Kombucha and the 30 day ferment

[PaulaJoAnne]

Well, after trying some of GTs Synergy, and noticing that they ferment theirs for a full 30 days, we decided to give it a try.
And let me tell you!!!!, we are so glad we did!!!!
That stuff is SSSOOOOOO good.:::::::
So, make your batch as you would normally, and then leave it alone for 30 days.
Remove scobys and begin again at the end.
Thats all there is to it!
I am now getting set up to where I will start a new 30 day jar every week, so that we have a continuous supply.

Oh, and that vinegar stage we are all afraid of? Its just temporary. Its part of the process!

[Magelet]

oh I'll have to try this. Better get a bigger jar though. If I only have one a month for now when my scoby is a baby, I need something bigger than a quart. Or I suppose I could also make some each week, and get some scoby's from work....

[Shakti77]

Wow!!

Thanks very much for sharing this with us. I'm diabetic and new to kombucha making - which means I constantly worry if the sugars in my kombucha have completely converted.

If we leave it for 30 days, would it become alcohol?

[PaulaJoAnne]

Originally Posted by Shakti77

Wow!!

Thanks very much for sharing this with us. I'm diabetic and new to kombucha making - which means I constantly worry if the sugars in my kombucha have completely converted.

If we leave it for 30 days, would it become alcohol?

My husband has type 1 and he has no problems with the Kombucha, and we do not eat any refined sugars.
It does not seem to cause him to need any extra insulin. His amount is quite low to, since we eat TF.
Also, according to GTs the .05 alcohol amount never changes, so its still the same amount as if you were eating kraut.

[velcromom]

How do you get it to be fizzy that way? I don't normally get fizz unless I do a second ferment in a tightly capped bottle.

[PaulaJoAnne]

Originally Posted by velcromom

How do you get it to be fizzy that way? I don't normally get fizz unless I do a second ferment in a tightly capped bottle.

Its not fizzy with lots of foam right out of the jar, but it sure does cause a tickle in the nose when you take a sip!
I am actually a little concerned as to how fizzy its going to become upon bottling It might get pretty impressive!

[velcromom]

Ok, so you do still bottle it for a second ferment then. I think I'll try this with my current batch,it's coming up on 30 days pretty quick here just cuz I've been lazy about getting it bottled!

[Hibou]

Yay! I found this thread just in time, as I've had 2 neglected jars sitting on the counter for a few weeks now, and I was just thinking I'll probably have to toss 'em. But now I can just neglect 'em a little longer!!

[SAmama]

So, you mean it goes part the paint stripper, vinegar "phase" back to drinkable? I have had neglected batches before that were super sour. So, if I left it longer it would have been better?
Also, what temperature did you do this at? Our house is pretty warm in the summer and the kombucha brews fast then. Will this only work at a cooler temp?

[PaulaJoAnne]

Yes, the vinegar stage is only temporary.
We heat with wood, and I keep my jars in the same room, so they are brewing at 70 degree+. When summer heat arrives, you will need to dip out a bit with a straw to check it at 20 days, I am guessing, to see where its at.
Smelling it does not work as the scoby's seem to retain a vinegar smell, even though that flavor is gone.
Play with it a bit, and see what happens.
I may run into problems during the summer, because our house can be cooler then. Last year was down right cold and wet all summer:!!

[Shakti77]

Thanks for the reply!

I'm giving your method a try. By this Saturday, We'd have left our scobies for 30 days.

:

[Jenne]

Oh! Yeah! I'm going to go try my ages old batch right now. Last time I checked I had vinegar...so excited!

Thanks!

Jenne

[Jenne]

eh...NOPE...still tastes like vinegar but it may have gone from vinegar (15 days) to good (30 days) to paint stripper (45 days)...I didn't throw it out though, it might make a good salad dressing base??? I've started a new batch with the scoby I grew in the old batch. I am pleased that my scoby is bigger and fatter now.

Thanks,
Jenne

[mystic~mama]

OMGosh, I am excited to try this, thx!!

[Magelet]

Jenne, that is a brilliant idea, using it for dressing.

[Jenne]

aw thanks I hate to waste things and it seems like it would taste good as salad dressing since it tastes almost exactly like apple cider vinegar...

I have a semiOT question though. I started my new batch 2 days ago. When I checked it yesterday it had a faint vinegar taste. Did I ruin my scoby or is that pretty normal? I'm still trying to figure out how many days to ferment...

Thanks!

Jenne

[Jimibell]

great idea!
I will try.

does the second fermentation occur in the fridge or out?

[PaulaJoAnne]

I've never put Kombucha in the fridge. Used to ferment it for 7 days then bottled it, and into the cupboard. Now I ferment for 30 days before bottling.

[Jimibell]

you don't drink it cold?

we drink about 24 ounces a day so I'm going to have to get creative with containers. I like the idea of doing a batch a week so you always have some, but what sorts of containers do you all use? And is there a way to get them cheap?

I have some large fancy "crystal" bowls I bought at a yardsale......can I use those you think?

[TonyaW]

Originally Posted by PaulaJoAnne

Its not fizzy with lots of foam right out of the jar, but it sure does cause a tickle in the nose when you take a sip!
I am actually a little concerned as to how fizzy its going to become upon bottling It might get pretty impressive!

I am glad you posted this. Question though...what do you mean by bottling it? You don't just leave it in its original container? Do you put it in little bottles to get fizz? Thanks!!!