Re: Kombucha Queries

[Guest guest]

Hi Pangie,

Until someone with more knowledge answers you I will tell you what I have

learned so far.

It IS ok to brew your tea (just the tea, not the kombucha tea) in stainless

steel but when it comes to adding the scoby and liquid for the main brew they

should be brewed in glass or modern ceramic to assure that no metals leech into

the acidic tea.

I have had tea with strands of yeast and even some with ghost type things

growing in them no worries. So far I have not had cloudy tea but others may

have.

Did you use distilled vinegar? I have never used vinegar since I had some

starter liquid sent with my scoby.

My scobys are thin also but many here say that it is due to the colder temps.

They also grow in whatever way they want so I would not worry about that. They

are growing so they must be doing the other things they are supposed to that

make the tea.

I really think that you will be advised not to do your main brew in stainless

steel.

Sorry you invested much money in that.

Welcome to the group,

Sandy

Pangie wrote:

Hello There

I'm from South Wales, fairly new to brewing Kombucha and have a few

questions about it.

Question on the Container: I saw that somebody said here that they did not

recommend using stainless steel as a brewing container. I am very confused,

as I have bought and am using an expensive two-gallon stainless steel

container, after a recommendation from a book.

Before buying all the equipment, I followed directions in the book:

Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

by Alick & Mari Bartholomew. This book was recommended as one of the best

on the market by the Kombucha Website. The book states that you can use

glass, ceramic, or stainless steel. Since I could not find a suitable

container in glass or ceramic, I decided on stainless steel. So, are the

experts in this group saying that we should NOT using stainless steel?

Question on Brew with no Zing: The first batch I bottled is a bit cloudy.

It tastes quite pleasant (not sweet and not sour) but there is no zing. Is

this because the mother scoby was coming out of hibernation? I weighed the

sugar and measured the water to the last 100ml. I used a small amount of

vinegar on the first batch, as recommended. Do you think this cloudiness

will go and will there eventually be more carbonation with successive brews?

If not, what would you suggest to improve on it?

Question on Vinegar Brew: I have now made two batches of Kombucha and my

third is brewing. The first batch was made from a scoby that I bought from

e-Bay. It was small, very thick (about 1 " ), quite dark and smooth. I think

it must have been stored in a fridge, as all the baby scobies have been very

thin and uneven up until now. Also, the first batch tastes very nice but

there was no fizz at all. I am using a heating tray with an aquarium

thermometer stuck to the container, which is giving temperature readings of

27C - 29C.

The second batch turned sour within 5 days, just like vinegar (my own fault

as I should have tasted it sooner). I was using the 4-pint method (I used 8

pints in the first batch because the container was so big and 4 pints looked

lost in there). When I made the 8 pints, I seemed to have so much over so I

decided to make half the quantity (I've now found that I can easily drink 8

pints before the next brew is done <LOL>. My question is, is it alright to

drink this vinegar? I quite like the taste and have found that it is quite

tolerable if I mix it with a small amount from the first batch of Kombucha.

Question on Kombucha Baby: As mentioned, the scoby I bought was very dark.

I'm using organic green tea and the resultant scoby is completely white. I

know this is acceptable but I've also noticed that the baby scobies are very

thin overall but thicker in other parts. In fact, there seemed to be areas

on the baby that are four times as thick as the thin parts, especially at

the edges. This gives the appearance of being very lumpy. Are the scobies

healthy?

Thank you for all your help you give... this is such a great group for

newbies like me.

Regards

Pangie

[Guest guest]

Hi Pangie,

Until someone with more knowledge answers you I will tell you what I have

learned so far.

It IS ok to brew your tea (just the tea, not the kombucha tea) in stainless

steel but when it comes to adding the scoby and liquid for the main brew they

should be brewed in glass or modern ceramic to assure that no metals leech into

the acidic tea.

I have had tea with strands of yeast and even some with ghost type things

growing in them no worries. So far I have not had cloudy tea but others may

have.

Did you use distilled vinegar? I have never used vinegar since I had some

starter liquid sent with my scoby.

My scobys are thin also but many here say that it is due to the colder temps.

They also grow in whatever way they want so I would not worry about that. They

are growing so they must be doing the other things they are supposed to that

make the tea.

I really think that you will be advised not to do your main brew in stainless

steel.

Sorry you invested much money in that.

Welcome to the group,

Sandy

Pangie wrote:

Hello There

I'm from South Wales, fairly new to brewing Kombucha and have a few

questions about it.

Question on the Container: I saw that somebody said here that they did not

recommend using stainless steel as a brewing container. I am very confused,

as I have bought and am using an expensive two-gallon stainless steel

container, after a recommendation from a book.

Before buying all the equipment, I followed directions in the book:

Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

by Alick & Mari Bartholomew. This book was recommended as one of the best

on the market by the Kombucha Website. The book states that you can use

glass, ceramic, or stainless steel. Since I could not find a suitable

container in glass or ceramic, I decided on stainless steel. So, are the

experts in this group saying that we should NOT using stainless steel?

Question on Brew with no Zing: The first batch I bottled is a bit cloudy.

It tastes quite pleasant (not sweet and not sour) but there is no zing. Is

this because the mother scoby was coming out of hibernation? I weighed the

sugar and measured the water to the last 100ml. I used a small amount of

vinegar on the first batch, as recommended. Do you think this cloudiness

will go and will there eventually be more carbonation with successive brews?

If not, what would you suggest to improve on it?

Question on Vinegar Brew: I have now made two batches of Kombucha and my

third is brewing. The first batch was made from a scoby that I bought from

e-Bay. It was small, very thick (about 1 " ), quite dark and smooth. I think

it must have been stored in a fridge, as all the baby scobies have been very

thin and uneven up until now. Also, the first batch tastes very nice but

there was no fizz at all. I am using a heating tray with an aquarium

thermometer stuck to the container, which is giving temperature readings of

27C - 29C.

The second batch turned sour within 5 days, just like vinegar (my own fault

as I should have tasted it sooner). I was using the 4-pint method (I used 8

pints in the first batch because the container was so big and 4 pints looked

lost in there). When I made the 8 pints, I seemed to have so much over so I

decided to make half the quantity (I've now found that I can easily drink 8

pints before the next brew is done <LOL>. My question is, is it alright to

drink this vinegar? I quite like the taste and have found that it is quite

tolerable if I mix it with a small amount from the first batch of Kombucha.

Question on Kombucha Baby: As mentioned, the scoby I bought was very dark.

I'm using organic green tea and the resultant scoby is completely white. I

know this is acceptable but I've also noticed that the baby scobies are very

thin overall but thicker in other parts. In fact, there seemed to be areas

on the baby that are four times as thick as the thin parts, especially at

the edges. This gives the appearance of being very lumpy. Are the scobies

healthy?

Thank you for all your help you give... this is such a great group for

newbies like me.

Regards

Pangie

[Guest guest]

I'd use the stainless steel container, and see how

everything turned out.

If you ultimately don't like your results, you can

either sell or give the container away.

--- Pangie wrote:

> Hello There

>

> I'm from South Wales, fairly new to brewing Kombucha

> and have a few

> questions about it.

