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My kombucha has no fizz...

post #1 of 8
Thread Starter 
Let it ferment for 7 days. Took out the mother and baby and started a new batch. Took what I had brewed (minus the cup I took out) put the plastic cap on the mason jar pretty tight and left it 4 more days. Still no fizz...just flat tasting kombucha.

I had really just started getting used to the taste of store bought and this is NOTHING like it.

Could it be temp? I only keep the house about 68 at the highest when wer'er home. It's lower during the day and overnight. Do I need to ferment longer? My first batch which also didn't fizz I had let ferment for 2 weeks in the basement.

I want to love it, what should I do??

KElly
post #2 of 8
Are you using the plastic tops for the canning jars? Personally I've found that no matter how tight I put it on, it's not air tight and the carbonation won't build. Try using a standard canning jar lid. Once the kombucha culture has been removed, there's no longer a danger of it coming in contact with a metal lid. Another trick is to add some fruit juice, put the air tight cap on and let it sit.
post #3 of 8
The plastic mason jar lids do not create a good seal. Try a different bottle with a tight lid and I bet you'll get some fizz.
post #4 of 8
EZ-Cap bottles do the trick. Plus, depending on your temps, 7 days may not be enough.
We are testing out a 30 day ferment, like GTs.
I already did this by accident. It seems that the vinegar stage is just that. A stage.
Paula
post #5 of 8
Thread Starter 
OK, so I will try using the canning lids instead of the plastic (I was worried about the touching metal thing).

Also, I do plan to flavor it. So I should put juice in while it sits? I thought I would flavor it as we drank it.

Thanks for the tips. I will also ferment longer next time.

Thanks
post #6 of 8
Quote:
Originally Posted by lynchyk View Post
Also, I do plan to flavor it. So I should put juice in while it sits? I thought I would flavor it as we drank it.

Thanks
You'll likely get more fizz if you flavor it and let it sit but either way does work fine
post #7 of 8
What has worked for us is to add fresh fruit slices or chunks when we bottle it.
post #8 of 8
I can't wait for peaches to be back in season. They give an extreme amount of fizz, as in I have had the ceiling sprayed, and if its not opened over a bowl, I will lose half the bottle. Makes champagne seem tame LOL!!
We are going to give Bing cherries a trial as well.
Paula
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