Re: Growing a full SCOBY from bottled KT.

[Guest guest]

>

> My question: Has anyone tried this? If so how successful were you?

How

> long would it take to get a full sized SCOBY using this method?

>

Hi there...I just completed this experiment with GT Daves....

I took the jelly-like masses from 9 bottles of GT's and put them in a

quart container with a bottle of GT's. I had a decent SCOBY in two

weeks.

Then I followed Len Porzio's instruction for growing a super SCOBY

and have that one will be ready to go in another week or so.

Go to the files section of the site to find Len's " Balancing

Act " ...instructions are there.

I now have three SCOBY's derived from that original indeavor.

And it's a nice brew.

Gayle

[Guest guest]

>

> My question: Has anyone tried this? If so how successful were you?

How

> long would it take to get a full sized SCOBY using this method?

>

Hi there...I just completed this experiment with GT Daves....

I took the jelly-like masses from 9 bottles of GT's and put them in a

quart container with a bottle of GT's. I had a decent SCOBY in two

weeks.

Then I followed Len Porzio's instruction for growing a super SCOBY

and have that one will be ready to go in another week or so.

Go to the files section of the site to find Len's " Balancing

Act " ...instructions are there.

I now have three SCOBY's derived from that original indeavor.

And it's a nice brew.

Gayle

[Guest guest]

dlucf <dlucf@...> wrote: Has anyone tried this? If so how

successful were you? How long would it take to get a full sized SCOBY using this

method?

>>I did this. It took about three weeks for a thin scoby. Mine was weird

shaped (thin in some areas and thicker in others) because I couldn't leave it

alone! I kept taking the jar down to look at it but no matter how hard I tried

NOT to shake the jar, it did. So I learned: No messin' with the scoby jar

while it doing its thing! But it made a fantastic KT!!!

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[Guest guest]

dlucf <dlucf@...> wrote: Has anyone tried this? If so how

successful were you? How long would it take to get a full sized SCOBY using this

method?

>>I did this. It took about three weeks for a thin scoby. Mine was weird

shaped (thin in some areas and thicker in others) because I couldn't leave it

alone! I kept taking the jar down to look at it but no matter how hard I tried

NOT to shake the jar, it did. So I learned: No messin' with the scoby jar

while it doing its thing! But it made a fantastic KT!!!

Recent Activity

40

New Members

1

New Photos

Visit Your Group

[Guest guest]

Hi Gayle,

I looked on Len's site and couldn't find the instructions for growing

a super scoby. Can you tell me where to look specifically,please?

I love GT's, too. I have consider starting a scoby from a bottle.

jan

>

> >

> Hi there...I just completed this experiment with GT Daves....

>

> I took the jelly-like masses from 9 bottles of GT's and put them in

a

> quart container with a bottle of GT's. I had a decent SCOBY in two

> weeks.

>

> Then I followed Len Porzio's instruction for growing a super SCOBY

> and have that one will be ready to go in another week or so.

>

> Go to the files section of the site to find Len's " Balancing

> Act " ...instructions are there.

>

> I now have three SCOBY's derived from that original indeavor.

>

> And it's a nice brew.

>

> Gayle

>

[Guest guest]

Hi Gayle,

I looked on Len's site and couldn't find the instructions for growing

a super scoby. Can you tell me where to look specifically,please?

I love GT's, too. I have consider starting a scoby from a bottle.

jan

>

> >

> Hi there...I just completed this experiment with GT Daves....

>

> I took the jelly-like masses from 9 bottles of GT's and put them in

a

> quart container with a bottle of GT's. I had a decent SCOBY in two

> weeks.

>

> Then I followed Len Porzio's instruction for growing a super SCOBY

> and have that one will be ready to go in another week or so.

>

> Go to the files section of the site to find Len's " Balancing

> Act " ...instructions are there.

>

> I now have three SCOBY's derived from that original indeavor.

>

> And it's a nice brew.

>

> Gayle

>

[Guest guest]

>

> Hi Gayle,

>

> I looked on Len's site and couldn't find the instructions for growing

> a super scoby. Can you tell me where to look specifically,please?

