Kombucha Second Fermentation: Get Fizzy!

Hey there, kombucha lovers! Welcome back to our blog.

Today, I'm super excited to show you how to take your home-brewed kombucha to the next level with a second fermentation! This is where we add some extra fizz and flavour to our delicious drink.

Let's dive in!

Prepping for Second Fermentation

Before we get started, make sure you've already completed the first fermentation. Your kombucha should look something like this – slightly tangy and a bit fizzy. Now, let's get ready for round two!

Supplies You'll Need

First things first, let's gather our supplies. You'll need:

Your fermented kombucha from the first fermentation.

Swing-top bottles or mason jars – these are great for trapping carbonation.

A funnel for easy pouring.

Fresh fruit, juice, or herbs for flavouring – get creative here!

A measuring cup and a strainer, if needed.

Today, I'll be using some fresh ginger and lemon juice to flavour my kombucha. But you can use anything you like – berries, mango, mint, you name it!

Adding Flavourings

Next, we'll add our flavourings. If you're using fresh fruit, chop it into small pieces. For juices, just pour it in. Here's how I do it:

Add about 1-2 tablespoons of chopped fruit or juice per bottle.

I'm adding ginger slices and a splash of lemon juice to each of my bottles.

Make sure not to overfill – you still need space for the kombucha and for carbonation to build.

Bottling the Kombucha

Now, carefully pour your kombucha into the bottles using a funnel. Leave about an inch of headspace at the top.

This allows room for the carbonation to form. Look at that beautiful colour!

Once your bottles are filled, seal them tightly. If you're using swing-top bottles, make sure they're snapped shut securely.

The Second Fermentation

Now comes the fun part – the second fermentation! Leave your sealed bottles at room temperature for 2-5 days.

The exact time will depend on your room temperature and how fizzy you want your kombucha.

Check your bottles daily. You can gently open one to release a bit of pressure and see how the carbonation is developing.

Just be careful – it can get pretty fizzy!

Finishing Up

Once you're happy with the fizz, transfer your bottles to the refrigerator. This slows down the fermentation process and keeps your kombucha fresh.

Ah, hear that pop? That's the sound of perfectly carbonated kombucha!

Now, pour yourself a glass and enjoy your homemade, fizzy, flavoured kombucha.

Cheers to Delicious Kombucha!

Cheers to delicious, homemade kombucha! If you enjoyed this post, don't forget to keep coming back for more home-brewing tips and tricks.

If you want to find out what can go wrong when brewing kombucha and how to fix it, just check out the post at the end and make sure you don’t make these easy-to-fix mistakes.

Happy brewing! See you in the next post!