Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > continue fermenting for less sweetness?
Reply
 
Thread Tools
Old 06-20-2013, 11:06 PM   #1
Ennazus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 8
Liked 1 Times on 1 Posts
Likes Given: 1

Default continue fermenting for less sweetness?

I am on day 8 of the first fermentation (for my first batch of Kombucha). My sampling tonight was quite delicious, but I would prefer a little less sweetness.

I plan on bottling and doing a second fermentation for fizz and was also going to flavor with blueberry juice and maybe ginger, although it's so yummy right now, I may keep some plain.

This was my recipe: 8 black tea bags, ~1 gallon water (maybe 13 cups), 1 cup sugar, 1 cup starter (maybe a little less than 1 cup), 1 cup distilled white vinegar & small SCOBY (purchased online from Goldfinch)

If I continue to let it go, will the Kombucha become more dry (less sweet)? Thanks!


Ennazus is offline
 
Reply With Quote
Old 06-21-2013, 01:05 AM   #2
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

Yes, as it continues to ferment it loses the sweetness, pH drops, turns more vinegar like.

I would pull some now and try the 2F, see how that works out. You can let the remainder in gallon just keep fermenting, etc.

Welcome to KT fermenting!


__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 06-21-2013, 11:35 AM   #3
Ennazus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 8
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Oh good idea to pull some out and bottle now. This will help me get an idea of where I like it. I'll make a plain bottle tonight. Or maybe just ginger. Thanks!

Ordered ph tape and should arrive tomorrow. I'm anxious get a solid figure to match with my description of "yummy". Lol
Ennazus is offline
 
Reply With Quote
Old 06-21-2013, 03:57 PM   #4
Zapped
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Austin, TX
Posts: 52
Liked 6 Times on 6 Posts

Default

If the yeast & bacteria in the mail-order scoby aren't very active, it's possible you haven't really fermented the tea. Do you have a healthy new baby-scoby that's at least 1/4" thick, preferably more? Can you get some 2.8-4.4 pH test strips & see what you're at?
Zapped is offline
 
Reply With Quote
Old 06-22-2013, 12:41 AM   #5
Ennazus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 8
Liked 1 Times on 1 Posts
Likes Given: 1

Default

The Kombucha was at a pH of 3. The baby SCOBY was probably not 1/4 inch thick. Thoughts, Zapped?

I got pH tape from 0.0 - 6.0 (0.5 pH increments)

I was only going to bottle one up...but when I saw it was at a pH of 3 I said what the heck and bottled it up. perhaps a little over zealous.
Ennazus is offline
 
Reply With Quote
Old 06-22-2013, 03:31 AM   #6
Zapped
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Austin, TX
Posts: 52
Liked 6 Times on 6 Posts

Default

pH around 3 sounds great. I suppose I've had baby-scobys less than 1/4" thick also, depending on the temperature in the house - they're thinner in the winter when the house runs cooler. Still strange that it tastes sweet, because even though you didn't quite get up to a full gallon of liquid, your 1 cup of sugar isn't excessive.

Sounds like you're doing just fine. I wouldn't be too worried about anything going wrong with Kombucha other than bluish or greenish mold, which personally I've only seen in pictures (knocks on wood).


Zapped is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can fermentation continue at this point? hotspurdotus Cider Forum 3 05-24-2012 03:12 PM
should I even continue? AdvGroo Beginners Beer Brewing Forum 14 08-15-2011 03:00 AM
Will carbing continue if put in fridge? sportscrazed2 Bottling/Kegging 9 12-08-2010 10:00 PM
Does mead continue to ferment? Mencken Mead Forum 8 05-18-2009 10:49 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS