Guide to Kombucha Second Fermentation Process Recipe (2024)

FAQs

What is the ratio for kombucha second fermentation? ›

Ratios for Kombucha Flavoring

If flavoring with fresh, frozen, or dried fruit, start with 10-30% fruit and 70-90% Kombucha. If flavoring with juice, start with 10-20% juice and 80-90% Kombucha. Suppose flavoring with herbs, the variety and strength of herbs vary greatly.

-Increase sugar in your secondary fermentation. You can do this by adding fruit, fruit juice or sugar. I'll add ¼-1 tsp sugar per 16 oz bottle if my flavoring doesn't have any natural sugars in it. -Fill your secondary fermentation bottles closer to the top leaving an inch of space between the kombucha and the top.

I'm not getting carbonation in my kombucha after secondary fermentation. Don't worry too much; carbonation can be finicky. Often temperature has much to do with it, but sometimes the yeast just don't want to perform for you. Just keep on brewing, and it should come with time.

Second Ferment Process

- 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. - Taste test, if it is not as bubbly as you want, leave it out for another day or two.

Only the finished Kombucha drink is therefore used for the second fermentation. Add fresh raspberries, strawberries, cherries, elderberry blossoms or raisins and other dried fruits to the finished fermented drink. Or fill a bottle of Kombucha two-thirds full with ready-to-drink fruit juices.

The ideal temperature range for kombucha fermentation is between 60°F and 85°F (16°C and 29°C). For best results and flavors, aim for a range of 75°F–80°F (24°C–26°C), especially during the first three to seven days of the fermentation process.

Herbs and Spices – Cinnamon, cloves, ginger, thyme, mint, lavender, rosemary, etc. Works well in a combination with fruit, however if using alone, add 1 tsp honey per 1L during second ferment to reactivate beneficial bacteria.

However, overloading the must with sugar can overwhelm the yeast and make it difficult for fermentation to begin. With small batches (1-gallon recipes), the amount of sugar is small enough that it won't bother the yeast.

Burping is essentially just opening your bottles ever so slightly during the second fermentation process to release air or “excess pressure” in the bottle. Many brewers recommend burping bottles every day, or every other day while your bottles are fermenting at room temperature.

Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.

How much kombucha to keep for next batch? ›

Steps to follow to store a kombucha scoby at room temperature: Place the kombucha and, if you like, the film, in a jar (about 10% of the volume of your next recipe).