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Process for second ferment when kegging kombucha

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MuzMuz

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Mar 14, 2020
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Hi,

I've been making 5 litre batches of Kombucha in a glass vessel and then kegging it for carbonation and serving.

With my first fermentation I put a towel around the everything to keep light out and close the opening at the top by attaching a paper towel with a rubber band. Pretty standard pactice.

My question: Since I'm carbonating in the keg can I just take out the scoby along with some starter liquid, add my fruit and then put the towel and paper towel back (so air can get in through the paper towel in second ferment)? It seem to me that I don't need to seal the vesel off for second fermentation as I don't care about trapping in the CO2.

Or am I likely to get an infection if I second ferment in this manner?

Thanks.
 
Since I'm carbonating in the keg can I just take out the scoby along with some starter liquid, add my fruit and then put the towel and paper towel back (so air can get in through the paper towel in second ferment)?
Sounds fine to me.
It seem to me that I don't need to seal the vessel off for second fermentation as I don't care about trapping in the CO2.
Correct, the fermentation requires access to oxygen, so covering with a paper towel is appropriate at all stages.
Or am I likely to get an infection if I second ferment in this manner?
The risk of mold growth on the fruit can be lowered by giving it a good shake or swirl 1-2 times a day to make sure all of the fruit gets submerged.

Hope this makes sense, and welcome to HBT!
Cheers.
 
I recently started making Kombucha and also keg for carbonation. I just bought a 3 gallon SS Brewtech brew bucket for fermentation which has a kombucha lid (sold separately with large opening with cloth over it). I already have a number of 2 1/2 and 3 gallon kegs that I use, but have been searching for the best way to add fruit flavor before kegging. I found the following video from Keg Outlet which I am trying out right now with Kumquats.

They also have other videos that I found helpful.
 
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