How should I open your bottle?

Do you ever wonder why GoodyGut is so much bubblier than kombucha? Well, the main difference is because water kefir is a lactic acid fermentation while kombucha is an acetic acid fermentation. Which means that in kombucha most strains of bacteria require extreme levels of oxygen to ferment, water kefir strains do not need oxygen. So once bottled, most kombucha bacteria strains can't survive. However even with no oxygen, water kefir bacteria strains continues to thrive and ferment, creating a wonderful world of beneficial living probiotics along with increased CO2, our fizzy maker.    

At home our ferments last longer because we are able to burp the bottles, which is simply just opening up the cap and letting out some of the CO2 buildup.  This reliefs the pressure in the bottle and unlike other drinks that have forced carbonation into their drink, GoodyGut because its alive once sealed and will continue to create more CO2 so you don’t have to worry about it ever going flat.   

If you are opening up GoodyGut after a long time or off a grocery store shelf we recommend you crack open the cap for a second and then immediately close it and see how much carbonation is bult up . You will then be able to gauge how slowly or not you can open up your unique high-quality fermented GoodyGut. 

Ultimately the key is to OPEN CAREFULLY AND SLOWLY.  Enjoy!