Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 Hi evrybody....just looking for some advice re: 2nd ferment. I am just not having any success with it. I am using Groelsch bottles and yet evrything I 2nd ferment sours. I read these posts of those who have theses awesome 10 and 12 day 2nd ferments that produce Champagne type Kombucha. It doesn't matter if it is my Special blends WOG recipes or my standard Lipton black tea, they all sour. I really, really, would like to master this 2nd ferment process, but I need some pointers along the way... I know you guys are just the ones who can get me straightened out... Brewing Kombucha for now and the future, Lonnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2007 Report Share Posted September 10, 2007 If you stop your 1st ferment at the point where you like the taste then you have got to add a sugar source for the yeast to eat if you want the brew to remain at that sweetness. Does that make sense? Yeast eats sugar to produce the gas that gives the fizz. You either need to add a little sugar or some fruit to the brew or you need to stop your 1st fermentation a little bit sooner, while it is still a little sweeter than you really want to drink it. Some people add raisins, some people like me add berries and ginger, some people add honey, some people add fruit juice. The main thing is this: 1) there has to be some sugar for the yeast to eat. and 2) there can not be ANY oxygen source. If there is then the bacteria, which need oxygen to grow, will continue to eat sugar and in turn produce the sour acids. My guess is that either your bottles are not air tight or there is not enough sugar. I'd bet the lack of sugar is the culprit. If you find that after adding a sugar source to the brew you see no change then I'd replace the seals on the bottles. You said you use Grolsh type bottles, right? You can get new seals for them online at a beer making supplier. Oh, and one more thing, I have found when I do my second fermentation that for some reason, wide mouth bottles do not produce as much gas and narrow mouthed bottles. I'd like to know if anyone out there uses wide mouth bottles for their second ferment and if they get a nice carbonated drink. Lori ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2007 Report Share Posted September 10, 2007 If you stop your 1st ferment at the point where you like the taste then you have got to add a sugar source for the yeast to eat if you want the brew to remain at that sweetness. Does that make sense? Yeast eats sugar to produce the gas that gives the fizz. You either need to add a little sugar or some fruit to the brew or you need to stop your 1st fermentation a little bit sooner, while it is still a little sweeter than you really want to drink it. Some people add raisins, some people like me add berries and ginger, some people add honey, some people add fruit juice. The main thing is this: 1) there has to be some sugar for the yeast to eat. and 2) there can not be ANY oxygen source. If there is then the bacteria, which need oxygen to grow, will continue to eat sugar and in turn produce the sour acids. My guess is that either your bottles are not air tight or there is not enough sugar. I'd bet the lack of sugar is the culprit. If you find that after adding a sugar source to the brew you see no change then I'd replace the seals on the bottles. You said you use Grolsh type bottles, right? You can get new seals for them online at a beer making supplier. Oh, and one more thing, I have found when I do my second fermentation that for some reason, wide mouth bottles do not produce as much gas and narrow mouthed bottles. I'd like to know if anyone out there uses wide mouth bottles for their second ferment and if they get a nice carbonated drink. Lori ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2011 Report Share Posted January 8, 2011 Here's what I've tried that I like: Frozen raspberries with white grape raspberry juice Pureed mango grapefruit with grated ginger grape, mango, blueberry pomegranate, white grape raspberry and cherry juices It's fun to experiment with flavors! One thing I've noticed is that fresh fruit cause a lot of fizz. I have to open carefully because they have a tendency to spew! ________________________________ To: original_kombucha Sent: Sat, January 8, 2011 4:03:56 PM Subject: Re: 2nd Fermentation I love rasberries and strawberries. < 2nd Fermentation Can honey be added to the 2nd fermentation? Also, I need some idea of flavors for the 2nd fermentation. Thank you. __________________________________________________________ Get the Free email that has everyone talking at http://www.mail2world.com target=new>http://www.mail2world.com</a><br> <font color=#999999>Unlimited Email Storage & #150; POP3 & #150; Calendar & #150; SMS & #150; Translator & #150; Much More!</font></font></span> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2011 Report Share Posted January 8, 2011 Here's what I've tried that I like: Frozen raspberries with white grape raspberry juice Pureed mango grapefruit with grated ginger grape, mango, blueberry pomegranate, white grape raspberry and cherry juices It's fun to experiment with flavors! One thing I've noticed is that fresh fruit cause a lot of fizz. I have to open carefully because they have a tendency to spew! ________________________________ To: original_kombucha Sent: Sat, January 8, 2011 4:03:56 PM Subject: Re: 2nd Fermentation I love rasberries and strawberries. < 2nd Fermentation Can honey be added to the 2nd fermentation? Also, I need some idea of flavors for the 2nd fermentation. Thank you. __________________________________________________________ Get the Free email that has everyone talking at http://www.mail2world.com target=new>http://www.mail2world.com</a><br> <font color=#999999>Unlimited Email Storage & #150; POP3 & #150; Calendar & #150; SMS & #150; Translator & #150; Much More!</font></font></span> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2011 Report Share Posted January 8, 2011 I recently got a bag of frozen berries at Costco which I have been pureeing and adding - it's a mix of raspberries, marion berries, and blueberries. It's super tasty. Pippa Subject: Re: 2nd Fermentation To: original_kombucha Date: Saturday, January 8, 2011, 1:29 PM Here's what I've tried that I like: Frozen raspberries with white grape raspberry juice Pureed mango grapefruit with grated ginger grape, mango, blueberry pomegranate, white grape raspberry and cherry juices It's fun to experiment with flavors! One thing I've noticed is that fresh fruit cause a lot of fizz. I have to open carefully because they have a tendency to spew! ________________________________ To: original_kombucha Sent: Sat, January 8, 2011 4:03:56 PM Subject: Re: 2nd Fermentation    I love rasberries and strawberries. < 2nd Fermentation Can honey be added to the 2nd fermentation? Also, I need some idea of flavors for the 2nd fermentation. Thank you. __________________________________________________________ Get the Free email that has everyone talking at http://www.mail2world.com target=new>http://www.mail2world.com</a><br> <font color=#999999>Unlimited Email Storage – POP3 – Calendar – SMS – Translator – Much More!</font></font></span> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2011 Report Share Posted January 8, 2011 I recently got a bag of frozen berries at Costco which I have been pureeing and adding - it's a mix of raspberries, marion berries, and blueberries. It's super tasty. Pippa Subject: Re: 2nd Fermentation To: original_kombucha Date: Saturday, January 8, 2011, 1:29 PM Here's what I've tried that I like: Frozen raspberries with white grape raspberry juice Pureed mango grapefruit with grated ginger grape, mango, blueberry pomegranate, white grape raspberry and cherry juices It's fun to experiment with flavors! One thing I've noticed is that fresh fruit cause a lot of fizz. I have to open carefully because they have a tendency to spew! ________________________________ To: original_kombucha Sent: Sat, January 8, 2011 4:03:56 PM Subject: Re: 2nd Fermentation    I love rasberries and strawberries. < 2nd Fermentation Can honey be added to the 2nd fermentation? Also, I need some idea of flavors for the 2nd fermentation. Thank you. __________________________________________________________ Get the Free email that has everyone talking at http://www.mail2world.com target=new>http://www.mail2world.com</a><br> <font color=#999999>Unlimited Email Storage – POP3 – Calendar – SMS – Translator – Much More!</font></font></span> Quote Link to comment Share on other sites More sharing options...
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