Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 Hi EveryOne, I would like to stress that leaving your KT bottled in glass bottles sealed at room temperature....often called " secondary fermentation " is NOT recommended. True, it can result in more fizz but you never can tell how much. The amount can vary from batch to batch and even bottle to bottle. Kombucha, like Champagne, continues to ferment in the bottle....most things are bottled after the fermentation process is finished. It took a long time for those who make Champagne to develop special bottles and corks with wires to hold the pressure that the continuing fermentation creates. When Kombucha explodes it can explode just like a bomb and throw glass shards everywhere and on anything in the area.....not safe! If you want to do the secondary fermentation please either open the bottles and let the excess carbonation out every day or use plastic bottles that show how much carbonation is developing by expanding. If you had ever experienced a Kombucha explosion as I have, (fortunately only from a distance) you would never risk it happening around pets or children or anyone else at the very least it makes a mess and at worst it could seriously hurt someone. Peace, Love and Harmony, Bev Quote Link to comment Share on other sites More sharing options...
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