HAPPY HERBALIST

Force Carbonate, Chill, Mix, Store and Serve, all using one vessel. And of course you can ferment - Cold Ferment, or Larger your Kombucha Tea into a Kombucha Beer increasing the alcohol naturally. The shape of the FastFerment is ideal for Kombucha, Probiotic Sodas, and really any ferment like beer, wine or cider & HYDROMETER - HAPPY HERBALIST Incredible useful and very simple to use. These are Triple Scale: 1. Brix mostly used in wine making. 2. Potential Alcohol.The key word is potential not realized. But ETHANOL CONTENT OF KEFIR WATER The questioned recipe consisted of 2 liters of water, 6 tablespoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to CONTINUOUS BREWERS WITH SPIGOTS Food Grade Stainless Steel. (304) Comes with spigot, cloth cover and our special Continuous Brewing Guide. measures just under 11 x 11 x 11 and weights less than 3 pounds. Lightweight and rugged. Ideal for Farmers Markets, picnics, backyard get togethers. Looks clean and

sharp in

REFRACTOMETER

The Hydrometer and the Refractometer serves the same purpose. Brix being more accurate and “simpler” for some people. You want to take a initial reading at the start of your process. Measure the “Wort” or water, sugar and tea, etc. before you add in your yeast and/or bacteria and starter. CASPIAN SEA YOGURT GUARANTEED SUCCESS Ours yogurt, unlike store bought, contain raw live and active bacteria and probiotics that grow and multiply. Unlike other other home made yogurts our Caspian Sea Yogurt requires no cooking or special equipment. Use milk right from the fridge. Semi-sweet and Nutritious in just 12-24 hours. TIME AND TEMPERATURE Time and Temperature in Kombucha Ferment. by Ed Kasper LAc Acupuncturist, Medicinal Herbalist and Kombucha Brewer. Kombucha Mushroom Tea is a Raw Active Continuous Process. Like a chicken egg that hatches because the time and temperatures are in their proper relationship. Wine is made with yeasts. Vinegar is made with bacteria.

Separate process's.

HOW TO BREW ALCOHOL FREE KOMBUCHA TEA The simplest method is by adding a 1/4 teaspoon of calcium carbonate, potassium or magnesium or even baking soda. Any of these beneficial minerals will neutralize a small amount of the acids in kombucha tea. The result is carbonation. This does affect the taste so be careful not to add to much and just prior to drinking. CORNELL UNIVERSITY FOOD STUDY ON KOMBUCHA The Kombucha colonies used in this investigation had a tendency to produce about 3.3% total acid, 0.7% acetic acid, 4.8% glucose, and 0.6% ethanol after a nine-day fermentation. There was no lactic acid produced by these colonies (verified with HPLC; 9). The average pH of KOMBUCHA MUSHROOM SCOBY GALLERY WHATS GOOD WHATS NOT Brett is a yeasts commonly found in Kombucha, beers and wines. Both Pediococcus and Brettanomyces produce acetic acid and not all beers and wines love these guys. These are often mistaken for the Kombucha Mushroom (SCOBY) especially when they clump together. The tea taste fine - even great for some. Healthy yes.

HAPPY HERBALIST

Force Carbonate, Chill, Mix, Store and Serve, all using one vessel. And of course you can ferment - Cold Ferment, or Larger your Kombucha Tea into a Kombucha Beer increasing the alcohol naturally. The shape of the FastFerment is ideal for Kombucha, Probiotic Sodas, and really any ferment like beer, wine or cider & HYDROMETER - HAPPY HERBALIST Incredible useful and very simple to use. These are Triple Scale: 1. Brix mostly used in wine making. 2. Potential Alcohol.The key word is potential not realized. But ETHANOL CONTENT OF KEFIR WATER The questioned recipe consisted of 2 liters of water, 6 tablespoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to CONTINUOUS BREWERS WITH SPIGOTS Food Grade Stainless Steel. (304) Comes with spigot, cloth cover and our special Continuous Brewing Guide. measures just under 11 x 11 x 11 and weights less than 3 pounds. Lightweight and rugged. Ideal for Farmers Markets, picnics, backyard get togethers. Looks clean and

