Questions Answered For a newbie

[Guest guest]

Jaxi, Margret & Pippa:

firstly Pippa, my last postings did not mention you by name nor did i directly

reply to your address. i do

hope that the words of Margret make some sense? she is accurate in this regard.

i mean you no harm in

any way whatsoever. just because we do not agree on methodology|approaches is no

reason to take an

offense to my words in this forum. i innerstand we all have varying degrees of

sensitivities and i am not

an exception. i sip from the cup of peace and never present a deliberate affront

to you or anyone else in this forum. what is the point of it all if we all agree

on everything and pass around a single recipe for all?

the fact that everyone here does not agree in at least one regard, eventually,

is what creates the dance

of this forum i feel personally. now, we can all proceed to learn with one

another...look at Margret and i

as example: she uses granulated sugars to feed a scoby and i do not. so, what

does this mean really? is

either one of us entitled to deem our self more 'absolute' than the other?

obviously not, though we have

varying degrees of experience. ultimately, when it comes down to it, we all put

a little of ourselves into

a recipe...even when we use the same exact materials, approaches and guidelines.

so can we be open?

Margret, as you know :-) i do respectfully disagree about refined sugars. as i

state, the fundamentals of what it is and how it is produced is the crux of the

matter i feel. i am not actually against using canes or

beets as microbial food in their raw form. i dissent from the industrialized

conversion of such plants into an extraction which does not exist as a result

from other processes than ones humans introduce in some

capacity. if humans were not the monopolizers of this substance, i would not

have anything to say to it..

Jaxi, these are specifically what i ever humbly suggest using for brews: organic

sun-dried raisins without any preservatives or chemicals that can be soaked

overnight or during the day in whatever tea infusions

that you go with. the next day or whenever desired, simply drain off all raisins

with the remaining herbs

also, you can use raw coconut nectar{coconut secret}, clear organic agave,

organic dates(same way as the raisins), brown rice syrup and pure liquid stevia.

raisins are the least expensive and nourishing for a

scoby. i suggest 1-1.5 cups to each gallon of tea that will be used for brewing.

hope you enjoy the batch!

agreeing to disagree in advance,

~Rezz

________________________________

To: original_kombucha

Sent: Mon, April 4, 2011 7:25:15 PM

Subject: Re: Questions Answered For a newbie

Rezz,

I know you believe you answered the question. But I would humbly suggest

you did so in far to abstract and esoteric of a way.

IMO - When people are asking these types of questions they tend to need VERY

concrete suggestions.

If I should not use cane sugar what should I use instead?

And IMO ... nature provides a plethora of options ... is not a useful

answer.

Concrete - I go to the store and buy x, I bring it home and process it y.

You once suggested ripe bananas mashed and the liquid strained off. This

while it seems like a lot of work to me it is a concrete example. However,

most people will want to know how much ripe banana juice to tea/water ratio.

I don't know if this is what you use but concrete examples like this are

more useful than nature provides us with fruits, saps, resins, waxes, etc.

I don't know what to do with an answer like that.

People (me included) need and want concrete answers. Especially for people

who are new and just starting out. Seat of your pants experimentation is

not comfortable for folks who are new to something. IMO.

Peace,

Jaxi

> dear Kris,

>

> blessings and greetings to you. to confirm, any form of isolated

> sucrose|glucose|fructose or any other form of organically embedded

> carbohydrates

> is not what i humbly suggest to you nor anyone ever. mother nature

> is primary not an 'alternative' as we say and i have too often seen in my

> perspective past. the mainstream is the alternative to that which precedes

> it

> always, nature. consider the energetics of the plants that we use for

> brewing? what is cane? it is a grass plant...are we grass eaters? or

> selective

> grass eaters now? for some new thought provocation is my intent in this

> matter.

> also, think about the initial intent and rationale that brought

> about the design of manipulated carbohydrates from plants. . .we still are

> not

> getting it fully and clearly now

> in the wiser of ourselves. the fundamental flaw with the granulated toxin

> is

> that it does not exist without the

> willful intent of another human being. and what is the motive(s) of the

> person{s} who has contrived such a

> chemical? refined is code talk|doublespeak for avoid this if you have any

> conscious sense revolving inside of your mind|discerning abilities.. oh why

> do

> we not perceive that which is ever present right before our faces?

>

>

> i only suggest what mother nature provides in creation. she produces

> fruits,

> saps, resins, wax, sweet herbs and quite a bounty in abundance when left to

> her

> incomprehensible abilities. we humans are a so peculiar-

> creature: poisoning the very air that we all breathe and cutting the earth

> from

> beneath our own feet while, exclusively, being the only creature that

> arbitrarily turns against its own kind so whimsically. yet, and still, we

> possess an immense capacity to radiate love to ourselves and other

> lifeforms in

> the universe...microbes

> in kombucha included of course :-) so, let us be on the progression side

> of

> evolution rather than devolution.

