Kombucha

[Guest guest]

> I started a batch of kombucha using the instructions in NT on Feb.

11. She

> says 7-10 days. I've never tasted kombucha so I'm not sure what it's

> supposed to taste like.

Kind of like a cross between tea and vinegar. Pleasant.

Also, there's a layer of something on top that

> seems to be coming from the kombucha mushroom. Is this normal?

I think you're going to be a proud papa! That's a baby mushroom. :-)

And how do I

> know for sure when it's done? I tasted it yesterday. It wasn't very

sour

> and still had a slight tea taste so I assume that it wasn't done yet

but when?

Keep tasting it every day and when it has a taste you like, ding! It's

done.

Do you need some kombucha links? I've got some I could send you.

Sharon

[Guest guest]

--- In , Long <longc@p...>

wrote:

> I started a batch of kombucha using the instructions in NT on Feb.

11. She

> says 7-10 days. I've never tasted kombucha so I'm not sure what

it's

> supposed to taste like. Also, there's a layer of something on top

that

> seems to be coming from the kombucha mushroom. Is this normal? And

how do I

> know for sure when it's done? I tasted it yesterday. It wasn't very

sour

> and still had a slight tea taste so I assume that it wasn't done

yet but when?

>

>

Hello, hers my answear. The kombucha begins tasting like tea asit

fermennt it starts to loose the sweetness and start to sour. The

taste starts to become like vinegar. You have to develope what to

you is " ripe " . I like it a little sweet. The skin that is forming

is a baby. When this grows a little thicker it can be peeled of to

start another batch.

[Guest guest]

>Do you need some kombucha links? I've got some I could send you.

>

>Sharon

That would be great. Thanks, Sharon.

[Guest guest]

At 06:05 PM 2/19/2004, you wrote:

>--- In , Long <longc@p...>

>wrote:

> > I started a batch of kombucha using the instructions in NT on Feb.

>11. She

> > says 7-10 days. I've never tasted kombucha so I'm not sure what

>it's

> > supposed to taste like. Also, there's a layer of something on top

>that

> > seems to be coming from the kombucha mushroom. Is this normal? And

>how do I

> > know for sure when it's done? I tasted it yesterday. It wasn't very

>sour

> > and still had a slight tea taste so I assume that it wasn't done

>yet but when?

> >

> >

>

>Hello, hers my answear. The kombucha begins tasting like tea asit

>fermennt it starts to loose the sweetness and start to sour. The

>taste starts to become like vinegar. You have to develope what to

>you is " ripe " . I like it a little sweet. The skin that is forming

>is a baby. When this grows a little thicker it can be peeled of to

>start another batch.

>

Okay. So I let it go until I like it. I tasted it again tonight. It's

starting to smell sour and I think tomorrow or Saturday, I'll probably

start drinking it and get another batch started. Thanks.

[Guest guest]

,

Here are two links that I like. If you need more info you can always

google for kombucha.

http://w3.trib.com/~kombu/

http://www.kombucha.org/

By the way, I've still got 1 1/2 gals of " finished " kombucha in the

cupboard that has been there since last winter. Every so often I take

a sip of it. It's holding real well, has not fermented, nor ever made

me sick. I guess you can keep the excess for a long time. If somebody

knows any different, let me know.

Best,

Sharon

>

> >Do you need some kombucha links? I've got some I could send you.

> >

> >Sharon

>

> That would be great. Thanks, Sharon.

>

>

[Guest guest]

Hi All,

Does anyone know the carb count of kombucha tea after it has been

brewed.

TIA,

[Guest guest]

-

>Does anyone know the carb count of kombucha tea after it has been

>brewed.

Though some of the carbs will have been changed into other forms, the

overall carb content will basically be the same.

-

[Guest guest]

I often wonder the same thing. But if you drink the sugared tea before it

ferments there is a huge difference. starts out way to sugary sweet and my

finished kombucha is hardly even sweet.

elaine

> Hi All,

> Does anyone know the carb count of kombucha tea after it has been

> brewed.

> TIA,

> S

[Guest guest]

Amy-

>Does anyone know if the black tea in kombucha retains its caffeine once the

>kombucha is done?

It does. I don't see why you couldn't make kombucha from decaffeinated

black tea, though, provided the decaffeination is done right.

-

[Guest guest]

I'm pretty sensitive to caffeine and i can drink kombucha before going to

bed. Maybe it's all in my head? For some reason it doesn't seem to wire me.

If I were to drink a cup of black tea before bed i'd have insomnia.

Elaine

>> Does anyone know if the black tea in kombucha retains its caffeine once the

>> kombucha is done?

>

> It does. I don't see why you couldn't make kombucha from decaffeinated

> black tea, though, provided the decaffeination is done right.

[Guest guest]

> >> Does anyone know if the black tea in kombucha retains its caffeine once

the

> >> kombucha is done?

> >

> > It does. I don't see why you couldn't make kombucha from decaffeinated

> > black tea, though, provided the decaffeination is done right.

I prefer mine made with organic green tea, which is generally lower in

caffeine than black tea.

[Guest guest]

In a message dated 3/24/04 12:02:06 PM Eastern Standard Time,

Idol@... writes:

> It does. I don't see why you couldn't make kombucha from decaffeinated

> black tea, though, provided the decaffeination is done right.

And unless one is EXTREMELY sensitive to caffeine, the amount of caffeine in

a typical serving of kombucha is negligible.

Chris

[Guest guest]

In a message dated 3/24/04 3:15:18 PM Eastern Standard Time,

itchyink@... writes:

> For some reason it doesn't seem to wire me.

> If I were to drink a cup of black tea before bed i'd have insomnia.

But you use one tea bag for six ounces of water in the tea, while in the

kombucha you use one tea bag for 32 ounces of water. It's a reasonable

expectation that something with less than a fifth of the caffeiene concentration

would

have a markedly milder effect.

Chris

[Guest guest]

Elaine-

>I'm pretty sensitive to caffeine and i can drink kombucha before going to

>bed. Maybe it's all in my head? For some reason it doesn't seem to wire me.

>If I were to drink a cup of black tea before bed i'd have insomnia.

Perhaps other components of kombucha help you deal with the caffeine, but

it's definitely in there.

-

[Guest guest]

In a message dated 3/25/04 11:46:01 AM Eastern Standard Time,

Idol@... writes:

> Errr, forgot about that part. <g> I think you do steep it for longer,

> though, right? I imagine that would boost the caffeine content somewhat,

> though I have no idea how much.

It is steeped longer, but I think the caffeine increase is probably very

small. If I forget about my tea and steep it for 20 minutes instead of 4

minutes,

I definitely don't get 4 times the caffeine boost (or any noticeably

significant increase, really), so I think most of it comes out in the first 5-10

minutes.

Chris

[Guest guest]

Chris-

>And unless one is EXTREMELY sensitive to caffeine, the amount of caffeine in

>a typical serving of kombucha is negligible.

Well, that's a good point, since a lot of people take kombucha more as a

medicinal than as a regular beverage. Some do drink it like water (or

tea), though, and for them, the caffeine per serving will be significant.

-

[Guest guest]

Chris-

>But you use one tea bag for six ounces of water in the tea, while in the

>kombucha you use one tea bag for 32 ounces of water.

Errr, forgot about that part. <g> I think you do steep it for longer,

though, right? I imagine that would boost the caffeine content somewhat,

though I have no idea how much.

-

[Guest guest]

Sorry this message is a bit old, but I was reading back through my 8711

new messages in my {NT} folder and found it and thought I should reply,

because it's not correct.

There is almost no carbs in kombucha after it's been brewed. The simple

sugars turn into carbon dioxide (hence the carbonation) and acids, which

make it sour. If you look up vinegar, you will find it has very low

carbs. If you do a test of the specific gravity, you will probably come

up with almost no sugar left in the solution. I might even try that to

see. The sugar also is made into long chains of molecules which

comprise the 'mother' or large leathery thing floating in your tea.

Since you are most likely not eating the mother, you're not going to get

those very complex carbs either.

-

>Does anyone know the carb count of kombucha tea after it has been

>brewed.

Though some of the carbs will have been changed into other forms, the

overall carb content will basically be the same.

-

[Guest guest]

RE: Re: kombucha

> There is almost no carbs in kombucha after it's been brewed. The simple

> sugars turn into carbon dioxide (hence the carbonation) and acids, which

> make it sour.

