Re: Re: Buggin me.

[Guest guest]

We came to a basic concensus that when the KT is finished brewing it is the

acidic finished product and not the bacteria/yeast that we are after. There

fore as long as you don't add something such as Baking Soda or another

neutralizer it should be fine. I don't think Cherry Coke should be a

problem. I was thinking of this as something along the lines of yogurt,

which still has me confused because that IS the point behind fermented

products is the HEALTHY bacteria gained from the ferment process??? So I

am still a bit confused here. I am beginning to feel it is one of those

mysteries that we will never truly understand.

For my personal use I am flavoring just before drinking rather than after

brewing and before bottling. That way the flavoring only has the time it

takes me to drink it to work on the KT just to be on the safe side.

I am doing this because I have way too many health problems and having a

consistent KT is very important. I would not handle quality fluctuations

very well.

-- Re: Buggin me.

Dear Eliesa,

DId you ever get your answer as to whether adding flavors before or

after brewing alters the goodies we receive from our KT?

I worry because I add cherry coke to extra strong KT. LOve. MArge.

[Guest guest]

Idyinanna...I'm not sure I agree. I like Gunther 's description of KT as " a

sea of health giving acids and nutrients... " I tend to think it is the organic

whole of all elements that is so beneficial...

Tim

" Kombucha is a popular health promoting beverage and natural folk remedy made by

fermenting tea. The Kombucha culture looks like a white rubbery pancake. It is a

symbiotic culture of yeast and other microorganisms. The culture is placed in

sweetened black or green tea and turns the tea into a sea of health giving acids

and nutrients. The Kombucha culture feeds on the sugar and, in exchange,

produces other valuable substances which change into the drink: glucuronic acid,

glucon acid, lactic acid, vitamins, amino acids, antibiotic substances, and

other products. The Kombucha culture is, therefore, a real tiny biochemical

factory. "

Gunther

ldyinanna <ldyinanna@...> wrote:

We came to a basic concensus that when the KT is finished brewing it is the

acidic finished product and not the bacteria/yeast that we are after. Therefore

as long as you don't add something such as Baking Soda or another neutralizer it

should be fine.

[Guest guest]

So we are back to the original question.... If brewing KTea with ginger,

cinnamon, or other bacteriostatic ingrediants destroys the benefits, are we

not killing off the beneficial flora of the drink when we flavor it

afterwards. I ask this for all the people who choose to flavor it. It is

beside the point that many of us like it as is, there are many that are

flavoring it and I am wondering about the wiseness of this.

-- Re: Re: Buggin me.

Idyinanna...I'm not sure I agree. I like Gunther 's description of KT

as " a sea of health giving acids and nutrients... " I tend to think it is the

organic whole of all elements that is so beneficial...

Tim

" Kombucha is a popular health promoting beverage and natural folk remedy

made by fermenting tea. The Kombucha culture looks like a white rubbery

pancake. It is a symbiotic culture of yeast and other microorganisms. The

culture is placed in sweetened black or green tea and turns the tea into a

sea of health giving acids and nutrients. The Kombucha culture feeds on the

sugar and, in exchange, produces other valuable substances which change into

the drink: glucuronic acid, glucon acid, lactic acid, vitamins, amino acids,

antibiotic substances, and other products. The Kombucha culture is,

therefore, a real tiny biochemical factory. "

Gunther

ldyinanna <ldyinanna@...> wrote:

We came to a basic concensus that when the KT is finished brewing it is the

acidic finished product and not the bacteria/yeast that we are after.

Therefore as long as you don't add something such as Baking Soda or another

neutralizer it should be fine.