Now that you created just the most perfect brew. .. You want to maintain that freshness and the carbonation. Flat brew is really not my cup of tea. Most kegging systems costs a few hundred dollars. Well worth it for your man cave. BUT. In the kitchen? A mini keg you can even fit in the fridge. Or take with and have a real picnic. Talk about tailgate. Opportunity awaits …
Want low alcohol - but miss the carbonation?
We have 3 suggestions;
1) Do a Second Stage Ferment, or simply leave the bottled kombucha tea at room temperature. This changes the Kombucha tea from a aerobic ferment to a anaerobic (without oxygen) ferment. As the oxygen declines the gluconobacter decline and fail to convert the alcohol still being created by the active yeasts. Alcohol levels may go from the typical <0.5% to as high as 3-4% ABV. Really creating a kombucha Beer.
2) Adding a 1/4 teaspoon of calcium carbonate, potassium or magnesium or even baking soda to a glass of kombucha. Any of these beneficial minerals will neutralize a small amount of the acids in the kombucha tea. The result is carbonation. (CO2 + H2O). This does affect the taste so be careful not to add to much and add just prior to drinking. Dr Robert Barefoot noted that taking coral calcium (calcium carbonate + minerals) and kombucha tea could result in resolving some 200 degenerative disorders.
3) Forced carbonation. This will allow you to keep the original kombucha draught taste and the alcohol as low as possible without adversing effecting the taste and create just about a perfect glass of kombucha tea every time. If you desire more alcohol or less alcohol. Lots of carbonation and foam or just a little. This would be your choice.
All prices are in USD.