1) Do a Second Stage Ferment, or simply leave the bottled kombucha tea at room temperature. This changes the Kombucha tea from a aerobic ferment to a anaerobic (without oxygen) ferment. As the oxygen declines the gluconobacter decline and fail to convert the alcohol still being created by the active yeasts. Alcohol levels may go from the typical <0.5% to as high as 3-4% ABV. Really creating a kombucha Beer.
2) Add healthy benificial mineral. Adding a 1/4 teaspoon of calcium carbonate, potassium or magnesium or even baking soda to a glass of kombucha. Any of these beneficial minerals will neutralize a small amount of the acids in the kombucha tea. The result is carbonation. (CO2 + H2O). This does affect the taste so be careful not to add to much and add just prior to drinking. Dr Robert Barefoot noted that taking coral calcium (calcium carbonate + minerals) and kombucha tea could result in resolving some 200 degenerative disorders. Read more
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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