Guest guest Posted September 22, 2005 Report Share Posted September 22, 2005 I am getting too many emails loading my system. I can't read all of them because of not enough time. Please stop them immediatley. Thankyou Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2007 Report Share Posted October 29, 2007 Hi Joe, are you sure the tea is pH 6? How have you measured this? Measuring based on colour is a bit tricky if you aren't experienced. pH 6 is very high for KT my water out of the filter is pH 6.5 Ken > > can someone tell me what it means if the k-tea maintains a ph level of > 6? Would there be anything benefital in a brew with a ph 0f 6? > > Thanks. > > Joe > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2007 Report Share Posted October 29, 2007 Hi Joe, are you sure the tea is pH 6? How have you measured this? Measuring based on colour is a bit tricky if you aren't experienced. pH 6 is very high for KT my water out of the filter is pH 6.5 Ken > > can someone tell me what it means if the k-tea maintains a ph level of > 6? Would there be anything benefital in a brew with a ph 0f 6? > > Thanks. > > Joe > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2007 Report Share Posted October 29, 2007 When I measure our water its around 6.9. I then heat it, add tea add sugar and when cooled to room temperature its usually 6.5 or so. That's day 1. By Day 8 at 80F (26.5C) its around 2.7. I have a hard (impossible) time reading the strips, so I use a meter. My wife reads the strips OK. Some people say they only get down to the 4;s on the pH using a meter. The strips are useful in the beginning to get an idea of where things should be. The pH is a good indicator of where your ferment is, but is not 100%. And if you're going to drink it right away or really soon than it doesn't matter. But if you're going to bottle or store for any period then it should have sufficient acids (acetic acid ~1% overall acids 33 g/L) to be anti-pathogenic. (anti microbial according to Cornel University Food Science. kombucha ferment typically was 2.5 pH .7 acetic acid after 9 days at 79F). If you bottle kombucha too early then the acetic acid may not be strong enough to prevent any pathogenic growth and cutting off the air supply prevents further acetic production. But not pathogens that are anaerobic. The yeast (beneficial or otherwise) may continue to produce alcohol but not be in sufficient to kill off or prevent pathogenic growth either. The risk is increased when adding fruits (fresh or dried) or other tasty additives that may harbor unknowns. Kombucha tea when properly fermented is really safe. Peace Ed Kasper LAc. & family www.HappyHerbalist.com ....................................................... Re: ph levels Posted by: " ken " sourdough.tg@... keny_17m Mon Oct 29, 2007 7:24 am (PST) Hi Joe, are you sure the tea is pH 6? How have you measured this? Measuring based on colour is a bit tricky if you aren't experienced. pH 6 is very high for KT my water out of the filter is pH 6.5 Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2007 Report Share Posted October 29, 2007 When I measure our water its around 6.9. I then heat it, add tea add sugar and when cooled to room temperature its usually 6.5 or so. That's day 1. By Day 8 at 80F (26.5C) its around 2.7. I have a hard (impossible) time reading the strips, so I use a meter. My wife reads the strips OK. Some people say they only get down to the 4;s on the pH using a meter. The strips are useful in the beginning to get an idea of where things should be. The pH is a good indicator of where your ferment is, but is not 100%. And if you're going to drink it right away or really soon than it doesn't matter. But if you're going to bottle or store for any period then it should have sufficient acids (acetic acid ~1% overall acids 33 g/L) to be anti-pathogenic. (anti microbial according to Cornel University Food Science. kombucha ferment typically was 2.5 pH .7 acetic acid after 9 days at 79F). If you bottle kombucha too early then the acetic acid may not be strong enough to prevent any pathogenic growth and cutting off the air supply prevents further acetic production. But not pathogens that are anaerobic. The yeast (beneficial or otherwise) may continue to produce alcohol but not be in sufficient to kill off or prevent pathogenic growth either. The risk is increased when adding fruits (fresh or dried) or other tasty additives that may harbor unknowns. Kombucha tea when properly fermented is really safe. Peace Ed Kasper LAc. & family www.HappyHerbalist.com ....................................................... Re: ph levels Posted by: " ken " sourdough.tg@... keny_17m Mon Oct 29, 2007 