Spare scoby needed in Wisconsin. & CULTIVATION EVOLUTION

[Guest guest]

greetings to Joe and Everyone,

this is Rezz here with just some simple revelations on kombucha brewing:

#1 utilization of isolated sugar will cause yeasts to grow out of sync with

bacteria and take the scoby out of symbiosis

#2 a symbiotic community of bacteria | yeasts is visible and invisible with our

naked eyes, what we refer to as a scoby

is the layers of cellulose skins produced by the microbes as an incubator

| growth medium for spawning themselves

whereas we do not literally see the entire scoby in an organism sense

completely; microbial presence is key signifier

#3 a scoby will vary in outward color & appearance in direct correlation with

its environment, cultivation and nourishment

no culture aught to ever become molded unless malnourished, irradiated or

exposed to particularly potent intoxicants

#4 we are dealing with a fellow intelligence that evidently expresses intent to

live, grow & replicate to a flourishing degree

eviscerating even mere remnants of any ego that may dwell within oneself

will attune our approaches to such lifeforms

#5 kombucha is an elixir specifically and can be a tonic depending on brewing

style, it is fed with various tea(s) infusions

#6 brewing in clear, dark amber or green tint apothecary glass with indirect

sunlight is humbly suggested from experience

#7 suggested recipe {ingredients | materials}

organic or wild-crafted loose leaf unsmoked yerba mate {full cut- with stems &

powder or pure leaf cut}

spring | reverse osmosis | kangen water with naturally occurring salt still

present in solution

coconut secret (brand) raw coconut nectar

a young scoby remnant from gt's organic raw kombucha (original) or another

organic cultivator

~utilizing unbleached pure lint-free cotton tightly woven cheesecloth over jar

lip (with/without rubber band)

~ozonating the water before soaking herb leaves and let sit overnight in fridge,

never use boiling water as

it will surely damage the enzymatic surface layer on the leaves and produces

(PAH)- polycyclic aromatic

hydrocarbons which is a known carcinogen toxin in humans, do check it out for

yourself and see evidence

~continuous brewing is the only true brew as exemplified by nature herself,

keeping the imprints of all elder

scoby will ensure a therapeutic-grade kombucha to really unlock the liver and

its many stagnant emotions

~using a 4 or 6 inch tachyon silica disc over the mouth of jar overnight in

brewing will keep prana(h) intact

this is " the next level " of brewing so to speak and also it will not produce a

scratch of alcohol(ethanol) either!

comments & criticisms welcome,

...brewing beyond

~Rezz

________________________________

To: original_kombucha

Sent: Tue, February 15, 2011 12:15:58 PM

Subject: Spare scoby needed in Wisconsin.

Hi,

Wondering if anyone in or near Wisconsin has a scoby to spare? Otherwise from

anywhere is fine. Please email me directly with cost.

Thanx

joe