Guest guest Posted February 7, 2010 Report Share Posted February 7, 2010 Hi Margaret, You referred to having to burp your glass bottles, and I'm wondering what the typical time frame is for that. I typically flavor the finished brew with ginger and frozen berries, then let it continue to ferment the bottles for an additional 3-4 days before putting them in the fridge. Should I check for burping before or after refrigerating, or both? Also, some fun news: The Whole Foods Market (Pearl District) in Portland, OR where I live is serving Townsend's Kombucha on tap! Townsend's is a local commercial producer. Expensive, and sold by the ounce on tap, but nice to see it gain such wide-spread acceptance here, and to try some different recipes. Speaking of which, I'm not sure how Townsend's gets some of their brew so light colored, as if there were no black tea in the brew, which I was always told had to be part of the mix. Thanks! Mariel Quote Link to comment Share on other sites More sharing options...
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