7:24 am (PST) Hi Joe, are you sure the tea is pH 6? How have you measured this? Measuring based on colour is a bit tricky if you aren't experienced. pH 6 is very high for KT my water out of the filter is pH 6.5 Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2007 Report Share Posted October 30, 2007 Ed, Greetings, I am a new member, and new at Kombucha tea. We have been following instructions and have managed to produce a very tasty product. After the fermentation process, we pour it into bottles with screw caps and allow it to continue to ferment in the bottles putting some in the refrigerator to drink within a week or two. . Is there any concern about pathogens with a work process like this? Thanks, - On 10/29/07, Happy Herbalist <eddy@...> wrote: > > When I measure our water its around 6.9. I then heat it, add tea add > sugar > and when cooled to room temperature its usually 6.5 or so. That's day 1. > By > Day 8 at 80F (26.5C) its around 2.7. > > I have a hard (impossible) time reading the strips, so I use a meter. My > wife reads the strips OK. > > Some people say they only get down to the 4;s on the pH using a meter. The > strips are useful in the beginning to get an idea of where things should > be. > The pH is a good indicator of where your ferment is, but is not 100%. And > if > you're going to drink it right away or really soon than it doesn't matter. > But if you're going to bottle or store for any period then it should have > sufficient acids (acetic acid ~1% overall acids 33 g/L) to be > anti-pathogenic. (anti microbial according to Cornel University Food > Science. kombucha ferment typically was 2.5 pH .7 acetic acid after 9 days > at 79F). > > If you bottle kombucha too early then the acetic acid may not be strong > enough to prevent any pathogenic growth and cutting off the air supply > prevents further acetic production. But not pathogens that are anaerobic. > The yeast (beneficial or otherwise) may continue to produce alcohol but > not > be in sufficient to kill off or prevent pathogenic growth either. The risk > is increased when adding fruits (fresh or dried) or other tasty additives > that may harbor unknowns. Kombucha tea when properly fermented is really > safe. > > Peace > > Ed Kasper LAc. & family > www.HappyHerbalist.com > > .................... > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2007 Report Share Posted October 30, 2007 Ed, Greetings, I am a new member, and new at Kombucha tea. We have been following instructions and have managed to produce a very tasty product. After the fermentation process, we pour it into bottles with screw caps and allow it to continue to ferment in the bottles putting some in the refrigerator to drink within a week or two. . Is there any concern about pathogens with a work process like this? Thanks, - On 10/29/07, Happy Herbalist <eddy@...> wrote: > > When I measure our water its around 6.9. I then heat it, add tea add > sugar > and when cooled to room temperature its usually 6.5 or so. That's day 1. > By > Day 8 at 80F (26.5C) its around 2.7. > > I have a hard (impossible) time reading the strips, so I use a meter. My > wife reads the strips OK. > > Some people say they only get down to the 4;s on the pH using a meter. The > strips are useful in the beginning to get an idea of where things should > be. > The pH is a good indicator of where your ferment is, but is not 100%. And > if > you're going to drink it right away or really soon than it doesn't matter. > But if you're going to bottle or store for any period then it should have > sufficient acids (acetic acid ~1% overall acids 33 g/L) to be > anti-pathogenic. (anti microbial according to Cornel University Food > Science. kombucha ferment typically was 2.5 pH .7 acetic acid after 9 days > at 79F). > > If you bottle kombucha too early then the acetic acid may not be strong > enough to prevent any pathogenic growth and cutting off the air supply > prevents further acetic production. But not pathogens that are anaerobic. > The yeast (beneficial or otherwise) may continue to produce alcohol but > not > be in sufficient to kill off or prevent pathogenic growth either. The risk > is increased when adding fruits (fresh or dried) or other tasty additives > that may harbor unknowns. Kombucha tea when properly fermented is really > safe. > > Peace > > Ed Kasper LAc. & family > www.HappyHerbalist.com > > .................... > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2007 Report Share Posted October 30, 2007 Simple Answer: NO!! The brew in the bottle will last months, maybe up to a year... Frantz Ciccariello <ciccariello@...