>

> Question on the Container: I saw that somebody said

> here that they did not

> recommend using stainless steel as a brewing

> container. I am very confused,

> as I have bought and am using an expensive

> two-gallon stainless steel

> container, after a recommendation from a book.

>

> Before buying all the equipment, I followed

> directions in the book:

> Kombucha Tea For Your Health and Healing: The Most

> In-depth Guide Available "

> by Alick & Mari Bartholomew. This book was

> recommended as one of the best

> on the market by the Kombucha Website. The book

> states that you can use

> glass, ceramic, or stainless steel. Since I could

> not find a suitable

> container in glass or ceramic, I decided on

> stainless steel. So, are the

> experts in this group saying that we should NOT

> using stainless steel?

>

> Question on Brew with no Zing: The first batch I

> bottled is a bit cloudy.

> It tastes quite pleasant (not sweet and not sour)

> but there is no zing. Is

> this because the mother scoby was coming out of

> hibernation? I weighed the

> sugar and measured the water to the last 100ml. I

> used a small amount of

> vinegar on the first batch, as recommended. Do you

> think this cloudiness

> will go and will there eventually be more

> carbonation with successive brews?

> If not, what would you suggest to improve on it?

>

> Question on Vinegar Brew: I have now made two

> batches of Kombucha and my

> third is brewing. The first batch was made from a

> scoby that I bought from

> e-Bay. It was small, very thick (about 1 " ), quite

> dark and smooth. I think

> it must have been stored in a fridge, as all the

> baby scobies have been very

> thin and uneven up until now. Also, the first batch

> tastes very nice but

> there was no fizz at all. I am using a heating tray

> with an aquarium

> thermometer stuck to the container, which is giving

> temperature readings of

> 27C - 29C.

>

> The second batch turned sour within 5 days, just

> like vinegar (my own fault

> as I should have tasted it sooner). I was using the

> 4-pint method (I used 8

> pints in the first batch because the container was

> so big and 4 pints looked

> lost in there). When I made the 8 pints, I seemed

> to have so much over so I

> decided to make half the quantity (I've now found

> that I can easily drink 8

> pints before the next brew is done <LOL>. My

> question is, is it alright to

> drink this vinegar? I quite like the taste and have

> found that it is quite

> tolerable if I mix it with a small amount from the

> first batch of Kombucha.

>

> Question on Kombucha Baby: As mentioned, the scoby I

> bought was very dark.

> I'm using organic green tea and the resultant scoby

> is completely white. I

> know this is acceptable but I've also noticed that

> the baby scobies are very

> thin overall but thicker in other parts. In fact,

> there seemed to be areas

> on the baby that are four times as thick as the thin

> parts, especially at

> the edges. This gives the appearance of being very

> lumpy. Are the scobies

> healthy?

>

> Thank you for all your help you give... this is such

> a great group for

> newbies like me.

>

> Regards

> Pangie

>

>

>

>

>

>

>

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

________________________________________________________________________________\

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[Guest guest]

You may have received other responses as well, but here's mine:

Stainless fine for making tea; glass best for brewing kombucha.

Sometimes my KT is cloudy. Doesn't seem to be the taste. It's just healthy

sentiment from the brew and it clears up in the bottle afterward.

Zing isn't critical to the healthiness, tast and effectiveness of KT.

Thin (and uneven) scobys are just as good as thick ones. Yes, they are

healthy.

29 C is about 84 F? I get really good KT at 65 F (18 C). I've also heard

others say that cooler is better. It is for me. I also usually get a little fiz

and 99% of the time my KT has good carbonation.

What you say tastes like vinegar may taste somewhat sweet to someone else.

Whatever taste pleases you should be what you strive for. I like mine a little

more on the tart side.

One person's input and opinions....

Pangie wrote:

Hello There

I'm from South Wales, fairly new to brewing Kombucha and have a few

questions about it.

Question on the Container: I saw that somebody said here that they did not

recommend using stainless steel as a brewing container. I am very confused,

as I have bought and am using an expensive two-gallon stainless steel

container, after a recommendation from a book.

Before buying all the equipment, I followed directions in the book:

Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

by Alick & Mari Bartholomew. This book was recommended as one of the best

on the market by the Kombucha Website. The book states that you can use

glass, ceramic, or stainless steel. Since I could not find a suitable

container in glass or ceramic, I decided on stainless steel. So, are the

experts in this group saying that we should NOT using stainless steel?

Question on Brew with no Zing: The first batch I bottled is a bit cloudy.

It tastes quite pleasant (not sweet and not sour) but there is no zing. Is

this because the mother scoby was coming out of hibernation? I weighed the

sugar and measured the water to the last 100ml. I used a small amount of

vinegar on the first batch, as recommended. Do you think this cloudiness

will go and will there eventually be more carbonation with successive brews?

If not, what would you suggest to improve on it?

Question on Vinegar Brew: I have now made two batches of Kombucha and my

third is brewing. The first batch was made from a scoby that I bought from

e-Bay. It was small, very thick (about 1 " ), quite dark and smooth. I think

it must have been stored in a fridge, as all the baby scobies have been very

thin and uneven up until now. Also, the first batch tastes very nice but

there was no fizz at all. I am using a heating tray with an aquarium

thermometer stuck to the container, which is giving temperature readings of

27C - 29C.

The second batch turned sour within 5 days, just like vinegar (my own fault

as I should have tasted it sooner). I was using the 4-pint method (I used 8

pints in the first batch because the container was so big and 4 pints looked

lost in there). When I made the 8 pints, I seemed to have so much over so I

decided to make half the quantity (I've now found that I can easily drink 8

pints before the next brew is done <LOL>. My question is, is it alright to

drink this vinegar? I quite like the taste and have found that it is quite

tolerable if I mix it with a small amount from the first batch of Kombucha.

Question on Kombucha Baby: As mentioned, the scoby I bought was very dark.

I'm using organic green tea and the resultant scoby is completely white. I

know this is acceptable but I've also noticed that the baby scobies are very

thin overall but thicker in other parts. In fact, there seemed to be areas

on the baby that are four times as thick as the thin parts, especially at

the edges. This gives the appearance of being very lumpy. Are the scobies

healthy?

Thank you for all your help you give... this is such a great group for

newbies like me.

Regards

Pangie

[Guest guest]

You may have received other responses as well, but here's mine:

Stainless fine for making tea; glass best for brewing kombucha.

Sometimes my KT is cloudy. Doesn't seem to be the taste. It's just healthy

sentiment from the brew and it clears up in the bottle afterward.

Zing isn't critical to the healthiness, tast and effectiveness of KT.

Thin (and uneven) scobys are just as good as thick ones. Yes, they are

healthy.

29 C is about 84 F? I get really good KT at 65 F (18 C). I've also heard

others say that cooler is better. It is for me. I also usually get a little fiz

and 99% of the time my KT has good carbonation.

What you say tastes like vinegar may taste somewhat sweet to someone else.

Whatever taste pleases you should be what you strive for. I like mine a little

more on the tart side.

One person's input and opinions....

Pangie wrote:

Hello There

I'm from South Wales, fairly new to brewing Kombucha and have a few

questions about it.

