Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi All I've read in other messages about bottles bursting. I was a little dubious about this phenomenon but luckily I took some precautions because today one of MY bottles burst!!! Thankfully, two days ago I put all of my maturing bottles of K into one of those plastic crates (the type of thing you can buy to store kids toys or books or other assorted bits and pieces). I made sure that it was one that didn't have any holes that liquid can leak out of and also came came with a lockdown lid. This evening I went to get a bottle of K to put in the fridge and I found that one of the stored bottles had shattered. The good news is that the damage was contained. The bad new is that I lost some fine K. Surprisingly, it was a carbonated mineral water bottle that had gone critical. I'd have thought that this type of bottle was designed to take the pressure. Obviously not. Can somebody remind me why we fill the bottles to the top without leaving an air gap? TIP FOR THE DAY: Save your eyesight (if you happen to be in the vicinity when a bottle blows) and an awful lot of clearing up by putting your maturing bottles into a closed watertight case of some sort. JT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 In message <f8crkv+onhqeGroups> you wrote: > I've read in other messages about bottles bursting. I was a little > dubious about this phenomenon but luckily I took some precautions > because today one of MY bottles burst!!! Hiya! Yeeees, I'm no stranger to KT escaping the unfortunate way. My latest casualty a few weeks ago was a groelsh type swing top bottle, the kind which are supposed to be very pressure resistant. Interestingly, it didn't explode and shatter, just neatly broke from top to bottom. As I keep my bottles in the shady yard, it was an easy thing to hose down the mess - no harm done. As I'm going away to see my mother for a fortnight, my husband has strict instructions to burp the large procession of bottles outside. Well, it's that or have no Kombucha to drink while I'm away ;-) fzzzzzy greetings of the Kombucha-kind, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ " Never think that God's delays are God's denials. Hold on; hold fast; hold out. Patience is genius. " (Comte LeClerc De Buffon 1707-1788) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 In message <f8crkv+onhqeGroups> you wrote: > I've read in other messages about bottles bursting. I was a little > dubious about this phenomenon but luckily I took some precautions > because today one of MY bottles burst!!! Hiya! Yeeees, I'm no stranger to KT escaping the unfortunate way. My latest casualty a few weeks ago was a groelsh type swing top bottle, the kind which are supposed to be very pressure resistant. Interestingly, it didn't explode and shatter, just neatly broke from top to bottom. As I keep my bottles in the shady yard, it was an easy thing to hose down the mess - no harm done. As I'm going away to see my mother for a fortnight, my husband has strict instructions to burp the large procession of bottles outside. Well, it's that or have no Kombucha to drink while I'm away ;-) fzzzzzy greetings of the Kombucha-kind, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ " Never think that God's delays are God's denials. Hold on; hold fast; hold out. Patience is genius. " (Comte LeClerc De Buffon 1707-1788) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi, my husband was transporting a Champaign bottle of KT to a friend and the cork popped and it started foaming out like champaign in the car. It was funny, no breaking just popped its cork. Yea, a risk we take, but its really good KT when its fizzy! Connie > > Hi All > > I've read in other messages about bottles bursting. I was a little > dubious about this phenomenon but luckily I took some precautions > because today one of MY bottles burst!!! > > Thankfully, two days ago I put all of my maturing bottles of K into > one of those plastic crates (the type of thing you can buy to store > kids toys or books or other assorted bits and pieces). I made sure > that it was one that didn't have any holes that liquid can leak out of > and also came came with a lockdown lid. > > This evening I went to get a bottle of K to put in the fridge and I > found that one of the stored bottles had shattered. The good news is > that the damage was contained. The bad new is that I lost some fine K. > > Surprisingly, it was a carbonated mineral water bottle that had gone > critical. I'd have thought that this type of bottle was designed to > take the pressure. Obviously not. > > Can somebody remind me why we fill the bottles to the top without > leaving an air gap? > > TIP FOR THE DAY: Save your eyesight (if you happen to be in the > vicinity when a bottle blows) and an awful lot of clearing up by > putting your maturing bottles into a closed watertight case of some sort. > > JT > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi, my husband was transporting a Champaign bottle of KT to a friend and the cork popped and it started foaming out like champaign in the car. It was funny, no breaking just popped its cork. Yea, a risk we take, but its really good KT when its fizzy! Connie > > Hi All > > I've read in other messages about bottles bursting. I was a little > dubious about this phenomenon but luckily I took some precautions > because today one of MY bottles burst!!! > > Thankfully, two days ago I put all of my maturing bottles of K into > one of those plastic crates (the type of thing you can buy to store > kids toys or books or other assorted bits and pieces). I made sure > that it was one that didn't have any holes that liquid can leak out of > and also came came with a lockdown lid. > > This evening I went to get a bottle of K to put