Re: Secondary ferment?

[Guest guest]

Hi, Modiste. Secondary fermentation is very easy. You might not be able to

find anything in the files b/c some folks believe it is not necessary, and they

do not want to encourage beginners to store unrefrigerated kombucha in tightly

sealed glass bottles, lest there be an unfortunate incident.

However, if you search the posts, you will undoubtedly find numerous references!

(other search term: " flavoring " )

That said, here's the basic plot:

-- Pour mature kombucha into a glass bottle. A wire bail -- such as your

Moresca bottles, or a repurposed Grolsch beer bottle -- helps seal the bottle

tightly. (I prefer " SLOM " bottles from Ikea, b/c the shorter bottle fits better

in a fridge.) BTW, some people prefer to reuse wine bottles, along with corks,

so they do not have to worry about the bottle " exploding. "

-- While you do not have to add anything to the ferment, adding some type of

sweetener can encourage the additional round of fermentation, while helping

allay the possibility of the kombucha becoming overly tart. (If you do not want

to add a sweetener, harvest it while it is still slightly sweet.)

-- This is an ideal time to introduce flavoring, tho' it is not necessary. If

you do not want to add flavor, consider adding a small amount of sugar as fuel

for the ferment. Alternatively, adding a few raisins is a good source of sugar.

-- Many kombucha makers introduce all types of flavorings in the 2nd ferment,

including (but not limited to):

* herbs

* spices

* dried fruit

* fresh fruit

* juice

* jam

* syrups/extracts

In such cases, it's generally helpful to add flavorings first, THEN pour in the

kombucha on top. Many people like to fill the bottle up almost to the top,

leaving approximately 1 inch of " headspace. " The idea is that as the sweetener

causes the kombucha to ferment more, the process produces carbon dioxide. Since

the CO2 cannot escape, it is forced back into the liquid, often causing some

carbonation.

Carbonation levels will vary, depending on type/amount of sweetener, how sweet

the original kombucha was, how long you let it ferment, yada, yada.

-- Set bottle aside at room temperature between 3-5 days (rough guideline).

Decant flavored kombucha, and taste.

Some tips:

-- If you use fresh fruit, consider pureeing so it's easier to get in/out of

bottleneck.

-- If you use dried fruit, consider chopping up so it's easy to remove after the

fruit swells (from absorbing kombucha).

-- Ginger & kombucha go well together, and ginger can heighten carbonation.

Folks have reported using every application successfully, whether raw sliced

ginger (or grated), powdered ginger, candied ginger, ginger extract, etc.

-- Consider " burping " the bottle daily, or every other day, to avoid CO2

build-up. Some people avoid this, to encourage carbonation. However, you run

the risk of over-carbonation, and liquid spewing everywhere when you open it!

-- Chill the bottle before you open it (after 2nd fermentation), so you lose

less liquid to fizz...

There are anecdotes of people having glass bottles " explode, " with hurtling

shards of broken glass acting as dangerous projectiles. My experience is that

does not happen with the wire-top bottles. However, I DID have the top of a

glass bottle break off b/c I inadvertently let it ferment for *2 WEEKS*. It

didn't explode. Rather, when I bent over a bin to try to catch the liquid, the

force of the escaping CO2 pushed the bottle into my belly, bounced back down,

hitting the ground so sharply that the bottle top sheared off! So definitely

carbonation is a force not to be taken lightly...

Good luck,

Vicki in Orlando

>

> I was interested in the secondary ferment process, since I do not

> have a lot of storage space in my fridge. I was wondering if the info

> is in the files part and I just missed it. Anyway, if someone has

> the time to explain it to me that would be great.

> I see that there is a concern about bottles popping etc. I wondered

> if anyone had tried Moresca bottles (there is a pic attached if

> that is ok) They have a rubber seal, and a metal gadget that pulls

> down and locks, like and old fashioned beer bottle. I have not had

> them pop with other fermented brews I have done, but they weren't

> super fizzy.

> Thanks!

> Modiste

[Guest guest]

I reuse the thick plastic water bottles such as smartwater. I squeeze the bottle

before closing so there is room for expansion. After 2-3 days I place them in

the fridge

________________________________

To: " original_kombucha " <original_kombucha >

Sent: Thursday, March 22, 2012 8:43 AM

Subject: Secondary ferment?

 

I was interested in the secondary ferment process, since I do not have a lot of

storage space in my fridge. I was wondering if the info is in the files part and

I just missed it. Anyway, if someone has the time to explain it to me that would

be great.

I see that there is a concern about bottles popping etc. I wondered if anyone

had tried Moresca bottles (there is a pic attached if that is ok) They have a

rubber seal, and a metal gadget that pulls down and locks, like and old

fashioned beer bottle. I have not had them pop with other fermented brews I have

done, but they weren't super fizzy.

Thanks!

Modiste

[Guest guest]

np! Glad to help... that's what we're here for, to share knowledge.

Of course, when you find an awesome combination you really love, you can pay it

forward by posting here, hint, hint. ;^>

@ Woody (Jayhawk): thx for the kind words! :-)

Vicki

>

> Vicki,

>  

> Thank you so much for taking the time to write this up for me! It is very

clear now...and I am excited to try it.

> :-) :-)

>

> Modiste