The most delicious brew ever! --- Thought on alcohol content

[Guest guest]

I have to take a moment to share.....

I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there is a chance of alcohol content going up. Does

that mean that those of use who do a second ferment are the producers of this

alcoholic kombucha?????

I'd love to hear your thoughts and opinions...

Texas

[Guest guest]

I am hoping no one here at work has heard that they have pulled kombucha off of

the shelves at whole foods... I know one thing, I do not get an alcoholic " buzz "

off of the kombucha I drink! I do know that it is helping me with arthritis & I

am not going to quit drinking it or brewing it!

I am going to have to try brewing up a version of your brew !

Patti

________________________________

From: <curlyw2kids@...>

kombucha tea

Sent: Wed, June 23, 2010 7:47:43 AM

Subject: The most delicious brew ever! --- Thought on alcohol content

I have to take a moment to share.....

I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there

is a chance of alcohol content going up. Does that mean that those of use who

do a second ferment are the producers of this alcoholic kombucha?????

I'd love to hear your thoughts and opinions...

Texas

[Guest guest]

I am hoping no one here at work has heard that they have pulled kombucha off of

the shelves at whole foods... I know one thing, I do not get an alcoholic " buzz "

off of the kombucha I drink! I do know that it is helping me with arthritis & I

am not going to quit drinking it or brewing it!

I am going to have to try brewing up a version of your brew !

Patti

________________________________

From: <curlyw2kids@...>

kombucha tea

Sent: Wed, June 23, 2010 7:47:43 AM

Subject: The most delicious brew ever! --- Thought on alcohol content

I have to take a moment to share.....

I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there

is a chance of alcohol content going up. Does that mean that those of use who

do a second ferment are the producers of this alcoholic kombucha?????

I'd love to hear your thoughts and opinions...

Texas

[Guest guest]

Hi, Patti! it is their internal politricks..does not affect us,make us stronger

to know we are not involved with dat!

Kind Regards

Jahjet

>

> I am hoping no one here at work has heard that they have pulled kombucha off

of the shelves at whole foods... I know one thing, I do not get an alcoholic

" buzz " off of the kombucha I drink! I do know that it is helping me with

arthritis & I am not going to quit drinking it or brewing it!

>

> I am going to have to try brewing up a version of your brew !

>

> Patti

>

>

>

>

>

> ________________________________

> From: <curlyw2kids@...>

> kombucha tea

> Sent: Wed, June 23, 2010 7:47:43 AM

> Subject: The most delicious brew ever! --- Thought on alcohol content

>

>

> I have to take a moment to share.....

>

> I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

>

> Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there

> is a chance of alcohol content going up. Does that mean that those of use

who do a second ferment are the producers of this alcoholic kombucha?????

>

> I'd love to hear your thoughts and opinions...

>

>

> Texas

>

>

>

>

>

>

>

>

[Guest guest]

Hi, Patti! it is their internal politricks..does not affect us,make us stronger

to know we are not involved with dat!

Kind Regards

Jahjet

>

> I am hoping no one here at work has heard that they have pulled kombucha off

of the shelves at whole foods... I know one thing, I do not get an alcoholic

" buzz " off of the kombucha I drink! I do know that it is helping me with

arthritis & I am not going to quit drinking it or brewing it!

>

> I am going to have to try brewing up a version of your brew !

>

> Patti

>

>

>

>

>

> ________________________________

> From: <curlyw2kids@...>

> kombucha tea

> Sent: Wed, June 23, 2010 7:47:43 AM

> Subject: The most delicious brew ever! --- Thought on alcohol content

>

>

> I have to take a moment to share.....

>

> I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

>

> Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there

> is a chance of alcohol content going up. Does that mean that those of use

who do a second ferment are the producers of this alcoholic kombucha?????

>

> I'd love to hear your thoughts and opinions...

>

>

> Texas

>

>

>

>

>

>

>

>

[Guest guest]

Hi , i still believe strongly that the " buzz " is from the detoxing

action, as kombucha is strong medicine..so are the rainbow of " B " vitamins. I am

older an i can tell the difference between an alcohol buzz, which i find very

unpleasent..deadening..( alcohol) Kombucha is refreshingly buzzy..and i can

still focus no matter, even better.Drinking kombucha makes feel better about my

works.I can actually focus better..where as alcohol gets me down...this is just

my personal feeling on this latest buzz. Congrats on your very best brew!!

