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Stage 2- Kombucha Second Fermentation

Updated: May 22, 2022

2ND FERMENTATION

Bottling is an important part of the overall process and impacts the final taste of the brew. This next phase allows you to infuse your own creativity and favorite flavors into your kombucha. This is the process where you learn to love it. It is trial and error with flavoring. Keep a journal to see what worked well and what didn't.


BOTTLING KOMBUCHA

Step 1. Remove and store your scoby

Remove the scoby from the 1 gallon jar and place in a clean container. Pour 1 to 1.5 cups of kombucha into the container with the scoby and cover with fermenting cloth. This will serve as your starter tea and culture for your next batch.


Step 2. Flavoring kombucha

If you are choosing to flavor your kombucha, add now to any airtight bottle or jar. You can use your favorite combination of fruits (raw or frozen), herbs or juice. Always be sure any flavoring is 100% natural with no additives. You can create any blend you wish! The sky is the limit.


Step 3. Pour kombucha into airtight bottle or jar

Using a funnel, pour your fermented kombucha into your airtight bottle or jar. Make sure to leave 1.5 inches of head space to avoid pressure build up.


Step 4. Seal and store bottles

Seal your bottles and leave at room temperature for 1-4 days. This will add carbonation to your kombucha.


Step 5. Check on your brew

Carefully open the tops of each bottle to allow C02 to escape every day. This will ease the pressure in the bottles and ensure the kombucha isn’t a fizzy mess when you are ready to drink it.

Have a teaspoon of the kombucha to see if the flavors have settled. If not strong enough, try again in a day.


Step 6. Refrigerate

Once optimal level of flavor and carbonation are reached, place bottles in the refrigerator to stop further fermentation.


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