too much fizz

[Guest guest]

I have my newest batch bottled. I opened one after 3 days and I had

the biggest explosion in my kitchen (in fact living room too). It

doesn't seem to be the sweetness of the finished brew. Is there any

way to control the fizz. Now that I think about it, it was fairly

cloudy when I bottled it. Any words of wisdom?

[Guest guest]

Hi!

I suggest that you burp your 2nd ferment bottles once a day, -no-matter-what-

just like when you brush your teeth, or put on the kettle, you burp those

babies, so they won't explode on you, or anyone/thing else! I feel that this HAS

to be a disclaimer to 2nd fermenting KT, the pressure in the bottles build up

fast, and no 2 brews are the same, so for safety, burp your bottles once a day,

at least!

Smiles and happy KT making!

Central FL

[Guest guest]

In message <frght6+6llveGroups> you wrote:

> I have my newest batch bottled. I opened one after 3 days and I had

> the biggest explosion in my kitchen (in fact living room too). It

> doesn't seem to be the sweetness of the finished brew. Is there any

> way to control the fizz. Now that I think about it, it was fairly

> cloudy when I bottled it. Any words of wisdom?

Hi, dear Bend-ipliable ;-)

Yesssssssssh, that scenario I am quite acquainted with ...... ;-)

You can be glad, that you caught the bottle in time BEFORE the whole

bottle, glass and all exploded. Now, that would have been a dangerous mess!!

But, as it was, you were spared the glass shards at least.

In order to alleviate the fizz-dilemma:

Try to decrease the yeast in your finished brew - the cloudiness

you describe is an indication of high yeastiness. When you bottle, try

to exclude as much of the yeasty bottom sediment as possible and discard

it or use for bread baking. So. careful, not to stir up too much of the

yeast.

How to deal with an over-yeasty brew:

1) In the brewing process itself:

http://www.geocities.com/kombucha_balance/

2) and when bottling:

With many yeasts still present in the bottle at the secondary fermentation

phase, they will continue to consume the sugar left and produce CO2 in the

process, the famous fizz, which also creates much pressure in the bottle,

that's why the whooshing-out-of-the-liquid on opening the bottle.

So, be very careful even when you just quickly open the bottle for burping

purposes. Just give it a short pfffff, that's enough. But, knowing that

you have a very effervescent brew, you need to daily release the pressure.

When you want to harvest the contents of a bottle, it is wise to refrigerate

prior to opening it. Have a clean jug ready to quickly receive the foamy

liquid.

It will only take a short time for the foam to subside. When the liquid has

calmed down you can strain it and start to consume it. I often put my KT back

into its original bottle (with yeast sediment removed!)...

ready for decanting and toasting your good health!

Enjoy your brew! It's alive and kicking!

Margret:-) UK

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