How to Prevent Kombucha Loss After Opening a Bottle During Second Ferment
Have you had some bad experiences with bottles exploding or overflowing upon opening after second ferments? This can be common, as second ferments are the time during kombucha making when the most carbonation is built up.
Building up lots of carbonation is great because it means you are going to get some lovely bubbly booch. However having bottles overflowing when you over them is not so great because besides making a big mess, this will also result is a loss of kombucha.
Tricks to Keep Your Bottles from Overflowing
Thankfully you do not need to be at the mercy of kombucha overflows. There are a few tricks you can implement to make sure that your kombucha making experience is overflow free.
Refrigerate Bottles for One Day Before Opening
Refrigerating your bottles of kombucha which have been through a second ferment can help a lot when it comes to locking in carbonation and preventing overflows. Lowering the temperature slows down fermentation, and makes the kombucha less volatile. The low temperature might also cause the carbon dioxide bubbles to shrink, and so lowering the pressure.
Ensure That There is Headroom in Each Bottle
When bottling up your kombucha for the second ferment, all for a a 1 inch space between the lid/cap and the surface of the kombucha. This airspace acts a sort of a buffer zone, and can help to prevent bottles for overflowing.
Burp Your Bottles Once or Twice a Day
This of course is the obvious tip, but a good one all the same. If you have been neglecting to burp your second ferment bottles of kombucha – and are getting overflows – now is the time to start. Once a day should be adequate, but if you are living in a particularly warm climate, you might want to do it twice.
Burping you bottles is important if you do not have airlocks mounted. If left unburped at room temperature, it is possible for them to explode from the pressure! This situation is obviously super dangerous, and should be avoided at all costs.
Brew in Cooler Temperatures
No, I don’t mean you should relocate to cooler climates just for easier kombucha making. But if the temperatures are high, consider finding a location for your fermenting kombucha which is as cool as possible. If you can manage to get the brewing temp below 80 degrees Fahrenheit (26.5 degrees Celsius) then this should help considerably to keep your second fermented kombucha from overflowing upon opening.
Place a Bowl Under the Bottle When Opening
If you are having problems with ferments overflowing, then it is a good idea to place bowl underneath your bottles when opening them. This way you can catch and save any kombucha which overflows the opening. It can also prevent lots of sticky boochyness on your countertops!
Open Close – Open Close
Another quick fix to prevent bottles under high pressure from overflowing is to open the cap slightly. Then quickly screw it tight. Repeat this a few times until most of the pressure has escaped. Then open fully and enjoy.
If you have gone to the time and trouble to make your own kombucha, with second ferments and all, then you sure don’t want to lose half of it upon opening. And I am sure you do not want to have to clean up your kitchen counter every time this happens either!
Try out the above techniques for stopping kombucha from overflowing for hassle free kombucha opening. : )