>

Hi Jan...once at the balancing site go to the Techniques column and

click on " DECREASING THE RATIO OF YEAST TO ACETOBACTER POPULATIONS " .

That is where you will find it.....

Good luck!

Gayle

[Guest guest]

>

> Hi Gayle,

>

> I looked on Len's site and couldn't find the instructions for growing

> a super scoby. Can you tell me where to look specifically,please?

>

Hi Jan...once at the balancing site go to the Techniques column and

click on " DECREASING THE RATIO OF YEAST TO ACETOBACTER POPULATIONS " .

That is where you will find it.....

Good luck!

Gayle

[Guest guest]

Welcome dlucf,

I find kombucha is very similar to other ferments and there are many

shared experiences and helpful tricks.

You are always better off starting with a known quantity and quality.

It is not hard to create a ferment from any other live ferment. For

example Apple cider, Grainsfields, or popular on this list GT's Synergy.

Actually all will produce a healthy pleasant drink and a mushroom.

Yeasts and bacteria will make some of the differences. Same problem with

all ferments, but especially for kombucha and vinegars that are made

aerobically (with oxygen) as the possibility of contamination form wild

and airborne yeasts and bacteria are greater. The stronger higher

concentration of the desirable yeasts and bacteria the greater the

chance of success. Bottled ferments especially those produced

commercially generally have greatly reduced amounts. Too much yeasts and

too much activity increase the risk (and liability) of glass breakage.

They are not intended to be used as a starter culture. Many have

additives.

Home wine and beer brewers accurately measure the amount of yeasts,

nutrient and sugars. The measure before, during and after. Home kombucha

brewers don't brother. The best estimate that kombucha people use is

to check the pH, and many don't even brother to do that. The pH

level serves as an indication of the acids present and thereby of the

activity of the bacteria and thus the yeasts. The size, shape and

texture of the mushroom will reveal much of the chemistry of the ferment

and especially of the bacteria.

Kombucha may have acetic acid and lactic acid, or only acetic acid, and

gluconic acid plus fructose. The difference between kombucha and vinegar

is that kombucha has gluconic acid and vinegar does not – yet both

vinegar and kombucha use the same bacteria and yeasts.

Lactic acid ferments are easy to make and can be very tasty. For example

ginger beer. Ginger beer may also contain some acetic acid and therefore

have the same yeasts and bacteria as kombucha. Some people actually

ferment kombucha with ginger. Still Ginger Beer is a lacto ferment and

kombucha acetic acid ferment. Both produce a mushroom, both beneficial -

but not the same.

For a analysis of kombucha tea see

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

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

As in all home ferments everything depends upon one's intent.

Happy Brewing

Ed Kasper, LAc, Santa Cruz, CA

>

> Hi all. New to the group and Kombucha. I've been a beer/wine

homebrewer

> for over 2 years now. The process to make Kombucha is very similar.

>

> From my experience and research, I know that the type of yeast used in

> fermenting beer and wine varies on type and brand and makes a huge

> difference in flavor and alcohol content. It's just as important to

> find a good yeast as it is to get the right mixture of fruits/sugars.

>

> I've noticed that heath food stores will sell SCOBY kits but also sell

> premade, raw, KT by the bottle. These bottles obviously have live

> cultures (they are not pasturized and get more *fizzy* just sitting in

> the fridge.) So I feel pretty confident with the right conditions, you

> could grow a full sized SCOBY from the residual bacteria in the

> bottles.

>

> I like the way the bottled KT tastes so my motivation is to grow the

> same bacteria and yeast at home.

>

> My question: Has anyone tried this? If so how successful were you? How

> long would it take to get a full sized SCOBY using this method?

>

[Guest guest]

Welcome dlucf,

I find kombucha is very similar to other ferments and there are many

shared experiences and helpful tricks.

You are always better off starting with a known quantity and quality.

It is not hard to create a ferment from any other live ferment. For

example Apple cider, Grainsfields, or popular on this list GT's Synergy.

Actually all will produce a healthy pleasant drink and a mushroom.

Yeasts and bacteria will make some of the differences. Same problem with

all ferments, but especially for kombucha and vinegars that are made

aerobically (with oxygen) as the possibility of contamination form wild

and airborne yeasts and bacteria are greater. The stronger higher

concentration of the desirable yeasts and bacteria the greater the

chance of success. Bottled ferments especially those produced

commercially generally have greatly reduced amounts. Too much yeasts and

too much activity increase the risk (and liability) of glass breakage.

They are not intended to be used as a starter culture. Many have

additives.

Home wine and beer brewers accurately measure the amount of yeasts,

nutrient and sugars. The measure before, during and after. Home kombucha

brewers don't brother. The best estimate that kombucha people use is

to check the pH, and many don't even brother to do that. The pH

level serves as an indication of the acids present and thereby of the

activity of the bacteria and thus the yeasts. The size, shape and

texture of the mushroom will reveal much of the chemistry of the ferment

and especially of the bacteria.

Kombucha may have acetic acid and lactic acid, or only acetic acid, and

gluconic acid plus fructose. The difference between kombucha and vinegar

is that kombucha has gluconic acid and vinegar does not – yet both

vinegar and kombucha use the same bacteria and yeasts.

Lactic acid ferments are easy to make and can be very tasty. For example

ginger beer. Ginger beer may also contain some acetic acid and therefore

have the same yeasts and bacteria as kombucha. Some people actually

ferment kombucha with ginger. Still Ginger Beer is a lacto ferment and

kombucha acetic acid ferment. Both produce a mushroom, both beneficial -

but not the same.

For a analysis of kombucha tea see

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

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

As in all home ferments everything depends upon one's intent.

Happy Brewing

Ed Kasper, LAc, Santa Cruz, CA

>

> Hi all. New to the group and Kombucha. I've been a beer/wine

homebrewer

> for over 2 years now. The process to make Kombucha is very similar.

>

> From my experience and research, I know that the type of yeast used in

> fermenting beer and wine varies on type and brand and makes a huge

> difference in flavor and alcohol content. It's just as important to

> find a good yeast as it is to get the right mixture of fruits/sugars.

>

> I've noticed that heath food stores will sell SCOBY kits but also sell

> premade, raw, KT by the bottle. These bottles obviously have live

> cultures (they are not pasturized and get more *fizzy* just sitting in

> the fridge.) So I feel pretty confident with the right conditions, you

> could grow a full sized SCOBY from the residual bacteria in the

> bottles.

>

> I like the way the bottled KT tastes so my motivation is to grow the

> same bacteria and yeast at home.

>

> My question: Has anyone tried this? If so how successful were you? How

> long would it take to get a full sized SCOBY using this method?

>

[Guest guest]

>

>

>

> You are always better off starting with a known quantity and quality.

> It is not hard to create a ferment from any other live ferment. For

> example Apple cider, Grainsfields, or popular on this list GT's

Synergy.

Hi all.....Well I used GT's Original...Synergy is the stuff that's 5%

added juice. The Original states to be 100% Kombucha...nothing

added.....sometimes ya gotta have faith that what it says is in the

bottle...is in the bottle!!!

Although I wholeheartedly agree with Ed that it is important to use

known quantities and qualities...you reach a point where you want to

have more FUN...and experiment!

I've heard of some folks doin' all kinds of experiments with things

like Agave syrup...that's the stuff they make Tequila out of! Wild!!!

Sorry not everyone's experiments work...but I expect...knowing

myself...that I will continue to do so!

But I promise to always throw out anything that gets fuzzy!!!!

Best wishes for all your brews....Gayle

[Guest guest]

>

>

>

> You are always better off starting with a known quantity and quality.

> It is not hard to create a ferment from any other live ferment. For

> example Apple cider, Grainsfields, or popular on this list GT's

Synergy.

Hi all.....Well I used GT's Original...Synergy is the stuff that's 5%

added juice. The Original states to be 100% Kombucha...nothing

added.....sometimes ya gotta have faith that what it says is in the

bottle...is in the bottle!!!

Although I wholeheartedly agree with Ed that it is important to use

known quantities and qualities...you reach a point where you want to

have more FUN...and experiment!

