Re: Spontaneous Kombucha from Wild Yeast Vinegar is not Kombucha says other people

August 1, 2010

i am really interested in experimenting,mostly so learn to keep kombucha from

other invasive elements.. guess a bit the purist in me. I like my kombucha plain

and simple some of that local bacteria adds to its geographic profile. So be it,

I love it! Kombucha is still what it iz. Undefyable,mystic drink of my life! I

have faith in the bacteria..more so than i do in the gov. telling me that some

plastic is safer than other, just so that they put their stamp on it. So we are

all on our own to decide on that one. I still prefer glass to plastic, even

though it passed certain inspections in certain places. They should not make so

much since most of it is not biodegradable.So if u recycle ur coke bottles once

or twice, for kombucha, than what? I am sure u r well aware of that problem, and

u r just adding to perpetuate the cycle..will this ever end.. not till we stopp

using them, and refill our bottles with clean water, and reuse, even those are

advised to be replaced every once in awhile..the chemicals start breaking down

even into water.. now they sell kombucha in bottles here, but that does not make

a believer out of me. They are forcing it on us? but you dont have to buy it.

luv

Jahjet

>

> I reuse plastic soda bottles and they are Food Grade, because they wouldn't be

able to sell Pepsi or Coke in non-food grade plastics. Also when there is power

outages the news says to use clean soda bottles, and that they are food grade

and wont leech or deteriorate if kept cool.

>

> Wouldnt everyone have to rename their own Kombucha if they live in different

locations, Because no matter how sterile you try to be in your home brewing

there will still be some native bacteria and yeast in the air that will get into

brewing Kombucha. And do you lab test your Kombucha before you share it with

others? I have been making fermented foods for a very long time and I am not

doubtful its Kombucha, But I guess I could call it something else. I could name

it Benbucha. I have many years of experience of making Beer, Wild Yeast Vinegar,

Sauerkraut, Pickles and many other " live culture " foods and beverages.

>

> And about the Mother of Vinegar, It is basically the same thing as a SCOBY, It

is a 'mat' of bacteria and yeast that transforms sugars into acetic acid, They

may or may not be the same types of bacteria and yeast though, But I am even

doubtful of that. I will be trying to make some 'Kombucha' out of one shortly, I

will just have to wait until my Mother of Vinegar makes another baby that I am

willing to give up to experimentation.

>

August 1, 2010

" now they sell kombucha in bottles here, but that does not make a believer out

of me. "

they sell a local kombucha here, replacing Daves, in plastic bottles is what i

ment to say.there will be different opinions i truly understand, but down the

line, i hope years later they will not find some more evidence, that it made

people ill.i guess it might just be my paranoia, but it feels just as easy to me

to bottle in glass as it is in plastic, so i make that choice now not to be

sorry later. well i rest my case, i hope i am not offending anyone.

much luv

Jahjet

>

> >

> > I reuse plastic soda bottles and they are Food Grade, because they wouldn't

be able to sell Pepsi or Coke in non-food grade plastics. Also when there is

power outages the news says to use clean soda bottles, and that they are food

grade and wont leech or deteriorate if kept cool.

> >

> > Wouldnt everyone have to rename their own Kombucha if they live in different

locations, Because no matter how sterile you try to be in your home brewing

there will still be some native bacteria and yeast in the air that will get into

brewing Kombucha. And do you lab test your Kombucha before you share it with

others? I have been making fermented foods for a very long time and I am not

doubtful its Kombucha, But I guess I could call it something else. I could name

it Benbucha. I have many years of experience of making Beer, Wild Yeast Vinegar,

Sauerkraut, Pickles and many other " live culture " foods and beverages.

> >

> > And about the Mother of Vinegar, It is basically the same thing as a SCOBY,

It is a 'mat' of bacteria and yeast that transforms sugars into acetic acid,

They may or may not be the same types of bacteria and yeast though, But I am

even doubtful of that. I will be trying to make some 'Kombucha' out of one

shortly, I will just have to wait until my Mother of Vinegar makes another baby

that I am willing to give up to experimentation.

