Guest guest Posted December 7, 2006 Report Share Posted December 7, 2006 Adding fruit increatses production of gases tenfold. Even without fruit you should still be burping it DAILY...Even without fruit Kombucha is not a predictable ferment, one batch can produce twice as much gas, twice as fast as the last batch. That is why it's important to release gas every day until you have an idea of what kind of production you have going on. Beau > > YEP, it happened. My last batch came out 3 days ago, so I started my > 2nd ferment with the gojiberries. I added about 30 to a gallon bottle. > I forgot to burp the bottle, which I usually do on day 2. > > On day 3, it EXPLODED and send shards of glass 4 feet in every > direction. If someone was anywhere near it they probably would have > been seriously injured. Cleaning 1 gallon of tea off the floor and > behind the fridge and stove was no picnic, but getting that glass off > the floor from yards away was scary. I think looking back the that > bottle had a small imperfection in in. This has never happened before. > > My hubby was in the living room, he said he thought a bomb went off. > It must have taken years off his life. Lucky for me I decided seconds > before to take my dogs outside and we missed the trumatic portion. But > had any one been near they probably would have had schrapnel > thoughtout their body. There was glass stuck into the ceiling!! > > Has anyone else had this happen?? > > You know I " m really bummed cause now I don't have enough ktea to make > it through till my next batch ferments. > > WAAAA!! > > > -- Evolving Creations Glass www.evolvingcreations.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2006 Report Share Posted December 7, 2006 Hi Luana and Everyone, Yes, this can happen to anyone who bottles in glass and leaves it outside the refrigerator.......one of the gallon bottles I had stored in the winter in my garage exploded as Spring came along and it too sounded like a bomb. I was upstairs, no one in the garage, - but everyone needs to understand the force with which Kombucha under pressure can explode. That is why it should be refrigerated a few days at most after being bottled in glass....it was probably the addition of the Goji Berries that made the carbonation build up so fast, but it could have just been the warmth of your kitchen. One of my friends had a bottle of Kombucha explode that was too near their wood stove over night. It is fortunate that, so far, no one has been hurt by flying glass from an explosion of Kombucha tea bottled in glass. Please everyone, take note! Also whenever you recommend that people do a second fermentation at room temperature you must alert them to the possibility of an explosion....it is a real possibility and has happened to many people who have reported various explosion incidents on this list over the years. Please Be Careful! Peace, Love and Harmony, Bev > > YEP, it happened. My last batch came out 3 days ago, so I started my > 2nd ferment with the gojiberries. I added about 30 to a gallon bottle. > I forgot to burp the bottle, which I usually do on day 2. > > On day 3, it EXPLODED and send shards of glass 4 feet in every > direction. If someone was anywhere near it they probably would have > been seriously injured. Cleaning 1 gallon of tea off the floor and > behind the fridge and stove was no picnic, but getting that glass off > the floor from yards away was scary. I think looking back the that > bottle had a small imperfection in in. This has never happened before. > > My hubby was in the living room, he said he thought a bomb went off. > It must have taken years off his life. Lucky for me I decided seconds > before to take my dogs outside and we missed the trumatic portion. But > had any one been near they probably would have had schrapnel > thoughtout their body. There was glass stuck into the ceiling!! > > Has anyone else had this happen?? > > You know I " m really bummed cause now I don't have enough ktea to make > it through till my next batch ferments. > > WAAAA!! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2006 Report Share Posted December 7, 2006 >It is fortunate that, so far, no one has been hurt by flying glass >from an explosion of Kombucha tea bottled in glass. Please everyone, >take note! Also whenever you recommend that people do a second >fermentation at room temperature you must alert them to the >possibility of an explosion....it is a real possibility and has >happened to many people who have reported various explosion incidents >on this list over the years. Please Be Careful! I agree. My bottles sit around for a few days max before being drunk. And, it is of particular concern when using bottles and jars that were not designed to be used for pressurized contents. --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...
