Homemade Kombucha: second ferment is sure to wake up your taste buds! Who doesn’t like a nice cold carbonated beverage that tastes like your favorite fruit? I want to follow up on my last post and show you how you can easily turn your freshly brewed kombucha tea into a tasty and tangy fermented drink.

In my last post I went into detail on how you can make your own Homemade Fizzy Kombucha Tea with just a few ingredients and the equipment that you will need. To learn more about homemade kombucha take a look HERE.

So you’ve already gone through the first step of making kombucha, it smells sweet and a bit tangy. It tastes good but your looking for that sweet fruity flavor as well as the carbonation. Sounds like your ready to bottle this tea and make your second ferment.

What is “Second Ferment”?

This is the process of decanting your freshly brewed kombucha, putting it into a bottle and adding some sort of “sugar”, capping it tightly and letting it sit until it has created carbonation. The yeast that is present in the kombucha will eat the sugar that is in the fruit or juice. Second fermentation can take 24 to 72 hours to carbonate. It could take longer depending on how much kombucha is in the bottle, how much fruit or juice was used or the temperature in the room.

Don’t like the Fizz (carbonation)?

Not everyone likes the carbonation and that’s fine. Once you finish brewing your first ferment you can bottle it and add your flavorings as usual but skip the step of letting it sit out tightly capped.

Like a lot of people do with water, they add the fruit and let it infuse the water to give it some flavor.

Another option is to set it up for the second ferment and leave it in a warm place but only let it sit out for about 12 hours give or take. This may create a very small amount of carbonation but it won’t be a “tickle you nose” type. It will give the kombucha some time to get the flavor of what you added to it making it a bit more sweet then the last option.

What type of container can be used?

• Flip top glass bottles, these are the most popular type because the lid is held on very lightly by the metal clasp.
• Reusing your previously purchased Kombucha bottles.
• Growler bottles ranging from a half gallon to 1 gallon jars
• Mason Jars! If your like me you have dozens of mason jars in your cupboard.
• New plastic bottles are an option but recommended only to be used for one Second Ferment then recycled.

Under Pressure!

I should warn you, because we are creating carbonation in our second ferment bottles, it is creating a lot of pressure against the bottle and lid. Be sure not to leave your bottles out too long during their second ferment because it could result in some bottles exploding.

How to make the Homemade Kombucha: Second Ferment

What you need:

• 6 or 7 bottles (16 ounce)
• Filtered kombucha from your finished first ferment.
• Juice, fruit puree or whole fruit of choice (1/4 cup per bottle)
• A funnel is helpful but not necessary

Bottling the Kombucha:

1. Prepare your bottles: wash and/or sterilize and set aside to dry.
2. Remove the SCOBY from your first ferment kombucha.
3. Stir your kombucha well, this will distribute any yeast and bacteria that may have settled down at the bottom on your container. In turn will make carbonation better for all your bottles.
4. Pour your kombucha through a fine mesh strainer or cheese cloth. Note: Be sure to set aside at least one cup of your first ferment kombucha to use for your next batch.
5. Add about 1/4 cup of your choice of fruit ingredient to each bottle.
6. Fill completely with the kombucha leaving 1/2 to 1 inch space at the top.
7. Cap tightly so it can build up carbonation.
8. Place on a tray and store in a warm location for 25-72 hours. Note: I use the tray to catch any liquid that may leak out of the bottles during this process.
9. Once they have carbonated place the bottles in the fridge to stop the fermentation process.
10. Open your bottle slowly to release excess carbonation and Enjoy!

Print the Recipe

How to know when your second ferment is ready

A couple ways that I can tell when my ferments are ready is there will be a lot of large bubbles at the top of the bottle. You may also see tiny bubbles floating up from the bottom of the bottle. There also may be some leaking from under the cover down the sides of the bottles.

Tasty Flavor Add-ins:

• Fresh Blueberries or Raspberries
• Frozen mixed fruit
• Elderberry Syrup (1/4 cup per 16 ounces)
• Mango’s
• Bananas

Have you ever made your own Homemade Kombucha?

Let me know in the comments what flavors you have tried. We’re always into trying out different flavors and I’d love to hear your ideas.

Continuous Brews…

Do you absolutely LOVE kombucha and want to always have some on tap? Continuous brews are great for that! I have yet to migrate into that method yet. The current method is working for us at the moment. Though as we continue to enjoy our homemade kombucha and start to drink more with the warmer months I can definitely see us making a continuous brew. I’m sure once I get to that point I’ll update you all with a post about it.

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I love kombucha and so does my husband. For years we would buy a bottle here and there when we went to the store. Let me tell you, it’s not cheap. So we’d stop buying it for a while but we always went back to buying some. The taste is great, it’s healthy for the gut and it’s a great replacement for soda.

There is a bit of a learning curve making it at first but once you get the idea it’s pretty simple. You’ll eventually be able to get into a routine and it’ll be like making dinner but takes a fraction of the time.

