Re: STOP RECOMMENDING WHITE DRUG SUGAR CANE TO NEW BREWERS!!!

[Guest guest]

Hi Rezz,

If you don't mind would you please share what you use? as a newbie, all I

have read & researched suggests using sugar...so I am quite interested in

hearing what works for you?

Thanks! Sheila

> **

>

>

> when is this listserv going to evolve, grow?, learn that there is no

> better- thing or ingredient period than that mother nature provides

> generously!

>

> some here claim to have been brew persons for over Ten Years and still has

> not yet realised that feeding all Scoby ANY form of human isolation will

> inevitably injure the culture at every instance & take the microbes out of

> SYMBIOSIS! when will we do our research, homework, humble ourselves and

> wake up to the fact?

>

> without apology,

>

> ~Rezz

>

> Sent from Yahoo! Mail on Android

>

>

[Guest guest]

Hmmm. Comparing using sugar to brew Kombucha and using it for human nutrition is

a few steps beyond apples and oranges. The bacteria love any sugar that doesn't

kill them- and while some strains tolerate more sugar than others all of them

respond very nicely to the cheapest sugar in the supermarket- Which I of course

recommend boiling for 6 full minutes to kill anything living. Some can not

afford pricey sugars- and it would be a terrible shame if they were to lose out

on the effects of Kombucha because they were led to believe that regular sugar

won't work- it does very well.

Best wishes to all, Ed.

[Guest guest]

In message you

wrote:

> when is this listserv going to evolve, grow?,

Excuse me, Rezz? More abuse from you?

I'm not following evolution, but my own choices.

Feeding my cultures (not myself) with sugar (not poisonous, but a very

convenient food for the Kombucha creatures) is completely Okay. Okay!!

Rezz, I very much wish you could step out of your little box and stop trying

to put a guilt trip on the members of this list. If you are not careful,

you'll have to go on moderation again!

without apology,

Margret, successful brewer a long time!

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

'I have come into the world as light, so that no one

who believes in me should stay in darkness'(Jesus)

[Guest guest]

While we are at it, perhaps we should look into the " latest " rage, agave.

It has been recommended here for feeding scobies.

Please see:

http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agav\

e-nectar-health-food.aspx

" Most agave " nectar " or agave " syrup " is nothing more than a

laboratory-generated super-condensed fructose syrup, devoid of virtually all

nutrient value, and offering you metabolic misfortune in its place.

Unfortunately, masterful marketing has resulted in the astronomical popularity

of agave syrup among people who believe they are doing their health a favor by

avoiding refined sugars like high fructose corn syrup, and dangerous artificial

sweeteners. "

Or:

http://recipes.howstuffworks.com/agave-fructose-corn-syrup.htm

As for " natural: "

An except on how Agave is processed

....Agave plants are crushed, and the sap collected into tanks. The sap is then

heated to about 140°F for about 36 hours not only to concentrate the liquid into

a syrup, but to develop the sweetness. The main carbohydrates in the agave sap

are complex forms of fructose called fructosans, one of which is inulin, a

straight-chain fructose polymer about ten eight to 10 fructose sugar units long.

In this state, the sap is not very sweet.

When the agave sap is heated, the complex fructosans are hydrolyzed, or broken

into their constituent fructose units. The fructose-rich solution is then

filtered to obtain the desired products that range from dark syrup with a

characteristic vanilla aroma, to a light amber liquid with more neutral

characteristics. Excerpt from: FoodProcessing.com

While I am not personally a symbiotic combination of bacteria and yeast, those

that I do own and provide myself and others with a wonderful beverage I happily

and readily serve sugar!

Using inflammatory vocabulary does not bolster one's argument, rather it makes

it appear as laughable. Margaret - I'm with you!

Best,

~Marcia

[Guest guest]

Correct me if I am wrong, but I thought we needed to give the scoby the kind of

sugar with more known nutrition in it. Hence the various kinds of organic sugar.

I had found terbinado (sp) cheaper and tried it. But I don't like brown sugar in

KT, so I mix it with white organic to use it up.

I have never seen any instructions in print about sugar. What I learned, I

learned from youtube. One video said he uses just " regular " white sugar. But

since it was not in a bag that looked familiar to me, I did not know if it was

the processed white, or what it was. That is why I just went to Woodstock and

paid $1.79 lb.

Here's another question, outside of the issue of mold, how does one know their

scoby is not healthy? For instance, if I would go to using processed white sugar

out of the baking section of the grocery, how would I know if my scoby did not

like that?