Guest guest Posted December 7, 2006 Report Share Posted December 7, 2006 My understanding from the owner of Laurel Farms (www.laurelfarms.com) is the glucornic acid gets squelched when fruit, berries or anything is added to the tea - except distilled water. I have yet to have an explosion as I have yet to have that much. I give so much away for people to get on t or to make them well etc.. When I was a little girl we made rootbeer. 36 bottles exploded into the basement ceiling under my floor -- so I can imagine the noise!!! sudsup wrote: > > That is why it should be refrigerated a few days at most after being > bottled in glass.... I know I can't store all mine in the fridge...not enough room. So - I got a wine box from the market that has those dividers. I take out the divider, line it with a plastic trash bag, put the divider back in and store my bottles in there. That way if there is an explosion (I've only had 2 in the last 4 years) it's confined to that box. The divider helps protect the other bottles. hope that helps - glad to hear no one was hurt... Randie www.vmdirect.com/paulak www.frumples.com www.pkfrumple.unfranchise.com 1- --------------------------------- Have a burning question? Go to Yahoo! Answers and get answers from real people who know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2006 Report Share Posted December 7, 2006 Luana, let me also say I'm glad to hear that no one was hurt. Thank you for reporting this occurrence because it helps people make decisions about how to handle their KT. I get very freaked out whenever glass breaks in our house because we have cats and their paws are very vulnerable, dogs are too of course. --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...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Oh my. I didn't think we were supposed to tightly lid the fermenting culture? Is that what happened? I could see that happening with any of the KT brews then, especially the fizzier ones. What a scare and what a nasty mess and waste :-( I'm sorry Luana. Kombucha Bomb YEP, it happened. My last batch came out 3 days ago, so I started my 2nd ferment with the gojiberries. I added about 30 to a gallon bottle. I forgot to burp the bottle, which I usually do on day 2. On day 3, it EXPLODED and send shards of glass 4 feet in every direction. If someone was anywhere near it they probably would have been seriously injured. Cleaning 1 gallon of tea off the floor and behind the fridge and stove was no picnic, but getting that glass off the floor from yards away was scary. I think looking back the that bottle had a small imperfection in in. This has never happened before. My hubby was in the living room, he said he thought a bomb went off. It must have taken years off his life. Lucky for me I decided seconds before to take my dogs outside and we missed the trumatic portion. But had any one been near they probably would have had schrapnel thoughtout their body. There was glass stuck into the ceiling!! Has anyone else had this happen?? You know I " m really bummed cause now I don't have enough ktea to make it through till my next batch ferments. WAAAA!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 At Walmart, I bought a refrigerator water jar with a glass lid that just sets down onto the top of the jar, and pops off easily. I imagine any pressure would simply gently burp out from the loose plastic seal on the bottom of the lid. I think this is a great way to store the KT in my frig. The fizzies do diminish within a few days but at the rate most of you seem to polish off your KT, this might not be a problem. Re: Kombucha Bomb Hi Luana and Everyone, Yes, this can happen to anyone who bottles in glass and leaves it outside the refrigerator.......one of the gallon bottles I had stored in the winter in my garage exploded as Spring came along and it too sounded like a bomb. I was upstairs, no one in the garage, - but everyone needs to understand the force with which Kombucha under pressure can explode. That is why it should be refrigerated a few days at most after being bottled in glass....it was probably the addition of the Goji Berries that made the carbonation build up so fast, but it could have just been the warmth of your kitchen. One of my friends had a bottle of Kombucha explode that was too near their wood stove over night. It is fortunate that, so far, no one has been hurt by flying glass from an explosion of Kombucha tea bottled in glass. Please everyone, take note! Also whenever you recommend that people do a second fermentation at room temperature you must alert them to the possibility of an explosion....it is a real possibility and has happened to many people who have reported various explosion incidents on this list over the years. Please Be Careful! Peace, Love and Harmony, Bev > > YEP, it happened. My last batch came out 3 days ago, so I started my > 2nd ferment with the gojiberries. I added about 30 to a gallon bottle. > I forgot to burp the bottle, which I usually do on day 2. > > On day 3, it EXPLODED and send shards of glass 4 feet in every > direction. If someone was anywhere near it they probably would have > been seriously injured. Cleaning 1 gallon of tea off the floor and > behind the fridge and stove was no picnic, but getting that glass off > the floor from yards away was scary. I think looking back the that > bottle had a small imperfection in in. This has never happened before. > > My hubby was in the living room, he said he thought a bomb went off. > It must have taken years off his life. Lucky for me I decided seconds > before to take my dogs outside and we missed the trumatic portion. But > had any one been near they probably would have had schrapnel > thoughtout their body. There was glass stuck into the ceiling!! > > Has anyone else had this happen?? > > You know I " m really bummed cause now I don't have enough ktea to make > it through till my next batch ferments. > > WAAAA!! