Books &





Part One - Kombucha FAQ

Frequently Asked Questions

About Storage








Miscellaneous (part 1 of 2 -  6.1 - 6.50 )

Miscellaneous (part 2 of 2 -  6.51 - 6.96)

Kombucha Colony



Kombucha FAQ Home Page



5.1 Should I store my Kombucha colonies in the refrigerator?

Yes. In between batches put the Kombucha in a covered glass bowl with 1 -1 1/2 cups (8-12 ounces) of previously fermented Kombucha Tea. Cover the bowl or jar with a few layers of paper towels secured with rubber bands. The extra Kombucha Tea is added to your next batch along with the colony to help lower the pH.

If you store your Kombucha colonies in sealed zip-lock bags, be sure to open the bag occasionally--this will allow oxygen to reach the contents of the bag to help keep the microörganisms alive. Be aware that lab tests conducted by the Kombucha Consumer Research Group™, have recently confirmed that some of the plastic components from these bags may be leached into the contents in the bag during lengthy storage.

5.2 Can I use a lid on my Kombucha Tea during storage?

Yes, but do not use lids with exposed metal on the inner surface of the lids because condensation will develop on the metal surface and drip down into your tea and contaminate it.

5.3 Can I store Kombucha Tea in bottles like wine?

Yes, but it would be best to use a cork stopper in case of CO2 build-up within the bottles. That way if the pressure builds up too high, the cork will be forced out, stopping the bottle from exploding.

5.4 How do I prevent bottles from exploding ?

It is best to use a stopper that will be pushed out of the bottle, such as a cork; this will stop the bottles from exploding if the pressure builds up too much.

5.5 Is it necessary to stop fermentation before capping bottles of Kombucha Tea?

Some people leave the Kombucha Tea ferment longer than usual to avoid the carbon dioxide gas that tends to build up after the bottle has been capped, hoping to avoid broken bottles. Others prefer to let the carbon dioxide build up; this tends to make the beverage more effervescent. If you are worried about glass breakage you could use a cork instead of a screw-on cap, this way if the pressure builds up too much the cork will be forced out of the bottle and the CO2 can escape.

5.6 What is meant by "flash freezing"?

According to Encyclopaedia Britannica, in the quick freezing process, the temperature of the food passes through the zone of maximum ice-crystal formation (32 F- 25 F.) in 30 minutes or less. The basic principle of any rapid-freeze method is speedy removal of heat from food. Under normal conditions, water temperatures must fall below 32 °F. before ice crystals form. When an ice-water slurry is forming, its temperature returns to 32°F. The freezing point of food is lower than that of liquid, solid freezing usually occurs at temperatures between 32° F. and 25° F. (0°C and -4°C). The temperature of the food undergoing freezing remains relatively constant until the food is almost completely frozen, then the temperature rapidly approaches that of the freezing medium. These methods may employ cold air blasts, direct immersion in a cooling medium, contact with refrigerated plates in a freezing chamber, or freezing with liquid air, nitrogen, or carbon dioxide. Freezing in still air is the poorest method; circulating cold air greatly accelerates freezing. Slow freezing forms large needle-like ice crystals; rapid freezing results in smaller crystals, producing a finer texture. If partial melting and re-freezing are repeated several times, larger and larger crystals are formed, and hence a rougher texture.

5.7 Can I use corks when bottling kombucha tea?

Sure, just remember to boil them for a few minutes if you're using used ones; new corks are fairly cheap to buy so I'd recommend buying new corks for your bottles.
Also when using corks remember that one has to keep the inside of the cork moist. This is achieved by laying the corked bottle on its side and once a week or so giving each bottle a 1/4 turn. A La wine rack


This Frequently Asked Questions (FAQ) is based, in part, on the personal experiences of the members of the Kombucha mailing list. It should not be regarded as a complete or definitive manual on Kombucha but rather as a collection of practical everyday answers to questions that come up when starting to make Kombucha Tea. This article is provided as is without any express or implied warranty. While every effort has been taken to ensure the accuracy of the information contained in this article, the authors/contributors assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.

This FAQ may be posted to any USENET newsgroup, or BBS as long as it is posted in its entirety and includes this copyright statement, obligatory disclaimer, and authors name. This FAQ may not be distributed for financial gain. This FAQ may not be included in any commercial collections or compilations or posted on any commercial or non-commercial websites.

Permission is granted to freely copy this document in electronic form, or in print if the publication is distributed without charge, provided it is copied in its entirety without modification and appropriate credits are included. On the WWW, however, you must link here rather than copy it. Any other use requires explicit permission by the author.




Designed Colleen M. Allen

Copyright 1996 - 2000 Colleen M. Allen  

Maintained by: Bob Williams [E-MAIL]
UpDt: 12/18/2000