Taking notes from you! Maybe should disperse this goodness by the dropperful!

Have u been second fermenting with cherries before? They are absolutely yummy

and in season now.Thanks for sharing ! We are so blessed and a little bliss goes

a long way!

Love

Jahjet

>

> I have to take a moment to share.....

>

> I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

>

> Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there is a chance of alcohol content going up. Does

that mean that those of use who do a second ferment are the producers of this

alcoholic kombucha?????

>

> I'd love to hear your thoughts and opinions...

>

>

> Texas

>

[Guest guest]

Hi , i still believe strongly that the " buzz " is from the detoxing

action, as kombucha is strong medicine..so are the rainbow of " B " vitamins. I am

older an i can tell the difference between an alcohol buzz, which i find very

unpleasent..deadening..( alcohol) Kombucha is refreshingly buzzy..and i can

still focus no matter, even better.Drinking kombucha makes feel better about my

works.I can actually focus better..where as alcohol gets me down...this is just

my personal feeling on this latest buzz. Congrats on your very best brew!!

Taking notes from you! Maybe should disperse this goodness by the dropperful!

Have u been second fermenting with cherries before? They are absolutely yummy

and in season now.Thanks for sharing ! We are so blessed and a little bliss goes

a long way!

Love

Jahjet

>

> I have to take a moment to share.....

>

> I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

>

> Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there is a chance of alcohol content going up. Does

that mean that those of use who do a second ferment are the producers of this

alcoholic kombucha?????

>

> I'd love to hear your thoughts and opinions...

>

>

> Texas

>

[Guest guest]

I agree with Jahjet; I think the buzz is from the B Vitamins. Just enjoy

it; I don't question it

Happy brewing. Cheers!

-KC

--

KOMBUCHICK

24-7 Kombucha Home Brew Support

Free SCOBYs, shipped anywhere.

http://kombuchick.etsy.com

http://kombuchick.wordpress.com

TWITTER 24-7: KOMBUCHICK

[Guest guest]

I agree with Jahjet; I think the buzz is from the B Vitamins. Just enjoy

it; I don't question it

Happy brewing. Cheers!

-KC

--

KOMBUCHICK

24-7 Kombucha Home Brew Support

Free SCOBYs, shipped anywhere.

http://kombuchick.etsy.com

http://kombuchick.wordpress.com

TWITTER 24-7: KOMBUCHICK

[Guest guest]

Hi and EveryOne,

Congrats on your best brew ever...may you have many more!

Kombucha does contain some alcohol, usually around 0.5% on average for homebrew

but don't forget, adding sugar and fermenting longer makes more alcohol. That is

probably why some of the brews sold in stores develop more alcohol. It is the

additional sugar that was added in the form of fruit etc.

The issue seems to be that stores cannot sell any beverage with alcohol over the

0.5% unless they have a liquor license.

Ahh there is the rub.......

Wonder about those wine coolers and beer? Guess most supermarkets have liquor

licenses.

Hopefully this will not result in overall pasteurization of Kombucha like has

happened to Orange Juice and other fruit juices....probably the same problem and

much more apt to spoil than Kombucha.

Peace, Love and Harmony,

Bev

>

> I have to take a moment to share.....

>

> I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

>

> Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there is a chance of alcohol content going up. Does

that mean that those of use who do a second ferment are the producers of this

alcoholic kombucha?????

>

> I'd love to hear your thoughts and opinions...

>

>

> Texas

>

[Guest guest]

Hi and EveryOne,

Congrats on your best brew ever...may you have many more!

Kombucha does contain some alcohol, usually around 0.5% on average for homebrew

but don't forget, adding sugar and fermenting longer makes more alcohol. That is

probably why some of the brews sold in stores develop more alcohol. It is the

additional sugar that was added in the form of fruit etc.

The issue seems to be that stores cannot sell any beverage with alcohol over the

0.5% unless they have a liquor license.

Ahh there is the rub.......

Wonder about those wine coolers and beer? Guess most supermarkets have liquor

licenses.

