No need to feel like a bit of an idiot. I probably burp mine more than I need to but I do it just to see how much pressure is building. It gives me a good idea of where it's at.
No judgment here from me. We are all learning even the professionals they are still learning. Just like soap making Kombucha making is also a process. One I find a bit easier than actual soap making. Just like in soap making everyone has "thier different process "I completely misunderstood burping. The web sites I was reading said to do it every 2-3 days to release excess pressure but thinking back, I believe that was for newbies who didn't know how fast pressure would build up.
Feel a bit like a idiot lol.
Corked bottles will blow everytime. I usually stick to my GTS Bottles reduce reuse recycleI only have one second ferment that I have to burp: my pumpkin booch recipe. The first time I made it, it blew the tops off all the bottles within 4 hours. Fortunately they were all cork type bottles, unfortunately... the mess! I had booch on the ceiling! I have to do a bait and switch, put the booch in the fridge right away for 1 day, then I can take it out to let it ferment, but still have to burp at least once a day. Sigh. I'm really wishing I had some booch right now.... also curious now that I switched sugars how the pumpkin recipe will do. My F1 is already carbonated, so this may be one that stays in the fridge but ages a bit longer than usual.
I'd be interested to see what your pumpkin booch recepie is love me some pumpkin spice and pumpkin. I usually stick to my screw topped GTS bottles corked bottles will definitely pop on ya. If you like it raining booch then that's the way to go. I am sure it was an honest oversight. But good to know. I've only had one batch which buldged my GTS tops and that was when I added hops to my 2nd ferment. Go easy on the hops if your including hops in your booch just a bit of FYI. Buldged my tops but no explosion. Wheeew!I only have one second ferment that I have to burp: my pumpkin booch recipe. The first time I made it, it blew the tops off all the bottles within 4 hours. Fortunately they were all cork type bottles, unfortunately... the mess! I had booch on the ceiling! I have to do a bait and switch, put the booch in the fridge right away for 1 day, then I can take it out to let it ferment, but still have to burp at least once a day. Sigh. I'm really wishing I had some booch right now.... also curious now that I switched sugars how the pumpkin recipe will do. My F1 is already carbonated, so this may be one that stays in the fridge but ages a bit longer than usual.
I use corked bottles quite often and tape them down. Usually not a problem, but the pumpkin is a good fermenter so even the tape doesn't hold it. I've used kolsch bottles with the pumpkin recipe and it fountains on me every time (the first time I made the mistake of opening at my desk...) My notes are at home, but it is a combination of pumpkin puree, apple cider, and spices. I'll try to remember to post it when I get home.[/QUOTE
What does fountain mean
When I put hops in my booch I get lots of fountain i try to take it easy with the hops LOLWhen you pop it open and the booch explodes out, usually a couple inches above the top of the bottle before it starts falling. This photo shows a mild fountain.
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I know there are several threads about kombucha soap, but I'm really curious how many kombucha brewers are in the forum. So who's out there?
I have been drinking kombucha off and on for 2 years, just started brewing my own about a year ago, taking a small break at the beginning of summer when we moved, and December/January while I was getting my mental poop in a group. I make about 3/4 gallon at a time, because I'm the only one who drinks it at my house.
Tea: I usually brew mine with black and green tea, but I did do a few batches with oolong that I brought back from a China trip. (I'll be leaving more room in my bag on next trip. That was the best carbonation I have ever gotten!)
Sugar: I usually use regular old table sugar, but did my first batch with raw sugar just last week.
Flavors: Mostly plain, but I have experimented a bit with pumpkin, strawberry & rhubarb, and my last batch was strawberry & lime, which is my new favorite. I use my sister's homemade strawberry syrup for the strawberry part. It's too runny to be a decent ice cream sauce, and too rich for panpakes (pancakes), but works well for booch because I don't have to use alot.
...and no... I haven't tried to make soap with booch, but it is on my list.
I do also use kombucha for making soap. Recommend to every1
I am drinking kombucha for my gut and i am very happy about it. I have also read lots of papers about kombuchas benefit to skin so i have decided to use it in my soap.I am very curious about this. Please explain why you like to use kombucha in soap. Do you use the scoby or just the tea? How does it improve the soap?
@earlene -- I read a newsletter with kombucha brewing tips the other day. One of the things mentioned is that the ratio of the bacteria to yeast during fermentation can make a difference in the taste. The yeast converts sugars to alcohol and the bacteria convert the alcohol to acetic acid (basically vinegar). You want the proportions of the organisms to be in balance -- too much bacteria makes a sour drink and too much yeast raises the alcohol content. From what I gather (kombucha newbie here), it's hard to have zero alcohol in kombucha, but the % can be pretty low.
As far as carbonation, my kombucha is flat to only very slightly fizzy. Not remotely as fizzy as soda pop. (I'm still learning about how to add fizz with a second fermentation, and I still don't have that figured out.) I think some commercial brands may add artificial CO2 carbonation (like how soda pop is carbonated) to their kombucha to boost the fizz.
Not very sure about what benefits it adds to soap. Maybe someother person knowsThank you for the explanation of how you use it -- but I'm more interested in why you use it in soap. What benefits does it add? I would be very glad if you (or anyone else) would share your personal experience.
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