Guest guest Posted January 24, 2008 Report Share Posted January 24, 2008 I have heard/read that KT likes white sugar and not too refined sugar. I have been using (brewing a few months) only white org. sugar, but I have an abundance of org dark brown here that I would love to use up. Just like honey is not recommended but some are using it successfully or mixed, can I use my brown without too much adverse effect on my wonderful KT? I would love to hear some of your experiences if you have brewed with brown. Thanks so much, Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2008 Report Share Posted January 24, 2008 Hi Millie and EveryOne, Some folks have used light brown sugar for all or part of the sugar in KT and they seem to like it. However, dark brown sugar or molasses is another story. If you want to try it, be sure to keep a Kombucha Colony and some kombucha tea made with regular organic white sugar to go back to if you don't like the brown sugar brew. It won't hurt your Kombucha but personally I don't like the taste. I tried various sugars when I started but went back to Organic white sugar because to me, it tastes better in Kombucha tea. Taste being an individual thing, the only way to know for sure is to try it. You might try it with just a little brown sugar and some white and see if you like that... It is also possible to brew with Pasteurized Honey and some people prefer that, I found it make the yeasts very happy but again I preferred the flavor of the organic white sugar Kombucha. Peace, Love and Harmony, Bev Manna International: Kombucha Information and Resources Kombucha Manna Drops - Convenient, Safe, Effective, Easy to use. Manna Green & White Tea Extract: Liquid Green Tea Drops 100% Certified Organic, Fair Traded, Ingredients: made and packaged only in Glass. http://KMI.mannainternational.com and http://mannainternational.com > > I have heard/read that KT likes white sugar and not too refined sugar. > I have been using (brewing a few months) only white org. sugar, but I > have an abundance of org dark brown here that I would love to use up. > Just like honey is not recommended but some are using it successfully > or mixed, can I use my brown without too much adverse effect on my > wonderful KT? I would love to hear some of your experiences if you have > brewed with brown. > > Thanks so much, > Millie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2011 Report Share Posted May 4, 2011 I think it depends on which 'brown sugar' you are referring to: the kind that is organic or unrefined, or the kind you pack down when you are making cookies. The one used in basic cookie recipes, light and dark brown sugar, is not pure sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you are using it for the first fermentation, it will probably give you a different product from what the original KT is intended to be. It's a thought. Maybe someone else has other thoughts... --XSAC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2011 Report Share Posted May 4, 2011 I think it depends on which 'brown sugar' you are referring to: the kind that is organic or unrefined, or the kind you pack down when you are making cookies. The one used in basic cookie recipes, light and dark brown sugar, is not pure sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you are using it for the first fermentation, it will probably give you a different product from what the original KT is intended to be. It's a thought. Maybe someone else has other thoughts... --XSAC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2011 Report Share Posted May 4, 2011 I think it depends on which 'brown sugar' you are referring to: the kind that is organic or unrefined, or the kind you pack down when you are making cookies. The one used in basic cookie recipes, light and dark brown sugar, is not pure sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you are using it for the first fermentation, it will probably give you a different product from what the original KT is intended to be. It's a thought. Maybe someone else has other thoughts... --XSAC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 Hi Brown sugar is usually white sugar to which some molasses has been added ... it is not " wrong " to brew with it. It imparts its taste to the KT and in some cases a strong, not so good smell/taste. It may sound counter-intuitive and for many of us even counter-productive but White sugar is one of the best to brew with. It is in most case pure sucrose, not the healthiest biological compound, however once processed by the micro-organisms that are in the well fermented kombucha Tea, it is transformed/processed into definite health giving compounds.. The micro-organisms feed n the pure sucrose and not much of it is left .. But indeed one can use Brown sugar, Turbinado is even better .. both have their strong taste ....White Sugar however does work and very well. I have available pure cane juice and will try to brew with it .. Likely results should be very good nd with a strong taste ... Cinsce