its_manbearpig
Well-Known Member
Hey everybody,
I've been thinking about making kombucha off and on for several years. The entire process sounds weird and fun which is why it has so much appeal to me.
For Christmas, my mother-in-law gave me a kit. She's excited to try it because of the purported health benefits.
However, before I send in for my Scoby there is one last question I have to answer.
I'm concerned about bottle bombs and storing my kombucha - I plan on using glass bottles from my beer brewing and capping them just like with beer or cider. From what I have read, after bottling the kombucha needs to be kept in the refrigerator to reduce the chance of bottle bombs. But, I can envision my fridge eventually filling up with too many bottles of kombucha. I don't like the idea of being forced to drink more kombucha than I want to drink to make room for the next batch.
I'd like to treat this much like my beer - keep the extra at room temperature and keep only a few bottles in the fridge at a time for when I want to have some.
Would I be able to pasteurize the bottled kombucha like I do with some of my ciders? I want to drink to enjoy it, not to make room for the next batch.
Do you have any advice for me, Homebrewtalkers?
I've been thinking about making kombucha off and on for several years. The entire process sounds weird and fun which is why it has so much appeal to me.
For Christmas, my mother-in-law gave me a kit. She's excited to try it because of the purported health benefits.
However, before I send in for my Scoby there is one last question I have to answer.
I'm concerned about bottle bombs and storing my kombucha - I plan on using glass bottles from my beer brewing and capping them just like with beer or cider. From what I have read, after bottling the kombucha needs to be kept in the refrigerator to reduce the chance of bottle bombs. But, I can envision my fridge eventually filling up with too many bottles of kombucha. I don't like the idea of being forced to drink more kombucha than I want to drink to make room for the next batch.
I'd like to treat this much like my beer - keep the extra at room temperature and keep only a few bottles in the fridge at a time for when I want to have some.
Would I be able to pasteurize the bottled kombucha like I do with some of my ciders? I want to drink to enjoy it, not to make room for the next batch.
Do you have any advice for me, Homebrewtalkers?