Guest guest Posted November 16, 2009 Report Share Posted November 16, 2009 You sound like " Dixon of Dock green " he said (Showing his age) " Evenin' all " As a " sweetener " in second fermentation I don't see why not, with the first brew I don't know: If it is a carbohydrate, like sugar, I can't see (other than cost) why not. If it is, purely a sweetener (Like Stevia) I don't think it would work. The thing is ... The sugar is there as food for the bacteria and yeast NOT as a sweetener. HTH. (UK) ________________________________ From: clayoquot2000 <clayoquot2000@...> kombucha tea Sent: Sat, 14 November, 2009 2:51:41 Subject: agave good evening all.....can one use agave as a sweetener in the tea rather than using sugar ?.....thanks.....peace, mary ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 good morning all.....first off my apology for this very late thankyou to brian for answering my question about agave.....thanks brian.....it seems that using the regular organic sugar for brewing and then using agave as a sweetener if i want to sweeten it later is the best idea.....agave is pretty pricey now as far as your " dixon of dock green " input goes i had to look that up because i didn't know what you were talking about.....i am familiar with " upstairs downstairs " and " are you being served " and of course wonderful mr bean but this was a new one on me.....i'll just take it as a lovely compliment ! thanks again for your input.....peace, mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2011 Report Share Posted February 15, 2011 I agree and did a short google ............ Agave nectar consists primarily of fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave nectar to another.[6][7] Agave nectar's glycemic index and glycemic load are comparable to fructose,[8][9] which in turn has a much lower glycemic index and glycemic load than table sugar (sucrose).[10][11] However, consumption of large amounts of fructose can be deleterious and can trigger fructose malabsorption, metabolic syndrome,[12] hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation.[13][14][15] Kathe ________________________________ To: original_kombucha Sent: Tue, February 15, 2011 2:32:23 PM Subject: Re: Better Brewing Skills? Rezz, you should not use isolated fructose syrups such as agave, ever. Agave is no different than high fructose corn syrup. It is a highly processed product that has had an amazing marketing campaign to bring it into the forfront as a healthy sweetener which it is most definetly not. Google it, ask around, there is research. We even talked about it here on this list I think a while back. Stevia WILL NOT work as the bacteria and yeast require glucose which is not present in stevia (or agave for that matter-all processed fructose)Only things that provide sucrose (glucose+ sucrose)are usable long term. I think you can use pure glucose as well, but pure fructose is not recommended. Sucrose aka table sugar may not be nutritive for humans, but it is in it's simplest form, energy. The bacteria and yeast don't care what form it comes in, expensive versions of sugar or plain old table sugar,they just require sugar to reproduce. They " eat " or consume the sugar and in that process they provide us with the beneficial acids as bi-products. If you allow your brew to ferment long enough there is minimal sugar remaining. There are benefits to using coconut sugar. There are scientific articles on it stating that it may provide the best source of sugar, but it is very expensive. There is also reason to use organic over conventional table sugar, due to the processing that conventional goes through leaving behind unwanted things. Same goes for tea. BUT many people cannot afford alternatives and given the option of homemade KT over other alternatives, it is better by far regardless of the ingredients it started from. Remember also that not everyone is coming from the same perspective as you are. Happy Brewing All!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2011 Report Share Posted February 15, 2011 I agree and did a short google ............ Agave nectar consists primarily of fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave nectar to another.[6][7] Agave nectar's glycemic index and glycemic load are comparable to fructose,[8][9] which in turn has a much lower glycemic index and glycemic load than table sugar (sucrose).[10][11] However, consumption of large amounts of fructose can be deleterious and can trigger fructose malabsorption, metabolic syndrome,[12] hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation.[13][14][15] Kathe ________________________________ To: original_kombucha Sent: Tue, February 15, 2011 2:32:23 PM Subject: Re: Better Brewing Skills? Rezz, you should not use isolated fructose syrups such as agave, ever. Agave is no different than high fructose corn syrup. It is a highly processed product that has had an amazing marketing campaign to bring it into the forfront as a healthy sweetener which it is most definetly not. Google it, ask around, there is research. We even talked about it here on this list I think a while back. Stevia WILL NOT work as the bacteria and yeast require glucose which is not present in stevia (or agave for that matter-all processed fructose)Only things that provide sucrose (glucose+ sucrose)are usable long term. I think you can use pure glucose as well, but pure fructose is not recommended. Sucrose aka table sugar may not be nutritive for humans, but it is in it's simplest form, energy. The bacteria and yeast don't care what form it comes in, expensive versions of sugar or plain old table sugar,they just require sugar to reproduce. They " eat " or consume the sugar and in that process they provide us with the beneficial acids as bi-products. If you allow your brew to ferment long enough there is minimal sugar remaining. There are benefits to using coconut sugar. There are scientific articles on it stating that it may provide the best source of sugar, but it is very expensive. There is also reason to use organic over conventional table sugar, due to the processing that conventional goes through leaving behind unwanted things. Same goes for tea. BUT many people cannot afford alternatives and given the option of homemade KT over other alternatives, it is better by far regardless of the ingredients it started from. Remember also that not everyone is coming from the same perspective as you are. Happy Brewing All!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2011 Report Share Posted April 12, 2011 I believe that agave is being sold at Trader Joe's if you have one near you. H. Quote Link to comment Share on other sites More sharing options...
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