in the fridge and I > found that one of the stored bottles had shattered. The good news is > that the damage was contained. The bad new is that I lost some fine K. > > Surprisingly, it was a carbonated mineral water bottle that had gone > critical. I'd have thought that this type of bottle was designed to > take the pressure. Obviously not. > > Can somebody remind me why we fill the bottles to the top without > leaving an air gap? > > TIP FOR THE DAY: Save your eyesight (if you happen to be in the > vicinity when a bottle blows) and an awful lot of clearing up by > putting your maturing bottles into a closed watertight case of some sort. > > JT > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 I've been using corked 1.5 liter wine bottles for the past year with no bursts yet. I do not refrigerate them to start, but instead leave them in my cooler basement until I need them. When bottling the KT, I also always try to leave some air space. When I open a new bottle, they never " pop " (like a sparkling wine would), yet the KT is effervescent. I find it interesting that when I use some from the bottle, re-cork it and put it back in the refrigerator, that I get a little pop the next time I open it. And the KT is very good. Dennis Margret Pegg <Minstrel@...> wrote: In message <f8crkv+onhqeGroups> you wrote: > I've read in other messages about bottles bursting. I was a little > dubious about this phenomenon but luckily I took some precautions > because today one of MY bottles burst!!! Hiya! Yeeees, I'm no stranger to KT escaping the unfortunate way. My latest casualty a few weeks ago was a groelsh type swing top bottle, the kind which are supposed to be very pressure resistant. Interestingly, it didn't explode and shatter, just neatly broke from top to bottom. As I keep my bottles in the shady yard, it was an easy thing to hose down the mess - no harm done. As I'm going away to see my mother for a fortnight, my husband has strict instructions to burp the large procession of bottles outside. Well, it's that or have no Kombucha to drink while I'm away ;-) fzzzzzy greetings of the Kombucha-kind, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ " Never think that God's delays are God's denials. Hold on; hold fast; hold out. Patience is genius. " (Comte LeClerc De Buffon 1707-1788) --------------------------------- Choose the right car based on your needs. Check out Autos new Car Finder tool. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 I've been using corked 1.5 liter wine bottles for the past year with no bursts yet. I do not refrigerate them to start, but instead leave them in my cooler basement until I need them. When bottling the KT, I also always try to leave some air space. When I open a new bottle, they never " pop " (like a sparkling wine would), yet the KT is effervescent. I find it interesting that when I use some from the bottle, re-cork it and put it back in the refrigerator, that I get a little pop the next time I open it. And the KT is very good. Dennis Margret Pegg <Minstrel@...> wrote: In message <f8crkv+onhqeGroups> you wrote: > I've read in other messages about bottles bursting. I was a little > dubious about this phenomenon but luckily I took some precautions > because today one of MY bottles burst!!! Hiya! Yeeees, I'm no stranger to KT escaping the unfortunate way. My latest casualty a few weeks ago was a groelsh type swing top bottle, the kind which are supposed to be very pressure resistant. Interestingly, it didn't explode and shatter, just neatly broke from top to bottom. As I keep my bottles in the shady yard, it was an easy thing to hose down the mess - no harm done. As I'm going away to see my mother for a fortnight, my husband has strict instructions to burp the large procession of bottles outside. Well, it's that or have no Kombucha to drink while I'm away ;-) fzzzzzy greetings of the Kombucha-kind, Margret:-) -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com +----------------- http://www.Gotquestions.org ------------------+ " Never think that God's delays are God's denials. Hold on; hold fast; hold out. Patience is genius. " (Comte LeClerc De Buffon 1707-1788) --------------------------------- Choose the right car based on your needs. Check out Autos new Car Finder tool. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 I haven't had any trouble with bottles bursting. I use only actual grolsch swingtop bottles, the glass is very thick. I've also brewed some hilarious ginger beer in them. Hilarious because I added way too much sugar for the secondary carbonation which resulted in a spray in the face when I opened it. Of course, I then had my wife open one so she could share the comedy. As for the air gap, the oxygen left in the bottle via the air gap will allow the bacteria/yeasts to continue with normal fermentation, thus changing the flavor. The goal is to omit the oxygen so that the yeasts will produce carbonation without flavor. p.s. i have had cheepo bottles burst, then the flying pieces broke other bottles, very unawsome. > > Can somebody remind me why we fill the bottles to the top without > > leaving an air gap? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi I also use the Swingtop Groelsch beer bottles as well. I have a question: How would the yeast produce carbonation without air? I do not fully understand how they (yeat) work but I assumed they needed Oxygen to be fully active? I will try your method: I have some batches that are sufficiently tart but kind of flat and want to build-up the " fizz " through secondary fermentation... Thanks Frantz jvanswol <jvanswol@...