question about sugar vs honey and antibacterial

[Guest guest]

I'm new and have just started my first batch of kombucha. The basic

brewing directions call for sugar, but warn about the use raw honey

because of it's anti-biotic properties. I know that raw honey can

contain boltulism spores that are harmful if allowed to grow. First,

what did people use before sugar or did they even use sugar?

One of the post speaks about puerh tonic 47. The discription of the

herbs used in tonic 47 refer to anti bacterial properties. According to

the post, the brew is working. In fact, it seems that the biggest

problem in brewing kombucha is the use of flavor teas or teas that have

oil. Second question, does the kombucha take on the characterics of the

healing herbs being brewed, even if the herb is considered anti

bacterial?