Guide to Kombucha Second Fermentation Process Recipe (2024)

FAQs

Guide to Kombucha Second Fermentation Process Recipe? ›

You'll want to fill your vessel up with 80%-90% kombucha and add 10%-20% flavoring. All you need is 1-3 tsp of my herbal kombucha flavoring to make delicious kombucha. You will want to leave 1-2 inches of air space at the top of the bottle between the liquid and the cap.

You'll want to fill your vessel up with 80%-90% kombucha and add 10%-20% flavoring. All you need is 1-3 tsp of my herbal kombucha flavoring to make delicious kombucha. You will want to leave 1-2 inches of air space at the top of the bottle between the liquid and the cap.

The usual amount of sugar is about 4 or 5 grams, or a level teaspoon, of brewing sugar per pint or 500 ml bottle. When scaling this measurement up for a 5-gallon barrel, you will need 160g-200g of dextrose for secondary fermentation.

If you're not getting good fizz, it may just be because you're cleaning too much yeast out of your brew.

If you've been able to produce a successful batch of first fermented kombucha and you've gone over a week without any mold in your brew vessel, it's very unlikely that you'll develop mold during second fermentation in the bottle.

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.

While it's safe to add sugars at any time in the process, adding them late can be very beneficial to your cause. This is because of two reasons. First, yeast can get lazy if offered simple sugars up front, and stall out early or ferment slower than normal once they have to convert more complex sugars.

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.

But contrary to reason, it is possible to have too much sugar in a fermentation. If the sugar concentration level of the must becomes too high at any given point--either at the beginning or during the fermentation--it starts to have an inhibiting effect on the yeast's ability to produce alcohol.

Yeast has this habit of settling down at the bottom of our brew vessels during first fermentation. So if you don't stir your kombucha liquid before you bottle, that yeast won't be evenly distributed throughout your liquid or throughout your bottles.

Why is my kombucha fizzy after first fermentation? ›

Although kombucha does not spoil in a traditional sense, unrefrigerated raw kombucha can continue to ferment if left out too long. This extra fermentation can result in kombucha that is more vinegary, more acidic, more carbonated, or even contains a little extra alcohol.

Honey, Sugar, Maple Syrup, Molasses

If you want an "original" or plain flavored kombucha but still want the fizz, you can do a second ferment by adding 1/2-1 teaspoon of sugar, maple syrup, honey, or molasses to a 16 ounce bottle and fill with plain kombucha. For kombucha: second ferment for 5-10 days.

Does non carbonated Kombucha Have Fewer Benefits? Kombucha does not need to be carbonated to be safe or delicious to drink. And flat Kombucha has the same nutritional components, carbonated is not healthier. Some people don't like their Kombucha too fizzy, finding that the carbon dioxide bothers their system.

As soon as the bottle has been opened, the kombucha interacts with air, and so it is recommended that kombucha is consumed within one week of opening. Similar to how you would treat a bottle of soda. The beverage won't go bad if you store it correctly beyond one week, but it will lose some of its effervescence.

If you leave your jar alone throughout the fermentation, the baby SCOBY should be happily grown in across the top of the jar after your 7-21 day fermentation. If it sinks while you are “test-tasting” your kombucha, you need not worry.

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.

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).

The duration of a secondary fermentation or conditioning phase can vary from as little as a week to over 6 months. Actual time will vary and you should let your taste buds and nose determine when a beer is ready for bottling. During extended secondaries, you should make sure your airlock does not dry out.