Guest guest Posted March 25, 2011 Report Share Posted March 25, 2011 Hi, I am new to the group, but have been brewing for a few months. I started my own scobys with GT's tea. I use green tea and let it ferment for 7 days as a standard. Then I bottle it in grolsh like bottles and let it sit for another week or more. This last batch I changed tea to celestial seasons green and white tea mix because the box said smoother taste, and I was curious (that probably has nothing to do with my question) BUT I only could let it ferment for 5 days and bottled it because I was going to be gone for the next week and it would surely be too sour by the time I got back to it. Of corse it was still sweet- way sweeter than I would like or even stand to drink. My question is..... Will it keep fermenting and get less sweet as it sits in the bottles? SO, I could just let it sit longer before I drink it??? Or once it is bottled that's how it will be? Has anyone else bottled their tea early or have any input? Otherwise it's so sweet I probably wouldn't drink it. GRRR. I hope I don't have to toss it. Either way I'll wait it out and see what happens, just curious if anyone knows what MAY happen. Thanks, Kaisa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2011 Report Share Posted March 27, 2011 Hi Kalsa, What may happen is that with the extra sugar in your KT if you let those sealed bottles of KT sit out for a week you may well get an explosion. Glass and Kombucha flying everywhere. Secondary fermentation is not recommended and if you do it anyway you should be sure that the bottles are placed inside a container that could keep the glass from flying everywhere. I am glad your are enjoying your KT but be careful with the secondary fermentation. Peace, Love and Harmony, Bev > > Hi, I am new to the group, but have been brewing for a few months. I started my own scobys with GT's tea. I use green tea and let it ferment for 7 days as a standard. Then I bottle it in grolsh like bottles and let it sit for another week or more. This last batch I changed tea to celestial seasons green and white tea mix because the box said smoother taste, and I was curious (that probably has nothing to do with my question) BUT I only could let it ferment for 5 days and bottled it because I was going to be gone for the next week and it would surely be too sour by the time I got back to it. Of corse it was still sweet- way sweeter than I would like or even stand to drink. My question is..... Will it keep fermenting and get less sweet as it sits in the bottles? SO, I could just let it sit longer before I drink it??? Or once it is bottled that's how it will be? > > Has anyone else bottled their tea early or have any input? Otherwise it's so sweet I probably wouldn't drink it. GRRR. I hope I don't have to toss it. Either way I'll wait it out and see what happens, just curious if anyone knows what MAY happen. > > Thanks, > Kaisa > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2011 Report Share Posted March 27, 2011 SO my question still is, regardless of whether or not secondary fermentation is recommended, will it continue to get less sweet in the bottles? Then, if not, what could I do? I did put ginger and lemon in most of the bottles, so I think that putting it with another scoby is out of the question right? Thanks. Kaisa > > > > Hi, I am new to the group, but have been brewing for a few months. I started my own scobys with GT's tea. I use green tea and let it ferment for 7 days as a standard. Then I bottle it in grolsh like bottles and let it sit for another week or more. This last batch I changed tea to celestial seasons green and white tea mix because the box said smoother taste, and I was curious (that probably has nothing to do with my question) BUT I only could let it ferment for 5 days and bottled it because I was going to be gone for the next week and it would surely be too sour by the time I got back to it. Of corse it was still sweet- way sweeter than I would like or even stand to drink. My question is..... Will it keep fermenting and get less sweet as it sits in the bottles? SO, I could just let it sit longer before I drink it??? Or once it is bottled that's how it will be? > > > > Has anyone else bottled their tea early or have any input? Otherwise it's so sweet I probably wouldn't drink it. GRRR. I hope I don't have to toss it. Either way I'll wait it out and see what happens, just curious if anyone knows what MAY happen. > > > > Thanks, > > Kaisa > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2011 Report Share Posted March 27, 2011 SO my question still is, regardless of whether or not secondary fermentation is recommended, will it continue to get less sweet in the bottles? Then, if not, what could I do? I did put ginger and lemon in most of the bottles, so I think that putting it with another scoby is out of the question right? Thanks. Kaisa > > > > Hi, I am new to the group, but have been brewing for a few months. I started my own scobys with GT's tea. I use green tea and let it ferment for 7 days as a standard. Then I bottle it in grolsh like bottles and let it sit for another week or more. This last batch I changed tea to celestial