How to Flavor, Bottle, and Second Ferment Kombucha
Brewing Kombucha at home is an extremely fulfilling hobby. Not only do you save money, but you have complete control over what goes into your ‘booch. Some think that home-brewing Kombucha is scary, but it shouldn’t be! This part of the guide, I’ll be going over my methods to Flavor, Bottle, and Second Ferment Kombucha at home.
Just in case you missed any of the other steps, be sure to check out:
The main complaint I hear about brewing Kombucha at home is the fear of the process. With an overwhelming amount on information out there, blog readers become confused, not knowing where to start. Not cool!
Kombucha brewing is an extremely straightforward processes, I would hate anyone to be scared out of it because of misinformation!
If you’re reading this, chances are you have already grown/acquired a SCOBY and fermented a full-gallon of tea. Once your batch is sufficiently tangy, you’re ready to bottle and flavor your ‘booch! Fantastic! The waiting is almost over, you’ll be sipping on the sparkly beverage in no time!
Speaking of, it’s time to make a decision. Technically, your Kombucha is ready to drink. It’s up to you what to do with your kombucha. You can either:
- Bottle and refrigerate now, hauling the fermentation process. This produces a very light, slightly carbonated tea.
- Add a tiiiiiny bit of sugar (by means of whole fruit and/or juice) to second ferment kombucha into a masterpiece of carbonation and fizz. (This is how the big guys do it!)
Fizzy Kombucha for All!
The secret to a deliciously tangy and fizzy kombucha lies within the mystical “Second Fermentation”. While it sounds über complicated, it basically just means you get to wait longer until drinking your batch! No matter how impossible it seems, this results in jaw-dropping fizz and flavor.
I choose to use a combination of whole fruits and juices to flavor my Kombucha, but the options are virtually limitless! Here are some recipes to get your ideas flowing: