Re: Wow...just my kinda forum

I agree that brewing EM is problematic in regard to temperature.

It is very annoying when Vinny tells that it should be fermented at a precise temperature for like 15 days minimum, he has all the required equipment so it's easy for him to say that. If you brew it in 2L bottles, and that you consume a cup a day like I do, you'd have to always have a lot of bottles constantly brewing in order to never miss a "dose".

I'd say the only real problem, when dealing with candida issues, is to make sure there is as little Sugar as possible. So once it reach a pH of 3.5 or better, 3.2 (my pH strips go from .5 to .2), I guess that there is very little sugar, given that the change in pH is mainly the action of Sugar getting converted to acids.

At worst, you're still getting the antioxidants from the mother culture you used in the brew, and the bacteria count will necessarily be higher than it was in the mother culture. Tweet