Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > fizz explosion
Reply
 
Thread Tools
Old 10-14-2013, 09:11 PM   #1
ernie85017
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Posts: 12
Default fizz explosion

Only one jar of the batch did this. What causes this? A friend had one of GT's do the same thing. Chia seeds everywhere.
ernie85017 is offline
 
Reply With Quote
Old 10-14-2013, 10:58 PM   #2
kyt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Louisville, Kentucky
Posts: 441
Liked 42 Times on 40 Posts
Likes Given: 57

Default

Carbon dioxide build up.
kyt is offline
 
Reply With Quote
Old 10-15-2013, 05:46 AM   #3
ernie85017
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Posts: 12
Default

But why one and no the other of the same batch? What could get in there to make this happen:?
ernie85017 is offline
 
Reply With Quote
Old 10-15-2013, 11:30 AM   #4
kyt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Louisville, Kentucky
Posts: 441
Liked 42 Times on 40 Posts
Likes Given: 57

Default

At this point, there's no telling lol
Did you do any forensics work after the explosion? jk
Could be many things. There could have been a contaminant in that bottle where it wasn't sanitized properly. An undissolved chunk of sugar or overactive yeast glob. Maybe that was the only bottle with a good seal and all the others leaked just enough to not pop! I've heard horror stories of experiences with Chia seeds. Did you rehydrate the seeds properly before putting them in the bottle?
Those are the only things I can think of from my experience.
kyt is offline
 
Reply With Quote
Old 10-19-2013, 10:20 PM   #5
ernie85017
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Posts: 12
Default Dear KYT:

Are you the only one here who answers posts? Just wonderin'

I thought perhaps some little speck of something got in that one jar. A good testament to jar hygiene.
ernie85017 is offline
 
Reply With Quote
Old 10-20-2013, 01:36 AM   #6
kyt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Louisville, Kentucky
Posts: 441
Liked 42 Times on 40 Posts
Likes Given: 57

Default

LOL it would seem so wouldn't it?
__________________
  • Philosopher's Stone - on-tap
  • Oatmeal Raisin Cookie - on-tap
kyt is offline
 
Reply With Quote
Old 10-20-2013, 08:55 AM   #7
snarf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Posts: 96
Liked 10 Times on 8 Posts

Default

I make a lot of kombucha and store it in champagne bottles at room temperature for extended periods of time (which is generally not recommended!). I've only gotten fizz explosions when I added fruits during the 2nd fermentation. Somehow that seems to speed up the activity of the yeast.

Unless you provide us with some details about your brewing process, then there is no way of telling what happened in your case...
snarf is online now
 
Reply With Quote
Old 10-21-2013, 01:05 AM   #8
kyt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Louisville, Kentucky
Posts: 441
Liked 42 Times on 40 Posts
Likes Given: 57

Default

Aging KT in champagne bottles should not be a problem.

I have no experience carbonating in champagne bottles though. I would think the cork would blow before the bottle broke. Unless you wired it down.
I wouldn't try in a wine bottle but the champagne bottles should be thick enough.
__________________
  • Philosopher's Stone - on-tap
  • Oatmeal Raisin Cookie - on-tap
kyt is offline
 
Reply With Quote
Old 10-21-2013, 07:16 AM   #9
snarf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Posts: 96
Liked 10 Times on 8 Posts

Default

Quote:
Originally Posted by kyt View Post
Aging KT in champagne bottles should not be a problem.

I have no experience carbonating in champagne bottles though. I would think the cork would blow before the bottle broke. Unless you wired it down.
I wouldn't try in a wine bottle but the champagne bottles should be thick enough.
Indeed champagne bottles are quite thick and can hold a lot of fizz. Ordinary wine bottles are much thinner and should not be used for carbonating kombucha (or any other carbonated drink). A further advantage of champagne bottles is that you can easily cap them with a crown cap (just like the champagne producers do!). Although you don't easily get bottle bombs this way, you might still get a gusher...
snarf is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Please help me with the fizz! KristinaKombucha Kombucha & Fermented Tea Forum 5 01-08-2013 01:11 PM
Fizz Giz huisek Mead Forum 22 01-01-2013 04:46 AM
More Fizz mickchelski Beginners Beer Brewing Forum 13 07-06-2009 12:05 AM
No Fizz zozo Beginners Beer Brewing Forum 9 12-24-2007 10:21 PM
No Fizz! Why? razyrsharpe Bottling/Kegging 5 04-09-2007 03:34 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS