Guide to Kombucha Second Fermentation Process Recipe (2024)

FAQs

Guide to Kombucha Second Fermentation Process Recipe? ›

Second Ferment Process

- Add 1.5 tsp of white sugar into your clean sterile 750mL glass bottle. - Pour your kombucha into the bottle through a muslin cloth lined funnel. - Seal the bottle tightly (a flip top cap is the easiest) and leave at room temperature for 2 -3 days to carbonate.

Second Ferment Process

- Add 1.5 tsp of white sugar into your clean sterile 750mL glass bottle. - Pour your kombucha into the bottle through a muslin cloth lined funnel. - Seal the bottle tightly (a flip top cap is the easiest) and leave at room temperature for 2 -3 days to carbonate.

In a lot of cases, burping sabotages homebrewers who are trying so hard to build carbonation. It interrupts the second fermentation process. So it's like your yeast is taking you two steps forward and when you burp, you're taking one step back. I personally find it to be a waste of time for my process.

Bottled Juice

I use 2 ounces of juice in a 16-ounce bottle and fill the rest with plain kombucha. I then allow this to ferment for a few more days (timing varies depending on the recipe and temperature). This is the easiest process for beginners to get fizz with their ferments and is the most consistent.

-Make sure your secondary fermentation is at room temp (68 degrees or above). Move your secondary fermentation to the fridge when you are ready to stop the fermentation. -Use long necked swing top bottles.

If you've been able to produce a successful batch of first fermented kombucha and you've gone over a week without any mold in your brew vessel, it's very unlikely that you'll develop mold during second fermentation in the bottle.

Keep in mind you will need to add some form of sugar prior to the second fermentation process in order to fuel the yeast; if you would like to flavor your kombucha with veggies or keep the flavor profile basic, you can achieve carbonation by simply adding approx. 2/3 tsp. of sugar.

Old beer bottles: you will need bottle caps for this option. Beer growlers. Mason jars IF you have plastic lids for them (wax paper between the jar & lid may work if you do not have plastic lids)

The best way to tell if it's done is to taste it. But if you're curious about kombucha and pH, you can read my post about it here. So whenever your brew tastes right to you, you're ready to move on to the next step: bottling a.k.a. 2nd fermentation.

If you have been making kombucha long enough, you will inevitably come across a new SCOBY forming during the secondary fermentation in the bottles.

How many times can you reuse SCOBY? ›

Put simply, kombucha SCOBYs can be reused for many years. Realistically, however, you simply won't need it to last that long. Your SCOBY grows and divides with each batch of kombucha, so you will constantly be growing new SCOBYs. Simply remove the older layers and transfer the new layers to your next batch.

Once you've finished fermenting your kombucha, simply recuperate the scoby and store it to start a new kombucha recipe. The easiest way to store a kombucha scoby is to start a new fermentation just after bottling. However, you can space out two fermentations if you keep the scoby at room temperature or in the fridge.

SECOND FERMENT FLAVOUR SUGGESTIONS

Works well in a combination with fruit, however if using alone, add 1 tsp honey per 1L during second ferment to reactivate beneficial bacteria.

This is the simplest option – you can brew a normal batch of kombucha with multiple SCOBYs in the one jar. Normally they will fuse together into a mega SCOBY over time. Depending on what sort of jar you are using, this can make them difficult to get in and out when harvesting your fresh kombucha brew.

The beauty of it is that it can be reused endlessly! Once you've finished fermenting your kombucha, simply recuperate the scoby and store it to start a new kombucha recipe. The easiest way to store a kombucha scoby is to start a new fermentation just after bottling.

Short-term Breaks (less than 6 weeks)

While many people only brew their kombucha for 1 to 4 weeks (depending on personal taste preferences), it is possible to allow a batch of kombucha to brew for up to 6 weeks assuming it is not brewing someplace particularly warm.

Instructions: Dissolve sugar in water, steep tea, let it cool, remove tea bags, add vinegar or starter tea, and SCOBY, cover, and culture for 7-30 days at room temperature (68-85°F) out of direct sunlight. Retain tea and SCOBY for the next batch. Repeat.

A new SCOBY may form on the surface of each batch you brew, but even if it doesn't, you can keep re-using your “homemade” SCOBY until it no longer produces delicious kombucha.