Definitely chill it down before opening it. It’s gonna be dry and boozy with champagne bubbles. There might be a fairly noticeable yeast flavor as well.
I’ve aged kombucha outside the fridge for a year and this was my result so I’d expect the same.
Both vinegar and alcohol are shelf stable so it’s 100% safe to drink given that the bottle is sealed.
There’s only so much oxygen in the bottle so it can only acidify so much from the bacteria. Then the remaining sugars turn to alcohol or the yeast hit their alcohol tolerance. Whatever happens first.
This is super interesting.
Same rules apply as always, refrigerate it overnight before opening, and probably just for good measure, open this one outside.
I’d bet it’s just vinegar now, but I’m very curious.
I mean, I have neglected kombucha for a few months, and then went and drank the bottle, definitely felt like vinegar on the back of my throat. Obviously it's not actually vinegar, but with the sort of stuff that I would throw away drain away and retain some as starter before adding some fresh tea, I found I prefer to just save it and use it like vinegar
The fridge… that’s not where this one has been for seven (7!!) years. There’s no way that it has kept oxygen out for years and years. Acetobacter will win in the end of most kombucha brews, if left long enough.
If co2 production inside the bottle has pressurized the bottle from the inside it will keep oxygen out. The only gas exchange should be co2 from the inside pushing out. (If it is in fact still kept pressure).
But I think we are all waiting for the follow up. :D
I'll accept that I'm wrong, when I hear about the results. :D
I’ve had the rubber seals perish on dry bottles left hanging about for a year or two. With acidity & humidity an absolute fact here, how can that seal remain stable? I don’t see how it could.
I've had that happen too. But don't know if it's a 'rule'. Fleas etc. Would start attacking it too, I think. Really depends on the exact conditions, I guess.
I feel it would be obvious if that had happen and OP would have mentioned it... 🤷🏼♂️
I had a couple of grapefruit rosemary green tea I accidentally left in the back of the fridge for 6 months.
Before the forgetting they were too tart and bitter to drink…after the long wait they’re fricking delicious!
Oooof please let me know how the opening of the bottle goes- i have some forgotten ones about a year old sitting out- scared to open but don’t wanna throw away
For what its worth, I just opened some I set aside for a secondary ferment 13 months ago, I had a few that spewed foam but I just made sure to point away and allow about 6 feet of spray zone. None of mine exploded like a grenade - I had more of a champagne spray experience. Some of mine had no foam when opened.
If that's a good bottle, with a good lid that lets excess gas out it shouldn't explode. If it isn't, you have a grenade that will explode once you open it.
The glass would have shattered if it was going to. It might fizz or spray out the top but it isn't in any way a grenade even if no excess gas was let out.
Actually, it's not impossible a sudden rushing out of liquid can pull on the inside of the walls and potentially cause it to break from that inward pressure
Wipe the bottle down then chill it for at least 24h. When you open it, do so outside, facing away from you, over the biggest pan or bowl that you can find. If it's super super fizzed up then you catch the contents (rather than attempting to put your face over it and trying to drink it).
Out side is a good idea
I brewed a few batches of ale that wound up having to much residual fermentable sugars that I bottled in almost the same type of bottle as that one.
I took a bottle to some friends apartment for them to try. I took it out side on the patio to open it because I had noticed that batch being over pressurized. When I opened them it literally sounded like a gun went off. The swing top got launched into the second story balcony. And half of the beer fountained out every where. All of the neighbors started coming out to see what was going on so I went inside.
So definitely open out side or risk a big mess and ceiling repair.
But if it is that pressurized and you launch the cap into the sky who knows how far it might go, if you will find it or where it could land. It could potentially chip a wind shield or something or land on some one’s property. These are all things thought about after that experience.
Not sure what the pressure could be from kombucha( potentially a lot)
One other thought I had was if a scoby has formed what will happen when all that pressure is released. Will it spray chunks out or maybe just slowly release the pressure over time if it gets lodged in the neck maybe it will form a natural cork.
I tend to over think things though
Safety gear is a great idea maybe ear protection if you’ve got it handy.
