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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Putrefaction!
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Old 09-04-2013, 05:54 PM   #1
jambafish
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Default Putrefaction!

It's not cider, but you guys seem to know a lot so I'm reaching out from across the divide.

The recipe:
14 gallons finished dry kombucha pH 3.1
3 packages EC-1118 made into a starter using 3/4 water + 5 teaspoons nutrient + 3 cups sucrose
1 gallon apple juice pasteurized
5 cups sugar

(I'm straight up winging it as my first trail.)

Sanitized the fermenter, put it all together and 4 days later it putrefied. I'm assuming it was the bacteria in the kombucha reacting with the fruit, but if anyone can offer advice on building a recipe that might work to make an alcoholic kombucha, or what went horribly wrong, please do.

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Old 09-04-2013, 06:50 PM   #2
Devo9
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What did go wrong? You haven't got any details about what happened. Elaborate on what you mean by "putrefied".

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Old 09-04-2013, 07:37 PM   #3
jambafish
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I'm not actually sure, except that after 4 days in a sealed container the entire thing began reeking horribly of rotten trash. I opened the top and a blast of rotting alcohol smell almost knocked me over. I pulled out about a gallon of trube and the rest of the batch had turned a yeasty milky color. As to what exactly happened...I'm not sure. I had to dump it as every gnat in the neighborhood was trying to get into my garage. The smell persists even after cleaning and re-sanitizing.

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Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA

Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,

Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes

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Old 09-04-2013, 07:54 PM   #4
Devo9
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Oh wow, never heard of anything quite like that... I'd say it was possessed by a demon, or possibly was abducted by aliens and experimented on.

I am sorry for your loss.

If you don't get a response soon, maybe try posting this in the Kombucha & Fermented Tea Forum section (http://www.homebrewtalk.com/f167/) if you haven't already. I am guessing this has something to do with the kombucha because I have lost ciders before and I have never heard of cider doing anything quite that extreme.

Good luck finding answers!

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Old 09-04-2013, 08:05 PM   #5
jambafish
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The kombucha forum is largely noobs without experience with yeast and brewing. I don't think this is a question they could answer.

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Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA

Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,

Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes

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