Hey, there! I've had bottles that have lasted at least a month, in there. So, the thing is that, as long as you've been good with your sanitation, you're not worried about the kombucha getting infected or spoiling. With all that good bacteria, we've already intentionally overloaded it with the bacteria that usually 'infects' and can rin homebrewed wine, beer, etc. Combined with the low pH, it's a pretty inhospitable environment for most other bacteria. Now, the longer you leave it, the more residual sugar will be consumed by the bacteria, resulting in higher carbonation. If you leave the bottles too long, even chilled, you'll wind up with excessively carbonated bottles that can gush upon opening. If you find one that's hit the back of the fridge for too long, be careful opening it, and do it over the sink. If you kick up any sediment at the bottom of the bottle, that's way more suspended nucleation sites that will cause greater foaming, and you could lose half the bottle to gushing foam. 😂 It would still taste fine and be safe to drink, but you'd be sad you lost some of the bottle. That might be a longer explanation than you were looking for. Hope it helps! Thanks for the question. 😁
I started to use Starsan that I had from my beer brewing but began thinking that as a anti-bacterial solution it would be counterproductive to kombucha because you want the bacteria.. do you just rinse your vessels really well after sanitizing? I’ve just been using a 50/50 water cider vinegar solution to sanitize
Hey, there! I'm not worried about its impact on the bacteria in the kombucha, as I'm just giving it a spray, waiting, and then draining off any excess. It's not enough sanitizer to impact the kombucha, given the volume of liquid I'm adding and the massive quanitity of organisms in the kombucha. I've done it this way, sanitizing the 2L jars and 500mL bottles every time, and I haven't had an issue yet where it appears the bacteria don't do their job. It would really show up if the kombucha didn't bottle carbonate (or if my...ahem...regularity...took a downturn, haha!), or if it suddenly took way longer for it to carbonate. I don't rinse the Star San out, either. I just basically follow the same routines I use in my brewing, and it all seems to work out. I'm sure the diluted vinegar works really well, too. The acetic acid character might be a touch higher in the finished product but, if you enjoy what you're making, then it's all good!
You could certainly add sugar to it right before drinking. In that case, I'd recommend a simple syrup (or agave, honey, etc.), as that would mix a little easier into the carbonated beverage. Another thing you can do is to stop the primary fermentation sooner. I usually go 7-9 days in primary, but that could be less. The shorter the fermentation time, the more sugar remains. You just have to finish up the process (secondary, carbonation) and get it in the fridge, as it will want to continue fermenting and crunch through that sugar, if it's not chilled right down. Hope that helps!
That looks really good. I’m going to have to try that pineapple and ginger combination
Thanks! I definitely recommend it. 👌🏻
Very helpful. Thanks!
@@tyronebunyon7254 My pleasure! Hope you enjoy it. 😁
She’s so cute! 😅
😅 Thanks! I'll pass that on to her.
once in the green bottles how long they last in the fridge? thanks
Hey, there! I've had bottles that have lasted at least a month, in there. So, the thing is that, as long as you've been good with your sanitation, you're not worried about the kombucha getting infected or spoiling. With all that good bacteria, we've already intentionally overloaded it with the bacteria that usually 'infects' and can rin homebrewed wine, beer, etc. Combined with the low pH, it's a pretty inhospitable environment for most other bacteria.
Now, the longer you leave it, the more residual sugar will be consumed by the bacteria, resulting in higher carbonation. If you leave the bottles too long, even chilled, you'll wind up with excessively carbonated bottles that can gush upon opening. If you find one that's hit the back of the fridge for too long, be careful opening it, and do it over the sink. If you kick up any sediment at the bottom of the bottle, that's way more suspended nucleation sites that will cause greater foaming, and you could lose half the bottle to gushing foam. 😂 It would still taste fine and be safe to drink, but you'd be sad you lost some of the bottle.
That might be a longer explanation than you were looking for. Hope it helps! Thanks for the question. 😁
@@ThisDadGoesTo11 thanks and regarding your second fermentation, you did it at room temperature right?
@@statsconchris Yes, indeed! I do it in the same cabinet where I do my primary. 👌🏻
I started to use Starsan that I had from my beer brewing but began thinking that as a anti-bacterial solution it would be counterproductive to kombucha because you want the bacteria.. do you just rinse your vessels really well after sanitizing? I’ve just been using a 50/50 water cider vinegar solution to sanitize
Hey, there! I'm not worried about its impact on the bacteria in the kombucha, as I'm just giving it a spray, waiting, and then draining off any excess. It's not enough sanitizer to impact the kombucha, given the volume of liquid I'm adding and the massive quanitity of organisms in the kombucha. I've done it this way, sanitizing the 2L jars and 500mL bottles every time, and I haven't had an issue yet where it appears the bacteria don't do their job. It would really show up if the kombucha didn't bottle carbonate (or if my...ahem...regularity...took a downturn, haha!), or if it suddenly took way longer for it to carbonate. I don't rinse the Star San out, either. I just basically follow the same routines I use in my brewing, and it all seems to work out.
I'm sure the diluted vinegar works really well, too. The acetic acid character might be a touch higher in the finished product but, if you enjoy what you're making, then it's all good!
Can I add sugar to it before I drink it? Is there a way to make kombucha more sweet?
You could certainly add sugar to it right before drinking. In that case, I'd recommend a simple syrup (or agave, honey, etc.), as that would mix a little easier into the carbonated beverage. Another thing you can do is to stop the primary fermentation sooner. I usually go 7-9 days in primary, but that could be less. The shorter the fermentation time, the more sugar remains. You just have to finish up the process (secondary, carbonation) and get it in the fridge, as it will want to continue fermenting and crunch through that sugar, if it's not chilled right down. Hope that helps!
@@ThisDadGoesTo11 thank you so mich
@@raysazorrilla4128 No problem. Good luck!