Re: San Francisco Tap Water (Chloramine)

[Guest guest]

Hey , i think you're probably asking about chlorine? Chlorine will dissipate

from water if open to the air and given enough time, or you can remove it by

boiling. The latter is probably best, be sure to cool it to room temp and aerate

it. Not sure if chlorinated water will outright kill the scoby, but it certainly

is not good for it. - Woody

Subject: San Francisco Tap Water (Chloramine)

To: original_kombucha

Date: Wednesday, April 11, 2012, 4:59 PM

 

Hey everyone! I'm looking at getting in to making my own kombucha.

I have a question about San Francisco tap water and the chloramine in it.

Is the 3-4 ppm enough to destroy a culture? I've heard that boiling water and

introducing organic materials (like tea) neutralizes it.

House Kombucha, which is one of our most popular brands out here, also says they

use Hetch Hetchy water. But I don't know if they do anything to treat it.

Basically, is there anyone here who uses SF tap water, and do you know how to

ensure that I can make consistently good batches of kombucha using it (if

possible)?

[Guest guest]

Hey , i think you're probably asking about chlorine? Chlorine will dissipate

from water if open to the air and given enough time, or you can remove it by

boiling. The latter is probably best, be sure to cool it to room temp and aerate

it. Not sure if chlorinated water will outright kill the scoby, but it certainly

is not good for it. - Woody

Subject: San Francisco Tap Water (Chloramine)

To: original_kombucha

Date: Wednesday, April 11, 2012, 4:59 PM

 

Hey everyone! I'm looking at getting in to making my own kombucha.

I have a question about San Francisco tap water and the chloramine in it.

Is the 3-4 ppm enough to destroy a culture? I've heard that boiling water and

introducing organic materials (like tea) neutralizes it.

House Kombucha, which is one of our most popular brands out here, also says they

use Hetch Hetchy water. But I don't know if they do anything to treat it.

Basically, is there anyone here who uses SF tap water, and do you know how to

ensure that I can make consistently good batches of kombucha using it (if

possible)?

[Guest guest]

Here's a link on chloramine- it's apparently a combination of ammonia and

chlorine- because chlorine by itself just wasn't toxic enough-

http://www.chloramine.org/chloraminefacts.htm

--

Basically, is there anyone here who uses SF tap water, and do you know how to

ensure that I can make consistently good batches of kombucha using it (if

possible)?

[Guest guest]

No it is chloramine. A bond between chlorine and ammonia which is what is used

in SF tap water.

Has anybody had luck using campden tablets with kombucha prior to tea steeping?

That is sometimes used in beer making.

>

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> Subject: San Francisco Tap Water (Chloramine)

> To: original_kombucha

> Date: Wednesday, April 11, 2012, 4:59 PM

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> Hey everyone! I'm looking at getting in to making my own kombucha.

>

>

>

> I have a question about San Francisco tap water and the chloramine in it.

>

>

>

> Is the 3-4 ppm enough to destroy a culture? I've heard that boiling water and

introducing organic materials (like tea) neutralizes it.

>

>

>

> House Kombucha, which is one of our most popular brands out here, also says

they use Hetch Hetchy water. But I don't know if they do anything to treat it.

>

>

>

> Basically, is there anyone here who uses SF tap water, and do you know how to

ensure that I can make consistently good batches of kombucha using it (if

possible)?

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[Guest guest]

Chloramine and chlorine are two different beasts used to sanitize drinking

water. Chlorine will evaporate in standing water or quickly if boiled.

Chloramine will not, it is much harder to remove from your water. Do a

google search for filters that remove chloramine or how else to neutralize

it. I do not know if 3-4ppm are enough to affect the kombucha culture...why

don't you try it and let us know? I'm sure there are others here who have

chloramine in there water who would like to know as well.

On Wed, Apr 11, 2012 at 2:59 PM, ryan.ellenburg wrote:

> **

>

>

> Hey everyone! I'm looking at getting in to making my own kombucha.

>

> I have a question about San Francisco tap water and the chloramine in it.

>

> Is the 3-4 ppm enough to destroy a culture? I've heard that boiling water

> and introducing organic materials (like tea) neutralizes it.

