I have heard 'second ferment stage' mentioned in other questions here. What is it exactly?
482962
Very similar to how beer is made. You'll do a primary fermentation to get your base kombucha. This takes place in a large widemouth jar covered only with cloth (this allows the scoby to breathe). When this stage is complete you can start secondary fermentation where you remove and strain the liquid into smaller bottles. During this phase you can flavor your kombucha with fruit or whatever you plan on using. Aside from flavoring, this stage allows the drink to build carbonation which makes for an excellent final product. I typically do my second ferment in swing top grolsch style bottles for 3-4 days.
482963
Flavorings are added in the second ferment stage. You can find more info and a video here: http://www.kombuchakamp.com/2011/09/10-easy-recipes-for-flavoring-kombucha.html
482964
Very similar to how beer is made. You'll do a primary fermentation to get your base kombucha. This takes place in a large widemouth jar covered only with cloth (this allows the scoby to breathe). When this stage is complete you can start secondary fermentation where you remove and strain the liquid into smaller bottles. During this phase you can flavor your kombucha with fruit or whatever you plan on using. Aside from flavoring, this stage allows the drink to build carbonation which makes for an excellent final product. I typically do my second ferment in swing top grolsch style bottles for 3-4 days. Very similar to how beer is made. You'll do a primary fermentation to get your base kombucha. This takes place in a large widemouth jar covered only with cloth (this allows the scoby to breathe). When this stage is complete you can start secondary fermentation where you remove and strain the liquid into smaller bottles. During this phase you can flavor your kombucha with fruit or whatever you plan on using. Aside from flavoring, this stage allows the drink to build carbonation which makes for an excellent final product. I typically do my second ferment in swing top grolsch style bottles for... » Read More Very similar to how beer is made. You'll do a primary fermentation to get your base kombucha. This takes place in a large widemouth jar covered only with cloth (this allows the scoby to breathe). When this stage is complete you can start secondary fermentation where you remove and strain the liquid into smaller bottles. During this phase you can flavor your kombucha with fruit or whatever you plan on using. Aside from flavoring, this stage allows the drink to build carbonation which makes for an excellent final product. I typically do my second ferment in swing top grolsch style bottles for 3-4 days. « Show Less
482965
After the initial time of fermenting, the kombucha tea can be bottled. Flavoring may be added (such as a bit of fruit, fruit juice, ginger). Sealed and sitting on the counter, the tea develops more carbonation . . a little fizz. If you try this and have strongly capped bottles (like the Grolsch beer ones), it's good to "burp" them after a day or so. I have heard they can explode. We've gotten a good popping sound from some of ours (more fruit?) but not experienced any danger. :~) The 2nd fermenting is just an additional step for flavor and fizz and is not necessary.
482966
The initial fermentation is when you put the sweet tea in with the SCOBY. The SCOBY eats the sugar. After this process, you can drink the Kombucha tea, or you can do a secondary fermentation. For the secondary fermentation, you can add fruit, sugar, or juice to the Kombucha tea and then let it ferment a second time. If you cap for the secondary fermentation, you are likely to get some carbonation.
1706107
I use this as an excellent vessel for continuous brew kombucha and cover the top with a gauze cloth. For water kefir you want air tight for second ferment but I feel like this would be big for Water Kefir. I do a quart at the time and you want to do the second ferment in a bottle that it nearly fills. The less air in the bottle for second ferment the more bubbles you will get as well. I recommend you join the group on facebook "Kefir grains, scoby and others to share", they are an excellent resource. Yes you use a tight weave cloth for first ferment and air tight for second ferment if you do a second. I do a second if I add flavor like juice or fruit. Also on Pinterest there are fermentation boards with a wealth of information. Amazon has several great products for fermentation.
1431631
No, You can use recipe kits or use your own ingredients. This is the basic setup you would need to brew two-stage beer, the plastic is the primary fermenter and the glass (carboy) is the secondary fermenter. Two-stage brewing results in a more conditioned clearer beer. Salute!
