Re: Kombucha- how long is too long

[Guest guest]

> is six weeks too long? we already drank it, but i am inclined to do

it again!!

>

> warmly

> liza in sf

>

I've let it go with the culture still in for months, probably like 3

and it was great. I don't know if it was my culture (which was

reportedly from tibet) or the tea I brewed it on (organic pu-erh which

is a re-fermented black tea) but mine never got too much vinegar taste.

I would then bottle it and leave it unrefrigerated for many more

months and never ever had a problem doing it that way. It was so

incredibly tasty and bubbly. I took a break from it though and just

about to get back up and fermenting again.

-

[Guest guest]

Didn't it taste too vinegary? When I did mine for a little over 3

weeks, it was ghastly -- like drinking straight vinegar. I had to

pitch it.

Ann Marie

On Mar 30, 2008, at 7:46 AM, gdawson6 wrote:

>> is six weeks too long? we already drank it, but i am inclined to do

> it again!!

[Guest guest]

, IMO, if you let your kombucha ferment for 3 months and

it is not vinegary to the point of drinkablity then your ferment

is probably a LAB. A Lactobacillus bacterium ferment more

along the lines of ginger beer or water crystals. (lactic

acid ferments) Lactic acid is more mellow, less sharp than

acetic acid.

The Gluconacetobacter identified in kombucha produces

the acetic acid and gluconic acid which make kombucha unique.

reference: Time and Temperature in a kombucha ferment

http://tinyurl.com/2nn87n

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

...................................................

I've let it go with the culture still in for months, probably like 3

and it was great. I don't know if it was my culture (which was

reportedly from tibet) or the tea I brewed it on (organic pu-erh which

is a re-fermented black tea) but mine never got too much vinegar taste.

I would then bottle it and leave it unrefrigerated for many more

months and never ever had a problem doing it that way. It was so

incredibly tasty and bubbly. I took a break from it though and just

about to get back up and fermenting again.

-

[Guest guest]

not bad tasting at all! bubbly and sweet....

again, perhaps unorthodox, but i use organic earl grey and florida

crystals and it is divine!

ok, well at least I know it has been done. gary- a tibetan mother!

wow! my husband is an acupuncturist and herbalist so puer is a staple

in our house...i should try that. thanks for the feedback.

liza

[Guest guest]

Liza, There is research using specific sugars and teas to make one's

kombucha more health directed for a individual. For instance using Black

Tea and Honey for diabetics. Pu-erh for cholesterol.

Kombucha researcher and herbalist Harald Tietze wrote one book

directed at using (western) herbs in one's kombucha ferment

" Kombucha Tealogy " http://tinyurl.com/238s5o

There is also research using non-camellia sinnesis for kombucha, as

the bacteria are nitrogen-fixing. Although the bacteria also do get a

rush from the caffeine, many medicinal herbs may be added to supplement

the effects of the general kombucha tea benefits.

I have been using these mixes in my acupuncture and herb clinic

for over ten years. http://tinyurl.com/22aono

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com

....................................................

Re: Kombucha- how long is too long

Posted by: " Ken and Liza Rosenberg-Fox " kenandliza@...

lizafox108

Sun Mar 30, 2008 7:07 pm (PDT)

not bad tasting at all! bubbly and sweet....

again, perhaps unorthodox, but i use organic earl grey and florida

crystals and it is divine!

ok, well at least I know it has been done. gary- a tibetan mother!

wow! my husband is an acupuncturist and herbalist so puer is a staple

in our house...i should try that. thanks for the feedback.

liza