Re: Bottling questions

[Guest guest]

In message you wrote:

> I've read over and over that when it's time to bottle KT, you should

completely top it off before putting on the cap. Why? Wouldn't burst bottles

be less likely if some air were left on top? CAN I leave air on top? or Why

not?

Cris, I honestly think it makes any difference whether you leave a gap or

not. The professional who coached me in the Kombucha art drilled into

me NEVER to leave an air gap in the top. There was never an explanation

why, and not being a physicist, I don't know what the answer would be.

Precisely because of burst bottles I now bottle in pressure resistant

food grade bottles, the type fizzy spring water, soda, or pop come

in.

Even if you keep bottling in glass, if you leave the bottles at room

temperature, you need to uncap them occasionally and let the CO2 out,

decreasing the pressure. I do that even occasionally with the plastic

bottles when I feel them getting too tight.

The other alternative is to store them very cool very early on that

the yeasts in the liquid go dormant and stop fermenting the remaining

sugar quite so fast.

I'm glad you're pursuing the Kombucha hobby even through setbacks

and unwilling hubby. In the end you might even win him over :-)

At least you are only a secret Kombuchaholic getting healthier by

the day ;-)

Blessings of comfort and joy and no more burstificationa,

Margret:-))

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Minstrel@...

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Safety is not found in the absence of danger but in the presence of God.

[Guest guest]

Hello Cris,

I am a newbie also. I had a bottle explode too but I don't want to use

plastic. Gunther 's website instructions say,

Pour the beverage into bottles, which should be filled to the brim. Keep

about one tenth (10%) as starter for the next batch. Stopper the bottles

securely. I don't think it necessary to strain the fermented beverage through a

cloth. A certain amount of sediment is normal. It is due to the growth of

yeasts,

which produced the gas which aerates the beverage. The yeasts are said to

have some desirable positive effects on the human organism.

11. - To find ultimate satisfaction in this drink it should be allowed to

mature for a few days (at least 5 days), after having been bottled.

The activity of the bacterium is stopped because the bottling excludes the

air, while the yeast continues to work. If the bottles are securely stoppered,

the gas produced by the yeast's activities, is unable to escape. Thus an

effervescent drink is produced. For this a few days in the bottles is usually

sufficient; the Kombucha beverage, however, will keep well for months. Do not

worry: The yeast will stop the gas production at a certain point. It is

advisable to keep the beverage in a cool place.

I am trying this method. So far so good. hth

Muysana

_How to make your own Kombucha-Tea_ (http://www.kombu.de/anleit-e.htm)

_www.kombu.de/anleit-e.htm_ (http://www.kombu.de/anleit-e.htm)

[Guest guest]

In a message dated 12/9/2005 2:04:46 PM Central Standard Time,

vbaker@... writes:

I'm not sure what the answer is about the airspace.

Here is my two pennies worth on that. The scoby needs air to grow

properly--that is, the bacteria part. You don't want it to form in your KT so

you

fill the bottle to the top to remove as much air as possible. And, as double

insurance you keep the KT cold. The yeast doesn't need air to turn some of the

remaining sugar into a small amount (hopefully) of carbonation. Cold also

slows down this process but it will continue even so. Too much sugar and warm

temperature--and BOOM!

Carrol

[Guest guest]

Cris,

I think you might want to consider using plastic bottles? I like glass as

well, but it sounds like in your situation you need to minimize risk on

many levels. I'm concerned.

I'm not sure what the answer is about the airspace.

--V

At 02:57 AM 12/9/2005, you wrote:

>I've read over and over that when it's time to bottle KT, you should

>completely top it off before putting on the cap. Why? Wouldn't burst

>bottles be less likely if some air were left on top? CAN I leave air on

>top? or Why not?

>

> Thanks,

> Cris,

> who's feeling bewildered at the moment, and has already had to clean up

> after one burst bottle, which got her in a load of trouble with dear

> hubby, who has consequently forbidden her to brew KT, and she is now

> doing it on the sly.

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

>Even if you keep bottling in glass, if you leave the bottles at room

>temperature, you need to uncap them occasionally and let the CO2 out,

>decreasing the pressure. I do that even occasionally with the plastic

>bottles when I feel them getting too tight.