I've heard of some folks doin' all kinds of experiments with things

like Agave syrup...that's the stuff they make Tequila out of! Wild!!!

Sorry not everyone's experiments work...but I expect...knowing

myself...that I will continue to do so!

But I promise to always throw out anything that gets fuzzy!!!!

Best wishes for all your brews....Gayle

[Guest guest]

Thank you! )

> >

> > Hi Gayle,

> >

> > I looked on Len's site and couldn't find the instructions for

growing

> > a super scoby. Can you tell me where to look specifically,please?

> >

>

> Hi Jan...once at the balancing site go to the Techniques column and

> click on " DECREASING THE RATIO OF YEAST TO ACETOBACTER

POPULATIONS " .

>

> That is where you will find it.....

>

> Good luck!

>

> Gayle

>

[Guest guest]

Thank you! )

> >

> > Hi Gayle,

> >

> > I looked on Len's site and couldn't find the instructions for

growing

> > a super scoby. Can you tell me where to look specifically,please?

> >

>

> Hi Jan...once at the balancing site go to the Techniques column and

> click on " DECREASING THE RATIO OF YEAST TO ACETOBACTER

POPULATIONS " .

>

> That is where you will find it.....

>

> Good luck!

>

> Gayle

>

[Guest guest]

Galye, it is not my intention to disapprove of experimenting. Actually I

do quite a bit.

The kombucha world is actually very large and there are different

methods and madness of what people refer to as " kombucha " . It makes

things easier for me when there is a common language and people identify

what and how they are doing something.

For example, Pronatura a leading worldwide Kombucha Tea producer offers

the " genuine Kombucha Tea from Dr Sklenar recipe " Thy promote a

book about Dr Sklenar niece and in that book she states not to attempt

to make kombucha at home ….

Pronatur and other companies, and several books on kombucha promote

Glucuronic Acid as the major contributing factor to the miracles of

Kombucha. Yet Roussin (kombucha-research.org) tested hundreds of

kombucha, including several major suppliers including Pronatura, and did

not find any Glucuronic Acid in any of some 800 kombucha's tested.

GT Synergy trademarked " Raw Organic Kombucha Tea nothing else

added " adds other juices and flavors. Dave refuses (as is his right)

to disclose his ingredients - other than to say " kombucha " which

is a legally undefined word. Caims that its his mother's home recipe

and cured her cancer. I do believe kombucha is a miracle.

To the question " can I use a bottle of GT kombucha and make my

own " . I would say no. Because, even though you will get a mushroom

and a pleasant drink, you can not ferment it as he does. Dave's

unique claim of a 30 day ferment literally destroys any home ferment of

that length. GT's is not replicable unless modified. If modified you

have something else. And there's the question of acetic acid. Dave

list only lactic acid (which may or may not be in kombucha). It is my

guess that to create Daves GT you would have to ferment 30 days while

limiting the acetic acid production and promoting the lactic acid

production. Not an easy task for home-brewers and not following the

typical kombucha recipe. The typical pH range for kombucha (as an acetic

acid) is 2.5 – 3.~) GT's may be higher, in the range generally

over 4.0 which is typical for a lacto ferment. Trying to replicate

GT's or even Pronatura, as many have tried, would be a nice

experiment.

Many commercial produced kombucha drinks come in plastic (Kombucha

WonderTea) or in clear glass with wide mouth jars (GT). Clear glass

allows in sunlight and heat which tend to destroy the bacteria and

yeasts. Dark Glass and long neck bottles (Pronatura and Kombucha2000)

follow the industry standard for preserving probiotics. The amount of

activity of the bacteria and yeasts in glass bottles have to be limited

for safety reasons.

There are producers of probiotic drinks that actually do list all their

ingredients. They will produce a mushroom and a pleasant healthy drink

as well. For example Grainfields Australia Probiotic Products.

http://www.grainfieldsaustralia.com/US/products.shtml

<http://www.grainfieldsaustralia.com/US/products.shtml>

Grainfield actually produces a more GT kombucha tasting drink in the

typical kombucha fashion than does GT – IMHO. But taste and

sensation is individual specific and your results may vary.

