Kombucha Recipes vs. Kombucha Recipe Flavors

Would you like to cut to the chase and check out some perfected, complete recipes?  Head over to our recipe page!  If you want to learn more about making your OWN second fermentation kombucha recipes, stick around.  We will explore the best ingredients for your second fermentation kombucha, go over basic rules for flavoring your second fermentation kombucha, and finally work on flavor pairings to make the best kombucha you’ve ever had!

When Do I Flavor My Kombucha? Primary & Secondary Fermentation

During primary fermentation, the SCOBY (symbiotic culture of bacteria and yeast) will be placed in your brewing vessel along with starter tea and fresh sweet tea.  SCOBYs are fragile, and thrive when kept in a clean environment with just their fuel (sweet tea).  Adding anything else to your primary fermentation can and likely will harm your SCOBY.

Thus, you should not add any extra ingredients during the primary fermentation process.  We also do not recommend using substitutes for cane sugar (such as honey or agave nectar) during the initial fermentation process.  FORTUNATELY, your SCOBY is removed prior to second fermentation, allowing you to add just about any flavors and ingredients your heart desires!  We repeat, you should only flavor your kombucha during second fermentation.  If you are unclear on the difference between first and second fermentation, read this article on the entire fermentation process.

Why Isn’t My Kombucha Carbonated?

During primary fermentation, most of the carbonation created makes its way around your SCOBY and escapes through the uncovered jar.  This is normal; primary fermentation does not result in a significant amount of carbonation.  Unfortunately, since primary fermentation is aerobic (requires oxygen), it is necessary to let your jar “breath” and thus lose most of your carbonation.

However, second fermentation is an anaerobic process.  You will use an airtight container for second fermentation, and will therefore trap most of the carbonation within the container.  In short, the carbonation kombucha is famous for is almost entirely created during the second fermentation process.  If you choose not to do second fermentation, you kombucha will not be very carbonated or “bubbly”. If you are going through second fermentation and still not getting the carbonation you desire, troubleshoot with this article.

What Do I NEED to add during second fermentation?

If you want carbonated kombucha, you need to add a form of SUGAR to your second fermentation kombucha bottles.  Otherwise, there is nothing that you need to add—it is just a matter of picking the flavors you want.  We recommend adding about 1 tsp of organic cane sugar to each 16 ounce bottle OR adding the sugar equivalent in the form of fruit, fruit juices, etc.

What NOT to add during second fermentation

If you remember one rule for your second fermentation additions, it should be to add FRESH ingredients.  Fruits, vegetables, herbs, and extracts are best.  Do NOT add artificial flavoring or oils—they can keep your kombucha from getting carbonated.  Do NOT add excessive amounts of sugar; too much sugar can result in too much carbonation, which could cause your bottle to explode.  

You can use fresh, dried, juiced, pureed, or any other form of the fruits/vegetables/herbs/etc. you choose, but your kombucha will turn out best if you use natural ingredients.  For that reason, we will help spark your recipe combo creativity using various natural ingredients!

Kombucha Recipe Flavors

When creating kombucha recipes, we first think of involving something that contains enough sugar to create carbonation.  Then, we think about whether there are any herbs or vegetables we would like to add.  Finally, we take a look at miscellaneous add-ins.  Let’s take a look at some popular examples in each category.  

Sugar

Strawberries, apples, pears, peaches, nectarines, plums, watermelon juice, blackberries, blueberries, raspberries, pineapple, goji berries, apricots, pomegranate juice, orange juice, grapefruit juice, grapes, mangoes, cane sugar, brown sugar, honey, agave nectar, maple syrup, coconut, kiwi, papaya, currant, tamarind, & passionfruit

Herbs, Roots, & Extracts

Lavender, hibiscus, rosehips, vanilla, elderberry, lemongrass, ginger, basil, mint, cinnamon, rosemary, thyme, cilantro, turmeric, anise, nutmeg, allspice, & lemon balm

Vegetables & Sugar-Free Fruit

Lemon, Lime, cucumber, jalapeño, beet, carrot, kale, celery

Misc.

Coffee beans, chia seeds, cocoa powder, spirulina

Pairing Ingredients

The above examples are just that: examples!  They sky is the limit when it comes to flavoring your kombucha, and you can add just about anything to your second fermentation kombucha recipes.  The infographic at the beginning of this article conveys the basics of flavoring your kombucha, and it also provides some examples for recipe combinations.

If you are looking for additional examples of kombucha recipe flavor pairings, check out our recipe page.

