Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Patty, I ordered a 5lbs jar from the website of the producers and it was plastic. Christel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2003 Report Share Posted January 29, 2003 THANK YOU Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2003 Report Share Posted January 29, 2003 The brand Madhava is unfiltered and raw. I purchase it through my co-op, but I have seen it at Wild Oats and Whole Foods. If you are unable to find it in your area, try contacting the company at custserv@.... Honey is very expensive right now, so don't be shocked when you see the price. I don't know the cause for drastic price increase. Bianca ________________________________________________________________ Sign Up for Juno Platinum Internet Access Today Only $9.95 per month! Visit www.juno.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2004 Report Share Posted April 1, 2004 I once found cases of jars of Raw Honey at what used to be Steve's Warehouse in Mpls, (now called So Lo, a discount supermarket). I wish I had gotten more than I did get, but I never did see it again, although I always look. Most of what they sell is fake food, even stuff that's past its printed expiration date, but every so often you find organic stuff that the co-ops got rid of b/c it wasn't selling. For example, I found boxes of organic Tazo teabags once, 2 boxes for 1.99... organic maple syrup in tins for 2.99... you never know what you'll find, but you DO have to be discriminating. ~Joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Actually raw honey tends to crystallize much faster than pastuerized honey. It does not harm the taste or benefits though. KC " breathedeepnow " wrote: > It appears to me that raw honey may not crystallize and become hard the way honey that has been tampered with does. > Elliot > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2008 Report Share Posted March 6, 2008 > I am starting a honey kombucha.I would lke to know exactly/, or close, how much honey repplaces 1 cup of regular sugar.I'd like to know volume, rather than weight.Also would the kombucha like part sugar and honey?Which proportions?Truly appreciating any help, Thanx much, Virginia D. A cursory Google search reveals that honey is, by volume, equivalent to 7/8 a volume of sugar (http://www.ochef.com/91.htm). Regarding part sugar/part honey, most people (if you search the archives) have had poor luck with honey (the mix of sugars present isn't as readily-fermentable as is pure sucrose), but some have had better luck than others. It's probably strain-dependent, since some strains will be better at fermenting that particular mix of sugars. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2008 Report Share Posted March 6, 2008 >> Until I ran out of local honey, I had been making KT with 1/2 cup honey > and 3/4 cup white sugar per gallon. I really liked it like this and it > worked fine. My KT kept producing SCOBYs. Try it and see what you > think. I do think I've read that it's better to use part honey and > part sugar for the reasons mentioned.> > I am starting a honey kombucha.I would lke to know exactly/, or> close, how much honey repplaces 1 cup of regular sugar.I'd like to> know volume, rather than weight.Also would the kombucha like part> sugar and honey?Which proportions?Truly appreciating any help, Thanx> much, Virginia D.>--------------------------- and Patty,Thank you for responding.You have been truly help full.I will start a gallon tomorrow. Using part sugar will keep the price down. When I get more honey, I may try increasing it and less sugar. I like that with kombucha there is no end to the possibilties. Be Well, Virginia D. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 I have a question/comment... Honey...I have seen it posted here many times that honey is a strong anti-bacterial. Let's see....Scoby..blah blah..colony of Bacteria....etc...so.it would seem to me that even honey in minute quantities would alter/kill off part of the flora of your whole colony. Remembering an experiment I did in High School with yeast and antibiotics...everytime...some(small part) of the yeast would survive a bombardment of antibiotics. Then in turn those survivors (re-cultured) were more and more resistant to the antibiotic. If you do that long enough (many times) you come up with a strain of yeast, bacteria or... whatever that is totally resistant period and has mutated into something...perhaps totally different than what you started out with. Is it healthy or not??? This is exactly what the Dr's have done for years prescribint antibiotics for even a hang nail, and now have strains of this and that they cannot heal you from..and you get it your a dead duck!..This runs a serious... repeat!!! serious red flag up the flagpole for me! Every week, we all re-culture our KT,kefir or whatever. We are reculturing! Every week or whatever your harvest time is. Don't get me wrong...I love the taste of honey!!! If sugar is an issue... let it brew untill it is used up. Problem is... for me anyway...how many amoung us are biologically qualified to make a absolute decision that this.... with honey thing is not a really bad choice? I would also think that in order to make that decision, accurately,...people with honey cultures would need biological monitoring to make sure something less than healthy was not being done or allowed to flourish. I think the KT is good for us in it's basic, unaltered form. Experimentation with dryed fruits.. tea types etc..but the honey thing really scares me! Now I will sit back and listen..... Don Re: raw honey Until I ran out of local honey, I had been making KT with 1/2 cup honey and 3/4 cup white sugar per gallon. I really liked it like this and it worked fine. My KT kept producing SCOBYs. Try it and see what you think. I do think I've read that it's better to use part honey and part sugar for the reasons mentioned. I am starting a honey kombucha.I would lke to know exactly/, or close, how much honey repplaces 1 cup of regular sugar.I'd like to know volume, rather than weight.Also would the kombucha like part sugar and honey?Which proportions? Truly appreciating any help, Thanx much, Virginia D. ________________________________________________________________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 Don, My understanding is that raw honey is anti-bacterial because in its original state it more or less smothers the bacteria which is why it is used as a dressing for wounds. Once diluted with water which it would be in making KT, it ceases to be anti-bacterial and should not pose a problem. Now whether it would allow certain species of the good bacteria in KT to thrive more than others is a question that we would be unable to answer without access to a laboratory and the scientific know-how to test it. I personally see no reason not to brew with honey if you like the taste and discover that your scobies like it as well. Some people have luck brewing with honey, others don't. I would imagine that various forms of sugar including honey have been used over the years long before processed sugar was available. Kombucha has survived it all so at this point I think it would be a personal preference thing. I use processed sugar simply because it is cheaper and less messy to deal with than honey would be. At some point if my finances allow it, I might try honey just to see if I like the flavor. On Fri, Mar 7, 2008 at 9:14 AM, Don <dobro16@...> wrote: > I have a question/comment... > Honey...I have seen it posted here many times that honey is a strong > anti-bacterial. Let's see....Scoby..blah blah..colony of > Bacteria....etc...so.it would seem to me that even honey in minute > quantities would alter/kill off part of the flora of your whole colony. > -- Live and Love Well, Sandy (Jennings, FL; zone 8b) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 > > Don, > > My understanding is that raw honey is anti-bacterial because in its original > state it more or less smothers the bacteria which is why it is used as a > dressing for wounds. Once diluted with water which it would be in making > KT, it ceases to be anti-bacterial and should not pose a problem. Correct. It's anti-bacterial for the same reason high concentrations of salt are anti-bacterial. Quote Link to comment Share on other sites More sharing options...
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