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Final kombucha video - flavouring with a 2nd ferment

This is the third and final kombucha video in the series. We do a second ferment with fruit steeping for flavour.

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Comment by Andrew Cumberland on March 16, 2017 at 19:22

Keep the water/bicarb mix in the fridge - when it starts to taste funny throw it away and start again. You will taste what I mean by "funny." It becomes kinda foul. I only keep it for no more than 3 days.

Comment by Elaine de Saxe on March 16, 2017 at 14:58

OK well that sounds like it will be worth a whirl and see if I can resurrect the half-bottle that found itself stranded here.

Comment by Andrew Cumberland on March 16, 2017 at 14:11

It is highly acidic when being made. What happens to it inside the gut, I couldn't say. However, I am also very responsive to stomach acid and I too have no problems drinking it. Just as an aside, I keep a glass of water with a teaspoon of Bicarb dissolved in it in the fridge. One mouthful tends to solve any acid problems.

Comment by Elaine de Saxe on March 16, 2017 at 6:27

Good to hear, Lissa - thank you. I asked here since all I've found online have been conflicting opinions.

Comment by Lissa on March 16, 2017 at 6:06

I do not know the answer to your acid/alkaline question Elaine. Further research might help. I do know that I personally can't tolerate acid things and have no problem with K. Quite the opposite.

Comment by Elaine de Saxe on March 16, 2017 at 5:49

With the second ferment, do you put the lid on tight or just loosely?

I've been hesitating to try Kombucha because I don't know if it is an acid or alkali drink. Weirdly (and I've no idea how anyone really tests this) Lemon is classed as alkali as it is supposed to become alkaline on digestion. I have found that juice with Lemon in it does settle the tummy where for example, milk gives me acidity. Drinking Kombucha so far - I've bought a few bottles of the commercial stuff - I haven't been able to make a decision. The hesitation is because I have read that it is quite acid. Quandary. Happy to hear first-hand experience.

A visitor to our GV left a half-bottle of Kombucha. It still sits in the 'fridge while I wonder what to do.

Comment by Lissa on March 16, 2017 at 5:22

Another good video Andy, thank you.

My K comes out of the first ferment almost like beer. Very fizzy with a frothy head on it.

I used to secondary ferment by adding everything into one bottle ie the K and fruit/ginger but I didn't add extra sugar. I don't bother with that anymore mainly due to lack of time and liking the K just the way it comes.

I fizz a bottle of rainwater (Soda Stream) and add some K to that. Don't drink it straight - which you could do but it doesn't go as far. A batch lasts me a week this way.

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