Re: Best way to bottle up extra kombucha?/corks

[Guest guest]

Hi Margret and EveryOne,

Speaking of corks......when I was selling Kombucha Manna tea in the local health

food stores, I used corks for awhile, trying to find a way to seal the bottles

that would prevent them from exploding.

I learned that there are two types of corks: one straight edged and one tapered.

It is the tapered corks that theoretically should release the pressure if it

gets to high. The straight sided corks just stay there and the bottles break

instead.

Your idea of not putting the corks in tightly is also a good idea. Corks may or

may not release, if they are tightly stoppered, you can't be sure they will.

If anyone is planning to leave Kombucha in sealed bottles at room temperature

and not open it every day, it is a good idea to put the bottles inside a box or

container that would contain the forceful explosion that Kombucha is capable of

creating.

Happy Healthy brewing!

Peace, Love and Harmony,

Bev

>

> > So, beer bottles are ok to store the tea? and what about wine bottles?

>

> Yes, , I use them both, strong wine bottles especially, that have

> had a bubbly drink in before.

> I do 'burp' the bottles every few days, to get rid of any excess

> CO2 pressure.

>

> I have found corks especially useful, as they provide extra safety, as

> they pop out under too much pressure. (I leave the bottles half-stoppered!).

>

> Recycle the bottles by any means, clean them well in hot water (I avoid suds)

> If bottles are very old and grimy, I sterilise them with bleach and then

> rinse them extremely thoroughly in clear water.

>

> Glass bottles always command a certain amount of vigilance and common sense;

> then you should have no problems!

>

> Blessings,

>

> Margret:-)

> --

> +------------------ Minstrel@... --------------------+

> http://www.therpc.f9.co.uk/family/scobygrow/home.html

> http://bavarianminstrel.wordpress.com

> http://www.hebrew4christians.com/index.html

> creation.com

> We learn to pray by praying.

>

[Guest guest]

Hi Margret and EveryOne,

Speaking of corks......when I was selling Kombucha Manna tea in the local health

food stores, I used corks for awhile, trying to find a way to seal the bottles

that would prevent them from exploding.

I learned that there are two types of corks: one straight edged and one tapered.

It is the tapered corks that theoretically should release the pressure if it

gets to high. The straight sided corks just stay there and the bottles break

instead.

Your idea of not putting the corks in tightly is also a good idea. Corks may or

may not release, if they are tightly stoppered, you can't be sure they will.

If anyone is planning to leave Kombucha in sealed bottles at room temperature

and not open it every day, it is a good idea to put the bottles inside a box or

container that would contain the forceful explosion that Kombucha is capable of

creating.

Happy Healthy brewing!

Peace, Love and Harmony,

Bev

>

> > So, beer bottles are ok to store the tea? and what about wine bottles?

>

> Yes, , I use them both, strong wine bottles especially, that have

> had a bubbly drink in before.

> I do 'burp' the bottles every few days, to get rid of any excess

> CO2 pressure.

>

> I have found corks especially useful, as they provide extra safety, as

> they pop out under too much pressure. (I leave the bottles half-stoppered!).

>

> Recycle the bottles by any means, clean them well in hot water (I avoid suds)

> If bottles are very old and grimy, I sterilise them with bleach and then

> rinse them extremely thoroughly in clear water.

>

> Glass bottles always command a certain amount of vigilance and common sense;

> then you should have no problems!

>

> Blessings,

>

> Margret:-)

> --

> +------------------ Minstrel@... --------------------+

> http://www.therpc.f9.co.uk/family/scobygrow/home.html

> http://bavarianminstrel.wordpress.com

> http://www.hebrew4christians.com/index.html

> creation.com

> We learn to pray by praying.

>

[Guest guest]

Hi Margret and EveryOne,

Speaking of corks......when I was selling Kombucha Manna tea in the local health

food stores, I used corks for awhile, trying to find a way to seal the bottles

that would prevent them from exploding.

I learned that there are two types of corks: one straight edged and one tapered.

It is the tapered corks that theoretically should release the pressure if it

gets to high. The straight sided corks just stay there and the bottles break

instead.

Your idea of not putting the corks in tightly is also a good idea. Corks may or

may not release, if they are tightly stoppered, you can't be sure they will.

If anyone is planning to leave Kombucha in sealed bottles at room temperature

and not open it every day, it is a good idea to put the bottles inside a box or

container that would contain the forceful explosion that Kombucha is capable of

creating.

Happy Healthy brewing!

Peace, Love and Harmony,

Bev

>

> > So, beer bottles are ok to store the tea? and what about wine bottles?

>

> Yes, , I use them both, strong wine bottles especially, that have

> had a bubbly drink in before.

> I do 'burp' the bottles every few days, to get rid of any excess

> CO2 pressure.

>

> I have found corks especially useful, as they provide extra safety, as

> they pop out under too much pressure. (I leave the bottles half-stoppered!).

>

> Recycle the bottles by any means, clean them well in hot water (I avoid suds)

> If bottles are very old and grimy, I sterilise them with bleach and then

> rinse them extremely thoroughly in clear water.

>

> Glass bottles always command a certain amount of vigilance and common sense;

> then you should have no problems!

>

> Blessings,

>

> Margret:-)

> --

> +------------------ Minstrel@... --------------------+

> http://www.therpc.f9.co.uk/family/scobygrow/home.html

> http://bavarianminstrel.wordpress.com

> http://www.hebrew4christians.com/index.html

> creation.com

> We learn to pray by praying.

>

[Guest guest]

We buy organic wine that has a screw on lid for the wine bottle. Considering

using that by placing it on rather then screwing it on. Also have some old

Kombucha bottles with screw on lids. Will try this.

Cheryl

> >

> > > So, beer bottles are ok to store the tea? and what about wine bottles?

> >

> > Yes, , I use them both, strong wine bottles especially, that have

> > had a bubbly drink in before.

> > I do 'burp' the bottles every few days, to get rid of any excess

> > CO2 pressure.

> >

> > I have found corks especially useful, as they provide extra safety, as

> > they pop out under too much pressure. (I leave the bottles half-stoppered!).

> >

> > Recycle the bottles by any means, clean them well in hot water (I avoid

suds)

> > If bottles are very old and grimy, I sterilise them with bleach and then

> > rinse them extremely thoroughly in clear water.

> >

> > Glass bottles always command a certain amount of vigilance and common sense;

> > then you should have no problems!

> >

> > Blessings,

> >

> > Margret:-)

> > --

> > +------------------ Minstrel@ --------------------+

> > http://www.therpc.f9.co.uk/family/scobygrow/home.html

> > http://bavarianminstrel.wordpress.com

> > http://www.hebrew4christians.com/index.html

> > creation.com

> > We learn to pray by praying.

> >

>

[Guest guest]

We buy organic wine that has a screw on lid for the wine bottle. Considering

using that by placing it on rather then screwing it on. Also have some old

Kombucha bottles with screw on lids. Will try this.

Cheryl

> >

> > > So, beer bottles are ok to store the tea? and what about wine bottles?

> >

> > Yes, , I use them both, strong wine bottles especially, that have

> > had a bubbly drink in before.

> > I do 'burp' the bottles every few days, to get rid of any excess

> > CO2 pressure.

> >

> > I have found corks especially useful, as they provide extra safety, as

> > they pop out under too much pressure. (I leave the bottles half-stoppered!).

> >

> > Recycle the bottles by any means, clean them well in hot water (I avoid

suds)

> > If bottles are very old and grimy, I sterilise them with bleach and then

> > rinse them extremely thoroughly in clear water.

> >

> > Glass bottles always command a certain amount of vigilance and common sense;

> > then you should have no problems!

> >

> > Blessings,

> >

> > Margret:-)

> > --

> > +------------------ Minstrel@ --------------------+

> > http://www.therpc.f9.co.uk/family/scobygrow/home.html

> > http://bavarianminstrel.wordpress.com

> > http://www.hebrew4christians.com/index.html

> > creation.com

> > We learn to pray by praying.

> >

>

[Guest guest]

Thank you! I was about to ask what to do about this... putting them in a

container is a great idea.

I think I'll try corks too.

> >

> > > So, beer bottles are ok to store the tea? and what about wine bottles?

> >

> > Yes, , I use them both, strong wine bottles especially, that have

> > had a bubbly drink in before.