If you decide the recipe creation isn’t for you, consider subscribing to our kombucha second fermentation recipe box.  Have a delicious new recipe and all of the ingredients you need delivered to your door each month!

We hope this article has been helpful for you on your second fermentation kombucha journey!  Feel free to share any questions or comments below. 

The post Kombucha Recipe Flavors – Best Second Fermentation appeared first on Bucha Brewers.

Several variables affect the alcohol content in your kombucha.  In this article, we will focus on changes you can implement without spending money on brewing equipment or making significant changes to the kombucha brewing process. These changes can increase your kombucha alcohol content to as much as 5% ABV!  Implement the following changes to increase the alcohol content of your kombucha:

1.    Increase Yeast Content in Starter Tea

Yeasts are responsible for the alcohol in kombucha.  Yeasts consume the sugar in kombucha and give off ethanol (alcohol) and CO2 as a result.  Therefore, we cannot increase alcohol content without yeast.

Upon setting up your next batch for primary fermentation, try to get your starter tea from the bottom of your last brew.  Yeasts tend to sink to the bottom of our brewing vessels.  By getting your starter tea from the bottom of your last brew’s jar, you should give the yeast population a head-start for your next batch!

If you have trouble scooping up starter tea from the bottom of the jar, you can simply give your finished kombucha tea a good stir prior to getting your starter tea from it.  This way, your yeasts will rise within the jar and the starter tea should have a higher yeast concentration.

2.      Increase Yeast Present During Second Fermentation (2F)

For the reasons mentioned above, we also want to increase the yeast present in our second fermentation bottles to increase the alcohol content of our kombucha.  During primary fermentation, bacteria consumes ethanol and produces organic acids in turn.  However, this bacteria cannot operate anaerobically (without oxygen).  Thus, the alcohol produced in our airtight bottles during second fermentation cannot be consumed.  This means a vast majority of the alcohol present in our kombucha is created by yeasts during second fermentation.

If you are trying to increase the alcohol content of just a bottle or two, use the kombucha from the yeasty bottom of your primary fermentation jar to top off your second fermentation bottles.  If you are trying to make a full batch of party bucha, give your kombucha a good stir prior to dividing it between your second fermentation bottles.  This way, the yeast concentration should be pretty even across all bottles.

3.    Don’t Filter Your Kombucha Before Second Fermentation!

On a related note, you should also pass on filtering out the floating bits in your finished kombucha prior to bottling for second fermentation.  If they freak you out, you can opt to filter them out after second fermentation is complete.  We recommend keeping them in anyways—they’re great for your health!

Those floating bits are usually yeasts strands and pieces that have broken apart from your SCOBY.  By keeping them in the brew, you are directly increasing the amount of yeast present in your second fermentation to consume sugars and increase kombucha alcohol content!  Let those little guys go to work on your party bucha!

4.    Sweeten Up Your Second Fermentation!

As mentioned, most of the kombucha alcohol is produced when the yeasts consume sugars during second fermentation.  Adding additional sugars will give the yeasts more fuel, meaning there will be additional alcohol present after 2F!  The additional sugars can come in any form—pure sugar, pureed fruits, fruit juice, etc.

Keep in mind, additional sugar also means additional carbonation.  You will want to monitor your bottles closely and burp them as needed to prevent an explosion.

5.    Lengthen Second Fermentation

If you increase your second fermentation time, you will be giving the yeasts more time to consume sugars and produce alcohol.  This will have an impact on the taste of your kombucha, but it will also increase the alcohol content.  If you don’t mind having your kombucha on the sour side, this is a great option for you!

Try doing second fermentation for up to 7 days, burping as needed.  Keep in mind, if it seems like your kombucha is no longer building carbonation, the yeasts have likely consumed most of the sugar present.  Once this is the case, the alcohol content won’t change much—go ahead and put the bottles in the fridge.

6.    Mind the Elements!

As you likely know, sunlight can kill off yeasts and bacteria in your SCOBY.  Store your kombucha in a dark place for both the initial fermentation process and second fermentation.  This will keep your yeasts alive, active, and ready to convert sugars into alcohol!

Likewise, temperature matters.  Yeasts thrive in warmer temperatures.  Warmer temperatures amount to increased activity and therefore increased alcohol content!  Try keeping your kombucha between 70-80 degrees F.  During second fermentation, you can even kick it up a notch! Try 75-82 degrees F if possible.

Get Your Party Bucha Started!

That’s all there is to it!  Make these changes and start drinking boozier bucha!  You can even invest in a hydrometer to measure the difference in kombucha alcohol content!

