Prepare your bottles, wash and/or sterilize and set aside to dry.
Remove the SCOBY from your first ferment kombucha.
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.
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.
Add about 1/4 cup with your choice of fruit ingredient to each bottle.
Fill completely with the kombucha leaving 1/2 to 1 inch space at the top.
Cap tightly so it can build up carbonation.
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.
Once they have carbonated place the bottles in the fridge to stop the fermentation process.
Open your bottle slowly to release excess carbonation and Enjoy!