2F in the fridge then carbonation..

[Rivenin]

Coming from the beer brewing world, I have some questions... as i really do not want to strain my kombucha if i bring it to work or have a ton of sediment
after 1st fermentation... would the following steps work?

- take out SCOBY and starter tea for next batch.
- add in fruits / spices / flavoring, etc.
- put this all in the fridge for a few days like a secondary beer ferment
- this way the batch stops souring where i want it and the flavors can develop
- bottle after this and leave out for a few days to carbonate and toss back into the fridge

I don't see why this wouldn't work as the yeast would just go dormant (like when cold conditioning beer close to freezing) - but thought i would ask the brain trust first!

 

[zekevin]

I’ve done that a few times, due to being out of bottles or just not having the time to bottle, and it’s always turned out fine! I can’t remember if it continued to sour or not though, we like ours pretty sour, so if it did I probably wouldn’t have noticed.

 

[Rivenin]

Thanks! Kind of figured that was the case, but just wanted to verify as I'm just getting into this.

 

[zekevin]

Hope it all works out!