Sugar Solutions 2

[Guest guest]

greetings all,

mother nature is more intelligent than we are, clearly. she proceeds forward

doing what needs to be done without contemplating her movements as we humans do.

whole sugars means whole foods from

our perspective as human beings. it is we humans that came up with these

segregated sweeteners-

in name, calling them sucrose|fructose|dextrose|glucose, etc. not mother

nature! those are not their

(the plants) definitions. why do we so often only say sugar? sugars are

underneath carbohydrates...

meaning carbon & hydrogen containing simply. no organism in nature lives &

thrives on a single type

of nutrient perpetually. we must not deceive ourselves here. nature is about

relationship with every

form of life that is contacted- moment to moment. nature does not do

monoculture, mono-nutrients,

(re)seed itself into the earth in perfectly parallel straight 90 degree angle

rows or rely on just single

nutrients in the sense of one at a time. we humans came up with such constraints

to place on them.

planet earth before corporate advertising,

~Rezz

________________________________

To: original_kombucha

Sent: Fri, May 6, 2011 3:00:47 PM

Subject: Re: Sugar alternative experiment

To: original_kombucha

Sent: Friday, May 6, 2011 8:22 AM

Subject: Sugar alternative experiment

I just wanted to share my results: I brewed 1 gallon of KT using 5 green tea

bags and 2 black tea bags. I combined the un-sweetened tea with 2 cups of

loosely packed organic raisins along with 1/3 of a Scoby that I grew from a

bottle of GT's original. I just put the dry raisins in the brewing vessel along

with the tea. The raisins originally sank to the bottom but eventually floated

to the top during the fermentation process. The baby Scoby did not form very

well because of the floating raisins but the resultant KT after 8 days of

brewing was very pleasing. Great taste and a good amount of carbonation. I

really like using this form of natural sugar. The journey continues ... Cheers

....

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, I might just try that.

I was thinking about pouring boiling water over the raisins (or sultanas, or

currants?) and liquidising them before adding them to the cool water and =

Kombucha culture? I'm just kind of thinking it over in my head.

Would that not kill off any extra unwanted yeasts stemming from the grapes?

Of course, you know what brewing like this means? It's not whole sucrose, but

fructose at that point... still sugar! Very interesting!

Let's experiment away!! ;-)

Margret:-) UK

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