MY FIRST TIME MAKING HOMEMADE FIZZY KOMBUCHA TEA

I first tried making kombucha a few years ago. I got a SCOBY (more on that later) from a friend and started a batch but I just couldn’t figure it out. It wasn’t turning out right. At the time I was working over 40 hours a week and with the other things I was doing in my free time and I just didn’t get around to figuring it out. I eventually had to toss the SCOBY to my chickens (they loved it).

Fast forward a couple years and I’m now a stay at home mom and I really want to get my family and I on a healthier diet. I decided to give homemade kombucha a try again. So I found someone at my local food co-op who had a SCOBY that I could have. I was so excited to get started on my first batch of homemade fizzy kombucha tea.

REASONS TO MAKE HOMEMADE FIZZY KOMBUCHA TEA

A Great Soda Alternative

It has B Vitamins, Antioxidants and Probiotics. It also has a considerably less amount of sugar. Sugar is added to the first firmentation process but during the fermentation the sugar is eaten by the bacteria and yeast causing there to be a very small amount left over. Another great thing is that during the second fermentation process you can create the carbonation typically found in soda.

Customizable

One thing I love when you make your own kombucha is that you can make it what ever flavor you want. You can leave it plain or add fresh or frozen fruit. You can also add your favorite juice if there’s one you really love.

Saves Money

Considering you just need a few tea bags, less then a cup of sugar, water and a SCOBY and throw it all in a jar, it should not be expensive to make your own. Typically a bottle of kombucha at the store can cost around $4 – $5 and some times more with fancier brands due to the fancy bottles and labels used.

WHAT IS A SCOBY?

Let me explain what a SCOBY is. It stands for Symbiotic Cultures Of Bacteria and Yeast. It might sound gross but this is the healthy bacteria that to you want to have in your gut to help keep a healthy immune system. This SCOBY is the home of the bacteria and yeast that work to make tea into a tangy and fizzy drink that everyone loves.

IS THERE ALCOHOL OR CAFFEINE?

Now because we are letting this sugar infused tea with the SCOBY sit out at room temperature or warmer, it does create an extremely small amount of alcohol. Typically there is about 0.5% in an 8 ounce bottle that you’d buy at the store, this is similar to an over-ripe banana.

When it comes to caffeine, typically there is about 1/3 the amount then the tea it is made with. My recipe calls for black tea which has about 30 – 80 mg of caffeine per cup. In which case there may be about 10 – 25 mg in one cup of kombucha.

WHAT TYPE OF CONTAINER CAN I USE?

If you google “kombucha containers” you will find a vast variety. Glass and ceramic are the most commonly used but there are wooden vessels that can be used as well. They all come in a variety of sizes, some for single brews and continuous brews.

If you do end up using a ceramic vessel you’ll want to be sure that it is lead free. You may also find food-grade plastic and metal vessels but it is typically recommended not to use those because the plastic can easily get scratched and then can harbor unwanted bacteria. Due to the acidity of kombucha and the long fermentation, plastic and metal both will leach toxins into the kombucha brew.

CAN I USE TAP WATER TO MAKE KOMBUCHA?

Unfortunately no, you should not use tap water for making kombucha. There are too many chemicals, chlorine and other deposits that it can ruin your SCOBY.

Even distilled water should not be used. Distilled water does not contain any minerals which this process does need.

Mineral water and spring water is best when making kombucha. I use a Berkey filter to filter out the chlorine and fluoride from my town water. I made the switch over to this a couple years ago and I am so glad I did. It removes all the unwanted items from my tap water but leaves the good stuff. If you’ve ever had fresh well water, most would say it tastes just about as good.

Read more about the Berkey filter here.

DOES IT MATTER WHAT TEMPERATURE MY HOUSE IS?

The best temperature for brewing kombucha is 75-85 degrees Fahrenheit. Though 80 degrees is the perfect temperature if you’re able to keep it there. This may be a hard temperature to keep them at especially if like most people you keep your house around 68 degrees during the winter. I have added a sticker brewing thermometer to my jars that I purchased online. That gives me a wide range of it’s temperature and a more accurate reading.

The reason for keeping the kombucha brew at a certain temperature is when it is cooler it takes longer to ferment (like winter, it slows down how fast things grow). Then if it’s warm it speeds up the process. Though too warm it could ruin your SCOBY. Temperatures in the 90’s if left long enough will eventually kill the SCOBY.

During the winter I keep my kombucha brew jars on the back half of my pellet stove or on the coffee table in the same room near the pellet stove. Depending on the temperature in the house I have found the sweet spot to keep it hovering right around the 75-85 degree range. During the summer, putting it in a dark corner of your kitchen or pantry may be an ideal spot to prevent it from getting too warm.

WHERE CAN I FIND A SCOBY?