sharp in

REFRACTOMETER

The Hydrometer and the Refractometer serves the same purpose. Brix being more accurate and “simpler” for some people. You want to take a initial reading at the start of your process. Measure the “Wort” or water, sugar and tea, etc. before you add in your yeast and/or bacteria and starter. CASPIAN SEA YOGURT GUARANTEED SUCCESS Ours yogurt, unlike store bought, contain raw live and active bacteria and probiotics that grow and multiply. Unlike other other home made yogurts our Caspian Sea Yogurt requires no cooking or special equipment. Use milk right from the fridge. Semi-sweet and Nutritious in just 12-24 hours. TIME AND TEMPERATURE Time and Temperature in Kombucha Ferment. by Ed Kasper LAc Acupuncturist, Medicinal Herbalist and Kombucha Brewer. Kombucha Mushroom Tea is a Raw Active Continuous Process. Like a chicken egg that hatches because the time and temperatures are in their proper relationship. Wine is made with yeasts. Vinegar is made with bacteria.

Separate process's.

HOW TO BREW ALCOHOL FREE KOMBUCHA TEA The simplest method is by adding a 1/4 teaspoon of calcium carbonate, potassium or magnesium or even baking soda. Any of these beneficial minerals will neutralize a small amount of the acids in kombucha tea. The result is carbonation. This does affect the taste so be careful not to add to much and just prior to drinking. CORNELL UNIVERSITY FOOD STUDY ON KOMBUCHA The Kombucha colonies used in this investigation had a tendency to produce about 3.3% total acid, 0.7% acetic acid, 4.8% glucose, and 0.6% ethanol after a nine-day fermentation. There was no lactic acid produced by these colonies (verified with HPLC; 9). The average pH of KOMBUCHA MUSHROOM SCOBY GALLERY WHATS GOOD WHATS NOT Brett is a yeasts commonly found in Kombucha, beers and wines. Both Pediococcus and Brettanomyces produce acetic acid and not all beers and wines love these guys. These are often mistaken for the Kombucha Mushroom (SCOBY) especially when they clump together. The tea taste fine - even great for some. Healthy yes. WHO IS THE HAPPY HERBALIST I want to thank the TCM community the kombucha and kefir worldwide family that has supported my quest for almost 20 years. Thank you. HappyHerbalist.com. local cell / text 919-518-3336 (Eastern Time) HappyHerbalist@me.com. 516 Alliance Circle Cary, NC 27519.

KOMBUCHA BOOK

Read Kombucha Book online. Check out our library and research center and our Kombucha brewing guide for articles and discussions on our favorite subject Probiotic brewing.

REFRACTOMETER

The Hydrometer and the Refractometer serves the same purpose. Brix being more accurate and “simpler” for some people. You want to take a initial reading at the start of your process. Measure the “Wort” or water, sugar and tea, etc. before you add in your yeast and/or bacteria and starter. MICRO BREWERY EQUIPMENT Description. Our Basic Kombucha Symbiosis Micro Brewery Start Up From $859.00 to $3,549.98+. The low profile of each container has the optimum depth to surface area allowing greater oxygen and nitrogen penetration to the kombucha symbiosis. JUN, FERMENTED TEA AND HONEY Jun is a Lactic Acid ferment of Green Tea and Honey. Very similar to Kombucha, with the difference being that Kombucha is a Acetic Acid ferment by the Gluconobacter species of bacteria. GINSENG RED KOREAN POWDER Description. 4 oz. Korean Red Ginseng is the most Yang of all the Ginsengs. Certified Organic. Red Ginseng is very popular because it manifests a high testosterone level or energy level. Ginseng has a number of uses as well as methods of using. One simple use is KOMBUCHA MUSHROOM SCOBY GALLERY WHATS GOOD WHATS NOT Brett is a yeasts commonly found in Kombucha, beers and wines. Both Pediococcus and Brettanomyces produce acetic acid and not all beers and wines love these guys. These are often mistaken for the Kombucha Mushroom (SCOBY) especially when they clump together. The tea taste fine - even great for some. Healthy yes. ALKALINE ACID BALANCE PH Balance Formula: Kombucha Tea & Molasses. This is a great formula for balancing the Acid/Alkaline ratio in the body and supplies Iron and Potassium. This formula is vital for those with Osteoporosis, Arthritis, and many other debilitating diseases. 1. One cup of well aged kombucha tea (8-14+ days) HYDRO FARM'S HEAT MAT REGULATOR FOR THERMOSTATIC CONTROL • Do not immerse controller or probe into water. • Thermostat has an automatic safety shut-o if probe’s temperature reache 108 í_F. • Do not exceed a total of 1000 watts of heating devices plugged into the thermostat. • A probe holder with suction cup is provided in case there is an application KOMBUCHA BREWING UNDER THE FOOD AND DRUG ADMINISTRATION A b s t r a c t Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage and it is gaining in popularity in the U.S.