> wrote: Ed, Greetings, I am a new member, and new at Kombucha tea. We have been following instructions and have managed to produce a very tasty product. After the fermentation process, we pour it into bottles with screw caps and allow it to continue to ferment in the bottles putting some in the refrigerator to drink within a week or two. . Is there any concern about pathogens with a work process like this? Thanks, - __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2007 Report Share Posted October 30, 2007 Simple Answer: NO!! The brew in the bottle will last months, maybe up to a year... Frantz Ciccariello <ciccariello@...> wrote: Ed, Greetings, I am a new member, and new at Kombucha tea. We have been following instructions and have managed to produce a very tasty product. After the fermentation process, we pour it into bottles with screw caps and allow it to continue to ferment in the bottles putting some in the refrigerator to drink within a week or two. . Is there any concern about pathogens with a work process like this? Thanks, - __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Hi , only if the pH is low enough though. If the pH is above 4 who knows how long it will last safely. Jim Ed, > > Greetings, I am a new member, and new at Kombucha tea. We have been > following instructions and have managed to produce a very tasty product. > After the fermentation process, we pour it into bottles with screw caps and > allow it to continue to ferment in the bottles putting some in the > refrigerator to drink within a week or two. . Is there any concern about > pathogens with a work process like this? > > Thanks, > > - > > > > > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Hi , only if the pH is low enough though. If the pH is above 4 who knows how long it will last safely. Jim Ed, > > Greetings, I am a new member, and new at Kombucha tea. We have been > following instructions and have managed to produce a very tasty product. > After the fermentation process, we pour it into bottles with screw caps and > allow it to continue to ferment in the bottles putting some in the > refrigerator to drink within a week or two. . Is there any concern about > pathogens with a work process like this? > > Thanks, > > - > > > > > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 , Jim Jim is right: I assumed wrongly that ALL brews would be sufficiently acidic... Jim <jim.ferments@...> wrote: Hi , only if the pH is low enough though. If the pH is above 4 who knows how long it will last safely. Jim Ed, > > Greetings, I am a new member, and new at Kombucha tea. We have been > following instructions and have managed to produce a very tasty product. > After the fermentation process, we pour it into bottles with screw caps and > allow it to continue to ferment in the bottles putting some in the > refrigerator to drink within a week or two. . Is there any concern about > pathogens with a work process like this? > > Thanks, > > - > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 , Jim Jim is right: I assumed wrongly that ALL brews would be sufficiently acidic... Jim <jim.ferments@...> wrote: Hi , only if the pH is low enough though. If the pH is above 4 who knows how long it will last safely. Jim Ed, > > Greetings, I am a new member, and new at Kombucha tea. We have been > following instructions and have managed to produce a very tasty product. > After the fermentation process, we pour it into bottles with screw caps and > allow it to continue to ferment in the bottles putting some in the > refrigerator to drink within a week or two. . Is there any concern about > pathogens with a work process like this? > > Thanks, > > - > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 OK, now I am confused. How do you all deal with large batches of KT then? Is testing the PH the only way to make sure it is safe? If PH strips are unreliable and prone to misreading, what is the proper safest way to accomplish this? Thanks for the information. - On 10/31/07, Frantz Mathias <frantzgm@...> wrote: > > , Jim > > Jim is right: I assumed wrongly that ALL brews would be sufficiently > acidic... > > Jim <jim.ferments@... <jim.ferments%40virgin.net>> wrote: Hi , > > > only if the pH is low enough though. If the pH is above 4 who knows > how long it will last safely. > > Jim > > Ed, > > > > Greetings, I am a new member, and new at Kombucha tea. We have > been > > following instructions and have managed to produce a very tasty > product. > > After the fermentation process, we pour it into bottles with > screw caps and > > allow it to continue to ferment in the bottles putting some in the > > refrigerator to drink within a week or two. . Is there any > concern about > > pathogens with a work process like this? > > > > Thanks, > > > > - > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 OK, now I am confused. How do you all deal with large batches of KT then? Is testing the PH the only way to make sure it is safe? If PH strips are unreliable and prone to misreading, what is the proper safest way to accomplish this? Thanks for the information. - On 10/31/07, Frantz Mathias <frantzgm@...