Congratulations on starting your kombucha making journey. If you are reading this article, then you have possibly made your first fermentation of this delicious and healthy drink. You would have brewed your SCOBY in a solution of sugar, black tea and water.
Second fermentation is when you add flavours to your drink and bottle it for a few days. It becomes a fizzy, carbonated drink that can be flavoured in a way that suits your taste.
It's time to get creative with your brewing, as you can add a range of fruit, botanical herbs, spices, extracts, juices, berries and more.
Here are just a few ideas:
The flavour combinations are entirely up to you. Have fun and enjoy your experimental brewing.
Remove the kombucha SCOBY from your brew. Keep the liquid tea for 2nd fermentation. Stir well.
Pour 500ml of tea liquid into a 500ml glass jar. Add your desired combination of flavours including juice, berries, fruit and botanical extracts. This step is highly personalised as it depends on your own taste preferences. Don't be scared to get it wrong, as you learn by experimentation. Think of yourself as a small batch brewer who enjoys honing their craft.
Pour your brew into second fermentation bottles, leaving approximately 5cm headspace.
Leave your bottles at room temperature between 2-7 days. In warm weather, the fermentation process will be quicker, while cool weather will slow down this process. Taste your brew daily, and remember to 'burp' your bottles from excess carbonation.
Serve your drink chilled. Enjoy!
You've just discovered the fascinating world of kombucha brewing. Not only is it a healthy alternative to sugary soft drinks, but it is an affordable and fun way of making your own refreshing, carbonated drinks.
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