Nice and fizzy and taste good I just don’t know if I need to pour everything through a strainer into yet another set of new bottles. Colleen Graham is a cocktail expert, professional bartender, and cookbook author with over 10 years of experience in the food-writing world. My 2nd flavored fermentation I blended fresh blackberries and put a little in small bottles with locking lids. Fizzy Kombucha: The Second Fermentation. When fruit is left more whole, there is less mixing and surface area for the essential chemical reactions that lead to carbonation to take place. Shake the bottle or use a chopstick to prod stubborn fruit or ginger out of the bottle. No, they’re talking about doing an optional second fermentation (usually with fruit or fruit juice) of the same batch. I’ve tried all different kinds of flavors and I think they would taste really good, but I’ve been having to throw them out because they aren’t turning into a soda. If we have an odd amount leftover during a bottling session, we either add it back to the main crock or simply drink it plain right then. I suggested she go buy some kombucha and bring it to him. Reserve this for your next batch of kombucha. At the same time, the flavor will continue to develop and you can add flavoring ingredients. I used tangerines (with skin) after the initial fermentation and found the product too bitter. . For example, we never fill a bottle just halfway. Like a shotgun of glass shards. Fruit isn’t the only thing you can add to kombucha! We’ve also infused kombucha with fresh lavender buds, basil, and other goodies from the garden. Shannon – Thank you very much for this advice! Do I need to do this or can I keep on the counter with a dark dishtowel over them to keep most of the light out…or does a little light not bother them? Hi Shannon and husband. There’s a slight risk for over-carbonation and explosions if, the glass bottles are poor quality and/or your fruit purees, are really aggressive. In the middle of the night years ago, a cheapo bottle of kombucha exploded in our kitchen. I will only link to products I know and believe in! Hi there, The best way to assess their carbonation level is to lightly burp them. The primary purpose of burping kombucha is to check and see how fizzy they’ve become. Spritz. If you prefer your kombucha more smooth and clean, you can always choose to pour the finished product through one of these nifty funnel screens to strain it before drinking! I'm the owner and blogger here at SodaPopCraft.Com. I will try what you suggest! Kombucha is ready when it is good and carbonated upon opening. Refrigeration stops the fermentation process, which is why when you by bottled kombucha from a store, it is always in the refrigerated section. I hope you enjoyed this post and find it helpful in your brewing adventures, and helps you achieve that perfect kombucha carbonation. It is best to use fresh juice. help make your carbonation more consistent across all your bottles. How to Use DE for Garden Pest Control, Preserving Basil: How to Dry Basil in a Dehydrator or Oven. My hope is to inspire the love for a similar lifestyle or hobbies in others ~ by sharing real-life tips and tools to make “modern homesteading” activities easy, understandable, and enjoyable ~ so you can learn and dive in with me! To make sure your kombucha is bubbly, you’ll need to make sure your kombucha is not too sour or overly vinegary tasting. I’m all about simple living, real food, and everything plants. And now… options for fruit, flavors, and more! Does the kombucha start to lift and churn? 20% off your entire order with a purchase of the Green Power Flavor Kit Code: GOGREEN. 20% off your entire order with a purchase of the Green Power Flavor Kit Code: GOGREEN. We lovingly refer to these as “booch bombs”. *Always use bottles that are made for brewing! To give you some ideas to get started, here are some of our favorite juice blends to add to our kombucha before the secondary fermentation process: When you are making your own kombucha, the best thing to do is to look at the flavors you like the most and choose those juices. If using fresh raw juice (vs bottled) the fermentation time will be cut in half. In a pinch we use store-bought organic fruit juice, which we generally have on hand for my emergency low blood sugar needs. It’s got over 30 delicious sprouted recipes! This created enough to puree to flavor (4) 32-ounce bottles and (2) 16-ounce bottles. It seriously sounded like someone had fired a gun in our house. After a couple days with a second ferment, the kombucha is so fizzy that I have to open it in the sink with a paper towel over it to keep from making a mess. Meaning, we make a lot of beet kombucha in the winter, strawberry, melon or stone fruit kombucha in the summer, and apple in the fall.