This is the proof, the most definite sign that things are going well in the fermentation world and have improved since I took upon the projects late last year.
A couple of days ago I decided to take upon the ultimate challenge in fermenting my various brews, something so simple in Boston that it hadn't gotten a second thought but was being problematic here. The secondary fermentation. Which is when you take your initial brew, add in flavors (aka fruits) and sugars (more fruits or sugar), put everything in a sealed container and cross your fingers, hoping for the best. The idea is that the yeasties in the brew will eat up the sugar, separate the flavor and produce co2, thus carbonating and flavoring the drink. When the result is put into the fridge, the co2 dissolves into the drink giving it the effervescent flavor and stops the process, thereby stopping potential explosion.
My attempts at secondary fermentation hadn't been working well in Seattle though, instead of consuming sugar to produce co2, the drinks were just getting sweeter and boozier and i'd been confounded. But this time around, with lots of ripe banana and ginger, it worked out!
Like really really well though.
As in, in Boston I'd keep my kombucha outside for second fermentation for a couple of days before putting in the fridge. Here I had the bottles out for a day, day and a half, and they were so ready to explode into a messy geyser. So it's definitely been more vigorous and exciting. Hope the taste's as amazing too.
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