6a. Strange GT Dave Experiment Results

[Guest guest]

If one is defining KT as a ferment producing gluconic acid,

acetic acid and fructose then pH is usually reliable with

few exception. All research indicates KT to be in the

2.5-3.0 range. Indeed there are several warnings that KT is

not safe (anti-microbial/anti-pathogenic) unless the pH is

3.0 or below.

The exception may be where the brewing temperatures are on

the lower side, as in the low 70's vs. the higher 70's low

80's and where the ratio of gluconic acid is higher relative

to acetic acid. Those values are typically achieved by the

type of tea, sugar and as mentioned time and temperature

factors. However the pH is still within that range but

without the characteristic sharp bite of the acetic acid.

Acetic acid increases in direct relationship to time and

even with high gluconic acid levels a 30+ day ferment is

undrinkable (for most people)

Vinegar is associated with acetic acid. A lacto ferment (a

ferment that produces principle lactic acid) will be sour

tasting (as in sauerkraut) with the pH will be in the 4-5

range. pH is a exactly a relative term. pH = potential

hydrogen.

IMO, GT is different from KT and is made with different

bacteria and yeasts. GT states a high lactic acid percentage

(does not state any acetic acid levels). If KT produces any

lactic acid it is very low. There has been a long debate on

this just within the past few months. Bev went so far as to

invite GT Dave and others into the discussion. There are a

number of people, on this list, who really like and

appreciate GT's and/or ferments (like yours) that have been

created from his bottles.

Please keep us posted on your experiment.

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

Acupuncture is a jab well done

www.HappyHerbalist.com Santa Cruz, CA.

......................................................origina

l message .................

6a. Strange GT Dave Experiment Results

Posted by: " Theisen " etheisen@...

erik_theisen

Date: Wed Aug 23, 2006 8:44 pm (PDT)

Hi folks,

I'm experimenting with fermenting using GT Dave's Original

Kombucha

as a starter instead of a SCOBY. I started it pretty

normal, i.e.:

96oz water boiled for 5 minutes

1 cup sugar

6 tea bags steeped for 15 minutes

2 Bottles GT Dave's kombucha added after tea has cooled to

room temp.

This concoction has been bubbling away for 11 days at around

76

degrees and has formed a lumpy bubble ridden SCOBY. The KT

still

tastes weak, i.e. not much bite. It does smell mildly of

vinegar. I

checked the pH and it's around 4. I would have expected it

to be

lower by now.

For kicks and giggles, I tested the pH of GT Dave's stuff

out of the

bottle. It's also around 4 and it has a very pronounced

vinegar

taste. This struck me as odd so I proofed the litmus paper

with

vinegar, it checks a-ok.

What gives? Is GT's stuff really that different from normal

KT? Do

you think the ferment is OK? Thoughts as to how much longer

I

should wait for it to finish?

I appreciate the help.

Thanks,