i just started my first batch of kombucha a week ago and put my jar in a low airflow, dry, moderately high temp environment and on top of that sealed the jar with two paper towels😅I didnt know about how all those play a huge role on the booch. I then made my 2nd batch with the the newly harvested booch with very high alcohol content in it with hope the alcohol can be reduced to normal on the end of this newly batch. Love the simple explanations, so glad i found your video! ! Looking forward your next videos!
Thanks - We've been testing with alcohol breathalyzer and we have some sorta constistent grid here. Comparing with 1%, 0.5% and 0.25% abv. "water" we can have an idea of where we are at. Do it makes sens... does it works you think ? I'll watch other of your videos - but as a 20 000 bottles per year, we don't have a budget to analyze our 300L every times and it probably change during the process (out of fermenter, in the fridge... then after bottling and older kombucha too). Thanks again.
Hi! Thanks for these videos. I'd love it if you could delve into how temperature and oxygen limitation on secondary fermentation can impact the finals alcohol content. I've been intentionally trying to make harder kombucha and finishing on an anaerobic environment really gives the yeast an advantage and outbalances the AAB's ability to produce acids
Hey! You are thinking the right way... Generally you can enhance alcohol production through anaerobic fermentation, as this will also slow down the aerobic bacteria that consume the alcohol. Regarding temperature, alcohol production is a result of enzymatic activity in the yeast, so raising the temperature should increase production, to a point. If the temperature goes too high, you run the risk of denaturing the enzymes and killing alcohol production. However, trying to get to the truly "hard" side of things will probably require use of specific yeasts on the primary fermentation.
@@culturedanalysis Thanks for the lovely answer. You were spot on regarding the simbiotic culture's composition being a key to it. Our scoby really steered towards the desired higher-alcohol yeast strains after we had it undergo uninoculated co-fermentation with grapes.
There is a correlation between the amount of sugar added and how much alcohol is produced, however it is also a function of how the microbes are behaving in the SCOBY. Since there are multiple processes, there is no way to make an exact correlation without direct testing.
I appreciated this immensely. I’ve been trying to figure out how you could have a fermentation process that wouldn’t result in a high alcohol content. Didn’t realize the bacteria was eating it.
The composition of the SCOBY definitely has an effect on both the ABV and organic acid production. For example, a SCOBY that has a larger yeast population will produce more alcohol and possibly have a lower TA than one with less yeast present.
i just started my first batch of kombucha a week ago and put my jar in a low airflow, dry, moderately high temp environment and on top of that sealed the jar with two paper towels😅I didnt know about how all those play a huge role on the booch. I then made my 2nd batch with the the newly harvested booch with very high alcohol content in it with hope the alcohol can be reduced to normal on the end of this newly batch. Love the simple explanations, so glad i found your video! ! Looking forward your next videos!
Thanks - We've been testing with alcohol breathalyzer and we have some sorta constistent grid here. Comparing with 1%, 0.5% and 0.25% abv. "water" we can have an idea of where we are at. Do it makes sens... does it works you think ?
I'll watch other of your videos - but as a 20 000 bottles per year, we don't have a budget to analyze our 300L every times and it probably change during the process (out of fermenter, in the fridge... then after bottling and older kombucha too).
Thanks again.
Great video. Thanks for the knowledge.
Are there any methods we can do at home that may not be as accurate but will give some indication of abv?
Excelente información, gracias por la teoria
Hi! Thanks for these videos. I'd love it if you could delve into how temperature and oxygen limitation on secondary fermentation can impact the finals alcohol content. I've been intentionally trying to make harder kombucha and finishing on an anaerobic environment really gives the yeast an advantage and outbalances the AAB's ability to produce acids
Hey! You are thinking the right way... Generally you can enhance alcohol production through anaerobic fermentation, as this will also slow down the aerobic bacteria that consume the alcohol. Regarding temperature, alcohol production is a result of enzymatic activity in the yeast, so raising the temperature should increase production, to a point. If the temperature goes too high, you run the risk of denaturing the enzymes and killing alcohol production. However, trying to get to the truly "hard" side of things will probably require use of specific yeasts on the primary fermentation.
@@culturedanalysis Thanks for the lovely answer. You were spot on regarding the simbiotic culture's composition being a key to it. Our scoby really steered towards the desired higher-alcohol yeast strains after we had it undergo uninoculated co-fermentation with grapes.
Hi, Excellent video. Congrats. Is there a way to estimate how much alcohol our kombucha will have based on the grams of sugar we added initially?
There is a correlation between the amount of sugar added and how much alcohol is produced, however it is also a function of how the microbes are behaving in the SCOBY. Since there are multiple processes, there is no way to make an exact correlation without direct testing.
I appreciated this immensely. I’ve been trying to figure out how you could have a fermentation process that wouldn’t result in a high alcohol content. Didn’t realize the bacteria was eating it.
Hej! That was super helpful! Could you elaborate on how the scoby composition changes ABV or organic acids production? thanks!
The composition of the SCOBY definitely has an effect on both the ABV and organic acid production. For example, a SCOBY that has a larger yeast population will produce more alcohol and possibly have a lower TA than one with less yeast present.
Thank you for making such a great informative video
Glad it was helpful!
Very informative 👍
Glad it was helpful!