Hi there! This is Kombucha 102 which will go over flavouring and second fermentation (aka carbonation) but first you need to have a batch of Kombucha ready to go. Check out Kombucha 101 to get your first batch going and then your ready for Kombucha 102.

Bottling, Flavoring, and Second Fermentation 

Once kombucha is done it’s first fermentation, it is ready to drink as is or for its second fermentation (carbonation). For this you will need air-tight bottles (flip-top bottles are ideal) and a little more sugar (in the form of dried fruit, fruit juice, or sugar). 

Bottles: 

First choose your bottle. Flip-top bottles are the best because they are airtight. If those are not available, mason jars, or old kombucha bottles work but are not as airtight so you won’t get as much carbonation. Thoroughly clean bottles before use.  Make sure all bottles are food-grade or they may not hold up to the pressure of carbonation and explode.

Flavoring: 

Fill your clean bottles with the appropriate amount of chosen flavoring.  
 
Fresh Frozen or Dried Fruit: Fill 10-30% of your bottle 
Fruit Juice: Fill 10-20% of your bottle 
 
PLUS,  
Herbs and Spices: experiment to find ideal taste 
Extracts: 1 teaspoon per cup kombucha, adjust as desired 
Other ( dried citrus peel, ginger, turmeric, whatever you heart desires): experiment to find ideal taste 
 
Avoid using flavorings that are high in oil content as they will slow down or eliminate fermentation. 

Once bottles have your chosen flavoring components, fill them with kombucha leaving about 1 inch headspace (space between the lid and liquid). Tighten lid tightly. At this point you can let your kombucha ferment for a second time creating carbonation – just place kombucha bottles in a cool, dark place for 3-7 days. To test carbonation, open 1 bottle (always over the sink) to check for desired carbonation. Once ready, store in refrigerator until ready to drink. Consume within 1 month.  

The longer kombucha is fermented the more alcohol is created. Most kombucha is under 0.5% ABV. The more alcohol the more acidic the kombucha will taste.  

Carbonating: 

Let bottled and flavored kombucha sit at room temperature for 3-7 days to carbonate.  
Alternatively if you want plain kombucha just add a small amount of sugar to each bottle. 
The warmer the weather the faster fermentation happens. 
**Do not allow kombucha to carbonate for long than 7 days. The longer it ferments the more likely the bottles will explode.** 

Storing: 

Refrigerate until you are ready to drink. Refrigeration slows down fermentation but does not always completely stops fermenting. Ideally consume kombucha within 1 month. 

Consuming: 

Open kombucha carefully over the sink. Strain out fruit and serve immediately for maximum fizziness. 

Leave a comment, and don’t forget to tag your pictures #SHUPESSOUPS on instagram. I am excited to hear from you. Happy growing,cooking, and fermenting!

Byeee,
Morgan