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!
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!
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 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, halting the fermentation process. This will produce a very light, slightly carbonated tea.
- Or, add a tiny 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 store-bought companies get their fizz!)
Fizzy Kombucha for All!
The secret to a deliciously tangy and fizzy kombucha lies within this mystical “Second Fermentation”. While it sounds complicated, it just means you get to wait longer until drinking your batch…. Even though that’s a bummer, it’s worth jaw-dropping fizz and flavor.
When I second-ferment: I use a combination of whole fruits and juices to flavor my Kombucha… but, really the options are limitless!
Here are some recipes to get your ideas flowing:
Don’t Forget Any Equipment You May Need to Pull Off This Recipe:
- Organic Kombucha SCOBY with Starter Tea
- Gallon Glass Jars
- 6-Pack Glass Beverage Bottles
- Lemon/Lime Squeezer
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!
Billy
June 20, 2017 at 12:52 pmI 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.
Nick Abell
June 22, 2017 at 3:12 pmThanks so much!
Michelle Landre
August 31, 2018 at 7:52 amI’d like to try it with beets, will that still make it fizzy?
Nick Abell
September 30, 2018 at 4:11 pmI’m not a fan of the taste of beets, so I’ve never tried. Here’s an article where someone says it’s possible, though!
Ronald J Miller
December 30, 2020 at 9:41 pmJust got finished with my first batch of bootch!! I made some mint(with fresh mint from my garden) and huckleberry, and huckleberry mint ( fresh picked berries from my beartaria). Thanks for the direction and ideas for my next batch!
Nick Abell
December 31, 2020 at 10:37 amCan’t wait to hear how that goes! Mint is always a fun addition to bootch, in my opinion 🙂
Frances
January 3, 2021 at 11:39 amSo do you have to drink it all after that 5 day process? You can’t store it or is there a step in missing? Thanks!
Nick Abell
January 3, 2021 at 12:31 pmHi there! The instructions are at the bottom of the post, and are as follows:
Once you have reached the tartness and fizziness you like, storing in the fridge will halt the fermentation process. After that, I like to drink mine within a week or two (just to be safe).
Kelly
February 10, 2021 at 3:02 pmFor the 2nd fermentation, do the bottles need to be in the dark or can they stay on the counter?
Nick Abell
April 5, 2021 at 2:29 pmIt’s a good idea to protect kombucha from light from beginning to end (that’s why some companies use opaque bottles, to protect against even the lights in the store). That said, I haven’t noticed a difference during second-ferment. I would just avoid it long-term.
cindy McHenry
March 17, 2021 at 9:28 amhello, I want to add flavor to my recent batch, but it fermented for 4 wks. I got busy and wasn’t able to get to it until now. can I still add fruit and is it still good to drink. I’m planning on using the scobys to continue making my kombucha. I love it!
Kathleen Sotelo
May 10, 2021 at 8:44 amI have brewed kombucha for that long or longer. It’s all in how it tastes to you. If I have left it so long that it tastes like vinegar, I don’t drink it, but don’t throw it out! I save it to use in recipes calling for vinegar, or put a bit in a bowl with a drop of dish soap to attract and kill fruit flies if you ever have a problem with them. Make sure to save some for the next batch, too.
Otherwise, if it tastes good to you use it! If you do a second ferment that will make it even better.
Judy
August 18, 2021 at 10:19 amDo I need to let out the air everyday for the second fermentation?