it is not " cooked " it will likely be as raw as one can get ..Will report to you all on the experiment. Frantz Subject: Re: Brown Sugar To: original_kombucha Date: Wednesday, May 4, 2011, 8:42 PM Â I think it depends on which 'brown sugar' you are referring to: the kind that is organic or unrefined, or the kind you pack down when you are making cookies. The one used in basic cookie recipes, light and dark brown sugar, is not pure sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you are using it for the first fermentation, it will probably give you a different product from what the original KT is intended to be. It's a thought. Maybe someone else has other thoughts... --XSAC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 Hi Brown sugar is usually white sugar to which some molasses has been added ... it is not " wrong " to brew with it. It imparts its taste to the KT and in some cases a strong, not so good smell/taste. It may sound counter-intuitive and for many of us even counter-productive but White sugar is one of the best to brew with. It is in most case pure sucrose, not the healthiest biological compound, however once processed by the micro-organisms that are in the well fermented kombucha Tea, it is transformed/processed into definite health giving compounds.. The micro-organisms feed n the pure sucrose and not much of it is left .. But indeed one can use Brown sugar, Turbinado is even better .. both have their strong taste ....White Sugar however does work and very well. I have available pure cane juice and will try to brew with it .. Likely results should be very good nd with a strong taste ... Cinsce it is not " cooked " it will likely be as raw as one can get ..Will report to you all on the experiment. Frantz Subject: Re: Brown Sugar To: original_kombucha Date: Wednesday, May 4, 2011, 8:42 PM Â I think it depends on which 'brown sugar' you are referring to: the kind that is organic or unrefined, or the kind you pack down when you are making cookies. The one used in basic cookie recipes, light and dark brown sugar, is not pure sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you are using it for the first fermentation, it will probably give you a different product from what the original KT is intended to be. It's a thought. Maybe someone else has other thoughts... --XSAC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 I believe brown sugar is made with molasses, not maple syrup. I have no idea how molasses would affect a kombucha brew. > > > I think it depends on which 'brown sugar' you are referring to: the kind > that > is organic or unrefined, or the kind you pack down when you are making > cookies. > The one used in basic cookie recipes, light and dark brown sugar, is not > pure > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If > you > are using it for the first fermentation, it will probably give you a > different > product from what the original KT is intended to be. It's a thought. Maybe > someone else has other thoughts... --XSAC > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 I believe brown sugar is made with molasses, not maple syrup. I have no idea how molasses would affect a kombucha brew. > > > I think it depends on which 'brown sugar' you are referring to: the kind > that > is organic or unrefined, or the kind you pack down when you are making > cookies. > The one used in basic cookie recipes, light and dark brown sugar, is not > pure > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If > you > are using it for the first fermentation, it will probably give you a > different > product from what the original KT is intended to be. It's a thought. Maybe > someone else has other thoughts... --XSAC > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 I believe brown sugar is made with molasses, not maple syrup. I have no idea how molasses would affect a kombucha brew. > > > I think it depends on which 'brown sugar' you are referring to: the kind > that > is organic or unrefined, or the kind you pack down when you are making > cookies. > The one used in basic cookie recipes, light and dark brown sugar, is not > pure > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If > you > are using it for the first fermentation, it will probably give you a > different > product from what the original KT is intended to be. It's a thought. Maybe > someone else has other thoughts... --XSAC > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 ________________________________ I believe brown sugar is made with molasses, not maple syrup. I have no idea how molasses would affect a kombucha brew. That was always my understanding, too. It really does have a molasses taste to me, also. Maple syrup is too expensive to be sold cheaply as an additive to sugar to make brown sugar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 ________________________________ I believe brown sugar is made with molasses, not maple syrup. I have no idea how molasses would affect a kombucha brew. That was always my understanding, too. It