Re: Acetone Formation in KT? (cross post)

[Guest guest]

This is a very odd concept, since commercially available KT such as G.T. Dave's

is capped (unpasteurized) and can be refrigerated for months. I wouldn't put

much faith in that warning.

On Monday, October 18, 2004, at 09:40AM, <artistmama@...> wrote:

>

><<Original Attached>>

[Guest guest]

, Thankfully I never bought (or read) Alana Pascal's

book ...

on the subject of a acetone.

Len Pozio On the kombucha Balancing Act (the Kombucha Centers FAQ)

a page everyone should bookmark

http://w3.trib.com/~kombu/KTBalance.shtml#Nail%20Polish%20Remover

Occasionally a brew will smell nasty like some kind of solvent or nail

polish remover. This is more likely than not due to the formation of

aldehyde by foreign bacteria. You might notice clouding of the liquid when

this occurs. It's best to dump the liquid when this occurs and wash the

culture well. Unfortunately, since this type of bacteria does well in acidic

conditions, there is no guarantee you can get rid of them with successive

brews. Try soaking the culture in pure distilled vinegar over night before

you use it to make another batch. If the next batch turns out the same, you

may want to think about replacing the culture.

This may have been what Alana may have been thinking about. Acetone,

keotone, nail Polish remover and other really rotten egg smells may develop

in any fermenting brews, common in KT, Beer and wine. Talking with various

brew masters - folks who get paid big bucks not to let this happen, told me

sometimes it just happens. Maybe from a recessive bacteria/yeasts than gets

an opportunity.

Ed Kasper L.Ac., Acupuncturist & Medicinal Herbalist

http://HappyHerbalist.com eddy@...

Acetone Formation in KT? (cross post)

Hi again folks,

I apologize in advance for the " newbie questions " , but I am troubled

about something. I am again cross posting this in hopes that I'll

get answers to another troubling question raised by Alana Pascal's

book I mentioned in a previous post.

She states that one should not drink refrigerated, capped KT after 3

days because of the possibility of it building up acetone in the

tea, and that acetone is poisonous. Thus, any KT left capped for

longer than that should be thrown out.

I have read elsewhere that some of you bottle and cap your KT, leave

sit on counter for 3 or 4 days to let it build up a good fizz, then

refrigerate. This is what I have done with my first two batches, and

the KT tastes absolutely heavenly to me. But I am worried. Is there

any foundation or reason to believe that capped KT would become

poisonous from the buildup of acetone in a few days or even a week

or two?

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[Guest guest]

,

Honey, do yourself a favor and toss that book in the trash!!! I am

sorry, but all of the mis-information is really getting to a point of

being absolutely ridiculous. I had a drink last week of KT that was 4

years and 7 months old. Not only was it delicious, I am still very much

alive. And did not get sick from it.

Luv, Sprite

" When you drink the water, remember the spring. "

 Chinese proverb

Check out my Kombucha Information page, it has links to all kinds of KT

info and more:

<A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's

Kombucha Page</A>

[Guest guest]

Thank you, Ed. I'm inclined to agree with you on this book by Alana

Pascal. I have found it to be less than informational, and I would

never recommend it to anyone.

> , Thankfully I never bought (or read) Alana Pascal's

> book ...

>

> on the subject of a acetone.

> Len Pozio On the kombucha Balancing Act (the Kombucha Centers FAQ)

> a page everyone should bookmark

> http://w3.trib.com/~kombu/KTBalance.shtml#Nail%20Polish%20Remover

>

[Guest guest]

Thank you, Sprite. I will do just that (toss it out). It was a pure

waste of money.

Hugs,

> ,

> Honey, do yourself a favor and toss that book in the trash!!! I am

> sorry, but all of the mis-information is really getting to a point

of

> being absolutely ridiculous. I had a drink last week of KT that

was 4

> years and 7 months old. Not only was it delicious, I am still very

much

> alive. And did not get sick from it.

>

>

>

> Luv, Sprite

> " When you drink the water, remember the spring. "

>  Chinese proverb

>

> Check out my Kombucha Information page, it has links to all kinds

of KT

> info and more:

> <A

HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's

> Kombucha Page</A>