Re: fizzy kombucha (was Naturally Carbonated water/bottled kombucha)

January 24, 2005

Carol Saunders wrote:

> What determines the level of fizzyness? My kombucha never really seems

> to become very fizzy? What can be done to enchance the fizz? Carol

With kombucha, it's easy:

1. Wait til the kombucha is " done " .

2. Add 2T of sugar per gallon (it's best to dissolve it in some hot

water first so it mixes well). Or add 1/2 to 1 cup of some fruit juice.

3. Bottle the kombucha in EZ cap bottles and leave it at room temp. Or

you can use PETE soda bottles ... anything with a tight cap that isn't

likely to explode under pressure.

It's a good idea to check out the " fizz " level daily, they can get too

fizzy! Usually the fizz level is good after 3 days or so.

-- Heidi Jean

January 24, 2005

Thanks Heidi! I just finished reading your write-up on kefir beer. Later this

week I am going to try my first batch, half using your method and half using the

method at Dom's website. I would like to use some star fruit for the " Heidi

method " batch. I plan on running the fruit through the vita mix, straining it,

then putting the kefir grains in - does that sound like a plan? ---Carol

Heidi <heidis@...> wrote:Carol Saunders wrote:

>What determines the level of fizzyness? My kombucha never >really seems to

become very fizzy? What can be done to >enchance the fizz? Carol

With kombucha, it's easy:

1. Wait til the kombucha is " done " .

2. Add 2T of sugar per gallon (it's best to dissolve it in some hot

water first so it mixes well). Or add 1/2 to 1 cup of some fruit juice.

3. Bottle the kombucha in EZ cap bottles and leave it at room temp. Or

you can use PETE soda bottles ... anything with a tight cap that isn't

likely to explode under pressure.

It's a good idea to check out the " fizz " level daily, they can get too

fizzy! Usually the fizz level is good after 3 days or so.

-- Heidi Jean

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January 24, 2005

Carol Saunders wrote:

> Thanks Heidi! I just finished reading your write-up on kefir beer.

> Later this week I am going to try my first batch, half using your method

> and half using the method at Dom's website. I would like to use some

> star fruit for the " Heidi method " batch. I plan on running the fruit

> through the vita mix, straining it, then putting the kefir grains in -

> does that sound like a plan? ---Carol

Star fruit might be good, though the ones I've had have very little

" sweet " in them so you might need to add sugar. Also they are REALLY

EXPENSIVE around here, you must have some cheaper ones to try them out

on kefir beer! You don't need to strain the juice though if you don't

want ... the solids will settle to the bottom as the mix ferments. If

you use a sun tea jar, you can siphon off the clear juice (wine makers

use a plastic hose, like a fat aquarium hose, to get the clear stuff out

without disturbing the sediment). The solids in the mix do change the

flavor to some extent, so even if you do need to strain, you can wait

until after the ferment. It's up to you though.

-- Heidi Jean

January 25, 2005

I got 4 of them through the CSA I belong to (Florida). I have some barley malt

that I could add or some rapadura. ---Carol

Heidi <heidis@...> wrote:

Star fruit might be good, though the ones I've had have very little " sweet " in

them so you might need to add sugar. Also they are REALLY EXPENSIVE around here,

you must have some cheaper ones to try them out on kefir beer! You don't need to

strain the juice though if you don't want ... the solids will settle to the

bottom as the mix ferments. If you use a sun tea jar, you can siphon off the

clear juice (wine makers

use a plastic hose, like a fat aquarium hose, to get the clear stuff out without

disturbing the sediment). The solids in the mix do change the flavor to some

extent, so even if you do need to strain, you can wait until after the ferment.

It's up to you though.

-- Heidi Jean

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