It’s all about the fizz for me. Don’t get me wrong, I love the health benefits and all, but enjoying kombucha really comes down to the carbonation and the added flavor from the second ferment.
What is the second ferment?
I refer to this as the “bottling” phase. After about a week of brewing in phase one, I strain off about 85-90 percent of my batch to start the next phase. Most of the natural carbon dioxide from the first phase is lost because of the open nature of that brewing cycle. The second phase, bottling in sealed, swing-top style fermentation bottles, allows you to lock in the fizzy carbonation. This leaves you with a champagne-like product (if done right). If you haven’t read or watched stage one, please go here to check it out!
Think about flavors
Before you get started, you first need to think about what flavors you might want to experiment with. Oh, how fun! I have some ideas here for you, but the possibilities are nearly endless!
- blueberry (one of our favs, combined with a bit of honey)
- organic 100% fruit juices
- dried fruit assortment
Now that you’ve decided what flavor you want to go with, you can get going on it, assuming you have a batch of first fermentation kombucha tea!
- I strain my brew into a separate pitcher, making sure to reserve a cup or two for making the next batch of first stage kombucha (very important). For a gallon size batch, about six 16 ounce bottles is enough. It depends on how much tea you reserve and how much juice and/or fruit you add to your bottles.
- Cut up your fruit of choice into small pieces. Remember, you will have to clean these bottles, so make the pieces easy to remove!
- Get out your swing-top bottles and a funnel. Insert small pieces of fruit, or fruit juice into each bottle. For fruit juice, I poured in about an inch. I reccomend adding a little squirt of honey to help the second ferment get really fizzy!
- Pour in your kombucha tea, leaving a little room at the top. Watch my Youtube video (see above) for a visual.
- Seal off your bottles and store for one to four days at room temperature.
- After a few days, you can put them in the refrigerator if you want to stop the fermentation. Or, you can experiment with the timing. Just be advised you may want to occasionally burp the bottles for longer second ferments.
- When you’re ready to enjoy it, you can strain it, or drink it with the fruit still inside. Up to you!
- Clean your bottles for the next batch. I always rinse right away, and use a bottle cleaning brush (see links). You can also throw the bottles in the dishwasher to give them a thorough cleaning. I do both!
Psalm 128:2 (NIV) “You will eat the fruit of your labor; blessings and prosperity will be yours.”
KOMBUCHA ITEMS INDIVIDUALLY SOLD
- Kombucha Scoby & Starter Tea, Raw Organic – http://amzn.to/2F9tYeh
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- Adhesive Strip Thermometer – http://amzn.to/2CTpZ3K
KOMBUCHA KITS THAT HAVE IT ALL
- Deluxe Kombucha Kit – http://amzn.to/2oBPr9k
- Standard Kit (listed below) plus…
- 6 Swing Top Bottles
- Stainless Steel Funnel & Strainer
- Custom Bottle Brush
- Standard Kombucha Kit – http://amzn.to/2oL5C3F
- 1 Gallon Glass Brew Jar w/lid
- Organic Loose Leaf Tea
- Reusable Cotton Tea Bag
- Temperature Gauge
- Organic Sugar
- Organic Kombucha culture (scoby)
- 8 Ounces of Starter Liquid
- Cotton Cover
- 15 ph Test Strips
- Pipet Straw
If you’re anything like me, you like to hold a book in your hand! Here is THE book about kombucha!
The Big Book of Kombucha