Guest guest Posted June 9, 2006 Report Share Posted June 9, 2006 There is magnesium (sp) and potassium. You can add one to stop _future_ fermentation. sorta make the yeast sterile but still alive. other will kill all biological activity. Often the chemicals are blamed as the cause of headaches. Carbonation can also be controled by the type of sugar use (dextrose/fructose, for example) Filtering will reduce the amount of yeasts or totally eliminate all yeasts. You can clarify and fine, which also reduce the yeasts population. Using Bentonite clay or gelatin for example; and claim the medicinal value of those. Keep refrigerated. Bottle in typical beer and wine bottles (long necks) and dark glass like Kombucha 2000 will maintain and control the ferment. Wide mouth bottles and clear glass, like GT's will cause the ferment to go off. If you bottle with reduced yeasts you may still be able to start another culture but their exist the possibility that since the yeasts count is low and the new ferment is subject to exposure to the air therefore possible introduction of air-born wild yeasts or mold. Stop by your local beer and wine hobby store or look up beer and wine making online. Standard industry practices apply. If you stay within industry standards you'll produce a reliable product. live free and healthy Ed Kasper L.Ac., Acupuncturist & Medicinal Herbalist http://HappyHerbalist.com eddy@... Quote Link to comment Share on other sites More sharing options...
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