Hopefully this will not result in overall pasteurization of Kombucha like has

happened to Orange Juice and other fruit juices....probably the same problem and

much more apt to spoil than Kombucha.

Peace, Love and Harmony,

Bev

>

> I have to take a moment to share.....

>

> I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

>

> Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there is a chance of alcohol content going up. Does

that mean that those of use who do a second ferment are the producers of this

alcoholic kombucha?????

>

> I'd love to hear your thoughts and opinions...

>

>

> Texas

>

[Guest guest]

Hello All ! it has always been my suspicion, that commercial Kombucha is more

like soda pop, and less kombucha (the flavored ones) so, it is inevitable that

theirs gets to increase the alcohol just from sitting on shelves, since that is

what happens when you ferment fruit juice like Bev said! Have you opened a

bottle of grape or cranberry juice, that was forgotten for a while? I think when

we sec. ferment the sugar in fresh fruit is smaller and we get to control the

amount,and the lenght of time we ferment. Sometimes i put fruit in it and drink

same day, most delicious. The people who cater to the averege tastebuds of a

soda pop generation, compromised a good thing to please the wider population.It

seems to me that original, unflavored kombucha should have stayed on the

shelves! But than it would be harder to market if no sweetness! It takes a

special breed of people and tastebuds to appreciate plane unflavored bucha.. my

children like it plain, and most younger children prefer it that way, one can

always add fruitjuice at serving. I just took a few bottles to a wedding!! We

flavored it on the spot to each persons tastebuds!! No problem there! My

neighbor is battling diabetes. she grew up on chocolate chipp cookies and

cupcakes..etc and all that good stuff..even now she sneaks in her treats..but

she will have her kombucha plain and it is slowly retraining her tastebuds.

Kombucha is medicine..just MHO

Luv

Jahjet

>

> I agree with Jahjet; I think the buzz is from the B Vitamins. Just enjoy

> it; I don't question it

>

>

> Happy brewing. Cheers!

> -KC

>

>

>

>

> --

> KOMBUCHICK

> 24-7 Kombucha Home Brew Support

> Free SCOBYs, shipped anywhere.

> http://kombuchick.etsy.com

> http://kombuchick.wordpress.com

> TWITTER 24-7: KOMBUCHICK

>

>

>

[Guest guest]

...i hope i did not offend anyone with love for sweets.I should have been more

understanding! I had a very deprived childhood, due to wars on the land. I am so

thankful for every thing! Sweet or sour! It is a matter of personal preference

and excercising ones free will.The words ran away with me!Sorry guys!

Luv

Jahjet

> >

> > I agree with Jahjet; I think the buzz is from the B Vitamins. Just enjoy

> > it; I don't question it

> >

> >

> > Happy brewing. Cheers!

> > -KC

> >

> >

> >

> >

> > --

> > KOMBUCHICK

> > 24-7 Kombucha Home Brew Support

> > Free SCOBYs, shipped anywhere.

> > http://kombuchick.etsy.com

> > http://kombuchick.wordpress.com

> > TWITTER 24-7: KOMBUCHICK

> >

> >

> >

[Guest guest]

...i hope i did not offend anyone with love for sweets.I should have been more

understanding! I had a very deprived childhood, due to wars on the land. I am so

thankful for every thing! Sweet or sour! It is a matter of personal preference

and excercising ones free will.The words ran away with me!Sorry guys!

Luv

Jahjet

> >

> > I agree with Jahjet; I think the buzz is from the B Vitamins. Just enjoy

> > it; I don't question it

> >

> >

> > Happy brewing. Cheers!

> > -KC

> >

> >

> >

> >

> > --

> > KOMBUCHICK

> > 24-7 Kombucha Home Brew Support

> > Free SCOBYs, shipped anywhere.

> > http://kombuchick.etsy.com

> > http://kombuchick.wordpress.com

> > TWITTER 24-7: KOMBUCHICK

> >

> >

> >

[Guest guest]

aww, jahjet, where did you grow up? did you know of kt from youth?

On 6/24/10, Jahjet <jahjet@...> wrote:

> ..i hope i did not offend anyone with love for sweets.I should have been

> more understanding! I had a very deprived childhood, due to wars on the

> land. I am so thankful for every thing! Sweet or sour! It is a matter ra

away with

> me!Sorry guys!

