Do you like your kombucha flat? Or do you just want to keep the bubbles of your kombucha under control? Here are some tips for getting little or no sparkle in your favorite drink.
How does kombucha become fizzy?
In kombucha, bubbles are created during bottling. At room temperature, the yeasts eat the sugar and create carbon dioxide (CO2). If the CO2 does not have an emergency exit (e.g. if it is locked in a bottle), it dissolves in the liquid. This is where the bubbles come from!
If your kombucha rushes out of the bottle as soon as you open it, it's because there is too much pressure in the container.
This could be because:
- The bottles have been left at room temperature for too long.
- There was too much added sugar (such as fruit juice) in the kombucha.
- The temperature was warmer than usual, which accelerated the fermentation.
- Your kombucha scoby was very high in yeast.
How to make your kombucha less sparkling?
To limit the bubbles in your kombucha, you must limit the pressure that is created in your bottles.
To do this, you can:
- Immediately put the bottles in the refrigerator.
- Not fill the bottles up to the neck.
- Frequently open your bottles to release the pressure.
- Avoid flavoring with berries or ginger, two sources of natural yeast.
- Filter the kombucha to remove the yeast colonies (brown clumps under the film).
What if it's too late?
Did your last bottle of kombucha shoot off like a geyser? Afraid to open your next bottle? Keep your head cool, everything is going to be OK!
To avoid losing a drop of your precious kombucha, place a bowl under your bottle and a plastic bag (zip lock or milk bag type) on top. When opening, the kombucha will squirt out, but the bag will cause it to drip into the bowl. How convenient!
Another technique is to gradually open your bottle to release the pressure. As soon as the liquid gushes out, close the cap. Wait a few minutes, then repeat the experiment until your bottle is under control.
Alternative: Open your window and aim at a target in the distance! With luck, you might hit it!
In short, to have fewer bubbles in your kombucha, you have to put it in the fridge as quickly as possible and release the pressure regularly.