Guest guest Posted September 12, 2002 Report Share Posted September 12, 2002 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2002 Report Share Posted September 17, 2002 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 > 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 Quote Link to comment Share on other sites More sharing options...
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