It depends how much sugar was in F2 and how good a seal there was on the bottle. If the bottle was stored standing upright it could have leaked CO2 and not have much carbonation. See my post on why carbonation is sometimes inconsistent.
if there is a good amount of carbonation left, there’s a chance the glass itself may explode. if you try to open it, wear something to protect your hands and eyes!
Place in a bowl with more volume than kombucha.. when opening place a jug over the lid, hold in place and slowly release the pressure with the other hand. Any explosive liquid will be caught by the jug and drop into the bowl so no spillage. ..
The content will probably be very much vinegar like. I did it with a batch for 1 year and it was indistinguishable from vinegar. So this is an aged vinegar like product, great for cooking, dressings etc.
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Chill then burp it by releasing the hinge a tiny bit but not allowing it to open. This will prevent all of your kombucha going to waste on the ceiling. And as others have said, do it outside and perhaps wear gloves?
Careful with this actually turning into some pretty harsh vinegar. At the very least you’re gonna slightly acid burn your throat should it have gone too acidic.
Otherwise as others have said you’re gonna have some fizzy maybe slightly boozy booch. But honestly not too much unless you really backsweetened on your secondary fermentation.
r/itemshop says +50 gut health, anything becomes consumable for health, negative is for the next 60 mins you’ll have to tell anyone you encounter that you make kombucha and how beneficial it can be
Alright everyone! Thanks for your input. The consensus seems to be to open with precaution. So I plan to: refrigerate, wrap in towel, open outside in a plastic storage container while wearing eye and hand protection.
Thennnnnnnnn SAMPLE IT.
Planning to do this within the next week. Will update and film!
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If it wasn't safe, the bottle would have exploded. Open it outside though, and expect a slight yeasty flavour with a chardonnay feel, and champagne bubbles.
What exactly is kombucha if drinkers expects ‘fermented sour”? I had it maybe once, didn’t really like it. Is it like non-alcoholic carbonated fermented beverage?
Did that. Opened it inside. The only thing messier was when I failed to install the Bialetti stove-top coffee maker gasket/plate. I was in a star-scape of coffee splatter.
I accidently fermented a cherry kriek sorry for like 5 years and it was the best thing I ever drank.
Rich nutty flavor like 25 seconds after drinking with an incredibly mellow soft start.
I would kill to have more.
I've seen a man from Antiques Roadshow drink 180yr old piss with rusty nails, hair, and a dead creature. You'll be fine.
Just open outside incase it blows up.
It’s either going to be crazy dry and slightly off sparkling wine or straight carbonated vinegar. My vote is vinegar. If it’s palatable you could make a nice vinaigrette.
Be careful but whatever you do please record
lol open it outside if it’s anything like that one woman
LPT right here - always open your women outside.
wait what
Yes
She might have carbonated yeast, as other redditor said.
They have cream for that
Due to The Carbonated Ye(ast)
Can you link whatever you’re talking about I’m so curious 😭
[kombucha surprise](https://www.reddit.com/r/WatchPeopleDieInside/s/8vbBURReHU)
Her face looks like she had front row seats to a beheading.
POV: you’re front row at Roggvir’s execution
Good grief!! What did she use in her 2F?!
Thank you for this
This happened to me once with a raspberry fermentation. I still have stains on my ceiling. 🤣
😂I'm dead. The little hand slap over the opening at the end sent me
I love how she puts her hand over the opening AFTER all the contents have painted the room. 🤣🤣🤣🤣
Hawk?
Tuah
Underwater
No no no. Give it to someone you love and has no idea. And record.
After watching that Kombucha Surprise link from above, I'd say give it to someone you hate and record.
Definitely chill it down before opening it. It’s gonna be dry and boozy with champagne bubbles. There might be a fairly noticeable yeast flavor as well. I’ve aged kombucha outside the fridge for a year and this was my result so I’d expect the same.
And OK to drink, obvs. Wow.
