Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #30 on: January 31, 2007, 06:10:19 PM » by Kati*did

Quote from: fivewittletids on January 31, 2007, 04:48:13 PM

Quote from: Kati*did on January 31, 2007, 04:36:55 PM

I am working my way through this thread as I'm about to make my first batch of kombucha. This site http://www.kombu.de/anleit-e.htm which I found at the beginning of the thread says if you don't want to use green or black tea, to use an herbal tea.

I want to find out a relative idea of how much sugar is left in this stuff by doing some very careful drinking-a-little/testing-my-blood-sugar test. First I have to fnd a gallon glass jar. Roll Eyes

hey Kati, don't know if you've come up to it yet, but SC suggested these nice jars at walmart, i think maybe they are square, but they are exactly 1 gal. for about $6 each. they have a metal lid, but you don't need it, just a t shirt and rubber band. (or any cloth). i looked at them and they are really nice and little. or they have 2 gal ones with glass lids. both by anchor hocking.

Thanks a ton for the shortcut 5Wkids!! This is one long thread. I was going to go to Walmart, but we just recently got about 2 feet of snow in the past 2 days. Shocked

I want to try making the cranberry kombucha -- I love cranberry. Is it a good idea to try a flavored one before you've even tried the original?

« Last Edit: January 31, 2007, 06:12:22 PM by Kati*did »
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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #31 on: January 31, 2007, 06:46:24 PM » by RB

Quote from: SarahK on January 31, 2007, 04:13:37 PM

Quote from: healthyinOhio on January 31, 2007, 02:54:09 PM

Quote from: fivewittletids on January 31, 2007, 01:27:11 PM

ok, carolina chic--but after i put it into jars (strained through a t shirt) it grows more stringy stuff! so each time we want a glass we are having to strain it. am i doing something wrong?

This is what my hubby was wondering too. He says if the scoby eats the sugar and caffeine, then it shouldn't have anything left over to "detox" when your done. This is what has me questioning just how much of the Kombucha sugar and caffeine is really consumed during brewing.

HIO - do you have a "caffeine theory" going there?

I'm doing a pseudo-test here. I really like the Bucha - but it's gonna kill me. First, it gives me a perfect caffeine headache (it's exactly like the headcaches I get from coffee, tea, Coke, etc in time of onset, intensity, etc). And, if I drink it anyway every day for 3 days - I'm hooked & get my "I Need Caffeine" headache (same one I get with coffee, etc).

Second, my youngest kids don't sleep well the nights we have it with supper. Not nice.

So shhh... Don't tell SC this.... I'm brewing Kombucha with all decaf tea. So far I've just done 3 bags decaf green (or black) plus 3 bags Celestial Seasonings Herbal per gallon & it 'looks' fine. I'll harvest my first gallon of this variety tomorrow & we'll let it age for 4-5 days.

If you (or anyone else) has good info about how nasty I am being to my buchas - please let me know & put a big Shame On You on my profile.... there is that option on here, right? Or is that only accessible by Moderators?

Sarah K

Hi,
I was wondering how long you fermented your tea when you were having problems with the caffeine?

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #32 on: January 31, 2007, 07:20:21 PM » by SarahK

Quote

Hi,
I was wondering how long you fermented your tea when you were having problems with the caffeine?

I do our tea 8-10 days & then bottle it for 5-8 days after that.

Sarah K

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #33 on: January 31, 2007, 07:50:37 PM » by abbilynn

I'm still wondering how in the world it can be good for you if it still has white sugar in it?!?! Huh

It's supposed to help yeast issues but seems like it would make them worse with the processed sugar and all. Ours is always sweet. I brew it 7-9 days. The last batch I harvested, canned, and left sit out for another week and another baby grew in one of the jars so there must have still been enough sugar in there to feed it. Anyone ever use less than 1 cup, like maybe 1/2 cup sugar and brew 7 days??? Do you think it would turn out and then contain less sugar? I'm just concerned about the kids consuming the white sugar (myself also Wink

). I mean, it sure tastes good, but seems like it's really sweet.

thanks,
abbilynn

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #34 on: January 31, 2007, 08:01:00 PM » by healthyinOhio

Quote from: SarahK on January 31, 2007, 04:13:37 PM

HIO - do you have a "caffeine theory" going there?