HAPPY HERBALIST

Force Carbonate, Chill, Mix, Store and Serve, all using one vessel. And of course you can ferment - Cold Ferment, or Larger your Kombucha Tea into a Kombucha Beer increasing the alcohol naturally. The shape of the FastFerment is ideal for Kombucha, Probiotic Sodas, and really any ferment like beer, wine or cider & HYDROMETER - HAPPY HERBALIST Incredible useful and very simple to use. These are Triple Scale: 1. Brix mostly used in wine making. 2. Potential Alcohol.The key word is potential not realized. But CONTINUOUS BREWERS WITH SPIGOTS Food Grade Stainless Steel. (304) Comes with spigot, cloth cover and our special Continuous Brewing Guide. measures just under 11 x 11 x 11 and weights less than 3 pounds. Lightweight and rugged. Ideal for Farmers Markets, picnics, backyard get togethers. Looks clean and

sharp in

7 GALLON CONTINIOUS BREWING DISPENSER 7 Gallon Food Grade Brewer and Dispenser. Keep a steady supply of your best kombucha. Draw off an average of 90-180 fluid ounces every day (or less depending upon your thirst). Ideal for large ferments and thirsty friends and well suited fot our Continuous Brewing Method.

Simply and

KOMBUCHA COMMERCIAL BREWING HELP Starting at a basic $9,000 bare bones to a 6 BBL semi-automatic Kombucha Brew House typically runs $20,000 and a 9 BBL automatic (labor saving) Kombucha Brew House for about $49,000. Training, setup and Turn-Key operation is also available. We are here to help. No charge for initial consultation. don't forget to download our Free

Kombucha Craft

MAJOR BUPLEURUM FORMULA Honso's H09 are the granule version of the famous Chinese herbal formula, Xiao Chai Hu Tang, Sho-saiko-to, (Japanese name) also sold by Honso under their SST label, and Minor Buplureum Decoction the English name. One box is typical a 2 week supply. capsules version of the same formula made by a subsidiary of HONSO. ETHANOL CONTENT OF KEFIR WATER The questioned recipe consisted of 2 liters of water, 6 tablespoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to CERTIFIED ORGANIC WISCONSIN AMERICAN GINSENG Description. 4 oz. Wisconsin American Ginseng (Panax quinquefolius) Of all the Ginsengs and pseudo Ginsengs WIsconsin American Ginseng is one of the most highly prized. Wisconsin ginseng fields are flooded each year as Asian buyers bid for the latest harvest. Whole fields are HOW TO USE HOPS IN KOMBUCHA AND GINGER BEER Whole hops are the dried cone flowers of the female hop plant.Pellet hops are produced by grinding the whole hop cones and pressing into pellets.. Hops should be stored in the fridge. Place unused hops in a zip lock bag, date and freeze. How much to use. Hop Pellets typical beer recipe is to add 1 oz in 5 gallons on average. (Kettle Hop) For higher gravity brews (brews with more sugar) use 1 KEISHI BUKURYO GAN, GUI ZHI FU LING, CINNAMON AND HOELEN Keishi-bukuryo-gan (Gui-Zhi-Fu-Ling-Wan) (KBG) is one of the prescriptions in Japanese traditional medicine for improving the "oketsu" syndrome, so-called blood stasis syndrome. "Oketsu" syndrome is an important pathological conception in Japanese traditional medicine and often accompanies cerebro-vascular disorders.