Keep in mind these are basic changes you can make without buying additional equipment or making any major changes to the kombucha brewing process.  If you would like to get really serious about making kombucha alcohol, you can get better results by investing in brewing equipment such as carboys and airlocks.  This equipment releases carbonation while preventing air from getting it, meaning there is no need for checking and burping your kombucha.

Best of luck with your kombucha alcohol!

Concerned About Alcohol in Kombucha?

If you do not wish to increase the alcohol content in your kombucha, no worries!  Just keep doing what you’re doing!  Again, typical kombucha fermentation processes generally result in less than 2% ABV.  If you are pregnant or otherwise have concerns about the alcohol content in kombucha, we recommend consulting your doctor as we are not licensed medical professionals.

The post Kombucha Alcohol: How to Increase Kombucha Alcohol Content appeared first on Bucha Brewers.

If you are having trouble carbonating your kombucha, don’t panic!  This is truly a very common issue for new kombucha brewers.  By the time you implement some of the fixes in this article, your only concern will be “burping” your kombucha without creating a fizz volcano!  And don’t worry—we can help with that, too

Kombucha Carbonation: Natural vs. Forced

Kombucha, unlike soda and many other popular carbonated beverages, is carbonated naturally.  While this means we cannot simply use a machine to carbonate our kombucha, it also means that we can provide our kombucha with the right conditions to optimize the carbonation.  Think of carbonating your kombucha as a science experiment.  Lucky for you, we will be identifying all of the variables involved!

Kombucha carbonation is a product of the yeasts present in the kombucha.  While our kombucha can become carbonated during primary fermentation, most of the carbonation is released.  During second fermentation, we want to trap the kombucha carbonation and provide the yeasts with optimal conditions to produce the carbonation.  First and foremost, we need to ensure we have the correct containers for our second fermentation kombucha…

1. Airtight Glass Bottles

As mentioned, we need our second fermentation containers to be airtight in order to trap the kombucha carbonation.  Flip-top bottles work best for us.  We prefer the 16 oz bottles as they are perfect for drinking afterwards, but any size will work!  If you do not have these bottles on hand, no worries!  We suggest investing in them for your next brew, but you can look into several airtight alternatives for now.

2. Starter Tea: Yeasty Bottom

As noted above, yeasts are responsible for producing the carbonation in our kombucha.  Sometimes, the yeast and bacteria balance in our SCOBYs can be a little off.  If our balance is lighter on the yeast side, we may not end up with the carbonation we are looking for.

Fortunately, we can fix this for future brews.  Upon setting up your next batch for primary fermentation, try to get your starter tea from the bottom of your last brew.  Yeasts tend to sink to the bottom of our brewing vessels.  By getting your starter tea from the bottom of your last brew’s jar, you should give the yeast population a head-start for your next batch!

If you have trouble scooping up starter tea from the bottom of the jar, you can simply give you finished kombucha tea a good stir prior to getting your starter tea from it.  This way, your yeasts will rise within the jar and the starter tea you remove should be more balanced.

3. Don’t Filter Kombucha Before Second Fermentation (2F)

On a related note, we would also recommend passing on filtering out the floating bits in your finished kombucha prior to bottling for second fermentation.  If they freak you out, we promise you will hardly notice them when it’s time to drink your finished kombucha anyways.  They are also perfectly healthy!

Those floating bits are usually yeasts strands and pieces that have broken apart from your SCOBY.  By keeping them in the brew, you are directly increasing the amount of yeast present in your second fermentation to consume sugars and create carbonation.  If you had been filtering out these yeast bits, this is probably one of the most effective changes you can make to increase your carbonation!

4. Sugars During 2F

If you hadn’t picked up on this already, sugars are essentially what fuel the yeasts and enable them to produce carbonation.  You want to ensure that you are adding enough sugars during second fermentation, and you also want to be adding the right sugars.  We tend to have the best results with fresh, sweet, pureed fruits.  If you are not getting the carbonation you want, try pureeing 10-15 strawberries per 16oz bottle and filling the rest with kombucha.

If you are not a fan of strawberries, try blueberries, peaches, or pineapples.  You can eventually use any type of fruit—these are just some high-sugar fruits that tend to produce a lot of carbonation.  If you are really not feeling the extra work, go with slightly less than ¼ cup of fruit juice OR ½ tsp of cane sugar or plain white sugar per 16oz bottle.

