Noob help

[kyt]

I've heard people saying you need to burp the bottles periodically to avoid bottle bombs... Is this true? I assume so, because it's not like beer where you know it's done fermenting and all the fermentable sugars are gone/fermented, and you can use the calc and bottle, knowing you'll get a measured amount of CO2 to carb, but not more. There are still fermentables in solution, right, amd yeast and bacteria too (they don't all stay in the SCOBY only, right, but some permeate the liquid?)... So they'd keep fermenting in the bottle, wouldn't they? Or do they stop, having been removed from contact with the SCOBY?

Burping is only necessary in situations where you add a lot of fermentables or the batch wasn't even close to being done. Beer bottles are designed to be carbonated in, they can withstand quite a bit of pressure. I use swing tops for bottles I'm going to take with me, and plastic 2L soda bottles to keep in the fridge.
Yes there are tons of yeasts still in suspension, they will continue to ferment until either there is nothing fermentable left, or you kill them. Cold crashing will drastically retard the amount in suspension and slow them way way down. The "SCOBY" has nothing to do with it.

SPOILER ALERT


The SCOBY is a lie.

Well, after searching around the Interwebz some more, apparently the 2F is okay to leave capped, just as long as you are aware of you're added fermentables and keep an eye on things. I was just worried because I leave for a trip tomorrow, and didn't want them exploding on me while I was gone. So I put the bottles in a big pot with a cover (just in case), and will only leave at room temp until I leave tomorrow, at which time I'll throw them in the fridge. When I return, I'll try one, and if not carbed enough, taking them out of the cold and back to room temp should restart fermentation, no?

Maybe, but I wouldn't count on it. Once you chill them, a lot to sleep. Just put the bottles in a cooler and store someplace cool, like a basement. This will slow them down a little. I've left strawberry KT out on the kitchen floor near a heat vent for a week, and didn't have any trouble with it. But as always YMMV.

Please let me know how that sounds, and I'll let y'all know how they turn out!
Now I've got the two SCOBYs still in the gal jar - the new, wide one, and my older, narrower one I grew up. Should I pull out the old one, and toss it? Or time for a SCOBY hotel?

Sounds good to me.
In my opinion, a SCOBY hotel is virtually useless. I say toss it, or make something out of it. Some people like to dry it and eat it, or make chew toys for their animals. There is even a lady that grows giant pellicles in a bathtub to make clothes out of.

Most people start their KT careers with a bottle or less of kombucha, whoever thought you'd need a whole gallon of deteriorating cellulose taking up space in their home, was obviously drunk.

 

[FatsSchindee]

Most people start their KT careers with a bottle or less of kombucha, whoever thought you'd need a whole gallon of deteriorating cellulose taking up space in their home, was obviously drunk.

ha... Good point. My wife already is giving me enough **** about "that disgusting slimy thing" in the jar... Don't need a whole other jar full of them taking up space either, I guess!

Thx again for all the good info


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