Question on the Container: I saw that somebody said here that they did not

recommend using stainless steel as a brewing container. I am very confused,

as I have bought and am using an expensive two-gallon stainless steel

container, after a recommendation from a book.

Before buying all the equipment, I followed directions in the book:

Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

by Alick & Mari Bartholomew. This book was recommended as one of the best

on the market by the Kombucha Website. The book states that you can use

glass, ceramic, or stainless steel. Since I could not find a suitable

container in glass or ceramic, I decided on stainless steel. So, are the

experts in this group saying that we should NOT using stainless steel?

Question on Brew with no Zing: The first batch I bottled is a bit cloudy.

It tastes quite pleasant (not sweet and not sour) but there is no zing. Is

this because the mother scoby was coming out of hibernation? I weighed the

sugar and measured the water to the last 100ml. I used a small amount of

vinegar on the first batch, as recommended. Do you think this cloudiness

will go and will there eventually be more carbonation with successive brews?

If not, what would you suggest to improve on it?

Question on Vinegar Brew: I have now made two batches of Kombucha and my

third is brewing. The first batch was made from a scoby that I bought from

e-Bay. It was small, very thick (about 1 " ), quite dark and smooth. I think

it must have been stored in a fridge, as all the baby scobies have been very

thin and uneven up until now. Also, the first batch tastes very nice but

there was no fizz at all. I am using a heating tray with an aquarium

thermometer stuck to the container, which is giving temperature readings of

27C - 29C.

The second batch turned sour within 5 days, just like vinegar (my own fault

as I should have tasted it sooner). I was using the 4-pint method (I used 8

pints in the first batch because the container was so big and 4 pints looked

lost in there). When I made the 8 pints, I seemed to have so much over so I

decided to make half the quantity (I've now found that I can easily drink 8

pints before the next brew is done <LOL>. My question is, is it alright to

drink this vinegar? I quite like the taste and have found that it is quite

tolerable if I mix it with a small amount from the first batch of Kombucha.

Question on Kombucha Baby: As mentioned, the scoby I bought was very dark.

I'm using organic green tea and the resultant scoby is completely white. I

know this is acceptable but I've also noticed that the baby scobies are very

thin overall but thicker in other parts. In fact, there seemed to be areas

on the baby that are four times as thick as the thin parts, especially at

the edges. This gives the appearance of being very lumpy. Are the scobies

healthy?

Thank you for all your help you give... this is such a great group for

newbies like me.

Regards

Pangie

[Guest guest]

Thanks for replying, Sandy. I don't think any of the experts have replied

to my original e-mail yet.

With regard to the S/S, I think mine might be OK, as it was designed to hold

bread. So, I'm thinking that there must be fairly strict regulations on

metal that is used in the food industry. At least, I would hope so. If the

book had not said that it was OK to use S/S, I would have continued to hunt

for a glass or ceramic container. It is very confusing why a so called

expert book should say that it is OK, yet others say it is not good to use.

I will get rid of the S/S container but cannot until I find something

suitable to replace it.

Yes, I used organic wine vinegar in the first brew. I've heard that if you

add this to any batch where you need some 'pep', it does the job. I read

that in the book and on a Kombucha Website... but I'm willing to stand

corrected.

Thanks for your comments, Sandy, I really appreciate them.

Regards

Pangie

-- Re: Kombucha Queries

Hi Pangie,

Until someone with more knowledge answers you I will tell you what I have

learned so far.

It IS ok to brew your tea (just the tea, not the kombucha tea) in

stainless steel but when it comes to adding the scoby and liquid for the

main brew they should be brewed in glass or modern ceramic to assure that no

metals leech into the acidic tea.

I have had tea with strands of yeast and even some with ghost type things

growing in them no worries. So far I have not had cloudy tea but others may

have.

Did you use distilled vinegar? I have never used vinegar since I had some

starter liquid sent with my scoby.

My scobys are thin also but many here say that it is due to the colder

temps. They also grow in whatever way they want so I would not worry about

that. They are growing so they must be doing the other things they are

supposed to that make the tea.

I really think that you will be advised not to do your main brew in

stainless steel.

Sorry you invested much money in that.

Welcome to the group,

Sandy

Pangie wrote:

Hello There

I'm from South Wales, fairly new to brewing Kombucha and have a few

questions about it.

Question on the Container: I saw that somebody said here that they did not

recommend using stainless steel as a brewing container. I am very confused,

as I have bought and am using an expensive two-gallon stainless steel

container, after a recommendation from a book.

Before buying all the equipment, I followed directions in the book:

Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

by Alick & Mari Bartholomew. This book was recommended as one of the best

on the market by the Kombucha Website. The book states that you can use

glass, ceramic, or stainless steel. Since I could not find a suitable

container in glass or ceramic, I decided on stainless steel. So, are the

experts in this group saying that we should NOT using stainless steel?

Question on Brew with no Zing: The first batch I bottled is a bit cloudy.

It tastes quite pleasant (not sweet and not sour) but there is no zing. Is

this because the mother scoby was coming out of hibernation? I weighed the

sugar and measured the water to the last 100ml. I used a small amount of

vinegar on the first batch, as recommended. Do you think this cloudiness

will go and will there eventually be more carbonation with successive brews?

If not, what would you suggest to improve on it?

Question on Vinegar Brew: I have now made two batches of Kombucha and my

third is brewing. The first batch was made from a scoby that I bought from

e-Bay. It was small, very thick (about 1 " ), quite dark and smooth. I think

it must have been stored in a fridge, as all the baby scobies have been very

thin and uneven up until now. Also, the first batch tastes very nice but

there was no fizz at all. I am using a heating tray with an aquarium

thermometer stuck to the container, which is giving temperature readings of

27C - 29C.

The second batch turned sour within 5 days, just like vinegar (my own fault

as I should have tasted it sooner). I was using the 4-pint method (I used 8

pints in the first batch because the container was so big and 4 pints looked

lost in there). When I made the 8 pints, I seemed to have so much over so I

decided to make half the quantity (I've now found that I can easily drink 8

pints before the next brew is done <LOL>. My question is, is it alright to

drink this vinegar? I quite like the taste and have found that it is quite

tolerable if I mix it with a small amount from the first batch of Kombucha.

Question on Kombucha Baby: As mentioned, the scoby I bought was very dark.

I'm using organic green tea and the resultant scoby is completely white. I

know this is acceptable but I've also noticed that the baby scobies are very

thin overall but thicker in other parts. In fact, there seemed to be areas

on the baby that are four times as thick as the thin parts, especially at

the edges. This gives the appearance of being very lumpy. Are the scobies

healthy?

Thank you for all your help you give... this is such a great group for

newbies like me.

Regards

Pangie

[Guest guest]

Thanks for replying, Sandy. I don't think any of the experts have replied

to my original e-mail yet.

With regard to the S/S, I think mine might be OK, as it was designed to hold

bread. So, I'm thinking that there must be fairly strict regulations on

metal that is used in the food industry. At least, I would hope so. If the

book had not said that it was OK to use S/S, I would have continued to hunt

for a glass or ceramic container. It is very confusing why a so called

expert book should say that it is OK, yet others say it is not good to use.