>

> House Kombucha, which is one of our most popular brands out here, also

> says they use Hetch Hetchy water. But I don't know if they do anything to

> treat it.

>

> Basically, is there anyone here who uses SF tap water, and do you know how

> to ensure that I can make consistently good batches of kombucha using it

> (if possible)?

>

>

>

>

>

[Guest guest]

Chloramine and chlorine are two different beasts used to sanitize drinking

water. Chlorine will evaporate in standing water or quickly if boiled.

Chloramine will not, it is much harder to remove from your water. Do a

google search for filters that remove chloramine or how else to neutralize

it. I do not know if 3-4ppm are enough to affect the kombucha culture...why

don't you try it and let us know? I'm sure there are others here who have

chloramine in there water who would like to know as well.

On Wed, Apr 11, 2012 at 2:59 PM, ryan.ellenburg wrote:

> **

>

>

> Hey everyone! I'm looking at getting in to making my own kombucha.

>

> I have a question about San Francisco tap water and the chloramine in it.

>

> Is the 3-4 ppm enough to destroy a culture? I've heard that boiling water

> and introducing organic materials (like tea) neutralizes it.

>

> House Kombucha, which is one of our most popular brands out here, also

> says they use Hetch Hetchy water. But I don't know if they do anything to

> treat it.

>

> Basically, is there anyone here who uses SF tap water, and do you know how

> to ensure that I can make consistently good batches of kombucha using it

> (if possible)?

>

>

>

>

>

[Guest guest]

Everything I've read indicates that you cannot remove chloramine by 1) boiling

water, or 2) leaving it uncovered for 24 hours. (The ways many people advise to

remove chlorine.) Since my municipality also uses chloramine treatment (as many

do), I choose to use distilled water.

BTW, it appears that water from Hetch Hetchy Valley that makes its way to SFPUC

*is* treated with chloramine:

" The Hetch Hetchy water supply... is only treated with lime for corrosion

control, hypochlorination for primary disinfection, chloramination for secondary

disinfection, and fluoridation for the prevention of dental cavities... "

from

http://www.water.ca.gov/pubs/environment/hetch_hetchy_restoration_study/hetch_he\

tchy_restoration_study_report.pdf

And it appears that House Kombucha does NOT treat their water, other than

heating it to brew the tea... In the following YouTube video, proprietor Rana

Chang demonstrates the way they add heated water to the tea:

House Kombucha tour with proprietor Rana Chang

Chang says that previously they boiled water on a hot plate! But they only seem

to heat water for making tea, no pre-boiling to remove pathogens, etc. So if

it's good enough for them...? <shrug>

My personal feeling is that starting with distilled water ensures consistency,

and a good product. (It also removes a variable, which helps w/ troubleshooting

in those rare instances where the kombucha does not turn out quite as I prefer.)

But I'm a strong believer also in fermenting/storing only in glass; I choose to

not use food-grade plastic or stainless steel, even though others do. So to

each his/her own!

I encourage you to listen to your inner voice -- determine what resonates with

you -- to decide whether you feel you need to treat your water. If you drink

the same water from your tap, for instance, why wouldn't you make kombucha with

it?

HTH,

Vicki in Orlando

>

> Hey everyone! I'm looking at getting in to making my own kombucha.

>

> I have a question about San Francisco tap water and the chloramine

> in it.

>

> Is the 3-4 ppm enough to destroy a culture? I've heard that boiling

> water and introducing organic materials (like tea) neutralizes it.

>

> House Kombucha, which is one of our most popular brands out here,

> also says they use Hetch Hetchy water. But I don't know if they do

> anything to treat it.

>

> Basically, is there anyone here who uses SF tap water, and do you

> know how to ensure that I can make consistently good batches of

> kombucha using it (if possible)?

>

>

[Guest guest]

Everything I've read indicates that you cannot remove chloramine by 1) boiling

water, or 2) leaving it uncovered for 24 hours. (The ways many people advise to

remove chlorine.) Since my municipality also uses chloramine treatment (as many

do), I choose to use distilled water.

BTW, it appears that water from Hetch Hetchy Valley that makes its way to SFPUC

*is* treated with chloramine:

" The Hetch Hetchy water supply... is only treated with lime for corrosion

control, hypochlorination for primary disinfection, chloramination for secondary

disinfection, and fluoridation for the prevention of dental cavities... "

from

http://www.water.ca.gov/pubs/environment/hetch_hetchy_restoration_study/hetch_he\

tchy_restoration_study_report.pdf

And it appears that House Kombucha does NOT treat their water, other than

heating it to brew the tea... In the following YouTube video, proprietor Rana

Chang demonstrates the way they add heated water to the tea:

House Kombucha tour with proprietor Rana Chang

Chang says that previously they boiled water on a hot plate! But they only seem

to heat water for making tea, no pre-boiling to remove pathogens, etc. So if

it's good enough for them...? <shrug>

My personal feeling is that starting with distilled water ensures consistency,

and a good product. (It also removes a variable, which helps w/ troubleshooting

in those rare instances where the kombucha does not turn out quite as I prefer.)

But I'm a strong believer also in fermenting/storing only in glass; I choose to

not use food-grade plastic or stainless steel, even though others do. So to

each his/her own!

I encourage you to listen to your inner voice -- determine what resonates with

you -- to decide whether you feel you need to treat your water. If you drink

the same water from your tap, for instance, why wouldn't you make kombucha with

it?

HTH,

Vicki in Orlando

>

> Hey everyone! I'm looking at getting in to making my own kombucha.

>

> I have a question about San Francisco tap water and the chloramine

> in it.

>

> Is the 3-4 ppm enough to destroy a culture? I've heard that boiling

> water and introducing organic materials (like tea) neutralizes it.

>

> House Kombucha, which is one of our most popular brands out here,

> also says they use Hetch Hetchy water. But I don't know if they do

> anything to treat it.

>

> Basically, is there anyone here who uses SF tap water, and do you

> know how to ensure that I can make consistently good batches of

> kombucha using it (if possible)?

>

>

[Guest guest]

over at compost tea group they are using 0.2g of vitamin C (ascorbic acid) or

1/2 lemon juice per 5gal of chloraminated tap water. or fulvic/humic acids. or

old socks. anything organic will do for the cl to oxidize, so yeah, tea and

sugar will make the environment safe for the scoby by the time it's introduced.

[Guest guest]

Hi ,

Scobies are pretty durable. People all around the world make their kombucha with

their tap water. I don't remember San Francisco water as tasting unusual,

compared to other cities' tap water. In SF, there have got to be thousands of

people home brewing kombucha with tap water! Just go ahead and make your

kombucha according to the standard recipe and see how it goes. It will probably

turn out great.

---Olivia

>

> Hey everyone! I'm looking at getting in to making my own kombucha.

>

> I have a question about San Francisco tap water and the chloramine in it.

>

> Is the 3-4 ppm enough to destroy a culture? I've heard that boiling water and

introducing organic materials (like tea) neutralizes it.

>

> House Kombucha, which is one of our most popular brands out here, also says

they use Hetch Hetchy water. But I don't know if they do anything to treat it.

>

> Basically, is there anyone here who uses SF tap water, and do you know how to

ensure that I can make consistently good batches of kombucha using it (if

possible)?

>

>

>

[Guest guest]

Hi ,

Scobies are pretty durable. People all around the world make their kombucha with

their tap water. I don't remember San Francisco water as tasting unusual,

compared to other cities' tap water. In SF, there have got to be thousands of

people home brewing kombucha with tap water! Just go ahead and make your

kombucha according to the standard recipe and see how it goes. It will probably

turn out great.

---Olivia

>

> Hey everyone! I'm looking at getting in to making my own kombucha.

>

> I have a question about San Francisco tap water and the chloramine in it.

>

> Is the 3-4 ppm enough to destroy a culture? I've heard that boiling water and

introducing organic materials (like tea) neutralizes it.

>

> House Kombucha, which is one of our most popular brands out here, also says

they use Hetch Hetchy water. But I don't know if they do anything to treat it.

>

> Basically, is there anyone here who uses SF tap water, and do you know how to

ensure that I can make consistently good batches of kombucha using it (if

possible)?

>

>

>