Guest guest Posted August 6, 2006 Report Share Posted August 6, 2006 Hey, I also would like the answer on this one, sound interesting. Audrey > , > > I always wondered how GT could brew for 30 days without resulting in a sour > vinegar taste...The low temps would explain that. I'm curious exactly how > low the temps are and at what volume per vessel GT is fermenting... answers > we'll likely never know. > > > Zboocha > > _________________________________________________________________ > FREE pop-up blocking with the new MSN Toolbar – get it now! > http://toolbar.msn.click-url.com/go/onm00200415ave/direct/01/ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2006 Report Share Posted August 6, 2006 Hello Bev, Thank you so much for that important reminder of temperatures and mold!! Audrey <snippet>> > Don't know how GT ferments 30 days but be careful about lowering the > temperature of your fermenting KT too much. When it gets into the 60 > and 50F degree range it becomes very susceptible to molds as it is > almost dormant. > Peace, Love and Harmony, > Bev > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 GT can ferment for 30 days because it is a different ferment than the typical kombucha ferment. I have talked and corresponded with Dave several times and he is very polite and has one very popular drink. In America there are several commercial suppliers of " Kombucha Tea " and the number is growing. Synergy GT " Kombucha Tea " is a __Lactic Acid Ferment__ Other lactic acid ferments are sauerkraut and Kim chi. listed contents of Synergy GT " Raw organic Kombucha cultured for 30 days " bacteria = Lactobacillus bacterium yeast = S. boulardii. lactic acid = 50 mg/8 oz (240 ml) kombucha tea is an __Acetic Acid Ferment__ bacteria = Acetobacter xylinum, Bacterium gluconicum yeasts = Zygosaccharomyces, Saccharomyces cerevisiae, Schizosaccharomyces pombe typically a 9 day ferment produces 3.3% total acid, 0.7% acetic acid, 4.8% glucose, 0.6% ethanol 0% lactic acid 2% Gluconic acid pH 2.8 Analysis is from Published research on kombucha for the testing of over 4,000 kombucha typical oxygen ferment method: Water, Tea (Camellia Sinensis) and Sugar. Steeped for 30 minutes and removed. Liquid then added to previous fermented kombucha tea (10% by volume) nine-day fermentation at 25° C (77F) over 9 days the alcohol may increase to 14 g/L (1.4%) ethanol while the acidity may go as high as 24 g/L (2.4%) acetic acid, which according to the Cornell Study is a risk for those in an immune compromised position (HIV, infants). The Cornell Study (the most recent study to date) has also determined that kombucha tea when properly made is safe and offers anti-microbal protection for healthy adults. compared to Bragg Organic Apple Cider Vinegar pH = 3.075 Acetic Acid = 5.14 % A similar " mushroom " is also formed by ; mother-of-vinegar, as in apple cider vinegar, Candida krusei, Issatchenkia orientalis/occidentalis, apiculatus yeasts Kloeckera, Hanseniaspora), Brettanomyces, Candida albicans, as well as from tibicos, ginger plant, water kefir, Japanese water crystals. There is no legal definition of kombucha and people can and do whatever they want. As such it is extremely difficult to ascertain any values or adverse effects from " kombucha tea " without knowing what is in it. Enjoy Your Health, Ed Kasper L.Ac. California Licensed Acupuncturist & Herbalist www.HappyHerbalist.com eddy@... -----Original Message----- 8b. Re: GT ... 30 days? Posted by: " yoganandaom " OM@... yoganandaom Date: Fri Aug 4, 2006 2:02 pm (PDT) Hi Zboocha and EveryOne, Don't know how GT ferments 30 days but be careful about lowering the temperature of your fermenting KT too much. When it gets into the 60 and 50F degree range it becomes very susceptible to molds as it is almost dormant. We seemt to have a lot of questions about GT Kombucha. Anybody know Dave? It would be nice to hear from him but I suppose he is quite busy..:-)) Peace, Love and Harmony, Bev Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 Hello Ed, I forget is GT =green tea? Also, on the Ferment Treasure site they comment about Tibicos, water kefir, japanese water crystals,being the same culture? Makes it confusing, for I would like to know the facts. I obtained the water kefir grains. Audrey <snippet>> > GT can ferment for 30 days because it is a different ferment > than the typical kombucha ferment. > compared to Bragg Organic Apple Cider Vinegar > pH = 3.075 Acetic Acid = 5.14 % > > A similar " mushroom " is also formed by ; mother-of-vinegar, > as in apple cider vinegar, Candida krusei, Issatchenkia > orientalis/occidentalis, apiculatus yeasts Kloeckera, > Hanseniaspora), Brettanomyces, Candida albicans, as well as > from tibicos, ginger plant, water kefir, Japanese water > crystals. > > > Ed Kasper L.Ac. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 Hi a, I would like to know also. I always wonder if you are i a lab and put the right bacteria and things together if you could make a manmade one. Audrey <snippet> how you explain the fact that you can grow a > scoby with it either... > Still waiting for an answer Ed, > What does GT Dave start with? (Whatever he starts with produces a brew that > produces a scoby, so WTF is that then? Some kind of man made scoby? > > a > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 Beau, I don't know if I answered your question or not, but I'll try again. I do not know what you have. If you enjoy what you have ---Good, and very good. However the mere presence of a SCOBY does not guarantee that you have Kombucha, be it a lactic acid ferment or an acetic acid ferment. many other ferments produce SCOBIES. Numerous bacteria and yeasts can be purchased relatively cheaply and you can create whatever your heart dictates. Just Google fermenting .... or the specific bacteria (for example; Lactobacillus bacterium, Acetobacter xylinum, Bacterium gluconicum) I do not doubt GT Daves sincerity. If you go by the book all the printed and published research on kombucha indicate kombucha tea to be an acetic acid ferment. But kombucha is a folk drink and shares common ties with a great many folk ferments and is easily confused, mainly because - who cares, drink and be happy. I will not say that GT's is not real kombucha. I do say (as he says) his is a lactic acid ferment. Nor will GT say my kombucha is not the real kombucha, nor will anyone challenge what you have. live free and healthy Ed Kasper L.Ac., Acupuncturist & Medicinal Herbalist http://HappyHerbalist.com eddy@... -----Original Message----- 2b. Re: GT ... 30 days? Posted by: " Beau Barrett " Beau.Barrett@... madferment Date: Wed Aug 9, 2006 8:35 am (PDT) I'm still very sceptical about this... It tastes exactly like what I brew at home and I don't really know how you explain the fact that you can grow a scoby with it either... Still waiting for an answer Ed, What does GT Dave start with? (Whatever he starts with produces a brew that produces a scoby, so WTF is that then? Some kind of man made scoby? Personally I don't think so, but I'm really curious now.. I've seen the label, but just thought that they were simplifying the list of microflora or even just listing the FDA accepted ones..I don't exactly know what can be gotten away with when it comes to selling traditional food and health products. Like what kind of tests a product like bottled kombucha needs to go through before it can be sold.. That whole 30 day thing...I've made 30 day 70-73F kombucha that tasted just like GT's so are you going to try and tell me that my Scoby is bogus? Please before the whirlwind gets any bigger could we please double check this before we go and tell our friends that GT's is not real kombucha? Beau Quote Link to comment Share on other sites More sharing options...
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