 peel-off inkjet labels. I designed them online at Avery.com and saved a PDF version to print onto the labels. Very easy to do. Then I simply strained the liquid out of my tincture jars by using the cloth barrier atop my measuring cup. You’ll want to scoop out the herbs as well to squeeze all the liquid out through the cloth too! After that, simply fill up your amber bottles (I bought them at a nearby herbal supply store), seal them, and label them!
You will learn that a little goes a long way. With just a pint jar of herbs and 80 proof vodka, each jar gave me twelve 1 oz. bottles worth of tinctured herbs! More to keep on hand and more to share!
You can all probably tell that Kombucha is becoming a huge passion of mine! I’m brewing two gallons per week now, and I’m thinking of brewing three gallons so I can share some with others who are interested! All of this kombucha brewing led me to a question:
Can I drink TOO MUCH kombucha??
Well, Hannah Crum has the answer! Hannah is the “Kombucha Mama” at KombuchaKamp.com, and if you’ve not been to her site, you should visit! (Disclosure: Hannah invited me to become an affiliate with KombuchaKamp.com, and naturally I said yes!)
Here’s Hanna’s video! (And I’m so relieved at her answer!) Be sure to check out KombuchaKamp.com!
I wanted to share a whole roundup of articles with you about the reported benefits of Kombucha!
If you’re just joining me know, you’ll hear me talk about Kombucha a lot I’m sure, as I’m back to brewing tw0 gallons (sometimes three) per week now! For me, Kombucha helps to alleviate acid reflux at night, and tends to relax me before bed, and I sleep so very soundly. My skin tends to clear up too, and I in general, I feel a sense of positive well being.
Plus I thoroughly enjoy the process of fermenting food and making it!
One of the greatest quotes from this “roundup” of articles on the benefits of Kombucha is this:
“As is typically the case in the U.S., no major medical studies are being done on Kombucha because no one in the drug industry stands to profit from researching a beverage that the average consumer can make for as little as 50 cents a gallon.”
Makes one think…
The following are articles I found to be informative and interesting. As always, do your own research, and know that what works for one person may or may not work for another.
I count myself as very lucky to live in a community that has TWO natural springs in city parks. Our parks department tests the nitrate levels of our springs on a monthly basis even!
I’ve been collecting spring water on a weekly basis for about 2 months now, and I absolutely love it!
The maximum parts per million (PPM) of safe levels of nitrates in drinking water is 10 ppm. One of our springs averages about 3.5 PPM of nitrate levels, and the other that I frequent is just .2 PPM.
The greatest source of nitrates comes from fertilizers deposited into the soil. Municipal drinking water is also treated chemically and contains Fluoride. If you are like me and want to choose fluoride-free water, finding a spring near you is a great alternative.
A great resource to finding a spring near you is www.findaspring.com. Find out if your city or county tests this spring water as well. I like to think of spring water as “Living Water” that comes from the Earth.
Below is a great video by Shawn Stevens all about spring water and his perspective on the benefits he’s experienced. Enjoy!
Fresh, washed and air-dried herbs and/or whole plants
Sterilized Pint-Sized canning jars (with lids and rings)
80 or 100 proof Vodka or Brandy
Enjoy the photo set for step by step instructions. After preparing your pint jars of tincture, place them in a warm and dark place for 4-6 weeks, taking the jar out once daily for a quick and easy shake.
Stay tuned for Part 2 when we’ll have tincture liquid ready for dropper bottles!
A while back, I posted about how I was making about two gallons of kombucha per week when I was living in Minneapolis. Since we moved in the winter to the suburbs, I composted my old cultures or SCOBYs (Symbiotic Culture of Bacteria and Yeast), and I’ve missed my weekly ritual of kombucha brewing.
Also, for some reason, the person I received my cultures from almost 2 years ago doesn’t have the same email address, and perhaps has moved. So, I’m trying my hand at growing my own SCOBYs!
It’s been a week and they are growing!! I’m so happy! Of course I’ll be giving them another week or two to fully mature, and I’ll keep you in the loop!
“So how did I start growing these little babies?” you ask.