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<p><span style="color:#800080;"><strong>I have been brewing my Kombucha on a Continuous Brew for several months. I typically draw out the brewed Kombucha every 14 - 18 days, and then let it sit bottled on the counter for 3-5 days</strong>.</span></p>
<p><span style="color:#800080;"> </span></p>
<p><span style="color:#800080;">I have tried adding flavoring (organic grape juice, slices of raw ginger etc) to the 2nd fermentation but still no fizz!</span></p>
<p><span style="color:#800080;"> </span></p>
<p><span style="color:#800080;">I use e-z cap bottles (that I bought at a beer supply store).</span></p>
<p><span style="color:#800080;"> </span></p>
<p><span style="color:#800080;">I have made Kombucha with Black Tea, and other times with Green Tea.</span></p>
<p><span style="color:#800080;"> </span></p>
<p><span style="color:#800080;">I use a 1 cup of Tea & 1 tablespoon of sugar ratio when I replenish the continuous brew after I have drawn out the KT.</span></p>
<p><span style="color:#800080;"> </span></p>
<p><span style="color:#800080;">The continuous brew kombucha container is left on the kitchen counter covered with a tablecloth and secured with a rubber band...and I draw out the KT through a spigot.</span></p>
<p><span style="color:#800080;"> </span></p>
<p><span style="color:#800080;"><strong>My SCOBY grows beautifully every time, so I know it is alive....but no fizz  <span style="display:none;"> </span><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/dizzy.gif" style="border-bottom:0px solid;border-left:0px solid;border-top:0px solid;border-right:0px solid;" title="Dizzy"></strong></span></p>
<p><span style="color:#800080;"><strong> </strong></span></p>
<p><span style="color:#800080;"><strong>Any advice???</strong></span></p>
 

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<p>I would try adding additional sugar when you bottle it. </p>
<p> </p>
<p>During the fermentation process the kombucha produces CO2 gas.  Uncovered, the CO2 dissipates.  However, when it is sealed in the bottle, the CO2 stays dissolved in the liquid - and bubbles out when you open it. </p>
<p>But if the culture has nothing left to feed on, it will no longer produce CO2.  So add some more sugar/food when you bottle it, let it digest that for a couple days, and hopefully it will be fizzy once opened!</p>
<p>Just like the champagne process...</p>
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<p>Not a kombucha brewer, but DH homebrews beer (and I dabble, or more accurately occasionally help), and one thing I learned is that if you've bottled (and, like Bantams said, added a little extra sugar for carbonation), and let it sit to carbonate, it helps to refrigerate it. Something about... aw crap, I forget the reason, but basically, the chill helps the CO2 be actually in the drink and not just PFFT away when you open it.</p>
<p> </p>
<p>But that's beer. Not sure how it relates to kombucha.</p>
 

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<p><strong><span style="color:#800080;">Thank you for the tips ladies!</span></strong></p>
<p> </p>
<p><strong><span style="color:#800080;">I will be bottling a new batch soon and will report back on the results!</span></strong></p>
 

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<p>Realized I wasn't very clear (was NAKing)... refrigerate AFTER it's carbonated.</p>
 
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