{"id":4861,"date":"2020-05-04T17:54:51","date_gmt":"2020-05-04T17:54:51","guid":{"rendered":"http:\/\/www.buildthebottle.com\/?p=4861"},"modified":"2020-05-04T17:55:52","modified_gmt":"2020-05-04T17:55:52","slug":"kombucha-second-fermentation","status":"publish","type":"post","link":"https:\/\/www.buildthebottle.com\/2020\/05\/04\/kombucha-second-fermentation\/","title":{"rendered":"Kombucha Second Fermentation"},"content":{"rendered":"\n

Kombucha Second Fermentation<\/h2>\n\n\n\n

Making homemade kombucha has three main steps (click the links below to jump around the post):<\/p>\n\n\n\n

  1. Make SCOBY 7-10 days<\/a><\/li>
  2. First Fermentation<\/a> (6-10 days) \u2013 makes the actual kombucha tea<\/li>
  3. Second Fermentation (3-10 days) \u2013 carbonates the kombucha tea<\/li><\/ol>\n\n\n\n

    Second Fermentation<\/h4>\n\n\n\n

    The Second fermentation is adding sugar or puree to you brew then bottling and sealing this traps the carbonation created by the fermentation and makes the Kombucha carbonated. <\/p>\n\n\n\n

    It typically takes 2-4 days to ferment and get fizzy but can take longer.<\/p>\n\n\n\n

    (Remove your SCOBY and 2 cups of kombucha from your brewing vessel and set it aside. Reserve this for your next batch of kombucha. This starter tea + SCOBY combo will be what you use to make a future batch of kombucha! You can keep it in a SCOBY hotel for future use. Or just put it temporarily in a spare bowl if you plan to use it immediately to make your next batch of kombucha.)<\/p>\n\n\n\n

    Add 3-4 cups of pureed\/juiced fruit into what should be about a gallon of kombucha.<\/p>\n\n\n\n

    Stir the kombucha in the brewing vessel after adding the pureed fruit. This helps all the bottles carbonate evenly by distributing all the compounds evenly. <\/p>\n\n\n\n

    Bottling<\/h5>\n\n\n\n

    Pour your kombucha into your bottles close tightly making sure they are sealed.<\/p>\n\n\n\n

    Do not fill your bottles all away to the top fill them like a soda bottle is filled leaving room for the CO2.<\/p>\n\n\n\n

    Ferment for another 2-4 days at room temperature. Place in a safe place, in particular if you used glass bottles on the slight possibility that you over carbonated and they explode.<\/p>\n\n\n\n

    If you used plastic bottles which is what I recommend feel if they got hard if they are hard you know they are carbonated.<\/p>\n\n\n\n

    You can open a bottle now to see how the carbonation is going and if it needs more time out of the refrigeration.<\/p>\n\n\n\n

    Place in fridge the cold stops carbonation and of course makes it more delicious.<\/p>\n\n\n\n

    Utensils Tips<\/h4>\n\n\n\n

    Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)<\/p>\n\n\n\n

    Utensils<\/strong>:
    \u2013      small funnel<\/a>
    \u2013     glass bottles<\/a>, or storage containers<\/a>, for bottling and serving, you can either use the glass Jar<\/a> you used before, or just buy a second one. <\/p>\n\n\n\n

    Other Great Recipes<\/a> for You to Check Out!<\/h4>\n\n\n\n