> > I do 'burp' the bottles every few days, to get rid of any excess

> > CO2 pressure.

> >

> > I have found corks especially useful, as they provide extra safety, as

> > they pop out under too much pressure. (I leave the bottles half-stoppered!).

> >

> > Recycle the bottles by any means, clean them well in hot water (I avoid

suds)

> > If bottles are very old and grimy, I sterilise them with bleach and then

> > rinse them extremely thoroughly in clear water.

> >

> > Glass bottles always command a certain amount of vigilance and common sense;

> > then you should have no problems!

> >

> > Blessings,

> >

> > Margret:-)

> > --

> > +------------------ Minstrel@ --------------------+

> > http://www.therpc.f9.co.uk/family/scobygrow/home.html

> > http://bavarianminstrel.wordpress.com

> > http://www.hebrew4christians.com/index.html

> > creation.com

> > We learn to pray by praying.

> >

>

[Guest guest]

Thank you! I was about to ask what to do about this... putting them in a

container is a great idea.

I think I'll try corks too.

> >

> > > So, beer bottles are ok to store the tea? and what about wine bottles?

> >

> > Yes, , I use them both, strong wine bottles especially, that have

> > had a bubbly drink in before.

> > I do 'burp' the bottles every few days, to get rid of any excess

> > CO2 pressure.

> >

> > I have found corks especially useful, as they provide extra safety, as

> > they pop out under too much pressure. (I leave the bottles half-stoppered!).

> >

> > Recycle the bottles by any means, clean them well in hot water (I avoid

suds)

> > If bottles are very old and grimy, I sterilise them with bleach and then

> > rinse them extremely thoroughly in clear water.

> >

> > Glass bottles always command a certain amount of vigilance and common sense;

> > then you should have no problems!

> >

> > Blessings,

> >

> > Margret:-)

> > --

> > +------------------ Minstrel@ --------------------+

> > http://www.therpc.f9.co.uk/family/scobygrow/home.html

> > http://bavarianminstrel.wordpress.com

> > http://www.hebrew4christians.com/index.html

> > creation.com

> > We learn to pray by praying.

> >

>

[Guest guest]

Hi ,

I do not recommend keeping Kombucha sealed in a bottle at room temperature

unless you open it completely every day without exception.

However, for those who are going to do it anyway, then keeping it in a strong

container like a metal cooler, would be safer than not doing so. If you have

ever heard a bottle of Kombucha explode you would never take the chance. They

explode like a grenade with glass shards flying everywhere. Not safe!

IMHO it is best to keep Kombucha at room temperature unsealed or refrigerate it.

Peace, Love and Harmony,

Bev

> > >

> > > > So, beer bottles are ok to store the tea? and what about wine bottles?

> > >

> > > Yes, , I use them both, strong wine bottles especially, that have

> > > had a bubbly drink in before.

> > > I do 'burp' the bottles every few days, to get rid of any excess

> > > CO2 pressure.

> > >

> > > I have found corks especially useful, as they provide extra safety, as

> > > they pop out under too much pressure. (I leave the bottles

half-stoppered!).

> > >

> > > Recycle the bottles by any means, clean them well in hot water (I avoid

suds)

> > > If bottles are very old and grimy, I sterilise them with bleach and then

> > > rinse them extremely thoroughly in clear water.

> > >

> > > Glass bottles always command a certain amount of vigilance and common

sense;

> > > then you should have no problems!

> > >

> > > Blessings,

> > >

> > > Margret:-)

> > > --

> > > +------------------ Minstrel@ --------------------+

> > > http://www.therpc.f9.co.uk/family/scobygrow/home.html

> > > http://bavarianminstrel.wordpress.com

> > > http://www.hebrew4christians.com/index.html

> > > creation.com

> > > We learn to pray by praying.

> > >

> >

>

[Guest guest]

Hi ,

I do not recommend keeping Kombucha sealed in a bottle at room temperature

unless you open it completely every day without exception.

However, for those who are going to do it anyway, then keeping it in a strong

container like a metal cooler, would be safer than not doing so. If you have

ever heard a bottle of Kombucha explode you would never take the chance. They

explode like a grenade with glass shards flying everywhere. Not safe!

IMHO it is best to keep Kombucha at room temperature unsealed or refrigerate it.

