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Secondary Ferment, Carbonation, Residual Sugar and Storage.

Q. How Do I Increase The Carbonation Of My Kombucha?

A. Bottling kombucha in an airtight bottle helps to increase carbonation. 
Store finished kombucha at shelf temperature for 1-3 days depending on temperature. This is called secondary ferment and will continue to slightly ferment and carbonate in this time.

Any flavour added which contains sugar will increase fermentation.

Q. Is There Any Danger Of The Glass Container Exploding Under The Carbonation Pressure When Bottling Kombucha?

A. While it is possible for bottles to explode, it is more common for lids to fly off, particularly when being opened. We recommend keeping your whole hand over the lid of the container as you open it. Check bottles for cracks or imperfections before use avoid leaving for prolonged periods.

Q. Can I use less sugar or alter any ingredients used to make kombucha?

A. We strongly recommend following the INSTRUCTIONS included in all our DIY Kombucha Culture Kits. The recipe was designed to encourage a proper balance, which discourages the growth of mould and the spoiling of the batch. It also helps ensure the SCOBY gets enough food to culture properly.

Q. Does Finished Kombucha Contain Alcohol?

A. Yes, as with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product ( Less than 0.5% ). Although the amount contained in kombucha will vary from batch to batch, the amount should be quite small.

Q. Can I use a plastic container to brew kombucha and plastic bottles to store it?

A. We recommend glass containers when working with starter cultures, because of the potential of plastic to leach undesirable chemicals.

Additionally, plastic is more easily damaged, often without your knowledge, which can result in hidden bacteria that may disrupt the culturing process.


Buy glass brewing jars here.