Lyn

Re: STOP RECOMMENDING WHITE DRUG SUGAR CANE TO NEW BREWERS!!!

Hmmm. Comparing using sugar to brew Kombucha and using it for human nutrition is

a few steps beyond apples and oranges. The bacteria love any sugar that doesn't

kill them- and while some strains tolerate more sugar than others all of them

respond very nicely to the cheapest sugar in the supermarket- Which I of course

recommend boiling for 6 full minutes to kill anything living. Some can not

afford pricey sugars- and it would be a terrible shame if they were to lose out

on the effects of Kombucha because they were led to believe that regular sugar

won't work- it does very well.

Best wishes to all, Ed.

[Guest guest]

Hello ... hello!  I've been brewing Kombucha for at least 18 years, and have

had great results from plain old white sugar. 

 

If this tea has been brewed for hundreds of years, what did they use in the days

before refined sugar and refined honey.  I'd be willing to bet it was some form

of honey ... but I'll stick with the white sugar.  It has done wonders for

me. 

 

I'm not a sickly person, but I do get annoying ailments from time to time. 

Kombucha helps with that.

 

BettyC

Subject: Re: STOP RECOMMENDING WHITE DRUG SUGAR CANE TO NEW BREWERS!!!

To: original_kombucha

Date: Sunday, February 19, 2012, 7:16 PM

 

I would like to know what sugars you use in you kombucha. Honey is

anti-microbial and not advised. Have you had success in using it. Of course, I

would enjoy using it, although it is more expensive then sugar.

Do you use the sugar cane itself. Brown sugar? Pure cane sugar?

I would just like to know. To simplify things some of us forget to mention the

variaty of sugars on the market.

Honey didnt work for me, the scoby got weaker and weaker, and simply needed

something else. Brown sugar, here in the USA is just white overly refined sugar

add molasas for color.

Pure cane sugars, can have bits and peices in them from I dont know what, only

seen it a few times, but its in there . Do the pieces contain mold, I dont know.

If you would care to share the experiance, I would care to share also.

M

>

> when is this listserv going to evolve, grow?, learn that there is no better-

thing or ingredient period than that mother nature provides generously!

>

> some here claim to have been brew persons for over Ten Years and still has not

yet realised that feeding all Scoby ANY form of human isolation will inevitably

injure the culture at every instance & take the microbes out of SYMBIOSIS! when

will we do our research, homework, humble ourselves and wake up to the fact?

>

> without apology,

>

> ~Rezz

>

>

> Sent from Yahoo! Mail on Android

>

>

>

>

[Guest guest]

Hello,

Yes! White sugar is the thing. Honey works but has disable some of my scobys in

the past. Albeit, sugar brought them back. I assume, not having perfected my

time machine yet, that the ancient chinese and nippon used sugars derived from

cane or sugar beets. Therefore , i see nothing wrong about the use of sugars in

Kombucha.

The more modern researcher, ie., Geunther , Harald Teitze, and people like

Betsy Pryor definitely suggest sugar, plain and white, as the proper nutrient

for the yeast and bactirias in todays Kombucha.

Kombucha needs Sugar! Fruit sugar is sugar. Cane sugar is too.

We either learn from our past and those that did the work then, or beat our own

path. The path that is well worn is usually correct. The new path can be good

also, But if it isnt shared openly how can it be tested.

I am in agreement with you , sugar is the correct choice, for Kombucha.

M

> >

> > when is this listserv going to evolve, grow?, learn that there is no better-

thing or ingredient period than that mother nature provides generously!

> >

> > some here claim to have been brew persons for over Ten Years and still has

not yet realised that feeding all Scoby ANY form of human isolation will

inevitably injure the culture at every instance & take the microbes out of

SYMBIOSIS! when will we do our research, homework, humble ourselves and wake up

to the fact?

> >

> > without apology,

> >

> > ~Rezz

> >

> >

> > Sent from Yahoo! Mail on Android

> >

> >

> >

> >

[Guest guest]

Thanks , I was talking to the friend of mine that got me into Kombucha

brewing, and he uses white sugar almost exclusively. He did say that to " go

back " to original, you would need to make you own sugar from wheatgrass, or

possibly beets. knowing my schedule, and freetime, that would not really be a

thing that I could do, both financially, and the sheer time involved in the

process.