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 At Walmart, I bought a refrigerator water jar with a glass lid that just sets down onto the top of the jar, and pops off easily. I imagine any pressure would simply gently burp out from the loose plastic seal on the bottom of the lid. I think this is a great way to store the KT in my frig. The fizzies do diminish within a few days but at the rate most of you seem to polish off your KT, this might not be a problem. Re: Kombucha Bomb Hi Luana and Everyone, Yes, this can happen to anyone who bottles in glass and leaves it outside the refrigerator.......one of the gallon bottles I had stored in the winter in my garage exploded as Spring came along and it too sounded like a bomb. I was upstairs, no one in the garage, - but everyone needs to understand the force with which Kombucha under pressure can explode. That is why it should be refrigerated a few days at most after being bottled in glass....it was probably the addition of the Goji Berries that made the carbonation build up so fast, but it could have just been the warmth of your kitchen. One of my friends had a bottle of Kombucha explode that was too near their wood stove over night. It is fortunate that, so far, no one has been hurt by flying glass from an explosion of Kombucha tea bottled in glass. Please everyone, take note! Also whenever you recommend that people do a second fermentation at room temperature you must alert them to the possibility of an explosion....it is a real possibility and has happened to many people who have reported various explosion incidents on this list over the years. Please Be Careful! Peace, Love and Harmony, Bev > > YEP, it happened. My last batch came out 3 days ago, so I started my > 2nd ferment with the gojiberries. I added about 30 to a gallon bottle. > I forgot to burp the bottle, which I usually do on day 2. > > On day 3, it EXPLODED and send shards of glass 4 feet in every > direction. If someone was anywhere near it they probably would have > been seriously injured. Cleaning 1 gallon of tea off the floor and > behind the fridge and stove was no picnic, but getting that glass off > the floor from yards away was scary. I think looking back the that > bottle had a small imperfection in in. This has never happened before. > > My hubby was in the living room, he said he thought a bomb went off. > It must have taken years off his life. Lucky for me I decided seconds > before to take my dogs outside and we missed the trumatic portion. But > had any one been near they probably would have had schrapnel > thoughtout their body. There was glass stuck into the ceiling!! > > Has anyone else had this happen?? > > You know I " m really bummed cause now I don't have enough ktea to make > it through till my next batch ferments. > > WAAAA!! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 This is the secondary fermentation I suppose... I like mine fizzy so I do a secondary one to get it... I just went around and put my secondary ferment into xerox boxes, just in case... We all need these gentle reminders of what can happen.... Sandee HunnyBuns Nursery wrote: Oh my. I didn't think we were supposed to tightly lid the fermenting culture? Is that what happened? I could see that happening with any of the KT brews then, especially the fizzier ones. What a scare and what a nasty mess and waste :-( I'm sorry Luana. Kombucha Bomb YEP, it happened. My last batch came out 3 days ago, so I started my 2nd ferment with the gojiberries. I added about 30 to a gallon bottle. I forgot to burp the bottle, which I usually do on day 2. On day 3, it EXPLODED and send shards of glass 4 feet in every direction. If someone was anywhere near it they probably would have been seriously injured. Cleaning 1 gallon of tea off the floor and behind the fridge and stove was no picnic, but getting that glass off the floor from yards away was scary. I think looking back the that bottle had a small imperfection in in. This has never happened before. My hubby was in the living room, he said he thought a bomb went off. It must have taken years off his life. Lucky for me I decided seconds before to take my dogs outside and we missed the trumatic portion. But had any one been near they probably would have had schrapnel thoughtout their body. There was glass stuck into the ceiling!! Has anyone else had this happen?? You know I " m really bummed cause now I don't have enough ktea to make it through till my next batch ferments. WAAAA!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 This is the secondary fermentation I suppose... I like mine fizzy so I do a secondary one to get it... I just went around and put my secondary ferment into xerox boxes, just in case... We all need these gentle reminders of what can happen.... Sandee HunnyBuns Nursery wrote: Oh my. I didn't think we were supposed to tightly lid the fermenting culture? Is that what happened? I could see that happening with any of the KT brews then, especially the fizzier ones. What a scare and what a nasty mess and waste :-( I'm sorry Luana. Kombucha Bomb YEP, it happened. My last batch came out 3 days ago, so I started my 2nd ferment with the gojiberries. I added about 30 to a gallon bottle. I forgot to burp the bottle, which I usually do on day 2. On day 3, it EXPLODED and send shards of glass 4 feet in every direction. If someone was anywhere near it they probably would have been seriously injured. Cleaning 1 gallon of tea off the floor and behind the fridge and stove was no picnic, but getting that glass off the floor from yards away was scary. I think looking back the that bottle had a small imperfection in in. This has never happened before. My hubby was in the living room, he said he thought a bomb went off. It must have taken years off his life. Lucky for me I decided seconds before to take my dogs outside and we missed the trumatic portion. But had any one been near they probably would have had schrapnel thoughtout their body. There was glass stuck into the ceiling!! Has anyone else had this happen?? You know I " m really bummed cause now I don't have enough ktea to make it through till my next batch ferments. WAAAA!