HAPPY HERBALIST

Force Carbonate, Chill, Mix, Store and Serve, all using one vessel. And of course you can ferment - Cold Ferment, or Larger your Kombucha Tea into a Kombucha Beer increasing the alcohol naturally. The shape of the FastFerment is ideal for Kombucha, Probiotic Sodas, and really any ferment like beer, wine or cider & HYDROMETER - HAPPY HERBALIST Incredible useful and very simple to use. These are Triple Scale: 1. Brix mostly used in wine making. 2. Potential Alcohol.The key word is potential not realized. But CONTINUOUS BREWERS WITH SPIGOTS Food Grade Stainless Steel. (304) Comes with spigot, cloth cover and our special Continuous Brewing Guide. measures just under 11 x 11 x 11 and weights less than 3 pounds. Lightweight and rugged. Ideal for Farmers Markets, picnics, backyard get togethers. Looks clean and

sharp in

7 GALLON CONTINIOUS BREWING DISPENSER 7 Gallon Food Grade Brewer and Dispenser. Keep a steady supply of your best kombucha. Draw off an average of 90-180 fluid ounces every day (or less depending upon your thirst). Ideal for large ferments and thirsty friends and well suited fot our Continuous Brewing Method.

Simply and

KOMBUCHA COMMERCIAL BREWING HELP Starting at a basic $9,000 bare bones to a 6 BBL semi-automatic Kombucha Brew House typically runs $20,000 and a 9 BBL automatic (labor saving) Kombucha Brew House for about $49,000. Training, setup and Turn-Key operation is also available. We are here to help. No charge for initial consultation. don't forget to download our Free

Kombucha Craft

MAJOR BUPLEURUM FORMULA Honso's H09 are the granule version of the famous Chinese herbal formula, Xiao Chai Hu Tang, Sho-saiko-to, (Japanese name) also sold by Honso under their SST label, and Minor Buplureum Decoction the English name. One box is typical a 2 week supply. capsules version of the same formula made by a subsidiary of HONSO. ETHANOL CONTENT OF KEFIR WATER The questioned recipe consisted of 2 liters of water, 6 tablespoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to CERTIFIED ORGANIC WISCONSIN AMERICAN GINSENG Description. 4 oz. Wisconsin American Ginseng (Panax quinquefolius) Of all the Ginsengs and pseudo Ginsengs WIsconsin American Ginseng is one of the most highly prized. Wisconsin ginseng fields are flooded each year as Asian buyers bid for the latest harvest. Whole fields are HOW TO USE HOPS IN KOMBUCHA AND GINGER BEER Whole hops are the dried cone flowers of the female hop plant.Pellet hops are produced by grinding the whole hop cones and pressing into pellets.. Hops should be stored in the fridge. Place unused hops in a zip lock bag, date and freeze. How much to use. Hop Pellets typical beer recipe is to add 1 oz in 5 gallons on average. (Kettle Hop) For higher gravity brews (brews with more sugar) use 1 KEISHI BUKURYO GAN, GUI ZHI FU LING, CINNAMON AND HOELEN Keishi-bukuryo-gan (Gui-Zhi-Fu-Ling-Wan) (KBG) is one of the prescriptions in Japanese traditional medicine for improving the "oketsu" syndrome, so-called blood stasis syndrome. "Oketsu" syndrome is an important pathological conception in Japanese traditional medicine and often accompanies cerebro-vascular disorders. MICRO BREWERY EQUIPMENT Description. Our Basic Kombucha Symbiosis Micro Brewery Start Up From $859.00 to $3,549.98+. The low profile of each container has the optimum depth to surface area allowing greater oxygen and nitrogen penetration to the kombucha symbiosis. MAJOR BUPLEURUM FORMULA Honso's H09 are the granule version of the famous Chinese herbal formula, Xiao Chai Hu Tang, Sho-saiko-to, (Japanese name) also sold by Honso under their SST label, and Minor Buplureum Decoction the English name. One box is typical a 2 week supply. capsules version of the same formula made by a subsidiary of HONSO. HOW TO USE HOPS IN KOMBUCHA AND GINGER BEER Whole hops are the dried cone flowers of the female hop plant.Pellet hops are produced by grinding the whole hop cones and pressing into pellets.. Hops should be stored in the fridge. Place unused hops in a zip lock bag, date and freeze. How much to use. Hop Pellets typical beer recipe is to add 1 oz in 5 gallons on average. (Kettle Hop) For higher gravity brews (brews with more sugar) use 1 TIME AND TEMPERATURE Time and Temperature in Kombucha Ferment. by Ed Kasper LAc Acupuncturist, Medicinal Herbalist and Kombucha Brewer. Kombucha Mushroom Tea is a Raw Active Continuous Process. Like a chicken egg that hatches because the time and temperatures are in their proper relationship. Wine is made with yeasts. Vinegar is made with bacteria.

