Guest guest Posted January 10, 2012 Report Share Posted January 10, 2012 Hi. I've been brewing kombucha for a couple of months and am having trouble getting fizz. I am using the continuous brew method and recipe as shown here: http://www.westonaprice.org/food-features/continuous-brewing-kombucha I use a digital pH meter, and pour off and bottle into EZ cap bottles when the pH reaches 2.8. I do a secondary fermentation (I know it's not recommended) and have experimented with leaving the bottles out of the fridge for 4–9 days. I've also tried adding from no sugar to 1/4 teaspoon sugar directly to the bottles, as well as various berries, lemon, etc. before letting them sit. No matter what I try, I do not get ANY fizz. Any suggestions for what I might be doing wrong? Thanks! Quote Link to comment Share on other sites More sharing options...
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