FedEx can just hold right on to that box until they are ready to ship it. he he. My advice: Bokashi until September. It will handle the kitchen scraps until your worm population builds up or gets shipped. Maybe put a "want worms" notice in an online local newspaper type thing. To entertain yourself until September try kombutcha. Almost as much fun as worms. Or try BSFL Black Soilder Fly Larve. With the heat they should be the composter of the hour.

Hi Robert; I had a similar experience with epoxy and caulk. I was trying to recreate a $50- Bokashi bucket (wherein all the liquid drains out and none is left at the bottom). After 3 days the epoxy (specifically for gluing plastics) and the silicon caulk (which was rated as waterproof and resistant to most chemicals) became useless. I guess they tested it on everything else except Bokashi juice. The picture I posted is the inside of a Bokashi bucket which can be purchased online (usually around $30 to $50). The strainer (at the left) sits on that lip around the inside. At one end is a small square indentation where the liquid flows out. The round, white, piece is obviously the plastic nut which secures the spigot in place. The small square space under it seems to be; that just in case you would need to change the spigot, there would be enough room to turn the nut and remove it (and then replace it again). In the end, the only liquid remaining in the bucket, at any one time, seems to be about: 1/4"-1/2" (D) X 1"-1.5" (square). That's not very much liquid at all. Now, I have no problem installing a spigot at the very bottom of the 5 Gal buckets I use. The problem is that there needs to be room for the rubber washers and the nut to hold the spigot in place. In general, the bottom of the tube (where the liquid flows out through the spigot) is at least 1/2" off the floor. This means that the whole bottom of the bucket up to at least 1/2" is covered with liquid and then anything above that level is what flows out. This is far more than what there should be. One solution I've thought of (though I haven't yet been able to accomplish it) is to somehow raise the level of the floor to the level of the outlet tube. If anyone has any thoughts on this idea or any others, I'd appreciate it. Shaul

I have not tried water kefir but will take not of the site mentioned. I don't find Kombucha that difficult. (forgetting the odd first try)....like anything unfamiliar it has a learning curve. I don't have any extra 'mothers' or scoby as they are called because i give them away when i have extra. Right now mine are fridged, in suspended hold, like a sourdough starter. i'lll be making more when back home this week. We don't like sweet beverages so kombucha suits us. I let it go to a bit on the vinegary side, then add fresh ginger and let it set a bit of fiz, then fridge. I don't start another right away or we would be out of room. I make it once a month, enjoy it, start another. Sometimes two months go by. Sooo not good to over consume anything all day. Coffee, tea, booze, lol. We just have a shot glass amount most mornings, not a growler. I may have a tall glass or two on a weekend. My first scoby was from KombuchaBrooklyn. I visited their operation in the old Pfizer bldg in Brooklyn. Nice folk. Give lots of samples and brew in kegs and distribute in many bars around NYC. They were helpful getting me going.

Harriett. I should have typed out instructions to give to you when I dropped off your baby SCOBY. lol But here is my method: 1. Boil 4 cups of non-fluoridated water 2. Add two organic tea bags (the larger ones. I use Paul Newman's) and let steep for 7 minutes or so. 3. Remove tea bags and stir in one cup of organic sugar. No sugar substitutes. 4. Cool to room temperature (Don't add the SCOBY to warm or hot tea. Sometimes I'll make the sweet tea before bed, cover, and finish the process in the morning) 5. Add 6 cups of non fluoridated water 6. Add SCOBY and starter Kombucha. (I added a cup of starter with your SCOBY) 7. Ferment for a week or two. 8. Pour into individual bottles for a second ferment. Here's where you can add flavorings: fruit, crystallized ginger, juice. 9. Store individual bottles for 3 to 5 days. 10. Strain the bottles and pour strained liquid into clean bottles. 11. Store in refrigerator to stop ferment There's a lot of different ways. This is just how I do mine. Tons of blogs and videos, etc. that you can look at. :)