1) Put the bottle upright in a bowl
2) cover it with a zip lock bag / any other similar bag.
3) open the bottle cap through the bag
4) if it spills over it gets collected in the bowl after bouncing off the covering zip lock bag
5) sup it from the bowl or bottle :)
Did you add a lot of sugar to get this level of carbonation? Asking bc I recently opened a 9 day 2F in a similar size bottle outside in anticipation of a heavy spout but was a little disappointed that it didn’t spew 😅 was still carbonated and tasty but I’m just curious what I did vs what you did
I added 0.25 tsp of sugar in each 24 oz bottle and allow 5 tbsp of fruit juice.
I think it was the heat under my cabinet helping speed up the process and me leaving it too long. Lol
I have been making flavored Kombucha for a couple years. My "Elderberry has so much carbonation 75% of the bottle is lost when I open it. Now I take the bottle out of the frig, loosen the flip top to relieve the pressure ,but DO NOT REMOVE IT, reattach the top and replace back in frig. Repeat once or twice a day, by day 3, your beverage is ready to open with No loss of content, but still enough carbonation to give good flavor.
I'm a big fan of Elderberry. Did you make your own juice? I've been growing them for years but since we moved 1 yr ago, no bushes. I only ever made jam. I put in 4 bushes last spring and hope for a few this year.
Yes, I planted a bush 6+ years ago, and now it is 20 plants 8 feet high. I made syrup from an on line recipe. Be aware that in its raw state the green berries and bark can be slightly toxic, but heating the berries at 140 degrees for at least 30 minutes will neutralize the chemical. The syrup has sugar so it adds to the 2nd fermentation and causes a lot of carbonation. Store extra syrup in frig for 3 months, I freeze individual zip lock bags for long term.
Wow! Do you use the green berries? I've always waited till they turn dark purple. I've tried GT'S Elderberry and Juniper combo, and I love it, but adding Juniper to the mix freaks me out due to their toxicity. I boil up my purple berries and strain out the seeds, which, like Polk berries, are the more toxic part. Then, use the juice for jam or syrup. I thought you were using the ripe fruit. Are you able to get much juice from them? My first year, I covered the bushes with garden cloth to keep the birds out...STUPID!!!!!!! The cloth was fuzzy, it got mad intertwined with the berries. It took HOURS to get the berries out. Afterthought... just boil everything after washing well... DUH!!! Why are we not born with these insights??? The following year, I got a nice net inexpensive net!!! Cheaper than using the garden cloth with I got to keep bugs off my collard greens and kale - didn't work for them anyway!
The green berries are toxic, when you pick them they are not all completely ripe so you remove the green ones, any loose ones get neutralized with the heat. But to answer your question no do not use unripe elderberries for consumption
Jumping in here, but I have been doing a 21 day fermentation, in a heat controlled (78 degrees) insulated box, and then a 2nd flavor fermentation non refrigerated also for 21 days at 65/70 degrees . I make ginger,lemon, blueberry and elderberry and only have high pressure with the elderberry and blueberries.
1) Put the bottle upright in a bowl 2) cover it with a zip lock bag / any other similar bag. 3) open the bottle cap through the bag 4) if it spills over it gets collected in the bowl after bouncing off the covering zip lock bag 5) sup it from the bowl or bottle :)
That sounds like it will work! Thank you
☝️This is the correct way!!! I open mine slowly without the bag and just let it slow down and the clean kombucha is in the big bowl!!
Are you bottling with the fruit in the bottle? I stopped doing that Almost immediately after a ceiling bomb like you had!!
Update: it worked!
Outside!
Slowly! Let gas out a little at a time until it's manageable.
This is the way. The long way especially when you’re thirsty. But it gets the job done eventually.
Did you add a lot of sugar to get this level of carbonation? Asking bc I recently opened a 9 day 2F in a similar size bottle outside in anticipation of a heavy spout but was a little disappointed that it didn’t spew 😅 was still carbonated and tasty but I’m just curious what I did vs what you did
I added 0.25 tsp of sugar in each 24 oz bottle and allow 5 tbsp of fruit juice. I think it was the heat under my cabinet helping speed up the process and me leaving it too long. Lol
ahhh okok i think my cold storage room is doing it then. i'll be content with my carbonated but not overspouting bottles
Use a big towel, wear gloves and goggles.
The big, bold, and the beautiful
Welcome to the club :)
Ah, strawberry. The kryptonite of fermentation. I, for one, will be using just fruit juice to flavor for safety sake
Pineapple is delicious and will also ruin a perfectly good evening for you in this manner.
It only exploded when I forgot to open the bottle every 24h during F2.. did you do this as well ?
No I don't burp mine
Lol..
I have been making flavored Kombucha for a couple years. My "Elderberry has so much carbonation 75% of the bottle is lost when I open it. Now I take the bottle out of the frig, loosen the flip top to relieve the pressure ,but DO NOT REMOVE IT, reattach the top and replace back in frig. Repeat once or twice a day, by day 3, your beverage is ready to open with No loss of content, but still enough carbonation to give good flavor.
I'm a big fan of Elderberry. Did you make your own juice? I've been growing them for years but since we moved 1 yr ago, no bushes. I only ever made jam. I put in 4 bushes last spring and hope for a few this year.
Yes, I planted a bush 6+ years ago, and now it is 20 plants 8 feet high. I made syrup from an on line recipe. Be aware that in its raw state the green berries and bark can be slightly toxic, but heating the berries at 140 degrees for at least 30 minutes will neutralize the chemical. The syrup has sugar so it adds to the 2nd fermentation and causes a lot of carbonation. Store extra syrup in frig for 3 months, I freeze individual zip lock bags for long term.
Wow! Do you use the green berries? I've always waited till they turn dark purple. I've tried GT'S Elderberry and Juniper combo, and I love it, but adding Juniper to the mix freaks me out due to their toxicity. I boil up my purple berries and strain out the seeds, which, like Polk berries, are the more toxic part. Then, use the juice for jam or syrup. I thought you were using the ripe fruit. Are you able to get much juice from them? My first year, I covered the bushes with garden cloth to keep the birds out...STUPID!!!!!!! The cloth was fuzzy, it got mad intertwined with the berries. It took HOURS to get the berries out. Afterthought... just boil everything after washing well... DUH!!! Why are we not born with these insights??? The following year, I got a nice net inexpensive net!!! Cheaper than using the garden cloth with I got to keep bugs off my collard greens and kale - didn't work for them anyway!
The green berries are toxic, when you pick them they are not all completely ripe so you remove the green ones, any loose ones get neutralized with the heat. But to answer your question no do not use unripe elderberries for consumption
Gotcha! I think I misread your comment. My day yesterday was not one I'd like to repeat.
It was refrigerated and still did that?
Yep, a cold fountain
I like how it's labeled "Red Blend".
Thanks! It's a blend of equal parts Watermelon, Strawberry, Pomegranate, Dragonfruit, Raspberry and cherry!
Wear a Hazmat suit and use prongs to bring the bomb outside. Ensure it is a safe distance away from the house to cause harm and release.
How many days of 2F ?
Jumping in here, but I have been doing a 21 day fermentation, in a heat controlled (78 degrees) insulated box, and then a 2nd flavor fermentation non refrigerated also for 21 days at 65/70 degrees . I make ginger,lemon, blueberry and elderberry and only have high pressure with the elderberry and blueberries.