Guest guest Posted June 23, 2012 Report Share Posted June 23, 2012 > > Hi Rezz, > > What do you recommend as an alternative to sugar for making Kombucha, > and where can this alternative be found? Constructive suggestions are > always welcome.. > > __,_._, Chiming in, my original culture was from a friend who used honey. He had been given a ten gallon bucket of it, I think straight from the hive. I don't think it had been heated which would eliminate the peroxide and a number of other, beneficial nutrients. The culture he gave me was multi-generational honey-based. I remember his tasted better than my first attempts with granulated white sugar and Lipton green and black teabags. jeb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2012 Report Share Posted June 23, 2012 My original culture also came from honey. Tho I'm a beekeeper my bees are still recovering from last year's drought so I don't have my own honey to use just yet but I'll definitely give that a try once I start harvesting. Alternatively, you could grow heirloom and organic sugar-beets and extract your own sugar-juice too. May experiment with that too. Had sugar-cane growing for a while but an extremely cold winter killed them. Be well, Mike -- Zone 8, Texas http://www.taroandti.com/ Exotic Plant Info and More... http://groups.yahoo.com/group/organichomesteading/ http://www.naturalbeefarm.com/ Natural Beekeeping > > Chiming in, my original culture was from a friend who used honey. He > had been given a ten gallon bucket of it, I think straight from the > hive. I don't think it had been heated which would eliminate the > peroxide and a number of other, beneficial nutrients. The culture he > gave me was multi-generational honey-based. I remember his tasted > better than my first attempts with granulated white sugar and Lipton > green and black teabags. > > jeb > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2012 Report Share Posted June 23, 2012 I have had no luck using honey, but have used coconut palm sugar and jaggery. Jaggery is my favourite. International groceries often carry it. > ** > > > My original culture also came from honey. Tho I'm a beekeeper my bees > are still recovering from last year's drought so I don't have my own > honey to use just yet but I'll definitely give that a try once I start > harvesting. Alternatively, you could grow heirloom and organic > sugar-beets and extract your own sugar-juice too. May experiment with > that too. Had sugar-cane growing for a while but an extremely cold > winter killed them. > > Be well, > Mike > > -- > Zone 8, Texas > http://www.taroandti.com/ Exotic Plant Info and More... > http://groups.yahoo.com/group/organichomesteading/ > http://www.naturalbeefarm.com/ Natural Beekeeping > > > > > > Chiming in, my original culture was from a friend who used honey. He > > had been given a ten gallon bucket of it, I think straight from the > > hive. I don't think it had been heated which would eliminate the > > peroxide and a number of other, beneficial nutrients. The culture he > > gave me was multi-generational honey-based. I remember his tasted > > better than my first attempts with granulated white sugar and Lipton > > green and black teabags. > > > > jeb > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2012 Report Share Posted June 23, 2012 OK What is the problem with good old cheap and plentiful white cane sugar ??? Really? Again once the microbes have worked their magic and assuming you leave the thing to ferment to a good acidity there isn ot much of it left.. Having been transformed into health giving compounds .. Wouldn't be the first time that Earth first inhabitants would take a bad substance and trnasform it in good healthy ones ... Honey is mostly fructose after all ... It'll work .. methink however that the micro-organism in Kombucha like the sugar and fest on it ... So why not? If one is uneasy about white sugar use its Piloncello version which available at Latin stores .. It contains most of the molasses of cane juice ... It imparts sometimes (not always and I don't know why) a not so pleasant taste to my KT so I don't use it that often ... Others may like it. ________________________________ To: original_kombucha Sent: Saturday, June 23, 2012 4:54 PM Subject: Re: sugar substitute  I have had no luck using honey, but have used coconut palm sugar and jaggery. Jaggery is my favourite. International groceries often carry it. > ** > > > My original culture also came from honey. Tho I'm a beekeeper my bees > are still recovering from last year's drought so I don't have my own > honey to use just yet but I'll definitely give that a try once I start > harvesting. Alternatively, you could grow heirloom and organic > sugar-beets and extract your own sugar-juice too. May experiment with > that too. Had sugar-cane growing for a while but an extremely cold > winter killed them. > > Be well, > Mike > > -- > Zone 8, Texas > http://www.taroandti.com/ Exotic Plant Info and More... > http://groups.yahoo.com/group/organichomesteading/ > http://www.naturalbeefarm.com/ Natural Beekeeping > > > > > > Chiming