Guest guest Posted January 8, 2012 Report Share Posted January 8, 2012 Since moving to Taos New Mexico, I don't get fizz on my second ferment. I know it is not recommended but I do it and have not had an explosion yet. Those of you who do the second ferment could share if their kombucha has ever suffered from altitude sickness. Will I ever have the effervescence I love again? Thanks, melissa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2012 Report Share Posted January 8, 2012 I live in the East Mtns in New Mexico and my Kombucha is very fizzy. I get fizz at the second bottling but have never had an explosion. But to be fair I have never left the bottles sitting out for more than 3 days. I also make ginger ale and root beer from fermentation without a problem. I do it all on my kitchen island. I do not know if it has altitude sickness. Maybe time will tell also what about temperature change? Is it at the same temp as where you lived before? Also the yeast and bacteria the scoby use here I'm sure is a little different. All in all I hope knowing I live in close to the same place and have great success, you'll feel encouraged! It might just need a little time to adjust! Sent from my iPhone > Since moving to Taos New Mexico, I don't get fizz on my second ferment. I know it is not recommended but I do it and have not had an explosion yet. Those of you who do the second ferment could share if their kombucha has ever suffered from altitude sickness. Will I ever have the effervescence I love again? Thanks, melissa > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2012 Report Share Posted January 8, 2012 I live in the East Mtns in New Mexico and my Kombucha is very fizzy. I get fizz at the second bottling but have never had an explosion. But to be fair I have never left the bottles sitting out for more than 3 days. I also make ginger ale and root beer from fermentation without a problem. I do it all on my kitchen island. I do not know if it has altitude sickness. Maybe time will tell also what about temperature change? Is it at the same temp as where you lived before? Also the yeast and bacteria the scoby use here I'm sure is a little different. All in all I hope knowing I live in close to the same place and have great success, you'll feel encouraged! It might just need a little time to adjust! Sent from my iPhone > Since moving to Taos New Mexico, I don't get fizz on my second ferment. I know it is not recommended but I do it and have not had an explosion yet. Those of you who do the second ferment could share if their kombucha has ever suffered from altitude sickness. Will I ever have the effervescence I love again? Thanks, melissa > > Quote Link to comment Share on other sites More sharing options...
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