Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > Bottling
Reply
 
LinkBack Thread Tools
Old 06-04-2010, 10:11 PM   #1
Rawvegangirl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Miami
Posts: 5
Default Bottling

So do I understand this correctly?? When you bottle the Kombucha drink (mines made with organic black tea) Thats where the carbonation comes in?
Thanks
rawvegangirl <3

__________________
Rawvegangirl is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2010, 11:29 PM   #2
TipsyDragon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: California
Posts: 2,607
Liked 21 Times on 19 Posts

Default

if its anything like beer yes. the yeast eat the extra sugar and carbonate the beer, or in this case Kombucha.

__________________
TipsyDragon is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2010, 01:45 PM   #3
Emerald
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 237
Liked 4 Times on 3 Posts

Default

Ok what I do to make a fizzy kombucha (like GTDaves )is to "harvest" what I need and then for each one of the bottles that I want to fill I add(they are 16 oz swing top bottles that can handle the pressure) about 2 tablespoons worth of fruit/ginger/or even that juice concentrate either frozen or the liquid type. Then I cap them and put them in a warm dark place for the secondary ferment for just a few days- even less in the heat of summer. Then I put them in the fridge and drink them.. Just watch out tho they can erupt under the pressure and if your bottles are not pressure safe (you could use beer bottles and cap them) you can make bottle bombs.
They look like this but only in brown
http://www.midwestsupplies.com/16-oz...-1-bottle.html
Now if you have an Ikea store near you they sell bigger ones for $2 of clear glass. You would then just add another tablespoon of sweet stuff.
__________________

Last edited by Emerald; 06-16-2010 at 01:00 PM.
Emerald is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2010, 03:15 PM   #4
Potter1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Leavenworth, Wa
Posts: 184
Liked 2 Times on 2 Posts
Likes Given: 2

Default

I'd imagine that you could use a carbonation calc. (google em, or check out beer recipator) to get more consistant results than just adding some fruit or juice, removing some of the fear of bottle bombs

__________________
Primary 1 Traditional Porter
Primary 2 Kentucky Common
Primary 3 air
Primary 4 Air

Secondary 1 air
2 air
3 air
4 air
Kegged
Fall Amber, Sparkling Cider, Cream Soda, Gum Bleeder II, Dunkel
Damn big drinkin' weekend
Potter1 is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2010, 03:42 PM   #5
Emerald
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 237
Liked 4 Times on 3 Posts

Default

I wonder how well that calculator will work with kombucha as it is no where near what beer is.?
And the only reason that I even mention pressure safe bottles is due to the fact that a friend who bottles kombucha used just mason jars and they exploded as they are no where near able to handle even a bit pressure like that.
I would not use plastic of any kind tho, due to the fact that the high acid in kombucha might leach chemicals from the plastic and give it a nasty flavor.
As far as I know (and that is really not as much as I like) kombucha is not meant for long storage and is best if you drink it fresh, normally I drank it within a couple of weeks of making it, usually even less-I was making and drinking about 2 gallons about every 2 to 3 weeks. I had two gallon jugs of mothers brewing and harvested one every other week in rotation.
Now if you don't like fizzy kombucha, do not add flavoring when you harvest and put directly into the fridge, then if you want you can add about 2 tablespoons of fresh juice to the kombucha when you drink it like a cocktail.

I can not stress this enuf- kombucha, while a fermented, brewed drink is nothing like wine or beer and can not really be treated like you would treat wine or beer.
This link tells you exactly how to grow them and bottle them and what is really going on much better than I can... Kombucha is more related to making vinegar than brewing beer or wine.
http://www.happyherbalist.com/kombuc...wing_guide.htm
I had it growing for a few years and just got tired of making it every week and I was really busy with other things, but now I might start another one as I have been craving it and my tummy could use a boost of good stuff, and since I think yogurt is a bit gross for me to eat(flavor of rotten pudding), kombucha fits the bill.
__________________

Last edited by Emerald; 06-16-2010 at 01:00 PM.
Emerald is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2010, 01:22 PM   #6
wyzazz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,263
Liked 39 Times on 39 Posts
Likes Given: 48

Default

Pick up some carb drops and try 1 per bottle. If that's too much then back off to 1/2 of a drop. I think you'll have to play with it a bit to get it right...