> wrote: I haven't had any trouble with bottles bursting. I use only actual grolsch swingtop bottles, the glass is very thick. I've also brewed some hilarious ginger beer in them. Hilarious because I added way too much sugar for the secondary carbonation which resulted in a spray in the face when I opened it. Of course, I then had my wife open one so she could share the comedy. As for the air gap, the oxygen left in the bottle via the air gap will allow the bacteria/yeasts to continue with normal fermentation, thus changing the flavor. The goal is to omit the oxygen so that the yeasts will produce carbonation without flavor. p.s. i have had cheepo bottles burst, then the flying pieces broke other bottles, very unawsome. > > Can somebody remind me why we fill the bottles to the top without > > leaving an air gap? --------------------------------- oneSearch: Finally, mobile search that gives answers, not web links. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi I also use the Swingtop Groelsch beer bottles as well. I have a question: How would the yeast produce carbonation without air? I do not fully understand how they (yeat) work but I assumed they needed Oxygen to be fully active? I will try your method: I have some batches that are sufficiently tart but kind of flat and want to build-up the " fizz " through secondary fermentation... Thanks Frantz jvanswol <jvanswol@...> wrote: I haven't had any trouble with bottles bursting. I use only actual grolsch swingtop bottles, the glass is very thick. I've also brewed some hilarious ginger beer in them. Hilarious because I added way too much sugar for the secondary carbonation which resulted in a spray in the face when I opened it. Of course, I then had my wife open one so she could share the comedy. As for the air gap, the oxygen left in the bottle via the air gap will allow the bacteria/yeasts to continue with normal fermentation, thus changing the flavor. The goal is to omit the oxygen so that the yeasts will produce carbonation without flavor. p.s. i have had cheepo bottles burst, then the flying pieces broke other bottles, very unawsome. > > Can somebody remind me why we fill the bottles to the top without > > leaving an air gap? --------------------------------- oneSearch: Finally, mobile search that gives answers, not web links. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi I also use the Swingtop Groelsch beer bottles as well. I have a question: How would the yeast produce carbonation without air? I do not fully understand how they (yeast) work but I assumed they needed Oxygen to be fully active? I will try your method: I have some batches that are sufficiently tart but kind of flat and want to build-up the " fizz " through secondary fermentation... Thanks Frantz jvanswol <jvanswol@...> wrote: I haven't had any trouble with bottles bursting. I use only actual grolsch swingtop bottles, the glass is very thick. I've also brewed some hilarious ginger beer in them. Hilarious because I added way too much sugar for the secondary carbonation which resulted in a spray in the face when I opened it. Of course, I then had my wife open one so she could share the comedy. As for the air gap, the oxygen left in the bottle via the air gap will allow the bacteria/yeasts to continue with normal fermentation, thus changing the flavor. The goal is to omit the oxygen so that the yeasts will produce carbonation without flavor. p.s. i have had cheepo bottles burst, then the flying pieces broke other bottles, very unawsome. - --------------------------------- Got a little couch potato? Check out fun summer activities for kids. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Hi I also use the Swingtop Groelsch beer bottles as well. I have a question: How would the yeast produce carbonation without air? I do not fully understand how they (yeast) work but I assumed they needed Oxygen to be fully active? I will try your method: I have some batches that are sufficiently tart but kind of flat and want to build-up the " fizz " through secondary fermentation... Thanks Frantz jvanswol <jvanswol@...> wrote: I haven't had any trouble with bottles bursting. I use only actual grolsch swingtop bottles, the glass is very thick. I've also brewed some hilarious ginger beer in them. Hilarious because I added way too much sugar for the secondary carbonation which resulted in a spray in the face when I opened it. Of course, I then had my wife open one so she could share the comedy. As for the air gap, the oxygen left in the bottle via the air gap will allow the bacteria/yeasts to continue with normal fermentation, thus changing the flavor. The goal is to omit the oxygen so that the yeasts will produce carbonation without flavor. p.s. i have had cheepo bottles burst, then the flying pieces broke other bottles, very unawsome. - --------------------------------- Got a little couch potato? Check out fun summer activities for kids. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 I have a question: How would the yeast produce carbonation without air? I do not fully understand how they (yeast) work but I assumed they needed Oxygen to be fully active? Bacteria, as well as humans use sugars to get energy at a cellular level. they break sugars down into something called ATP (adenesine tri-phosphate) tri-phosphate refers to the three phosphates linked up at the end of this molecule. the chemical link that holds the last two phosphates together is fairly easy to break, but releases lots of energy when it does. the cell uses oxygen to break it. the by- products in humans are carbon dioxide and ADP (diphosphate). In the bacterium and yeast the products are different for most of the species. Without the oxygen, the byproducts are different, as a slightly different chemical process is used. In humans, anaerobic metabolism (using atp without oxygen) creates lactic acid as a byproduct. For yeasts, the byproduct of anaerobic metabolism is carbon dioxide, hence