really does have a molasses taste to me, also. Maple syrup is too expensive to be sold cheaply as an additive to sugar to make brown sugar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 ________________________________ I believe brown sugar is made with molasses, not maple syrup. I have no idea how molasses would affect a kombucha brew. That was always my understanding, too. It really does have a molasses taste to me, also. Maple syrup is too expensive to be sold cheaply as an additive to sugar to make brown sugar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2011 Report Share Posted May 5, 2011 Molasses is rich in minerals and Iron .. Brew made with Molasses are very different from those with White sugar ..In some cases it even develop a somewhat off-putting smell ... Use of Tubinado sugar whcih in some cases is not white sugar to which some molasses has been added , it is simply a less processed and non-bleached evaporated cane juice gives a brew with a very distinctive flavor .... With a thick brown SCOBY Frantz Subject: Re: Re: Brown Sugar To: original_kombucha Date: Thursday, May 5, 2011, 5:54 PM Â ________________________________ I believe brown sugar is made with molasses, not maple syrup. I have no idea how molasses would affect a kombucha brew. That was always my understanding, too. It really does have a molasses taste to me, also. Maple syrup is too expensive to be sold cheaply as an additive to sugar to make brown sugar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2011 Report Share Posted May 8, 2011 " It imparts its taste to the KT and in some cases a strong, not so good smell/taste. " eeewwwww... you scared me away from trying it! > > > Subject: Re: Brown Sugar > To: original_kombucha > Date: Wednesday, May 4, 2011, 8:42 PM > > > > > > > > Â > > > > > > > > > > I think it depends on which 'brown sugar' you are referring to: the kind that > > is organic or unrefined, or the kind you pack down when you are making cookies. > > The one used in basic cookie recipes, light and dark brown sugar, is not pure > > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you > > are using it for the first fermentation, it will probably give you a different > > product from what the original KT is intended to be. It's a thought. Maybe > > someone else has other thoughts... --XSAC > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2011 Report Share Posted May 8, 2011 " It imparts its taste to the KT and in some cases a strong, not so good smell/taste. " eeewwwww... you scared me away from trying it! > > > Subject: Re: Brown Sugar > To: original_kombucha > Date: Wednesday, May 4, 2011, 8:42 PM > > > > > > > > Â > > > > > > > > > > I think it depends on which 'brown sugar' you are referring to: the kind that > > is organic or unrefined, or the kind you pack down when you are making cookies. > > The one used in basic cookie recipes, light and dark brown sugar, is not pure > > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you > > are using it for the first fermentation, it will probably give you a different > > product from what the original KT is intended to be. It's a thought. Maybe > > someone else has other thoughts... --XSAC > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2011 Report Share Posted May 8, 2011 " It imparts its taste to the KT and in some cases a strong, not so good smell/taste. " eeewwwww... you scared me away from trying it! > > > Subject: Re: Brown Sugar > To: original_kombucha > Date: Wednesday, May 4, 2011, 8:42 PM > > > > > > > > Â > > > > > > > > > > I think it depends on which 'brown sugar' you are referring to: the kind that > > is organic or unrefined, or the kind you pack down when you are making cookies. > > The one used in basic cookie recipes, light and dark brown sugar, is not pure > > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. If you > > are using it for the first fermentation, it will probably give you a different > > product from what the original KT is intended to be. It's a thought. Maybe > > someone else has other thoughts... --XSAC > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2011 Report Share Posted May 8, 2011 my other half says it tastes more like beer and really likes it Jaxi On Sun, May 8, 2011 at 4:34 PM, tamaratornado wrote: > " It imparts its taste to the KT and in some cases a strong, not so good > smell/taste. " > > eeewwwww... you scared me away from trying it! > > > > > > > > > > Subject: Re: Brown Sugar > > To: original_kombucha > > Date: Wednesday, May 4, 2011, 8:42 PM > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > I think it depends on which 'brown sugar' you are referring to: > the kind that > > > > is organic or unrefined, or the kind you pack down when you are making > cookies. > > > > The one used in basic cookie recipes, light and dark brown sugar, is not > pure > > > > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. > If you > > > > are using it for the first fermentation, it will probably give you a > different > > > > product from what