Second fermentation is the secret to transforming your homemade kombucha into a fizzy, flavour-packed beverage. This easy process allows you to add fruits, herbs, or spices to create unique flavours and increase natural carbonation. In this guide, you’ll learn everything you need to know to second ferment kombucha successfully at home.
What is Second Fermentation?
Second fermentation happens after your primary fermentation is complete. Once your kombucha tastes slightly tart and tangy, it’s ready to be bottled with flavourings and left to develop bubbles and more complex flavours.
What You’ll Need
- Bottled, first-fermented kombucha (unflavoured)
- Flip-top bottles or jars (glass preferred)
- Fruit, herbs, spices, or juice for flavouring
- A funnel and strainer
Step-by-Step Guide to Second Fermentation
- Prepare Bottles: Make sure your bottles are clean and dry. Flip-top bottles help trap carbonation best.
- Add Flavourings: Place fruit pieces, herbs, or juice in each bottle. Use about 1–2 tablespoons of fruit per 500ml bottle, or 10–20% juice by volume.
- Fill with Kombucha: Pour the kombucha into each bottle, leaving about 2–3cm of headspace.
- Seal and Store: Close the bottles tightly. Store at room temperature (20–26°C) out of direct sunlight for 3–7 days.
- Check Carbonation: Open a bottle carefully to test fizz after 3 days. If more carbonation is desired, continue fermenting for up to 7 days.
- Refrigerate: Once the desired fizz and flavour are reached, refrigerate to slow fermentation and enjoy chilled.
Popular Flavour Combinations
- Ginger & Lemon: Fresh ginger slices with lemon juice
- Mixed Berry: Frozen or fresh blueberries, raspberries, and strawberries
- Tropical: Pineapple chunks and mango
- Spiced Apple: Apple slices with a cinnamon stick
Tips for Success
- Use bottles made for carbonation to avoid pressure build-up accidents.
- Burp bottles daily by opening them briefly to release excess gas.
- If you prefer less sweetness, let the primary fermentation go longer before bottling.
- Strain out large fruit pieces before drinking for a smoother pour.
Common Questions
How do I know if my kombucha is ready to bottle?
The taste should be tangy and slightly sour but not overly vinegary. This usually takes 7–14 days, depending on room temperature.
Why isn’t my kombucha fizzy?
Make sure bottles are sealed tightly and fermentation is happening in a warm environment. Adding a little sugar or juice during second fermentation helps feed the yeast to create bubbles.
How long can I keep second-fermented kombucha?
Store it in the fridge for up to a month. The flavour may continue to develop slowly over time.
Safety Note
Always handle bottles with care. Carbonation builds pressure, and overfilled or weak bottles may crack or explode. Burp bottles daily, especially in warmer weather.
