Guest guest Posted August 9, 2006 Report Posted August 9, 2006 with all the talk about sugar use for kombucha, i'm curious what type of sugar he uses? refined white? or something exotic like agave, as someone else mentioned using? , can you please ask him, or if someone knows, please tell. THanks! Vandana > > I wrote to GT Dave himself last night and this morning there was an email > from him. This rumor of kombucha problems in Maine is a lie. He would > like to know who is spreading this rumor, can you blame him? > > Also, I asked him about whether this supposition that his KT is not really > KT is true, and he said that his is traditional KT. I plan to discuss this > with him further. > > >Hi, . Thanks for your email. > > > >These allegations are false. Our Kombucha is as authentic and pure as the > >home-made brews. We do not do anything to alter or manipulate the > >chemistry of our Kombucha. We simply make it in a pure and loving > >environment that we feel is an essential element to having potent and > >viable batches. > > > >As you already may know, when Kombucha is made correctly it is one of the > >safest foods available. We have been making our Kombucha for 11 years and > >have not ever experienced an illness, recall, or contamination relating to > >our products. > > > >We take a lot of pride in what we do so these rumors are not only untrue, > >they are offensive. I would appreciate it if you could share with me the > >sources of these unsubstantiated claims so we can personally address them. > > > >Sincerely, > > > >GT > > > --V > > > > ~~~ There is no way to peace; peace is the way ~~~~ > --A.J. Muste > Quote
Guest guest Posted August 9, 2006 Report Posted August 9, 2006 Thanks for posting this , I always felt GT's was as REAL and/or authentic a Kombucha as mine or any other. I didn't really figure that you could just pick and choose a few bacteria and yeast to come up with something that tastes exactly like my homebrewed Kombucha.. Beau > I wrote to GT Dave himself last night and this morning there was an > email > from him. This rumor of kombucha problems in Maine is a lie. He would > like to know who is spreading this rumor, can you blame him? > > Also, I asked him about whether this supposition that his KT is not really > > KT is true, and he said that his is traditional KT. I plan to discuss this > > with him further. > > >Hi, . Thanks for your email. > > > >These allegations are false. Our Kombucha is as authentic and pure as the > > >home-made brews. We do not do anything to alter or manipulate the > >chemistry of our Kombucha. We simply make it in a pure and loving > >environment that we feel is an essential element to having potent and > >viable batches. > > > >As you already may know, when Kombucha is made correctly it is one of the > > >safest foods available. We have been making our Kombucha for 11 years and > > >have not ever experienced an illness, recall, or contamination relating > to > >our products. > > > >We take a lot of pride in what we do so these rumors are not only untrue, > > >they are offensive. I would appreciate it if you could share with me the > >sources of these unsubstantiated claims so we can personally address > them. > > > >Sincerely, > > > >GT > > --V > > ~~~ There is no way to peace; peace is the way ~~~~ > --A.J. Muste > > > -- Evolving Creations Glass www.evolvingcreations.com Quote
Guest guest Posted August 9, 2006 Report Posted August 9, 2006 So i'm guessing that in the winter you didn't get the reaction then, with the longer brew time? > > > >with all the talk about sugar use for kombucha, i'm curious what > >type of sugar he uses? refined white? or something exotic like > >agave, as someone else mentioned using? , can you please > >ask him, or if someone knows, please tell. THanks! > >Vandana > > His is an organic product, so for sure he uses organic sugar. I'm certain > he uses cane and not agave or anything else, and it's probably unrefined > dehydrated cane juice. The thing about GTs is that I don't get the sugar > reaction with it that I do get with my own homebrew. I think this is > because of his long fermentation time (which has to be at low temp). In > the winter, when my house temp was around 65 degrees (F) most of the time, > my brews took 3 and more weeks, and were fantastic when finished, > absolutely. Just that it took much longer. > > --V > > > ~~~ There is no way to peace; peace is the way ~~~~ > --A.J. Muste > Quote
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