Kombucha in cold weather

December 24, 2008

I have been successfully brewing KT for over a year now. We are having

extremely bitter cold weather this year and early at that. The average temp

in my home is anywhere from 60-65F. The last KT I brewed took three weeks

yet was still not quite what I like. Because I was out, I harvested it

anyway. I like it a bit on the tart side and not at all sweet. I then

harvest into 16 oz glass bottles, add dried cranberries and a hunk of ginger

root and let it ferment another 2-3 days to help increase the carbonation.

I just started three 1-gallon jars today. To try to help them with the cold

weather, I got out my heating pads and put them side-by-side in a pillow

case and then covered that with a bath towel, turned the pads on low and put

the brew jars on top of them. It has now been 6-7 hours and when I put my

hand flat on the towel covering the heating pads, it is just barely warm to

the touch.

Will this be okay to do this or should I take the brewing KT off the heating

pads? I normally do not have any problems brewing but with the wind chill

-27F, it seems to be affecting the brewing phase. Thanks for any advice.

--

April

The Lotus rises from the mud and dirt

Sweet Lotus Creations

www.sweetlotuscreations.com

December 25, 2008

All ferments are temperature sensitive.

Lactobacillus bacterium (bacteria) is the primary bacteruia responsible for

most vegetable ferments and produces lactic acid which is the primary

perservative for these type ferments as well as for certain health benefits.

It has a wide temperature range 60F (16C) to 150F, though perfers cooler

temperature and does better without oxygen present.

Gluconacetobacter a species of Acetobacter bactreia that is the primary

provider for kombucha tea and is reposnisble for producing both the acetic

acid (vinegar) and gluconic acid and associated health benefits and

perservative. Gluconacetobacte has a much narrower temperature range from

70F (22C) to 110F and requires oxygen to be present.

Both bacteria are present in the air and may co-exist as are many other

bacteria, yeasts and fungi. With wild fermentation such as we are doing

here we simply try to perserve the best enviorment for what we are trusting

for.

Leuconostoc, Pediococcus and Lactobacillus are three distinct bacteria

within the Lactobacillus class responsible for the fermentation of cabbage.

Leuconostoc is often blamed for the 'stink' in sourdough starter, and some

sub-species are blamed for causing some infections. A mutated species is

not uncommon and why ferments can " go off "

As a caution I would not recommend a " soft " heating pad where the containers

are placed onto. That may create a heat sink and overheat the unit causing a

fire. I would suggesting getting a " hard " heating pad, such as a reptile

pad, seedling tray or brewing pad made for ferments. Or simply way the pad

upright against the glass or between the glass - but not under the glass.

I've put together a nice Kombucha Library of How To with lots of pictures

and articles on my web

at <http://tinyurl.com/2ct6nz> http://tinyurl.com/2ct6nz

Ed Kasper LAc. & family

www.HappyHerbalist.com

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dJZAMxMDE1OARzZWMDZG1zZwRzbGsDdm1zZwRzdGltZQMxMjMwMjE0Njk1> Kombucha in cold

weather

Posted by: " April McCart "

<mailto:april@...?Subject=%20Re%3AKombucha%20in%20cold%2

0weather> april@...

<sweetlotuscreations> sweetlotuscreations

Wed Dec 24, 2008 4:05 pm (PST)