Kombucha Basics: Part 2

So you made your kombucha tea and you’re ready for the next step: Second Fermentation. Cool. This is the fun part. Much less waiting!

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Kombucha: Second Fermentation

What you will need:

  • 2-3 pressure-holding glass bottles
    • pop-top bottles, glass bottles with a screw cap, etc. Any glass bottle that can hold pressure.
  • Fruit of your liking
    • try our favorites: mixed berry, peach, or ginger (or a combo!)
  • Kombucha tea
  • Coffee filter or tea strainer
  • Funnel
  • Measuring Cup
  1. Start by adding flavoring to each bottle. I puree fruit with an immersion blender and add it my empty glass bottles.Typically I add about 1/2 to 2/3 cup of pureed fruit. Put them aside.
  2. Take the SCOBY (or multiples) out of your kombucha and put them aside in a bowl. Scoop out 1-2cups of your tea and add it to the SCOBY. That is food to keep your SCOBY alive.
  3. Place your coffee filter in your funnel. I usually have to fold the filter a bit in order to get it to fit. It will still work. Place the funnel into one of your glass bottles.wp-1489930528650.jpg
  4. Scoop tea into the filter and slowly strain your tea into your glass bottles. You made need to replace the filter a few times as it gets clogged up with yeast bits.  It’s all good.wp-1489930528665.jpg
  5. Once you are done straining your tea into bottles, cap them and give them a good shake to disperse the fruit.
    • That fruit helps create a second fermentation. The healthy bacteria and yeast will now eat the sugars in the fruit, creating extra carbonation.
  6. Let these bottles sit on the counter for 2-3 days, popping their tops nightly to release pressure. After a few days the carbonation will get so great, that they might spill over when you pop them. Thats a great sign! Pop them in the fridge to slow further fermentation.wp-1490055391426.jpg
  7. Enjoy over ice!
    • Some say the best time to enjoy your ‘buch is first thing in the morning to ‘prime’ your gut with healthy probiotics. I think it’s great anytime. But don’t go drinking a full bottle a day. Too much of a good thing can upset your stomach too.

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To start a new back of ‘buch, simply take your SCOBY and spare tea and repeat the steps outlined in Kombucha Basics: Part 1.

I hope this empowers you to make your own kombucha! Tell me what your favorite flavor combinations are… mine are peach and mixed berry, but I’m always testing new ones!

Don’t forget to follow me on instagram @craftybridge or facebook at CraftyBridge for frequent updates on projects in process and blog post notifications!

Happy ‘Buch Making, friends!
Bridget
XOXO

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