Re: Kombucha questions

[Guest guest]

Hello Kombucha group,

My questions are a continuation of the stainless steel

issue - ie, pots, spoons and staples and the tea

bags/bleaching process.

I have always thought that ss was the best to use for

any brewing (I make wines as well as KT) and I have

used my 20 quart Revere pot many times for boiling the

water to start my wine and as a back-up primary

fermintation vessel for the must when my 5 gal food

grade plastic buckets were already in use. Commercial

brewers use ss for most, if not all of their brewing

process. I also use a ss measuring spoon and cups to

take up the distilled vinegar or sugar to add to my KT

and had thought that the staples used in commercially

made tea bags were made with ss. I do brew my KT in 1

gallon glass jars, not plastic. Do I need to not use

ss for boiling water or measurement of vinegar or

sugar?

While the staples in the tea bags can be easily

removed and you can take a large eyed needle to thread

the string thru the top of the bag and tie a knot

without damaging the bag, so that is an easy fix. The

tag and staple have no contact with the water and

should be no issue. But now I am wondering about the

bleaching of the paper used to make the tea bags and

for that matter, coffee filters. Can that be causing

scoby " distress " , slow scooby formation or slow

brewing?

ttfn, Rae

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