Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 In a message dated 10/8/02 3:10:01 PM Eastern Daylight Time, katking@... writes: > Does the dust look fuzzy? If so trash it because it is a mold. Does it > smell right? Does it taste right? I think it did look fuzzy. I suppose it probably _is_ mold, since it is confusing how so much dust could get in with an elasticed dishtowel over it. It looks right, being a lighter brown than the tea, and the taste of tea is gone, however it doesn't taste very sour but tastes rather sweet, even though it went for like 12 days. It almost seems like it broke down the tea successfully but didn't break down any of the sugar. I already put my new batch of tea in it, but I put it in with the old mushroom, and threw the new one away. But the old one is probably no good now too, huh? I have another spare in the fridge, but I just used the jar it was in to measure out my pre-made kombucha for the new batch (I don't have a measuring cup in mydorm room right now), and so the spare mushroom is sitting in the new batch of kombucha. If the dust was on top of the top mushroom, should either of the others be ok? Or would the original mushroom be contaminated, and the spare contaminated from the kombucha I just put in it's jar? Argh! Thanks, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 In a message dated 10/8/02 3:19:40 PM Eastern Daylight Time, s.fisher22@... writes: > ----.are you sure it wasn't mold? i had a moldy batch - little spots of > fuzzy green mold on top. i think it might have been because the coffee > filter cover on that one was dense - letting little air in, while as the > other batch had a flimsy coffee filter cover, that seemed to allow more air > in. that is my guess anyways. The mold was white, but it was rather fuzzy I think. I used a dishtowel with an elastic around it, which is what I always use. And i used a pretty thin one, like I always use. I also have it in the same spot I had it last time, thought this is only the second culture I've done here in my dorm. I use a pretty wide-mouthed container. I dunno :/ Do you think I should not drink what I have? Someone in a previous post regarding a different kind of fermented drink said Sally said it was ok to drink if it was moldy, just remove the mold. (if it didn't gross them out, but it did). Since the mold was separated by the SCOBY from the kombucha, it seems it might be allright even more, as long as I don't have an allergy (since there might be some spores in the drink. What's you're opinion? Thanks, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 The batch of kombucha I took out today seemed to have dust all over the top of the SCOBY. Has this ever happened to anyone? It should be fine, right? ----.are you sure it wasn't mold? i had a moldy batch - little spots of fuzzy green mold on top. i think it might have been because the coffee filter cover on that one was dense - letting little air in, while as the other batch had a flimsy coffee filter cover, that seemed to allow more air in. that is my guess anyways. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 I don't know. I just killed one of mine. Does the dust look fuzzy? If so trash it because it is a mold. Does it smell right? Does it taste right? These cultures are wonderful and safe if you follow the smell, sight, and taste test. If it is off in any one area, trash it and start over. Kat http://www.katking.com ----- Original Message ----- From: <ChrisMasterjohn@...> < > Sent: Tuesday, October 08, 2002 11:43 AM Subject: dusty kombucha > The batch of kombucha I took out today seemed to have dust all over the top > of the SCOBY. Has this ever happened to anyone? It should be fine, right? > > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 If you want to be adventurous try a little bit at a time and see if it makes you sick. Otherwise I would just dump it and start again. Personally, if you have another mushroom I would just start over. Irene <tt> In a message dated 10/8/02 3:19:40 PM Eastern Daylight Time, <BR> s.fisher22@... writes:<BR> <BR> <BR> > ----.are you sure it wasn't mold? i had a moldy batch - little spots of<BR> > fuzzy green mold on top. i think it might have been because the coffee<BR> > filter cover on that one was dense - letting little air in, while as the<BR> > other batch had a flimsy coffee filter cover, that seemed to allow more air<BR> > in. that is my guess anyways.<BR> <BR> The mold was white, but it was rather fuzzy I think. I used a dishtowel with <BR> an elastic around it, which is what I always use. And i used a pretty thin <BR> one, like I always use. I also have it in the same spot I had it last time, <BR> thought this is only the second culture I've done here in my dorm. I use a <BR> pretty wide-mouthed container. I dunno :/ Do you think I should not drink <BR> what I have?  