Re: Temperature. Ascetic acid. Lacto Acid. MArge

[Guest guest]

MArge, acetic acid ferments and lacto-ferments are different. (it is not

an opinion). Kombucha Mushroom Tea is an acetic acid ferment. Time and

Temperature are important factors. Home ferments are not made in

isolation. There is constant exposure to competing bacteria and yeasts,

wild and airborne, other food and plants, etc.

That was one of the points in Len Pozio's article " Balancing

Act " .

Your ratio of acids will change. You will also encourage or discourage

certain bacteria and yeasts.

In all home ferments there are two critical factors;

1) Taste (and there is no accounting for taste)

2) Heath benefit.

Why do you suppose Guenther (and others) stated that a fermenting

temperature of 80F was optimum?

Ed Kasper LAc

www.HappyHerbalist.com <http://www.HappyHerbalist.com>

>

>

>

> >Thanks for all that wonderful info. Does that mean that GTDave's is

only

> >different due to lower temperature and longer brewing time?

> >

> >Does that mean that my brews out here in this drafty living room have

less

> >of the curing acetic acid than they did in my old brewing

refrig-freezer

> >brewing cabinet with a constant temperaturre of 78 to 80 degrees F.?

> >

> >Right now I am not a completely happy camper.

>

>

> Marge, I believe Ed is speculating rather than presenting valid

> information. He has offered no links to research nor a verifiable lab

> report to back up his statements, all of which seem to be aimed at

> discrediting GTs brand, a competitor of his. As such, I am

unconvinced.

>

> --V

>

>

>

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

> --A.J. Muste

>

[Guest guest]

MArge, acetic acid ferments and lacto-ferments are different. (it is not

an opinion). Kombucha Mushroom Tea is an acetic acid ferment. Time and

Temperature are important factors. Home ferments are not made in

isolation. There is constant exposure to competing bacteria and yeasts,

wild and airborne, other food and plants, etc.

That was one of the points in Len Pozio's article " Balancing

Act " .

Your ratio of acids will change. You will also encourage or discourage

certain bacteria and yeasts.

In all home ferments there are two critical factors;

1) Taste (and there is no accounting for taste)

2) Heath benefit.

Why do you suppose Guenther (and others) stated that a fermenting

temperature of 80F was optimum?

Ed Kasper LAc

www.HappyHerbalist.com <http://www.HappyHerbalist.com>

>

>

>

> >Thanks for all that wonderful info. Does that mean that GTDave's is

only

> >different due to lower temperature and longer brewing time?

> >

> >Does that mean that my brews out here in this drafty living room have

less

> >of the curing acetic acid than they did in my old brewing

refrig-freezer

> >brewing cabinet with a constant temperaturre of 78 to 80 degrees F.?

> >

> >Right now I am not a completely happy camper.

>

>

> Marge, I believe Ed is speculating rather than presenting valid

> information. He has offered no links to research nor a verifiable lab

> report to back up his statements, all of which seem to be aimed at

> discrediting GTs brand, a competitor of his. As such, I am

unconvinced.

>

> --V

>

>

>

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

> --A.J. Muste

>

[Guest guest]

Ed,

>

> MArge, acetic acid ferments and lacto-ferments are different. (it is not

> an opinion). Kombucha Mushroom Tea is an acetic acid ferment.

But the latter statement is an opinion! What is the mean acid in KT?

Sander

[Guest guest]

Sander, KT is an acetic acid ferment.

It is not " my " opinion.

It is the conclusion of research into what is kombucha tea.

You can have KT without lactic acid, but you do not have KT without acetic

acid.

Analysis of Kombucha tea

http://happyherbalist.com/analysis_of_kombucha.htm

Ed Kasper LAc

............................oiginal message .....

Ed,

>

> MArge, acetic acid ferments and lacto-ferments are different. (it is not

> an opinion). Kombucha Mushroom Tea is an acetic acid ferment.

But the latter statement is an opinion! What is the mean acid in KT?

Sander

[Guest guest]

Sander, KT is an acetic acid ferment.

It is not " my " opinion.

It is the conclusion of research into what is kombucha tea.

You can have KT without lactic acid, but you do not have KT without acetic

acid.

Analysis of Kombucha tea

http://happyherbalist.com/analysis_of_kombucha.htm

Ed Kasper LAc

............................oiginal message .....

Ed,

>

> MArge, acetic acid ferments and lacto-ferments are different. (it is not

> an opinion). Kombucha Mushroom Tea is an acetic acid ferment.

But the latter statement is an opinion! What is the mean acid in KT?

Sander

[Guest guest]

Ed,

most wine also contains (small) amounts of acetic acid. That doesn't

mean it's an acetic acid ferment...

Again, what is the main acid in KT? According to what I've read it's

gluconic acid, not acetic acid. IMHO that would make KT a gluconic

acid ferment.

Sander

>

> Sander, KT is an acetic acid ferment.

> It is not " my " opinion.

> It is the conclusion of research into what is kombucha tea.

>

> You can have KT without lactic acid, but you do not have KT without

acetic

> acid.

[Guest guest]

" What is universal in all kombucha ferments: gluconic acid,

fructose, and acetic acid " . www.kombucha-research.com

<http://www.kombucha-research.com/>

By convention (widespread use) kombucha tea is an acetic acid ferment.

Ed Kasper LAc

www.HappyHerbalist.com <http://www.HappyHerbalist.com>

> >

> > Sander, KT is an acetic acid ferment.

> > It is not " my " opinion.

> > It is the conclusion of research into what is kombucha tea.

> >

> > You can have KT without lactic acid, but you do not have KT without

> acetic

> > acid.

>

[Guest guest]

" Gluconic acid was used as the reference acid since it was

demonstrated by Roussin that gluconic is typically the primary acid

component " . www.happyherbalist.com/analysis_of_kt_cornell.htm

Yes, there is definitely acetic acid in KT. However, since gluconic

acid is typically the primary acid component, it would seem more

reasonable to call it a gluconic acid ferment. Just my opinion.

Sander

>

>

> " What is universal in all kombucha ferments: gluconic acid,

> fructose, and acetic acid " . www.kombucha-research.com

> <http://www.kombucha-research.com/>

>

> By convention (widespread use) kombucha tea is an acetic acid ferment.