Re: KT Frustration

[Guest guest]

To add to their question. Could the canker sores be detox and tempory? I

really need to drink a more sour brew, have upped my intake, and got a cold

sore. I used to get them all the time but haven't in a while. I just assumed the

kt was detoxing and had no plans to change what I was doing. Any thoughts?

Tiff

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KT Frustration

I have been brewing kombucha tea for several months now. In the

beginning, everything worked as it should, but the last three or four

batches have been disappointing -- either too sour, too sweet, or just

unpalatable (different kind of tea that didn't work out well), and I've

ended up throwing it all out. I made some kombucha chai just after

Thanksgiving that was lovely, but the last two have been undrinkable

(for me). I prefer KT that is a little on the tart side but I find

that the more sour it is, the more trouble it creates (acidic stomach,

canker sores in my mouth, etc.). I just can't drink the really tart

KT. So, I'm thinking I should stick to the sweeter brews, but I'm

wondering if that is a good idea? Long story, short question: is

sweeter KT bad for you?

I also have a thriving scoby hotel and some very thick scobies I would

love to find homes for. I don't mail, but if anyone is in the area of

Shasta, Glenn, Butte or Tehama counties and would like to pick one up,

I can arrange to meet.

Griphynne

[Guest guest]

How long do you brew your KT for? I think it's fine and very

beneficial to keep it on the sweet side.

>

> I have been brewing kombucha tea for several months now. In the

> beginning, everything worked as it should, but the last three or

four

> batches have been disappointing -- either too sour, too sweet, or

just

> unpalatable (different kind of tea that didn't work out well), and

I've

> ended up throwing it all out. I made some kombucha chai just

after

> Thanksgiving that was lovely, but the last two have been

undrinkable

> (for me). I prefer KT that is a little on the tart side but I

find

> that the more sour it is, the more trouble it creates (acidic

stomach,

> canker sores in my mouth, etc.). I just can't drink the really

tart

> KT. So, I'm thinking I should stick to the sweeter brews, but I'm

> wondering if that is a good idea? Long story, short question: is

> sweeter KT bad for you?

>

> I also have a thriving scoby hotel and some very thick scobies I

would

> love to find homes for. I don't mail, but if anyone is in the

area of

> Shasta, Glenn, Butte or Tehama counties and would like to pick one

up,

> I can arrange to meet.

>

> Griphynne

>

[Guest guest]

In the summertime I find my KT just right at about seven days, but

during the colder months it takes more like ten or twelve. I

actually prefer the taste when it's more on the tart side, but it

doesn't agree with me.

> >

> > I have been brewing kombucha tea for several months now. In the

> > beginning, everything worked as it should, but the last three or

> four

> > batches have been disappointing -- either too sour, too sweet, or

> just

> > unpalatable (different kind of tea that didn't work out well),

and

> I've

> > ended up throwing it all out. I made some kombucha chai just

> after

> > Thanksgiving that was lovely, but the last two have been

> undrinkable

> > (for me). I prefer KT that is a little on the tart side but I

> find

> > that the more sour it is, the more trouble it creates (acidic

> stomach,

> > canker sores in my mouth, etc.). I just can't drink the really

> tart

> > KT. So, I'm thinking I should stick to the sweeter brews, but

I'm

> > wondering if that is a good idea? Long story, short question:

is

> > sweeter KT bad for you?

> >

> > I also have a thriving scoby hotel and some very thick scobies I

> would

> > love to find homes for. I don't mail, but if anyone is in the

> area of

> > Shasta, Glenn, Butte or Tehama counties and would like to pick

one

> up,

> > I can arrange to meet.

> >

> > Griphynne

> >

>