Guest guest Posted December 3, 2010 Report Share Posted December 3, 2010 Question for you all, Recently we enlarged our production up to two jars at a time of Kombucha brewing. Now that means that we have a lot of finished product later that is hard to keep up with drinking it! So that gets me to wondering, now that it's Winter, can I store bottles outside for the second ferment to let them age? It's been rather cool (there's no way I can call it COLD since it's only been getting down to the 30's and 40's)so I figure it'll keep them from bursting. What do you all think? Many thanks, Tamara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2010 Report Share Posted December 3, 2010 Tamara, I have some that are months old, and I kept wondering on that myself,till now that i have more than what we consum, and it seems it gets better with age, especially in the right bottles. I store most of mine in the frig. . I have some in a cooler kept outside, about same temps as yours, and same with those..when opened they still have fizz,and the flavor is a dry.. champagne-like ..wonderful! Vintaged kombucha is special..well worth the effort. tte > > Question for you all, > Recently we enlarged our production up to two jars at a time of Kombucha brewing. > Now that means that we have a lot of finished product later that is hard to keep up with drinking it! > So that gets me to wondering, now that it's Winter, can I store bottles outside for the second ferment to let them age? > It's been rather cool (there's no way I can call it COLD since it's only been getting down to the 30's and 40's)so I figure it'll keep them from bursting. > What do you all think? > Many thanks, > Tamara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2010 Report Share Posted December 3, 2010 Tamara, I have some that are months old, and I kept wondering on that myself,till now that i have more than what we consum, and it seems it gets better with age, especially in the right bottles. I store most of mine in the frig. . I have some in a cooler kept outside, about same temps as yours, and same with those..when opened they still have fizz,and the flavor is a dry.. champagne-like ..wonderful! Vintaged kombucha is special..well worth the effort. tte > > Question for you all, > Recently we enlarged our production up to two jars at a time of Kombucha brewing. > Now that means that we have a lot of finished product later that is hard to keep up with drinking it! > So that gets me to wondering, now that it's Winter, can I store bottles outside for the second ferment to let them age? > It's been rather cool (there's no way I can call it COLD since it's only been getting down to the 30's and 40's)so I figure it'll keep them from bursting. > What do you all think? > Many thanks, > Tamara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2010 Report Share Posted December 5, 2010 ....strange it may seem that I like my plain ones best, in second ferment i add a little brownrice syrup, or similar, which gives undertones of caramel like flavor.. but I love raspberries, and still strawberries get better and better it seems . Fun fun fun.. tte > > > > Tamara, I have some that are months old, and I kept wondering on that myself,till now that i have more than what we consum, and it seems it gets better with age, especially in the right bottles. I store most of mine in the frig. . I have some in a cooler kept outside, about same temps as yours, and same with those..when opened they still have fizz,and the flavor is a dry.. champagne-like ..wonderful! > > > > Vintaged kombucha is special..well worth the effort. > > tte > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2010 Report Share Posted December 5, 2010 ....strange it may seem that I like my plain ones best, in second ferment i add a little brownrice syrup, or similar, which gives undertones of caramel like flavor.. but I love raspberries, and still strawberries get better and better it seems . Fun fun fun.. tte > > > > Tamara, I have some that are months old, and I kept wondering on that myself,till now that i have more than what we consum, and it seems it gets better with age, especially in the right bottles. I store most of mine in the frig. . I have some in a cooler kept outside, about same temps as yours, and same with those..when opened they still have fizz,and the flavor is a dry.. champagne-like ..wonderful! > > > > Vintaged kombucha is special..well worth the effort. > > tte > > > Quote Link to comment Share on other sites More sharing options...
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