After brewing kombucha through the first ferment, you can add flavor and carbonation by going through the steps for a second fermentation.
How to get started with kombucha
Check out my first post on How to Make Kombucha to find out all the steps to get to this point.
Why is a second ferment important?
A second ferment is totally optional when it comes to making kombucha. But it adds flavor and carbonation so it’s fun and delicious!
Steps for Kombucha Second Ferment
Step 1: Brew tea just like the instructions here
Step 2: Pull out SCOBY and 2 cups of kombucha and put aside so you can use it for the next batch. As you get more comfortable with how much 2 cups looks like, you can just pour off the jar with the SCOBY inside and just make sure to leave around 2 cups in the jar. That’s what you’ll see me doing in these pictures.
Step 3: Get out 4 quart size or 7 pint size jars (or fancy kombucha swing top bottles) It will make about 3.5 quarts from a gallon of kombucha
Put fruit in the empty jars. You can use strawberries, raspberries, mixed berries. Have fun trying out different fruits and looking up different recipes! I usually just cover the bottom of the jar with fruit.
Pour kombucha from gallon jar into smaller jars almost to the top and then cover with a regular jar lid and leave on the counter.
Put 2 cups of liquid you set aside and SCOBY back in gallon jar. There’s no need to rinse or wash the jar. The bacteria in there is good for it!
Once brewed tea from step 1 has cooled to under 95 degrees, pour it into the gallon jar. It’s ok if the SCOBY sinks a little or gets turned over. You may not use all the tea, or you may need to add some water to get it to reach the curve at the top. Put on the tea towel or washcloth and rubber band and leave for another week.
How long does it ferment for?
Leave the smaller jars to do a second ferment on the counter for up to 3 days. It’s a good idea to taste them daily and see what you like best. The more they sit, the fruitier tasting they will be and the fizzier they will be. I put them in the fridge on day 3 which stops the fermenting at that point. They will lose a little fizz in the fridge usually but you don’t want to leave them on the counter too long or they will start to taste vinegar-y (if that’s actually a word).
Comment and let me know what flavors you want to try or already have tried and love!
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