seasons green and white tea mix because the box said smoother taste, and I was curious (that probably has nothing to do with my question) BUT I only could let it ferment for 5 days and bottled it because I was going to be gone for the next week and it would surely be too sour by the time I got back to it. Of corse it was still sweet- way sweeter than I would like or even stand to drink. My question is..... Will it keep fermenting and get less sweet as it sits in the bottles? SO, I could just let it sit longer before I drink it??? Or once it is bottled that's how it will be? > > > > Has anyone else bottled their tea early or have any input? Otherwise it's so sweet I probably wouldn't drink it. GRRR. I hope I don't have to toss it. Either way I'll wait it out and see what happens, just curious if anyone knows what MAY happen. > > > > Thanks, > > Kaisa > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2011 Report Share Posted March 27, 2011 SO my question still is, regardless of whether or not secondary fermentation is recommended, will it continue to get less sweet in the bottles? Then, if not, what could I do? I did put ginger and lemon in most of the bottles, so I think that putting it with another scoby is out of the question right? Thanks. Kaisa > > > > Hi, I am new to the group, but have been brewing for a few months. I started my own scobys with GT's tea. I use green tea and let it ferment for 7 days as a standard. Then I bottle it in grolsh like bottles and let it sit for another week or more. This last batch I changed tea to celestial seasons green and white tea mix because the box said smoother taste, and I was curious (that probably has nothing to do with my question) BUT I only could let it ferment for 5 days and bottled it because I was going to be gone for the next week and it would surely be too sour by the time I got back to it. Of corse it was still sweet- way sweeter than I would like or even stand to drink. My question is..... Will it keep fermenting and get less sweet as it sits in the bottles? SO, I could just let it sit longer before I drink it??? Or once it is bottled that's how it will be? > > > > Has anyone else bottled their tea early or have any input? Otherwise it's so sweet I probably wouldn't drink it. GRRR. I hope I don't have to toss it. Either way I'll wait it out and see what happens, just curious if anyone knows what MAY happen. > > > > Thanks, > > Kaisa > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2011 Report Share Posted March 28, 2011 ---------- Begin forwarded message ---------- Date: Mon, 28 Mar 2011 09:02:16 +0100 To: kaisajeanne25@... Subject: Re: brewing question Kaisa, As to your specific question about brews getting more acidic in the bottle: Not enough to make a big difference if the brew is REALLY too sweet. It needs proper aerobic fermentation to ferment out the sugar to proper acidity. In the bottle, under anaerobic condition, you may very well get alcohol instead of acidic compounds.... and there is, of course, the danger of exploding bottles ...... kombuchaly and aerobically, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html " Do not be afraid; I am the first and the last, and the living One; and I was dead, and behold I am alive forevermore, and I have the keys of death and of Hades. " (Jesus) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2011 Report Share Posted March 28, 2011 ---------- Begin forwarded message ---------- Date: Mon, 28 Mar 2011 09:02:16 +0100 To: kaisajeanne25@... Subject: Re: brewing question Kaisa, As to your specific question about brews getting more acidic in the bottle: Not enough to make a big difference if the brew is REALLY too sweet. It needs proper aerobic fermentation to ferment out the sugar to proper acidity. In the bottle, under anaerobic condition, you may very well get alcohol instead of acidic compounds.... and there is, of course, the danger of exploding bottles ...... kombuchaly and aerobically, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html " Do not be afraid; I am the first and the last, and the living One; and I was dead, and behold I am alive forevermore, and I have the keys of death and of Hades. " (Jesus) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2011 Report Share Posted March 28, 2011 ---------- Begin forwarded message ---------- Date: Mon, 28 Mar 2011 09:02:16 +0100 To: kaisajeanne25@... Subject: Re: brewing question Kaisa, As to your specific question about brews getting more acidic in the bottle: Not enough to make a big difference if the brew is REALLY too sweet. It needs proper aerobic fermentation to ferment out the sugar to proper acidity. In the bottle, under anaerobic condition, you may very well get alcohol instead of acidic compounds.... and there is, of course, the danger of exploding bottles ...... kombuchaly and aerobically, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html " Do not be afraid; I am the first and the last, and the living One; and I was dead, and behold I am alive forevermore, and I have the keys of death and of Hades. " (Jesus) Quote Link to comment Share on other sites More sharing options...
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