How to Flavor, Bottle, and Second Ferment Kombucha

HOW TO BOTTLE, FLAVOR, AND SECOND FERMENT kombucha

Kombucha, Recipes | June 4, 2016 | By

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:

bottling and flavoring kombucha at home

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!

ingredients for flavoring kombucha

Finally!

After a month of waiting, I bottled up the first batch of Kombucha from my Continuous Brew Kombucha System! After a few hiccups (one involving mold!!), the process was smooth sailing!

kombucha bubbles

Just look at those bubbles!

 

If you’re reading this, chances are you have already grown/acquired a SCOBY and fermented a full-gallon of teaOnce 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!)

soaking fruits in kombucha

second ferment kombucha

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:

Serves 5-6 Bottles of Flavored 'Booch

How to Flavor, Bottle, and Second Ferment Kombucha

In less than a week, you can have tangy, fizzy, and slightly sweetened Kombucha from home! It may seem daunting to wait any longer, but the delicious infusion of flavors is impossible to resist.

15 minPrep Time

15 minTotal Time

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Recipe Image

Ingredients

  • Fresh batch of Kombucha (fermented to taste (ready to bottle))
  • Glass jars with air-tight lid (not mason-jars (they allow air to escape))
  • 1-2 Tablespoons of any fruit (fresh (frozen, juiced or dried))
  • Simple Flavor Ideas
  • 10 small watermelon cubes
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Wedge of lemon
  • 1 inch ginger (peeled and pierced)
  • 1 peach, cut into small pieces
  • 2 Tbsp blueberries (pierced with fork)
  • 1 inch ginger (peeled and pierced)
  • 1 Tbsp blackberries (pierced with fork)
  • 1.5 Tbsp mango (cubed)

Instructions

  1. Fill container with enough kombucha that the addition of fruit will leave very little room for air (this assists the process)
  2. Add the fruit, seal, and let sit at room temperature for 2-7 days
  3. Once you feel enough time has passed (to your best judgement), refrigerate and enjoy!
  4. If you used whole fruit, feel free to filter the tea as the fruit becomes quite sour
Recipe Type: Kombucha

Notes

I pierce most fruit to make sure the flavor is extracted. Does it help? Who knows, but it makes me feel better doing it! The more fruit you use, the faster the second ferment will happen. Be careful about not letting the pressure build to a point of shattering the glass This can be prevented by avoiding temperatures of 80º+ and not going any longer than a week.

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What’s your favorite flavor of Kombucha? What flavor would you want to try? I’m always looking for new, fun flavors.. let me know in the comments below!

2 Comments

  1. Billy

    June 20, 2017 at 12:52 pm I love the images and gif you included to help guide thru the process! It really helps a visual learner like me know exactly how everything should look throughout the process. This looks great! Thank you for sharing. Reply

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