Study of the SNCA gene led to this understanding that applies to all people with the disease, and, since then, alpha-synuclein has been a major target of new drugs for Parkinsonâs.
CANE SUGAR. Cane sugar is the most common type of sugar that is used for brewing Kombucha. Most people use âplain white sugarâ â you want to make sure the package says âcane sugarâ on it or you are most likely using GMO Beet Sugar.Cane sugar has been used by humans for over 5000 years.aple syrup is the concentrated sap of the maple tree. It is high in trace minerals such as zinc and manganese. These trace minerals will be passed on to you in your KT. It will add depth to your brew. Use 1/2-2/3 cup of maple syrup per 1 cup of sugar. Avoid commercial brands that also contain corn syrup.
How to Secondary Ferment Kombucha. The basic idea with secondary fermentation is to draw off the kombucha liquid that has been brewing with your scoby. Instead of drinking it right away, pour it into a bottle with a swing-top cap or apply your own bottlecaps to clean beer bottles, as though you were brewing beer.econdary fermentation is also a great time to add flavors to your kombucha. Fruit is an especially good choice, as is ginger. I love blueberries. This is a place where you will want to experiment to see what tastes good to you. With a few simple rules, the world of flavor will open to you.