Re: experienced kombucha brewers?

hello, nice to meet you. i like your name.

i'm fairly experienced myself, but probably just getting over-excited. (hence, thinking bigger and bigger, and then second-guessing myself)

My last summer's batch, that I left out in the full moon
was so delicious (several wine bottles) and so envigorating, that i am almost evangelical about it now.

plastic! I would never do. And apparently any flavouring in the tea is a do-not-do. But I've read everything out there, and I'm always running across stuff that claims that white Sugar and junky black tea is best--i look at it this way: they've been making kombucha for centuries, and I am sure thy didn't have denatured white Sugar and the junk that is commercial black tea....so....I do always use glass, and a bamboo skewer to stir the sugar, etc.

And I even get a bit ritualistic with preparing white cloths to cover the jars, and good string--then swaddling them like babies in white pillowcases. Well, you have to live with them and it's nice if they look their sunday best (so to speak!) \

But it looks as though I'm using a lot of tea, compared to others.

And the evaporated cane juice (for more minerals). The health benefits of this are amazing, i find. I take virtually no supplemnts but some kelp, and BSM.

after the brew is done, I add some organic ginger juice.
mmmmmmmmmmmmm mm.


Zoe, i think it's a real shame that you feel the Kombucha is not a good thing.
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