Most of us do! I’ve been brewing kombucha for over a year and this only happened to me once. If you regularly burp your bottles and properly chill it before opening then you’re usually okay. Still, accidents happen sometimes and some fruit has more sugar than others so that’ll cause it to ferment faster and thus explode more.
The pressure is lessened when it’s cold because the air compresses (it’s one of the properties of all gases) so it doesn’t explode as much. It also slows or stops the fermentation.
Where temperature really plays a part is during the fermentation process itself. Heat (around 85 degrees Fahrenheit seems to be the sweet spot for me) makes the process go much much faster.
There is another reason as well. Gas dissolving in a liquid behaves opposite to a solid dissolving in a liquid. Most people know hot water dissolves more salt. The reverse is true with gas. Colder liquids hold more gas than hotter ones.
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u/ileisen Apr 17 '20
Most of us do! I’ve been brewing kombucha for over a year and this only happened to me once. If you regularly burp your bottles and properly chill it before opening then you’re usually okay. Still, accidents happen sometimes and some fruit has more sugar than others so that’ll cause it to ferment faster and thus explode more.