Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 Well, what is bad? In Iceland they eat putrified shark... and in China they drink some kind of snake wine made of poisonous snakes in some liquid that ferments... just saw that on Globetrekker. Uhggg... But, I think, honestly, your BIL's concern is misplaced. Tea might go bad on its own, though in Russia they leave very strong tea sit in a little tea pot all day and add hot water to a little pouring in a cup all day. Kombucha tea however, unless the mother is sick I really doubt that it would develop any harmful bacteria. maria. On Mon, 2 Jan 2006 16:05:52 -0800 (PST) Duran writes: I just brewed my third batch of K. Tea and the water was still lukewarm/warm when I put the scoby in. Is that a no-no? Did I just ruin my Kombucha? Also, my BIL, who works in the food industry, expressed concern over my K. Tea and went on and on about how tea can go bad very fast and make you very sick, like food poisoning sick. Is there a way to know if our K. Tea has gone bad? Thanks for the help Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 >I just brewed my third batch of K. Tea and the water was still >lukewarm/warm when I put the scoby in. Is that a no-no? Did I just ruin my >Kombucha? Probably not. I have heard that the SCOBY can survive 140 degrees F, but then also heard that it starts dying at 120 degrees F. not sure which is true. > Also, my BIL, who works in the food industry, expressed concern over > my K. Tea and went on and on about how tea can go bad very fast and make > you very sick, like food poisoning sick. Is there a way to know if our K. > Tea has gone bad? if you continue to brew and drink KT you'll find that uneducated people will take every opportunity to convince you that KT is dangerous and possibly deadly. It is an extremely healthy food, but it doesn't look like a Coca-Cola, so people are afraid of it and feel threatened by it. That may sound a bit extreme, but if you look at the facts behind my statement, you will likely agree with me that people overreact to KT out of fear, a fear that operates on many levels. BIL is just repeating what he's been told, and doesn't know the facts about KT; what is shameful about our society is that someone who works in food service does not know the chemistry involved and why KT is safe. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 i've used lukewarm tea my last few batches, no problems at all. Duran wrote: I just brewed my third batch of K. Tea and the water was still lukewarm/warm when I put the scoby in. Is that a no-no? Did I just ruin my Kombucha? Also, my BIL, who works in the food industry, expressed concern over my K. Tea and went on and on about how tea can go bad very fast and make you very sick, like food poisoning sick. Is there a way to know if our K. Tea has gone bad? Thanks for the help --------------------------------- Yahoo! for Good - Make a difference this year. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 In message you wrote: > i've used lukewarm tea my last few batches, no problems at all. > > Duran wrote: I just brewed my third batch of K. Tea and the water was still lukewarm/warm when I put the scoby in. Is that a no-no? Did I just ruin my Kombucha? I think it is very unlikely. My bet is it'll be o.k. > Also, my BIL, who works in the food industry, expressed concern over my > K. Tea and went on and on about how tea can go bad very fast and make you > very sick, like food poisoning sick. Is there a way to know if our K. Tea > has gone bad? In 20 ish years of brewing KT, NEVER EVEN ONCE did I brew a KT that made me (or anyone else) sick. As the fermentation progresses normally and the KT becomes increasingly acidic its keeping quality will increase because vinegar is anti-bacterial and anti-fungal. The best indicator that all is well with your KT would be smelling and tasting it after about 7 days of brewing: Should smell pleasantly acidic, vinegarish, and taste a bit like still or bubbly cider. It is possible that it is still too sweet at that point and needs several more days or even weeks to arrive at its best acidity which is also the the healthiest. This depends also on the balance of the bacteria/yeasts in your brew. A brew with more yeasts will ferment faster and become sour quicker, while a brew with a stronger bacteria side tends to take longer to brew, but is usually more palatable........ Both brews are healthy! I genuinely think that your KT will be just fine and the best thing you can do this new year is not to worry. Your Kombucha is a great ally in fighting the bad bacteria and fungal spores that might be resident in your gut or poisons lodging in various parts of your body. I hope you will come to trust also your own ability to brew your own KT just right which you can do by sticking to a good recipe, asking questions as you go along if you are uncertain about anything. Enjoy your brewing and drinking and have confidence that all is well. With best wishes for 2006, kombuchaly, Margret:-) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.elijahlist.com +---------------------------------------------------------------+ on't tell God how big your storm is .. tell your storm how big God is! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 I just brewed my third batch of K. Tea and the water was still lukewarm/warm when I put the scoby in. Is that a no-no? Did I just ruin my Kombucha? > > I think it is very unlikely. My bet is it'll be o.k. > > > Also, my BIL, who works in the food industry, expressed concern over my > > K. Tea and went on and on about how tea can go bad very fast and make you > > very sick, like food poisoning sick. Is there a way to know if our K. Tea > > has gone bad? > > In 20 ish years of brewing KT, NEVER EVEN ONCE did I brew a KT that > made me (or anyone else) sick. As the fermentation progresses normally > and the KT becomes increasingly acidic its keeping quality will increase > because vinegar is anti-bacterial and anti-fungal. > > The best indicator that all is well with your KT would be smelling and > tasting it after about 7 days of brewing: > > Should smell pleasantly acidic, vinegarish, and taste a bit like > still or bubbly cider. It is possible that it is still too sweet at that > point and needs several more days or even weeks to arrive at its best > acidity which is also the the healthiest. > > This depends also on the balance of the bacteria/yeasts in your brew. > A brew with more yeasts will ferment faster and become sour quicker, > while a brew with a stronger bacteria side tends to take longer to brew, > but is usually more palatable........ Both brews are healthy! > > I genuinely think that your KT will be just fine and the best thing you can > do this new year is not to worry. > Your Kombucha is a great ally in fighting the bad bacteria and fungal > spores that might be resident in your gut or poisons lodging in various > parts of your body. I hope you will come to trust also your own ability > to brew your own KT just right which you can do by sticking to a good > recipe, asking questions as you go along if you are uncertain about anything. > > Enjoy your brewing and drinking and have confidence that all is well. > > With best wishes for 2006, > > kombuchaly, > > Margret:-) > > > > -- > +---------------------------------------------------------------+ > Minstrel@t... > <)))<>< http://www.therpc.f9.co.uk <)))<>< > http://www.AnswersInGenesis.com > http://www.elijahlist.com > +---------------------------------------------------------------+ > on't tell God how big your storm is .. tell your storm how big God is! Hello, I have just joined this group after hearing about the health- boosting effects of kt. However, I have also read how an acidic environment in our body makes us more prone to diseases like cancer. Are the acids in this tea promoting increased acidity in our bodies? Whatever you can tell me will be much appreciated. Thanks. Quote Link to comment Share on other sites More sharing options...
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