RE: Alcohol-Free Kombucha

[Guest guest]

Dear Rezz,

I greatly appreciate your sincere and wise post below. What you say makes

complete sense. However, you did not suggest how I get around using white sugar

for fermenting kombucha. White sugar has got to be the worst/purest refined

carbohydrate. I know of coconut-palm sugar, which may be the most best sugar

that there is. I will experiment with that once I get a couple more scobies.

In the meantime, what do you suggest I use to ferment my kombucha?

I tolerated the responses that I got about my alcohol question. All you folks

who smirked, know that ethanol in one's food is TAMASIC. It is a downer. Yes,

kombucha has so many good, sattvic qualities that it more than makes up for the

alcohol, but wouldn't it be better simply to get that ugly chemical out of our

bodies completely. And to all who say that it relaxes one, there are much

better ways to relax, like meditation, EFT, yoga, tai chi, gardening, etc. etc.

etc.

To: original_kombucha

CC: rawsoul

From: zirlah@...

Date: Fri, 3 Aug 2012 04:35:03 -0700

Subject: Alcohol-Free Kombucha

{originally was sent to & group as a pdf file without conversion in

any way}*

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Dear ,

my name is Rezz yisrael and please read over the following carefully at your

leisure

and when you are in a peaceful moment with minimal distractions as possible

also~

alcohol can be entirely converted out of Kombucha Elixir*

some types of alcohols will indeed be produced during an

active culturing/brew process no matter the methodology

utilized. otherwise, there is not true fermentation being

conducted by the SCOBY. yet, one must fully innerstand

when cultivating these bacteria and yeasts in symbiosis...

what is actually occuring, from the perspectives of SCOBY

with specific regard to this whole body tonic & elixir, such

as Kombucha is, yeasts produce alcohols* in brewing & the

bacteria swiftly(as in the sense of simultaneously) convert

these alcohols into organic acids. after these two converts

there is no resident(free flowing) alcohols at all still in the

resulting brew. think about this...as in really meditate on

what this means, its significance to the resolve that is also

ready for you to realize now and enjoy a 100% alcohol-free

kombucha elixir! i mean no traces or scratches of alcohol!!

when a brewer feeds SCOBY any form whatsoever of refined

carbohydrates, this invariably results in overstimulations of

yeasts replication and the yeasts will reproduce out-of-sync

with the bacteria, and some amounts of alcohol will not get

converted into organic acids leaving them free-flowing with

the other constituents of the brewing elixir. this is primacy

for comprehending that Kombucha is & always an Elixir and

not merely a tea infusion. it needs Symbiosis and without a

balance of the {female}Bacteria + {male}Yeasts forces, it will

always result in something other than authentic Kombucha.

this is precisely why ALL commercial “kombucha” is nothing

more than bottles of fizzy alcohol masquerading as an elixir

on so-called addiction(s), nothing in and of itself is addicting

and there is no true “addictive personalities” -as you may tell

yourself. these are lies other persons have contrived to make

greed-based sales & control/manipulate other people. *many

EMOTIONS are (re)attached to selective behaviors, foods and

drinks that attempt to sublimate repression encountered for

a human being seeking to honestly express oneself evermore