Separate process's.

WATER FILTER 10 STAGE Premium 10-Stage Water Filtration System Water at its Very Best?Powerful Filter Cartridge Removes Major Contaminants. U.S. Patent

No. 6,197,193 B1

KOMBUCHA HEATING MATS COMPARISON Now: $19.95 - $61.95. (You save ) Size: Required 20 x 3 20 3/4 x 10 20 3/4 x 20 20 3/4 x 48 24 x 11 12 x 12. Kombucha Thermostat Temperature Control: None Heat Mat Thermostat $23.95. Quantity: Decrease Quantity: Increase Quantity: items in stock. BACTERIA AND YEAST IN KOMBUCHA YOUR CHOICE Bacteria and Yeast in Kombucha Your Choice. Choose what's in your Kombucha Culture. Chateau Kombucha. is wild bacteria and yeasts fermented in organic sugar and our blended organic black and organic green tea. This strain travels well and enjoys the widest appeal. Produces a respectable apple-cider, slightly carbonated, refreshing

Kombucha.

KOMBUCHA MUSHROOM SCOBY GALLERY WHATS GOOD WHATS NOT Brett is a yeasts commonly found in Kombucha, beers and wines. Both Pediococcus and Brettanomyces produce acetic acid and not all beers and wines love these guys. These are often mistaken for the Kombucha Mushroom (SCOBY) especially when they clump together. The tea taste fine - even great for some. Healthy yes. AMPK GYNOSTEMMA + BERBERINE + QUERCETIN LIQUID EXTRACT We are substituting the traditional Eye Dropper (pipette) for the 2 oz size. Gynostemma + Berberine + Quercetin is a popular combination of several AMPk "master metabolic regulator” all natural products. No chemicals or preservatives The natural low pH acts as a preserving agent. . Use before and after workouts. In the morning and before

bedtime.

KOMBUCHA BREWING UNDER THE FOOD AND DRUG ADMINISTRATION A b s t r a c t Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage and it is gaining in popularity in the U.S.

HAPPY HERBALIST

Force Carbonate, Chill, Mix, Store and Serve, all using one vessel. And of course you can ferment - Cold Ferment, or Larger your Kombucha Tea into a Kombucha Beer increasing the alcohol naturally. The shape of the FastFerment is ideal for Kombucha, Probiotic Sodas, and really any ferment like beer, wine or cider & HYDROMETER - HAPPY HERBALIST Incredible useful and very simple to use. These are Triple Scale: 1. Brix mostly used in wine making. 2. Potential Alcohol.The key word is potential not realized. But ETHANOL CONTENT OF KEFIR WATER The questioned recipe consisted of 2 liters of water, 6 tablespoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to

REFRACTOMETER

The Hydrometer and the Refractometer serves the same purpose. Brix being more accurate and “simpler” for some people. You want to take a initial reading at the start of your process. Measure the “Wort” or water, sugar and tea, etc. before you add in your yeast and/or bacteria and starter. CASPIAN SEA YOGURT GUARANTEED SUCCESS Ours yogurt, unlike store bought, contain raw live and active bacteria and probiotics that grow and multiply. Unlike other other home made yogurts our Caspian Sea Yogurt requires no cooking or special equipment. Use milk right from the fridge. Semi-sweet and Nutritious in just 12-24 hours.

FERMENTING SUGARS

To make the strongest possible elixir increase the sugar gradually. For example adding 1/3 on Day 1. 1/3 on Day 2, and the final 1/3 on Day 3. If you use a Hydrometer, add sugar at 1.040, bringing ferment up to 1.060-65, let it go until 1.040 add sugar again up to 1.060 ALKALINE ACID BALANCE PH Balance Formula: Kombucha Tea & Molasses. This is a great formula for balancing the Acid/Alkaline ratio in the body and supplies Iron and Potassium. This formula is vital for those with Osteoporosis, Arthritis, and many other debilitating diseases. 1. One cup of well aged kombucha tea (8-14+ days) TIME AND TEMPERATURE Time and Temperature in Kombucha Ferment. by Ed Kasper LAc Acupuncturist, Medicinal Herbalist and Kombucha Brewer. Kombucha Mushroom Tea is a Raw Active Continuous Process. Like a chicken egg that hatches because the time and temperatures are in their proper relationship. Wine is made with yeasts. Vinegar is made with bacteria.