Peace, Love and Harmony,

Bev

> > >

> > > > So, beer bottles are ok to store the tea? and what about wine bottles?

> > >

> > > Yes, , I use them both, strong wine bottles especially, that have

> > > had a bubbly drink in before.

> > > I do 'burp' the bottles every few days, to get rid of any excess

> > > CO2 pressure.

> > >

> > > I have found corks especially useful, as they provide extra safety, as

> > > they pop out under too much pressure. (I leave the bottles

half-stoppered!).

> > >

> > > Recycle the bottles by any means, clean them well in hot water (I avoid

suds)

> > > If bottles are very old and grimy, I sterilise them with bleach and then

> > > rinse them extremely thoroughly in clear water.

> > >

> > > Glass bottles always command a certain amount of vigilance and common

sense;

> > > then you should have no problems!

> > >

> > > Blessings,

> > >

> > > Margret:-)

> > > --

> > > +------------------ Minstrel@ --------------------+

> > > http://www.therpc.f9.co.uk/family/scobygrow/home.html

> > > http://bavarianminstrel.wordpress.com

> > > http://www.hebrew4christians.com/index.html

> > > creation.com

> > > We learn to pray by praying.

> > >

> >

>

[Guest guest]

Hi and EveryOne,

I bottled and flavored hundreds of bottles of KT that I then sold to local

health food stores. Never stored them sealed at room temperature. They were

still flavored and fizzy.

I never let KT sit out for more than a few hours during which time I put some

flavoring in 1/2 gallon bottles for about an hour and then bottled the flavored

KT in smaller bottles and refrigerated it. No problems.

You do not need to let your bottled KT that is sealed, sit at room temperature

at all. IF a person is home every day and drinking the KT once or several times

a day then opening the bottle on the counter is no big deal.

However, if you are away, or might forget to open the bottles, it is best not to

put them there in the first place. First do no harm!

Peace, Love and Harmony,

Bev

>

> This is something that concerns me. I am new to this and all of the

conflicting information is confusing. I would like to flavour; I would also

like to get more fizz but the idea of explosions makes me quite afraid of doing

second fermentation. If you open it everyday won't you just lose that fizz that

you've been after and if you keep it in a safe box, you have to take it out at

some point which means it is in your hands and perhaps near your face. How do

you flavour safely!

>

[Guest guest]

Hi and EveryOne,

I bottled and flavored hundreds of bottles of KT that I then sold to local

health food stores. Never stored them sealed at room temperature. They were

still flavored and fizzy.

I never let KT sit out for more than a few hours during which time I put some

flavoring in 1/2 gallon bottles for about an hour and then bottled the flavored

KT in smaller bottles and refrigerated it. No problems.

You do not need to let your bottled KT that is sealed, sit at room temperature

at all. IF a person is home every day and drinking the KT once or several times

a day then opening the bottle on the counter is no big deal.

However, if you are away, or might forget to open the bottles, it is best not to

put them there in the first place. First do no harm!

Peace, Love and Harmony,

Bev

>

> This is something that concerns me. I am new to this and all of the

conflicting information is confusing. I would like to flavour; I would also

like to get more fizz but the idea of explosions makes me quite afraid of doing

second fermentation. If you open it everyday won't you just lose that fizz that

you've been after and if you keep it in a safe box, you have to take it out at

some point which means it is in your hands and perhaps near your face. How do

you flavour safely!

>

[Guest guest]

Hi and EveryOne,

I bottled and flavored hundreds of bottles of KT that I then sold to local

health food stores. Never stored them sealed at room temperature. They were

still flavored and fizzy.

I never let KT sit out for more than a few hours during which time I put some

flavoring in 1/2 gallon bottles for about an hour and then bottled the flavored

KT in smaller bottles and refrigerated it. No problems.

You do not need to let your bottled KT that is sealed, sit at room temperature

at all. IF a person is home every day and drinking the KT once or several times

a day then opening the bottle on the counter is no big deal.

However, if you are away, or might forget to open the bottles, it is best not to

put them there in the first place. First do no harm!

