Re: kombucha with brown sugar?

[Guest guest]

From: " Sky " <skipbo32@...>

Date: Tue, 16 Aug 2005 01:44:29 -0000

can you make kombucha with brown sugar.

Hello Sky...

I have been making KT with brown sugar for about a year now, and it's just

as wonderful as with white sugar. I get plenty of fizz, and healthy, creamy

babies. I started using the brown because someone on the list made the

point that the brown sugar had more nutrients and goodies for the scoby to

eat than white sugar. However, a lot of KT brewers feel white sugar is the

best...so I'm going to make a few batches with white just to compare tastes

again after all this time. As far as scoby is concerned...brown is yummy!

Diane in Bend

[Guest guest]

Lets put it this way, you should have asked first. :-(

Brown sugar tends to produce off tastes and really has no benefit to the

culture.

At least you only used half. I'm sure you'll still enjoy it.

- Len

kombucha with brown sugar?

can you make kombucha with brown sugar. today i put in half white half

brown sugar in my kombucha. has anyone ever tryed this?

[Guest guest]

I must agree with Len,brown sugar is no good for making kt

annie

kombucha with brown sugar?

can you make kombucha with brown sugar. today i put in half white half

brown sugar in my kombucha. has anyone ever tryed this?

[Guest guest]

Brown sugar is white sugar mixed with molasses.

Shari

[Guest guest]

White sugar (refined cane-beet sugar in U.S.) is the

standard for brewing KT. This is because the kombucha can

most readily convert it with little waste. It is also the

cheapest. Other sugars like organic sugars are not as

refined and will leave residue behind in the form of

vitamins and minerals. These vitamins and minerals are not

utilized by the kombucha and therefore contribute to organic

sugar being not as " efficient " as white refined sugar.

Organic sugars does contribute in other ways. Notably in the

lack of toxics and residue pesticides from the white sugar

refining process plus the added benefits of a healthier KT

with the natural organic vitamins and minerals. Ounce for

ounce white sugar will out produce organic or other sugars.

But glucose (the fuel for kombucha) is glucose and that is

broken down by kombucha from any number of more than 40

fermentable sugars.

White sugar is a good benchmark for what is kombucha. It is

more completely broken down and utilized and the results are

therefore more standard. The taste is also more uniform.

Less refined sugars contain other stuff like minerals that

contribute to taste - mostly more bitterness.

Brown sugar simply stated is less refined sugar.

Or it may be refined white sugar with molasses added (more

of a cheap commercial production)

Sugar, tea, the purity of water, as well time and

temperature are significant contributors to our KT.

http://www.happyherbalist.com/sugar.htm

live free and healthy

Ed Kasper L.Ac., Acupuncturist & Medicinal Herbalist

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

kombucha with brown sugar?

can you make kombucha with brown sugar. today i put in half

white half

brown sugar in my kombucha. has anyone ever tryed this?

thanks.

[Guest guest]

Continuing on with sugars to ferment kombucha.

some more food for thought.

Natural fruits like apples, peaches and papaya can be used

to ferment. However, since these are live biological agents

(bacteria, yeasts, enzymes ...) what exactly is produced may

not be clearly known. There have been many experiments

fermenting along with our kombucha strain and have produced

some interesting results. Notable has been in the use of

papaya (paw-paw) and has a reputation for its cancer use.

[Harald Tietze, Australian House, and others]

The fresh fruit part may be used or they may be juiced and

used as a combination of water and sugar - which tends to be

appealing (is that a pun) to those of a more holistic

natural nature.

Caveat: one should first view the makeup of what is

generally accepted as being kombucha

http://www.happyherbalist.com/analysis_of_kombucha.htm

One will notice that kombucha is not one single entity but a

synergy of great magnitude. Differences of time and

temperature will greatly influence these results. i.e.,

certain yeasts do better at certain temperatures.

Introduction of a biological active ingredient (i.e., fresh

apple/ juice) may tilt the favor in one direction or

another. Therefore when experimenting (which I encourage) do

two things. 1) take detailed notes and 2) keep at least one

pure kombucha going at all times.

Generally Lactic Acid ferments (pickles, sauerkraut,

yogurts) are healthy and extremely beneficial for humans.

Beer and wine are fermented anaerobically (without oxygen)

while kombucha is fermented aerobically (with oxygen)

[technical not fermentation but aerobic respiration] which

makes Kombucha and Vinegar (made from wine) more of cousins.

Vinegar undergoes an anaerobically ferment first

(wine/apple cider) followed by an aerobically ferment.

Kombucha just the opposite (when bottled)

All this is to say which side of the equation you wish to be

on.

At what stage something is added makes a difference.

For example Honey.

Honey may be used in place of sugar to ferment kombucha (or

in combination with sugar) produces a fatter mushroom and a

distinct honey afar-taste. And if added after fermentation

especially to well-aged and sour kombucha would produce

something along the lines of OXYMEL.

Oxymel is a natural combination as both vinegar and honey

“ Besides the manifold benefits in acute illness … It moves

the bowels, relieves respiration, especially when given warm

and in moderation and when the mixture is not too sour, when

it dampens the intestines, it sates the thirst, promotes

release of gas and acts on the urine.” (Hippocrates as

quoted by C. Hobbs: Kombucha The Essential Guide p.32)

Brewing Kombucha Pictures online

http://www.happyherbalist.com/pictures.htm

Be Healthy and Free

Ed Kasper L.Ac. California Licensed Acupuncturist &

Herbalist

www.HappyHerbalist.com eddy@...