Guide to Kombucha Second Fermentation Process Recipe (2024)

FAQs

How long should second fermentation be for kombucha? ›

You will want to leave 1-2 inches of air space at the top of the bottle between the liquid and the cap. Close the bottles tightly and store in a warm dark place for 2-4 days. You can leave your kombucha for longer if you want more carbonation.

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.

You're not letting the second fermentation go long enough.

This one is simple; you may just need to let it (second) ferment longer! A typical second fermentation takes 3 to 10 days, but this could take more time depending on the sugar content and temperature of your house.

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.

This is fine if they're getting too large or if you'd like to split them up to move some to a SCOBY hotel/share with a friend. You can't hurt your SCOBY by ripping it or cutting it. Its shape doesn't matter since new ones will always take the shape of the surface of whatever container you place it in.

For F2, you want good-quality, food-grade glass that's thick enough to handle high pressure contents. And equally important is the cap. You want a cap that can be secured tightly enough to make an airtight seal. That's what'll allow you to trap the carbonation into the liquid as your brew ferments in the bottle.

If both the baby and mother SCOBYs were at the top of the vessel and they are now attached, you can either keep them together or gently separate the two. Place them in a clean glass container (large mason jar or mug) and add 1-2 cups of your fermented Kombucha (starter tea) into the container with them.

1. Add 1/4 - 1/3 cup of pureed/juiced fruit into each 16 oz. bottle*.

If you want an "original" or plain flavored kombucha but still want the fizz, you can do a second ferment by adding 1/2-1 teaspoon of sugar, maple syrup, honey, or molasses to a 16 ounce bottle and fill with plain kombucha. For kombucha: second ferment for 5-10 days.

Should you stir kombucha while brewing? ›

Yeast has this habit of settling down at the bottom of our brew vessels during first fermentation. So if you don't stir your kombucha liquid before you bottle, that yeast won't be evenly distributed throughout your liquid or throughout your bottles.

Testing pH

You should test the pH of the kombucha at least twice during the brewing process. The first test should be performed initially if adding starter tea to a new batch of tea. The pH should read below 4.6, and if it's higher, simply continue adding more starter tea or wait an hour and test again.

Secondary fermentation is the process of taking your “finished” beer from your fermentation bucket, and transferring it to another container, usually a glass carboy, for a period of aging typically ranging from two days to several months.

A-This really depends on the temperature and personal preferance. Kombucha can be brewed from 7 to 30 days. A longer brewing time results in less sugar and a more vinegary-flavored beverage. A shorter brew will give a more fruity sweet drink.

When kombucha ferments for longer, it becomes more acidic. This is because the yeast in the SCOBY eat the sugars and tannins in your kombucha, transforming them into ethanol. The bacteria feed on this ethanol, turning it into acidity and giving kombucha its distinctively tart taste.

If you want it to be more acidic, then keep fermenting it longer. If it tastes sour enough, then you're ready to bottle. I tend to like bottling when it's just a little too sweet for my liking (knowing that sugar will continue to get eaten away during F2 in the bottle).