> the politics of drug|isolated sugars is beyond thick! remember, umpteen

> people

> were forced into transition of their lives and fought in wars over this

> precise

> " trade commodity " ! this is not just some solemn sweetness

>

> let them in presence heed the wisdom within,

>

> ~Rezz

>

>

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Mon, April 4, 2011 7:32:47 AM

> Subject: Questions from a newbie

>

>

> Thank you Rezz, for your very comprehensive reply.

>

> So just to confirm, it would be better to use unrefined cane sugar not

> white

> refined as I was originally told? Or is there a better alternative? I

> always

> thought it was strange to use refined white sugar, but assumed it was

> because

> unrefined sugar might introduce contaminants in to the brewing mixture.

>

> Kris

>

>

[Guest guest]

I got Now brand beet sugar at the health food store, before I knew what I was

doing. But I still wonder why the sugar is white, but beets are....

What kind of processing does THAT go through. I don't think it is worth the

extra price for the same quality product that regular sugar is. I am too new at

this, tho. So I do not have a real opinion yet.

________________________________

To: original_kombucha

Sent: Tue, April 5, 2011 4:48:22 AM

Subject: Re: Re: Questions Answered For a newbie

Cane sugar or beet sugar Kris! That's what I have been using for almost 30

years most successfully. Sugar is food for the cultures, very good food! :-)

Beautifully clear and concise - thank you Margret. Do you use refined or

unrefined cane sugar? I've never heard of beet sugar, is that easily available?

Better than can sugar or just the same?

Kris

[Guest guest]

I got Now brand beet sugar at the health food store, before I knew what I was

doing. But I still wonder why the sugar is white, but beets are....

What kind of processing does THAT go through. I don't think it is worth the

extra price for the same quality product that regular sugar is. I am too new at

this, tho. So I do not have a real opinion yet.

________________________________

To: original_kombucha

Sent: Tue, April 5, 2011 4:48:22 AM

Subject: Re: Re: Questions Answered For a newbie

Cane sugar or beet sugar Kris! That's what I have been using for almost 30

years most successfully. Sugar is food for the cultures, very good food! :-)

Beautifully clear and concise - thank you Margret. Do you use refined or

unrefined cane sugar? I've never heard of beet sugar, is that easily available?

Better than can sugar or just the same?

Kris

[Guest guest]

The raisin idea is intriguing. You use the raisins and the yerba mate tea?

I am curious enough as to what the finished product would taste like to give

it a try - once I get my production system up and running. Hoping to get a

scoby from a lovely person some time this week and maybe try growing one

from GT as well. I have 5 half gallon jars and 1 one gallon jar so once I

have the scobies I can get a nice little brew station going.

Jaxi

> Jaxi, Margret & Pippa:

>

>

> firstly Pippa, my last postings did not mention you by name nor did i

> directly

> reply to your address. i do

> hope that the words of Margret make some sense? she is accurate in this

> regard.

> i mean you no harm in

> any way whatsoever. just because we do not agree on methodology|approaches

> is no

> reason to take an

> offense to my words in this forum. i innerstand we all have varying degrees

> of

> sensitivities and i am not

> an exception. i sip from the cup of peace and never present a deliberate

> affront

> to you or anyone else in this forum. what is the point of it all if we all

> agree

> on everything and pass around a single recipe for all?

>

>

> the fact that everyone here does not agree in at least one regard,

> eventually,

> is what creates the dance

> of this forum i feel personally. now, we can all proceed to learn with one

> another...look at Margret and i

> as example: she uses granulated sugars to feed a scoby and i do not. so,

> what

> does this mean really? is

> either one of us entitled to deem our self more 'absolute' than the other?

> obviously not, though we have

> varying degrees of experience. ultimately, when it comes down to it, we all

> put

> a little of ourselves into

> a recipe...even when we use the same exact materials, approaches and

> guidelines.

> so can we be open?

>

>

> Margret, as you know :-) i do respectfully disagree about refined sugars.

> as i

> state, the fundamentals of what it is and how it is produced is the crux of

> the

> matter i feel. i am not actually against using canes or

> beets as microbial food in their raw form. i dissent from the

> industrialized

> conversion of such plants into an extraction which does not exist as a

> result

> from other processes than ones humans introduce in some

> capacity. if humans were not the monopolizers of this substance, i would

> not

> have anything to say to it..

