Kombucha Second Fermentation - Bottling, Carbonating & Flavoring Kombucha
In this episode (3), I will show you how I second ferment, flavor, bottle, and carbonate my kombucha with fruit.
I will be using one fruit flavor per bottle and at the end, I will taste each one and will let you know which kombucha flavor is my favorite.
For this second fermentation process, I will be flavoring my kombucha with fresh fruit - ginger, lemon, blackberries, peach, and kiwi.
And I choose to flavor my kombucha before bottling, so the flavor is well absorbed. Also, when you add the fruit prior to bottling, it will help and speed up the second fermentation process and it will create a very nice carbonation, as well.
I am also adding 1/4 of a teaspoon of sugar to each bottle of kombucha in order to speed up the fermentation process.
Because it's warm here, for some of my kombucha it took only 24 hours to ferment. Other bottles took a bit longer.
I was also releasing some of the air every 10-12 hours because this was my first time fermenting and flavoring kombucha and I didn't want carbonation to build up to the point where the lids are bursting open.
So, my favorite kombucha flavors so far are:
1. Kiwi
2. Ginger
3. Peach
4. Blackberry
5. Lemon
For some reason, my lemon kombucha did not carbonate at all. So, next time, I will be combining the lemon with something else because I do like the lemon flavor. I will probably combine it with ginger because I've had lemon-ginger flavored kombucha from the store and I liked it a lot.
I hope you find this video helpful and if you have any questions on how to second ferment, flavor, bottle and carbonate kombucha, please post them in the comment section and I will answer them.
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