5. Headspace in the Bottle

Another important change you can make to increase carbonation in your kombucha is leaving less headspace, or extra room, in your bottles.  We recommend filling the bottles to a point that leaves slightly less than an inch of headspace at the top of your bottle.  This will give you a slight buffer for releasing excess kombucha carbonation, but will also limit the amount of oxygen present in the bottle and keep pressure higher.

6. Temperature

Yeasts in your kombucha thrive in warmer temperatures.  While they will be fine in temperatures as low as 68 degrees, they can be less active and take longer to produce lesser results.  If possible, try storing your kombucha in a warmer location during 1F and 2F.  During 1F, 70-80 degrees is best.  During 2F, try 75-82 degrees if possible. The closer you can get to the upper temperature range, the faster your kombucha carbonation builds up.  It’s okay to place your kombucha bottles in a stuffy closet during 2F—we are no longer worried about airflow at this point.

7. Avoid Sunlight

This is crucial during primary fermentation, and it is also important for second fermentation.  Sunlight can kill bacteria and yeasts present in your kombucha and SCOBY. Without the bacteria and yeast, we have neither fermentation nor carbonation.  We recommend place your 1F kombucha in a closet with the door cracked open (to maintain adequate airflow) or a small room without windows.  During 2F, you can placed the bottles in a closed pantry or closet as the process is anaerobic (oxygen is not needed).

8. Burping—Don’t Overdo It

While it is important to burp your kombucha if you ARE producing lots of kombucha carbonation, you are only giving yourself backwards progress if you do not have carbonation.  We recommend carefully cracking the lid on your second fermentation kombucha bottles after 24 hours.  If your kombucha rises and you have a lot of carbonation, continue burping it at least daily.  If your kombucha level stays the same and you do not hear significant pressure being released, do not burp it again until 48 hours later.  Worried about an explosion? Store the bottles in a sealed cooler during 2F for peace of mind!

9. Time Spent in Primary Fermentation (1F)

Another potential cause of low carbonation in your kombucha could be rushing it out of primary fermentation.  You will want to make sure you give your baby SCOBY plenty of time to grow and flourish!  This can particularly be an issue if it is the first batch you are making with a SCOBY you received or purchased.

SCOBYs can become dormant when packaged, and they need a little more time to get up to speed if they are dormant.  Don’t be too eager to drink your kombucha, and don’t be afraid to let it ferment for too long!  Kombucha can ferment for up to a month.  While this might be too much for you, we would suggest giving 1F for 2 weeks a try if you usually begin second fermentation closer to a week.

10. Time Spent in 2F

Make sure you are giving your kombucha an adequate amount of time to ferment during second fermentation!  While juices, pureed fruits, and sugar tend to ferment quicker (generally 1-4 days), whole fruits, vegetables, and herbs can take up to 7 days.  Be patient with your kombucha, and it should treat you well in return!

Kombucha Carbonation Galore!

Give these fixes a try!  Don’t be upset with us if you end up with a kombucha bottle that wants to open like a bottle of champagne!   We recommend burping your bottles with a towel over the cap just in case!  We also recommend opening the lid very gradually—keep some pressure on it and lift one side just a bit to gauge whether you will have fizz trying to fly out.

If these fixes don’t give you ample carbonation right away, don’t be discouraged!  You are building up your yeast population, and it can take a couple of brew cycles to pay off sometimes.  Be patient, and feel free to comment below for additional troubleshooting if you don’t have insanely fizzy kombucha by your third brew!  Best of luck!

The post Kombucha Carbonation- 10 Ways to Get More! appeared first on Bucha Brewers.

Acceptable Bottles for Second Fermentation that You Probably Have Around the House:

• Old wine bottles: use cork or wine stopper
• Old store-bought Kombucha bottles
• Water or Soda Bottles
• Old beer bottles: you will need bottle caps for this option
• Beer growlers
• Mason jars IF you have plastic lids for them (wax paper between the jar & lid may work if you do not have plastic lids)

For each of these options, the old bottle or container will need to be thoroughly cleaned and dried prior to use as a second fermentation container.  You will also want to make sure that the container does not have any damage, and the lid will need to fit tightly in order to maintain the carbonation.  As an added note, regardless of which of these options you use, you will want to “burp” the bottle daily during second fermentation in order to prevent an explosion.  This means you will briefly lift the cap in order to release excess carbonation in the bottle or container.

But Wait: Why is Plastic Okay for Second Fermentation, but not the Primary Fermentation?

Well, that is not entirely true.  There are a few factors that make using plastic containers as a temporary solution for second fermentation possible.  We do recommend that you invest in a longer-term solution eventually, and we have some recommendations for you later in the article.  For now, let’s review the variables that make using plastic containers for second fermentation more feasible than primary fermentation:

1. Unfortunately, SCOBYs are rather fragile. Plastic containers may contain chemicals that have the potential to harm SCOBYs.  Since SCOBYs are removed prior to the second fermentation process, this is an issue that only affects primary fermentation.
2. Plastic is also more easily scratched and damaged over time than the recommended glass containers. A scratch to a plastic container might allow harmful bacteria to grow within it undetected.  In this case, your Kombucha would be exposed to that bacteria.  This is unlikely for an old water bottle you will be re-using once, but could easily happen with a large brewing vessel being used for each and every brew.
3. Another significant difference in this equation is the amount of time that your precious Kombucha will spend with the plastic. When it comes to Primary fermentation, you are using the same gallon jar each time you brew a new batch of Kombucha.  If you use a plastic container for primary fermentation, you will be placing your acidic Kombucha brew in the plastic for approx. 6-10 days at a time, over, and over, and over again.  Over time, it is believed that the acidity can wear down the plastic, creating the potential for harmful chemicals to make their way into the Kombucha.

For reasons related to the above points, it is recommend that plastic bottles only be used for second fermentation once prior to recycling.  This bring us to our next point…

These Solutions Should be Temporary: What are the Best Bottles for Long-Term Second Fermentation Use?

In order to obtain maximum carbonation, you will need a truly airtight container.  As with primary fermentation containers, the optimal material to use for storing your precious kombucha during second fermentation is glass.  These conditions are best met with flip-top glass bottles.  These bottles can be used for brew after brew, can be easily cleaned by hand and sanitized in the dishwasher, and should hold up for years!  As an added bonus, they are pretty cute and convenient to drink directly from!

We recommend getting at least a 6-pack of 16 oz bottles.  This works out pretty well with brewing a gallon at a time—you should end up with 6 full bottles, two cups of starter tea for the next brew, and a little extra to enjoy immediately after primary fermentation while you prepare the rest for second fermentation!

You can definitely go for different sizes of the flip-top bottles as well; a six-pack of the 16oz bottles is just one of the most cost-efficient options and works well for brewing a gallon at a time.  Should you look into other options, you will want to keep volume in mind; one gallon is approx. 128 fluid ounces.  You will want to reserve about 2 cups of starter tea from each batch.  This will leave you with roughly 100-112 fluid ounces of kombucha to bottle or drink after primary fermentation depending on how much space you leave at the top of your gallon jar during primary fermentation.

If you are not a fan of flip-top bottles for any reason, a growler is another great option.  Again, any size would work.  Once again, regardless of which option you go with, you will want to “burp” the bottle daily during second fermentation in order to prevent an explosion.  This means you will briefly remove the cap in order to release excess carbonation in the bottle or container.

What is Second Fermentation Anyway?

If you have made it to this point in the article without knowing what second fermentation is and where it fits into the overall kombucha brewing process, you will probably want to read this article on the overall brewing process.  Secondary Fermentation is always an optional step; however, as you will read in the article, it is where your kombucha can become carbonated and flavored!

If you would like to learn more about the benefits of second fermentation, check out this article!

Time to Get Your Second Fermentation Rolling!

Thanks for joining us to learn about acceptable second fermentation containers! We hope this article helped you avoid a mini-crisis Have any questions about potential brewing containers? Has something else worked well for you? Let us know in the comments below!

The post Second Fermentation Kombucha: Bottles & Containers You Can Use appeared first on Bucha Brewers.

For those of you who may not know, kombucha second fermentation is an optional step in the kombucha making process.  Second fermentation is the process through which your kombucha can be flavored, carbonated, and more!  While it is not a necessary step and plain ‘ol primary fermented kombucha is wonderful for you as well, we are big fans of second fermentation and think you will be too by the end of this article!

The Obvious (& Palatable!) Benefits of Second Fermentation

Once primary fermentation is complete, you will remove your SCOBYs (symbiotic cultures of bacteria and yeast) and have the option to take your kombucha on the journey that is second fermentation.  SCOBYs are present throughout the entire primary fermentation process, and unfortunately they are rather fragile; straying from the status quo during the primary fermentation process can ruin a batch of kombucha and even destroy the SCOBY!  The primary fermentation process is also aerobic as the SCOBY requires oxygen to conduct its magic.  This is why we cover the fermentation jar with a breathable coffee filter or cloth.  Luckily, second fermentation is SCOBY-free, allowing us to experiment and reap many benefits without risking the health of our kombucha and SCOBY!   The most apparent of these benefits are…

Flavor!

Second fermentation consists of flavoring your kombucha in a number of different ways! To begin this process, you will add your kombucha to your choice of fruits, juice, herbs, spices, vegetables, extracts, and more!  This means you can significantly diversify the flavor of your kombucha!  As an added bonus, we will continue to ferment the kombucha after adding these flavors.  The yeast remaining in the kombucha will consume most of the sugars that we add, leaving us with a healthier end product.  If you aren’t enticed by the myriad of potential flavors you can add, you should know that the yeast also releases CO2 into your kombucha as a byproduct of consuming the sugar.  This brings us to our next point…

Carbonation

The CO2 (carbon dioxide) released into the kombucha is actually what carbonates it! So, unlike sodas and many other popular beverages which are artificially carbonated, our kombucha ends up being naturally carbonated through the second fermentation process!  Keep in mind you will need to add some form of sugar prior to the second fermentation process in order to fuel the yeast; if you would like to flavor your kombucha with veggies or keep the flavor profile basic, you can achieve carbonation by simply adding approx. 2/3 tsp. of sugar.

As mentioned before, the primary fermentation process is aerobic.  To the contrary, second fermentation is anaerobic; our kombucha and added ingredients must be placed in an airtight bottle and fermented for 1-14* more days. This keeps our carbonation sealed within the bottle!  In fact, so much carbonation can build up that you will want to “burp” it (lift lid to release excess pressure) daily during second fermentation to avoid an explosion! *The variation in the second fermentation process is explained by variables such as temperature, ingredients added, and personal preference!

Health Benefits of Second Fermentation

Nutrition of Added Ingredients

One of the more obvious health benefits of second fermentation is the addition of nutritious fruits, herbs, and more! From berries to chia seeds, kombucha will appreciate all of the healthy foods you “feed” it.  Fermentation also makes foods easier to digest, meaning you might end up getting even more nutrition out of your added ingredients than you would have if you ate them raw!   Fermentation also preserves food, meaning you can eat the fresh fruits and veggies you add to your kombucha even if it has been sitting in the fridge for weeks.  It doesn’t get any better than that! But wait, actually it does…

Less Sugar

As mentioned earlier, yeasts in kombucha consume sugars during both primary and secondary fermentation.  Since secondary fermentation means fermenting your kombucha for longer, it also means additional sugar is consumed by the yeasts.  The longer the fermentation period, the less sugar your end product will have!  This makes second fermentation kombucha an even more attractive option for all health-conscious individuals.  It is also a delicious and much more nutritious alternative to soda and other high-sugar drinks for diabetics and others watching their sugar intake.

More of the “Good Stuff” from Fermentation!

The fermentation process produces countless probiotics, beneficial acids, and antioxidants that can be found in kombucha.  During second fermentation, many of the yeasts and bacteria responsible for these wonderful things remain in the kombucha even after the SCOBY has been removed.  They continue to work the parts of their magic that can be conducted anaerobically, meaning the end product will have more of these beneficial byproducts.  Health benefits of these compounds include improved digestion, detoxification, increased energy, boosted immune system, defense against cancer-causing agents, and even more!  Kombucha gives a new meaning to the word Superfood! (Or Superdrink?)

Boozy Kombucha

One thing to be aware of with second fermentation is the fact that the alcohol content in your kombucha can be increased somewhat significantly.  Upon consuming sugar, yeasts produce ethanol in addition to carbon dioxide.  During primary fermentation, bacteria converts most of the ethanol to organic acids through an aerobic (oxygen-requiring) process.  Once we move kombucha to sealed bottles for second fermentation, there is a very limited amount of oxygen available to the bacteria.  As a result, the bacteria cannot convert most of the additional ethanol produced during this stage.  This means that the alcohol content of the kombucha increases as the kombucha is bottled for longer periods of time; especially if the yeasts are given some form of additional sugar to convert during second fermentation.

This is generally not something to be too concerned about; if you conduct second fermentation for a standard amount of time, the alcohol content of your kombucha should not exceed 3% ABV.  However, if you make it your goal to increase the alcohol content of your kombucha, you can quite possibly reach an ABV as high as 5-6%!  This would involve efforts such as increasing the yeast content of your SCOBY, adding more sugars prior to second fermentation, and conducting second fermentation for an extended period of time.

Give Second Fermentation a Whirl!

All that’s left to do now is embark on your second fermentation adventure! Do some reading about all of the wonderful options you have for flavoring your second fermentation kombucha! If you have not yet completed the primary fermentation process or haven’t started your kombucha journey at all, you will want to review the entire process first.