Sarah K

I have experienced the same things. Both with my 5-7 brew(with starter) and my 10 day brew without. I would like to invent some sort of caffeine-o-meter.

I am wondering if we could use those Ph litmus papers to test for sugar. Sugar is acidic, so if your test is more alkaline then it would appear to be safer. Maybe?? Does this sound like a sound scientifical experiement?

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #35 on: January 31, 2007, 09:37:14 PM » by lotsaboys

When we ordered our first mushroom some ph test strips came with so that was what we always went by for knowing when our kombucha was at its healthiest. Going by that it always took around 14 days. The directions said to test it at 10 days then brew as long as necessary to reach and ideal ph level of 2.9 - 3.0. Anything above 3.0 is undesirable. It will still have some caffeine and sugar that has not been transformed into lactic acid and alcohol.

I'd encourage anyone who is truly wanting to brew and drink kombucha for the best possible health benefits to get some ph strips!

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #36 on: February 01, 2007, 04:06:59 PM » by healthybratt

Quote from: healthyinOhio on January 31, 2007, 08:01:00 PM

Quote from: SarahK on January 31, 2007, 04:13:37 PM

HIO - do you have a "caffeine theory" going there?

Sarah K

Sounds good in theory; however, your SCOBY contains lactic acid producing bacteria.

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #37 on: February 01, 2007, 06:35:02 PM » by lotsaboys

HB is right that kombucha will not make yeast worse AS LONG AS it is brewed long enough to for the mushroom to "eat" all the sugar and transform it into detoxifying acids. The benefit of kombucha is that it detoxifies and boosts the immune system, so without WHITE SUGAR it cannot produce, not only acetic and lactic acid, but glucuronic acid, a potent detoxifying substance.

Therefore its obvious that if you don't brew it long enough (10- 14 days) it will still contain some sugar. And it seems that going with less sugar and a shorter brewing time really wouldn't benefit anything because it is not giving the mushroom enough time to produce these beneficial acids.

If your bucha is still sweet then that is a sign that it is not brewed long enough and will still contain sugar and caffeine. Sorry if I'm repeating myself here Tongue

but that really is the key in getting the benefits from kombucha.

If we don't brew it AT LEAST 10 days, then we may as well drink tea with sugar in it and save ourselves the extra effort.

The finished product should have a definite vinegar "bite" to it with only a SLIGHT sweetness. PH test strips are nice when first learning to know what properly brewed bucha should taste like.

HTH!

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #38 on: February 01, 2007, 07:38:01 PM » by dara

Where do you get PH strips?

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #39 on: February 01, 2007, 07:43:26 PM » by daisey

Can anybody tell me where to buy PH strips? Our pharmacy can't get them. Go figure. Sad

« Last Edit: March 15, 2007, 03:10:28 PM by healthybratt »
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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #40 on: February 01, 2007, 07:48:44 PM » by prairiechild

www.gardenofwisdom.com has ph strips

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #41 on: February 01, 2007, 08:36:14 PM » by lotsaboys

Quote from: dara on February 01, 2007, 07:38:01 PM

Where do you get PH strips?

These come with instructions for kombucha testing: http://www.kombucha2000.com/products.html

BTW, this is a great kombucha website!

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #42 on: February 07, 2007, 12:54:44 PM » by daisey

OK all you Kombucha drinkers~~~~~~~~~I have a question. I started making Komb. in Dec. We are doing great with having REALLY healthy shrooms and we like the tea. Question is this~~~when reading through the posts and other info it definitely leads me to think that Komb should be around 3 on the Ph test. Mine is not so I will have to let it go awhile longer, but..........by drinking acidic komb. am I changing the Ph of my body? I actually haven't been feeling real well lately. Have a lot of intestinal gurgling and other not pleasant problems Embarrassed

Any thoughts on this PH thing.

