Re: WORRIED ABOUT HARMING MYSELF

January 15, 2006

Sharron, yes you could harm yourself with KT that is not brewed correctly.

But, I don't think you have harmed yourself. A person could harm themselves

if the brewing KT became contaminated with mold. You didn't mention mold

and I am assuming that you do not have mold contamination. Another way you

could harm yourself is by consuming too much strong KT. If your brew has

actually turned to vinegar, it is acidic and could give you a chemical burn

to tender tissues anywhere along your digestive tract. If you still have

your original culture you can still start a new batch using the vinegary

brew as the protective layer over the original culture. One often

overlooked warm place to brew would be in the water heater closet or the

central heating closet. If the water heater or the central heating system

are not enclosed, you may have to do as some others have done and use a

heating pad or an electric blanket to warm the brew. Myself, I use a

heating cord that is designed to be wrapped around an exposed pipe to keep

it from freezing. I taped the heating cord to the inside of a cardboard box

and monitored the temperature until I achieved a steady 70 degrees. I cut

holes in the box to allow fresh air inside and to regulate the temperature

inside the box. I put my two gallon brewing jars inside the box and monitor

them frequently.

Subject: WORRIED ABOUT HARMING MYSELF

THIS MAY SEEM A LITTLE OVER THE TOP BUT CAN YOU

ACTUALLY HARM YOURSELF BY DRINKING KT IF IT ISN'T

MADE CORRECTLY? HAVE MADE A COUPLE OF BATCHES BUT

BOTH HAVE TASTED LIKE VINEGAR. ALSO IF THE

TEA TASTES OK BUT I HAVE NO PROPER OFFSPRING SHOULD

I GO WITH THAT RATHER THAN WAIT TILL A CULTURE HAS FORMED?

I HAVN'T GOT A PLACE IN MY HOUSE THAT'S VERY WARM.

REALLY NEED SOME HELP

THANKS

SHARRON

January 15, 2006

Hi Sharron,

Kombucha that has had mold growing on it isn't good to drink and can

make you ill, so I have heard.

Sloshing K over the SCOBY prevents strange molds from growing on the

SCOBY - do this one a day.

Please remember to release the caps lock or we'll think you are shouting.

K that tastes like vinegar has been let ferment a little too long. Its

still good and is perfect as starter tea for the next batch.

Patience and starter (vinegar like) tea will eventually allow a baby to

form.

Good luck.

Sue (au).

sharronmcc wrote:

> THIS MAY SEEM A LITTLE OVER THE TOP BUT CAN YOU

> ACTUALLY HARM YOURSELF BY DRINKING KT IF IT ISN'T

> MADE CORRECTLY? HAVE MADE A COUPLE OF BATCHES BUT

> BOTH HAVE TASTED LIKE VINEGAR. ALSO IF THE

> TEA TASTES OK BUT I HAVE NO PROPER OFFSPRING SHOULD

> I GO WITH THAT RATHER THAN WAIT TILL A CULTURE HAS FORMED?

> I HAVN'T GOT A PLACE IN MY HOUSE THAT'S VERY WARM.

>

> REALLY NEED SOME HELP

> THANKS

> SHARRON

January 15, 2006

i think CAPS LOCK is something you should disregard, read the message, she

is looking for help... have a heart CAPS LOCK in the middle of a message is

meant to inflame, but when some one does it doesn't mean disrespect....

This is the rudest place I have seen.. You let people ramble on off topic

but when someone does CPA you explodeIdo bellive a lot of you just want to

bitch about something...

~~PEACE~~

HippeeSandee

http://hippeesandee.com/

HippeeSandee's Endless Mountains Realm

sandee@...

Re: WORRIED ABOUT HARMING MYSELF

> Hi Sharron,

> Kombucha that has had mold growing on it isn't good to drink and can

> make you ill, so I have heard.

> Sloshing K over the SCOBY prevents strange molds from growing on the

> SCOBY - do this one a day.

> Please remember to release the caps lock or we'll think you are shouting.

> K that tastes like vinegar has been let ferment a little too long. Its

> still good and is perfect as starter tea for the next batch.

> Patience and starter (vinegar like) tea will eventually allow a baby to

> form.

> Good luck.

> Sue (au).