the original KT is intended to be. It's a thought. > Maybe > > > > someone else has other thoughts... --XSAC > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2011 Report Share Posted May 8, 2011 my other half says it tastes more like beer and really likes it Jaxi On Sun, May 8, 2011 at 4:34 PM, tamaratornado wrote: > " It imparts its taste to the KT and in some cases a strong, not so good > smell/taste. " > > eeewwwww... you scared me away from trying it! > > > > > > > > > > Subject: Re: Brown Sugar > > To: original_kombucha > > Date: Wednesday, May 4, 2011, 8:42 PM > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > I think it depends on which 'brown sugar' you are referring to: > the kind that > > > > is organic or unrefined, or the kind you pack down when you are making > cookies. > > > > The one used in basic cookie recipes, light and dark brown sugar, is not > pure > > > > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. > If you > > > > are using it for the first fermentation, it will probably give you a > different > > > > product from what the original KT is intended to be. It's a thought. > Maybe > > > > someone else has other thoughts... --XSAC > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2011 Report Share Posted May 8, 2011 my other half says it tastes more like beer and really likes it Jaxi On Sun, May 8, 2011 at 4:34 PM, tamaratornado wrote: > " It imparts its taste to the KT and in some cases a strong, not so good > smell/taste. " > > eeewwwww... you scared me away from trying it! > > > > > > > > > > Subject: Re: Brown Sugar > > To: original_kombucha > > Date: Wednesday, May 4, 2011, 8:42 PM > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > I think it depends on which 'brown sugar' you are referring to: > the kind that > > > > is organic or unrefined, or the kind you pack down when you are making > cookies. > > > > The one used in basic cookie recipes, light and dark brown sugar, is not > pure > > > > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. > If you > > > > are using it for the first fermentation, it will probably give you a > different > > > > product from what the original KT is intended to be. It's a thought. > Maybe > > > > someone else has other thoughts... --XSAC > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2011 Report Share Posted May 8, 2011 But this was with whole sugar that has never have the molasses stripped not " brown sugar " which is a bit like white flour, first we strip it of everything then we add stuff back in. Jaxi > my other half says it tastes more like beer and really likes it > > Jaxi > > > On Sun, May 8, 2011 at 4:34 PM, tamaratornado wrote: > >> " It imparts its taste to the KT and in some cases a strong, not so good >> smell/taste. " >> >> eeewwwww... you scared me away from trying it! >> >> >> >> >> > >> > >> > Subject: Re: Brown Sugar >> > To: original_kombucha >> > Date: Wednesday, May 4, 2011, 8:42 PM >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > I think it depends on which 'brown sugar' you are referring to: >> the kind that >> > >> > is organic or unrefined, or the kind you pack down when you are making >> cookies. >> > >> > The one used in basic cookie recipes, light and dark brown sugar, is >> not pure >> > >> > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. >> If you >> > >> > are using it for the first fermentation, it will probably give you a >> different >> > >> > product from what the original KT is intended to be. It's a thought. >> Maybe >> > >> > someone else has other thoughts... --XSAC >> > >> > >> > >> > >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2011 Report Share Posted May 8, 2011 But this was with whole sugar that has never have the molasses stripped not " brown sugar " which is a bit like white flour, first we strip it of everything then we add stuff back in. Jaxi > my other half says it tastes more like beer and really likes it > > Jaxi > > > On Sun, May 8, 2011 at 4:34 PM, tamaratornado wrote: > >> " It imparts its taste to the KT and in some cases a strong, not so good >> smell/taste. " >> >> eeewwwww... you scared me away from trying it! >> >> >> >> >> > >> > >> > Subject: Re: Brown Sugar >> > To: original_kombucha >> > Date: Wednesday, May 4, 2011, 8:42 PM >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > I think it depends on which 'brown sugar' you are referring to: >> the kind that >> > >> > is organic or unrefined, or the kind you pack down when you are making >> cookies. >> > >> > The one used in basic cookie recipes, light and dark brown sugar, is >> not pure >> > >> > sugar. It is blended with maple syrup, hence the 'brown' of the sugar. >> If you >> > >> > are using it for the first fermentation, it will probably give you a >> different >> > >> > product from what the original KT is intended to be. It's a thought. >> Maybe >> > >> > someone else has other thoughts... --XSAC >> > >> > >> > >> > >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
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