Peace, Love and Harmony,

Bev

>

> This is something that concerns me. I am new to this and all of the

conflicting information is confusing. I would like to flavour; I would also

like to get more fizz but the idea of explosions makes me quite afraid of doing

second fermentation. If you open it everyday won't you just lose that fizz that

you've been after and if you keep it in a safe box, you have to take it out at

some point which means it is in your hands and perhaps near your face. How do

you flavour safely!

>

[Guest guest]

Hi Lyn and EveryOne,

From the list FiLES section:

How To Increase the Carbonation in KT:

Lots of people like their Kombucha to be carbonated or fizzy.

My Kombucha is very carbonated when I first decant it without any further

processing. It is so carbonated that there is a " cold draft,' like you might get

from beer, when pouring it from the brewing jar.

Here are some techniques that I believe make a brew with more fizz.

* Leave lots of Kombucha Colonies (SCOBY) in your fermenting jar.

*Use at least 1 & 1/2 cups of sugar for each gallon ( if you don't like your KT

sweet let it ferment a few days longer).

*Take the " starter tea " for your next batch ( at least 10% of the volume) from

the _bottom_ of your brewing jar.

If following these guidelines for a month or so does not give you fizzy KT then

try to get some starter KT from a friend who has fizzy KT to introduce more

yeasts into your brew.

I've been making KT since 1994 and all of my brews using this method have been

both delicious and fizzy!

Peace, Love and Harmony,

Bev

> >

> > This is something that concerns me. I am new to this and all of the

> >conflicting information is confusing. I would like to flavour; I would also

> >like to get more fizz but the idea of explosions makes me quite afraid of

doing

> >second fermentation. If you open it everyday won't you just lose that fizz

that

> >you've been after and if you keep it in a safe box, you have to take it out

at

> >some point which means it is in your hands and perhaps near your face. How

do

> >you flavour safely!

> >

>

>

>

>

>

[Guest guest]

Hi Lyn and EveryOne,

From the list FiLES section:

How To Increase the Carbonation in KT:

Lots of people like their Kombucha to be carbonated or fizzy.

My Kombucha is very carbonated when I first decant it without any further

processing. It is so carbonated that there is a " cold draft,' like you might get

from beer, when pouring it from the brewing jar.

Here are some techniques that I believe make a brew with more fizz.

* Leave lots of Kombucha Colonies (SCOBY) in your fermenting jar.

*Use at least 1 & 1/2 cups of sugar for each gallon ( if you don't like your KT

sweet let it ferment a few days longer).

*Take the " starter tea " for your next batch ( at least 10% of the volume) from

the _bottom_ of your brewing jar.

If following these guidelines for a month or so does not give you fizzy KT then

try to get some starter KT from a friend who has fizzy KT to introduce more

yeasts into your brew.

I've been making KT since 1994 and all of my brews using this method have been

both delicious and fizzy!

Peace, Love and Harmony,

Bev

> >

> > This is something that concerns me. I am new to this and all of the

> >conflicting information is confusing. I would like to flavour; I would also

> >like to get more fizz but the idea of explosions makes me quite afraid of

doing

> >second fermentation. If you open it everyday won't you just lose that fizz

that

> >you've been after and if you keep it in a safe box, you have to take it out

at

> >some point which means it is in your hands and perhaps near your face. How

do

> >you flavour safely!

> >

>

>

>

>

>

[Guest guest]

Hi Lyn and EveryOne,

FYI I no longer make and sell Kombucha Manna Tea just make it for friends and

family now. It was back braking work making a large amount of KT and bottling it

in glass, labeling it and delivering it to local health food stores. You really

need a factory to do it on an ongoing basis.

So I have one continuing fermentation vessel going and just add the new tea,

sugar, water to it and then take some of the KT from the bottom with the spigot

and pour it on top of the SCOBY which remains in the brew all the time.

Every once in awhile, I take the whole thing apart, clean it with hot water and

then reassemble and begin anew. Very simple and works every time.

Peace, Love and Harmony,

Bev

Kombucha: How To Make Kombucha Manual Kindle Edition

http://amazon.com/dp/B0044XV8FA

>

>

>

>

>

>

> ________________________________

>

> >>>>*Take the " starter tea " for your next batch ( at least 10% of the volume)

from

> >>>>the _bottom_ of your brewing jar.<<<<

>

>

> How can you do this if you brew in a continuous brew crock or sun tea jug

which

> both have the spigot at the bottom? Errr, I guess I just need to find out how

> to even fit two continuous brew crocks into the whole fermenting thing. I only

> have a couple of gallon jugs right now, so I haven't thought far enough ahead

> about this until you put these tips on the list. It sounds like you mass

> produce, so you are probably a regular brewery. So how do you do this?