>

> sharronmcc wrote:

>

>> THIS MAY SEEM A LITTLE OVER THE TOP BUT CAN YOU

>> ACTUALLY HARM YOURSELF BY DRINKING KT IF IT ISN'T

>> MADE CORRECTLY? HAVE MADE A COUPLE OF BATCHES BUT

>> BOTH HAVE TASTED LIKE VINEGAR. ALSO IF THE

>> TEA TASTES OK BUT I HAVE NO PROPER OFFSPRING SHOULD

>> I GO WITH THAT RATHER THAN WAIT TILL A CULTURE HAS FORMED?

>> I HAVN'T GOT A PLACE IN MY HOUSE THAT'S VERY WARM.

>>

>> REALLY NEED SOME HELP

>> THANKS

>> SHARRON

>

January 16, 2006

??? When I first started on email I appreciated people telling me about the

caps. This list seems to be filled with very caring people. I can't believe that

in 6 days my IBS is significantly better. I have been suffering for years with

this.

Re: WORRIED ABOUT HARMING MYSELF

> Hi Sharron,

> Kombucha that has had mold growing on it isn't good to drink and can

> make you ill, so I have heard.

> Sloshing K over the SCOBY prevents strange molds from growing on the

> SCOBY - do this one a day.

> Please remember to release the caps lock or we'll think you are shouting.

> K that tastes like vinegar has been let ferment a little too long. Its

> still good and is perfect as starter tea for the next batch.

> Patience and starter (vinegar like) tea will eventually allow a baby to

> form.

> Good luck.

> Sue (au).

>

> sharronmcc wrote:

>

>> THIS MAY SEEM A LITTLE OVER THE TOP BUT CAN YOU

>> ACTUALLY HARM YOURSELF BY DRINKING KT IF IT ISN'T

>> MADE CORRECTLY? HAVE MADE A COUPLE OF BATCHES BUT

>> BOTH HAVE TASTED LIKE VINEGAR. ALSO IF THE

>> TEA TASTES OK BUT I HAVE NO PROPER OFFSPRING SHOULD

>> I GO WITH THAT RATHER THAN WAIT TILL A CULTURE HAS FORMED?

>> I HAVN'T GOT A PLACE IN MY HOUSE THAT'S VERY WARM.

>>

>> REALLY NEED SOME HELP

>> THANKS

>> SHARRON

>

January 16, 2006

Thanks for the advise. I think i'm going to invest in a heating tray

because at the moment i'm just guessing. I'm sick of drinking

vinegary KT. Is there somewhere i could buy ready made KT that is of

good quality so i would know what it should taste like?

Sorry for shouting,

Sharron

>

> THIS MAY SEEM A LITTLE OVER THE TOP BUT CAN YOU

> ACTUALLY HARM YOURSELF BY DRINKING KT IF IT ISN'T

> MADE CORRECTLY? HAVE MADE A COUPLE OF BATCHES BUT

> BOTH HAVE TASTED LIKE VINEGAR. ALSO IF THE

> TEA TASTES OK BUT I HAVE NO PROPER OFFSPRING SHOULD

> I GO WITH THAT RATHER THAN WAIT TILL A CULTURE HAS FORMED?

> I HAVN'T GOT A PLACE IN MY HOUSE THAT'S VERY WARM.

>

> REALLY NEED SOME HELP

> THANKS

> SHARRON

>

January 16, 2006

So does a warmer environment for brewing result in less acetic acid? I

think you have a clever approach to a warm environment!

>

> Sharron, yes you could harm yourself with KT that is not brewed correctly.

> But, I don't think you have harmed yourself. A person could harm

> themselves

> if the brewing KT became contaminated with mold. You didn't mention mold

> and I am assuming that you do not have mold contamination. Another way

> you

> could harm yourself is by consuming too much strong KT. If your brew has

> actually turned to vinegar, it is acidic and could give you a chemical

> burn

> to tender tissues anywhere along your digestive tract. If you still have

> your original culture you can still start a new batch using the vinegary

> brew as the protective layer over the original culture. One often

> overlooked warm place to brew would be in the water heater closet or the

> central heating closet. If the water heater or the central heating system

> are not enclosed, you may have to do as some others have done and use a

> heating pad or an electric blanket to warm the brew. Myself, I use a

> heating cord that is designed to be wrapped around an exposed pipe to keep

> it from freezing. I taped the heating cord to the inside of a cardboard

> box

> and monitored the temperature until I achieved a steady 70 degrees. I cut

> holes in the box to allow fresh air inside and to regulate the temperature

> inside the box. I put my two gallon brewing jars inside the box and

> monitor

> them frequently.