> wrote: > > , Jim > > Jim is right: I assumed wrongly that ALL brews would be sufficiently > acidic... > > Jim <jim.ferments@... <jim.ferments%40virgin.net>> wrote: Hi , > > > only if the pH is low enough though. If the pH is above 4 who knows > how long it will last safely. > > Jim > > Ed, > > > > Greetings, I am a new member, and new at Kombucha tea. We have > been > > following instructions and have managed to produce a very tasty > product. > > After the fermentation process, we pour it into bottles with > screw caps and > > allow it to continue to ferment in the bottles putting some in the > > refrigerator to drink within a week or two. . Is there any > concern about > > pathogens with a work process like this? > > > > Thanks, > > > > - > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Re: Re: ph levels > OK, now I am confused. How do you all deal with large batches of KT then? > Is > testing the PH the only way to make sure it is safe? If PH strips are > unreliable and prone to misreading, what is the proper safest way to > accomplish this? > > Thanks for the information. > > - > Hi ....I stopped using PH strips because of unreliability. I go by the best possible method of all....taste and smell. This should work for anyone unless their olfactory or taste senses are somehow diminished. Happy brewing! Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Re: Re: ph levels > OK, now I am confused. How do you all deal with large batches of KT then? > Is > testing the PH the only way to make sure it is safe? If PH strips are > unreliable and prone to misreading, what is the proper safest way to > accomplish this? > > Thanks for the information. > > - > Hi ....I stopped using PH strips because of unreliability. I go by the best possible method of all....taste and smell. This should work for anyone unless their olfactory or taste senses are somehow diminished. Happy brewing! Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Hi , I have to agree with Gayle, I only tested mine because of some discussion that was going on. I don't bother, you know if it's okay by the taste. It should taste like a fermented product rather than sweet tea. Your starter brew should take the pH down enough for it to be okay providing you haven't made lots of high pH (low acid) batches. pH 4 is tastes tart on your tongue. Not too much, not like lemon juice. There was a list of pH equivalents posted the other day to give you some comparison, look up pH in Wikipedia or something it will show you where you taste pH or here, http://www.miamisci.org/ph/tonguesour.html Jim > > > Re: Re: ph levels > > > > OK, now I am confused. How do you all deal with large batches of KT then? > > Is > > testing the PH the only way to make sure it is safe? If PH strips are > > unreliable and prone to misreading, what is the proper safest way to > > accomplish this? > > > > Thanks for the information. > > > > - > > > Hi ....I stopped using PH strips because of unreliability. > > I go by the best possible method of all....taste and smell. > > This should work for anyone unless their olfactory or taste senses are > somehow diminished. > > Happy brewing! > > Gayle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Hi , I have to agree with Gayle, I only tested mine because of some discussion that was going on. I don't bother, you know if it's okay by the taste. It should taste like a fermented product rather than sweet tea. Your starter brew should take the pH down enough for it to be okay providing you haven't made lots of high pH (low acid) batches. pH 4 is tastes tart on your tongue. Not too much, not like lemon juice. There was a list of pH equivalents posted the other day to give you some comparison, look up pH in Wikipedia or something it will show you where you taste pH or here, http://www.miamisci.org/ph/tonguesour.html Jim > > > Re: Re: ph levels > > > > OK, now I am confused. How do you all deal with large batches of KT then? > > Is > > testing the PH the only way to make sure it is safe? If PH strips are > > unreliable and prone to misreading, what is the proper safest way to > > accomplish this? > > > > Thanks for the information. > > > > - > > > Hi ....I stopped using PH strips because of unreliability. > > I go by the best possible method of all....taste and smell. > > This