> > >

> > > when is this listserv going to evolve, grow?, learn that there is no

better- thing or ingredient period than that mother nature provides generously!

> > >

> > > some here claim to have been brew persons for over Ten Years and still has

not yet realised that feeding all Scoby ANY form of human isolation will

inevitably injure the culture at every instance & take the microbes out of

SYMBIOSIS! when will we do our research, homework, humble ourselves and wake up

to the fact?

> > >

> > > without apology,

> > >

> > > ~Rezz

> > >

> > >

> > > Sent from Yahoo! Mail on Android

> > >

> > >

> > >

> > >

[Guest guest]

yes james,

isolated sugars are the things that have not a basis in brewing. you presented

an assumed proposition and then pulled a conclusion out from that you " assumed "

about ancient china

if one does not know something, what is the rationale for assuming anything, at

all ever?

so many opinions, so little references in fact and speaking from progressive

experience, I mean not just being a creature of habit doing the same thing for

years and saying, " well it's my experience... " brewing transcends repeats of

previous actions taken. it is living breathing microorganisms we are talking

about- and we speak as if we know the absolute best for this scoby? why are we

so stubborn & unwilling to even consider that each one of us has not got

everything figured out with this magick Elixir?

[Guest guest]

wow! thank you very much!

Wild Bee raw Honey, Manna, grapes, dates figs, papaya, in India Honey, Cane

sugar 3000 yrs ago ( yep did the search on sugars in antiquity) Cane sugar was

used in Europe in Spain earliest for Europians, as a medicine. Oh google sugars

in antiquity as a referance

M

>

> While we are at it, perhaps we should look into the " latest " rage, agave.

> It has been recommended here for feeding scobies.

> Please see:

>

http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agav\

e-nectar-health-food.aspx

>

> " Most agave " nectar " or agave " syrup " is nothing more than a

laboratory-generated super-condensed fructose syrup, devoid of virtually all

nutrient value, and offering you metabolic misfortune in its place.

>

> Unfortunately, masterful marketing has resulted in the astronomical popularity

of agave syrup among people who believe they are doing their health a favor by

avoiding refined sugars like high fructose corn syrup, and dangerous artificial

sweeteners. "

>

> Or:

> http://recipes.howstuffworks.com/agave-fructose-corn-syrup.htm

>

> As for " natural: "

> An except on how Agave is processed

>

> ...Agave plants are crushed, and the sap collected into tanks. The sap is then

heated to about 140°F for about 36 hours not only to concentrate the liquid into

a syrup, but to develop the sweetness. The main carbohydrates in the agave sap

are complex forms of fructose called fructosans, one of which is inulin, a

straight-chain fructose polymer about ten eight to 10 fructose sugar units long.

In this state, the sap is not very sweet.

>

> When the agave sap is heated, the complex fructosans are hydrolyzed, or broken

into their constituent fructose units. The fructose-rich solution is then

filtered to obtain the desired products that range from dark syrup with a

characteristic vanilla aroma, to a light amber liquid with more neutral

characteristics. Excerpt from: FoodProcessing.com

>

> While I am not personally a symbiotic combination of bacteria and yeast, those

that I do own and provide myself and others with a wonderful beverage I happily

and readily serve sugar!

>

> Using inflammatory vocabulary does not bolster one's argument, rather it makes

it appear as laughable. Margaret - I'm with you!

>

> Best,

> ~Marcia

>

[Guest guest]

Yes Rezz.

I will not respond to any of your post, that is until you explain exactlt how

you brew your Kombucha, in the various ways mention earlier. That is correct,

you need to do this in terminalogy that a 12th grader can understand, or a basic

lay language.

Please copyright and document your secrets first.Although until you support by

aiding the confused, and speak it their language, its trully not sharing.

Please share, so all can comprehend.

>

> yes james,

>

> isolated sugars are the things that have not a basis in brewing. you presented

an assumed proposition and then pulled a conclusion out from that you " assumed "

about ancient china

>

> if one does not know something, what is the rationale for assuming anything,

at all ever?

>

> so many opinions, so little references in fact and speaking from progressive

experience, I mean not just being a creature of habit doing the same thing for

years and saying, " well it's my experience... " brewing transcends repeats of

previous actions taken. it is living breathing microorganisms we are talking

about- and we speak as if we know the absolute best for this scoby? why are we

so stubborn & unwilling to even consider that each one of us has not got

everything figured out with this magick Elixir?

>

>

>

>