>

January 16, 2006

Sharron,

You need to bottle your KT earlier than you are if you consistently getting

vinegar. Many many natural food stores of all sizes and types are now

carrying commercially available bottled KT. Get our your yellow pages

(check under " health foods " and " natural foods " possibly also " organic

foods " ) and call a bunch till you find the closest that carries it. If you

are in the USA, Dave's GT is a widely available brand, then there's Dr.

Sklenar's, and there's also Wonder Drink brand. Any of those will give you

an idea on taste.

If I hadn't ever tasted " official " KT I might well be wondering if I was on

track, as well.

no worries, ok?

--V

>Thanks for the advise. I think i'm going to invest in a heating tray

>because at the moment i'm just guessing. I'm sick of drinking

>vinegary KT. Is there somewhere i could buy ready made KT that is of

>good quality so i would know what it should taste like?

>

>Sorry for shouting,

>

>Sharron

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

January 16, 2006

>So does a warmer environment for brewing result in less acetic acid?

All KT will head to vinegar eventally. Lower brewing temperatures usually

take longer to get to vinegar stage. So no, higher brewing temperatures

can speed up brews where the window of ideal drinkability is

narrow. That's why people in colder climates will have different brewing

details than those in warmer climates. Smaller, staggered batches might be

more important in warmer climates.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

January 16, 2006

If your stove has a pilot, trying putting it on there, this keeps

mine 80 degrees consistently. I used a lava lamp before that. I

have found a variety in flavor/quality from the over the counter.

The over the counter stuff can be up to 5 mo. old and cold that

whole time (culture in a suspended state) Try brewing a few diff.

jars with diff scoby's teas sugar happyherbalist dot com has

a heater on sale (60 dollars) that will heat up to four sun tea jars

to facilitate this.

If yours is really vinegary it may be brewing too long, few of my

brews (especially with heat) go the whole ten days...I started

sipping day 6. day 9 is usually premo. The heat seems to increase

the ferment. as it has a real effervesence sp?. Good luck!

> >

> > THIS MAY SEEM A LITTLE OVER THE TOP BUT CAN YOU

> > ACTUALLY HARM YOURSELF BY DRINKING KT IF IT ISN'T

> > MADE CORRECTLY? HAVE MADE A COUPLE OF BATCHES BUT

> > BOTH HAVE TASTED LIKE VINEGAR. ALSO IF THE

> > TEA TASTES OK BUT I HAVE NO PROPER OFFSPRING SHOULD

> > I GO WITH THAT RATHER THAN WAIT TILL A CULTURE HAS FORMED?

> > I HAVN'T GOT A PLACE IN MY HOUSE THAT'S VERY WARM.

> >

> > REALLY NEED SOME HELP

> > THANKS

> > SHARRON

> >

>

January 16, 2006

Could someone speak to the difference in flavors in jars that are wide vs. jars

that are tall??

Re: WORRIED ABOUT HARMING MYSELF

If your stove has a pilot, trying putting it on there, this keeps

mine 80 degrees consistently. I used a lava lamp before that. I

have found a variety in flavor/quality from the over the counter.

The over the counter stuff can be up to 5 mo. old and cold that

whole time (culture in a suspended state) Try brewing a few diff.

jars with diff scoby's teas sugar happyherbalist dot com has

a heater on sale (60 dollars) that will heat up to four sun tea jars

to facilitate this.

If yours is really vinegary it may be brewing too long, few of my

brews (especially with heat) go the whole ten days...I started

sipping day 6. day 9 is usually premo. The heat seems to increase

the ferment. as it has a real effervesence sp?. Good luck!

> >

> > THIS MAY SEEM A LITTLE OVER THE TOP BUT CAN YOU

> > ACTUALLY HARM YOURSELF BY DRINKING KT IF IT ISN'T

> > MADE CORRECTLY? HAVE MADE A COUPLE OF BATCHES BUT

> > BOTH HAVE TASTED LIKE VINEGAR. ALSO IF THE

> > TEA TASTES OK BUT I HAVE NO PROPER OFFSPRING SHOULD

> > I GO WITH THAT RATHER THAN WAIT TILL A CULTURE HAS FORMED?

