Brown Sugar?

[Guest guest]

greetings all,

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" It may sound counter-intuitive and for many of us even counter-productive but

White sugar is one of the best to brew with " ???!!!

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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 }{

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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