131979
You wouldn't ferment in this. Buy a carboy or a food grade bucket. Needs to be airtight. Then you still are better off with a racking siphon than a spigot. The goal is to get most of the yeast and solids to settle out before bottling. I would read up. There's tons of great books out there. Or do like me and learn by trial and error. Makes for some bad beer at first though. Cheers
1636106
This is for pre fermentation only , post fermentation should only be checked with a hydrometer
1898049
Yes, you can reuse it for fermenting. Just wash it well, and you are ready to go.
1095308
Gasses escaping through the airlock is a sign that the fermentation is working, not an indication of the fermentation being ready. Depending on how big your fermentation vessel is, what you are fermenting and for what purpose, you may not see gas escape through the airlock very often. Depending on what you are making, fermentation does not necessarily complete. If you are fermenting vegetables, complete fermentation is not the goal. If fermentation would be complete, the bacteria (probiotics) that cause the fermentation would no longer have anything to eat and they would die. Usually, the goal of eating fermented foods is to ingest live bacteria that are deemed beneficial to your intestines. Usually, you want to allow some minimum amount of time for fermentation, many recipes indicate 1 to 2 weeks. During this time, the fermentation will start and really get going. After that you usually taste the product every day or two to see if you like the taste. Make sure to use very clean utensils for tasting. If you like the taste, you stop the fermentation process by refrigerating the product. I urge you to use a recipe for this type of fermentation. It is critical to get salt content right to allow for beneficial bacteria to grow and harmful bacteria (such as botulism) to be inhibited. If you are fermenting in order to produce wine or beer, the goal is is not probiotics but rather alcohol, which is created by yeast. I don't have experience with making beer, but for wine you would let the fermentation complete. You would be able to tell because the liquid you are fermenting would no longer contain bubbles and no bubbles would pass through the airlock. Again, a recipe should give you some indication here.
706988
I use it to make fermented vegetables. It allows the natural gases to escape.
1677489
No it does not. It's used primarily for transferring from Fermenter to secondary or to a Keg
1058430
It's really a 2-stage system. The first stage is a single carbon filter and the output of that feeds twin RO filters. The two RO filters is what helps give it high flow rates. I have it connected to city water and works great!
1660559
My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says Sandor Katz, more nutritious. But really, I've only been doing this a short while so I hope someone else chimes in. My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says... » Read More My experience with jar fermenting is limited, yet shocking. I left one ball jar tightly capped for just a LITTLE too long, and fizz-BANG! Garlicky cabbagey explosion. With the regular jar lids, you need to frequently check them, burp them, and remove some of the residue that forms on the surface of the brine. Each time you open it, you introduce oxygen, which doesn't mean it's not going to work, it just isn't as good. When the process happens in an anaerobic environment, such as one provided by an airlock, wow, it just really is so much better. The food is tangier, more alive, and, says Sandor Katz, more nutritious. But really, I've only been doing this a short while so I hope someone else chimes in. « Show Less
131983
This is not used for fermentation. That requires a sealed container with a vent. Even with a fermenter you should prime your beer prior to bottling.
1060605
I let mine ferment no more than 4 days. I smell my jar every day and when it just starts to smell a little tiny bit sour, I strain it and start a new batch, that way I know the ferment happened and I'm confident I have the benefits in what I will be drinking, but even if it turns out a bit sour, I use mine in green smoothies the majority of the time. And the second ferment is always in the fridge for me, I never have fizz!
918571
I believe the stage two are a slightly different color, more blue than clear, also on the underside of the nipple on the rim it says which stage it is.
2282444
I don't pay attention to how many weeks it says it takes. I just ferment the kits until fermentation is done. In my opinion, judging fermentation by time-frame, rather than fermentation activity, seems pointless. Stopping fermentation on any juice too early will result in a sweeter, less alcoholic wine.
54810
I don't believe it is...do not see word "fermented" anywhere on label. Has a nice taste for cod liver oil, with the "essences" of lemon and mint masking the oil taste somewhat. I like this oil...I take every day, tastes okay, no burping, good stuff!
756373
Most of these kits mean exactly what they say. Four weeks from the time you start until ready to serve. This one, in particular is a four week kit, but requires much more effort and attention than one such as "Orchard Breezin". Two weeks to ferment and two weeks to stabilize, then its a go. Only one additional effort required at the second two week mark.