RE: Couple of questions...

[Guest guest]

, In the FAQ's you should find Len Pozio's reference

to " Second Stage Fermenting " Assuming that you've bottled

and sealed out most of the air two main things transpire.

There is a change from an aerobatic (with oxygen) to an

anaerobic (without oxygen) ferment. Kombucha is primary a

aerobatic ferment meaning the specific yeasts that unities

oxygen. Without oxygen those yeasts go dormant, while

_other_ yeasts within the SCOBY come to life. The

refrigeration process affects different yeasts differently,

waking some up putting others to sleep.

For kombucha, this seems to mellow out the brew. It is also

common at this stage (before refrigeration/bottling) to add

a small amount of sugar/fruit to both increase the second

stage fermentation (adds fizz as well) and taste. (like

ginger)

Also at this stage typically the ferment is strained, or

clarified. Additional elements like clay or gelatin is added

which further clarify. Both gelatin and clay are nice

additives as the sediment falls to the bottom of the bottle

leaving the brew clear. Both gelatin and clay have natural

health benefits. Commercial folks often add

sulfates/chemicals at this stage to either prevent future

fermentation or to kill off all activity.

KT is really a art. Some folks are fine drinking it straight

from the bucket, others go through great - but enjoyable -

efforts. As Bob (kombucha pioneer dies a few years

ago) used to remind us " the best KT is the one _you_ drink "

One other thought there is the argument that kombucha should

be fermented in the dark. Myself, and others, find no

problems fermenting in normal light. Yet we should recognize

that light does affect KT. Beer and wine ferments do not

torment their ferments in clear glass /plastic bottles

because the SCOBY is affected. If one wishes to optimize

their ferment than both the fermenting vessel should be dark

(not clear) or covered as well as the bottles or stored in a

cool dark place.

Brewing Kombucha Pictures online

http://www.happyherbalist.com/pictures.htm

Enjoy Your Health,

Ed Kasper L.Ac.

California Licensed Acupuncturist & Herbalist

www.HappyHerbalist.com eddy@...

Couple of questions...

Here is a silly question....

When my KT gets to the point I like it (about 10 days), I

bottle it and put

it in the fridge. At that point, does it stop the

fermentation since it has

been removed from the SCOBY? I don't want it to get any

stronger.

Also, I've noticed that my KT batches have matured very

quickly now that the

weather is much warmer. Is that normal?

Thanks

[Guest guest]

>For kombucha, this seems to mellow out the brew. It is also

>common at this stage (before refrigeration/bottling) to add

>a small amount of sugar/fruit to both increase the second

>stage fermentation (adds fizz as well) and taste. (like

>ginger)

I generally don't add anything and get fantastic fizz. Not sure why that

is, since I definitely brew on the long side.

>Also at this stage typically the ferment is strained, or

>clarified. Additional elements like clay or gelatin is added

>which further clarify. Both gelatin and clay are nice

>additives as the sediment falls to the bottom of the bottle

>leaving the brew clear. Both gelatin and clay have natural

>health benefits.

" Typically " ? I'm not sure home brewers typically do this, if that's who

we're talking about? Gelatin is made from rendered animals and may be

" healthful " but may not be very safe-- I avoid it. I don't see why people

want to filter out the sediment, when those sediments are in themselves

healthful and filtering adds a lot of labor. My partner pours his from the

bottle through a bamboo tea strainer into the glass, and that takes out any

yeast or SCOBY bits, while preserving the bubbles. I just drink it all.

>Commercial folks often add

>sulfates/chemicals at this stage to either prevent future

>fermentation or to kill off all activity.

I really doubt that GTs adds sulfates or other chemicals. First, on

occasion I have gotten a bottle of theirs that had yeastie bits

accumulating. They also claim theirs to be totally live. Those

sulfates/chemicals really are not good for humans to add to their diets and

the point of the beverage is probiotic and aliveness. Is this then an

argument against commercial KT? I sure wouldn't want anyone to think this

was a good idea.

>KT is really a art. Some folks are fine drinking it straight

>from the bucket, others go through great - but enjoyable -

>efforts. As Bob (kombucha pioneer dies a few years

>ago) used to remind us " the best KT is the one _you_ drink "

I certainly agree, but I really hate to see encouragement for adding

chemicals or killing off the good organisms. ????

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste