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Old 08-21-2013, 08:27 PM   #1
Ruthie
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Default Experience with more alcoholic 'bucha?

Hey guys, I am new to this site.
Lately I have been trying to look up how to make a more alcoholic 'bucha. I dont have ANY experience with brewing beer nor do I have the equipment, so I was wondering if anyone had any experience with just putting an airlock on a 2nd fermentation and what happened? My theory is (based on little knowledge I have) that the yeasts will keep producing alcohol and the airlock will keep the bacteria from using it up. My experiment I have going now is on its 2nd day and is bubbling a bit. I also put a good amount (approx 30% of the bottle volume) of organic strawberry lemonade in the 2nd fermentation, just to give it something to work on.
Again, I am just wondering if anyone knows if this is a bad idea or whatnot, ha ha ha.


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Old 08-24-2013, 02:09 AM   #2
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I'd be interested in hearing how this works. I'd also like the ability to make higher alcohol content in my kombucha


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Old 08-29-2013, 06:20 PM   #3
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Ok, so I tasted it again today and it tasted really sour, not vinegary, but just sour. Anyhow, so I bottled it and added honey for sweetness. So I'm gonna give it a few more days and taste it again. The other kombucha that I made with this concoction/batch was really delicious, though I got too impatient and it wasn't as fizzy as I wanted it.
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Old 08-30-2013, 05:59 AM   #4
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@Ruthie I generally do kefir, but many of the processes are similar to kombucha, and when I make a longer fermented batch I make sure it's in a sealed container or one with a bubbler. To much oxygen seems to feed the critters and they eat up the alcohol.

Now kombucha has the scoby which should reduce the amount of oxygen that gets into the liquid.

What I'm not to sure about it how well the scoby will survive in an oxygen free environment.

O.
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Old 08-30-2013, 09:22 PM   #5
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@orillian
I wasn't trying this out on the initial kombucha batch. I just took a bottle that would've been going thru it's 2nd fermentation (for making it fizzy) and stuck a balloon on it with a little pinprick in it as a make-shift airlock. I wonder if any alcohol forms in the initial batch at all, I always figured that oxygen could get thru the scoby.
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Old 08-30-2013, 09:32 PM   #6
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Is there even a way to measure the alcohol content of kombucha. I was under the impression that the bacteria ate it all up.
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Old 08-31-2013, 04:13 AM   #7
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@n240
The bacteria does eat up the alcohol, if there is oxygen. By putting an airlock on it the CO2 can escape (which I guess is what the yeast gives off when it turns the sugar to alcohol) while keeping the oxygen out which will keep the bacteria "at bay" so to speak. There is probably a tool that will measure the alcohol percentage (there was another thread posted quite recently about it) but I am just winging it, going by taste (plus this is just a wild hair experiment).
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Old 08-31-2013, 04:18 AM   #8
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Well I'm still interested to see how this turns out. How long can a scoby be without oxygen?
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Old 08-31-2013, 04:14 PM   #9
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I have no idea
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Old 08-31-2013, 06:36 PM   #10
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I'm gonna assume a shot of vodka, and a glass of kombucha would be the best, easiest was to achieve this.


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