How to flavor Kombucha, Carbonate and Bottle it – Second Fermentation process – Part 2
In part 1 I showed how to make Kombucha from tea (known as the first ferment) and where to get your scoby. In this blog I will show what to do after the first ferment with regard to flavoring and carbonating.
After about 10 to 14 days of first fermenting your Scoby in the tea (shown in part 1), uncover it and:
1. Prepare another pot of tea (explained in part 1) for your next batch of kombucha. I prefer cold brewing as explained in the video above.
2. Remove the Scoby With clean hands, remove the top scoby out of the kombucha and put it into a clean bowl with between 1 and 2 cups of kombucha from the same batch. (This is the starter tea for the next batch – follow steps in part 1 adding sugar and tea to make another batch)
2. Remove the Bottom Scoby (this is the old one known as “the Mother”) and put it in a mason jar with a cup of kombucha and put it in the fridge for back up in case you lose one. (save 5 of these for future use) after you have 5 you can cook them, put them in salads or give to friends) This is your insurance plan in case one goes bad from mold or fruit flies.
3. The finished kombucha can now be bottled flavored and plain (original style) Pour the fermented kombucha (straining, if desired) into bottles using the small funnel. Leave about a half-inch of head room in each bottle.
The Second Ferment Starts here:
This is where you Carbonate & Flavor 
4 Options:
Option 1:
Original Tea with little to no carbonation – Just pour the tea into a bottle and Refrigerate. You can add sugar or any natural sweeteners for taste.
Option 2:
Original Tea with Carbonation – Pour into a seal-able bottle and let sit for 3 to 5 days before refrigerating. (see links below for bottles) Can also add sugar or any sweetener for taste and more carbonation as well.
Option 3: (most popular)
Second Ferment with Fruit – This is done by adding fruit to the bottle with the kombucha and letting sit in the sealed bottle for 2 to 5 days depending on the temperature in your home. The hotter it is the less time you need. Over 80 degrees, you can just ferment for a day or 2. This method creates the most sugar and alcohol. (Sugar approximately 2 grams per oz. Alcohol between .5% and 2.5% alcohol). This method also creates strong carbonation. (see more on sugar and alcohol in part 3)
– Any fruit can be used. Popular options are kiwi, mango, pear, grapes, rhubarb, pomegranate, blueberries, apple, and any other fruit that you like and combinations as well. (Frozen fruit works great as well)
– This can also be done with fruit juice bought in the store. (aprox 2.5 oz of juice per quart size)
You can strain fruit and remove the this film of the new “mother” that accumulates on top of the fruit. Put bottles in the refrigerator and chill completely before opening. Do not shake. Contents will be bubbly.
– For Option 4 See Kombucha Part 3 (My Favorite) – Flavoring with herbs, teas & Ess Oils
– Bottles with seal (big and small) (click photo for link)
Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. There is nothing to add, Kombucha will carbonate in an airtight bottle because of the fermentation process. Until you get a feel for how quickly your kombucha carbonates, it’s helpful to burp the bottles. Another method is to put them in plastic bottles and see how much they expand the bottle. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
– Strainer
– funnel
Temperature – The temperature of the environment in which you are doing secondary fermentation plays a large role as well. Just like during primary fermentation, higher temperatures will result in quicker fermentation and carbonation, while lower temperatures will result in slower fermentation. So this is all on you and your creativity in your space.
– Thermometer
Recipe Notes For First Ferment with Scoby
• Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.
• Putting Kombucha on Pause: If you’ll be away for 3 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.
• Avoid Prolonged Contact with Metal: Using metal utensils is generally fine, but avoid fermenting or bottling the kombucha in anything that brings them into contact with metal. Metals, especially reactive metals like aluminum, can give the kombucha a metallic flavor and weaken the scoby over time.
• It is normal for the scoby to float on the top, bottom, or sideways in the jar. It is also normal for brown strings to form below the scoby or to collect on the bottom. If your scoby develops a hole, bumps, dried patches, darker brown patches, or clear jelly-like patches, it is still fine to use. Usually these are all indicative of changes in the environment of your kitchen and not a problem with the scoby itself.
How Much to Drink?
I recommend starting out with a cup in the morning and see how that goes for you. you might be on the bathroom a bit cause it’s detoxing. So it will clean out the toxins, get in some good bacteria. But well worth it.
For the Most Frequently asked questions about Kombucha
See Part 3
Disclaimer
By utilizing the information presented on this site, you agree to and understand that author, Bill Farr is not a doctor or any other type of certified health care professional, and his opinion is not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your doctor or your other health care providers concerning your symptoms and medical requirements before following any of the remedies or other suggestions he offers. His opinion is based on his own research and is to be used for educational purposes only. Bill Farr’s wellness plans and advice are meant to be used in conjunction with standard allopathic or osteopathic medical treatment and care.