Cheers,

Ed Kasper, LAc

www.HappyHerbalist.com <http://www.happyherbalist.com/>

kombucha gallery http://www.happyherbalist.com/gallery.htm

<http://www.happyherbalist.com/gallery.htm>

> >

> >

> >

> > You are always better off starting with a known quantity and

quality.

> > It is not hard to create a ferment from any other live ferment. For

> > example Apple cider, Grainsfields, or popular on this list GT's

> Synergy.

>

> Hi all.....Well I used GT's Original...Synergy is the stuff that's 5%

> added juice. The Original states to be 100% Kombucha...nothing

> added.....sometimes ya gotta have faith that what it says is in the

> bottle...is in the bottle!!!

>

> Although I wholeheartedly agree with Ed that it is important to use

> known quantities and qualities...you reach a point where you want to

> have more FUN...and experiment!

>

> I've heard of some folks doin' all kinds of experiments with things

> like Agave syrup...that's the stuff they make Tequila out of! Wild!!!

>

> Sorry not everyone's experiments work...but I expect...knowing

> myself...that I will continue to do so!

>

> But I promise to always throw out anything that gets fuzzy!!!!

>

> Best wishes for all your brews....Gayle

>

[Guest guest]

Galye, it is not my intention to disapprove of experimenting. Actually I

do quite a bit.

The kombucha world is actually very large and there are different

methods and madness of what people refer to as " kombucha " . It makes

things easier for me when there is a common language and people identify

what and how they are doing something.

For example, Pronatura a leading worldwide Kombucha Tea producer offers

the " genuine Kombucha Tea from Dr Sklenar recipe " Thy promote a

book about Dr Sklenar niece and in that book she states not to attempt

to make kombucha at home ….

Pronatur and other companies, and several books on kombucha promote

Glucuronic Acid as the major contributing factor to the miracles of

Kombucha. Yet Roussin (kombucha-research.org) tested hundreds of

kombucha, including several major suppliers including Pronatura, and did

not find any Glucuronic Acid in any of some 800 kombucha's tested.

GT Synergy trademarked " Raw Organic Kombucha Tea nothing else

added " adds other juices and flavors. Dave refuses (as is his right)

to disclose his ingredients - other than to say " kombucha " which

is a legally undefined word. Caims that its his mother's home recipe

and cured her cancer. I do believe kombucha is a miracle.

To the question " can I use a bottle of GT kombucha and make my

own " . I would say no. Because, even though you will get a mushroom

and a pleasant drink, you can not ferment it as he does. Dave's

unique claim of a 30 day ferment literally destroys any home ferment of

that length. GT's is not replicable unless modified. If modified you

have something else. And there's the question of acetic acid. Dave

list only lactic acid (which may or may not be in kombucha). It is my

guess that to create Daves GT you would have to ferment 30 days while

limiting the acetic acid production and promoting the lactic acid

production. Not an easy task for home-brewers and not following the

typical kombucha recipe. The typical pH range for kombucha (as an acetic

acid) is 2.5 – 3.~) GT's may be higher, in the range generally

over 4.0 which is typical for a lacto ferment. Trying to replicate

GT's or even Pronatura, as many have tried, would be a nice

experiment.

Many commercial produced kombucha drinks come in plastic (Kombucha

WonderTea) or in clear glass with wide mouth jars (GT). Clear glass

allows in sunlight and heat which tend to destroy the bacteria and

yeasts. Dark Glass and long neck bottles (Pronatura and Kombucha2000)

follow the industry standard for preserving probiotics. The amount of

activity of the bacteria and yeasts in glass bottles have to be limited

for safety reasons.

There are producers of probiotic drinks that actually do list all their

ingredients. They will produce a mushroom and a pleasant healthy drink

as well. For example Grainfields Australia Probiotic Products.

http://www.grainfieldsaustralia.com/US/products.shtml

<http://www.grainfieldsaustralia.com/US/products.shtml>

Grainfield actually produces a more GT kombucha tasting drink in the

typical kombucha fashion than does GT – IMHO. But taste and

sensation is individual specific and your results may vary.

