Re: Is GT pasteurized now?

June 12, 2008

I don't believe that G.T's is pasteurized now. Sometimes a store bought KT can

take a VERY long time to produce a scoby. My son started his with G.T's in a

quart jar and then after a couple of brews, started it in a gallon jar. It was

rather cool in the house (it was wintertime) and it took a couple of months of

painstaking waiting for it to form a scoby, but it finally did. Did the KT have

a little bit of a scoby with some yeasts at the top or bottom when you purchased

them? This helps tremendously time wise to have that at the start. Jeani

kombucha tea@...: lrodandegroups@...: Thu, 12

Jun 2008 16:51:46 +0000Subject: Is GT pasteurized now?

I started running an experiment on 05/04/08 with 2 bottles of GToriginal in a 1

gal jar, just sitting in a corner, undisturbed, withthe expectation of a scoby

forming withing a reasonable time frame tohave another set of cultures

available.Is GT DOA or partially pasteurized now, to reduce the risk of

bottlesexploding at the retail stores ?Lu

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k

June 12, 2008

lrodandegroups wrote:

> I started running an experiment on 05/04/08 with 2 bottles of GT

> original in a 1 gal jar, <...........Snip...........>

>

> Is GT DOA or partially pasteurized now, to reduce the risk of bottles

exploding at the retail stores ?

>

> Lu

Not being in a position to try, can't comment. But, can guess. What if

there are no SCOBY nutrients left in GT's bottles?

What about fresh tea (With a full complement of sugar) + some bought KT?

.

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June 12, 2008

> > I started running an experiment on 05/04/08 with 2 bottles of GT

> > original in a 1 gal jar, <...........Snip...........>

> >

> > Is GT DOA or partially pasteurized now, to reduce the risk of

bottles exploding at the retail stores ?

> >

> > Lu

> Not being in a position to try, can't comment. But, can guess. What if

> there are no SCOBY nutrients left in GT's bottles?

> What about fresh tea (With a full complement of sugar) + some bought KT?

> .

> N. England.

>

I have observed the growth of the scoby is faster when the brew

reaches the vinegar threshold,right?

June 12, 2008

--- In kombucha tea , " lrodandegroups " > >

> I have observed the growth of the scoby is faster when the brew

> reaches the vinegar threshold,right?

>

I have noticed this particularly in my scoby hotel. (I don't let my

regular KT get this vinegary) Talk about a beautiful thick scoby

growing on top of all the other scobies, which seem to stay the same

size, but the new scoby is probably a half an inch thick, nice and

white, and smooth. When I mail this scoby off with the starter tea from

the hotel, I will start again with fresh sweet tea in the hotel, and

there will be another beautifully thick one waiting for someone else.

Jeani

June 12, 2008

>

> lrodandegroups wrote:

>

>>> I started running an experiment on 05/04/08 with 2 bottles of GT

>>> original in a 1 gal jar, <...........Snip...........>

>>>

>>> Is GT DOA or partially pasteurized now, to reduce the risk of bottles

exploding at the retail stores ?

>>>

Yet again, not a clue, coz, I think, G T's lives " Over there " and I'm

" Over here. " I doubt if it can be part-pasteurised, sounds a wee bit

like being " Slightly pregnant "

{¦;¬))

>> Not being in a position to try, can't comment. But, can guess. What if

>> there are no SCOBY nutrients left in GT's bottles?

>> What about fresh tea (With a full complement of sugar) + some bought KT?

>> .

>> N. England.

>>

>

> I have observed the growth of the scoby is faster when the brew

> reaches the vinegar threshold,right?

>

> You'll need to wait for one of the Gurus for a meaningfull answer to that one

I'm afraid.

>

.

June 12, 2008

,

>I doubt if it can be part-pasteurised, sounds a wee bit

like being " Slightly pregnant "

A short exposure to UV! + chill would do it, simply to shock and slow

down carbonation (done it).

Lu

June 12, 2008

My GT says " raw " & nbsp; and I have a new " mother " from starting with sweet tea

and a bottle of GT two weeks ago.

& nbsp;

Ann

& nbsp;

From: lrodandegroups & lt;lrodandegroups@... & gt;

Subject: Is GT pasteurized now?

kombucha tea

Date: Thursday, June 12, 2008, 11:51 AM

I started running an experiment on 05/04/08 with 2 bottles of GT

original in a 1 gal jar, just sitting in a corner, undisturbed, with

the expectation of a scoby forming withing a reasonable time frame to

have another set of cultures available.

Is GT DOA or partially pasteurized now, to reduce the risk of bottles

exploding at the retail stores ?

Lu

June 12, 2008

Hi Ann,

mine was raw also.

Would you mind sharing more recipe details/qty./ratio,etc.

Lu

> My GT says " raw " & nbsp; and I have a new " mother " from starting with

sweet tea and a bottle of GT two weeks ago.

> & nbsp;

> Ann

June 12, 2008

Hi Lu,

& nbsp;

I used 6 black tea bags, reverse osmosis water, 2 cups of white crystal sugar

and one 16 oz bottle KT that I got at the grocery store. I later found out that

most people use 1 cup of white crystal sugar.I got impatient and thought it was

not working so I bought a kombucha baby from one of the other bloggers in this

group and when my baby arrived I checked my original brew using only the bottled

kombucha for " starter " and there is a nice white kombucha mother. It is only a

little over & nbsp;1/4 inch thick so I am going to let it sit a few more days and

then check it again...but it WORKED!

& nbsp;

I followed the instructions on this youtube video-How to grow your own kombucha

mother.

& nbsp;

http://www.youtube.com/watch?v=fi4TZ6aTUg4