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Re: End of SCOBY - Just a SCOB

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Dear Ed

you wrote:

> The species Lactobacillus can not on its own produce gluconic acid (the

> third principle ingredient of kombucha) It can and often does produce a

> cellulose (mushroom). However, IMO if honey was added to the fermenting

> tea, (honey has gluconic acid) could one than produce kombucha tea with

> just tea, honey and Lactobacillus camelliae ?

Yes, honey contains gluconic acid. However, after dilution with tea,

the concentration will be much lower than the concentration typically

found in KT.

Sander

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Dear Ed

you wrote:

> The species Lactobacillus can not on its own produce gluconic acid (the

> third principle ingredient of kombucha) It can and often does produce a

> cellulose (mushroom). However, IMO if honey was added to the fermenting

> tea, (honey has gluconic acid) could one than produce kombucha tea with

> just tea, honey and Lactobacillus camelliae ?

Yes, honey contains gluconic acid. However, after dilution with tea,

the concentration will be much lower than the concentration typically

found in KT.

Sander

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Guest guest

Dear Ed

you wrote:

> The species Lactobacillus can not on its own produce gluconic acid (the

> third principle ingredient of kombucha) It can and often does produce a

> cellulose (mushroom). However, IMO if honey was added to the fermenting

> tea, (honey has gluconic acid) could one than produce kombucha tea with

> just tea, honey and Lactobacillus camelliae ?

Yes, honey contains gluconic acid. However, after dilution with tea,

the concentration will be much lower than the concentration typically

found in KT.

Sander

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I'm confused. What literature I've read so far on kombucha states that

fermenting herbal teas could introduce other yeasts, molds or

bacterias...and also that honey should not be used in the fermentation

process as it is an antibacterial and could upset the balance of the

SCOBY.

What't the scoop?

Jill!

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Guest guest

I'm confused. What literature I've read so far on kombucha states that

fermenting herbal teas could introduce other yeasts, molds or

bacterias...and also that honey should not be used in the fermentation

process as it is an antibacterial and could upset the balance of the

SCOBY.

What't the scoop?

Jill!

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Guest guest

Introduction of herbs, etc especially those collected from the ground may

introduce that and other possibilities. Real tea (camellias) may also harbor

bacteria and yeasts. Though the thought is that camellias has the " proper

yeasts /bacteria for kombucha - unless of course it has been contaminated.

Using herbs - that have been dried are less risky and when added to a start

of kombucha the starter tea should be sufficiently strong enough to protect

itself. IMO, better to add after ferment. Two popular kombucha authors,

Guenther and more so Harald Tietze believe that adding herbs or even

substituting herbs for tea is OK. On Honey, its antibacterial properties are

from its osmosis's (suffocating the pathogen) not in the traditional sense

of anti-biotic. Ginger is another widely believed antibiotic yet easily

makes fermented Ginger Beer with live bacteria and yeasts. Roussin,

and Tietze all now agree that kombucha can be made with honey

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

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

Re: End of SCOBY - Just a SCOB

Posted by: " lillisilly " evangelnet@... lillisilly

Mon Aug 6, 2007 4:50 pm (PST)

I'm confused. What literature I've read so far on kombucha states that

fermenting herbal teas could introduce other yeasts, molds or

bacterias...and also that honey should not be used in the fermentation

process as it is an antibacterial and could upset the balance of the

SCOBY.

What't the scoop?

Jill!

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Guest guest

Introduction of herbs, etc especially those collected from the ground may

introduce that and other possibilities. Real tea (camellias) may also harbor

bacteria and yeasts. Though the thought is that camellias has the " proper

yeasts /bacteria for kombucha - unless of course it has been contaminated.

Using herbs - that have been dried are less risky and when added to a start

of kombucha the starter tea should be sufficiently strong enough to protect

itself. IMO, better to add after ferment. Two popular kombucha authors,

Guenther and more so Harald Tietze believe that adding herbs or even

substituting herbs for tea is OK. On Honey, its antibacterial properties are

from its osmosis's (suffocating the pathogen) not in the traditional sense

of anti-biotic. Ginger is another widely believed antibiotic yet easily

makes fermented Ginger Beer with live bacteria and yeasts. Roussin,

and Tietze all now agree that kombucha can be made with honey

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

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

Re: End of SCOBY - Just a SCOB

Posted by: " lillisilly " evangelnet@... lillisilly

Mon Aug 6, 2007 4:50 pm (PST)

I'm confused. What literature I've read so far on kombucha states that

fermenting herbal teas could introduce other yeasts, molds or

bacterias...and also that honey should not be used in the fermentation

process as it is an antibacterial and could upset the balance of the

SCOBY.

What't the scoop?

Jill!

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