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-SHAWN-'s Photo -SHAWN- Posts: 25,254
3/10/12 7:59 P

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Dot I've only heard of one person ever dying, who had drank kombucha, that's not to say it was the kombucha that killed them.
But we know anything is possible. It can get moldy, but I just don't know anyone who would drink a bad batch, and if they did would it actually kill them?

In 2010 markets decided to take it off their shelves when a bottle contained a higher amount of alcohol content then what was described on the label, once that problem was resolved, it was back on store shelves.

If you make your own or buy it at the store I'm sure you're as safe as if you consumed any other item from the store.

PAULDODO's Photo PAULDODO Posts: 1,003
7/20/11 11:53 A

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Glad he got there ok!

I keep mine in a dark corner of the kitchen, unheated, as it's warm enough this time of year- when it gets cold, I've got a plate heater I bought from a beer making shop that keeps it in the low seventies, but it's too early for that- it's a matter of experimentation, really.

Don't forget that your first few ferments might be total disasters, but don't worry,this is normal and is part of the SCOBYs rehabilitation- after all, it is a living, feeling organism!

Paul

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ANTHEAMS's Photo ANTHEAMS Posts: 602
7/20/11 11:31 A

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Paul, Baby Norman arrived safely yesterday looking very fit. I've made the tea and am waiting for it to cool and then I shall, like Hannah, be praying over him! I've joined her group as there seems to be quite a bit of information on it but I was a bit puzzled as she said to put it in a cool, dry place to ferment. Everyone else seems to suggest the ferment is kept warm. As I haven't got a heat mat - I was about to search the web for one - I'm wondering if you have ever tried a cool ferment? I could put it near the stove but that temperature varies quite a bit and isn't very dark. What do you think?

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PAULDODO's Photo PAULDODO Posts: 1,003
1/10/11 2:53 P

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So I was procrastinating around the interweb this morning- I have a CV to write- and I found this place- kombucha.ning.com/ As far as I can figure it's a personal/semi business project from a lovely lady called Hannah Crum over in the US, who also does a little trade in supplying and educating people about and with kombucha products and utensils. I saw quite a few of her 'how to' videos on youtube when I first started and, although her technique varies from mine, I found that fact comforting, strangely! I joined the forum on the site today and I hope it will give me access to a lot of other more experienced fermenters, for times like now when my own efforts seem to be in vain. I've damaged my SCOBY, permanently, and tomorrow I fetch another from a lady in Derby. She makes Kefir, too, so it'll be a great chat and swapfest!!

Anyhoo, trot on.

Paul
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RANJINI4's Photo RANJINI4 Posts: 3,699
4/7/10 6:38 P

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Thank you,paul.I had tea twice so far-and it is good!Thank you for introducing me to the whole concept of fermented food.

Indian standard Time!Now 54 yrs old.Had a Sleeve Gastrectomy and like most of us who have had this survey-it is a welcome surgery and ,howeer a radical lifestyle change-in diet,exercise,evrything.Weight is down by 20 kilos.That is a whole new me but I need to lose a couple of 5 more kilose hopefully due to newly diagnosed psoriatic arthritis.Well here's to all of us ,everybody!I am on a new challenge that
involves decorating the using SPARKPAGE DECORATING & VOTING CONTEST thread as shown.by


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PAULDODO's Photo PAULDODO Posts: 1,003
4/7/10 5:50 P

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Ranjini, it's certainly best to keep the SCOBY fairly still and settled when you place it in the tea, but it's not the end of the world if it's flipped- it will just take a little longer for the threads that drop from it to work their magic. My Scoby often sinks to the bottom in fresh tea, only to rise as it gasses up, and I have no idea which side settles on the top. If a new baby SCOBY is growing, and the kombucha is fermenting and changing, then you should be ok- keep testing the brew; I use a turkey baster and push it down the side of the SCOBY and into the tea to get a sample to taste.

Hope this helps.

Paul

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RANJINI4's Photo RANJINI4 Posts: 3,699
4/5/10 9:26 A

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Guys,is it OK for the mushroom babies to flip over on the surface of the tea?Does it mean it has be taken out and a new batch of tea made?hELP? emoticon

Indian standard Time!Now 54 yrs old.Had a Sleeve Gastrectomy and like most of us who have had this survey-it is a welcome surgery and ,howeer a radical lifestyle change-in diet,exercise,evrything.Weight is down by 20 kilos.That is a whole new me but I need to lose a couple of 5 more kilose hopefully due to newly diagnosed psoriatic arthritis.Well here's to all of us ,everybody!I am on a new challenge that
involves decorating the using SPARKPAGE DECORATING & VOTING CONTEST thread as shown.by


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PRETTYHAPPY's Photo PRETTYHAPPY Posts: 10,173
3/28/10 12:49 P

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Saw this today from one of the SP Blogs ( www.dailyspark.com/blog.asp?post=the
_w
eeks_best_health_stories
)

www.nytimes.com/2010/03/25/fashion/2
5T
ea.html?ref=health


The article mentions someone who died from acidifying her body they think from too much k. tea. How's THAT happen? I thought k. tea was alkalizing. That's why I liked it!
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Be curious!
Health is wealth, and I wanna be stinking rich!


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