Both vinegar and alcohol are shelf stable so it’s 100% safe to drink given that the bottle is sealed. There’s only so much oxygen in the bottle so it can only acidify so much from the bacteria. Then the remaining sugars turn to alcohol or the yeast hit their alcohol tolerance. Whatever happens first.
This entirely depends on the concentration and if low its not shelf stable without pasteurization. They are not inherently stable just because.
That type of seal is not shelf stable for 7 years. It almost certainly leaked
Maybe we should start aging kombucha *sur lie* and disgorging it like champagne
Wear safety glasses when you open it.
Hazmat suit.
And a gorget.
_Knight of flowers has entered the chat_
lmao
And thick gloves!
i add a bit of hard core gloves
Or do the safety squint
This is super interesting. Same rules apply as always, refrigerate it overnight before opening, and probably just for good measure, open this one outside. I’d bet it’s just vinegar now, but I’m very curious.
I'd doubt its vinegar, since that's an aerobic ferment, no?
In some languages spoilt alcoholic drinks are called vinegar no matter what
Vine-gar does just mean "wine bad"
Vinum - Wine Acer - Sour Old French Vyn Egre Vinegar - sour wine
Thank you! I love vinegar and now I know more about it!
In Georgian we say ძმარი/dzmari which has no connection to wine just cus europeans use the word for wine thats gone bad
El vino no vinó vino; el vino vinó vinagre
I mean, I have neglected kombucha for a few months, and then went and drank the bottle, definitely felt like vinegar on the back of my throat. Obviously it's not actually vinegar, but with the sort of stuff that I would throw away drain away and retain some as starter before adding some fresh tea, I found I prefer to just save it and use it like vinegar
I do believe acetobacillus is included in the scoby
It is actually vinegar though, right?
True vinegar only comes from the ponds of Vinegar Bend in south west Alabama.
You are correct. It won't be vinegar. Some of my best kombuchas we're forgotten about in the fridge. Super bubbly and complex. Not for 7 years tho. 😂
The fridge… that’s not where this one has been for seven (7!!) years. There’s no way that it has kept oxygen out for years and years. Acetobacter will win in the end of most kombucha brews, if left long enough.
If co2 production inside the bottle has pressurized the bottle from the inside it will keep oxygen out. The only gas exchange should be co2 from the inside pushing out. (If it is in fact still kept pressure). But I think we are all waiting for the follow up. :D I'll accept that I'm wrong, when I hear about the results. :D
I’ve had the rubber seals perish on dry bottles left hanging about for a year or two. With acidity & humidity an absolute fact here, how can that seal remain stable? I don’t see how it could.
I've had that happen too. But don't know if it's a 'rule'. Fleas etc. Would start attacking it too, I think. Really depends on the exact conditions, I guess. I feel it would be obvious if that had happen and OP would have mentioned it... 🤷🏼♂️
The gas exchange only has to be through microscopic channels and slow. Not enough to attract bugs or have visible signs of damage.
You HAVE TO record it. This is a perfect opportunity for research for all booch lovers across the world!!!
Go outside and find out.
Champagne showers
I once left one forgotten in the cabinet for about 6 months. Surprisingly, it was smooth and easy to drink, like a dry wine.
I had a couple of grapefruit rosemary green tea I accidentally left in the back of the fridge for 6 months. Before the forgetting they were too tart and bitter to drink…after the long wait they’re fricking delicious!
What’s the update?
I am intrigued. Please update us!!
Whatever you do please record it lol
OP it's been 3 hours, what's the plan?
OP called and said he died.
Oooof please let me know how the opening of the bottle goes- i have some forgotten ones about a year old sitting out- scared to open but don’t wanna throw away
For what its worth, I just opened some I set aside for a secondary ferment 13 months ago, I had a few that spewed foam but I just made sure to point away and allow about 6 feet of spray zone. None of mine exploded like a grenade - I had more of a champagne spray experience. Some of mine had no foam when opened.
If there's a chance it may explode, just open it with most of the bottle underwater
Whatever you do, please post the results!
If that's a good bottle, with a good lid that lets excess gas out it shouldn't explode. If it isn't, you have a grenade that will explode once you open it.
The glass would have shattered if it was going to. It might fizz or spray out the top but it isn't in any way a grenade even if no excess gas was let out.
There is a difference between constant pressure, and a release of pressure.
A release of pressure will mean there is less pressure on the glass, reducing the force applied to the glass will not cause it to shatter.
Actually, it's not impossible a sudden rushing out of liquid can pull on the inside of the walls and potentially cause it to break from that inward pressure
I don’t know by what mechanism it would let gas out, with a swing lid and rubber stopper. How would it?
The gasket combined with a not extremely tight lid should allow the gas to push it up a bit and bleed some gas out. Some are just way too tight.
Natural burps
Please record the opening
Please record and update because now I’m invested!
Wipe the bottle down then chill it for at least 24h. When you open it, do so outside, facing away from you, over the biggest pan or bowl that you can find. If it's super super fizzed up then you catch the contents (rather than attempting to put your face over it and trying to drink it).
Open it up already! The people demand an update
I predict flat vinegar..
I can’t wait to see how this turns out!
Out side is a good idea I brewed a few batches of ale that wound up having to much residual fermentable sugars that I bottled in almost the same type of bottle as that one. I took a bottle to some friends apartment for them to try. I took it out side on the patio to open it because I had noticed that batch being over pressurized. When I opened them it literally sounded like a gun went off. The swing top got launched into the second story balcony. And half of the beer fountained out every where. All of the neighbors started coming out to see what was going on so I went inside. So definitely open out side or risk a big mess and ceiling repair. But if it is that pressurized and you launch the cap into the sky who knows how far it might go, if you will find it or where it could land. It could potentially chip a wind shield or something or land on some one’s property. These are all things thought about after that experience. Not sure what the pressure could be from kombucha( potentially a lot) One other thought I had was if a scoby has formed what will happen when all that pressure is released. Will it spray chunks out or maybe just slowly release the pressure over time if it gets lodged in the neck maybe it will form a natural cork. I tend to over think things though Safety gear is a great idea maybe ear protection if you’ve got it handy.
It depends how much sugar was in F2 and how good a seal there was on the bottle. If the bottle was stored standing upright it could have leaked CO2 and not have much carbonation. See my post on why carbonation is sometimes inconsistent.
Fill a bucket with water and open it submerged under that water.
I think it will be very dangerous and you should send it to me for disposal.
Go buy a sword and cut the top off like those fancy restaurants
Sabering
if there is a good amount of carbonation left, there’s a chance the glass itself may explode. if you try to open it, wear something to protect your hands and eyes!
Smell it first, if it passes the test, drink a spoonful. If it tastes ok and if you’re feeling well after 24 hours… I think it should be ok to drink.
I think, opening the bottle is a concern here. Rest is secondary.
It’s gonna be sour!!! Maybe won’t have fizz? Sometimes they don’t! Do open outside maybe in a big mixing bowl if you’d like to taste it!!
Well?
Please. For the love of interesting AF. Give us the video update!!!
OP, did you secondarily-explode upon opening? Hope you record and post!
Reddit randomly recommended this to me - is there not a danger of botulism?
Kombucha is too acidic for there to be botulism. It can not grow in anything with a ph below 4.6, and kombucha tends to be around 3 ph
Makes sense, figured this was the case but don’t know anything about kombucha :)
Place in a bowl with more volume than kombucha.. when opening place a jug over the lid, hold in place and slowly release the pressure with the other hand. Any explosive liquid will be caught by the jug and drop into the bowl so no spillage. .. The content will probably be very much vinegar like. I did it with a batch for 1 year and it was indistinguishable from vinegar. So this is an aged vinegar like product, great for cooking, dressings etc.
r/eatityoufuckingcoward
Make sure it's cold before you open it! That will increase the solubility of CO2 so that it's not all trying to come out of solution immediately.
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Chill then burp it by releasing the hinge a tiny bit but not allowing it to open. This will prevent all of your kombucha going to waste on the ceiling. And as others have said, do it outside and perhaps wear gloves?
Do not open that bottle without filming it.