Cheers,

Ed Kasper, LAc

www.HappyHerbalist.com <http://www.happyherbalist.com/>

kombucha gallery http://www.happyherbalist.com/gallery.htm

<http://www.happyherbalist.com/gallery.htm>

> >

> >

> >

> > You are always better off starting with a known quantity and

quality.

> > It is not hard to create a ferment from any other live ferment. For

> > example Apple cider, Grainsfields, or popular on this list GT's

> Synergy.

>

> Hi all.....Well I used GT's Original...Synergy is the stuff that's 5%

> added juice. The Original states to be 100% Kombucha...nothing

> added.....sometimes ya gotta have faith that what it says is in the

> bottle...is in the bottle!!!

>

> Although I wholeheartedly agree with Ed that it is important to use

> known quantities and qualities...you reach a point where you want to

> have more FUN...and experiment!

>

> I've heard of some folks doin' all kinds of experiments with things

> like Agave syrup...that's the stuff they make Tequila out of! Wild!!!

>

> Sorry not everyone's experiments work...but I expect...knowing

> myself...that I will continue to do so!

>

> But I promise to always throw out anything that gets fuzzy!!!!

>

> Best wishes for all your brews....Gayle

>

[Guest guest]

Heck Ed..I'm not trying to replicate GT's....that would be crazy on my

part!

I just wanted to see if a SCOBY would grow! Simple as that!

Happy experimenting!!

Gayle

[Guest guest]

Heck Ed..I'm not trying to replicate GT's....that would be crazy on my

part!

I just wanted to see if a SCOBY would grow! Simple as that!

Happy experimenting!!

Gayle

[Guest guest]

Gayle, if you mean just grow something-Yes SOMETHING will grow. . .

If you mean kombucha than maybe No.

Why would it be crazy on your part or anyone's to try to replicate GT's ?

(or anyone's kombucha tea)

What is the disconnect between raw organic kombucha with nothing added and

home-brewing kombucha tea which has been done for thousands of years in the

home?

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

..............................

Re: Growing a full SCOBY from bottled KT.

Posted by: " imgayleim " gsmarks@... imgayleim

Wed Jul 25, 2007 10:44 am (PST)

Heck Ed..I'm not trying to replicate GT's....that would be crazy on my

part!

I just wanted to see if a SCOBY would grow! Simple as that!

Happy experimenting!!

Gayle

[Guest guest]

>

> Why would it be crazy on your part or anyone's to try to replicate

GT's ?

Well, Ed...I can't speak for anyone else....I wouldn't try because I

don't have purple walls.

Gayle

[Guest guest]

>

> Why would it be crazy on your part or anyone's to try to replicate

GT's ?

Well, Ed...I can't speak for anyone else....I wouldn't try because I

don't have purple walls.

Gayle

[Guest guest]

>

>

> In a message dated 7/25/2007 9:44:32 P.M. Central Daylight Time,

> eddy@... writes:

>

> Gayle, if you mean just grow something-Yes SOMETHING will grow. . .

> If you mean kombucha than maybe No.

>

> Why would it be crazy on your part or anyone's to try to replicate

GT's ?

> (or anyone's kombucha tea)

>

> What is the disconnect between raw organic kombucha with nothing

added and

> home-brewing kombucha tea which has been done for thousands of

years in the

> home?

>

> Peace

>

> Ed Kasper LAc. & family

> www.HappyHerbalist.www

>

>

>

> So Gayle,

> Are you saying that the scoby that I grew from the bottle of GT's

is NOT

> kombucha? The first brew tasted like great tart apple cider

vinegar. I thought

> it was wonderful. I don't want to be making something that might

make me

> sick?

>

> Bonnie

>

>

>Hi Bonnie...No....I didn't say it wouldn't be Kombucha...Ed said it

wouldn't be Kombucha. I don't know why that is....the science of it

escapes me.....

As for me...I fully intend to brew with the SCOBY when it fully

matures and hopefully I will enjoy whatever comes forth!!!!

I personally think I ought to be able to trust that GT's is really

Kombucha...I mean, I trust I a buying a Kombucha SCOBY from someone

on line that says theya are selling me a Kombucha colony...right???