> >

> >

> >

[Guest guest]

Hi Lyn and EveryOne,

FYI I no longer make and sell Kombucha Manna Tea just make it for friends and

family now. It was back braking work making a large amount of KT and bottling it

in glass, labeling it and delivering it to local health food stores. You really

need a factory to do it on an ongoing basis.

So I have one continuing fermentation vessel going and just add the new tea,

sugar, water to it and then take some of the KT from the bottom with the spigot

and pour it on top of the SCOBY which remains in the brew all the time.

Every once in awhile, I take the whole thing apart, clean it with hot water and

then reassemble and begin anew. Very simple and works every time.

Peace, Love and Harmony,

Bev

Kombucha: How To Make Kombucha Manual Kindle Edition

http://amazon.com/dp/B0044XV8FA

>

>

>

>

>

>

> ________________________________

>

> >>>>*Take the " starter tea " for your next batch ( at least 10% of the volume)

from

> >>>>the _bottom_ of your brewing jar.<<<<

>

>

> How can you do this if you brew in a continuous brew crock or sun tea jug

which

> both have the spigot at the bottom? Errr, I guess I just need to find out how

> to even fit two continuous brew crocks into the whole fermenting thing. I only

> have a couple of gallon jugs right now, so I haven't thought far enough ahead

> about this until you put these tips on the list. It sounds like you mass

> produce, so you are probably a regular brewery. So how do you do this?

> >

> >

> >

[Guest guest]

Hi Lyn and EveryOne,

FYI I no longer make and sell Kombucha Manna Tea just make it for friends and

family now. It was back braking work making a large amount of KT and bottling it

in glass, labeling it and delivering it to local health food stores. You really

need a factory to do it on an ongoing basis.

So I have one continuing fermentation vessel going and just add the new tea,

sugar, water to it and then take some of the KT from the bottom with the spigot

and pour it on top of the SCOBY which remains in the brew all the time.

Every once in awhile, I take the whole thing apart, clean it with hot water and

then reassemble and begin anew. Very simple and works every time.

Peace, Love and Harmony,

Bev

Kombucha: How To Make Kombucha Manual Kindle Edition

http://amazon.com/dp/B0044XV8FA

>

>

>

>

>

>

> ________________________________

>

> >>>>*Take the " starter tea " for your next batch ( at least 10% of the volume)

from

> >>>>the _bottom_ of your brewing jar.<<<<

>

>

> How can you do this if you brew in a continuous brew crock or sun tea jug

which

> both have the spigot at the bottom? Errr, I guess I just need to find out how

> to even fit two continuous brew crocks into the whole fermenting thing. I only

> have a couple of gallon jugs right now, so I haven't thought far enough ahead

> about this until you put these tips on the list. It sounds like you mass

> produce, so you are probably a regular brewery. So how do you do this?

> >

> >

> >

[Guest guest]

Hi Lyn and EveryOne,

You could do it that way. I usually just decant a glass as I am going to drink

it and if the brew ferments long enough to get too sour then I add new tea,

sugar, water mixture. Pour some finished KT from the spout on top and let the

whole thing continue to ferment....

Peace, Love and Harmony,

Bev

> >

> >

> >

> >

> >

> >

> > ________________________________

> > From: yoganandaom <OM@>

> > >>>>*Take the " starter tea " for your next batch ( at least 10% of the

volume)

> >from

> >

> > >>>>the _bottom_ of your brewing jar.<<<<

> >

> >

> > How can you do this if you brew in a continuous brew crock or sun tea jug

which

> >

> > both have the spigot at the bottom? Errr, I guess I just need to find out

how

>

> > to even fit two continuous brew crocks into the whole fermenting thing. I

only

>

> > have a couple of gallon jugs right now, so I haven't thought far enough

ahead

> > about this until you put these tips on the list. It sounds like you mass

> > produce, so you are probably a regular brewery. So how do you do this?

> > >

> > >

> > >