>

> Jaxi, these are specifically what i ever humbly suggest using for brews:

> organic

> sun-dried raisins without any preservatives or chemicals that can be soaked

> overnight or during the day in whatever tea infusions

> that you go with. the next day or whenever desired, simply drain off all

> raisins

> with the remaining herbs

> also, you can use raw coconut nectar{coconut secret}, clear organic agave,

> organic dates(same way as the raisins), brown rice syrup and pure liquid

> stevia.

> raisins are the least expensive and nourishing for a

> scoby. i suggest 1-1.5 cups to each gallon of tea that will be used for

> brewing.

> hope you enjoy the batch!

>

> agreeing to disagree in advance,

>

> ~Rezz

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Mon, April 4, 2011 7:25:15 PM

> Subject: Re: Questions Answered For a newbie

>

>

> Rezz,

>

> I know you believe you answered the question. But I would humbly suggest

> you did so in far to abstract and esoteric of a way.

>

> IMO - When people are asking these types of questions they tend to need

> VERY

> concrete suggestions.

>

> If I should not use cane sugar what should I use instead?

>

> And IMO ... nature provides a plethora of options ... is not a useful

> answer.

>

> Concrete - I go to the store and buy x, I bring it home and process it y.

>

> You once suggested ripe bananas mashed and the liquid strained off. This

> while it seems like a lot of work to me it is a concrete example. However,

> most people will want to know how much ripe banana juice to tea/water

> ratio.

> I don't know if this is what you use but concrete examples like this are

> more useful than nature provides us with fruits, saps, resins, waxes, etc.

> I don't know what to do with an answer like that.

>

> People (me included) need and want concrete answers. Especially for people

> who are new and just starting out. Seat of your pants experimentation is

> not comfortable for folks who are new to something. IMO.

>

> Peace,

>

> Jaxi

>

>

>

> > dear Kris,

> >

> > blessings and greetings to you. to confirm, any form of isolated

> > sucrose|glucose|fructose or any other form of organically embedded

> > carbohydrates

> > is not what i humbly suggest to you nor anyone ever. mother nature

> > is primary not an 'alternative' as we say and i have too often seen in my

> > perspective past. the mainstream is the alternative to that which

> precedes

> > it

> > always, nature. consider the energetics of the plants that we use for

> > brewing? what is cane? it is a grass plant...are we grass eaters? or

> > selective

> > grass eaters now? for some new thought provocation is my intent in this

> > matter.

> > also, think about the initial intent and rationale that brought

> > about the design of manipulated carbohydrates from plants. . .we still

> are

> > not

> > getting it fully and clearly now

> > in the wiser of ourselves. the fundamental flaw with the granulated toxin

> > is

> > that it does not exist without the

> > willful intent of another human being. and what is the motive(s) of the

> > person{s} who has contrived such a

> > chemical? refined is code talk|doublespeak for avoid this if you have any

> > conscious sense revolving inside of your mind|discerning abilities.. oh

> why

> > do

> > we not perceive that which is ever present right before our faces?

> >

> >

> > i only suggest what mother nature provides in creation. she produces

> > fruits,

> > saps, resins, wax, sweet herbs and quite a bounty in abundance when left

> to

> > her

> > incomprehensible abilities. we humans are a so peculiar-

> > creature: poisoning the very air that we all breathe and cutting the

> earth

> > from

> > beneath our own feet while, exclusively, being the only creature that

> > arbitrarily turns against its own kind so whimsically. yet, and still, we

> > possess an immense capacity to radiate love to ourselves and other

> > lifeforms in

> > the universe...microbes

> > in kombucha included of course :-) so, let us be on the progression side

> > of

> > evolution rather than devolution.

> > the politics of drug|isolated sugars is beyond thick! remember, umpteen

> > people

> > were forced into transition of their lives and fought in wars over this

> > precise

> > " trade commodity " ! this is not just some solemn sweetness

> >

> > let them in presence heed the wisdom within,

> >

> > ~Rezz

> >

> >

> >

> >

> >

> >

> > ________________________________

> >

> > To: original_kombucha

> > Sent: Mon, April 4, 2011 7:32:47 AM

> > Subject: Questions from a newbie

> >

> >

> > Thank you Rezz, for your very comprehensive reply.

> >

> > So just to confirm, it would be better to use unrefined cane sugar not

> > white

> > refined as I was originally told? Or is there a better alternative? I

> > always

> > thought it was strange to use refined white sugar, but assumed it was

> > because

> > unrefined sugar might introduce contaminants in to the brewing mixture.

> >

> > Kris

> >

> >

[Guest guest]

The raisin idea is intriguing. You use the raisins and the yerba mate tea?

