Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 Greetings once more first, I would like to thank those who responded to my first inquisitions regarding KT. Thanks to everyone and have no fear, I know better than to imply to any female that she is gaining weight - I love running but doubt I can outrun fired projectiles or automobiles for too long. My question for today is this: I just finished fermenting my second batch of KT. 10 days on top of the fridge and 4 days in the fridge mellowing out. This batch is not so mellow. The first batch was smooth and tasty like a nice cup of apple cider but this second batch, this second batch might just put hair on my chest by the time I am finished drinking it. Now I would not mind it too much but my wife might have a few reservations regarding her own so I am wondering should I let it ferment longer outside the fridge to get a more mellow taste or shorter. The temperature on top of the fridge is around 72 degrees and it is not in direct sunlight. The fridge does not actually vibrate much if any at all but I am wondering if I need to lengthen or shorten my fermenting period. Ivan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 Probably shorten, you should start tasting around 6 to 8 days, and base according to that. I mix mine oh-so-strong stuff with apple juice and it goes down pretty easily. --ph > > Greetings once more > first, I would like to thank those who responded to my first > inquisitions regarding KT. Thanks to everyone and have no fear, I know > better than to imply to any female that she is gaining weight - I love > running but doubt I can outrun fired projectiles or automobiles for too > long. > My question for today is this: I just finished fermenting my second > batch of KT. 10 days on top of the fridge and 4 days in the fridge > mellowing out. This batch is not so mellow. The first batch was smooth and > tasty like a nice cup of apple cider but this second batch, this second > batch might just put hair on my chest by the time I am finished drinking > it. Now I would not mind it too much but my wife might have a few > reservations regarding her own so I am wondering should I let it ferment > longer outside the fridge to get a more mellow taste or shorter. The > temperature on top of the fridge is around 72 degrees and it is not in > direct sunlight. The fridge does not actually vibrate much if any at all > but I am wondering if I need to lengthen or shorten my fermenting period. > > Ivan > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 In message you wrote: > Greetings once more > first, I would like to thank those who responded to my first inquisitions regarding KT. Thanks to everyone and have no fear, I know better than to imply to any female that she is gaining weight - I love running but doubt I can outrun fired projectiles or automobiles for too long. > My question for today is this: I just finished fermenting my second batch of KT. 10 days on top of the fridge and 4 days in the fridge mellowing out. This batch is not so mellow. The first batch was smooth and tasty like a nice cup of apple cider but this second batch, this second batch might just put hair on my chest by the time I am finished drinking it. Now I would not mind it too much but my wife might have a few reservations regarding her own so I am wondering should I let it ferment longer outside the fridge to get a more mellow taste or shorter. The temperature on top of the fridge is around 72 degrees and it is not in direct sunlight. The fridge does not actually vibrate much if any at all but I am wondering if I need to lengthen or shorten my fermenting period. > Hi Ivan, Kombucha doesn't like the fridge (unlike Kefir!) it is entirely the WRONG fermenting environment. I think, the reason that your second brew is so much more acidc is that the yeast is starting to dominate your brew and sour it too quickly. The antidote is to get rid of the yeast sludge on the bottom of your fermentation container every time you bottle. The secret of a nice tasting brew is to allow the bacteria to predominate by curbing the yeast side. Always take the starter liquid from the top of your brew - that's where the bacteria congregate. The heavier yeasties are richly populating the nether regions of the brew, so you want to avoid those in your starter liquid. While you have the KT that is may be too acidic, it is still very beneficial, if not extra beneficial. You can mix it with water and add a little sweetener or fruit juice to make it more palatable. For Kombucha brewing room temperature is always the best. Your 72F/22C is an ideal brewing temperature. Mine is cooler than that. Kombucha works across quite a wide band of temperatures, but the warmer climates encourage the yeast, so you got to keep busy weeding it out as much as possible. You need to try your brew around day 7, that's when it should be done in your temperatures. You need to try it then with a straw and bottle slightly on the sweet side. Don't worry, Ivan, with a bit of patience and perseverance, you will soon get the hang of it. All the best in your KT adventure, Margret:-) -- +---------------------------------------------------------------+ Minstrel@... <)))<>< http://www.therpc.f9.co.uk <)))<>< http://www.AnswersInGenesis.com http://www.lamblion.com/ +---------------------------------------------------------------+ A truly happy person is one who can enjoy the scenery on a detour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 > > My question for today is this: I just finished fermenting my second > batch of KT. 10 days on top of the fridge and 4 days in the fridge > mellowing out. This batch is not so mellow. The first batch was smooth > and tasty like a nice cup of apple cider but this second batch, this > second batch might just put hair on my chest by the time I am finished > drinking it. Now I would not mind it too much but my wife might have a > few reservations regarding her own so I am wondering should I let it > ferment longer outside the fridge to get a more mellow taste or > shorter. The temperature on top of the fridge is around 72 degrees and > it is not in direct sunlight. The fridge does not actually vibrate much > if any at all but I am wondering if I need to lengthen or shorten my > fermenting period. Definitely start tasting your KT as early as the 4th or 5th day. 10 days is probably too long considering you have 72 degree F brewing environment. Also, as Margret said, make sure you always take your starter for the next brew from the top of the vessel (I take mine out before moving the SCOBY), to maximize bacteria counts and minimize yeast counts. If you *always* take your starter this way, you'll stay in balance. After I remove my starter, I take out the SCOBY, stir the remaining brew, and bottle. If you don't bottle when there is still some sweetness in the brew, there's no sugar left to create carbonation in the secondary period. So choosing the moment to bottle is an art. For those who are bottling with secondary fermentation, the brew needs to pulled a tiny bit early. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
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