Maple syrup and kombucha?

[Guest guest]

I have a large bottle of # 2 maple syrup which I just recently bought

at a Mennonite market. This is the dark coloured and stronger

flavoured kind, with all the minerals in it. I was thinking of

experimenting with a spare scoby, using maple syrup instead of sugar

when making kombucha, but am not sure about the quantity. If I use 1

cup of sugar for KT, would I use 1 cup of maple syrup instead? Has

anyone on this forum tried this befor? Or, for starters, it may be

safer to use 1/2 cup of sugar and 1/2 cup of maple syrup?

My partner has just recently come around to drinking KT, since I

started to add fresh mint to the fermented KT, he likes the flavor.

Initially I had made the mistake of letting him see the scoby in

action - he said it looks like a placenta floating around and wanted

no part of the brew...

I won't have fresh mint much longer, so I want to experiment. I know

he loves maple syrup...so do I...plus it may inrich the KT.

[Guest guest]

Hi

Reading here in the vegetarian magazine article says to substitute 2/3

cups for 1 cup sugar, reducing liquids in recipe by 1/3 c.

Hope that helped. Just found that magazine again and was going to post

it here, if any one wants the other types.

Audrey

<snippet>

> If I use 1

> cup of sugar for KT, would I use 1 cup of maple syrup instead? Has

> anyone on this forum tried this befor? Or, for starters, it may be

> safer to use 1/2 cup of sugar and 1/2 cup of maple syrup?

> >

[Guest guest]

>Reading here in the vegetarian magazine article says to substitute 2/3

>cups for 1 cup sugar, reducing liquids in recipe by 1/3 c.

>Hope that helped. Just found that magazine again and was going to post

>it here, if any one wants the other types.

That's only for substitution in recipes-- some sweeteners taste sweeter

than others, but KT needs all the molecules, so it's not an issue about the

taste of sweetness, but the quantity of sugar molecules. So for KT, imo,

use the same amount, except it's also true that with liquid sugars you have

to leave room in your vessel for the extra space they take up (meaning,

reduce your water volume by the same amount of syrup, e.g. minus 1 cup). A

neighbor used maple syrup for KT and it worked fine. Maple syrup is very

high in glucose so you don't need to mix with sugar unless you want to-- if

you do, it will dilute the maple flavor somewhat which might be a good

thing or not. I'd experiment.

Some people will tell you that they've used alternate sweeteners such as

honey, maple syrup, or barley malt, and that they didn't like the

results. I have always used alternate sweeteners and we really love the

flavor with the barley malt (I'm using only 25% barley malt, 75% agave

syrup). Yes, the minerals and flavors change the finished product, but we

like the complexity and the flavor grows on you. The minerals are

definitely good for you.

I also brewed with honey, and the flavor changed and mellowed in the

bottle, same with the barley malt. So imo the secondary fermentation is an

important aspect with the complex sugars, but we've still been drinking the

pitcher of brew right from the vessel while we wait for the bottles, and we

love it.

Some people will say that the minerals interfere with the culture's

metabolisation of the sugar, but I say that's just not true. We know that

KT has been being brewed for more than 2 thousand years for sure, and it's

only been the last 100 years that white sugar became universally available

(affordable) to peasants. Peasants and other cash-poor peoples have used

things like barley malt and rice syrup, honey when they could get it, and

tree saps (such as maple). And the culture definitely survived all those

years. So I simply cannot buy the argument that it is a detriment to the

culture to use these complex sugars. Yes, the culture doesn't need the

minerals, but yes, humans do. I think it enhances the healthful capacities

of the brew.

To me this is a similar issue of whole-wheat vs. white flour. A lot of

people initially don't like whole-wheat flavor and texture when they've

been raised on white bread, it is definitely an acquired taste in our

culture of the bland.

Not saying KT made with cane sugar is bland, just saying if someone does

like the taste of KT made with complex sugars, there's no need to worry

that it's wrong somehow. And, btw, anyone using organic dehydrated cane

crystals instead of white sugar is getting the minerals, and people love

that brew, and most agree it cultures just fine.

So, please, give us a report on your findings, and, bon appetit!

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Thanks and Audrey!

I will give maple syrup a try this week-end and report back tio you on

the finished product.

Do

>

>

> >Reading here in the vegetarian magazine article says to substitute 2/3

> >cups for 1 cup sugar, reducing liquids in recipe by 1/3 c.

>

> So, please, give us a report on your findings, and, bon appetit!

>

> --V

>

>

>

[Guest guest]

Yes, I figured that, thanks for clairify using maple for me also.

Audrey

<snippet>>

> That's only for substitution in recipes-- some sweeteners taste

sweeter

> than others, but KT needs all the molecules, so it's not an issue

about the

> taste of sweetness, but the quantity of sugar molecules.

[Guest guest]

what about molasses?

Audrey wrote: Yes, I figured that, thanks for

clairify using maple for me also.

Audrey

<snippet>>

> That's only for substitution in recipes-- some sweeteners taste

sweeter

> than others, but KT needs all the molecules, so it's not an issue

about the

> taste of sweetness, but the quantity of sugar molecules.

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[Guest guest]

Hi,

Black Strap molasses, 1 cup for every half cup sugar; reduce liquid by

1/3 cup.

Audrey

>

<snippet>

> what about molasses?