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #43 on: February 07, 2007, 02:40:15 PM » by daisey

Quote from: healthybratt on February 07, 2007, 01:03:16 PM

Quote from: daisey on February 07, 2007, 12:54:44 PM

Any thoughts on this PH thing.

Are you having a detox reaction, maybe?

I was wondering that too but I have never really done anything to detox before so I don't really know what that would be like.

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #44 on: February 07, 2007, 04:52:10 PM » by boysmama

Quote from: daisey on February 07, 2007, 12:54:44 PM

Any thoughts on this PH thing.

This is an interesting question because we have always done ours for a minimum of ten days and have not had any major problems- burning, detox, or upset. We did start slowly...The only effect we know comes from the kombucha is a looser,softer, more "child-type" stool and an increase in urination...
More than a ph problem I'd guess it's too active yet, as in too many organisms and too much sugar going down with them and fermenting in your "gut" Undecided

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #45 on: February 07, 2007, 04:55:29 PM » by Nickole

Quote from: daisey on February 07, 2007, 12:54:44 PM

Any thoughts on this PH thing.

Hmm - I just checked mine and the pH paper stayed the exact color - pale yellow. So seems to be 3 on the pH scale. Nice and tart.

For those of you concerned about the sugar, you can use Sucanat. Works great, and it's not refined sugar. Just more expensive though.

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #46 on: February 10, 2007, 10:42:06 AM » by healthybratt

Quote from: kamom on February 10, 2007, 06:31:57 AM

Sorry, I don't want to turn anyone off from making this but I was wondering if brewing it so warm and in smaller jars could make it have more alcohol? Roll Eyes

http://www.welltellme.com/discuss/index.php/topic,832.msg238.html#msg238

http://www.welltellme.com/discuss/index.php/topic,832.msg5587.html#msg5587

http://www.welltellme.com/discuss/index.php/topic,1678.new.html#new

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #47 on: March 04, 2007, 03:45:55 PM » by daisey

[quote author=YooperMama link=topic=832.msg61380#msg6138

PS

In just scnning the kombu.de site instructions, I can see I'm going to have to explore what you're doing w/ this white sugar stuff...I can't believe that you all use it! Shocked

[/quote]
I know~~~white sugar! Undecided

We must all be crazy but I think we are all willing to believe that the sugar changes and becomes beneficial. From all the reading I have done I would tend to think this is the case.
Daisey

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #48 on: March 04, 2007, 05:00:47 PM » by Kitty

Quote from: daisey on March 04, 2007, 03:45:55 PM

I know~~~white sugar! Undecided

We must all be crazy but I think we are all willing to believe that the sugar changes and becomes beneficial. From all the reading I have done I would tend to think this is the case.
Daisey

Thanks, Daisey--that makes sense! Let the weirdo thing eat it, not me! Cheesy

« Last Edit: March 04, 2007, 05:06:43 PM by YooperMama »
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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #49 on: March 18, 2007, 07:59:56 AM » by faith

Question... Does anyone feel strange after drinking it? I feel as though I am drunk. Does this happen to anybody? Supposedly there isn't a significant amount in there but evertime I drink it a definitely feel different. Just a question Cheesy

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #50 on: March 18, 2007, 08:07:44 AM » by kamom

Even after drinking it for several weeks I still feel like that, kindof woozy.... Undecided

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #51 on: March 18, 2007, 09:45:13 AM » by faith

Yeah! What is that?
I like it a lot but it really affects me. Also I have a kind of heart thing and it was causing heart palpitations. I don't know for sure. But if there is caffeine it could affect me. I have had heart palpitations for a few years and they seem to come around my monthly time.
But I would relay love to be able to drink Kombucha. Oh and it must not be good for children, or is it?
Thanks ,Faith

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #52 on: March 18, 2007, 10:14:17 AM » by Pastorswife2B

Ok this might not be Komboucha kosher Cheesy

, but to cut down on caffeine I use about half or 1/3 of the green tea called for, no black tea and then fill in with flavored herbal teas. As far as the feeling lightheaded, I can soo tell between different batches which has more alchohol Shocked

content a few things that cut it down. after you harvest drink it fresh and store it in the fridge, if you really want it bottled and fizzy cut down on your brew time a good bit. I also think adding more sugar can increase the alchohol affects a bit, either that or it just speeds up the brewing process.

