Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 I have all my KT bottled up very nicely mostly in Fuze and Sobe bottles. Some have fruit like strawberries, grapes and or pineapple in them. I did this late Thur night. They are still on my shelf because I really don't have room in my fridge for them. They are sitting there real nice, minding their own business, not bubbling or anything, , , , , until I loosen a cap. Woa!! Mt. Vesuvius! Now what? I only opened 2, they both fizzed up, fast! I am afraid to open the other ones now. Help! Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Hi,Sue, GT bottles, you can prevent that from happening,(or at least slow it down) If you open cap slowly, little at a time releasng CO2 first, let XS foam into a container. Fridge after a couple of days at room temp to prevent. Toast with remaining bubbly..cheers, Jahjet > > I have all my KT bottled up very nicely mostly in Fuze and Sobe bottles. > Some have fruit like strawberries, grapes and or pineapple in them. I did this late Thur night. They are still on my shelf because I really don't have room in my fridge for them. They are sitting there real nice, minding their own business, not bubbling or anything, , , , , until I loosen a cap. Woa!! Mt. Vesuvius! Now what? I only opened 2, they both fizzed up, fast! I am afraid to open the other ones now. Help! > > Sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Dear Margret! Keep the spirit! > > > I have all my KT bottled up very nicely mostly in Fuze and Sobe bottles. > > Some have fruit like strawberries, grapes and or pineapple in them. > > Yum, Sue, that sounds delicious! I see, your problem is the Geyser problem, > which is probably better than the hot ash and lava experience ;-) > > > ... until I loosen a cap. Woa!! Mt. Vesuvius! Now what? I only opened > > 2, they both fizzed up, fast! I am afraid to open the other ones now. > > Hehe! Yes been there and thought about a solution to the problem! :-) > > The thing that best worked for me was to have a largish clean vessel on > standby beside the naughty fizzes. I quickly open a bottle with the lively > genie that can't wait to pop out and let it gush into the container > made ready, making sure the opening of the bottle points directly into the > bigger container. It will initially look like one big froth ... > but after a little while, once settled, it returns to its liquid form, > after all the air has dissipated. Then I usually re-bottle the brew and top > it up with more KT, especially before I give the bottle away - as I don't > want the recipient to get into a sticky mess. ;-) > > Hope that works with you too, Sue. > > All the best with subdued fizz, > > Margret:-) from another wonderful sunny day in the UK. > -- > +------------------ Minstrel@... --------------------+ > http://www.therpc.f9.co.uk/family/scobygrow/home.html > http://bavarianminstrel.wordpress.com > creation.com > May the God of hope fill you with all joy and peace as you trust in him. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 For you seasoned Kombucaiites... Would cooling the ready to be bottled KT to refrigerator temp FIRST, and then capping, reduce the initial over-bubbling ? (I'm having difficulty explaining it right...). In other words, does excess gas get released during the cooling? (I'm thinking yes..). As in when storing gravy or soup when warm. I cool it in fridge first, then cover tightly... I would rubbernsnd the yowling on top to keep out those fridge buggers!!! ~~~janine~~~ On Apr 26, 2010, at 6:15 AM, Margret Pegg <Minstrel@...> wrote: In message <hr3j88+3ib1eGroups> you wrote: > I have all my KT bottled up very nicely mostly in Fuze and Sobe bottles. > Some have fruit like strawberries, grapes and or pineapple in them. Yum, Sue, that sounds delicious! I see, your problem is the Geyser problem, which is probably better than the hot ash and lava experience ;-) > ... until I loosen a cap. Woa!! Mt. Vesuvius! Now what? I only opened > 2, they both fizzed up, fast! I am afraid to open the other ones now. Hehe! Yes been there and thought about a solution to the problem! :-) The thing that best worked for me was to have a largish clean vessel on standby beside the naughty fizzes. I quickly open a bottle with the lively genie that can't wait to pop out and let it gush into the container made ready, making sure the opening of the bottle points directly into the bigger container. It will initially look like one big froth ... but after a little while, once settled, it returns to its liquid form, after all the air has dissipated. Then I usually re-bottle the brew and top it up with more KT, especially before I give the bottle away - as I don't want the recipient to get into a sticky mess. ;-) Hope that works with you too, Sue. All the best with subdued fizz, Margret:-) from another wonderful sunny day in the UK. -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com creation.com May the God of hope fill you with all joy and peace as you trust in him. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 It might slow the fizz being created but you would still get fizz as the CO2 is created by the yeast doing their thing. So if you left the bottles uncovered in the fridge before capping you would for sure loose the CO2 being created as it cools. Sincerely, Jeff On Mon, Apr 26, 2010 at 5:31 PM, Janine <agratefulparrot@...> wrote: > > > For you seasoned Kombucaiites... Would cooling the ready to be bottled KT > to refrigerator temp FIRST, and then capping, reduce the initial > over-bubbling ? (I'm having difficulty explaining it right...). In other > words, does excess gas get released during the cooling? (I'm thinking > yes..). As in when storing gravy or soup when warm. I cool it in fridge > first, then cover tightly... I would rubbernsnd the yowling on top to keep > out those fridge buggers!!! > > ~~~janine~~~ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 The super-fizz comes from the yeasts in the KT continuing to work. I usually leave mine out for 2 days at room temp before putting them in the fridge and burp each day. I have found certain flavours do create the bubble over-flow more than others. If you do put them in the fridge right away, it will slow down the fizz-creation. If it already has a lot of fizz, this may help to prevent the over-flow. Warmly, Velma PS ~ Only been 3 months of brewing here...so not really an expert. ;-) kombucha tea From: agratefulparrot@... Date: Mon, 26 Apr 2010 15:31:19 -0700 Subject: Re: Mt. Vesuvius For you seasoned Kombucaiites... Would cooling the ready to be bottled KT to refrigerator temp FIRST, and then capping, reduce the initial over-bubbling ? (I'm having difficulty explaining it right...). In other words, does excess gas get released during the cooling? (I'm thinking yes..). As in when storing gravy or soup when warm. I cool it in fridge first, then cover tightly... I would rubbernsnd the yowling on top to keep out those fridge buggers!!! ~~~janine~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Thanks for all your comments and thoughts. Margaret, I am going to try your suggestion the next time I open a bottle. If it erupts, I will be ready for it. In the meantime, I was thinking about my problem today at work and it occurred to me that it was acting just like warm soda. Oftentimes opening a warm soda produces a gyser, but that same soda chilled is fine. Since I do have a little room in my fridge I will put one or 2 at a time in and chill them before I open them. It is better cold, anyway. I'm hoping they open with less fanfare when cold. Thanks again, Sue > > I have all my KT bottled up very nicely mostly in Fuze and Sobe bottles. > Some have fruit like strawberries, grapes and or pineapple in them. I did this late Thur night. They are still on my shelf because I really don't have room in my fridge for them. They are sitting there real nice, minding their own business, not bubbling or anything, , , , , until I loosen a cap. Woa!! Mt. Vesuvius! Now what? I only opened 2, they both fizzed up, fast! I am afraid to open the other ones now. Help! > > Sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Thanks for all your comments and thoughts. Margaret, I am going to try your suggestion the next time I open a bottle. If it erupts, I will be ready for it. In the meantime, I was thinking about my problem today at work and it occurred to me that it was acting just like warm soda. Oftentimes opening a warm soda produces a gyser, but that same soda chilled is fine. Since I do have a little room in my fridge I will put one or 2 at a time in and chill them before I open them. It is better cold, anyway. I'm hoping they open with less fanfare when cold. Thanks again, Sue > > I have all my KT bottled up very nicely mostly in Fuze and Sobe bottles. > Some have fruit like strawberries, grapes and or pineapple in them. I did this late Thur night. They are still on my shelf because I really don't have room in my fridge for them. They are sitting there real nice, minding their own business, not bubbling or anything, , , , , until I loosen a cap. Woa!! Mt. Vesuvius! Now what? I only opened 2, they both fizzed up, fast! I am afraid to open the other ones now. Help! > > Sue > Quote Link to comment Share on other sites More sharing options...
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