fizzy KT

[Guest guest]

Hello! I have been making KT for about three weeks now and I love the

results. I would like to know how to get more fizz in it,though. The

bottled GT's Kombucha that I used to buy was VERY fizzy and I'd like

mine to be similar. I ferment mine with a heating pad set on medium or

low, which keeps it at about 85*, and wait 7-10 days, check the pH

(it's been around 3 or lower) and then bottle it up and chill. Mine is

only slightly fizzy. Thanks for any advice.

Dot

[Guest guest]

In message <ghsnj3+mkigeGroups> you wrote:

> Hello! I have been making KT for about three weeks now and I love the

> results. I would like to know how to get more fizz in it,though. The

> bottled GT's Kombucha that I used to buy was VERY fizzy and I'd like

> mine to be similar. I ferment mine with a heating pad set on medium or

> low, which keeps it at about 85*, and wait 7-10 days, check the pH

> (it's been around 3 or lower) and then bottle it up and chill. Mine is

> only slightly fizzy. Thanks for any advice.

Hello Dot,

To get more fizz developing in the KT in your bottles you need to leave

them at a warmer temperature for a few days before chilling to encourage

some more (secondary) fermentation in the KT. The yeasts and bacteria

naturally present will continue to digest any sugar left in the KT

and produce CO2 in the process.

You can aid the fizz by adding a few dried fruits or mashed ginger at

bottling time. This will add some additional fruit sugar which will

boost fizz development.

Best wishes with fizz and bubbles this festive season,

Margret:-) UK

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