I will get rid of the S/S container but cannot until I find something

suitable to replace it.

Yes, I used organic wine vinegar in the first brew. I've heard that if you

add this to any batch where you need some 'pep', it does the job. I read

that in the book and on a Kombucha Website... but I'm willing to stand

corrected.

Thanks for your comments, Sandy, I really appreciate them.

Regards

Pangie

-- Re: Kombucha Queries

Hi Pangie,

Until someone with more knowledge answers you I will tell you what I have

learned so far.

It IS ok to brew your tea (just the tea, not the kombucha tea) in

stainless steel but when it comes to adding the scoby and liquid for the

main brew they should be brewed in glass or modern ceramic to assure that no

metals leech into the acidic tea.

I have had tea with strands of yeast and even some with ghost type things

growing in them no worries. So far I have not had cloudy tea but others may

have.

Did you use distilled vinegar? I have never used vinegar since I had some

starter liquid sent with my scoby.

My scobys are thin also but many here say that it is due to the colder

temps. They also grow in whatever way they want so I would not worry about

that. They are growing so they must be doing the other things they are

supposed to that make the tea.

I really think that you will be advised not to do your main brew in

stainless steel.

Sorry you invested much money in that.

Welcome to the group,

Sandy

Pangie wrote:

Hello There

I'm from South Wales, fairly new to brewing Kombucha and have a few

questions about it.

Question on the Container: I saw that somebody said here that they did not

recommend using stainless steel as a brewing container. I am very confused,

as I have bought and am using an expensive two-gallon stainless steel

container, after a recommendation from a book.

Before buying all the equipment, I followed directions in the book:

Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

by Alick & Mari Bartholomew. This book was recommended as one of the best

on the market by the Kombucha Website. The book states that you can use

glass, ceramic, or stainless steel. Since I could not find a suitable

container in glass or ceramic, I decided on stainless steel. So, are the

experts in this group saying that we should NOT using stainless steel?

Question on Brew with no Zing: The first batch I bottled is a bit cloudy.

It tastes quite pleasant (not sweet and not sour) but there is no zing. Is

this because the mother scoby was coming out of hibernation? I weighed the

sugar and measured the water to the last 100ml. I used a small amount of

vinegar on the first batch, as recommended. Do you think this cloudiness

will go and will there eventually be more carbonation with successive brews?

If not, what would you suggest to improve on it?

Question on Vinegar Brew: I have now made two batches of Kombucha and my

third is brewing. The first batch was made from a scoby that I bought from

e-Bay. It was small, very thick (about 1 " ), quite dark and smooth. I think

it must have been stored in a fridge, as all the baby scobies have been very

thin and uneven up until now. Also, the first batch tastes very nice but

there was no fizz at all. I am using a heating tray with an aquarium

thermometer stuck to the container, which is giving temperature readings of

27C - 29C.

The second batch turned sour within 5 days, just like vinegar (my own fault

as I should have tasted it sooner). I was using the 4-pint method (I used 8

pints in the first batch because the container was so big and 4 pints looked

lost in there). When I made the 8 pints, I seemed to have so much over so I

decided to make half the quantity (I've now found that I can easily drink 8

pints before the next brew is done <LOL>. My question is, is it alright to

drink this vinegar? I quite like the taste and have found that it is quite

tolerable if I mix it with a small amount from the first batch of Kombucha.

Question on Kombucha Baby: As mentioned, the scoby I bought was very dark.

I'm using organic green tea and the resultant scoby is completely white. I

know this is acceptable but I've also noticed that the baby scobies are very

thin overall but thicker in other parts. In fact, there seemed to be areas

on the baby that are four times as thick as the thin parts, especially at

the edges. This gives the appearance of being very lumpy. Are the scobies

healthy?

Thank you for all your help you give... this is such a great group for

newbies like me.

Regards

Pangie

[Guest guest]

So, are you saying that it is not just about metals leeching into the brew

but also that S/S doesn't turn out such good brews?

Regards

Pangie

-- Re: Kombucha Queries

I'd use the stainless steel container, and see how

everything turned out.

If you ultimately don't like your results, you can

either sell or give the container away.

--- Pangie wrote:

> Hello There

>

> I'm from South Wales, fairly new to brewing Kombucha

> and have a few

> questions about it.

>

> Question on the Container: I saw that somebody said

> here that they did not

> recommend using stainless steel as a brewing

> container. I am very confused,

> as I have bought and am using an expensive

> two-gallon stainless steel

> container, after a recommendation from a book.

>

> Before buying all the equipment, I followed

> directions in the book:

> Kombucha Tea For Your Health and Healing: The Most

> In-depth Guide Available "

> by Alick & Mari Bartholomew. This book was

> recommended as one of the best

> on the market by the Kombucha Website. The book

> states that you can use

> glass, ceramic, or stainless steel. Since I could

> not find a suitable

> container in glass or ceramic, I decided on

> stainless steel. So, are the

> experts in this group saying that we should NOT

> using stainless steel?

>

> Question on Brew with no Zing: The first batch I

> bottled is a bit cloudy.

> It tastes quite pleasant (not sweet and not sour)

> but there is no zing. Is

> this because the mother scoby was coming out of

> hibernation? I weighed the

> sugar and measured the water to the last 100ml. I

> used a small amount of

> vinegar on the first batch, as recommended. Do you

> think this cloudiness

> will go and will there eventually be more

> carbonation with successive brews?

> If not, what would you suggest to improve on it?

>

> Question on Vinegar Brew: I have now made two

> batches of Kombucha and my

> third is brewing. The first batch was made from a

> scoby that I bought from

> e-Bay. It was small, very thick (about 1 " ), quite

> dark and smooth. I think

> it must have been stored in a fridge, as all the

> baby scobies have been very

> thin and uneven up until now. Also, the first batch

> tastes very nice but

> there was no fizz at all. I am using a heating tray

> with an aquarium

> thermometer stuck to the container, which is giving

> temperature readings of

> 27C - 29C.

>

> The second batch turned sour within 5 days, just

> like vinegar (my own fault

> as I should have tasted it sooner). I was using the

> 4-pint method (I used 8

> pints in the first batch because the container was

> so big and 4 pints looked

> lost in there). When I made the 8 pints, I seemed

> to have so much over so I

> decided to make half the quantity (I've now found

> that I can easily drink 8

> pints before the next brew is done <LOL>. My

> question is, is it alright to

> drink this vinegar? I quite like the taste and have

> found that it is quite

> tolerable if I mix it with a small amount from the

> first batch of Kombucha.

>

> Question on Kombucha Baby: As mentioned, the scoby I

> bought was very dark.

> I'm using organic green tea and the resultant scoby

> is completely white. I

> know this is acceptable but I've also noticed that

> the baby scobies are very

> thin overall but thicker in other parts. In fact,

> there seemed to be areas

> on the baby that are four times as thick as the thin

> parts, especially at

> the edges. This gives the appearance of being very

> lumpy. Are the scobies

> healthy?

>

> Thank you for all your help you give... this is such

> a great group for

> newbies like me.