So, Bonnie, no...I don't know why it wouldn't be Kombucha...

Warm Regards...Gayle

[Guest guest]

>

>

> In a message dated 7/25/2007 9:44:32 P.M. Central Daylight Time,

> eddy@... writes:

>

> Gayle, if you mean just grow something-Yes SOMETHING will grow. . .

> If you mean kombucha than maybe No.

>

> Why would it be crazy on your part or anyone's to try to replicate

GT's ?

> (or anyone's kombucha tea)

>

> What is the disconnect between raw organic kombucha with nothing

added and

> home-brewing kombucha tea which has been done for thousands of

years in the

> home?

>

> Peace

>

> Ed Kasper LAc. & family

> www.HappyHerbalist.www

>

>

>

> So Gayle,

> Are you saying that the scoby that I grew from the bottle of GT's

is NOT

> kombucha? The first brew tasted like great tart apple cider

vinegar. I thought

> it was wonderful. I don't want to be making something that might

make me

> sick?

>

> Bonnie

>

>

>Hi Bonnie...No....I didn't say it wouldn't be Kombucha...Ed said it

wouldn't be Kombucha. I don't know why that is....the science of it

escapes me.....

As for me...I fully intend to brew with the SCOBY when it fully

matures and hopefully I will enjoy whatever comes forth!!!!

I personally think I ought to be able to trust that GT's is really

Kombucha...I mean, I trust I a buying a Kombucha SCOBY from someone

on line that says theya are selling me a Kombucha colony...right???

So, Bonnie, no...I don't know why it wouldn't be Kombucha...

Warm Regards...Gayle

[Guest guest]

Hi EveryOne,

There is no reason to think that Kombucha started from GT or any other

unflavored, unpasteurized, untreated bottled Kombucha is not true

Kombucha. Lots of people on this list have started their Kombucha from

GT's and others and are very satisfied with the results...

I used to sell bottled Organic Kombucha Manna Tea at my local health

food stores. Lots of people bought it, loved it and started their own

Kombucha from one of the bottles I sold. I am sure they had the same

Kombucha I did after that:-))

There are many ways to start Kombucha: one is from commercially sold

Kombucha tea, another from sharing with a friend, - like someone on

this list, and another is to buy a Kombucha Colony. The important

thing is to add Kombucha to your life and share it with others.

Peace, Love and Harmony,

Bev

Manna International: Kombucha Information and Resources

Kombucha Drops - Convenient, Safe, Effective, Easy to use.

http://KMI.mannainternational.com

Manna Green & White Tea Extract - Liquid Green & White Tea Extract

http://GTE.mannainternational.com

All products made and bottled in glass

100% Certified Organic Ingredients

-- In kombucha tea , braguet@... wrote:

>

>

> In a message dated 7/25/2007 9:44:32 P.M. Central Daylight Time,

> eddy@... writes:

>

> Gayle, if you mean just grow something-Yes SOMETHING will grow. . .

> If you mean kombucha than maybe No.

>

> Why would it be crazy on your part or anyone's to try to replicate

GT's ?

> (or anyone's kombucha tea)

>

> What is the disconnect between raw organic kombucha with nothing

added and

> home-brewing kombucha tea which has been done for thousands of

years in the

> home?

>

> Peace

>

> Ed Kasper LAc. & family

> www.HappyHerbalist.www

>

>

>

> So Gayle,

> Are you saying that the scoby that I grew from the bottle of GT's is

NOT

> kombucha? The first brew tasted like great tart apple cider

vinegar. I thought

> it was wonderful. I don't want to be making something that might

make me

> sick?

>

> Bonnie

>

>

>

> ************************************** Get a sneak peek of the

all-new AOL at

> http://discover.aol.com/memed/aolcom30tour

>

>

>

[Guest guest]

Hi Franz and EveryOne,

It would be nice to have access to a laboratory full time so we could

all test our Kombucha and our experimental batches as well:-))

As you know, Acetic Acid is just one of the components in Kombucha,

but acetic acid would also be found in apple cider or apple cider

vinegar so acetic acid is not enough to make something Kombucha...