>

> Luv

> Jahjet

>

>>

>> Hello All ! it has always been my suspicion, that commercial Kombucha is

>> more like soda pop, and less kombucha (the flavored ones) so, it is

>> inevitable that theirs gets to increase the alcohol just from sitting on

>> shelves, since that is what happens when you ferment fruit juice like Bev

>> said! Have you opened a bottle of grape or cranberry juice, that was

>> forgotten for a while? I think when we sec. ferment the sugar in fresh

>> fruit is smaller and we get to control the amount,and the lenght of time

>> we ferment. Sometimes i put fruit in

[Guest guest]

aww, jahjet, where did you grow up? did you know of kt from youth?

On 6/24/10, Jahjet <jahjet@...> wrote:

> ..i hope i did not offend anyone with love for sweets.I should have been

> more understanding! I had a very deprived childhood, due to wars on the

> land. I am so thankful for every thing! Sweet or sour! It is a matter ra

away with

> me!Sorry guys!

>

> Luv

> Jahjet

>

>>

>> Hello All ! it has always been my suspicion, that commercial Kombucha is

>> more like soda pop, and less kombucha (the flavored ones) so, it is

>> inevitable that theirs gets to increase the alcohol just from sitting on

>> shelves, since that is what happens when you ferment fruit juice like Bev

>> said! Have you opened a bottle of grape or cranberry juice, that was

>> forgotten for a while? I think when we sec. ferment the sugar in fresh

>> fruit is smaller and we get to control the amount,and the lenght of time

>> we ferment. Sometimes i put fruit in

[Guest guest]

Yes, Jahjet, I used cherries last year and it was good, but just not quite as

good as this last batch was.

Have u been second fermenting with cherries before? They are absolutely yummy

and in season now.Thanks for sharing ! We are so blessed and a little bliss goes

a long way!

>

> Love

>

> Jahjet

[Guest guest]

Patti, I promise that I won't tell I don't get a buzz either, but I've had

friends try mine and tell me that they do. I really thought it was a mental

association because of the smell, but now I wonder?? I really don't care either

way. Kombucha makes me feel good and like you, it helps with my arthritis.

Cheers to Kombucha!

>

> I am hoping no one here at work has heard that they have pulled kombucha off

of the shelves at whole foods... I know one thing, I do not get an alcoholic

" buzz " off of the kombucha I drink! I do know that it is helping me with

arthritis & I am not going to quit drinking it or brewing it!

>

> I am going to have to try brewing up a version of your brew !

>

> Patti

>

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>

>

> ________________________________

> From: <curlyw2kids@...>

> kombucha tea

> Sent: Wed, June 23, 2010 7:47:43 AM

> Subject: The most delicious brew ever! --- Thought on alcohol content

>

>

> I have to take a moment to share.....

>

> I've been making kombucha for 2 years and for the most part it has been

delicious. BUT..I'm really reaping the rewards of my efforts with this last

brew, as it is the absolute best I've ever had. I'm not quite sure why it is so

much better though, I haven't changed a thing. I always do a second ferment; my

husband will not drink it without it being really fizzy. Anyhow, this time I

used 1/3 c Juicy Juice berry flavor and one cherry, cut in half, in each GT

bottle. It was incredible!!

>

> Now I have a question that has come to mind after the news of Whole Foods

pulling kombucha from the shelves. I've read here in this group that the " buzz "

that some of us experience from kombucha is from the B vitamins. Now I'm

hearing the " buzz " is from the alcohol content. I've also heard it argued on

here that there is way too much bacteria for the kombucha to have very much

alcohol at all. If that is true, how did they test different bottles and some

had 3-5% alcohol. (I think that's what I read, correct me if I'm wrong) It

really makes no difference at all to me whether there is any alcohol or not in

it. I LOVE kombucha and how it makes me feel. Period. But, often when sharing

the notion of drinking fermented tea to someone else and inviting them to try it

that is the first discussion that comes up. So, I'd like to be educated properly

on what to say and how to explain it. I do understand that in a anaerobic

ferment with sugars present there

> is a chance of alcohol content going up. Does that mean that those of use

who do a second ferment are the producers of this alcoholic kombucha?????

>

> I'd love to hear your thoughts and opinions...

>

>

> Texas

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