Guest guest Posted October 25, 2008 Report Share Posted October 25, 2008 Hi Lawrence, Basicly the secondary fermentation is to build up carbonation. If there's other reasons I would like to hear them. Maybe you already have enough carbonation with your first fermentation. I usually have a good bit with only the first but I still do the second ferm. You need to have a bottle with a good sealing lid that can stand some pressure. In the second fermention the bacteria change to anaerobic (don't need oxygen to live). I don't know that that necessarily makes the kt better for you, it just builds up cabonation because of the sealed lid. Great secondary fermenting, Rodrick Secondary Brewing I have been successfully brewing KT but have never tried secondary brewing. What does it do that the regular brewing cycle does not? What is the preferred way to secondary brew? Lawrence Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 ....as well as to improve general flavor; and to give the opportunity to introduce additional flavorings such as ginger, fruit, herbs, etc... -Patty > > Basicly the secondary fermentation is to build up carbonation. If there's other reasons I would like to hear them.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 Right. I wonder if anyone would say that there are any health benefits from doing the second f, other than to use up some more sugar. Rodrick Re: Secondary Brewing ...as well as to improve general flavor; and to give the opportunity to introduce additional flavorings such as ginger, fruit, herbs, etc... -Patty > > Basicly the secondary fermentation is to build up carbonation. If there's other reasons I would like to hear them.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 There are health benefits from using up extra sugar, especially for those who have sugar issues or are diabetic. -Patty > > Right. I wonder if anyone would say that there are any health benefits from doing the second f, other than to use up some more sugar. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 Hi, everyone, I just had a batch of KT that was very sweet after the first 7 days, and even after the secondary fermenting for 7 days it is still very sweet. How long does it take to use up all the sugar? Thank you all very much. > From: Patty T <tri4home@...> > Subject: Re: Secondary Brewing > kombucha tea > Date: Sunday, October 26, 2008, 6:10 PM > There are health benefits from using up extra sugar, > especially for > those who have sugar issues or are diabetic. > -Patty > > > > > > Right. I wonder if anyone would say that there are any > health > benefits from doing the second f, other than to use up some > more sugar. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 I put a very small amount of vitamin C crystals..like a quarter tsp. in a cup of kt and it gives it some additional 'boost' in fizziness- carbonation.. Try it. P- ===== " Rodrick Shank " <rshank@...> wrote: > > Hi Lawrence, > Basicly the secondary fermentation is to build up carbonation. > Rodrick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 In message <ge3c8d+hu3meGroups> you wrote: > I put a very small amount of vitamin C crystals..like a quarter tsp. > in a cup of kt and it gives it some additional 'boost' in fizziness- > carbonation.. Try it. Yes, that makes sense, as Vitamin C is a yeast booster, and it's the yeast that is mainly responsible for producing the fizz. -- +------------------ Minstrel@... --------------------+ <)))<>< http://www.therpc.f9.co.uk <)))<>< http://bavarianminstrel.wordpress.com http://www.AnswersInGenesis.com God is my strong fortress. He makes my way perfect. (2 Sam 22:33) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Give it a bit more time, making sure to burp every few days to avoid explosions. I've kept bottles at room temperature for up to two weeks in order to achieve desired fizz. It seems reasonable to assume that the excess sugar would be used up eventually. Next time try to be more patient before bottling. Taste your ferment and if it is too sweet allow it to stay in its brewing jar until it is more to your taste. -Patty > > I just had a batch of KT that was very sweet after the first 7 days, and even after the secondary fermenting for 7 days it is still very sweet. How long does it take to use up all the sugar? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Also, Ellie, temperature makes a big difference on how fast your brew will use up all the sugar. Once you start getting down in the sixtys, it will take a lot longer. With a small heater, now as it's getting colder, I keep my brews at about 70-75. They are usually done in 6-8 days. If I leave them go longer than that, I won't be able to get much carbonation in my second ferment because all of the sugar is used up. With 6 days for my first ferment and about a 2 or 3 for my second, I have as much carbonation as a soda. And very delicious! Don't swing to the other extreme of being too hot, like I did when I first started making kt. It was summer time and I had my kt in the attic... oh, infamous attic! :-) Anyway, because it was a big farmhouse attic, it didn't get quite as hot as some, but still it was around 90 degrees. Yes, my kt got done in three days, but the yeasts were way out of balance. Now, it even tastes much better! I think some of the speed at which it ferments has to do with how much starter you use, also. I use 15 or almost 20% starter sometimes. My starter isn't strong vinegar though. I just leave some in the jar when I bottle. Just my two cents, Rodrick Re: Secondary Brewing Give it a bit more time, making sure to burp every few days to avoid explosions. I've kept bottles at room temperature for up to two weeks in order to achieve desired fizz. It seems reasonable to assume that the excess sugar would be used up eventually. Next time try to be more patient before bottling. Taste your ferment and if it is too sweet allow it to stay in its brewing jar until it is more to your taste. -Patty > > I just had a batch of KT that was very sweet after the first 7 days, and even after the secondary fermenting for 7 days it is still very sweet. How long does it take to use up all the sugar? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Thank you very much for useful info and advice. When I do second ferment I put the bottles on top of the stove. I hope it's not too hot. It feels warm to the touch. I think I mismeasured the brew ingredients this time. I can taste strong tea brew and lots of sugar. What's your recipe for KT brewing? Once again, I greatly appreciate your help. Ellie > From: Rodrick Shank <rshank@...> > Subject: Re: Secondary Brewing > kombucha tea > Date: Monday, October 27, 2008, 9:55 AM > Also, Ellie, temperature makes a big difference on how fast > your brew will use up all the sugar. Once you start getting > down in the sixtys, it will take a lot longer. With a small > heater, now as it's getting colder, I keep my brews at > about 70-75. They are usually done in 6-8 days. If I leave > them go longer than that, I won't be able to get much > carbonation in my second ferment because all of the sugar is > used up. > > With 6 days for my first ferment and about a 2 or 3 for my > second, I have as much carbonation as a soda. And very > delicious! > > Don't swing to the other extreme of being too hot, like > I did when I first started making kt. It was summer time and > I had my kt in the attic... oh, infamous attic! :-) Anyway, > because it was a big farmhouse attic, it didn't get > quite as hot as some, but still it was around 90 degrees. > Yes, my kt got done in three days, but the yeasts were way > out of balance. Now, it even tastes much better! > > I think some of the speed at which it ferments has to do > with how much starter you use, also. I use 15 or almost 20% > starter sometimes. My starter isn't strong vinegar > though. I just leave some in the jar when I bottle. > > Just my two cents, > Rodrick > > Re: Secondary Brewing > > > Give it a bit more time, making sure to burp every few > days to avoid > explosions. > I've kept bottles at room temperature for up to two > weeks in order to > achieve desired fizz. It seems reasonable to assume that > the excess > sugar would be used up eventually. > Next time try to be more patient before bottling. Taste > your ferment > and if it is too sweet allow it to stay in its brewing > jar until it is > more to your taste. > > -Patty > > > > > > I just had a batch of KT that was very sweet after > the first 7 days, > and even after the secondary fermenting for 7 days it is > still very > sweet. How long does it take to use up all the sugar? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 You're quite wellcome, Ellie. Here is my basic recipe per gallon: 10-12 tea bags 1.25- 1.5 cups sugar Scoby and 15% starter There's so many variations you can make for kt. You'll probably eventually come up with your own " recipe " that you like best. Remember that Kombucha is very forgiving in a lot of areas. Just taste your batch before you bottle and it's up to you how you like it. Have fun, (I still am) :-) Rodrick Re: Secondary Brewing > > > Give it a bit more time, making sure to burp every few > days to avoid > explosions. > I've kept bottles at room temperature for up to two > weeks in order to > achieve desired fizz. It seems reasonable to assume that > the excess > sugar would be used up eventually. > Next time try to be more patient before bottling. Taste > your ferment > and if it is too sweet allow it to stay in its brewing > jar until it is > more to your taste. > > -Patty > > > > > > I just had a batch of KT that was very sweet after > the first 7 days, > and even after the secondary fermenting for 7 days it is > still very > sweet. How long does it take to use up all the sugar? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 i've read that calcium increases fizz too, but havent tried it. has anyone else? dl ________________________________ From: Margret Pegg <Minstrel@...> kombucha tea Sent: Monday, October 27, 2008 5:40:36 AM Subject: Re: Secondary Brewing In message <ge3c8d+hu3m@ eGroups.com> you wrote: > I put a very small amount of vitamin C crystals..like a quarter tsp. > in a cup of kt and it gives it some additional 'boost' in fizziness- > carbonation. . Try it. Yes, that makes sense, as Vitamin C is a yeast booster, and it's the yeast that is mainly responsible for producing the fizz. -- +----------- ------- Minstreltherpc (DOT) f9.co.uk ------------ --------+ <)))<>< http://www.therpc. f9.co.uk <)))<>< http://bavarianmins trel.wordpress. com http://www.AnswersI nGenesis. com God is my strong fortress. He makes my way perfect. (2 Sam 22:33) Quote Link to comment Share on other sites More sharing options...
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