carbonation. This is simplified a bit, but that's the basic idea. You are correct in that the yeast isn't fully active, as it only gets about half the energy with anaerobic metabolism. That doesn't hurt our goal any, as we get what we want out of depriving them of oxygen. If you want more detailed info of the process, you can search some college archives for the metabolic cycle of yeasts(try a specific strain). For better fizz, you can try adding different sugars for the secondary fermentation, also refered to as 'priming sugar' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 I have a question: How would the yeast produce carbonation without air? I do not fully understand how they (yeast) work but I assumed they needed Oxygen to be fully active? Bacteria, as well as humans use sugars to get energy at a cellular level. they break sugars down into something called ATP (adenesine tri-phosphate) tri-phosphate refers to the three phosphates linked up at the end of this molecule. the chemical link that holds the last two phosphates together is fairly easy to break, but releases lots of energy when it does. the cell uses oxygen to break it. the by- products in humans are carbon dioxide and ADP (diphosphate). In the bacterium and yeast the products are different for most of the species. Without the oxygen, the byproducts are different, as a slightly different chemical process is used. In humans, anaerobic metabolism (using atp without oxygen) creates lactic acid as a byproduct. For yeasts, the byproduct of anaerobic metabolism is carbon dioxide, hence carbonation. This is simplified a bit, but that's the basic idea. You are correct in that the yeast isn't fully active, as it only gets about half the energy with anaerobic metabolism. That doesn't hurt our goal any, as we get what we want out of depriving them of oxygen. If you want more detailed info of the process, you can search some college archives for the metabolic cycle of yeasts(try a specific strain). For better fizz, you can try adding different sugars for the secondary fermentation, also refered to as 'priming sugar' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Hi EveryOne, Do not store your sealed glass bottles of Kombucha where anyone can get hurt by flying glass! Kombucha does build up carbonation and in a sealed glass bottle it will explode! Take no chances. Either keep your KT in the refrigerator or as JT said in a closed container. I do keep one bottle on the counter at room temperatue but that bottle is opened at least once a day, sometimes more often. To Your Health! Peace, Love and Harmony, Bev -- In kombucha tea , " zzzxxxandy " <zzzxxxandy@...> wrote: > > Hi All > > I've read in other messages about bottles bursting. I was a little > dubious about this phenomenon but luckily I took some precautions > because today one of MY bottles burst!!! > > Thankfully, two days ago I put all of my maturing bottles of K into > one of those plastic crates (the type of thing you can buy to store > kids toys or books or other assorted bits and pieces). I made sure > that it was one that didn't have any holes that liquid can leak out of > and also came came with a lockdown lid. > > This evening I went to get a bottle of K to put in the fridge and I > found that one of the stored bottles had shattered. The good news is > that the damage was contained. The bad new is that I lost some fine K. > > Surprisingly, it was a carbonated mineral water bottle that had gone > critical. I'd have thought that this type of bottle was designed to > take the pressure. Obviously not. > > Can somebody remind me why we fill the bottles to the top without > leaving an air gap? > > TIP FOR THE DAY: Save your eyesight (if you happen to be in the > vicinity when a bottle blows) and an awful lot of clearing up by > putting your maturing bottles into a closed watertight case of some sort. > > JT > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Hi EveryOne, Do not store your sealed glass bottles of Kombucha where anyone can get hurt by flying glass! Kombucha does build up carbonation and in a sealed glass bottle it will explode! Take no chances. Either keep your KT in the refrigerator or as JT said in a closed container. I do keep one bottle on the counter at room temperatue but that bottle is opened at least once a day, sometimes more often. To Your Health! Peace, Love and Harmony, Bev -- In kombucha tea , " zzzxxxandy " <zzzxxxandy@...> wrote: > > Hi All > > I've read in other messages about bottles bursting. I was a little > dubious about this phenomenon but luckily I took some precautions > because today one of MY bottles burst!!! > > Thankfully, two days ago I put all of my maturing bottles of K into > one of those plastic crates (the type of thing you can buy to store > kids toys or books or other assorted bits and pieces). I made sure > that it was one that didn't have any holes that liquid can leak out of > and also came came with a lockdown lid. > > This evening I went to get a bottle of K to put in the fridge and I > found that one of the stored bottles had shattered. The good news is > that the damage was contained. The bad new is that I lost some fine K. > > Surprisingly, it was a carbonated mineral water bottle that had gone > critical. I'd have thought that this type of bottle was designed to > take the pressure. Obviously not. > > Can somebody remind me why we fill the bottles to the top without > leaving an air gap? > > TIP FOR THE DAY: Save your eyesight (if you happen to be in the > vicinity when a bottle blows) and an awful lot of clearing up by > putting your maturing bottles into a closed watertight case of some sort. > > JT > Quote Link to comment Share on other sites More sharing options...
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