Guest guest Posted March 8, 2005 Report Share Posted March 8, 2005 Knowing of your experience, can please someone explain if it is mandatory to keep KT (after being strained and bottled) resting for some days before actually drinking it? Thank you Silvia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2005 Report Share Posted March 8, 2005 In message <d0kvqu+km3beGroups> you wrote: > Knowing of your experience, can please someone explain if it is > mandatory to keep KT (after being strained and bottled) resting for > some days before actually drinking it? No, Silvia, it is not. You can drink the KT straight away if you wish. BUT if you like a fizzy Kombucha tonic, leaving it resting in bottles at room temperature for a few days, will build up some CO2 gas in the bottle. and therefore fizz as the yeast is still active. I have also noticed, that leaving the KT sitting in a glass (covered perhaps with a plate to avoid creepy-crawleys and flitty-flyees, the taste mellows out beautifully in just a few hours. I personally don't mind whether it is still or fizzy. These are just personal preferences. Signing off for the night (yes, it's already night here in England!) Margret (with a big yawn) -- +---------------------------------------------------------------+ Minstrel@... www.therpc.f9.co.uk +---------------------------------------------------------------+ If I cannot do great things, I can do small things in a great way. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2005 Report Share Posted March 8, 2005 Thank you so much for your answer Marge. I've noticed that KT bottled for some days tastes more " vinegary " (less sweet that when strained I mean). I do not know if that is normal, I began brewing in our summer (30 - 36 °C) and will have to experiment when winter comes. Thank you again Silvia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2005 Report Share Posted March 8, 2005 Thank you so much for your answer Marge. I've noticed that KT bottled for some days tastes more " vinegary " (less sweet that when strained I mean). I do not know if that is normal, I began brewing in our summer (30 - 36 °C) and will have to experiment when winter comes. Thank you again Silvia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2005 Report Share Posted March 9, 2005 In message <d0lluj+s1cceGroups> you wrote: > Thank you so much for your answer Marge. I've noticed that KT > bottled for some days tastes more " vinegary " (less sweet that when > strained I mean). > I do not know if that is normal, Sylvia, Yes, it is. The yeast that is still present in the brew will continue to feed on the still present sugar. As it feeds, there will be less sugar and more acidity. This is actually healthy! If it should get too tart dilute with hot or fizzy water or mix with fruit juice. > I began brewing in our summer (30 - 36 °C) and will have to experiment > when winter comes. Ahh, are you in Australia or new Zealand? Send me a slice of your warmth, I'm always cold here ;-) from ATM bright but cool England, Margret:-) -- +---------------------------------------------------------------+ Minstrel@... www.therpc.f9.co.uk +---------------------------------------------------------------+ Invertebrates make no bones about it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2005 Report Share Posted March 9, 2005 > > I began brewing in our summer (30 - 36 °C) and will have to experiment > > when winter comes. > Ahh, are you in Australia or new Zealand? > Send me a slice of your warmth, I'm always cold here ;-) > > from ATM bright but cool England, > > Margret:-) > -- >Nope, dear Margret, in Buenos Aires, Argentina. Use of KT is rather usual here in the last years. Silvia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 I no longer strain when bottling because stuff forms again anyway. I strain into my glass, with a small glass-top strainer, just prior to drinking. I usually second ferment for about 4 or 5 days, but you could do shorter or longer according to preference. Once in the fridge it'll keep without burping. Yes, you can just open a bottle, use some, recap. Repeat until bottle is empty. You got it! -PattyT > > once the KT is strained and put into bottles for the second ferment (out of the fridge) do you cap them tightly and burp once a day, and the second ferment is for 2-4 days right. Once you put in the fridge can you opena bottle and drink a little and recap the same bottle until finished.. > Quote Link to comment Share on other sites More sharing options...
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