Have any questions or comments?  Please let us know using the comments below!  Thanks for learning with us today and we wish you and your kombucha all of the best!

The post Kombucha Second Fermentation: Why Should I Do It? appeared first on Bucha Brewers.

We also offer a second fermentation subscription box. We highly recommend this subscription to new brewers as it comes with a new recipe and premium ingredients each month; it is an excellent way to get familiar with the second fermentation process and learn about unique and delicious flavoring options!

The Basics of Flavoring Kombucha

During primary fermentation, the SCOBY (symbiotic culture of bacteria and yeast) must be in the brewing container.  SCOBYs are delicate, and can be damaged by many things.  Thus, you should not add any extra ingredients during the primary fermentation process.  We also do not recommend using substitutes for cane sugar during the initial fermentation process (Bummer, we know).  FORTUNATELY, the SCOBY is removed prior to second fermentation, allowing you to add just about any flavors and ingredients your heart desires! Just remember that flavoring should only take place during second fermentation!

During second fermentation, yeasts will feed on the sugars you add to your kombucha.  Not only will they actually consume most of the sugars present, but they will also release carbon dioxide as a byproduct upon consuming the sugars.  Since second fermentation takes place in an airtight bottle, the carbon dioxide is trapped inside of the bottle and creates the fizz and carbonation that many of us love in our kombucha! Moral of the story: if you like your kombucha carbonated, you will need to add sugars for the yeast to consume during the second fermentation process.  This can be achieved in a number of ways, which takes us to our next point…

What Sugars Can I Add?

You are certainly not limited to adding more cane sugar; the sugars you add during second fermentation may come in a numbers of different forms.  We recommend fresh options over juices and additional sugar, but you can experiment with just about anything you please! Just makes sure that you do not use “light” or zero-calorie juices; your Kombucha will not become carbonated unless your additions contain real sugars (no artificial sweeteners). Get started with some of the options below:

Fresh, Frozen, or Dried Fruit

We highly recommend experimenting with fresh, dried, and frozen fruits during your second fermentation!  When using any of these variations of fruit, we recommend filling bottles with approx. 15-25% fruit and 75-85% kombucha.  You can tweak this to your personal preferences as you wish.  Sugary fruits work best for this option, but you can absolutely use unsweet fruits such as lemon.  If you decide to go with an unsweet fruit, you will want to add sugar or another sweetener to ensure you end up with a carbonated beverage.  We also recommend pureeing your chosen fruit in order to avoid the struggle of having to pry fruit chunks out of the bottle after drinking, but you can definitely add chunks of fruit to your bottles if you are okay with this!  Check out some popular fruits used during second fermentation below:

Pineapple, blueberry, raspberry, blackberry, apple, pear, strawberries, lemon or lime juice (plus sugar), cherries, mango, peach, nectarine, watermelon, orange, and grapefruit

Fruit Juice

Fruit juice makes for a delicious kombucha, and is generally a simpler option than using fresh fruit.  When using fruit juice to flavor your kombucha, you will want to use approx. 10-20% juice and 80-90% kombucha.  Again, you can tweak this figure to your personal preference!  As mentioned, you will need to add sugar or another sweetener if you decide to use an unsweet fruit juice such as lemon juice.  Some popular fruit juices used during second fermentation are:

Apple juice, grape juice, orange juice, pineapple juice, grapefruit juice, cranberry juice, and pomegranate juice.  Again, the sky is the limit! You can even juice fruits on your own and add a custom juice combination to your brew!

Sugar, Honey, Agave Nectar, Maple Syrup & Other Sweeteners

If you are looking for a simpler flavor or to just add carbonation to your Kombucha brew, these sweeteners are great options!  Sugar is our first recommendation if you are simply looking to add carbonation.  You will want to add approximately 1 tsp. to each 16 ounce bottle if you choose this route.  You can start with the same amount for other sweeteners; again, feel free to adjust this to suit your personal preference!  This is just the baseline amount to add if you are simply looking for carbonation.

What else can I Add?

You need sugars to create carbonation for your kombucha, but you are absolutely not limited to sugary items!  Among other possible additions are vegetables, herbs, extracts, and even more!  If you decide to take this route, you will just want to make sure to add some form of sugar if you would like an end product with carbonation.  Get some inspiration for each of these additions by checking out some popular options in each category.

