Why do a secondary fermentation?

[Guest guest]

Dear Newbies,

Why do a secondary fermentation when the first one is good?

Be sure to use plenty of black tea and sugar and don't brew too long. Harvest

when it tastes good to you.

Don't move or shake the fermenting pot or it has to start a new baby all over

again.

It may be well to keep the mommas outside the fridge when not in use, Better to

keep the finished product in the refrig until you gain more experience..

It isn't necessasry to risk all that flying glass if you are just starting out.

Kombucha Tea often has plenty of fizz and buzz when harvested in six or seven

days. Less time if your climate is hot. Longer if you keep your house at 60

degrees F.

I have found that it can be stored in the refrig without filling the bottles to

the top if one just puts a thick layer of heavy plastic, the kind you would ship

a scoby in, under the lid.

It will stay the same and not sour for weeks if you tighten it well.

Relax and enjoy the simple ways of making KT until you have gained more

confidence.

All those complicated steps aren't really necessary. Happy brewing, newbies.

Blessings on you all. LOve. MArge.