Temperature. Ascetic acid. Lacto Acid.

[Guest guest]

Dear Ed,

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.

Blessings on you all. LOve. MArge.

[Guest guest]

>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]

V If you read or study kombucha you'll find it classified as an

acetic acid ferment.

Kombucha is a SCOBY . It is not just a collection of ANY Bacteria or

ANY Yeasts. But specific ones identified in the research indicated

below.

What identifies a lacto-ferment is the specific bacteria

What identifies an acetic ferment is the specific bacteria

These bacteria are not the same.

Google

acetic acid ferments

lacto-fermented

Read up a bit and you will discover that bacteria are temperature

sensitive.

Ferments are unique via Bacteria, Yeasts, Time, Temperature,

Your SCOBY is What you Feed it, How you take care of you, and what

friends they play with. They are not all equal.

READ what makes these ferments different.

THE KOMBUCHA BALANCING ACT

By Len Porzio

R. Roussin book

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

Determination and characterization of the anti-microbial activity of the

fermented tea Kombucha C.J. Greenwalt, R.A. Ledford, and K.H. Steinkraus

Department of Food Science Cornell University Ithaca, New York 14853

http://www.happyherbalist.com/analysis_of_kt_cornell.htm

<http://www.happyherbalist.com/analysis_of_kt_cornell.htm>

Abadie, M. (1961) Association de Candida mycoderma Reess Lodder et d'

Acetobacterxylinum Brown dans la fermentation acétique des infusions

de thé. Ann Sc. Nat. Bot., 12, 765-780.

Anonymous. 1983. Tea fungus. In Handbook of indigenous fermented food,

K.H. Steinkraus ed. pp. 421. Marcel Dekker Inc., New York.

Chambionnat, M. (1952) Contribution à l'étude du champignon

japonais. Bull. Soc. Hist. Nat. Maroc. 22, 3-8.

Doledo, A.L. and Maniquis, P.L. 1967. Preparation and storage qualities

of fortified nata de coco. The PhilippinesJ. Science. 96, 4, 363-376.

Fontana, J.D., Franco, V.C., De Souza, S.J., Lyra, I.N. and De Souza

A.M. 1991. Nature of plant stimulators in the production of Acetobacter

xylinum ( " tea fungus " ) biofilm used in skin therapy. Appl. Biochem.

Biotechnol. 28, 341-351.

, G. 1990. Kombucha, la boisson au champignon de longue vie, W.

Ennsthaler ed. Steyr, Austria. Guenther s Book available in 14

languages

Hauser, S.P. 1990. Dr. Sklenar's kombucha mushroom infusion-a biological

cancer therapy. Schweiz Rundsch. Med. Prax. 79, 243-246.

Hesseltine, C.W. 1965. A millenium of fungi, food, and fermentation.

Mycologia. 57, 2, 149-197.

Kozaki, M., Koizumi, A. and Kotahara, K. 1972. Microorganisms of

zoogloeal mats formed in tea decoction. J. Food Hyg. Society (Japan).

13, 1, 89-97.

Lapuz, M.M., Galardo, E.G. and Palo M.A. 1967. The nata organism

-cultural requirements, characteristics and identity. The Philippines J.

Science. 96, 2, 91-109.

Reiss, J. 1989. Influence of different sugars on the metabolism of the

tea. Z. Lebensm. Unters. Forsch. 198, 258-261.

Stadelman, E. 1961. Der Teepilz und seine antibiotische Wirkung.

Zentralbl. Bakt. Parasit. Inf. Hyg. 180, 5, 401-435.

Steiger, K.E. and Steinegger, E. 1957. On the tea fungus. Pharmaceutica

Acta Helvetiae. 32, 4, 88-93.

Zottner, G. ( 1952) Note de bactériologie à propos du champignon

japonais. Bull. Soc. Hist. Nat. Maroc. 33, 9-11.

>

>

>

> >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 Yes, you will have less acetic acid when brewed at lower

temperatures.

Optium acetic acid production 86F / 30C

You will produce liitle or no actetic acid at 60F / 16C

refernce/source Optimum acetic acid production

http://tinyurl.com/2v9z9j <http://tinyurl.com/2v9z9j>

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 Yes, you will have less acetic acid when brewed at lower

temperatures.

Optium acetic acid production 86F / 30C

You will produce liitle or no actetic acid at 60F / 16C

refernce/source Optimum acetic acid production

http://tinyurl.com/2v9z9j <http://tinyurl.com/2v9z9j>

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 Yes, you will have less acetic acid when brewed at lower

temperatures.

Optium acetic acid production 86F / 30C

You will produce liitle or no actetic acid at 60F / 16C

refernce/source Optimum acetic acid production

http://tinyurl.com/2v9z9j <http://tinyurl.com/2v9z9j>

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

>