Stage 2 — Kombucha Second Fermentation

Bottling, Flavoring & Carbonation

You’ve made it through the first fermentation, and now comes the fun part!

The second fermentation is where you can begin experimenting with flavor and developing natural carbonation in your kombucha. This is where you get to bring in your favorite fruits, herbs, juices, and combinations and make the brew your own.

There is definitely some trial and error when it comes to flavoring kombucha, so don’t be afraid to experiment.

Keep a journal.

Write down the fruits, herbs, amounts, fermentation time, temperature, and how each batch turned out. Over time, you’ll begin to discover which combinations you love and which ones you don’t.

This is the process where you learn to love it.

Bottling Your Kombucha

Step 1 — Remove & Store Your SCOBY

Once your first fermentation has reached the flavor you enjoy, carefully remove the SCOBY from your 1-gallon jar.

Place it into a clean container and add approximately 1–1½ cups of finished kombucha.

This reserved kombucha will act as your starter liquid for your next batch.

Cover the container with a clean breathable cloth or coffee filter and secure it with a rubber band.

Keep your SCOBY and starter liquid at appropriate conditions for your next brew.

Step 2 — Flavor Your Kombucha

If you’re flavoring your kombucha, add your chosen ingredients to your pressure-rated bottles before adding the kombucha.

This is where you can get creative!

Try using:

• Fresh or frozen fruit

• Fruit juice

• Fresh herbs

• Dried herbs or spices

Experiment with different combinations and amounts to discover what works best for you.

When adding juice or other sweet ingredients, remember that the available sugars can influence how quickly carbonation develops.

Step 3 — Pour the Kombucha Into Your Bottles

Using a clean funnel, carefully pour your finished kombucha into your bottles.

Leave appropriate headspace according to the recommendations for the bottles you’re using.

Do not overfill the bottles. Carbonation creates pressure, so it’s important to use containers specifically designed to hold carbonated beverages.

Step 4 — Seal & Store

Seal the bottles and leave them at room temperature for approximately 1–4 days, depending on the temperature, ingredients, and desired level of carbonation.

During this time, the remaining microorganisms can ferment some of the available sugars, producing carbon dioxide and creating natural fizz.

Keep your bottles somewhere away from direct sunlight and excessive heat.

Step 5 — Check Your Brew

Carbonation can develop quickly, particularly when using fruit or juice.

Rather than relying on a specific number of days, pay attention to your individual batch.

If you need to check the flavor or carbonation, open the bottle slowly and carefully, preferably over a sink and away from your face.

Never shake a sealed bottle before opening it.

Taste a small amount and see how the flavor has developed.

If you’d like stronger flavor or carbonation, allow the bottles to continue fermenting—but remember that pressure continues to build during this stage.

Step 6 — Refrigerate

Once your kombucha has reached the flavor and carbonation you want, place the sealed bottles in the refrigerator.

Cold temperatures slow fermentation and reduce the rate at which additional carbon dioxide is produced.

Keep your bottles refrigerated until you’re ready to enjoy them.

Remember that refrigeration slows fermentation rather than stopping it completely, so pressure can continue to change gradually during storage.

Make It Your Own

This is one of my favorite parts of making kombucha.

You can take the same basic fermented tea and create something completely different simply by changing the herbs, fruits, spices, or juices you add.

Try something new.

Keep notes.

Pay attention to what you enjoy.

And don’t be discouraged when the first combination isn’t perfect.

Fermentation is a process...and so is learning.