HTH
-Heather

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #53 on: March 18, 2007, 11:29:07 AM » by SarahK

I use 100% herbal tea. It is given as an acceptable option on THIS PAGE. Since it is caffeine free from the beginning, I have had no caffeine problems from it. (read about it HERE.)

Regarding alcohol content, there is a bit of talk on it HERE.

The Man is a beekeeper & we have a hydrometer.... Now I need to figure out how to convert that to helpful information.... I'll get back to you on this.

Sarah K

« Last Edit: March 18, 2007, 03:24:41 PM by SarahK »
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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #54 on: March 18, 2007, 12:31:49 PM » by freshisbest

Woops..your herbal tea link took me to "TAX CUT"....?!
Tax time??

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #55 on: March 18, 2007, 03:25:57 PM » by SarahK

Quote from: freshisbest on March 18, 2007, 12:31:49 PM

Woops..your herbal tea link took me to "TAX CUT"....?!
Tax time??

YIKES!!

OK, I fixed the link and we have our taxes done - all in one weekend.

sorry.

Sarah K

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #56 on: March 20, 2007, 07:28:21 AM » by faith

Hi
Is there anywhere you can buy kombucha non alcohol and caffeine free???
I am kind of afraid to try and make it. It sounds complicated. I was buying mine at a health food store.
Thanks, Faith

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #57 on: March 20, 2007, 07:40:11 AM » by Whiterock

It's not complicated at all. You make tea, let it cool, and put the scoby in it. Wait about a week and harvest. There are certain kinds of tea that work and others that don't but if you stick to the basics it's really easy.
WR

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #58 on: March 26, 2007, 09:45:13 AM » by twitterpated4hubby

I was thinking.....is this safe for my husband to drink before going to work? It doesn't flush him like it does me, but what if he got hurt at work and they gave him a blood test. Would it show up that he drank alcohol?

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Re: Kombucha: Alcohol, pH, Caffeine, Sugar & Culture Content
« Reply #59 on: April 01, 2007, 03:48:36 PM » by cherri

Quote from: Gabriel Anast on June 06, 2006, 05:35:02 PM

Well I really don't know how much alcohol is in a ripe banana, but the FDA allows up to .5% alcohol in any food product... that includes fruit juices, fresh fruit, whatever...

So, if its up to the FDA, dry Kombucha is "Non-Alcoholic" and sweet Kombucha is just barely alcoholic...

Apple Cider ranges from almost no alcohol to 8% or more (often called "hard cider").

Most home made kefir is also .5% to 1% alcohol.

All fermentation is the process of converting sugars to alcohols or acids. In the case of Kombucha, Vinegar, Kefir, even yogurt, the main product is an acid of one type or another... however there will usually also be a tiny alcohol component.

I guess the reason I mentioned the alcohol it is that there are a lot of people that are against alcohol on principle... which is weird, but I guess its their point of view. Muslims are generally the most stringent followed closely by various US Christian denominations. There are some soft drinks that are brewed and have about .5% alcohol... and Muslims cannot drink or sell them!

OH... and the cafeinne content is the same as is in the tea that you use to make the Kombucha. You should try it, though. I drink a lot of caffeine I guess... maybe three glasses of green tea a day... but I think that the caffeine in Kombucha is not as significant as other components in its effect on the body.

--gabe

PS: I got a new starter myself, and in a month or two I should have spare "mothers" to pass around if anyone is interested...

To those that may be interested, I understand that many of you realize that the kombucha tea does have alcoholic content, I was surprised as to how much.
I just finished my first batch last week, my husbands first comment was that it smelt like old wine. Then we tasted it, and it had a familiar taste of wine coolers that we drank in our sinful days. Then we decided that since my husband works for our local sherriffs office , he took some to work and ran it through the alcohol tester. It registered at .03 , and .08 is considered drunk. Because of our past, we decided right then that we could not in good conscience drink this or give it to our 6 children.
I understand that everyone has to make their own decision, I just wanted to share what we discovered. Shocked

Cherri

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