Hey fellow PCers I have recently gotten into Kombucha brewing (good for the gut, cheaper than buying bottled, tastes nice ) but haven't had too much luck with the second fermentation stage. Curious to know if there's any fellow brewers on here who can share their wisdom and knowledge in this field?
You know it's alcoholic too right? Next you'll be growing your own MaryJane.... @datto will come over for a sampling What are you having difficulty with specifically? Not fizzy enough? The second ferment should be 2-14 days depending. You should "burp" the bottles daily or you'll end up exploding them like the old ginger beer brewing process often did. You need to keep the bottles in a warm place. Remember more sugary fruit additives will speed up the fermentation process also. That's all I know.
Alan you crack me up (all puns intended) You sound like you write from a position of experience my friend. Have you done this before?! Yes I should have burped them I know but I'm still learning.... was such a shame as the flavours were lemon and ginger and pineapple/passionfruit. Took me bloody ages to clean up the mess! Seriously though, 14 days? They exploded after 3 days....
I remember years ago sitting on a wide shady verandah of an old Queenslander eating Christmas lunch with my folks and hearing explosions in the garage (that was ginger beer). No-one was brave enough to go into the garage to "burp" them for fear of being a victim of a glassing. Yikes!! ....and yes, what a mess to clean up.
From what I read, the length of time the brew is fermented will dictate the alcohol content. Home-brewed kombucha often has the highest levels of alcohol, up to 3%. Whereas commercially-produced kombucha, must contain less than 0.5% alcohol in order to be sold as a non-alcoholic beverage.
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