Re: Second fermentation.............protocol please

[Guest guest]

I would like to know this as well.

Lori

> Can someone explain how to properly do a second fermentation.

> Should it be taken out a little sweet and then bottled in order to ripen

perfectly in the bottle..??

> I realize there are a lot of variables but " in general "

> I have even heard of people adding sugar to the 2nd fermemtation to get the

fizz.

>

> RJ

>

>

[Guest guest]

http://health.groups.yahoo.com/group/original_kombucha/message/59168

I ran a search and may have an answer to my own question. see above

See this is why I mentioned say on topic.....I ran a search of second

fermentation and did not get a conversation about Motorcycles... he he

>

> Can someone explain how to properly do a second fermentation.

> Should it be taken out a little sweet and then bottled in order to ripen

perfectly in the bottle..??

> I realize there are a lot of variables but " in general "

> I have even heard of people adding sugar to the 2nd fermemtation to get the

fizz.

>

> RJ

>

[Guest guest]

Tell me if this is close or crazy. 2nd fermentation.

I have a batch of KT going in a 1 gallon glass container.

It has been sitting for 3 days.

I took out 16 oz and put it in a used GTS glass bottle with about an inch on the

top.

I closed it tightly and now will let it sit for 2 to 3 days.

Now my question is this.

1) what are the odds that this will this blow up.

2) will the KT continue to ferment the same as if I had left it in the original

container. or

3) this may make it different and or better and fizzy?

> >

> > Can someone explain how to properly do a second fermentation.

> > Should it be taken out a little sweet and then bottled in order to ripen

perfectly in the bottle..??

> > I realize there are a lot of variables but " in general "

> > I have even heard of people adding sugar to the 2nd fermemtation to get the

fizz.

> >

> > RJ

> >

>