>

> Regards

> Pangie

>

>

>

>

>

>

>

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

_____________________________________________________________________________

______

We won't tell. Get more on shows you hate to love

(and love to hate): Yahoo! TV's Guilty Pleasures list.

http://tv.yahoo.com/collections/265

[Guest guest]

So, are you saying that it is not just about metals leeching into the brew

but also that S/S doesn't turn out such good brews?

Regards

Pangie

-- Re: Kombucha Queries

I'd use the stainless steel container, and see how

everything turned out.

If you ultimately don't like your results, you can

either sell or give the container away.

--- Pangie wrote:

> Hello There

>

> I'm from South Wales, fairly new to brewing Kombucha

> and have a few

> questions about it.

>

> Question on the Container: I saw that somebody said

> here that they did not

> recommend using stainless steel as a brewing

> container. I am very confused,

> as I have bought and am using an expensive

> two-gallon stainless steel

> container, after a recommendation from a book.

>

> Before buying all the equipment, I followed

> directions in the book:

> Kombucha Tea For Your Health and Healing: The Most

> In-depth Guide Available "

> by Alick & Mari Bartholomew. This book was

> recommended as one of the best

> on the market by the Kombucha Website. The book

> states that you can use

> glass, ceramic, or stainless steel. Since I could

> not find a suitable

> container in glass or ceramic, I decided on

> stainless steel. So, are the

> experts in this group saying that we should NOT

> using stainless steel?

>

> Question on Brew with no Zing: The first batch I

> bottled is a bit cloudy.

> It tastes quite pleasant (not sweet and not sour)

> but there is no zing. Is

> this because the mother scoby was coming out of

> hibernation? I weighed the

> sugar and measured the water to the last 100ml. I

> used a small amount of

> vinegar on the first batch, as recommended. Do you

> think this cloudiness

> will go and will there eventually be more

> carbonation with successive brews?

> If not, what would you suggest to improve on it?

>

> Question on Vinegar Brew: I have now made two

> batches of Kombucha and my

> third is brewing. The first batch was made from a

> scoby that I bought from

> e-Bay. It was small, very thick (about 1 " ), quite

> dark and smooth. I think

> it must have been stored in a fridge, as all the

> baby scobies have been very

> thin and uneven up until now. Also, the first batch

> tastes very nice but

> there was no fizz at all. I am using a heating tray

> with an aquarium

> thermometer stuck to the container, which is giving

> temperature readings of

> 27C - 29C.

>

> The second batch turned sour within 5 days, just

> like vinegar (my own fault

> as I should have tasted it sooner). I was using the

> 4-pint method (I used 8

> pints in the first batch because the container was

> so big and 4 pints looked

> lost in there). When I made the 8 pints, I seemed

> to have so much over so I

> decided to make half the quantity (I've now found

> that I can easily drink 8

> pints before the next brew is done <LOL>. My

> question is, is it alright to

> drink this vinegar? I quite like the taste and have

> found that it is quite

> tolerable if I mix it with a small amount from the

> first batch of Kombucha.

>

> Question on Kombucha Baby: As mentioned, the scoby I

> bought was very dark.

> I'm using organic green tea and the resultant scoby

> is completely white. I

> know this is acceptable but I've also noticed that

> the baby scobies are very

> thin overall but thicker in other parts. In fact,

> there seemed to be areas

> on the baby that are four times as thick as the thin

> parts, especially at

> the edges. This gives the appearance of being very

> lumpy. Are the scobies

> healthy?

>

> Thank you for all your help you give... this is such

> a great group for

> newbies like me.

>

> Regards

> Pangie

>

>

>

>

>

>

>

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

_____________________________________________________________________________

______

We won't tell. Get more on shows you hate to love

(and love to hate): Yahoo! TV's Guilty Pleasures list.

http://tv.yahoo.com/collections/265

[Guest guest]

I know what you are saying about the temperature. Unfortunately, the brew

is on a heating tray, which I have no control over. It turns itself on and

off at a pre-determined heat. If I could take it down a few degrees, I

would. It seems to have settled around 27 C and there is nothing I can do

about it.

My house is much too cold to try brewing without a heating tray, especially

since I only have the heating on for a few hours each evening. I think the

scoby would have goosebumps <LOL>.

Thanks for the rest of your comments... they are much appreciated.

Regards

Pangie

-- Re: Kombucha Queries

You may have received other responses as well, but here's mine:

Stainless fine for making tea; glass best for brewing kombucha.

Sometimes my KT is cloudy. Doesn't seem to be the taste. It's just healthy

sentiment from the brew and it clears up in the bottle afterward.

Zing isn't critical to the healthiness, tast and effectiveness of KT.

Thin (and uneven) scobys are just as good as thick ones. Yes, they are

healthy.

29 C is about 84 F? I get really good KT at 65 F (18 C). I've also heard

others say that cooler is better. It is for me. I also usually get a little

fiz and 99% of the time my KT has good carbonation.

What you say tastes like vinegar may taste somewhat sweet to someone else.

Whatever taste pleases you should be what you strive for. I like mine a

little more on the tart side.

One person's input and opinions....

Pangie wrote:

Hello There

I'm from South Wales, fairly new to brewing Kombucha and have a few

questions about it.

Question on the Container: I saw that somebody said here that they did not

recommend using stainless steel as a brewing container. I am very confused,

as I have bought and am using an expensive two-gallon stainless steel

container, after a recommendation from a book.

Before buying all the equipment, I followed directions in the book:

Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

by Alick & Mari Bartholomew. This book was recommended as one of the best

on the market by the Kombucha Website. The book states that you can use

glass, ceramic, or stainless steel. Since I could not find a suitable

container in glass or ceramic, I decided on stainless steel. So, are the

experts in this group saying that we should NOT using stainless steel?

Question on Brew with no Zing: The first batch I bottled is a bit cloudy.

It tastes quite pleasant (not sweet and not sour) but there is no zing. Is

this because the mother scoby was coming out of hibernation? I weighed the

sugar and measured the water to the last 100ml. I used a small amount of

vinegar on the first batch, as recommended. Do you think this cloudiness

will go and will there eventually be more carbonation with successive brews?

If not, what would you suggest to improve on it?

Question on Vinegar Brew: I have now made two batches of Kombucha and my

third is brewing. The first batch was made from a scoby that I bought from

e-Bay. It was small, very thick (about 1 " ), quite dark and smooth. I think

it must have been stored in a fridge, as all the baby scobies have been very

thin and uneven up until now. Also, the first batch tastes very nice but

there was no fizz at all. I am using a heating tray with an aquarium

thermometer stuck to the container, which is giving temperature readings of

27C - 29C.

The second batch turned sour within 5 days, just like vinegar (my own fault

as I should have tasted it sooner). I was using the 4-pint method (I used 8

pints in the first batch because the container was so big and 4 pints looked

lost in there). When I made the 8 pints, I seemed to have so much over so I

decided to make half the quantity (I've now found that I can easily drink 8

pints before the next brew is done <LOL>. My question is, is it alright to

drink this vinegar? I quite like the taste and have found that it is quite

tolerable if I mix it with a small amount from the first batch of Kombucha.

