Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 , Sugar is best, yes it can be raw, organic, unprocessed cane juice, etc. I don't use the refined white stuff either- it works well Just don't like the taste as much. Another trick I use is to put vanilla beans in my sugar container - imparts a lovely flavor to the sugar which carries over to the KT. PS I make the vanilla extract first- THEN once the extract is pressed, take out the bean pods and dry them thoroughly before placing in the sugar container. Tis the gift that just keeps on giving. Sugar is sucrose - a balance of fructose and glucose, When you try to use other sweeteners, this balance gets skewed which will eventually affect your Scoby unless you are of the sort who wants to research all the ingredients and ensure that you keep the same balance. Thats just too much work for me. If I had no choice but the refined white stuff I would still use it, but add just a touch of molasses to the pot as well as the spent vanilla beans. zoe > Hello everyone. I have been reading about how you all make your tea > and I am concerned about the sugar content. I don't have my SCOBY > yet, so I am still gathering my info. > How much sugar do you use? I personally don't want to use the > processed white sugar. Can I use organic? Can I use something else > like maple syrup or honey? My favorite way to make my jasmine green > tea is with honey, so that would be perfect. > I would appreciate people's opinions and what they have used and tried. > Thanks. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 , It is my understanding that honey had antibacterial qualities in it that could kill your Kombucha Scoby. White sugar is processes down so that it has very small molecules which the Kombucha loves. Granted it is not good for us because it goes right into our system which can cause your insulin to over produce and make fat, etc. Probably organic sugar would be good but I don't know about maple syrup, if you like the flavor of that it probably would be okay too. Sunny > > Hello everyone. I have been reading about how you all make your tea and I am concerned about the sugar content. I don't have my SCOBY yet, so I am still gathering my info. > > How much sugar do you use? I personally don't want to use the processed white sugar. Can I use organic? Can I use something else like maple syrup or honey? My favorite way to make my jasmine green tea is with honey, so that would be perfect. > > I would appreciate people's opinions and what they have used and tried. > > Thanks. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 , I was the same way when I first started making KT, I did not like the idea of using sugar. We didn't even have sugar in our house for a couple of years. What I learned was that the sugar is for feeding the cultures, not for feeding yourself. They use this to thrive and multiply and ferment. We were using stevia here and stevia would not feed kombucha. It suddenly clicked for me that sugar feeds the bad pathogens, but in this case, it is feeding the good stuff. I do use org. white sugar from the Whole Foods for my kombucha and for my water kefir, I use organic brown sugar and molasses. My friend Patty, I believe (not sure) uses some honey...maybe she can chime in here with her info. Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 Sunny and everyone, Honey loses it's antibacterial properties once diluted and you can make Kombucha with honey. I brewed for a few months with 1/2 local honey and 1/2 sugar until the Farmer's Market closed. Go here for more info: http://users.chariot.net.au/~dna/kombucha.htm , It is my understanding that honey had antibacterial qualities in it that could kill your Kombucha Scoby. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 Sunny and everyone, Honey loses it's antibacterial properties once diluted and you can make Kombucha with honey. I brewed for a few months with 1/2 local honey and 1/2 sugar until the Farmer's Market closed. Go here for more info: http://users.chariot.net.au/~dna/kombucha.htm , It is my understanding that honey had antibacterial qualities in it that could kill your Kombucha Scoby. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 All you need next is Kombucha Scoby and 1/2 cup of Kombucha tea or 1/4 cup of white vinegar and enough water to make a gallon. > > > ann - so you use organic sugar and works well? I think that's what I will do. I was thinking 1 cup of organic sugar and 3/4 jasmine green tea and 1/4 black. I don't even know how much water to use or the process or anything.... ugh. I have too much to learn yet. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 All you need next is Kombucha Scoby and 1/2 cup of Kombucha tea or 1/4 cup of white vinegar and enough water to make a gallon. > > > ann - so you use organic sugar and works well? I think that's what I will do. I was thinking 1 cup of organic sugar and 3/4 jasmine green tea and 1/4 black. I don't even know how much water to use or the process or anything.... ugh. I have too much to learn yet. > > > > Quote Link to comment Share on other sites More sharing options...
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