As far as I know, no one has proven that GT Kombucha does not contain

all of the factors that make up Kombucha or that it is not a genuine

Kombucha. Is there any proof of that? Therefore, I see no reason to

scare people, every so often, into believing that their Kombucha is

not real, - except to try to sell them another one.

Where is the proof that GT Kombucha is not Kombucha? Where is the

proof, (other than for those of us whose Kombucha was tested by Mike

Roussin in the lab,) that any of us, home or commercial brewer, have

Kombucha? We don't really know do we? It is an act of faith and so far

Kombucha, long before laboratory analysis, was passed from friend to

friend and has been benefiting people for hundreds of years.

Here is what Mike Roussin said in his research of Kombucha:

Most ferments contain an analgesic, an anti-arthritic compound, an

anti-spasmodic compound, hematinic and counteractions for hepatotoxins,

some anti-fungal, and several anti-microbial/anti-bacterial compounds.

They

also contain enzyme inhibitors of glucuronidase, heparinase,

hyaluronidase,

and monoamine oxidase. But what is in a ferment is not universal - except

for gluconic acid, fructose, and acetic acid.

Let us continue to make Kombucha according to the traditional methods

and be grateful for the benefits we receive from it.

Peace, Love and Harmony,

Bev

-- In kombucha tea , Frantz Mathias <frantzgm@...>

wrote:

>

> Hi

>

> I believe that we are re-discovering through Kombucha and other

foods( Tibicos, Kimchee, Kefir, etc) the health-giving/bringing values

of fermented foods... I believe hoever that there is a basic chemical

composition that defines a given food. IN other words certain

components have to be present for a given food to be labelled as say,

Tibicos or Kombucha or Ginger Beer. It is true that some culture may

cohabit in a seemingly happy fashion. I have mixed KT withKimchee and

rather like the taste... I would not be surprised that the liquid that

comes out of this mixture would grow some kind of compound, a SCOBY if

you allow me this term... Yet would this SCOBY be a true Kombucha

SCOBY... It may actually ferment tea but would that be KT? I think

that was Ed's point.. I started on KT thought GT Dave's I like the

taste, not much as mine but it seems that GT advertised his brew as

lactic-based... Seems that original KT is acetic-based ... If a friend

of mine grows a SCOBY from my

> brews he will get an Acetic-based Kombucha from brewing with it...

That registers as KT not anything else.. on the other hand, if one

develops a SCOBY with Kombucha and Apple Cider MOV, would that be a

real Kombucha SCOBY? I doubt it... That does not mean that these

hybrids might not be healthier than the original... I do not know and

few people do.. The contrary could be also true that the combination

is not so health-giving.. I am not stating it just speculating. I am

however stating that WE DO NOT KNOW.. yet...

>

>

> yoganandaom <OM@...> wrote: Hi

EveryOne,

>

> There is no reason to think that Kombucha started from GT or any other

> unflavored, unpasteurized, untreated bottled Kombucha is not true

> Kombucha. Lots of people on this list have started their Kombucha from

> GT's and others and are very satisfied with the results...

>

> I used to sell bottled Organic Kombucha Manna Tea at my local health

> food stores. Lots of people bought it, loved it and started their own

> Kombucha from one of the bottles I sold. I am sure they had the same

> Kombucha I did after that:-))

>

> There are many ways to start Kombucha: one is from commercially sold

> Kombucha tea, another from sharing with a friend, - like someone on

> this list, and another is to buy a Kombucha Colony. The important

> thing is to add Kombucha to your life and share it with others.

>

> Peace, Love and Harmony,

> Bev

>

> Manna International: Kombucha Information and Resources

> Kombucha Drops - Convenient, Safe, Effective, Easy to use.

> http://KMI.mannainternational.com

> Manna Green & White Tea Extract - Liquid Green & White Tea Extract

> http://GTE.mannainternational.com

> All products made and bottled in glass

> 100% Certified Organic Ingredients

>

> -

>

>

>

>

>

>

> ---------------------------------

> Park yourself in front of a world of choices in alternative vehicles.

> Visit the Auto Green Center.

>

>