By definition it is fermented yes/no?Hmmm. I had an assistant when we had our private school. She'd bring in kombucha she made. I swear, sometimes it was fermented a bit.
It is fermented and I am greatly bothered by fermented stuff, but kombucha doesn't bother me. I think that once all of the sugar is used up and you refrigerate it, the fermenting shouldn't bother you. But I could be wrong.Hmmm. I had an assistant when we had our private school. She'd bring in kombucha she made. I swear, sometimes it was fermented a bit.
It has been a few years since I made it, but once it was bottled, it had to be refrigerated. I remember there being a two cycle process. First the days of fermentation, then with the fruit. I think the fruit was done in the refrigerator.Yes it is fermented
But getting rid of the yeast poop in the bottom of the bottle is a simple process
Step one
Stop the ferment with refrigeration
24/36 hours
Remove and put on level surface
Let it sit, the floating stuff will settle to the bottom
Syphon the liquid off and leave the junk on the bottom
Take that bottle and let it settle out
Syphon again
That is the poor boy method
They make super fine filter cloth you can use . I dislike the stuff because it is so fine it constantly plugs up and has to be constantly tended to
Syphon it
Hmmm. I had an assistant when we had our private school. She'd bring in kombucha she made. I swear, sometimes it was fermented a bit.
Kombucha is fermented but I’ve never experienced it to be fermented enough to get drunk on.She seemed a little shnockered sometimes
I have been making kombucha for years. I make organic hibiscus kombucha. If left too long, it turns to vinegar which is also very usable. If it turns to vinegar, just start a new batch and it will be kombucha again before it turns to vinegar. I have a huge SCOBY and several small ones. If anyone wants one, I’m very willing to share.It has been a few years since I made it, but once it was bottled, it had to be refrigerated. I remember there being a two cycle process. First the days of fermentation, then with the fruit. I think the fruit was done in the refrigerator.
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