I am curious enough as to what the finished product would taste like to give

it a try - once I get my production system up and running. Hoping to get a

scoby from a lovely person some time this week and maybe try growing one

from GT as well. I have 5 half gallon jars and 1 one gallon jar so once I

have the scobies I can get a nice little brew station going.

Jaxi

> Jaxi, Margret & Pippa:

>

>

> firstly Pippa, my last postings did not mention you by name nor did i

> directly

> reply to your address. i do

> hope that the words of Margret make some sense? she is accurate in this

> regard.

> i mean you no harm in

> any way whatsoever. just because we do not agree on methodology|approaches

> is no

> reason to take an

> offense to my words in this forum. i innerstand we all have varying degrees

> of

> sensitivities and i am not

> an exception. i sip from the cup of peace and never present a deliberate

> affront

> to you or anyone else in this forum. what is the point of it all if we all

> agree

> on everything and pass around a single recipe for all?

>

>

> the fact that everyone here does not agree in at least one regard,

> eventually,

> is what creates the dance

> of this forum i feel personally. now, we can all proceed to learn with one

> another...look at Margret and i

> as example: she uses granulated sugars to feed a scoby and i do not. so,

> what

> does this mean really? is

> either one of us entitled to deem our self more 'absolute' than the other?

> obviously not, though we have

> varying degrees of experience. ultimately, when it comes down to it, we all

> put

> a little of ourselves into

> a recipe...even when we use the same exact materials, approaches and

> guidelines.

> so can we be open?

>

>

> Margret, as you know :-) i do respectfully disagree about refined sugars.

> as i

> state, the fundamentals of what it is and how it is produced is the crux of

> the

> matter i feel. i am not actually against using canes or

> beets as microbial food in their raw form. i dissent from the

> industrialized

> conversion of such plants into an extraction which does not exist as a

> result

> from other processes than ones humans introduce in some

> capacity. if humans were not the monopolizers of this substance, i would

> not

> have anything to say to it..

>

> Jaxi, these are specifically what i ever humbly suggest using for brews:

> organic

> sun-dried raisins without any preservatives or chemicals that can be soaked

> overnight or during the day in whatever tea infusions

> that you go with. the next day or whenever desired, simply drain off all

> raisins

> with the remaining herbs

> also, you can use raw coconut nectar{coconut secret}, clear organic agave,

> organic dates(same way as the raisins), brown rice syrup and pure liquid

> stevia.

> raisins are the least expensive and nourishing for a

> scoby. i suggest 1-1.5 cups to each gallon of tea that will be used for

> brewing.

> hope you enjoy the batch!

>

> agreeing to disagree in advance,

>

> ~Rezz

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Mon, April 4, 2011 7:25:15 PM

> Subject: Re: Questions Answered For a newbie

>

>

> Rezz,

>

> I know you believe you answered the question. But I would humbly suggest

> you did so in far to abstract and esoteric of a way.

>

> IMO - When people are asking these types of questions they tend to need

> VERY

> concrete suggestions.

>

> If I should not use cane sugar what should I use instead?

>

> And IMO ... nature provides a plethora of options ... is not a useful

> answer.

>

> Concrete - I go to the store and buy x, I bring it home and process it y.

>

> You once suggested ripe bananas mashed and the liquid strained off. This

> while it seems like a lot of work to me it is a concrete example. However,

> most people will want to know how much ripe banana juice to tea/water

> ratio.

> I don't know if this is what you use but concrete examples like this are

> more useful than nature provides us with fruits, saps, resins, waxes, etc.

> I don't know what to do with an answer like that.

>

> People (me included) need and want concrete answers. Especially for people

> who are new and just starting out. Seat of your pants experimentation is

> not comfortable for folks who are new to something. IMO.

>

> Peace,

>

> Jaxi

>

>

>

> > dear Kris,

> >

> > blessings and greetings to you. to confirm, any form of isolated

> > sucrose|glucose|fructose or any other form of organically embedded

> > carbohydrates

> > is not what i humbly suggest to you nor anyone ever. mother nature

> > is primary not an 'alternative' as we say and i have too often seen in my

> > perspective past. the mainstream is the alternative to that which

> precedes

> > it

> > always, nature. consider the energetics of the plants that we use for

> > brewing? what is cane? it is a grass plant...are we grass eaters? or

> > selective

> > grass eaters now? for some new thought provocation is my intent in this

> > matter.