I have been having trouble with high acidity in my small intestines,

causing pain and discomfort at times in my upper abdomen. High acidic foods

seem to be a culprit. Is the acid in Kombucha a bad idea? I drink about 16

oz. a day, thinking that probiotics would be beneficial for my intestinal

tract. But could it perhaps be causing more trouble than help?

What about kefir and kimchi?

~ Fern

[Guest guest]

>I have been having trouble with high acidity in my small intestines,

>causing pain and discomfort at times in my upper abdomen. High acidic foods

>seem to be a culprit. Is the acid in Kombucha a bad idea? I drink about 16

>oz. a day, thinking that probiotics would be beneficial for my intestinal

>tract. But could it perhaps be causing more trouble than help?

>

>What about kefir and kimchi?

>

>~ Fern

How do you know it is acid? Is this based on feeling or

has it actually been tested?

Your stomach is VERY acid, and adding a little more (like kimchi

or kombucha) is like tossing a cup of water into the ocean.

Your upper intestine is supposed to secrete carbonate to

neutralize stomach acid, and in most people it seems to

be pretty good at this, so the upper intestine does get

acidic from all that stomach acid dumping into it.

Perhaps foods that help liver/pancreas function might

help ... but I've also read that overgrowth of certain

bacteria can lead to high acidity in the upper gut.

-- Heidi Jean

[Guest guest]

Well, I based it on the fact that it pretty much becomes vinegar if you

leave it too long. But I did a quick web search and found this:

" The correct pH for well brewed Kombucha is between 4.0 to 5.6, but

often taste can be the best guide. It should just have the hint of

sweetness and sourness in balance. Kombucha left to brew too long

becomes vinegar. "

Here:

http://www.geocities.com/kombucha_au/

they sell pH strips so you can test your tea to make sure it's brewed

long enough, but I usually go on taste myself.

How do you know it is acid? Is this based on feeling or

has it actually been tested?

[Guest guest]

In a message dated 3/28/2004 6:10:58 PM Eastern Standard Time,

readnwrite@... writes:

Like what certain bacteria? Are you saying that probiotics such as kefir,

kombucha, and kimchi would be beneficial in fighting this bacteria causing

high acidity, or that the bacteria they contain would cause the high

acidity.

..

..

I combat these nasties with homemade yoghurt which I eat daily.

mjh

http://foxhillfarm.us/FireBasil/

[Guest guest]

----- Original Message -----

From: " Heidi Schuppenhauer "

> >I have been having trouble with high acidity in my small intestines,

>

> How do you know it is acid? Is this based on feeling or

> has it actually been tested?

It's been tested via muscle testing. Don't know how you feel about that but

my health practitioner has been highly accurate and helpful in diagnosing

various things using it.

> Perhaps foods that help liver/pancreas function might

> help ... but I've also read that overgrowth of certain

> bacteria can lead to high acidity in the upper gut.

Like what certain bacteria? Are you saying that probiotics such as kefir,

kombucha, and kimchi would be beneficial in fighting this bacteria causing

high acidity, or that the bacteria they contain would cause the high

acidity.

Just trying to figure out whether the three K's are helpful or hurtful to

the malady at hand.

Thanks Heidi.

~ Fern

[Guest guest]

>Like what certain bacteria? Are you saying that probiotics such as kefir,

>kombucha, and kimchi would be beneficial in fighting this bacteria causing

>high acidity, or that the bacteria they contain would cause the high

>acidity.

>

>Just trying to figure out whether the three K's are helpful or hurtful to

>the malady at hand.

Acidophilus overgrowth was what I heard caused the acidosis ...

my experience with kefir is that it cures anything.

The acidophilus was from yogurt or probiotics. But

undigested starch etc. (from LOW stomach acid or food

intolerances) would be a likely culprit.

-- Heidi Jean

[Guest guest]

I have a strange kombucha story. I usually have fairly clear skin on my

face but last week I developed this huge boil like pimple. It hurt and was

swollen and was driving me crazy. I decided to put some kombucha on a

cotton ball and rub it on the pimple ( I did it twice that day). The next

day the pimple had shrunk to the point of being almost gone!! I am going to

do it again today to see if it will get rid of it completely!

Amy, wife to my dear husband Steve, home schooling Mom to 16 wonderful

blessings from God (2 homegrown, 14 adopted)and praying for more!!