should work for anyone unless their olfactory or taste senses are > somehow diminished. > > Happy brewing! > > Gayle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Hi and EveryOne, I've been making KT steadily since 1994 and do not use a pH strip to test it. I usually ferment it to the sweet-sour stage, about 7 days, and then bottle. I keep my glass bottles in the refrigerator as I have had a few explode over the years when left at warmer temperatures. Not something you want to experience! IMHO Kombucha should be refrigerated for long term storage to prevent breakage. When refrigerated, a bottle of Kombucha will keep for years and becomes a lot like Champagne, without the alcohol. It becomes smooth with a fine carbonation and an exquisite taste. I've never had a bottle of KT go bad, but if the bottle has some contamination in it before the Kombucha is added that could cause the Kombucha tea to spoil. Never drink Kombucha tea that does not smell and taste good to you. Peace, Love and Harmony, Bev MANNA INTERNATIONAL Kombucha Manna Drops Manna Green and White Tea Extract FREE: KMI Newsletters Kombucha Center and FAQ Original Kombucha Mailing List http://users.bestweb.net/~om/MI > > > Re: Re: ph levels > > > > OK, now I am confused. How do you all deal with large batches of KT then? > > Is > > testing the PH the only way to make sure it is safe? If PH strips are > > unreliable and prone to misreading, what is the proper safest way to > > accomplish this? > > > > Thanks for the information. > > > > - > > > Hi ....I stopped using PH strips because of unreliability. > > I go by the best possible method of all....taste and smell. > > This should work for anyone unless their olfactory or taste senses are > somehow diminished. > > Happy brewing! > > Gayle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 I can't even imagine what could have made that jar go bad. You have to assume something was in that jar, and I suppose that is possible. but my jars are always washed in the dishwasher and put up in my kt cupboard. So I have no clue. I called my husband, and he never did get sick, I am thankful. But he isn't sure he wants to drink any more kt for a while. I am a bit leary too. The other bottles smell fine. I am thinking of other problems with kt, yeast, sulfer smell, too vinegary. Which is what happens when it gets left too long, not go bad. really strange. K > > I've never had a bottle of KT go bad, but if the bottle has some > contamination in it before the Kombucha is added that could cause the > Kombucha tea to spoil. Never drink Kombucha tea that does not smell > and taste good to you. > > Peace, Love and Harmony, > Bev > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 I can't even imagine what could have made that jar go bad. You have to assume something was in that jar, and I suppose that is possible. but my jars are always washed in the dishwasher and put up in my kt cupboard. So I have no clue. I called my husband, and he never did get sick, I am thankful. But he isn't sure he wants to drink any more kt for a while. I am a bit leary too. The other bottles smell fine. I am thinking of other problems with kt, yeast, sulfer smell, too vinegary. Which is what happens when it gets left too long, not go bad. really strange. K > > I've never had a bottle of KT go bad, but if the bottle has some > contamination in it before the Kombucha is added that could cause the > Kombucha tea to spoil. Never drink Kombucha tea that does not smell > and taste good to you. > > Peace, Love and Harmony, > Bev > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 , any kombucha tea (regardless of the pH) that would be drunk within in a week or two should not present any problems for a healthy adult. As a rule of thumb as long as the pH remains below pH 3.9 it should not be a problem and OK for bottling. Like examining a fine wine always look before you drink. pH is not a absolute here just a convenient tool. It may change up or down depending upon activity. Acetic acid is viewed as the primary anti-pathogen protection as well as health benefit. And a low pH is not always a indication of a per cent of acetic acid. For example Braggs Apple Cider vinegar with a pH of 3.0 has a listed acetic acid of 5.14% while Kombucha Tea as quoted by Cornell University with a pH of 2.5 and acetic acid of 0.7% (http://www.happyherbalist.com/analysis_of_kt_cornell.htm). Kombucha Tea even with a extremely long ferment will rarely go below 2.4 or have a high a acetic acid content as high as Apple Cider Vinegar. Kombucha's acetic acid seems to peak and settles around 2.