Any Kombucha brewers out there?

Discussion in 'Living Room' started by Jacque, 7th Nov, 2019.

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  1. Jacque

    Jacque Jacque Parker Premium Member

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    Hey fellow PCers I have recently gotten into Kombucha brewing (good for the gut, cheaper than buying bottled, tastes nice :D) 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?
     
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  2. Propertunity

    Propertunity Well-Known Member

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    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.
     
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  3. TSK

    TSK Well-Known Member

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    Make my own Kim chi but that’s as far as I get with fermentation.
     
  4. TSK

    TSK Well-Known Member

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    Technically most orange juice is too. What’s the typical alcohol content?
     
  5. Scott No Mates

    Scott No Mates Well-Known Member

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    I thought that it was acidic. :rolleyes:
     
  6. Jacque

    Jacque Jacque Parker Premium Member

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    Alan you crack me up (all puns intended) :D:D:D

    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....
     
  7. Jacque

    Jacque Jacque Parker Premium Member

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    What's that?
    Very curious....
     
  8. TSK

    TSK Well-Known Member

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    Kimchi - Wikipedia

    Fermented wombok + radish + chilli. Delicious.
     
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  9. datto

    datto Well-Known Member

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    What's the address?

    I'll warm up the commodore in the mean time.
     
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  10. Propertunity

    Propertunity Well-Known Member

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    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.
     
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  11. Propertunity

    Propertunity Well-Known Member

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    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.
     
    Jacque likes this.

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