• If you know someone that makes kombucha, odds are they may have an extra SBOBY you can have. Since a SCOBY keeps growing, you will find it has many layers and eventually those layers separate from each other.
• Another option is to grow your own. You may or may not succeed on your first try. Once I had successfully made a few batches of kombucha with my new SCOBY I was able to use some liquid from my first ferment and grow a second SCOBY. You can also use a bottle of unflavored kombucha from a health food store or even a cup of liquid from a finished first ferment batch. It does take a couple weeks but with a little patience and the right environment you can grow one.
• You can order a SCOBY online, I would just make sure it’s a trusted source. Though I would try to avoid dehydrated SCOBY’s that need a long rehydration period and they can make weaker brews.

HOW TO MAKE HOMEMADE FIZZY KOMBUCHA TEA RECIPE

In my house we go through a good amount of kombucha in a week so I make just under 2 gallons of Kombucha per week. If your new to making this you may not want to make this much your first time but you most certainly can just by doubling this recipe if you have a large enough container or multiple containers. If you want less, like a half gallon, then cut the recipe in half (just don’t cut the SCOBY). I will explain how you can make this in a 1 gallon batch. This recipe typically gives just about 6, 16 ounce bottles after the whole process is done.

First Ferment

You will need:

• 1 gallon jar
• 1 medium – large SCOBY (about 6 inches in diameter)
• 5 pouches of Black Tea
• 1 cup of unflavored kombucha
• 3/4 cup white sugar
• 4 cups hot water
• 10 cups cold filtered water
• 1 small clean tea towel with rubber band

Directions:

1. Boil 4 cups water
2. Remove tea bags from their paper pouches and tie the strings together. (If there are paper tags on the end remove those to keep any die out).
3. Add the 4 cups of boiled water to your jar and toss in the tea bags.
4. Allow to steep for about 10 minutes.
5. Remove tea bags and discard.
6. Add 3/4 cup white sugar to the jar of tea and stir to dissolve completely.
7. Add the 10 cups of cold filtered water to your jar of tea. Note: Do not add water past the bottom of the neck of the jar. This is to allow space for your SCOBY and the 1 cup of kombucha
8. If the water is COOL and NOT WARM, add the SCOBY and 1 cup of unflavored kombucha to the jar. Note: Be sure to wash your hands well with soap prior to handling the SCOBY so you don’t add any unwanted bacteria.
9. Cover with the tea towel, secure in place with the rubber band and place in a warm location. Tip: Add a small piece of paper secured under the rubber band that has the date of when you started each batch.
10. Taste test your kombucha on days 4-7 to see if its ready.

PRINT THIS RECIPE

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Homemade Fizzy Kombucha Tea Recipe

First Ferment

Course Drinks

Prep Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12

Ingredients

• 1 gallon jar
• 1 medium – large SCOBY about 6 inches in diameter
• 5 pouches of Black Tea
• 1 cup of unflavored kombucha
• 3/4 cup white sugar
• 4 cups hot water
• 10 cups cold filtered water
• 1 small clean tea towel with rubber band

Instructions

• Boil 4 cups water
• Remove tea bags from their paper pouches and tie the strings together. (If there are paper tags on the end remove those to keep any die out).
• Add the 4 cups of boiled water to your jar and toss in the tea bags.
• Allow to steep for about 10 minutes.
• Remove tea bags and discard.
• Add 3/4 cup white sugar to the jar of tea and stir to dissolve completely.
• Add the 10 cups of cold filtered water to your jar of tea. Note: Do not add water past the bottom of the neck of the jar. This is to allow space for your SCOBY and the 1 cup of kombucha.
• If the water is COOL and NOT WARM, add the SCOBY and 1 cup of unflavored kombucha to the jar. Note: Be sure to wash your hands well with soap prior to handling the SCOBY so you don't add any unwanted bacteria.
• Cover with the tea towel, secure in place with the rubber band and place in a warm location. Tip: Add a small piece of paper secured under the rubber band that has the date of when you started each batch.
• Taste test your kombucha on days 4-7 to see if its ready.

WHAT UNFLAVORED KOMBUCHA TASTES LIKE

As you continue to make kombucha you’ll eventually learn the taste of your brew at the different stages. When your kombucha hasn’t finished it’s ferment it will still be quite sweet from the sugar that you added. If it has brewed for too long it will taste a bit like vinegar. So your looking for the happy-medium.

If you’ve ever tried unflavored kombucha you may have a better idea at identifying that taste. It should have a faint hint of sweetness and a bit tart with a slight sour taste.

Once the taste has been achieved you most certainly can drink the kombucha as is once you remove the SCOBY. It tends to be more popular to do a second ferment which creates the carbonation most people like when it comes to soda.

Second Ferment

Stay tuned for the process of the second ferment of my homemade fizzy kombucha tea recipe. I will follow up with this post to go into detail on the process of decanting the first ferment and how to infuse it for a tasty flavor.

Here’s the link to my Homemade Kombucha: Second Ferment recipe.

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