> >

>

August 2, 2010

Hi Ben(?) (Benbucha)

I am new to all of this but you may know that I made a batch of vinegar on

accident, as I have stated on this group.

I have no idea as to the direction to proceed from here though.

From what I have been able to gather on the 'net, I think that my batch is

currently making a mother, it has the gray film covering the top now.

Could/would you enlighten me as to what I can/should do NOW?, and what should I

do with the mother when it forms?

What uses are there, other than drinking it as I do?

I did make a vinaigrette for my salads and it was tasty.

I also tried it on french fries and that was good too.

Thanks,

.......And about the Mother of Vinegar, It is basically the same thing as a

SCOBY, It is a 'mat' of bacteria and yeast that transforms sugars into acetic

acid, They may or may not be the same types of bacteria and yeast though, But I

am even doubtful of that. I will be trying to make some 'Kombucha' out of one

shortly, I will just have to wait until my Mother of Vinegar makes another baby

that I am willing to give up to experimentation.

August 2, 2010

Hi Ben(?) (Benbucha)

I am new to all of this but you may know that I made a batch of vinegar on

accident, as I have stated on this group.

I have no idea as to the direction to proceed from here though.

From what I have been able to gather on the 'net, I think that my batch is

currently making a mother, it has the gray film covering the top now.

Could/would you enlighten me as to what I can/should do NOW?, and what should I

do with the mother when it forms?

What uses are there, other than drinking it as I do?

I did make a vinaigrette for my salads and it was tasty.

I also tried it on french fries and that was good too.

Thanks,

.......And about the Mother of Vinegar, It is basically the same thing as a

SCOBY, It is a 'mat' of bacteria and yeast that transforms sugars into acetic

acid, They may or may not be the same types of bacteria and yeast though, But I

am even doubtful of that. I will be trying to make some 'Kombucha' out of one

shortly, I will just have to wait until my Mother of Vinegar makes another baby

that I am willing to give up to experimentation.

August 2, 2010

,

Have you ever tasted Kombucha before, Because it has a sort of vinegar taste to

it, And from other information I have gathered you can make Kombucha from a

Mother Of Vinegar. I have asked my friend who has been brewing Kombucha for

years, and he said that in the very beginning that he started with a MOV and it

has produced Kombucha. But people on here are disagreeing saying that it is not

Kombucha, even though People I have talked to say that it is Kombucha. And about

what you could use it for, you can use it just like regular vinegar, People have

suggested it for a hair rinse, In bath water, or just drink it(because any live

culture food is good).

Ben

PS: Yep my name is Ben

>

> ......And about the Mother of Vinegar, It is basically the same thing as a

SCOBY, It is a 'mat' of bacteria and yeast that transforms sugars into acetic

acid, They may or may not be the same types of bacteria and yeast though, But I

am even doubtful of that. I will be trying to make some 'Kombucha' out of one

shortly, I will just have to wait until my Mother of Vinegar makes another baby

that I am willing to give up to experimentation.

>

August 4, 2010

Ben

Just because it is sour and can become effervescent doesn't make it Kombucha...

If you take swetened tea and put some Water Kefir Grains in a a bottle you will

definitely get a bubbly effervescent sweet/sour beverage which looks and may

taste like KT >. Is it KT? NO .. Different microflora in WKG and Kombucha...

Taste similar NOT the same thing .. by the way if you take the SCOBY and use

different herbs, say chamomile or something else you may get a different

sweet/sour beverage and it may even become bubbly .. It will no longer be

Kombucha Tea ..

Frantz

From: koalabender <koalabender@...>

Subject: Re: Spontaneous Kombucha from Wild Yeast Vinegar is not Kombucha

says other people

kombucha tea

Date: Monday, August 2, 2010, 11:33 PM