Someone in a previous post regarding a different kind of <BR> fermented drink said Sally said it was ok to drink if it was moldy, just <BR> remove the mold. (if it didn't gross them out, but it did). Since the mold <BR> was separated by the SCOBY from the kombucha, it seems it might be allright <BR> even more, as long as I don't have an allergy (since there might be some <BR> spores in the drink. What's you're opinion?<BR> <BR> Thanks,<BR> Chris<BR> <BR> <BR> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 The mold was white, but it was rather fuzzy I think. I used a dishtowel with an elastic around it, which is what I always use. And i used a pretty thin one, like I always use. I also have it in the same spot I had it last time, thought this is only the second culture I've done here in my dorm. I use a pretty wide-mouthed container. I dunno :/ Do you think I should not drink what I have? Someone in a previous post regarding a different kind of fermented drink said Sally said it was ok to drink if it was moldy, just remove the mold. (if it didn't gross them out, but it did). Since the mold was separated by the SCOBY from the kombucha, it seems it might be allright even more, as long as I don't have an allergy (since there might be some spores in the drink. What's you're opinion? ----------->well, if it were me, i wouldn't drink it. i threw mine out. *maybe* if i were super healthy with a very healthy gut and immune system, i might try it. but i'm quite certain my gut is not super healthy so i wouldn't risk it personally. i also don't know how toxic the mold on your kombucha is. my understanding is that some molds are extremely toxic, while others are more mild. but since i know very little about mold, i can't help you much in that dept. sorry! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 I know how frustrating this can be. As I said, I just killed one of mine and my back up froze, so I am without Kombucha until I can get my friend to grow one for me. Don't take a chance, these molds can be nasty. If your new Kombucha is sitting in tea that was contaminated - toss it all. From what you say, your Kombucha failed two of the tests - sight (white fuzzy mold) and taste. Not good. I think what Sally was referring to is the dark slime that can build up around edges when making sauerkraut or other fermented veggies. Those you can wipe away. Kat http://www.katking.com ----- Original Message ----- From: <ChrisMasterjohn@...> < > Sent: Tuesday, October 08, 2002 12:16 PM Subject: Re: dusty kombucha > In a message dated 10/8/02 3:10:01 PM Eastern Daylight Time, > katking@... writes: > > > > Does the dust look fuzzy? If so trash it because it is a mold. Does it > > smell right? Does it taste right? > > > I think it did look fuzzy. I suppose it probably _is_ mold, since it is > confusing how so much dust could get in with an elasticed dishtowel over it. > It looks right, being a lighter brown than the tea, and the taste of tea is > gone, however it doesn't taste very sour but tastes rather sweet, even though > it went for like 12 days. It almost seems like it broke down the tea > successfully but didn't break down any of the sugar. > > I already put my new batch of tea in it, but I put it in with the old > mushroom, and threw the new one away. But the old one is probably no good > now too, huh? > > I have another spare in the fridge, but I just used the jar it was in to > measure out my pre-made kombucha for the new batch (I don't have a measuring > cup in mydorm room right now), and so the spare mushroom is sitting in the > new batch of kombucha. If the dust was on top of the top mushroom, should > either of the others be ok? Or would the original mushroom be contaminated, > and the spare contaminated from the kombucha I just put in it's jar? > > Argh! > > Thanks, > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 One other thing, YOU WROTE: " I used a dishtowel with an elastic around it, which is what I always use. And i used a pretty thin one, like I always use. " It would seem that a cloth could attract unfriendly microorganisms? I don't use cloth for that reason. I use a one gallon glass jar that has a lid with a pour spout. I put a coffee filter over the jar and screw on the lid, leaving the spout open. This gives the Kombucha all the air it needs, but reduces the exposure to environmental microbes. I always use filtered water. In the years I have been making it, I have never had a Kombucha go bad due to microbes/mold. I killed my last Kombucha by trying to make it with a thin structured water. Kat http://www.katking.