Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 Any issues with doubling this recipe to make a full gallon? And does this need to be fermented under pressure to make it fizzy? And how does one do these " second ferments " ? Is that just for flavoring or is that for the effervescence as well? I've found even the GT's isn't very consistent. Sometimes they explode upon opening and sometimes it's just a little fizzy. I'm very interested in making my own, but have been a little nervous. I guess I just have to dive right in and do it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 Any issues with doubling this recipe to make a full gallon? And does this need to be fermented under pressure to make it fizzy? And how does one do these " second ferments " ? Is that just for flavoring or is that for the effervescence as well? I've found even the GT's isn't very consistent. Sometimes they explode upon opening and sometimes it's just a little fizzy. I'm very interested in making my own, but have been a little nervous. I guess I just have to dive right in and do it Thanks for sharing! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 , I'm glad you are fermenting! You can get the TIPS from our FILES or go to www.willwinter.com where I've posted PHOTOGRAPHS and INSTRUCTIONS of the entire process. BASICS: 1) Recipes scale well (if you are good at math!). I make 4 gallon batches now per week in 2 gallon jugs. I'm measuring SUGAR by volume not weight and now use 10 oz/gallon. I make my black tea pretty strong and steep for about 20 minutes as well as a second rinse of the leaves (to get as much tea extraction as possible). 2) First fermentation= OPEN, not sealed. It needs air. Cover with a dishcloth & rubber band. Never put any flavorings or fruit in the 1st ferm. It might goof up your culture. 3) 2nd Ferm is capped tight. This is the one where you add fruit, flavorings, ginger, or whatever. This capping gives you the fizz. If you don't get fizz, caps are not sealed well. You can also add a tiny pinch of sugar to " prime " it. I've never needed that. 4) 2nd Ferm. should be at room temp. and takes 3-4 days. Then it can be refrigerated for drinking! 5) Store booch in the basement at 50-60 degrees (ideally) for months. It also stores well refrigerated. I store it where it won't ruin a million dollar Persian rug if it explodes (rare). 6) Expect variation! This is a living thing, subject to weather, daylength, manufacturing differences and probably even mood! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 I have a question about effervesence too- hope I am not hijcacking the thread. I made a batch with Chai tea (that is all I had) and it actually tasted pretty good- but was a bit too sweet IMO. I couldn't figure out how to get it to be fizzy though without breaking the GT bottles that I had them in. I let them sit a day but it didn't give it much fizz at all. I put them in the fridge way too early I think (which stops the fizzing process, right?) What do you do to help avoid bottle explosions? Any help you can give would be great! Meg Re: Kombucha Starter Info Any issues with doubling this recipe to make a full gallon? And does this need to be fermented under pressure to make it fizzy? And how does one do these " second ferments " ? Is that just for flavoring or is that for the effervescence as well? I've found even the GT's isn't very consistent. Sometimes they explode upon opening and sometimes it's just a little fizzy. I'm very interested in making my own, but have been a little nervous. I guess I just have to dive right in and do it Thanks for sharing! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 Meg, I would recommend plain black or green tea, not chai or any flavored or especially herb tea. if your booch tastes sweet, IT'S NOT DONE. Let it continue to brew because pulling it early will give you bottles with excess fizz that boil over and are therefore hard to open and serve. Additionally, by bottling immature KT you are not allowing the culture to convert all the sugar to beneficial nutrients and it will be lightweight in the health benefits. Keep brewing until the tea achieves a pH of 3 or less. You can also brew until it gets that " just right " bite but that takes a while to learn. Continued tasting of every batch will teach your tongue. Get pH strips at any pharmacy. KT that is fully matured will store very well and hold up for long periods of time. It will bottle well in whatever capped bottles you have and it will (with variation) have the right fizz. Chilling the bottles lowers but does not remove the fizz. Brewing kombucha is an " art " , like making bread so the more you do it the more consistent, flavorful and healthful your beverages will become. You will also never get it exactly right every time, which, of course, is why it's so fun! DON'T FORGET to TRIM YOUR POSTS (delete previous messages) BEFORE YOU SEND. WILL Quote Link to comment Share on other sites More sharing options...
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