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passionprincess
Friday, August 19, 2011, 1:15am Report to Moderator Report to Moderator

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Ee Dan
Posts: 1,315
Gender: Female
Location: USA
Based on my experience with water kefir and kombucha SCOBYs, I found that agave is a better sugar source for fermentation than white or brown sugar.

I found that my water kefir are much healthier in agave and ferment better, too. I ended up losing a SCOBY when I used a white sugar/brown sugar mix. My second SCOBY is doing really well in agave. It might be worth a try.

Quoted from ruthiegirl
Very cool!

My only concern is that sugar is an avoid for me, and I don't want to waste a whole bunch of agave (expensive!) on a recipe that isn't "tried and true." I may experiment with this, using regular sugar, and feed it to my kids, and then play around with making an agave version for myself. Or maybe try using sugar for "stage one" and then agave in "stage 2."

Or stick with beet kvass for my probiotics and water, iced tea, and seltzer as beverages.




Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
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Debra+
Friday, August 19, 2011, 1:35am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from SquarePeg
Oh, and I wonder if you add white wine to seltzer, whether the wine's acidity would be neutralized by the soda.  If so, it might be neutral for Os.  You end up with sparkling wine or something like champaign.


I don't know what it does to it, but on my swami it is a diamond (seltzer) and a neutral(wine).  Yummilicious.  

Debra



"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Brighid45
Friday, August 19, 2011, 1:16pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Serenity--that should be fine. As long as it's just carbonated water it's really no different from seltzer.


Everyone is entitled to his or her informed opinion. --H. Ellison
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