3b. Re: Blue Green and Amber Bottles

[Guest guest]

There are times when the KT does go off (see Len Pozio

Kombucha balancing Act) and create a foul smell or something

like nail polish remover. Len cites the likelihood of

foreign bacteria as the culprit.

Beer and wine producers know exactly what is in their

ferments, however home-brewed KT is often produced from a

variety of bacteria and yeasts, and most ferments contain

numerous species though only one or two dominate. Where I

may be fine with my ferment yours may act differently. Since

foreign bacteria or wild yeasts may only slightly or not at

all affect our KT, I would say to use brown bottles when

considering long term storage.

live free and healthy

Ed Kasper L.Ac. A professional kombuchaist

3b. Re: Blue Green and Amber Bottles

Posted by: " Beau Barrett " Beau.Barrett@...

madferment

Date: Wed Aug 2, 2006 12:01 pm (PDT)

I homebrew beer too and can shed some light on this.. Bev

you are correct in both cases.. It's the glass, but it's

also the beer...

There is a particular component of the hops in beer that

gets altered by exposure to UV rays, this is perceived as

the skunky aroma and flavor. It is true that brown bottles

protect against this (UV) the best and every homebrewer I

know usually tries to avoid bottling in clear or green

bottles..

The reason that some beers in clear or green bottles don't

seem to suffer is because these beers are bittered with hop

extracts that don't have this " UV skunkable " compound rather

than whole hops.

On a side note I have heard from more than one person that

those skunky green bottle imports are excellent when enjoyed

locally (at or near the brewery)..

As for Kombucha, I don't think that light is a big harm, so

any food grade glass is OK IMO.

Beau