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My kombucha got so fizzy after six weeks it nearly launched into space, lmao.
I left my kombucha to ferment for six weeks, checking it way too often. The carbonation built up so much that when I opened it, it sprayed everywhere. What's the longest you've waited for a ferment to finish?
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lisak267mo ago
What kind of bottle were you using? I'd be worried about glass shards if something carbonates that much for that long, that's a serious bottle bomb waiting to happen.
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phoenixpalmer7mo ago
Glass bottles are way stronger than people give them credit for. A proper brewing bottle can handle way more pressure than a bit of extra fizz. It's not like you're using old soda bottles from the recycling bin.
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angelawright7mo ago
Holy cow, six weeks is an eternity for kombucha! I start getting nervous after two. That's just begging for it to turn into vinegar or, you know, a sticky geyser all over your kitchen. I once forgot a batch for a month and it was so sour it made my face hurt. You must have the patience of a saint, or maybe just a really sturdy ceiling.
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