13b. Re: GT Caps tip!

[Guest guest]

If you're going to bottle your kombucha tea for long term

storage here's a few suggestion.

1. long thin neck bottles are preferable. These are mostly

seen in beer and wine bottles as it controls the active

fermentation better.

2. brown bottles (or dark colored) bottles are preferred as

they can keep out the light which will affect the ferment.

3. The amount of air space will affect your ferment. Too

much will cause the ferment to sour

4. there is no need to refrigerate but the temperatures will

affect the ferment

5. mark and date your brew for reference latter.

6. Ideal time to add flavors, spices and herbs. medicinal

herbs as well.

7. Glass may explode and break. I urge caution in the

proximity of small children (adults I feel are on their

own). Corks add a level of safety, as long as they are kept

moist by laying the bottles on the side and turning

occasionally. Yet even corked bottles may explode.

8. Plastic, as in water bottles with screw on caps are easy

and safe (except for the glass vs. plastic question) and you

can readily tell how the ferment is by the pressure on the

bottle. You can also wrap in a paper bag to avoid light. The

Pereira (spelling !) bottles look good.

9. A good source of new and recycled bottles are available

at beer and Wine Hobby shops. Also available are bottle

cleaners, dryers, caps and cappers, and additives;

stabilizers, fining, clarifying, racking, etc. all which can

help you create a exquisite kombucha tea.

10. most people I know drink right away. Uncapped or left

with a large amount of air in the KT container in the fridge

will maintain its taste for only one or two days. Usually by

the third day the taste has moved on. Running it through a

cheesecloth doubled over a few times will reduce the

sourness slightly and create a little more fizz.

live free and healthy

Ed Kasper L.Ac. A professional kombuchaist