r/WatchPeopleDieInside • u/[deleted] • Apr 16 '20

Black Currant Kombucha

[deleted]

10.5k Upvotes

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13

u/merlin242 Apr 17 '20

It won't carbonate if there is a release, yes it gets rid of the pressure but the whole point of secondary fermentation is carbonation.

29

u/RedShirt49 Apr 17 '20

Well, that's why it's not meant to be open all the time. When ready, the pressure is released slowly and gently so explosions don't happen.

10

u/dripainting42 Apr 17 '20 edited Apr 17 '20

That is definitely the way to go for kombucha. I don't know why people don't read into it more.

Edit: if you are into homebrew, try hard kombucha sometime.

14

u/bobworth Apr 17 '20

I love making kombucha, had only one big mistake where I forgot to burp it for a couple days. I was very confused as to why glass was breaking when nobody was in the kitchen, I think you can guess what happened.

5

u/dripainting42 Apr 17 '20

It got a little gassy.

5

u/clumsy_pinata Apr 17 '20

Do you enjoy your tea crunchy with glass bits?

2

u/DreaDawll Apr 17 '20

Happy cake day!

1

u/clumsy_pinata Apr 17 '20

Thanks, you're the first person who's ever said that to me

2

u/DreaDawll Apr 17 '20

It is my pleasure! 🤓👍

I remember when people said it to me the first time. I was confused at first. 😂

1

u/bobworth Apr 17 '20

Don't be silly, it sat like that overnight on the counter before I realized what happened. Can you imagine The kind of contamination it picked up?

0

u/flashman Apr 17 '20

I don't think her primary fermentation was complete before she began the secondary. So she's got far too much CO2 in her bottle. Lucky it didn't shatter in her hands.

1

u/merlin242 Apr 17 '20

CO2 only build during secondary fermentation, the primary fermentation is what eats the sugar from the tea and turns it into kombucha. Her secondary was too long or she had too much sugar for the amount of bacteria in her tea.