I thought the whole 'burping' thing for kombucha was just extra work for no reason

My first batch in a swing-top bottle from a kit I got in Austin last fall didn't fizz at all, so I figured I'd skip it. The second time, I left it for 5 days in a warm spot and burped it once a day like the guide said, and it came out perfect with just the right amount of bubbles. That one simple step made all the difference. Anyone have a good rule for how often to burp during a second ferment?

3 comments

3 Comments

fionam111d ago

So what's the best way to tell if it needs burping without opening it? I read somewhere that you can test the swing top lid, like if it's really hard to lift the wire bail then the pressure is probably high. I've started doing that instead of just opening on a set schedule. It saves kombucha and seems more reliable than guessing based on days alone.

wood.uma1d ago

Yeah, that daily burp is key for building pressure slowly. I usually check mine after 2 days and then every other day depending on how warm it is.

nancy_king291d ago

Actually, burping daily can let out too much carbonation and slow down the fizz. Testing the lid like fionam11 mentioned is a smarter move. Wood.uma's point about checking based on warmth is spot on though, since heat really speeds things up. I've found a tight bail usually means it's ready, but if it's rock hard you might have waited too long.