[Tastebridge] Explosive White Tea Kombucha

[Rikke Rasmussen]

Hm. I wonder if the starter from the mothers was too strong? Pasteurizing
would probably work, but would destroy the culture, so maybe we would be
better off just priming with more sugar and bottling it today?
On Dec 11, 2010 8:06 PM, "TeeTrizZz" <info at leyenhaft.de> wrote:
> I wanted to check the sugar content of the white tea kombucha today after
it
> dropped from 1.022 to 1.017 in two days. When I opened the bottle it
> developed high pressure like the grape kombucha some weeks ago. The sugar
> content is 1.016. We should be careful and think about the way we
continue.
> More sugar? Pasteurize?
>
>
> Fabian
>
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