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 In a message dated 10/8/02 6:09:56 PM Eastern Daylight Time, katking@... writes: > It would seem that a cloth could attract unfriendly microorganisms? I don't > use cloth for that reason. I use a one gallon glass jar that has a lid > with > a pour spout. I put a coffee filter over the jar and screw on the lid, > leaving the spout open. This gives the Kombucha all the air it needs, but > reduces the exposure to environmental microbes. > Perhaps. But the GEM instructions said that to allow enough oxygen, the container should have a wider mouth than the depth of your tea. I can't imagine how a coffee filter of any size could fit around a one gallon, or even half gallon, jar like that. So is it ok to use a jug that has a one and a half or two inch opening that is a half gallon? If it is, I'll just use a spare milk bottle with a coffee filter. That'd be easiest. I was trying to follow the directions I had, though, and two quarts was too big for a coffee filter. I also use filtered water. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2002 Report Share Posted October 8, 2002 In a message dated 10/8/02 8:13:58 PM Eastern Daylight Time, katking@... writes: > If it is furry, you are taking a big chance. Hmm, fuzzy, furry, I have no idea. It looked like dust collected up, but whitish. I dusted it with my finger, and it kind of seemed to almost disappear. But my gut is not healthy for sure, in fact, I feel like I might be getting a stomach bug, but whenever I feel like this yoghurt and coconut tends to kick it, so I should be fine. Everyone seems to be sick all over the place on campus, and I work in the dishroom in the dining hall, so that probably puts enough stress on my immune system to chance drinking moldy stuff. My best friend has a half gallon that came out great today, that she got using the tea I made her and my spare baby mushroom, so I should be able to get some from her, and her baby from her new culture next week. Oh well. :/ Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 Chris I had mold on the fermented punch I made from NT, and I did just scoop it off and drink it. I did not get sick and I think the same would work for you, but I have not made Kombucha, so not 100% sure. The mold was white, but it was rather fuzzy I think. I used a dishtowel with an elastic around it, which is what I always use. And i used a pretty thin one, like I always use. I also have it in the same spot I had it last time, thought this is only the second culture I've done here in my dorm. I use a pretty wide-mouthed container. I dunno :/ Do you think I should not drink what I have? Someone in a previous post regarding a different kind of fermented drink said Sally said it was ok to drink if it was moldy, just remove the mold. (if it didn't gross them out, but it did). Since the mold was separated by the SCOBY from the kombucha, it seems it might be allright even more, as long as I don't have an allergy (since there might be some spores in the drink. What's you're opinion? Thanks, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 You need to look carefully, if you see some white stuff floating at the top of your fermented whatever, it could be naturally occurring yeast - no big deal. To my knowledge, Kombucha does not develop this white yeast. If it is furry, you are taking a big chance. Kat http://www.katking.com ----- Original Message ----- From: " Rudisill " <megan@...> < > Sent: Tuesday, October 08, 2002 4:41 PM Subject: Re: dusty kombucha > Chris > > I had mold on the fermented punch I made from NT, and I did just scoop it off and drink it. I did not get sick and I think the same would work for you, but I have not made Kombucha, so not 100% sure. > > > > > The mold was white, but it was rather fuzzy I think. I used a dishtowel with > an elastic around it, which is what I always use. And i used a pretty thin > one, like I always use. I also have it in the same spot I had it last time, > thought this is only the second culture I've done here in my dorm. I use a > pretty wide-mouthed container. I dunno :/ Do you think I should not drink > what I have? Someone in a previous post regarding a different kind of > fermented drink said Sally said it was ok to drink if it was moldy, just > remove the mold. (if it didn't gross them out, but it did). Since the mold > was separated by the SCOBY from the kombucha, it seems it might be allright > even more, as long as I don't have an allergy (since there might be some > spores in the drink. What's you're opinion? > > Thanks, > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 Hi The paper coffee filters are about 12 inches around. They fit perfectly over the one gallon jars, then just screw the lid over them. As to using the smaller opening bottles. I don't think