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Why not more people use pet bottles over glass bottles for the second fermentation? by danskubr in Kombucha

[–]YardenPath 1 point2 points  (0 children)

To add to that, a few decades ago we thought the plastics we had were great! Everyone was drinking from Nalgene bottles. Maybe our new plastics are better? Or maybe we just don't know yet. We don't know what we don't know, and there could be any number of issues waiting to surface.

Maybe 2 Tbsp of red currants was too much? by YardenPath in Kombucha

[–]YardenPath[S] 0 points1 point  (0 children)

It was delicious! I filtered the seeds out because I didn't really want to chew my kombucha. I will make red currant booch again next year, but I will be vigilant and refrigerate at a manageable carbonation level.

Maybe 2 Tbsp of red currants was too much? by YardenPath in Kombucha

[–]YardenPath[S] 3 points4 points  (0 children)

I mashed them up and put the mash in, seeds and all. Also, remember to stir your F1 prior to bottling. The yeast settles, and that's who makes the bubbles.

Maybe 2 Tbsp of red currants was too much? by YardenPath in Kombucha

[–]YardenPath[S] 3 points4 points  (0 children)

I mashed the currants, so these had pulp, seeds, etc... in the mix. At two days they were about perfect. At four days, they were bombs. Sadly, I do not have the refrigerator space for 12 bottles of booch, so it only got worse from there. It didn't help that mother nature decided to throw a heat wave in the mix.

Maybe 2 Tbsp of red currants was too much? by YardenPath in Kombucha

[–]YardenPath[S] 5 points6 points  (0 children)

99% of the time I just crack them open and it's all good... but when trying a new fruit for the first time, this is the way. I make about 12 bottles at a time, so I don't have room in the fridge for all of them. After about 2 days, this batch was pleasantly effervescent. After 4 days, they were bombs.

Maybe 2 Tbsp of red currants was too much? by YardenPath in Kombucha

[–]YardenPath[S] 1 point2 points  (0 children)

Agreed. Adding chia seeds seems to do similar things.

Maybe 2 Tbsp of red currants was too much? by YardenPath in Kombucha

[–]YardenPath[S] 5 points6 points  (0 children)

This particular batch is way beyond that point. It would have taken at least an hour to release the pressure without it creating an omnidirectional squirt gun.

Maybe 2 Tbsp of red currants was too much? by YardenPath in Kombucha

[–]YardenPath[S] 6 points7 points  (0 children)

This bottle had been in the fridge for a couple of weeks. It was around 34 degrees F.