Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 I have been researching the effect of brewing kombucha tea for various times, some up to 60 days. However TIME itself can not be a factor. It must be viewed at the same time as TEMPERATURE. http://tinyurl.com/2nn87n Kombucha is a serendipitous adventure. Depending upon TIME there will be different ACIDS at different times. Depending upon TEMPERATURE there may be different bacteria and yeasts. Other factors which play a critical role * amount of dissolved oxygen * amount of surface oxygen and of course percent and type of nutrient (sugar & tea) percent/strength of active starter Peace Ed Kasper LAc. & family ............................................... Quote Link to comment Share on other sites More sharing options...
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