Leah
Member
I live in PA (near Philadelphia) and my booch won't bubble.
Questions;
Do I need to keep the bottles at a certain temp? Do they need to be dark?
I've tried all different methods, some with fruit (strawberries), some with juice (concord grape or mint with fresh lime juice), some with added sugar (teaspoon each of white sugar with non flavored booch). My current batch is on day 4 and no bubbles.
It's been a chilly spring and my house stays rather cool. The first fermentation creates a SCOBY (but it's not pretty, white and thick like others I've seen), The temp of my house usually reads around 69 degrees. We are still wearing long sleeves on most days.
Should I have a heating pad for the second fermentation?
It's almost as if the booch comes out of the first fermentation tasting better than after it's bottled. (Yes, I cleaned the bottles in the dishwasher then in a white vinegar rinse to remove at left over soap. I have also boiled the bottles as well. ) I've only had one bottle bubble after 6 days.
Any suggestions?
thanks!
Questions;
Do I need to keep the bottles at a certain temp? Do they need to be dark?
I've tried all different methods, some with fruit (strawberries), some with juice (concord grape or mint with fresh lime juice), some with added sugar (teaspoon each of white sugar with non flavored booch). My current batch is on day 4 and no bubbles.
It's been a chilly spring and my house stays rather cool. The first fermentation creates a SCOBY (but it's not pretty, white and thick like others I've seen), The temp of my house usually reads around 69 degrees. We are still wearing long sleeves on most days.
Should I have a heating pad for the second fermentation?
It's almost as if the booch comes out of the first fermentation tasting better than after it's bottled. (Yes, I cleaned the bottles in the dishwasher then in a white vinegar rinse to remove at left over soap. I have also boiled the bottles as well. ) I've only had one bottle bubble after 6 days.
Any suggestions?
thanks!