2ndary Ferment w/added Yeast & Sugar

[zipper8650]

Hello, looking for some guidance on a secondary fermentation in an airlocked carboy with some added yeast and sugar (possibly from fruit). How much of each needs to be added per gallon? An experienced KT brewer suggested I use a hydrometer to figure it out but not sure how to go about it. thx!

 

[kyt]

Hydrometers are of little use because of the extra acids and other bits that throw off the reading. You'd need a conversion to compensate for this, in addition to the lack of ethanol.
In my experience, no yeast needs to be added to secondary. There is more than enough left over from primary. If you use raw fruit with the peel still on, they'd be covered in yeasts anyway, so you'd get extra from them.
Your buddy probably wants you to figure it out so they can benefit from your research. Tasting the brew is more helpful than gravity readings. I used to record gravity readings and pH, but they were all over the place every time I brewed, it seemed random, and very unhelpful.
For the amount of fruit/gallon, this is mostly a personal preference. In my apple spice recipe I use 1 whole green apple, 1 whole cinnamon stick and 3 whole cloves per 2-liter. You may like less apple and more cloves. As with most things, start with modest amounts, take notes, and adjust on subsequent brews. Typically, a handful of whatever fruit you like is good for 2 liters of KT. Herbal additions are small to large pinch or a couple grams.

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[zipper8650]

thanks! The thought or experiment was to do a secondary ferment to raise the ABV and impart some yeast characteristics (thinking of using Brett).

 

[kyt]

Keep good notes and let us know how it turns out!
I don't recommend champagne yeast though. They really pump out the CO2, but they dry out the KT so bad I ended up with dirty soda water. They also finish so fast it doesn't have time to sour.
Ale yeasts have performed well for me thus far. S-04 and US-05 are what I have used with success.

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[zipper8650]

how much ale yeast and additional sugar were added? You used the ale yeast during 2ndary? I really want a brett kombucha but a brewer recently scared me a little when he told me how easy it is to cross contaminate with brett

 

[kyt]

I used the ale yeast in primary, which carries over to secondary, The champagne yeast I tried as a secondary addition, then later as a primary replacement; I didn't much care for the results of either.
Sure cross contamination is always possible. You'd probably not want to use the Brett equipment for anything else once it's had Brett in it.

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[redking11]

Wait, I just started brewing KT but wht is all of this about using beer yeasts?

 

[kyt]

Wait, I just started brewing KT but wht is all of this about using beer yeasts?

Don't worry about brewers yeast until whatever strain you have in your kombucha mutates and starts producing flavors you don't like, or they stop working altogether.