Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 >Morning If your using fresh fruit( Pineapple, Strawberry, Peach) they should be added at the bottling stage not start. Some herbs may be added at the start of the brew process. If you add fresh fruit to a slightly sweet KT the secondary fermentation is unbelievable. Almost like opening a bottle of champagne. If on the tart side you only get a very slight increase. I got my original SCOBY from the happy herbalist http://www.happyherbalist.com/ and have been very happy with it. To many people on the list go organic on their KT production for me to believe that it increases the chance of mold. Would be interested in the link to the site that mentioned it. If you still have it please post it. Bill >I have been reading a lot on the internet and one site has mentioned that >using organic ingredients to brew your KT will cause mold. Have any of you >experienced this? > >We have only organic ingredients for any food making in my home. I have >NO problem running out to buy regular sugar and regular tea to brew the >best Kombucha possible but, I am a little worried about this though and want >to make sure I do all the right things. > >I have not read through ALL the past posts. I DO have to study for school at >some point *laughs*. So, if it has been addressed before, please forgive me >and chalk it up to me being a newbie > >Also, all this addition of fruit, I am SO excited about it. But, am I reading >correctly? It's okay to introduce this right from the start of the >brew process? >So many questions and I am aure I will have so many more but, I am >terrified of >contamination. > >Lastly, have any of you bought your mommas from commercial avenues? How >did that work out for you? I am figuring that even if I spend all >that money and >end up with a bad culture, at least I can just start over and >already have everything >I need. > >Thanks everyone > >-- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 My thoughts on the concern over mold and organic ingredients are this. There is no such thing as bad bacteria, only bacteria out of balance. Organic beneficial bacteria and fungus sustains our well being. The parasitic ones when given the opportunity to proliferate through the lack of beneficial bacteria and fungus being present will present problems of molds etc. Nature has a prey predator relationship down to the microbial level. That is what I feel is so valuable with practicing ferments. It gives us all an avenue to explore, ingest and benefit from the natural organic process. I also grow " Living Cultures " in the soil as an Organic farmer, utilizing microbial fungus and bacteria to assist in the production of nutrient dense plants which intern feed and sustains our bodies well being. Same goes for the living cultures of ferments, there we have an inner relationship of our body to the soil. Hope this helps. Aloha > > >Morning > > If your using fresh fruit( Pineapple, Strawberry, Peach) they should > be added at the bottling stage not start. Some herbs may be added at > the start of the brew process. If you add fresh fruit to a slightly > sweet KT the secondary fermentation is unbelievable. Almost like > opening a bottle of champagne. If on the tart side you only get a > very slight increase. > > I got my original SCOBY from the happy herbalist > http://www.happyherbalist.com/ and have been very happy with it. > > To many people on the list go organic on their KT production for me > to believe that it increases the chance of mold. Would be interested > in the link to the site that mentioned it. If you still have it > please post it. > > Bill > > >I have been reading a lot on the internet and one site has > mentioned that > >using organic ingredients to brew your KT will cause mold. Have > any of you > >experienced this? > > > >We have only organic ingredients for any food making in my home. I > have > >NO problem running out to buy regular sugar and regular tea to > brew the > >best Kombucha possible but, I am a little worried about this > though and want > >to make sure I do all the right things. > > > >I have not read through ALL the past posts. I DO have to study for > school at > >some point *laughs*. So, if it has been addressed before, please > forgive me > >and chalk it up to me being a newbie > > > >Also, all this addition of fruit, I am SO excited about it. But, > am I reading > >correctly? It's okay to introduce this right from the start of the > >brew process? > >So many questions and I am aure I will have so many more but, I am > >terrified of > >contamination. > > > >Lastly, have any of you bought your mommas from commercial > avenues? How > >did that work out for you? I am figuring that even if I spend all > >that money and > >end up with a bad culture, at least I can just start over and > >already have everything > >I need. > > > >Thanks everyone > > > >-- > > > Quote Link to comment Share on other sites More sharing options...
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