9. Nearly KT?

[Guest guest]

, IMO, the only relationship to kombucha and

bionade might be the yeasts Saccharomyces cerevisiae, which

is common to kombucha and beers.

http://www.bionade.com/bionade.php/20_en/20_product/10_innov

ation?usid=44f4811bc30a244f4811bc386c

claims it is a fermentation of water and malt.

malt + ferment usually indicates beer.

The mash is probably distilled via hydrosol and the clear

liquid is captured.

A second distillation could capture and remove the alcohol

(maybe 4-5%)

the remainder is bionade. (a distillate and no longer a

ferment)

flavors could be added during the first or second

distillation.

You can brew KT with a high mineral content - such as in

unrefined sugars, syrups, honey.

You can also ferment KT with mineral water and many people

use well water with some nasty minerals (etc) in it.

Minerals are not used by the ferment and have no (known)

effect. They will affect the taste. Minerals generally are

bitter-tasting.

You can distill kombucha Mushroom Tea

and add flavors like cayenne, stevia, ginger, garlic, which

would be all clear.

http://tinyurl.com/roazs

At the other end of spectrum is EM

A anerobically composted mix of household food garbage, one

typically finds a fine, a white film on the outer layer of

compost.

Effective Micro-organisms

http://www.auroville.com/auroannam/em.htm

Happy fermenting,

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

www.HappyHerbalist.com Santa Cruz, CA.