Kombucha - continous brewing & second fermentation on Haight St.AVI

For those who want to see what it's like to step of their brewing and bring the drink to another level. after the fruit flavor is processed you'll want to take every commercial KT maker out there to court for fraud. seriously, it's like having a biological paint thinner going through the fruit and extracting the essence for you. chunks of fruit are good eats too, somewhat zingy and interesting. you get a sense something else is eating it too at that exact same moment.

Category:

Howto & Style

Tags:

• kombucha
• continous brewing
• second fermentation kombucha
• second fermentation
• kombucha second fermentation
• haight st.

[somethinglikeadream]

The container is glass. Food grade plastic is fine and doesn't eek toxins. It's what lines the inside of the metal cap of the commercial KT.

[somethinglikeadream]

i don't add any sugar anymore. the bottles are fun, but you'll need a bottle brush to clean out the dried fruit residue. i use a mesh strainer when bottling.

[surfflyfish4striper]

Absolutely a big Thank you for your amazing video.watch the count when i share it in facebook.Question,i see part 1:30 when bottling the kt it has a lot of bubbles(fizz)(fuzz),i've been using non-smoked yerba mate green tea but my kt don't get the oxygen bubbles like yours or the ones i've seen.i just bought regular tea and made another batch.any advice on how to add the bubbles?

thank you for your video,amazing.

Dave

[somethinglikeadream]

@surfflyfish4striper right on. my process has changed. I actually do my second fermentation in big pickle jars from costco (3.50 each or so) with the fruit puree. When it's processed through the blended fruit most of it should be on the bottom with a partially forming fruit bit layer on to. after 2-3 days I filter it and bottle it. it'll be loaded with fruit sugars so it will fizz in your bottle but you get to skip the pressure building up that I was risking before. much cleaner.

[ZebraJones01]

at what point during the first fermentation would you suggest starting the second? Does that make sense?

[somethinglikeadream]

@ZebraJones01 before it goes sour, better sooner than later. i mean KT sitting around working on fruit sugar for longer is better than tea going sour and then trying to hide it with fruit flavors for a few days of second brewing, makes sense? my process has evolved volumes. it's better than any soda i can buy now. i've got control of all the dynamics and can make it tailored to people's preferences.. capping it aint necessary until you're ready to develop the effervescance.

[Francheska7778]

Why don't you leave it open?

[XXxxTEVYxxXX]

HAHA THAT'S A DADDY... FUNNY

[MyTheraf]

Looks as if u brew your kombucha in a plastic container. This can be harmful cos the scooby leaches plastic from the container. Glas should be used.

[surfflyfish4striper]

do you put your KT in the fridge?

[surfflyfish4striper]

i have about 5 scobies already but in my second fermentation i don't get as much fizz,once my first brew is done what i have to do to get the more fizz?

another question,I've been using the same bottles from the kombucha i used to buy @wholefoods.you think the bottles are small for a second fermentation? i add blueberries,strawberries etc...in separate bottles,once i leave it for few days and let the kt break it down,do i filter it?or put them in the fridge with the fruits inside? thank you.

[sqqqsme]

So maybe I missed something. Where did you find the awesome dispenser?

[surfflyfish4striper]

thank you so much, do you add sugar to all the fruits that you puree?i really love those bottles for the tight seal.