in, my original culture was from a friend who used honey. He > > had been given a ten gallon bucket of it, I think straight from the > > hive. I don't think it had been heated which would eliminate the > > peroxide and a number of other, beneficial nutrients. The culture he > > gave me was multi-generational honey-based. I remember his tasted > > better than my first attempts with granulated white sugar and Lipton > > green and black teabags. > > > > jeb > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2012 Report Share Posted June 24, 2012 Right on Frantz, nothing like good ole white sugar for KT ( I won't use it for anything else) the Scoby seems to have a preference for plain ole sugar. Zoe ( still here) ________________________________ To: " original_kombucha " <original_kombucha > Sent: Saturday, 23 June 2012, 21:02 Subject: Re: sugar substitute OK What is the problem with good old cheap and plentiful white cane sugar ??? Really? Again once the microbes have worked their magic and assuming you leave the thing to ferment to a good acidity there isn ot much of it left.. Having been transformed into health giving compounds .. Wouldn't be the first time that Earth first inhabitants would take a bad substance and trnasform it in good healthy ones ... Honey is mostly fructose after all ... It'll work .. methink however that the micro-organism in Kombucha like the sugar and fest on it ... So why not? If one is uneasy about white sugar use its Piloncello version which available at Latin stores .. It contains most of the molasses of cane juice ... It imparts sometimes (not always and I don't know why) a not so pleasant taste to my KT so I don't use it that often ... Others may like it. ________________________________ To: original_kombucha Sent: Saturday, June 23, 2012 4:54 PM Subject: Re: sugar substitute I have had no luck using honey, but have used coconut palm sugar and jaggery. Jaggery is my favourite. International groceries often carry it. > ** > > > My original culture also came from honey. Tho I'm a beekeeper my bees > are still recovering from last year's drought so I don't have my own > honey to use just yet but I'll definitely give that a try once I start > harvesting. Alternatively, you could grow heirloom and organic > sugar-beets and extract your own sugar-juice too. May experiment with > that too. Had sugar-cane growing for a while but an extremely cold > winter killed them. > > Be well, > Mike > > -- > Zone 8, Texas > http://www.taroandti.com/ Exotic Plant Info and More... > http://groups.yahoo.com/group/organichomesteading/ > http://www.naturalbeefarm.com/ Natural Beekeeping > > > > > > Chiming in, my original culture was from a friend who used honey. He > > had been given a ten gallon bucket of it, I think straight from the > > hive. I don't think it had been heated which would eliminate the > > peroxide and a number of other, beneficial nutrients. The culture he > > gave me was multi-generational honey-based. I remember his tasted > > better than my first attempts with granulated white sugar and Lipton > > green and black teabags. > > > > jeb > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 --- Zoe W wrote: > Right on Frantz, nothing like good ole white sugar for KT ( I > won't use it for anything else) the Scoby seems to have a > preference for plain ole sugar. > Zoe ( still here) There is something to the avoidance of sugar for humans, and I do avoid every bit of it I can. But you're right, we're feeding it to the yeasties. And what do they feed on but sucrose? Sure somebody could use a more " natural " form of sucrose and make the yeasties work harder and breaking down this other sweetener or we could make it as easily accessible as possible. I read here once someone make a comment along the lines of " I wouldn't eat sugar or give sugar to anyone, not even my dog " . Sooooo you expect your KT to eat a salad or something? I guess the point is they need sugar, you can make it hard (and expensive) on yourself and also on them yeasties. Or you can just give 'em what they need and make sure you ferment as much of it out as you can. Just me 2cents, thanks for reading. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 I prefer to use the cheap " white death " and use the extra money to buy a nicer tea. If the scoby doesn't mind the sugar and it is almost all consumed.....seems like a good use for a normally bad substance. When I bottle however, I use organic cane sugar to encourage fizz. Modiste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 So the chemicals from bleaching that white sugar will end up in the Kombucha. No thank you. I use organic cane sugar only! Sent from my iPhone > I prefer to use the cheap " white death " and use the extra money to buy a nicer tea. If the scoby doesn't mind the sugar and it is almost all consumed.....seems like a good use for a normally bad substance. > When I bottle however, I use organic cane sugar to encourage fizz. > > Modiste > Quote Link to comment Share on other sites More sharing options...
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