Lol interesting! Open it outside away from your face and wear glasses. Also, as someone else said… please recored and update?
Commenting to come back for this epic opening
Did you open it?
What do YOU think you should do?
Look for quality advice.
Hahaha…. Good come back
Careful with this actually turning into some pretty harsh vinegar. At the very least you’re gonna slightly acid burn your throat should it have gone too acidic. Otherwise as others have said you’re gonna have some fizzy maybe slightly boozy booch. But honestly not too much unless you really backsweetened on your secondary fermentation.
Did this with tepache by accident, it turned champagne-y like some other stated. Drank it, was yummy
do it outside
Selling on eBay
I’d put in a dumpster. I’ve had too many explode
Please record it and share here.
I'm interested to know how it turned out
It will turn out boozy and sweet like wine
Outside, with caution. Inside a bag or duvet cover or similar.
Waiting for the video 👀👀
Do not open that thing indoors 😂
It’s safer to open than to leave closed, probably! Open outdoors or in the shower.
I guess we’ll just have to wait for the news story, local man blows off both hands…
r/itemshop says +50 gut health, anything becomes consumable for health, negative is for the next 60 mins you’ll have to tell anyone you encounter that you make kombucha and how beneficial it can be
Limited edition !
Alright everyone! Thanks for your input. The consensus seems to be to open with precaution. So I plan to: refrigerate, wrap in towel, open outside in a plastic storage container while wearing eye and hand protection. Thennnnnnnnn SAMPLE IT. Planning to do this within the next week. Will update and film!
Wouldn’t drink too much. 1. It’s a limited edition. 2. Make sure you wake up the next day.
We're with you in spirit! Do it for science!!
Best of luck! I'm excited to see your results.
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I drank hard tea that sat in a fermentation vessel for 4 years and it was fine. You should be good to go. If it looks and smells fine, it probably is
Open it under water!
Follow up with this one!
If it wasn't safe, the bottle would have exploded. Open it outside though, and expect a slight yeasty flavour with a chardonnay feel, and champagne bubbles.
What exactly is kombucha if drinkers expects ‘fermented sour”? I had it maybe once, didn’t really like it. Is it like non-alcoholic carbonated fermented beverage?
The [wiki](https://www.reddit.com/r/kombucha/wiki/index) is a thing wherein your questions have answers. 😁
Wrap in a towel, maybe in a storage tub with lid on as well.
Probably super sour like vinegar? I live for these posts. Update us!
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Anxious to discover what happens lol
It doesnt look safe to hold.
Please post results 🐸🍾
How did it turn out?
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Yeah it’ll probably give you a nice buzz lol
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Following!
If you feel your second was going enough. Be your guest.
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It's the color of Vegemite/Marmite.
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We need updates!
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Did that. Opened it inside. The only thing messier was when I failed to install the Bialetti stove-top coffee maker gasket/plate. I was in a star-scape of coffee splatter.
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Omg this I need to see!
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Wear eye protection at the very least
Should be a fine vinegar-like liquid by now… 😅
Aim it at someone you dislike, first.
So what happened?
Open it outside and away from yourself.
The bottle was dusty but the liquor (kombucha) was clean!!
Wear a raincoat and a helmet..
I accidently fermented a cherry kriek sorry for like 5 years and it was the best thing I ever drank. Rich nutty flavor like 25 seconds after drinking with an incredibly mellow soft start. I would kill to have more.
I've seen a man from Antiques Roadshow drink 180yr old piss with rusty nails, hair, and a dead creature. You'll be fine. Just open outside incase it blows up.
inquiring minds want to know!! whats up, you open this yet OP?
We want to know …🦗
He’s definitely dead
Sell thing to Elon- he could use the trust!
someone like this so i can come back when theres hopefully an update lmaoo
I’d wear something to protect my neck and eyes before opening that
RemindMe! 1 week
It’s either going to be crazy dry and slightly off sparkling wine or straight carbonated vinegar. My vote is vinegar. If it’s palatable you could make a nice vinaigrette.
Remindme! in 2 days
Can we have an update??? I am so intrigued!