Separate process's.

KOMBUCHA MUSHROOM SCOBY GALLERY WHATS GOOD WHATS NOT Brett is a yeasts commonly found in Kombucha, beers and wines. Both Pediococcus and Brettanomyces produce acetic acid and not all beers and wines love these guys. These are often mistaken for the Kombucha Mushroom (SCOBY) especially when they clump together. The tea taste fine - even great for some. Healthy yes. KOMBUCHA BREWING UNDER THE FOOD AND DRUG ADMINISTRATION A b s t r a c t Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage and it is gaining in popularity in the U.S.

HAPPY HERBALIST

Force Carbonate, Chill, Mix, Store and Serve, all using one vessel. And of course you can ferment - Cold Ferment, or Larger your Kombucha Tea into a Kombucha Beer increasing the alcohol naturally. The shape of the FastFerment is ideal for Kombucha, Probiotic Sodas, and really any ferment like beer, wine or cider & HYDROMETER - HAPPY HERBALIST Incredible useful and very simple to use. These are Triple Scale: 1. Brix mostly used in wine making. 2. Potential Alcohol.The key word is potential not realized. But ETHANOL CONTENT OF KEFIR WATER The questioned recipe consisted of 2 liters of water, 6 tablespoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to

REFRACTOMETER

The Hydrometer and the Refractometer serves the same purpose. Brix being more accurate and “simpler” for some people. You want to take a initial reading at the start of your process. Measure the “Wort” or water, sugar and tea, etc. before you add in your yeast and/or bacteria and starter. CASPIAN SEA YOGURT GUARANTEED SUCCESS Ours yogurt, unlike store bought, contain raw live and active bacteria and probiotics that grow and multiply. Unlike other other home made yogurts our Caspian Sea Yogurt requires no cooking or special equipment. Use milk right from the fridge. Semi-sweet and Nutritious in just 12-24 hours.

FERMENTING SUGARS

To make the strongest possible elixir increase the sugar gradually. For example adding 1/3 on Day 1. 1/3 on Day 2, and the final 1/3 on Day 3. If you use a Hydrometer, add sugar at 1.040, bringing ferment up to 1.060-65, let it go until 1.040 add sugar again up to 1.060 ALKALINE ACID BALANCE PH Balance Formula: Kombucha Tea & Molasses. This is a great formula for balancing the Acid/Alkaline ratio in the body and supplies Iron and Potassium. This formula is vital for those with Osteoporosis, Arthritis, and many other debilitating diseases. 1. One cup of well aged kombucha tea (8-14+ days) TIME AND TEMPERATURE Time and Temperature in Kombucha Ferment. by Ed Kasper LAc Acupuncturist, Medicinal Herbalist and Kombucha Brewer. Kombucha Mushroom Tea is a Raw Active Continuous Process. Like a chicken egg that hatches because the time and temperatures are in their proper relationship. Wine is made with yeasts. Vinegar is made with bacteria.

Separate process's.

KOMBUCHA MUSHROOM SCOBY GALLERY WHATS GOOD WHATS NOT Brett is a yeasts commonly found in Kombucha, beers and wines. Both Pediococcus and Brettanomyces produce acetic acid and not all beers and wines love these guys. These are often mistaken for the Kombucha Mushroom (SCOBY) especially when they clump together. The tea taste fine - even great for some. Healthy yes. KOMBUCHA BREWING UNDER THE FOOD AND DRUG ADMINISTRATION A b s t r a c t Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage and it is gaining in popularity in the U.S.

KOMBUCHA BOOK

Read Kombucha Book online. Check out our library and research center and our Kombucha brewing guide for articles and discussions on our favorite subject Probiotic brewing.

REFRACTOMETER

The Hydrometer and the Refractometer serves the same purpose. Brix being more accurate and “simpler” for some people. You want to take a initial reading at the start of your process. Measure the “Wort” or water, sugar and tea, etc. before you add in your yeast and/or bacteria and starter.

