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Fermenting kombucha in the winter can present some challenges because the lower temperatures can affect the fermentation process. How does this change our kombucha fermenting and what can we do about it?
Low temperatures in the environment can slow down the fermentation process. The ideal temperature range for kombucha fermentation is between 20-29°C. If the temperature is too low, the fermentation will be slow and the kombucha may not develop the desired flavor profile. If the temperature is too high, the kombucha may become too sour quickly or even spoil.
If the temperature is too low during kombucha fermentation, the following can occur:
Low temperatures will slow down the activity of the microorganisms, which means that the fermentation process will take longer than usual. This can result in a less sour and less carbonated kombucha.
To prevent these problems with kombucha brewing, the following steps can be taken:
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I imagine the same advice applies to Kefir.
Question:
We normally refrigerate our Kefir after a few days past the second ferment.
Is this a good practice?
I have noticed various changes to product such as reduced CO2 levels and sometimes a bit of a milky look.
Could this be as a result of refrigerating too soon?
Hi Patrick! The CO2 content decreases if the container in which kefir is stored is not closed tightly enough. As the fermentation continues in the refrigerator, it may happen that the kefir begins to separate and appear more runny. If you want a thicker kefir, you can shorten the secondary fermentation or omit it completely, as the kefir will continue to slowly ferment in the refrigerator.