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Re: my kombucha is great!

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Yeah, kombucha rocks. ;-)

By the way, though, if your sugar is brown and coarse it must be raw sugar, if

not sucanat, rapdura, etc, which is processed just the same but without heat.

Sally says white sugar produces the highest amounts of good-for-you stuff for

some reason. Though I doubt it makes a big difference.

chris

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Suze

I'd pick b! I've just started brewing with a large jar instead of my pyrex

dish and it's taking twice as long to brew. My book on K said that a smaller

opening and therefore less oxygen would slow down the fermentation process and

they're right. <G>

Den

In article <LMECLAJGBMCBEKJMGBJAKECDECAA.s.fisher22@...>, Suze Fisher

wrote:

> i'm just sitting down now to my first glass of kombucha! it's fifteen days

> now since i started fermenting it and it tastes just right to me. it's just

> a little sweet, a little tart and has a little fizz to it.

>

> i know 15 days is much longer than 'normal', but it may have taken mine a

> while because a) i used organic sugar, which is brown and coarse and/or

> B) because i used a container with a narrow opening???

>

> these are just guesses...i have no idea why it took so long, but it's really

> delicious and was worth the wait!

>

> prosit! (guzzle, guzzle)

>

> Suze Fisher

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