Margret I keep forgetting this is a possibility. Do you think it makes the

brew less effervescent? That's been my concern.

>I'm glad you're pursuing the Kombucha hobby even through setbacks

>and unwilling hubby. In the end you might even win him over :-)

>

>At least you are only a secret Kombuchaholic getting healthier by

>the day ;-)

That's a toughie. Definitely, could be way worse things to hide. Just,

very sorry things are in such a state of need to hide.

I would be very cross if someone tried to stop me from brewing my KT, so I

too am glad you're not stopping, Cris.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

In a message dated 12/9/2005 4:10:24 PM Central Standard Time,

Minstrel@... writes:

I have a few glass wine bottles lurking around somewhere.

I am very tempted to try the balloon method to see how and if it works.

Hi again. The balloon method works. But would strongly suggest a large,

good quality balloon tied on tight. Should it explode, could get messy. Seems

to me the best solution is to use the right amount of sugar to begin with

and only make it as needed or get an old refrid. and fill it up!

Carrol

[Guest guest]

In message you wrote:

>

> >Even if you keep bottling in glass, if you leave the bottles at room

> >temperature, you need to uncap them occasionally and let the CO2 out,

> >decreasing the pressure. I do that even occasionally with the plastic

> >bottles when I feel them getting too tight.

>

> Do you think it makes the brew less effervescent?

> That's been my concern.

,

In my experience it only gets rid of the first blast of extra gas.

There is still quite a lot dissolved in the liquid as well, so in the

end you should still have an elegant fizz.

The main consideration about the release of gas (and I'm not referring

to a certain other email yesterday ;-) is to prevent gas bottles exploding.

Releasing some of the pressure is only one possibility.

I've only just remembered a very ingenious method someone mentioned

a long time ago which was to use some very tight fitting balloons over

the neck of the glass bottle instead of a cork. As the gas increases, the

balloon grows in size and gives a good indication of the gas activity.

The worst thing that can happen is that the balloon flirts off the bottle,

kind of a safety valve.

As I don't bottle in glass I have never had to resort to that method

explosion prevention.

I have a few glass wine bottles lurking around somewhere.

I am very tempted to try the balloon method to see how and if it works.

pfff....psss....pf

Margret;-)

--

+---------------------------------------------------------------+

Minstrel@...

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

http://www.elijahlist.com

+---------------------------------------------------------------+

Difficulties do not come upon us as punishment, but as an opportunity.

[Guest guest]

I'm in too hot a climate to leave my brewed KT out for storage... haven't even

aged the newly decanted KT for a few days outside the fridge... so haven't

experienced this phenomena myself... mild fizziness is all I get... (I decant &

into the fridge...)

Yet, if I were to try increasing fizziness... or if I want to leave out a few

days to assist flavor, how warm a temp would be OK? What is the highest temp

people tried?

(If possible, please in Farenheit. Thanks!)

Also, when you're drinking it, the bottle empties (but not completely)... what

then? The bottle loses fizziness? Back in the fridge?

Thanks!

Lusana

rr19390123@... wrote:

In a message dated 12/9/2005 2:04:46 PM Central Standard Time,

vbaker@... writes:

I'm not sure what the answer is about the airspace.

Here is my two pennies worth on that. The scoby needs air to grow

properly--that is, the bacteria part. You don't want it to form in your KT so

you

fill the bottle to the top to remove as much air as possible. And, as double

insurance you keep the KT cold. The yeast doesn't need air to turn some of the

remaining sugar into a small amount (hopefully) of carbonation. Cold also

slows down this process but it will continue even so. Too much sugar and warm

temperature--and BOOM!

Carrol

[Guest guest]

Hi! I am getting ready to bottle and want to eliminate the possibility of

exploding bottles as much as possible! I have some GT bottles with their

caps or corks; Grolsch bottles with swivel caps;(all of which I have) or I

could buy those 10 oz. glass Club Soda bottles with plastic caps. Would

appreciate your input and has anyone ever had the Grolsch bottles explode?

If you leave them out of refrigerator for a few days to continue it's brew

and then refrigerate them, is there any chance of them getting explosive

before you put them in refrigerator? Also, how full do you fill them?

Appreciate all who is helping us learn the procedure of this wonderful brew

of KT!