the size of the opening has anything to do with oxygen. You need the larger opening to get the Kombucha out. As far as a larger opening for oxygen. Kombucha do not need a larger opening for oxygen, it gets plenty the way I make it. As far as how much air does Kombucha need? I wonder about that. I bottle my Kombucha and in every case a baby Kombucha has grown in the air tight bottle of tea! I have even taken these no oxygen babies and made big Kombuchas out of them and they are just as healthy as can be! If you look through a book on microbiology, you will see that these cultures are very adaptable. So, my recommendation is to focus on environmental sanitation (no towel) and make sure the bottle has a little ventilation. That is why I leave the lid spout open. Kat http://www.katking.com ----- Original Message ----- From: <ChrisMasterjohn@...> < > Sent: Tuesday, October 08, 2002 7:03 PM Subject: Re: dusty kombucha > In a message dated 10/8/02 6:09:56 PM Eastern Daylight Time, > katking@... writes: > > > > It would seem that a cloth could attract unfriendly microorganisms? I don't > > use cloth for that reason. I use a one gallon glass jar that has a lid > > with > > a pour spout. I put a coffee filter over the jar and screw on the lid, > > leaving the spout open. This gives the Kombucha all the air it needs, but > > reduces the exposure to environmental microbes. > > > > Perhaps. But the GEM instructions said that to allow enough oxygen, the > container should have a wider mouth than the depth of your tea. I can't > imagine how a coffee filter of any size could fit around a one gallon, or > even half gallon, jar like that. > > So is it ok to use a jug that has a one and a half or two inch opening that > is a half gallon? If it is, I'll just use a spare milk bottle with a coffee > filter. That'd be easiest. I was trying to follow the directions I had, > though, and two quarts was too big for a coffee filter. > > I also use filtered water. > > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 Kat, thanks. How big is the opening on the jars you are using? The GEM directions said the bottles need a wider opening for the oxygen, but they also said you need a half cup for every quart of pre-made kombucha, and everyone else seems to be doing fine on a half cup per gallon. Probably extra-save GEM's way, but not necessary it seems. My kombucha babies are always pretty thin and flimsy, and can easily fit out of any hole. I suppose if I was using a narrow jar instead of a bowl, they would have a smaller circumfurence and a thicker depth, and therefore less flimsy and harder to get out a small opening, but even in my small-mouth half gallon milk jugs , a few inches down the bottle it widens to a pretty large surface area. So I could just make sure only to fill it up to the point where it starts narrowing, and I'd have a wide, thin " mushroom " that can fit out well. So I should have no problem then with a one and a half inch spout? Has anyone else on the list had trouble or success with small-mouthed jars? Thanks a lot, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 Mine is a sun tea bottle. I use these gallon jars for everything - Kombucha, making fermented veggies and drinks, making cheese. They used to carry them in the grocery stores. Now they are a little harder to find. I saw them the other day in Big Lot (which is nation wide), I have also seen them at K-Mart and Target. Make sure you get the kind that is glass and does not have a spout in the bottom of the jar. You want a smooth glass jar. An alternative is to use a 1 gallon glass pickle jar. You can find them at yard sales and thrift stores. These have firm lids, so use a rubber band to hold the coffee filter in place then lay the lid on top, don't screw the lid on. That will again give the environmental protection, and let in plenty of air. These jars make everything so easy. Once you work with these jars you will wonder how you bothered with anything else. Enjoy! Kat http://www.katking.com ----- Original Message ----- From: " Coyle " <jafffaus@...> < > Sent: Wednesday, October 09, 2002 9:32 AM Subject: Re: dusty kombucha > Kat, > > Where do you get the l gallon glass bottle with a pour > spout? How wide is the top of the bottle you use? > > Thanks, > > Jafa > --- " katking@katking " <katking@...