Re: RE: Fizz/ Re: A couple of questions from a newbie

[Guest guest]

In message <00d501c85afc$bcb4c0c0$6400a8c0@biblekid2> you wrote:

> <<after a week's

> bottling whooooo, it's really come alive like the fizziest store bought

> coke (I hate coke BTW ;-)>>

>

> soooo, Margaret, I guess I didn't know about bottling for that long.

> does it get too strong then?

Hi Millie :-) ....'too strong'? fizz-wise? taste-wise?

Mine only get too strong in the sense of 'acidic' sometimes, when I

forget to taste the jar in time.

If you mean 'too strong' fizz-wise ...

If there is a lot of fizz (the kind that blow your mouth away;-) I simply

leave the brew to stand just covered, but without cap, or after decanting

standing in the glass. The fizz will dissipate, as the CO2 is given off

into the air, but the ensuing flavour is fantastic. I gladly sacrifice the

bubbles for that taste!

> ..do you bottle while it's still pretty sweet in anticipation of an

> entire week of secondary fermentation.

Only a tad on the sweet side, really. You will have to experiment there.

I keep my glass bottles mainly in the cool pantry.The ones that sit on the

kitchen floor (where it is slightly warmer) need the pressure releasing

with just the twist of the cap, to avoid an explosion or the breaking of the

bottle.

> I have never had a fizzy brew and wouldn't mind one... do I need better

> bottles to get the fizz (as in ones that are more airtight than a ball jar)

I don't know what a 'ball jar' is, but whatever bottle you are using, it

should be completely sealable and in case of a plastic foodgrade bottle

(soda bottle) be pressure resistant. It's the bottles with a knobbly bottom

that are pressure proof, or bottles that have had a fizzy drink in it to

start with.

> You know I now have a descendant of Bob the Blob so I really want some

> fizz !!! ; ) ; ) ; )

From my many observations on fizz or no fizz, I think that it's not just

the culture that is responsible (although a good yeast side is important!).

Some teas seem to produce a better bubbliness than others (usually the

black teas). I use a green/black/oolong and sometimes white tea mix,

even though there is only very slight bubblines - enough for me :-)

http://www.geocities.com/kombucha_balance/ Kombucha, The Balancing Act

I recommend you look at Len Porzio's excellent site above and click on

'no fizz'. It makes truly excellent reading - very educative! Reading it

again just now, I would say it's a MUST read for any brewer!

from a very wet and soggy England,

Margret (fighting a bad cold!) ;-)

--

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http://www.AnswersInGenesis.com

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Any person who is always feeling sorry for himself, should be.

[Guest guest]

In message <00d501c85afc$bcb4c0c0$6400a8c0@biblekid2> you wrote:

> <<after a week's

> bottling whooooo, it's really come alive like the fizziest store bought

> coke (I hate coke BTW ;-)>>

>

> soooo, Margaret, I guess I didn't know about bottling for that long.

> does it get too strong then?

Hi Millie :-) ....'too strong'? fizz-wise? taste-wise?

Mine only get too strong in the sense of 'acidic' sometimes, when I

forget to taste the jar in time.

If you mean 'too strong' fizz-wise ...

If there is a lot of fizz (the kind that blow your mouth away;-) I simply

leave the brew to stand just covered, but without cap, or after decanting

standing in the glass. The fizz will dissipate, as the CO2 is given off

into the air, but the ensuing flavour is fantastic. I gladly sacrifice the

bubbles for that taste!

> ..do you bottle while it's still pretty sweet in anticipation of an

> entire week of secondary fermentation.

Only a tad on the sweet side, really. You will have to experiment there.

I keep my glass bottles mainly in the cool pantry.The ones that sit on the

kitchen floor (where it is slightly warmer) need the pressure releasing

with just the twist of the cap, to avoid an explosion or the breaking of the

bottle.

> I have never had a fizzy brew and wouldn't mind one... do I need better

> bottles to get the fizz (as in ones that are more airtight than a ball jar)

I don't know what a 'ball jar' is, but whatever bottle you are using, it

should be completely sealable and in case of a plastic foodgrade bottle

(soda bottle) be pressure resistant. It's the bottles with a knobbly bottom

that are pressure proof, or bottles that have had a fizzy drink in it to

start with.

> You know I now have a descendant of Bob the Blob so I really want some

> fizz !!! ; ) ; ) ; )

From my many observations on fizz or no fizz, I think that it's not just

the culture that is responsible (although a good yeast side is important!).

Some teas seem to produce a better bubbliness than others (usually the

black teas). I use a green/black/oolong and sometimes white tea mix,

even though there is only very slight bubblines - enough for me :-)

http://www.geocities.com/kombucha_balance/ Kombucha, The Balancing Act

I recommend you look at Len Porzio's excellent site above and click on

'no fizz'. It makes truly excellent reading - very educative! Reading it

again just now, I would say it's a MUST read for any brewer!

from a very wet and soggy England,

Margret (fighting a bad cold!) ;-)

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

Any person who is always feeling sorry for himself, should be.

[Guest guest]

Ball Jar...also called mason jar...narrow or wide mouthed standard canning

jar that comes in varying sizes with two part lid. Now with available with

one part, non sealing plastic lids in the US. :-D

Gayle

Re: RE: Fizz/ Re: A couple of questions from a newbie

>

> I don't know what a 'ball jar' is