Goldfinch Kombucha

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fermentation

Q: Why does the level of alcohol vary from batch to batch, bottle to bottle?
A: Because kombucha undergoes a second fermentation in the bottle, the alcohol content of the final product can be affected in a few different ways. Remember: SUGAR + YEAST = ALCOHOL + CARBON DIOXIDE + HEAT. So, you can increase the alcohol content of your kombucha by ensuring that the recently bottled kombucha has enough sugar and yeast remaining to create an extended secondary fermentation, similar to that which champagne undergoes. Since there is no SCOBY to consume the produced alcohol, the resulting ABV (alcohol by volume) goes up. Refrigeration will cause the yeast to become dormant, so in order for secondary fermentation to occur, the bottled kombucha must sit at room temperature for 1-2 weeks. If you prefer a sweeter kombucha without the alcohol, then you can refrigerate your kombucha immediately after bottling.

Q: I want more carbonation in my bottled kombucha.  How do I get it?
A: Secondary fermentation must occur to produce carbonated kombucha.  Here is how you ensure it is occurring:

Sometimes, the yeast just punks out.  That doesn’t mean that your SCOBY is rotten, but you might have a batch that’s flat after doing all the right things.  It happens.  The next batch will be different. 

Here’s a bit of useless information - White Zinfandel, in fact, was the product of what was supposed to be a bone-dry, super-fresh rosé made from Zinfandel grapes.  The yeast punked out, didn’t ferment all the grape sugar and left a handful of confused winemakers scratching their collective heads staring at giant tanks of barely-fermented, tutti-fruity grape juice.  One brazen, young, millionaire-to-be said, “Screw it!  Let’s bottle it.”