KOMBUCHA EQUIPMENT

kombucha equipment: We sell everything you need to successfully brew Kombucha Tea. Our experience and understanding of making kombucha, and all things related, is comprehensive. CONTINUOUS BREWERS WITH SPIGOTS Food Grade Stainless Steel. (304) Comes with spigot, cloth cover and our special Continuous Brewing Guide. measures just under 11 x 11 x 11 and weights less than 3 pounds. Lightweight and rugged. Ideal for Farmers Markets, picnics, backyard get togethers. Looks clean and

sharp in

FERMENTING SUGARS

To make the strongest possible elixir increase the sugar gradually. For example adding 1/3 on Day 1. 1/3 on Day 2, and the final 1/3 on Day 3. If you use a Hydrometer, add sugar at 1.040, bringing ferment up to 1.060-65, let it go until 1.040 add sugar again up to 1.060 JUN, FERMENTED TEA AND HONEY Jun is a Lactic Acid ferment of Green Tea and Honey. Very similar to Kombucha, with the difference being that Kombucha is a Acetic Acid ferment by the Gluconobacter species of bacteria. KOMBUCHA BREWING SUPPLIES AND BREWING CONTAINERS Kombucha Pure Culture Starters & Probiotics. Bottles, Cans, & Growlers by the pallet (text 919-518-3336 for pricing, need your zip code ) Can prices around $120 per 207 16.9 oz size and $160 for 300 11 ounce size, with Free Shipping. Bottles: Flip Top ryun from $2 - $3.00 depending upon quantity. SECOND STAGE FERMENTING Most folks do a Second Stage to increase carbonation. But be aware this will also increase the alcohol content as well. The aerobic kombucha ferment results in only about 0.5% alcohol, but with an anaerobic ferment and anaerobic yeasts the bottled kombucha goes up to around 2% alcohol. (beer is JUN, FERMENTED TEA AND HONEY Both honey and black tea are recommended for Diabetics, and kombucha or Jun fermented this method may be very beneficial. Jun is an aerobic or anaerobic ferment of honey and tea via bacteria - principally Lactobacillus at Temperatures above 64F. Principle acid = Lactic Acid. Kombucha is an aerobic ferment of sugar and tea via yeast and bacteria AMPK GYNOSTEMMA + BERBERINE + QUERCETIN LIQUID EXTRACT We are substituting the traditional Eye Dropper (pipette) for the 2 oz size. Gynostemma + Berberine + Quercetin is a popular combination of several AMPk "master metabolic regulator” all natural products. No chemicals or preservatives The natural low pH acts as a preserving agent. . Use before and after workouts. In the morning and before

bedtime.

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PROFESSIONAL CONSULTING Welcome to our Functional Foods and Natural Health Website. Here foods are our medicine and medicine our food (Hippocrates, father of modern medicine) Ed Kasper has a background in Traditional Chinese Medicine and Homeopathy. As an advocate for Folk Remedies and healing foods, Ed has sought to further the development of Kombucha Tea and continues to search for better methods whereby folks can get back to basic food and regain their lost health. Easy, Simply and affordable right at home. There is tremendous power in healing foods like Kombucha, Kefir, Caspian Sea Yogurt, Jun, and Ginger Beer to name a few. When individuals make a commitment to their health – these foods are

medicine.

Traditional Chinese Medicine, understands  PROBIOTICS ARE FUNCTIONAL FOODS. These foods, aid the STOMACH to better digest food and assists the SPLEEN to deliver nutrition. Aids the LIVER to remove toxins and accumulations from the body. When your digestion and elimination are good your health is good. Probiotics aid the HEART and Calm the Spirit, so one may rest easily and think clearly. Probiotics open the LUNGS so one breathes freely and regain lost energy. Diet (probiotics) and lifestyle is the simplest, easiest most economical way of restoring and maintaining

your health.

Our probiotics are alive and healthy. They will continue to grow, reproduce and prosper. in a true symbiotic relationship our bodies will continue to grow, reproduce and prosper. You will not only achieve good health yourself but also be able to pass along these blessings to your family and friends. more information  about the Happy Herbalist and Ed and Sue Kasper. Thank you for stopping by,

Ed Kasper & family

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RECENT ARTICLES

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SETTING UP A KOMBUCHA MICRO BREWERY In January 2020, I was invited to help Yogi Super Foods, in Antigua, Guatemala, with setting up thei…

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