Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 greetings all, --------------------------------------------------------------------------------\ ------------------------------------------------------------ " It may sound counter-intuitive and for many of us even counter-productive but White sugar is one of the best to brew with " ???!!! --------------------------------------------------------------------------------\ ------------------------------------------------------------ it sounds counter-intuitive because it is, period. how else can 'one of the best' be counter-productive AND counter-intuitive, really? that makes no realistic sense. it is contradictory of itself. this is confusion and our unwillingness to overthrow corporate advertising. any carbohydrate present outside of and apart from a whole (food) organism is a drug by all dictionary|encyclopedia's definitions... why are we just following misguided recipes which we did not originate? where is personal growth & innovation? why do we still try to outdo mother nature, as she does the best available always?! a scoby does not only require carbohydrates in order to thrive }{ ________________________________ To: original_kombucha Sent: Thu, May 5, 2011 9:15:33 AM Subject: Re: Re: Brown Sugar Hi Brown sugar is usually white sugar to which some molasses has been added ... it is not " wrong " to brew with it. It imparts its taste to the KT and in some cases a strong, not so good smell/taste. It may sound counter-intuitive and for many of us even counter-productive but White sugar is one of the best to brew with. It is in most case pure sucrose, not the healthiest biological compound, however once processed by the micro-organisms that are in the well fermented kombucha Tea, it is transformed/processed into definite health giving compounds.. The micro-organisms feed n the pure sucrose and not much of it is left .. But indeed one can use Brown sugar, Turbinado is even better .. both have their strong taste ....White Sugar however does work and very well. I have available pure cane juice and will try to brew with it .. Likely results should be very good nd with a strong taste ... Cinsce it is not " cooked " it will likely be as raw as one can get ..Will report to you all on the experiment. Frantz Subject: Re: Brown Sugar To: original_kombucha Date: Wednesday, May 4, 2011, 8:42 PM I think it depends on which 'brown sugar' you are referring to: the kind that is organic or unrefined, or the kind you pack down when you are making cookies. The one used in basic cookie recipes, light and dark brown sugar, is not pure sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you are using it for the first fermentation, it will probably give you a different product from what the original KT is intended to be. It's a thought. Maybe someone else has other thoughts... --XSAC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 Rezz I understand where you coming from. I however do believe that there are ways for nature to reclaim things we have taken from it .. There is such a notion as " Ideal " as ideal and other as what is possible, achievable, obtainable. White Sugar is pure sucrose or close to it . Are we agreement with that? White sugar has few of the other chemicals in ot if any... What happen when the micro-organisms in Kombucha process the Sucrose and what is in the Tea? a wonderful food, full of enzymes, pre-biotics, Pro-biotic, vitamins, beneficial acids and more than I can remember... Using a more complete source of sucrose like Molasses is likely to provide even more nutrition but ... and to me that is the crux of the matter what we get with white sugar is more than decent ...Wouldn't you say? There is a different level of complexity associated with brewing with Molasses which is and truly there is a taste that is not to many people liking meanwhile White sugar tends to produce a good brew to which one can always Molasses for second fermentation ... So it is counter-intuitive that something as dead as refined sucrose can contribute to bring health .... It is dead after all .. Well nature recycles Now about counter-productive .. Again everything is taken out of the cane sugar until only sucrose remains ... You are left with something that has NO nutritional value for humans , close to a metabolic poison ... using it would be not producing anything good..Right? Well not really .... we know that is not the case, both from our own observations and researches conducted by Scientists .. I fail to see the contradiction ... Nature shows adaptation as a way to strive and survive, shouldn't we emulate it? By feeding good microorganisms with something dead they love, sucrose ( I know they love other stuff bu they strive on a diet of pure sucrose very well not us however) we get soomething vibrant alive and health-giving .. Until proven of the contrary.. I maintain that it seems that White Sugar is one of the best to brew your KT .. I don't think it is the best ... I try not to be dogmatic .. I fail often but I persist.. I'll continue trying .... Frantz Subject: Re: Brown Sugar To: original_kombucha Date: Wednesday, May 4, 2011, 8:42 PM I think it depends on which 'brown sugar' you are referring to: the kind that is organic or unrefined, or the kind you pack down when you are making cookies. The one used in basic cookie recipes, light and dark brown sugar, is not pure sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you are using it for the first fermentation, it will probably give you a different product from what the original KT is intended to be. It's a thought. Maybe someone else has other thoughts... --XSAC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 Rezz I understand where you coming from. I however do believe that there are ways for nature to reclaim things we have taken from it .. There is such a notion as " Ideal " as ideal and other as what is possible, achievable, obtainable. White Sugar is pure sucrose or close to it . Are we agreement with that? White sugar has few of the other chemicals in ot if any... What happen when the micro-organisms in Kombucha process the Sucrose and what is in the Tea? a wonderful food, full of enzymes, pre-biotics, Pro-biotic, vitamins, beneficial acids and more than I can remember... Using a more complete source of sucrose like Molasses is likely to provide even more nutrition but ... and to me that is the crux of the matter what we get with white sugar is more than decent ...Wouldn't you say? There is a different level of complexity associated with brewing with Molasses which is and truly there is a taste that is not to many people liking meanwhile White sugar tends to produce a good brew to which one can always Molasses for second fermentation ... So it is counter-intuitive that something as dead as refined sucrose can contribute to bring health .... It is dead after all .. Well nature recycles Now about counter-productive .. Again everything is taken out of the cane sugar until only sucrose remains ... You are left with something that has NO nutritional value for humans , close to a metabolic poison ... using it would be not producing anything good..Right? Well not really .... we know that is not the case, both from our own observations and researches conducted by Scientists .. I fail to see the contradiction ... Nature shows adaptation as a way to strive and survive, shouldn't we emulate it? By feeding good microorganisms with something dead they love, sucrose ( I know they love other stuff bu they strive on a diet of pure sucrose very well not us however) we get soomething vibrant alive and health-giving .. Until proven of the contrary.. I maintain that it seems that White Sugar is one of the best to brew your KT .. I don't think it is the best ... I try not to be dogmatic .. I fail often but I persist.. I'll continue trying .... Frantz Subject: Re: Brown Sugar To: original_kombucha Date: Wednesday, May 4, 2011, 8:42 PM I think it depends on which 'brown sugar' you are referring to: the kind that is organic or unrefined, or the kind you pack down when you are making cookies. The one used in basic cookie recipes, light and dark brown sugar, is not pure sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you are using it for the first fermentation, it will probably give you a different product from what the original KT is intended to be. It's a thought. Maybe someone else has other thoughts... --XSAC Quote Link to comment Share on other sites More sharing options...
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