After my first ferment has brewed for a minimum of 6 days, I like to choose some sexy flavours to sass up my end product. Once I’ve added my flavours, I’ll then bottle and leave for another 3 – 5 days depending on the heat and humidity.
Some of my bottles have plastic lids, some have rubber sealed swing tops, and some have metal lids. For the metal lids, I cut up clean parchment paper and place over the neck of the bottle before capping.
But the golden rule is, regardless to the type of lid, you must ALWAYS burp your brews. It’s as easy as unscrewing the lids just a little bit, until you hear some air escape. And it is absolutely essential if you’re using glass. It’s very easy for carbonation to reach explosion point – yup, that’s right – explosions do happen! I had a few bombs go off in the early days and learned my lesson. Fortunately no one was hurt as they were on our back deck, but had someone been outside I shudder to think what could have happened.
So the amount of fizziness you want your second ferment (2F) Kombucha to reach will determine how long you leave your 2F for, and how much burping needs to be done. For instance, if you burp twice in one day and the second burp is really really fizzy then you might want to transfer it to the fridge to slow down the fermentation process and reduce the likelihood of explosions.
I personally like to leave my 2F at least 2 or 3 days to ensure the last remnants of sugar have been chomped up and transformed into an awesome probiotic ready to get in my gut and go to work.
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