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Kombucha Brewing Manual
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==== Bottling ==== 1. Wash bottling hose in hot water and attach it to the mixing container if valve present. If not put the mixing vessel on a crate to increase the gravitation flow and move the hose to the bottom of the mixing container 2. Place your empty clean bottles on towels by the mixing vessel. (Consider the type of the bottles because of the pressure accumulation during secondary fermentation). 3. Open the spigot/valve or suck the un-submerged end by pump or mouth to start the flow (hold low) 4. Empty about 100-200 ml of liquid from the mixing vessel through the hose and into a tea cup. (This cleans out the hose of liquids that were previously being bottled or any after taste). Close the valve or squeeze the hose (soft plastic) to stop the flow. 5. Put the hose into the bottle, sticking it all the way in to the bottom of the bottle. (This prevents the creation of foam and enables you to fill each bottle only once). 6. Turn the spigot or release the hose so that the liquid flows out of the mixing tank and into the bottle. Fill the bottle up to about 2-4 cm below the top of the bottle. (This leaves enough room for the drink to develop effervescence without putting too much pressure on the lid or the bottle). 7. When the bottle is filled appropriately, pinch the hose to stop the flow and move the hose to the next bottle, sticking it all the way in to the bottom of the bottle. 8. As each bottle is filling, screw the cap on to the bottle that was just filled and affix a label if screw tops are used. 9. Repeat steps 7 and 8 above with all the bottles until they are all full, lidded, and labelled. 10. If the beer bottles and caps are used, use the capper to cup all the bottles and label them. 11. Transfer the bottles in to the crate and label the crate with the name of the flavour, the bottling date, and the number of bottles (example - white tea kombucha, hibiscus flavour, date of harvest 10/12/2010 --> wkh 10/12/2010) 12. Mark the type and number of harvested bottles to the logbook 13. Move that crate to the secondary fermentation area (15-30ºC(60-85ºF)). Note that the temperature should be oscillating and not constant!!!(various microorganisms in the culture have different temperature optima). 14. Hold back at least 2 bottles from each batch to be labelled “experimental” and use is it for experimental purposes. It is best to take these bottles from the middle of the bottling process. Put a piece of tape on the side reading: “EXP mm/dd/yy” and a notation of what is in the bottle: 15/11/2010 WKGL means “white kombucha ginger lime, harvested on 15th of November 2010.”
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