The Explosive Side of Kombucha: A Cautionary Tale of my personal story on kombuah explosion!
As a passionate home brewer, I’ve always been fascinated by the art of making kombucha. The process is intriguing, the flavors are diverse, and the health benefits are impressive. However, there’s one aspect of kombucha brewing that requires extra caution – the second fermentation. Today, I want to share a personal story that underscores the importance of handling this stage with care. With this I am giving you advice as if you were my family to stay safe and control the fermentation process.
Second Fermentation Care
The second fermentation is where the magic happens. It’s the stage where you can experiment with flavors, adding fruits, herbs, or spices to your brew. It’s also the stage where your kombucha gets its characteristic fizziness. However, this stage can also be a ticking time bomb if not handled correctly.
The second fermentation is an anaerobic process, meaning it happens in the absence of oxygen. Once you’ve added your flavorings, you seal your kombucha in an airtight bottle and let it ferment for a few more days. This sealed environment allows carbon dioxide, a byproduct of fermentation, to build up, giving your kombucha its delightful effervescence.
However, this is where the caution comes in. If the pressure from the carbon dioxide builds up too much, your bottle can become a potential explosion hazard. And trust me, a kombucha explosion is not something you want to experience.
There are three primary ways to control for explosions. Firstly don’t bottle and ferment for too long (more than ten days) in room temp for second fermentation. Secondly, chill your kombucha to control for further fermentation into Carbon Dioxide. Thirdly Burp your bottles regularly. And as a bonus, make sure you get solid and thick glass bottles! I’d reccomend the below you can get on Amazon:
My Personal Kombucha Explosion Story!
Let me take you back to a sunny afternoon a few months ago. I had just finished a batch of strawberry and basil flavored kombucha. Excited about my new creation, I sealed the bottles and left them on the kitchen counter for the second fermentation. I had read about the need to ‘burp’ the bottles – releasing the excess pressure – but I got caught up in the excitement of flavor experimentation and forgot this crucial step.
A few days later, I walked into my kitchen to a scene of utter chaos. One of the bottles had exploded, sending shards of glass flying across the room. Sticky kombucha was splattered all over the walls, the ceiling, and the floor. The once delightful aroma of strawberry and basil was now an overpowering stench, permeating every corner of the room.
Cleaning up the mess was a nightmare. It took hours to pick up the glass shards, scrub the kombucha off the surfaces, and air out the smell. Not to mention, I had to mourn the loss of what could have been a delicious batch of kombucha.
This experience was a wake-up call. It reminded me that while brewing kombucha is fun and rewarding, it also requires careful attention and respect for the process.
So, fellow kombucha brewers, let my story serve as a reminder to always handle the second fermentation with care. Make sure to ‘burp’ your bottles daily to release excess pressure. If you’re going away or can’t attend to your brew, consider storing your bottles in a cooler or a box to contain any potential explosions.
Conclusion
Remember, safety should always be your first priority. Don’t let the excitement of brewing your own kombucha overshadow the importance of handling the process with care. Don’t let the kombucha ferment too long in second fermentation at room tempture or warmer. Happy brewing, and stay safe ya’ll!
Want to dive deeper on the kombucha bottle explosion story? Check out this Youtube Video!
