Microphobik
Well-Known Member
- Joined
- Apr 15, 2013
- Messages
- 320
- Reaction score
- 18
Hi,
I bottled my first batch of Kombucha about ten days ago but still no carbonation. What am I doing wrong?
The Kombucha itself took around two weeks. I used PH strips and the PH of the finished Kombucha is at about 3. It tastes great. Very clean, tart, but still some perceived sweetness to balance the tartness. Tastes just like it should to me.
I followed some basic instructions I found online and bottled, expecting to give it 3 more days or so and have nice, fizzy Kombucha. But ten days later it's still totally flat. I'd swear I can see little baby scoby's in some of the bottles, but still no fizz. Did I need to add additional sugar? Would opening the bottles and adding a little fruit juice cause it to restart?
I used a hydrometer before and after and saw very little movement. But the PH and flavor did change, and I even got a baby off of the mother, so I'm certain things did what they were supposed to. I read that hydrometers don't give accurate readings for bacterial fermentations... Is that right?
Where did I go wrong?
I bottled my first batch of Kombucha about ten days ago but still no carbonation. What am I doing wrong?
The Kombucha itself took around two weeks. I used PH strips and the PH of the finished Kombucha is at about 3. It tastes great. Very clean, tart, but still some perceived sweetness to balance the tartness. Tastes just like it should to me.
I followed some basic instructions I found online and bottled, expecting to give it 3 more days or so and have nice, fizzy Kombucha. But ten days later it's still totally flat. I'd swear I can see little baby scoby's in some of the bottles, but still no fizz. Did I need to add additional sugar? Would opening the bottles and adding a little fruit juice cause it to restart?
I used a hydrometer before and after and saw very little movement. But the PH and flavor did change, and I even got a baby off of the mother, so I'm certain things did what they were supposed to. I read that hydrometers don't give accurate readings for bacterial fermentations... Is that right?
Where did I go wrong?