Question on Kombucha Baby: As mentioned, the scoby I bought was very dark.

I'm using organic green tea and the resultant scoby is completely white. I

know this is acceptable but I've also noticed that the baby scobies are very

thin overall but thicker in other parts. In fact, there seemed to be areas

on the baby that are four times as thick as the thin parts, especially at

the edges. This gives the appearance of being very lumpy. Are the scobies

healthy?

Thank you for all your help you give... this is such a great group for

newbies like me.

Regards

Pangie

[Guest guest]

I know what you are saying about the temperature. Unfortunately, the brew

is on a heating tray, which I have no control over. It turns itself on and

off at a pre-determined heat. If I could take it down a few degrees, I

would. It seems to have settled around 27 C and there is nothing I can do

about it.

My house is much too cold to try brewing without a heating tray, especially

since I only have the heating on for a few hours each evening. I think the

scoby would have goosebumps <LOL>.

Thanks for the rest of your comments... they are much appreciated.

Regards

Pangie

-- Re: Kombucha Queries

You may have received other responses as well, but here's mine:

Stainless fine for making tea; glass best for brewing kombucha.

Sometimes my KT is cloudy. Doesn't seem to be the taste. It's just healthy

sentiment from the brew and it clears up in the bottle afterward.

Zing isn't critical to the healthiness, tast and effectiveness of KT.

Thin (and uneven) scobys are just as good as thick ones. Yes, they are

healthy.

29 C is about 84 F? I get really good KT at 65 F (18 C). I've also heard

others say that cooler is better. It is for me. I also usually get a little

fiz and 99% of the time my KT has good carbonation.

What you say tastes like vinegar may taste somewhat sweet to someone else.

Whatever taste pleases you should be what you strive for. I like mine a

little more on the tart side.

One person's input and opinions....

Pangie wrote:

Hello There

I'm from South Wales, fairly new to brewing Kombucha and have a few

questions about it.

Question on the Container: I saw that somebody said here that they did not

recommend using stainless steel as a brewing container. I am very confused,

as I have bought and am using an expensive two-gallon stainless steel

container, after a recommendation from a book.

Before buying all the equipment, I followed directions in the book:

Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

by Alick & Mari Bartholomew. This book was recommended as one of the best

on the market by the Kombucha Website. The book states that you can use

glass, ceramic, or stainless steel. Since I could not find a suitable

container in glass or ceramic, I decided on stainless steel. So, are the

experts in this group saying that we should NOT using stainless steel?

Question on Brew with no Zing: The first batch I bottled is a bit cloudy.

It tastes quite pleasant (not sweet and not sour) but there is no zing. Is

this because the mother scoby was coming out of hibernation? I weighed the

sugar and measured the water to the last 100ml. I used a small amount of

vinegar on the first batch, as recommended. Do you think this cloudiness

will go and will there eventually be more carbonation with successive brews?

If not, what would you suggest to improve on it?

Question on Vinegar Brew: I have now made two batches of Kombucha and my

third is brewing. The first batch was made from a scoby that I bought from

e-Bay. It was small, very thick (about 1 " ), quite dark and smooth. I think

it must have been stored in a fridge, as all the baby scobies have been very

thin and uneven up until now. Also, the first batch tastes very nice but

there was no fizz at all. I am using a heating tray with an aquarium

thermometer stuck to the container, which is giving temperature readings of

27C - 29C.

The second batch turned sour within 5 days, just like vinegar (my own fault

as I should have tasted it sooner). I was using the 4-pint method (I used 8

pints in the first batch because the container was so big and 4 pints looked

lost in there). When I made the 8 pints, I seemed to have so much over so I

decided to make half the quantity (I've now found that I can easily drink 8

pints before the next brew is done <LOL>. My question is, is it alright to

drink this vinegar? I quite like the taste and have found that it is quite

tolerable if I mix it with a small amount from the first batch of Kombucha.

Question on Kombucha Baby: As mentioned, the scoby I bought was very dark.

I'm using organic green tea and the resultant scoby is completely white. I

know this is acceptable but I've also noticed that the baby scobies are very

thin overall but thicker in other parts. In fact, there seemed to be areas

on the baby that are four times as thick as the thin parts, especially at

the edges. This gives the appearance of being very lumpy. Are the scobies

healthy?

Thank you for all your help you give... this is such a great group for

newbies like me.

Regards

Pangie

[Guest guest]

>

> Thanks for replying, Sandy. I don't think any of the experts have

replied

> to my original e-mail yet.

>

Pangie when people sell things they are not always as interested in

your welfare as they are the money they are making from the sell.

Everything that I have read has cautioned against brewing in metal of

any kind. They should have done more research before they sent you

instructions saying S/S is ok.

Also, the vinegar must be distilled otherwise it can compromise your

brew. explains this well and I am not sure of the specifics

enough to give you a dependable answer on that. I am really not sure

why they directed you to use any vinegar in your brew if you had

plenty of starter liquid with your scoby.

Anyway, don't get discouraged. It will soon seem so easy.

) Sandy

[Guest guest]

Evening Pangie

I have a 2000 edition of the Bartholomew's book and I could not

mention stainless steel as a brewing container. The only place I've

seen it recommended is at Gunter 's site and in newer versions

of his books. I really question if stainless steel has not gotten a

bad reputation by association with metal containers. There has been

real improvement in stainless steel in the past 10 years. My

personal opinion which may on the list will disagree with is that

high quality stainless particularly that designed for beer making

would be okay for fermentation. The one thing that does some what

bothers me is that I can find no research that states that it has

been tested. With the research has done on Kombucha I would not

think he would recommend if it had not been tested (personal

opinion). On the other hand Roussin specifically look for

toxins from plastics and in " Analyses of Kombucha Ferments " , He makes

two references to plastics. On page 30 he states " No toxins were

found in the Kombucha fermented in Tupperware " and on page 31, " The

lesson here is that " baggies " are not suitable for storing Kombucha

tea or Kombucha colonies for more than a few days. "

At

<http://health.groups.yahoo.com/group/original_kombucha/files/Kombucha%20Threads\

/Kombucha%20Threads/>http://health.groups.yahoo.com/group/original_kombucha/file\

s/Kombucha%20Threads/Kombucha%20Threads/

under Plastics the he states, "

Well, we've looked at Kombucha in pop bottles, Kombucha in

Tupperware, Kombucha in " food grade plastic fermenting containers " ,

and Kombucha in plastic in general. So far, it's a personal choice,

glass or plastic does not effect the ferment, and does not provide

petrochemicals in solution. That's both ferment and storage. "

Wish I could fins something similar for Stainless Steel

Bill

>Hello There

>

>I'm from South Wales, fairly new to brewing Kombucha and have a few

>questions about it.

>

>Question on the Container: I saw that somebody said here that they did not

>recommend using stainless steel as a brewing container. I am very confused,

>as I have bought and am using an expensive two-gallon stainless steel

>container, after a recommendation from a book.