> wrote: > > Hi > > > > The paper coffee filters are about 12 inches around. > > They fit perfectly > > over the one gallon jars, then just screw the lid > > over them. > > > > As to using the smaller opening bottles. I don't > > think the size of the > > opening has anything to do with oxygen. You need > > the larger opening to get > > the Kombucha out. > > > > As far as a larger opening for oxygen. Kombucha do > > not need a larger opening > > for oxygen, it gets plenty the way I make it. > > > > As far as how much air does Kombucha need? I wonder > > about that. I bottle > > my Kombucha and in every case a baby Kombucha has > > grown in the air tight > > bottle of tea! > > > > I have even taken these no oxygen babies and made > > big Kombuchas out of them > > and they are just as healthy as can be! > > > > If you look through a book on microbiology, you will > > see that these cultures > > are very adaptable. > > > > So, my recommendation is to focus on environmental > > sanitation (no towel) and > > make sure the bottle has a little ventilation. That > > is why I leave the lid > > spout open. > > > > Kat > > http://www.katking.com > > > > ----- Original Message ----- > > From: <ChrisMasterjohn@...> > > < > > > Sent: Tuesday, October 08, 2002 7:03 PM > > Subject: Re: dusty kombucha > > > > > > > In a message dated 10/8/02 6:09:56 PM Eastern > > Daylight Time, > > > katking@... writes: > > > > > > > > > > It would seem that a cloth could attract > > unfriendly microorganisms? I > > don't > > > > use cloth for that reason. I use a one gallon > > glass jar that has a lid > > > > with > > > > a pour spout. I put a coffee filter over the > > jar and screw on the lid, > > > > leaving the spout open. This gives the Kombucha > > all the air it needs, > > but > > > > reduces the exposure to environmental microbes. > > > > > > > > > > Perhaps. But the GEM instructions said that to > > allow enough oxygen, the > > > container should have a wider mouth than the depth > > of your tea. I can't > > > imagine how a coffee filter of any size could fit > > around a one gallon, or > > > even half gallon, jar like that. > > > > > > So is it ok to use a jug that has a one and a half > > or two inch opening > > that > > > is a half gallon? If it is, I'll just use a spare > > milk bottle with a > > coffee > > > filter. That'd be easiest. I was trying to > > follow the directions I had, > > > though, and two quarts was too big for a coffee > > filter. > > > > > > I also use filtered water. > > > > > > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 Hi I posted a full explanation of the jars I use in another post. As far as your G.E.M. culture, I cannot answer you. I have always used home grown Kombucha. But G.E.M. is a good company. I bought my fil mjolk from them, and they are very nice people. My Kombucha is thick (about 1/2 " ), and if I do not remove the " baby " it can get a few inches thick. I mentioned before that I store my K tea in bottles. One time I left a bottle a little too long and a very big Kombucha formed. I had a heck of a time trying to get it out. As I said before, Kombucha is very hardy. Just letting the tea alone sit in a SEALED bottle, baby Kombucha grow. Having a friend who also makes Kombucha is always handy for those times when things go wrong. But that really should not happen very often. Mine died because I gave it super-hydrating thin water. Kat http://www.katking.com ----- Original Message ----- From: <ChrisMasterjohn@...> < > Sent: Wednesday, October 09, 2002 9:08 AM Subject: Re: dusty kombucha > Kat, thanks. How big is the opening on the jars you are using? The GEM directions said the bottles need a wider opening for the oxygen, but they also said you need a half cup for every quart of pre-made kombucha, and everyone else seems to be doing fine on a half cup per gallon. Probably extra-save GEM's way, but not necessary it seems. > > My kombucha babies are always pretty thin and flimsy, and can easily fit out of any hole. I suppose if I was using a narrow jar instead of a bowl, they would have a smaller circumfurence and a thicker depth, and therefore less flimsy and harder to get out a small opening, but even in my small-mouth half gallon milk jugs , a few inches down the bottle it widens to a pretty large surface area. So I could just make sure only to fill it up to the point where it starts narrowing, and I'd have a wide, thin " mushroom " that can fit out well. > > So I should have no problem then with a one and a half inch spout? > > Has anyone else on the list had trouble or success with small-mouthed jars? > > Thanks a lot, > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2002 Report Share Posted October 10, 2002 According to Dom of kefir fame, it is essential to throw away moldy Kombucha and not use it to innoculate future batches. Came across this by accident: http://users.chariot.net.au/~dna/kefirpage.html#kefir_new-comers " Not very common, but if any unusual contamination due to mold-growth is found growing on the surface of the mother-culture, one should discard the vinegar or Kombucha, and start or obtain a new culture. Some types of fungi or molds, especially from the Aspergillus family, have been known to propagate on MOV and SCOBY cultures. These molds usually have green coloured spores, while some type-stains may produce black spores. Some fungi produce aflatoxins and mycotoxins, which one should try and completely avoid in their brew!! " Never culture either Kombucha or vinegar with a contaminated MOV or Kombucha SCOBY. Instead, inoculate the fresh media with approx. 