If you have completed the first step in kombucha brewing, you’re ready to move on to step two, the second fermentation. If you haven’t already completed the first fermentation, check out my post How To Brew Your Own Kombucha: First Fermentation for instructions.
What you’ll need:
- glass bottles
- some fruit or herbal tea for flavoring
Only every use glass bottles. You can find bottles online or in second-hand stores. I just recycle my old store-bought kombucha bottles for this part. You can use any kind of glass as long as it has a tight-fitting lid.
Pick what you would like to flavor your kombucha with. Puree, juice, or chop whatever you want to use as your flavoring. I typically will use pureed mixed berries or peaches. Dried herbs like chamomile or lavender work well, too.
- For an 8 oz bottle, you’ll need 2 tbsp of flavoring
- For a 16 oz bottle (standard store-bought bottle), you’ll need 1/4 cup flavoring
- For a 24 oz bottle, you’ll need 1/3 cup of flavoring
- For a 32 oz bottle, you’ll need 1/2 cup of flavoring
Add the flavoring/juice first to your chosen bottles. Before decanting your brew, remove the SCOBY with clean hands to a glass container. Stir your newly finished first ferment with a clean wooden spoon, and then funnel the fermented tea into the bottles with the flavoring. Cap the bottles tightly and place in a warm, dark area. Beware! Some can explode if the pressure builds up too much. Be sure to “burp” your kombucha regularly (once a day works for me) to avoid an explosion. After two days, check the carbonation of your fermented drink. If it’s very fizzy, place the fermented drink in a refrigerator to cool and slow the second fermentation process. The second fermentation can be tricky, because different flavorings will have different levels of sugar and produce different results. Some drinks may take several days to carbonate. Just keep burping your drinks until you’ve found the “sweet spot.” You may also strain your kombucha if you want to avoid drinking the chunks or fruit or herbs in your drink. Enjoy!