Re: kombucha query...now idea!

Hey Brian :-)

Thanks for that link....after reading abit more i understand better now how candida competes with the bowel flora. By introducing a 'good' yeast like kombucha i have a better chance to eradicate the pathogens :-) Great news!!

The next batch of kombucha i will make i will leave it a real long time to mature to help the reduce the Sugar content. I donot find that consuming sugary food i get any bad symptoms but i do, as a norm, rarely consume sugary foods anyway.

I was wondering though....as i do keep my kombucha while it is fermenting, in the dark boiler cupboard in my house. My batches take on average 10 days for a new scooby to form, and the taste is still quite sweet. If i were to leave it for 30 days would that increase the risk of mould? Would i be better off to move the culture to a cooler place to help reduce the possibility of mould forming?

Thanks for your imput!! :-)

Bex.