10% of a previous non contaminated brew. In other words, an active-brew [non-pasteurized] may also be classified as a mother-culture and used as such. A new SCOBY or MOV colony will begin to propagate within days (in the case for Kombucha) or a few months when culturing vinegar. But PLEASE, do not attempt this process by inoculating fresh ingredients with a previously contaminated brew! It's best to inoculate with a previously saved brew, which had no evidence of mold propagating on the SCOBY or MOV itself. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2002 Report Share Posted October 10, 2002 Why would a cloth attract microorganisms but not a coffee filter? I use a 1 gallon pyrex bowl, crisscross two strips of masking tape, and then lay a tea towel over it and secure the towel with a very large rubber band. Although, I think I read somewhere that pyrex has aluminum in it? Is it likely to get into the kombucha? My kombucha always seems healthy and hardy and grows no matter what. But maybe I'm unknowingly drinking tons of hideous microbes!!! Jill Nienhiser Webweaver www.westonaprice.org www.realmilk.com -----Original Message----- From: katking@katking [mailto:katking@...] Sent: Tuesday, October 08, 2002 5:48 PM Subject: Re: dusty kombucha One other thing, YOU WROTE: " I used a dishtowel with an elastic around it, which is what I always use. And i used a pretty thin one, like I always use. " It would seem that a cloth could attract unfriendly microorganisms? I don't use cloth for that reason. I use a one gallon glass jar that has a lid with a pour spout. I put a coffee filter over the jar and screw on the lid, leaving the spout open. This gives the Kombucha all the air it needs, but reduces the exposure to environmental microbes. I always use filtered water. In the years I have been making it, I have never had a Kombucha go bad due to microbes/mold. I killed my last Kombucha by trying to make it with a thin structured water. Kat http://www.katking.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2002 Report Share Posted October 11, 2002 Jill, Don't worry about your Kombucha unless it looks moldy/fuzzy, smells bad or the taste is off. With just a few precautions fermenting is safe and the health benefits are wonderful. What I recommended was what I do to avoid any problems. I am not saying you WILL have problems using a towel. A coffee filter is paper, and very little except air gets through. Blow on it and the dust will blow away. A towel is thick, attracts dust and whatever else is in the air and holds it. Blow on it and the dust will dig in. Just a thought, Kat http://www.katking.com ----- Original Message ----- From: " Jill Nienhiser " <jnienhiser@...> < > Sent: Thursday, October 10, 2002 12:14 PM Subject: RE: dusty kombucha > Why would a cloth attract microorganisms but not a coffee filter? > > I use a 1 gallon pyrex bowl, crisscross two strips of masking tape, and then > lay a tea towel over it and secure the towel with a very large rubber band. > > Although, I think I read somewhere that pyrex has aluminum in it? Is it > likely to get into the kombucha? My kombucha always seems healthy and hardy > and grows no matter what. But maybe I'm unknowingly drinking tons of hideous > microbes!!! > > Jill Nienhiser > Webweaver > www.westonaprice.org > www.realmilk.com > > > > -----Original Message----- > From: katking@katking [mailto:katking@...] > Sent: Tuesday, October 08, 2002 5:48 PM > > Subject: Re: dusty kombucha > > > One other thing, YOU WROTE: " I used a dishtowel with an elastic around it, > which is what I always use. And i used a pretty thin one, like I always > use. " > > It would seem that a cloth could attract unfriendly microorganisms? I don't > use cloth for that reason. I use a one gallon glass jar that has a lid with > a pour spout. I put a coffee filter over the jar and screw on the lid, > leaving the spout open. This gives the Kombucha all the air it needs, but > reduces the exposure to environmental microbes. > > I always use filtered water. In the years I have been making it, I have > never had a Kombucha go bad due to microbes/mold. > > I killed my last Kombucha by trying to make it with a thin structured water. > > Kat > http://www.katking.com Quote Link to comment Share on other sites More sharing options...
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