%. As Cornell notes its the acetic acid in the range of 1% that is anti pathogenic and kombucha is safe and healthy. Peace Ed Kasper LAc. & family www.HappyHerbalist.com ................................................ Re: ph levels Posted by: " Ciccariello " ciccariello@... dostoevsky777 Tue Oct 30, 2007 8:05 am (PST) Ed, Greetings, I am a new member, and new at Kombucha tea. We have been following instructions and have managed to produce a very tasty product. After the fermentation process, we pour it into bottles with screw caps and allow it to continue to ferment in the bottles putting some in the refrigerator to drink within a week or two. . Is there any concern about pathogens with a work process like this? Thanks, - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 , any kombucha tea (regardless of the pH) that would be drunk within in a week or two should not present any problems for a healthy adult. As a rule of thumb as long as the pH remains below pH 3.9 it should not be a problem and OK for bottling. Like examining a fine wine always look before you drink. pH is not a absolute here just a convenient tool. It may change up or down depending upon activity. Acetic acid is viewed as the primary anti-pathogen protection as well as health benefit. And a low pH is not always a indication of a per cent of acetic acid. For example Braggs Apple Cider vinegar with a pH of 3.0 has a listed acetic acid of 5.14% while Kombucha Tea as quoted by Cornell University with a pH of 2.5 and acetic acid of 0.7% (http://www.happyherbalist.com/analysis_of_kt_cornell.htm). Kombucha Tea even with a extremely long ferment will rarely go below 2.4 or have a high a acetic acid content as high as Apple Cider Vinegar. Kombucha's acetic acid seems to peak and settles around 2.%. As Cornell notes its the acetic acid in the range of 1% that is anti pathogenic and kombucha is safe and healthy. Peace Ed Kasper LAc. & family www.HappyHerbalist.com ................................................ Re: ph levels Posted by: " Ciccariello " ciccariello@... dostoevsky777 Tue Oct 30, 2007 8:05 am (PST) Ed, Greetings, I am a new member, and new at Kombucha tea. We have been following instructions and have managed to produce a very tasty product. After the fermentation process, we pour it into bottles with screw caps and allow it to continue to ferment in the bottles putting some in the refrigerator to drink within a week or two. . Is there any concern about pathogens with a work process like this? Thanks, - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 , Sounds like your knowledgable about the ph thing. My brew has a ph of 6. I started it on 9/29. It is not very sweet at this point and has some sharpness to it. not much carbonation. What do you make of this situation. Why is the ph still at 6? Love and light, Joe > > , any kombucha tea (regardless of the pH) that would be drunk within in > a week or two should not present any problems for a healthy adult. As a rule > of thumb as long as the pH remains below pH 3.9 it should not be a problem > and OK for bottling. Like examining a fine wine always look before you > drink. > > pH is not a absolute here just a convenient tool. It may change up or down > depending upon activity. Acetic acid is viewed as the primary anti- pathogen > protection as well as health benefit. And a low pH is not always a > indication of a per cent of acetic acid. For example Braggs Apple Cider > vinegar with a pH of 3.0 has a listed acetic acid of 5.14% while Kombucha > Tea as quoted by Cornell University with a pH of 2.5 and acetic acid of 0.7% > (http://www.happyherbalist.com/analysis_of_kt_cornell.htm). Kombucha Tea > even with a extremely long ferment will rarely go below 2.4 or have a high a > acetic acid content as high as Apple Cider Vinegar. Kombucha's acetic acid > seems to peak and settles around 2.%. As Cornell notes its the acetic acid > in the range of 1% that is anti pathogenic and kombucha is safe and healthy. > > > Peace > > Ed Kasper LAc. & family > www.HappyHerbalist.com > ............................................... > Re: ph levels > Posted by: " Ciccariello " ciccariello@... dostoevsky777 > Tue Oct 30, 2007 8:05 am (PST) > Ed, > > Greetings, I am a new member, and new at Kombucha tea. We have been > following instructions and have managed to produce a very tasty product. > After the fermentation process, we pour it into bottles with screw caps and > allow it to continue to ferment in the bottles putting some in the > refrigerator to drink within a week or two. . Is there any concern about > pathogens with a work process like this? > > Thanks, > > - > Quote Link to comment Share on other sites More sharing options...
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