__________________
Quote:
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
wyzazz is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2010, 02:03 PM   #7
Emerald
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 237
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by wyzazz View Post
Pick up some carb drops and try 1 per bottle. If that's too much then back off to 1/2 of a drop. I think you'll have to play with it a bit to get it right...
You could use those but then you wouldn't be able to put any fruit/flavoring in. Which is the reason that I kinda do the secondary ferment in the bottle with fruit and or fruit syrup- sure I like the fizz but I really like the added flavoring more.
__________________

Last edited by Emerald; 06-16-2010 at 01:01 PM.
Emerald is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2010, 02:08 PM   #8
wyzazz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,263
Liked 39 Times on 39 Posts
Likes Given: 48

Default

You could use Fruit Extracts from the LHBS if you wanted to, they don't have any sugars in them and you get pretty granular control over how much flavor you get. My LHBS has a whole shelf full of extracts.

__________________
Quote:
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
wyzazz is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2010, 05:02 PM   #9
Emerald
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 237
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by wyzazz View Post
You could use Fruit Extracts from the LHBS if you wanted to, they don't have any sugars in them and you get pretty granular control over how much flavor you get. My LHBS has a whole shelf full of extracts.
Once again, that would kinda defeat my purpose of a natural flavoring.(I will check out the fruit extracts tho to see what is in them) Not that I do strictly all natural, I prefer not to use anything that might not be totally fruit.
The brewing of kombucha is not as tight and regulated as beer or even wine is. You might be over thinking this a bit too much... Did you read about kombucha on the link, or even google it? Could just be that some folks are more-Strict/OCD about measuring and I am just a put a dab of this and a dash of that into things.. But most of my recipes do turn out.(except one dismal disaster-German potato salad-dog wouldn't even try it!)

The best kombucha that I have made was just about 4 nice chunks of fresh pineapple and about 2 nice rounds of ginger(all cut to fit in the bottle and come out of the bottle)-no added sugar as the fruit provides it. Also fresh kombucha really does carb well without too much added sugar as that is just the nature of the beast(or should I say Mother)
The closest I can compare to is say, bottling some of your wine while it is still actively fermenting so that it has almost no alcohol but plenty of flavor and fizz.. OR making real ginger ale, you bottle and drink before almost any of the yeast turns the sugars into alcohol. Gee, it is so much more complicated than I can get my little brain to type it out... I just can't get what I know in my head to come out on the post.. Or make it sound friendly and not snarky--AGHHHH there needs to be a class on how to post articulately.
__________________

Last edited by Emerald; 06-16-2010 at 01:02 PM.
Emerald is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2010, 05:12 PM   #10
wyzazz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,263
Liked 39 Times on 39 Posts
Likes Given: 48

Default

I know what Kombucha is, I've read up on it and thought about making some but I'm really just a beer guy FWIW. I'm just offering up suggestions and trying to be as helpful as possible. That's what these forums are all about after all!

Cheers!

__________________
Quote:
Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
wyzazz is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling: Hoses very hard to remove from bottling wand and auto siphon IncredibleMulk Bottling/Kegging 14 01-11-2010 06:28 PM
Hop-odor in Bottling Bucket, safe for quick bottling? CallMeZoot Equipment/Sanitation 3 01-15-2008 12:27 AM
Repost Bottling after cold crash? Bottling from keg? Robar General Techniques 16 11-08-2007 05:49 PM
Bottling after Cold Crash? Bottling from keg Robar General Techniques 0 10-11-2007 12:50 AM
Bottling day: Sediments in carboy and adding bottling sugar g0dolphins Bottling/Kegging 3 12-19-2006 07:04 PM