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2006 Report Share Posted December 14, 2006 Hi EveryOne, I've been fermenting kombucha since 1994 and I have never needed to do a secondary fermentation process. My Kombucha comes out fizzy from the first fermentation process and I bottle it and usually refrigerate it right away.. ...sometimes I also leave it out at room temperature but in one big bottle so that it is opened every day....therefore no explosions. When Kombucha does explode it is _very forceful_ so I would ask people to be very careful about leaving it in a sealed bottle at room temperature and to only do so rarely and with proper preparation to keep it from hurting anyone or anything if it does explode! If you leave it out the safest way would be to open the tops of the bottles once a day. Fizz is nice but not necessary and if you leave some yeast in when you start the new batches, even taking yeasts from the bottom occasionally with your Starter KT, you will get a fizzy carbonated brew when you first decant it. That is where the expression " cold draft " comes from and you can actually feel it when you pour off your Kombucha if fizz develops as you ferment. Please be very careful with the whole process of " secondary fermentation " or storing your bottles at room temperature. A little bit of fizz isn't really worth the potential of harm to anyone. Peace, Love and Harmony, Bev Manna International: Kombucha Information and Resources Kombucha Manna Drops - Convenient, Safe, Effective, Easy to use. Manna Green & White Tea Extract: Liquid Green Tea Drops 100% Certified Organic Ingredients: made and packaged only in Glass. http://users.bestweb.net/~om/kmi/order.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Hi v, I have been wondering if I could build a wooden wine rack in the basement toilet closet (one high small window), like they use for wine bottles to store and age my KT? I would cover the toilet though. The room is a sheet rocked corner section of foundation,furthest away from the furnace. Air flow would come from above eves and under doorway drain area. No one wants to use the dungon toilet and so the only thing used in there is the meter. I will use my oven therometer to test the climate first. Audrey <snippet> the divider, line it with a plastic trash bag, put the divider back in > > and store my bottles in there. That way if there is an explosion > > (I've only had 2 in the last 4 years) it's confined to that box. The > > divider helps protect the other bottles. > > > > hope that helps - glad to hear no one was hurt... > > > > Randie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Hi v, I have been wondering if I could build a wooden wine rack in the basement toilet closet (one high small window), like they use for wine bottles to store and age my KT? I would cover the toilet though. The room is a sheet rocked corner section of foundation,furthest away from the furnace. Air flow would come from above eves and under doorway drain area. No one wants to use the dungon toilet and so the only thing used in there is the meter. I will use my oven therometer to test the climate first. Audrey <snippet> the divider, line it with a plastic trash bag, put the divider back in > > and store my bottles in there. That way if there is an explosion > > (I've only had 2 in the last 4 years) it's confined to that box. The > > divider helps protect the other bottles. > > > > hope that helps - glad to hear no one was hurt... > > > > Randie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Hi V, Along with my previous post; I would like to try making some of the honey wine...recipes in the Wild Fermentation book, and thus the question of the wine rack/room for aging. At least my batches have been comming out very nice, so getting drunk up faster. They especily like the water kefir juice. Audrey <snippet>> > >It is fortunate that, so far, no one has been hurt by flying glass > >from an explosion of Kombucha tea bottled in glass. Please everyone Please Be Careful! > > --V Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2006 Report Share Posted December 21, 2006 >Yes, I have the swingtop bottles, but have been reading about the >champagne bottles, but with beer and wine the carbination is >controlled, no so with KT. Right, except that champagne is not controlled, it actually ferments to pressure in the bottle, and the bottles are built to withstand that pressure. >I have been using the plastic liters since >my bad experience. Yes, I've read about the corks. > What thermometer will read the room correctly, I'd like to know as >for otherwise using as a root celler of sorts, a canning shelf probly >is best idea. Yes, I'd forgotten it did not go low enough to register. >Audrey Any regular room thermometer-- you can get one very cheaply. --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...
Guest guest Posted December 22, 2006 Report Share Posted December 22, 2006 > Right, except that champagne is not controlled, it actually ferments to > pressure in the bottle, and the bottles are built to withstand that pressure. True, but the amount of pressure IS controlled, by controlling the amount of sugar in the wine, before the bottle fermentation: in champagne making first a still wine is made. This wine is fermented to complete dryness (NO sugar left). Then sugar (24 g/l) and fresh yeast are added and the wine is bottled. A secondary fermentation then takes place in the bottle. This gives approx. 6 bar pressure, before disgorgement. In kombucha making the amount of sugar before bottle fermentation is usually not known... Sander Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2006 Report Share Posted December 30, 2006 Hey Sander, I have the Honey Wine recipe from your book in the air lock stage brewing away. So would I be needing to or wanting possibly to do this controlled pressure bottling later? I know the book mentions your friend's way of doing it until dryness is complete. Audrey <snippet> > True, but the amount of pressure IS controlled, by controlling the > amount of sugar in the wine, before the bottle fermentation: in > champagne making first a still wine is made. This wine is fermented to > complete dryness (NO sugar left). Then sugar (24 g/l) and fresh yeast > are added and the wine is bottled. A secondary fermentation then takes > place in the bottle. This gives approx. 6 bar pressure, before > disgorgement. > In kombucha making the amount of sugar before bottle fermentation is > usually not known... > > Sander > Quote Link to comment Share on other sites More sharing options...
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