Guest guest Posted August 12, 2007 Report Share Posted August 12, 2007 Hi Lena and EveryOne, Yes, it definitely could be a problem. Using glass is far preferable. Kombucha can leach from a ceramic container and that can be dangerous. There are cases where people have gotten lead poisoning from using old crocks to ferment Kombucha and lead is not the only metal that can be found in clay and glazes. It happened to a doctor in the town where I live. Better to use glass! Peace, Love and Harmony, Bev -- In kombucha tea , Léna Guyot <lena@...> wrote: > > Hi All, > > I'm new to the group and presently use a large glass canister for brewing. > I like the idea of having a spigot at the bottom and just so happen to have a large, white > porcelain water jug with one, from which I used to dispense bottled spring water. > > It used to get a 'clay' smell that worried me and I thought it was the water, but it happened > even after sterilizing, and even with distilled water. No mold or anything obvious, just that > faint clay smell. Would this be problematic to kombucha brewing? > > Thanks for any info. Like the list: very informative. > As ever, > Lena > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2007 Report Share Posted August 12, 2007 Hi Lena and EveryOne, Yes, it definitely could be a problem. Using glass is far preferable. Kombucha can leach from a ceramic container and that can be dangerous. There are cases where people have gotten lead poisoning from using old crocks to ferment Kombucha and lead is not the only metal that can be found in clay and glazes. It happened to a doctor in the town where I live. Better to use glass! Peace, Love and Harmony, Bev -- In kombucha tea , Léna Guyot <lena@...> wrote: > > Hi All, > > I'm new to the group and presently use a large glass canister for brewing. > I like the idea of having a spigot at the bottom and just so happen to have a large, white > porcelain water jug with one, from which I used to dispense bottled spring water. > > It used to get a 'clay' smell that worried me and I thought it was the water, but it happened > even after sterilizing, and even with distilled water. No mold or anything obvious, just that > faint clay smell. Would this be problematic to kombucha brewing? > > Thanks for any info. Like the list: very informative. > As ever, > Lena > Quote Link to comment Share on other sites More sharing options...
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