>

>Before buying all the equipment, I followed directions in the book:

>Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available "

>by Alick & Mari Bartholomew. This book was recommended as one of the best

>on the market by the Kombucha Website. The book states that you can use

>glass, ceramic, or stainless steel. Since I could not find a suitable

>container in glass or ceramic, I decided on stainless steel. So, are the

>experts in this group saying that we should NOT using stainless steel?

[Guest guest]

>At

><http://health.groups.yahoo.com/group/original_kombucha/files/Kombucha%20Thread\

s/Kombucha%20Threads/>http://health.groups.yahoo.com/group/original_kombucha/fil\

es/Kombucha%20Threads/Kombucha%20Threads/

>

>under Plastics the he states, "

>Well, we've looked at Kombucha in pop bottles, Kombucha in

>Tupperware, Kombucha in " food grade plastic fermenting containers " ,

>and Kombucha in plastic in general. So far, it's a personal choice,

>glass or plastic does not effect the ferment, and does not provide

>petrochemicals in solution. That's both ferment and storage. "

And I have stated that labs find what labs look for. The issue with

plastics is not so much petrochemicals, but estrogen mimickers. I doubt

very much that is what Roussin looked for, and when I have asked him to

clarify, I have heard no word. I do not think these statements should be

taken as assurance that plastics are safe. Plastics are

questionable. Plastics are not made for constant contact with highly

acidic liquids. Kombucha is much more acidic than beer. I caution people

against accepting this research as the last word.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Thanks for your reply, Sandy. Much appreciated.

Unfortunately, I didn' have any starter liquid with my first scoby. This is

why I used Sainsbury's Organic White Wine Vinegar. I assumed that it was

distilled. I followed the list of necessary ingredients from the book:

Kombucha Tea For Your Health and Healing " by Alick & Mari Bartholomew.

That book is recommended as the best book on the market by the Kombucha

Website. There the authors say it is OK to use stainless steel to place

the cultures in and brew Kombucha tea.

Therefore, you can understand why I am very confused by this. This group

(which is also recommended by the Kombucha Website) says you must not use

S/S and the book says you can.

Regards

Pangie

-- Re: Kombucha Queries

>

> Thanks for replying, Sandy. I don't think any of the experts have

replied

> to my original e-mail yet.

>

Pangie when people sell things they are not always as interested in

your welfare as they are the money they are making from the sell.

Everything that I have read has cautioned against brewing in metal of

any kind. They should have done more research before they sent you

instructions saying S/S is ok.

Also, the vinegar must be distilled otherwise it can compromise your

brew. explains this well and I am not sure of the specifics

enough to give you a dependable answer on that. I am really not sure

why they directed you to use any vinegar in your brew if you had

plenty of starter liquid with your scoby.

Anyway, don't get discouraged. It will soon seem so easy.

) Sandy

[Guest guest]

Hello Bill

Mmmm.... I am using the 1999 edition. It is on page 37 entitled " What

Container to Use? " I'll quote from the book:

" It is possible to use any large container without a tap like a ceramic

bread crock or enamel container (without chips). You will have to scoop out

your liquid from the top of the container with a ladle or jug which,

although not quite so convenient, is no grea hardship either " .

The same guidelines apply to these larger containers as in the Batch Brewing

Method, so no aluminium or plastic. Stainless steel is a good material to

use as a container, they are easy to buy if not expensive " .

The container I am using is actually a large bread bin with a lid (which I

don't use). It is quite a heavy gauge.

Is it possible to give me the link to Gunter 's site? I would be very

interested to see what he says about using S/S. Very interesting

information on using Tuppaware and food-grade plastics. It is not that I

would want to use this type of container but when you have no access to

large glass or ceramic containers, it is good to know that food-grade

plastics will not effect the brew.

I shall check out the links you have sent.... I would like to learn as much

as I can about all the things that can or cannot affect Kombucha cultures.

Regards

Pangie

-- Re: Kombucha Queries

Evening Pangie

I have a 2000 edition of the Bartholomew's book and I could not

mention stainless steel as a brewing container. The only place I've

seen it recommended is at Gunter 's site and in newer versions

of his books. I really question if stainless steel has not gotten a

bad reputation by association with metal containers. There has been

real improvement in stainless steel in the past 10 years. My

personal opinion which may on the list will disagree with is that

high quality stainless particularly that designed for beer making

would be okay for fermentation. The one thing that does some what

bothers me is that I can find no research that states that it has

been tested. With the research has done on Kombucha I would not

think he would recommend if it had not been tested (personal

opinion). On the other hand Roussin specifically look for

toxins from plastics and in " Analyses of Kombucha Ferments " , He makes

two references to plastics. On page 30 he states " No toxins were

found in the Kombucha fermented in Tupperware " and on page 31, " The

lesson here is that " baggies " are not suitable for storing Kombucha

tea or Kombucha colonies for more than a few days. "

At

<http://health.groups.yahoo

com/group/original_kombucha/files/Kombucha%20Threads/Kombucha%20Threads/>http

//health.groups.yahoo

com/group/original_kombucha/files/Kombucha%20Threads/Kombucha%20Threads/

under Plastics the he states, "

Well, we've looked at Kombucha in pop bottles, Kombucha in

Tupperware, Kombucha in " food grade plastic fermenting containers " ,

and Kombucha in plastic in general. So far, it's a personal choice,

glass or plastic does not effect the ferment, and does not provide

petrochemicals in solution. That's both ferment and storage. "

Wish I could fins something similar for Stainless Steel

Bill

>Hello There

>

>I'm from South Wales, fairly new to brewing Kombucha and have a few

>questions about it.

>

>Question on the Container: I saw that somebody said here that they did not

>recommend using stainless steel as a brewing container. I am very confused,

>as I have bought and am using an expensive two-gallon stainless steel

>container, after a recommendation from a book.

>

>Before buying all the equipment, I followed directions in the book:

>Kombucha Tea For Your Health and Healing: The Most In-depth Guide Available

>by Alick & Mari Bartholomew. This book was recommended as one of the best

>on the market by the Kombucha Website. The book states that you can use

>glass, ceramic, or stainless steel. Since I could not find a suitable

>container in glass or ceramic, I decided on stainless steel. So, are the

>experts in this group saying that we should NOT using stainless steel?

[Guest guest]

How about using Braggs Apple Cider vinegar? Is this acceptable? I read one

recipe that used this type of vinegar.

AM

<<,Unfortunately, I didn' have any starter liquid with my first scoby. This

is

why I used Sainsbury's Organic White Wine Vinegar. I assumed that it was

distilled. I followed the list of necessary ingredients from the book:

Kombucha Tea For Your Health and Healing " by Alick & Mari Bartholomew.>>>

[Guest guest]

Hi Pangie

Here is the link for 's site: http://www.kombu.de/english.htm.

His reference to Stainless steel is under " How to make your own

Kombucha Tea " step 5.

Your right there is reference to Stainless Steel in the section

" Which Container to Use? " .I find it interesting that the

Bartholomew's have changed this section to read:

" Stainless steel is probably not a good material to use as a

container, as cheaper types can discolour the liquid. "

I would gather from that and the change from your 1999 edition that

high quality Stainless may be okay to use.