> > also, think about the initial intent and rationale that brought

> > about the design of manipulated carbohydrates from plants. . .we still

> are

> > not

> > getting it fully and clearly now

> > in the wiser of ourselves. the fundamental flaw with the granulated toxin

> > is

> > that it does not exist without the

> > willful intent of another human being. and what is the motive(s) of the

> > person{s} who has contrived such a

> > chemical? refined is code talk|doublespeak for avoid this if you have any

> > conscious sense revolving inside of your mind|discerning abilities.. oh

> why

> > do

> > we not perceive that which is ever present right before our faces?

> >

> >

> > i only suggest what mother nature provides in creation. she produces

> > fruits,

> > saps, resins, wax, sweet herbs and quite a bounty in abundance when left

> to

> > her

> > incomprehensible abilities. we humans are a so peculiar-

> > creature: poisoning the very air that we all breathe and cutting the

> earth

> > from

> > beneath our own feet while, exclusively, being the only creature that

> > arbitrarily turns against its own kind so whimsically. yet, and still, we

> > possess an immense capacity to radiate love to ourselves and other

> > lifeforms in

> > the universe...microbes

> > in kombucha included of course :-) so, let us be on the progression side

> > of

> > evolution rather than devolution.

> > the politics of drug|isolated sugars is beyond thick! remember, umpteen

> > people

> > were forced into transition of their lives and fought in wars over this

> > precise

> > " trade commodity " ! this is not just some solemn sweetness

> >

> > let them in presence heed the wisdom within,

> >

> > ~Rezz

> >

> >

> >

> >

> >

> >

> > ________________________________

> >

> > To: original_kombucha

> > Sent: Mon, April 4, 2011 7:32:47 AM

> > Subject: Questions from a newbie

> >

> >

> > Thank you Rezz, for your very comprehensive reply.

> >

> > So just to confirm, it would be better to use unrefined cane sugar not

> > white

> > refined as I was originally told? Or is there a better alternative? I

> > always

> > thought it was strange to use refined white sugar, but assumed it was

> > because

> > unrefined sugar might introduce contaminants in to the brewing mixture.

> >

> > Kris

> >

> >

[Guest guest]

I am about ready to tell you to go screw yourself!!!! Oh wait I just did!!

You are making this list completly unenjoyable and misleading people with all of

your dribble!

This is a friggin' simple thing. Why don't you go and start your own high and

mighty, holier than thou group because you just piss me

off!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!\

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

>

> dear Kris,

>

> blessings and greetings to you. to confirm, any form of isolated

> sucrose|glucose|fructose or any other form of organically embedded

carbohydrates

> is not what i humbly suggest to you nor anyone ever. mother nature

> is primary not an 'alternative' as we say and i have too often seen in my

> perspective past. the mainstream is the alternative to that which precedes it

> always, nature. consider the energetics of the plants that we use for

> brewing? what is cane? it is a grass plant...are we grass eaters? or selective

> grass eaters now? for some new thought provocation is my intent in this

matter.

> also, think about the initial intent and rationale that brought

> about the design of manipulated carbohydrates from plants. . .we still are not

> getting it fully and clearly now

> in the wiser of ourselves. the fundamental flaw with the granulated toxin is

> that it does not exist without the

> willful intent of another human being. and what is the motive(s) of the

> person{s} who has contrived such a

> chemical? refined is code talk|doublespeak for avoid this if you have any

> conscious sense revolving inside of your mind|discerning abilities.. oh why do

> we not perceive that which is ever present right before our faces?

>

>

> i only suggest what mother nature provides in creation. she produces fruits,

> saps, resins, wax, sweet herbs and quite a bounty in abundance when left to

her

> incomprehensible abilities. we humans are a so peculiar-

> creature: poisoning the very air that we all breathe and cutting the earth

from

> beneath our own feet while, exclusively, being the only creature that

> arbitrarily turns against its own kind so whimsically. yet, and still, we

> possess an immense capacity to radiate love to ourselves and other lifeforms

in

> the universe...microbes

> in kombucha included of course :-) so, let us be on the progression side of

> evolution rather than devolution.

> the politics of drug|isolated sugars is beyond thick! remember, umpteen people

> were forced into transition of their lives and fought in wars over this

precise

> " trade commodity " ! this is not just some solemn sweetness

>

> let them in presence heed the wisdom within,

>

> ~Rezz

>

>

>

>

>

>

> ________________________________

>

> To: original_kombucha

> Sent: Mon, April 4, 2011 7:32:47 AM

> Subject: Questions from a newbie

>

>

> Thank you Rezz, for your very comprehensive reply.

>

> So just to confirm, it would be better to use unrefined cane sugar not white

> refined as I was originally told? Or is there a better alternative? I always

> thought it was strange to use refined white sugar, but assumed it was because

> unrefined sugar might introduce contaminants in to the brewing mixture.

>

> Kris

>

>