Secondary Fermentation, open air vessel?

[funkadelicfunk06]

Hi!

I'm relatively new to brewing kombucha and I'm attempting to flavor 5 gallons at this time. I've added all 5 gallons of my f1 to a food grade plastic bucket and put in frozen fruit. It tastes ok...but it's not as sour/vinegary as I'd like. I'm sure this is due to a few things, mostly that it's pretty cold where I'm at. I did let it brew for about 9 days before dumping it all to the bucket...

I'm wondering if I could flavor my booch and allow it to continue to ferment in a large bucket, in hopes that it will continue to sour? Is this a horrible idea? I usually seal off my brew once I'm doing f2...either by bottling it or by putting it in a keg so that air is not touching it. I've put a large tea towel over the plastic bucket for now...should I abort this plan and just keg it at the current sour level, to avoid mold?

 

[ScobeyDoo]

I have done the secondary fermentation after adding fruit juice in an open air container (Cloth covered) many times in order to "burn off" the excessive sugars and then bottle the results with a bit of sugar for CO2. I have found it to work great. I would suggest a stainless steel spigot added to your bucket a couple of inches above the bottom which will let you taste your brew as it approaches the sweet/sour point of your liking.

 

[thebuchaman]

I have a couple recipes that I use an open air 2F. But primarily I 2F using a container with an airlock.