Another thing I find interesting is the comment in the same section:

" They have a very small opening at the top, are usually made from

plastic and are definitely not suitable for Kombucha tea, as it will

leach toxins(even from food grade plastic). "

This is in direct contrast to what Roussin's findings. His

site is: http://kombucha-research.com/.

Best

Bill

>Hello Bill

>

>Mmmm.... I am using the 1999 edition. It is on page 37 entitled " What

>Container to Use? " I'll quote from the book:

>

> " It is possible to use any large container without a tap like a ceramic

>bread crock or enamel container (without chips). You will have to scoop out

>your liquid from the top of the container with a ladle or jug which,

>although not quite so convenient, is no grea hardship either " .

>

>The same guidelines apply to these larger containers as in the Batch Brewing

>Method, so no aluminium or plastic. Stainless steel is a good material to

>use as a container, they are easy to buy if not expensive " .

>

>The container I am using is actually a large bread bin with a lid (which I

>don't use). It is quite a heavy gauge.

>

>Is it possible to give me the link to Gunter 's site? I would be very

>interested to see what he says about using S/S. Very interesting

>information on using Tuppaware and food-grade plastics. It is not that I

>would want to use this type of container but when you have no access to

>large glass or ceramic containers, it is good to know that food-grade

>plastics will not effect the brew.

>

>I shall check out the links you have sent.... I would like to learn as much

>as I can about all the things that can or cannot affect Kombucha cultures.

>

>Regards

>Pangie

[Guest guest]

>How about using Braggs Apple Cider vinegar? Is this acceptable? I read one

>recipe that used this type of vinegar.

Bragg's is live vinegar. You can use it no problem, but you must bring it

to a boil first, killing the live organisms. Let it cool before using with

the culture.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

>Another thing I find interesting is the comment in the same section:

> " They have a very small opening at the top, are usually made from

>plastic and are definitely not suitable for Kombucha tea, as it will

>leach toxins(even from food grade plastic). "

>

>This is in direct contrast to what Roussin's findings. His

>site is: http://kombucha-research.com/.

As I have said, Roussin's testing was not adequate to make the claims that

plastic is safe to brew in, food grade or otherwise, because they didn't

test for the problematic chemicals. In chemistry labs, they know full well

that acidic liquids leach plastics.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

>Another thing I find interesting is the comment in the same section:

> " They have a very small opening at the top, are usually made from

>plastic and are definitely not suitable for Kombucha tea, as it will

>leach toxins(even from food grade plastic). "

>

>This is in direct contrast to what Roussin's findings. His

>site is: http://kombucha-research.com/.

As I have said, Roussin's testing was not adequate to make the claims that

plastic is safe to brew in, food grade or otherwise, because they didn't

test for the problematic chemicals. In chemistry labs, they know full well

that acidic liquids leach plastics.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Hi V

Interesting enough he did find toxin from baggie use ship SCOBE and

KT that had been stored for what about 30 days? I know you've

recommended a certain type in the past that you feel is safe. I agree

with you about not accepting this research or for that fact any

single research as the last word. What one research project find and

other normally finds a condition. I pass it along as the most current

research done in the area that I'm aware of. I know nothing about

estrogen mimicker but would to gain some knowledge. Can you point me

to some good sites on the subject?

Bill

> >At

> ><<http://health.groups.yahoo.com/group/original_kombucha/files/Komb

>

ucha%20Threads/Kombucha%20Threads/>http://health.groups.yahoo.com/group/original\

_kombucha/files/Kombucha%20Threads/Kombucha%20Threads/>http://health.groups.yaho\

o.com/group/original_kombucha/files/Kombucha%20Threads/Kombucha%20Threads/

>

> >

> >under Plastics the he states, "

> >Well, we've looked at Kombucha in pop bottles, Kombucha in

> >Tupperware, Kombucha in " food grade plastic fermenting containers " ,

> >and Kombucha in plastic in general. So far, it's a personal choice,

> >glass or plastic does not effect the ferment, and does not provide

> >petrochemicals in solution. That's both ferment and storage. "

>

>And I have stated that labs find what labs look for. The issue with

>plastics is not so much petrochemicals, but estrogen mimickers. I doubt

>very much that is what Roussin looked for, and when I have asked him to

>clarify, I have heard no word. I do not think these statements should be

>taken as assurance that plastics are safe. Plastics are

>questionable. Plastics are not made for constant contact with highly

>acidic liquids. Kombucha is much more acidic than beer. I caution people

>against accepting this research as the last word.

>

>--V

>

>~~~ There is no way to peace; peace is the way ~~~~

>--A.J. Muste

>

>

[Guest guest]

Hi V

Interesting enough he did find toxin from baggie use ship SCOBE and

KT that had been stored for what about 30 days? I know you've

recommended a certain type in the past that you feel is safe. I agree

with you about not accepting this research or for that fact any

single research as the last word. What one research project find and

other normally finds a condition. I pass it along as the most current

research done in the area that I'm aware of. I know nothing about

estrogen mimicker but would to gain some knowledge. Can you point me

to some good sites on the subject?

Bill

> >At

> ><<http://health.groups.yahoo.com/group/original_kombucha/files/Komb

>

ucha%20Threads/Kombucha%20Threads/>http://health.groups.yahoo.com/group/original\

_kombucha/files/Kombucha%20Threads/Kombucha%20Threads/>http://health.groups.yaho\

o.com/group/original_kombucha/files/Kombucha%20Threads/Kombucha%20Threads/

>

> >

> >under Plastics the he states, "

> >Well, we've looked at Kombucha in pop bottles, Kombucha in

> >Tupperware, Kombucha in " food grade plastic fermenting containers " ,

> >and Kombucha in plastic in general. So far, it's a personal choice,

> >glass or plastic does not effect the ferment, and does not provide

> >petrochemicals in solution. That's both ferment and storage. "

>

>And I have stated that labs find what labs look for. The issue with

>plastics is not so much petrochemicals, but estrogen mimickers. I doubt

>very much that is what Roussin looked for, and when I have asked him to

>clarify, I have heard no word. I do not think these statements should be

>taken as assurance that plastics are safe. Plastics are

>questionable. Plastics are not made for constant contact with highly

>acidic liquids. Kombucha is much more acidic than beer. I caution people

>against accepting this research as the last word.

>

>--V

>

>~~~ There is no way to peace; peace is the way ~~~~

>--A.J. Muste

>

>

[Guest guest]

Bill wrote: " Wish I could find something similar for Stainless Steel "

Would there be something to be found by exploring how SS is used in

winemaking? There is a lot of storing and aging in SS isn't there?

Joyce

Dallas TX

[Guest guest]

Yes Joyce,

You are correct. I work part time in a winery and I have

been making beer and wine for 10+ years. Both beer and wine are aged

in Stainless steel. The beers that are fermented with Lactobacillus

cannot be stored in stainles and therefore must be fermented in Glass

or better yet, wooden barrels. The acid in the beer and the Kombucha

will attack the steel and cause bad off flavors.

" Wish I could find something similar for Stainless Steel "

>

> Would there be something to be found by exploring how SS is used in

> winemaking? There is a lot of storing and aging in SS isn't there?

>

> Joyce

> Dallas TX

>

>

>