> > I HAVN'T GOT A PLACE IN MY HOUSE THAT'S VERY WARM.

> >

> > REALLY NEED SOME HELP

> > THANKS

> > SHARRON

> >

>

January 16, 2006

Sharron, I don't know where you live but if there is a Whole Food's Market

near you check with them. Some stores carry it and others don't. There is

a danger to marketing true live Kombucha. The Kombucha continues to brew

even when bottled and can become explosive as in bottling green beer.

I've never had bottled Kombucha explode but some have and stores don't want

a product liability. If you tell us what city you live in, there may be a

Kombucha brewer on the list that lives in your vicinity who could provide

you with some fresh Kombucha.

_____

From: original_kombucha

[mailto:original_kombucha ] On Behalf Of sharronmcc

Sent: Monday, January 16, 2006 5:01 PM

To: original_kombucha

Subject: Re: WORRIED ABOUT HARMING MYSELF

Thanks for the advise. I think i'm going to invest in a heating tray

because at the moment i'm just guessing. I'm sick of drinking

vinegary KT. Is there somewhere i could buy ready made KT that is of

good quality so i would know what it should taste like?

Sorry for shouting,

Sharron

January 16, 2006

All, I apologize if this message appears twice but I received an error

message when I first sent it and 30 minutes later I haven't seen the message

in OK list.

Sharron, I don't know where you live but if there is a Whole Food's Market

near you check with them. Some stores carry it and others don't. There is

a danger to marketing true live Kombucha. The Kombucha continues to brew

even when bottled and can become explosive as in bottling green beer.

I've never had bottled Kombucha explode but some have and stores don't want

a product liability. If you tell us what city you live in, there may be a

Kombucha brewer on the list that lives in your vicinity who could provide

you with some fresh Kombucha.

_____

From: original_kombucha

[mailto:original_kombucha ] On Behalf Of sharronmcc

Sent: Monday, January 16, 2006 5:01 PM

To: original_kombucha

Subject: Re: WORRIED ABOUT HARMING MYSELF

Thanks for the advise. I think i'm going to invest in a heating tray

because at the moment i'm just guessing. I'm sick of drinking

vinegary KT. Is there somewhere i could buy ready made KT that is of

good quality so i would know what it should taste like?

Sorry for shouting,

Sharron

January 17, 2006

We've learned that commercial bottlers have special caps that will let off

pressure if it gets too intense. So I don't think exploding bottles are an

issue for commercial bottlers. I'm so glad we learned that because it

really solved a puzzle. The Dr. Sklenar's people were kind enough to share

that fact with us.

--V

>Sharron, I don't know where you live but if there is a Whole Food's Market

>near you check with them. Some stores carry it and others don't. There is

>a danger to marketing true live Kombucha. The Kombucha continues to brew

>even when bottled and can become explosive as in bottling green beer.

>I've never had bottled Kombucha explode but some have and stores don't want

>a product liability. If you tell us what city you live in, there may be a

>Kombucha brewer on the list that lives in your vicinity who could provide

>you with some fresh Kombucha.

>

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

January 18, 2006

Mark,

Follow this link to the Kombucha, The Balancing Act. Here, Len Porzio will

guide you through the intricate balancing act that is necessary to brew the

best Kombucha. There are many factors to consider. I was discussing

sources of warmth with Sharron because she indicated that she didn't have a

warm enough place to brew Kombucha. Just as a cool or cold temperature will

favor the growth yeast by inhibiting the growth of the bacteria, an

excessively warm temperature will inhibit the growth of the bacteria and

grossly favor the growth of the yeast. Read the article by Len Porzio and

apply it to your brewing technique. The bacteria need a very specific

temperature range to grow well.

_____

From: original_kombucha

[mailto:original_kombucha ] On Behalf Of Mark

Sent: Monday, January 16, 2006 5:34 PM

To: original_kombucha

Subject: Re: WORRIED ABOUT HARMING MYSELF

So does a warmer environment for brewing result in less acetic acid? I

think you have a clever approach to a warm environment!

January 18, 2006