Vegetables

Vegetables are another excellent option for flavoring your kombucha.  You can add anything from celery to jalapenos, or you can even take the easy route and add a vegetable juice of your choosing!  The options below can be mixed and matched with fruit, herbs, and more to your heart’s desire:

Cucumber, jalapeno, carrot, vegetable juice blends, other hot peppers (anything from chili peppers to habaneros!), tomatoes, and beet juice!

Herbs & Spices

Herbs and spices are a wonderful addition to fruit and veggie-based kombucha flavors!  We recommend using fresh herbs and spices if you can; dry, powdered spices have a tendency to collect at the top of the finished Kombucha and give the Kombucha somewhat of a grainy texture.  Having said that, dried herbs and spices can definitely be used if you do not have fresh herbs on hand or prefer to use the dried variations for any other reason.  You just might need to give your ‘booch a good stir prior to drinking!  You will also want to make sure to adjust the quantity used accordingly if you are following a recipe.  The sky is the limit on this one, but we have included some popular options to get your wheels turning below:

Turmeric, cardamom, rosemary, dill, cinnamon, mint, ginger, basil, cayenne, lavender, cilantro, anise, nutmeg, lemongrass, and even black pepper!

Extracts

Extracts are a fast and easy way to quickly boost your flavor or complement other flavors.  Oftentimes,  you can add a fresh option (such as fresh fruit, juice, or herbs) to achieve the same flavor you would get with an extract.   When possible, we recommend taking the fresh route.  However, if you are short on time or would like to add somewhat of a hard-to-find flavor, extracts can work great as well.

If you are going to use an extract, we recommend using organic, oil-free products.  Make sure to use a pure extract rather than an “imitation” flavor.  Imitations are often made with synthetic ingredients, which are harmful to your kombucha.  If you are interested in options for extracts in kombucha, check out the examples below:

Vanilla, almond, hazelnut, lemon, orange, lavender, lemongrass, rose, and hibiscus

Add-Ins: Miscellaneous & Superfoods for a Boost!

At long last, there are some miscellaneous items you might want to consider adding to your Kombucha as well as some popular “superfoods” you can add for a nutritional boost!  Feel free to get creative with this! We have included a few options below:

Chia seeds, coffee beans, spirulina, matcha, cocoa powder, carob powder, maca powder, and ground flax seeds.

Mix & Match!

What is better than kombucha flavored with one of these options?  Kombucha flavored with a combination of them!  Check out our kombucha recipes for some clutch combos or get creative and start doing some experimenting on your own!  We hope this article got your creativity juices flowing and helped you to come up with some great ideas!

Have a favorite addition that we forgot?  Not a fan of something we listed?  Feel free to share your experience below!  We would love to hear about some of your favorite combinations as well!

Thanks for learning with us today! Best of luck with your next brew!

The post Kombucha Flavors: Options for Flavoring Kombucha During Second Fermentation appeared first on Bucha Brewers.

If you do not have any ingredients or equipment for brewing your own kombucha, you might want to check out our kombucha brewing kits to ensure you have everything you need!  If you just need a SCOBY and starter tea, we can help you with that too!

Please note this recipe is intended for brewing with a 1-gallon glass jar.  It is perfectly fine to start with a smaller amount—you will just want to scale the recipe to the size of your brew. 

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How to Make Kombucha at Home

Boost your health and save money by making delicious kombucha at home! Brewing kombucha is much easier than you might think. This guide will walk you through each step. Enjoy!

Keyword kombucha

Ingredients

What you Need:

• 1 Gallon Glass Jar
• 8 bags Tea (or 3-4 TBS loose leaf tea in a bag) black tea is best, green & white can be used too
• 1 cup Sugar organic raw cane sugar is great, plain white sugar also works
• 1 SCOBY (Mother Kombucha culture)
• 1-2 cups Strong Starter Tea strong starter tea is plain, well-fermented Kombucha. If you do not have a full cup, you may start with a smaller batch
• 1 Coffee Filter
• 1 Rubber band
• 13 cups Filtered Water
• Container(s) for finished kombucha OR see below for Second Fermentation

OPTIONAL for second fermentation:

• Flip-top glass bottles
• 1.5 cups Fruit juice there are many other options & recipes, but we will use juice to keep it simple in this guide

Instructions

Steps to Making Kombucha:

• Bring 4 cups of filtered water to a boil in a clean pot
• Remove the water from heat and add tea. Steep for 10 minutes, then remove and discard (longer = stronger)
• Add sugar. Stir until completely dissolved
• Pour 8 cups of cool or room temperature filtered water into the gallon glass brewing jar
• Add your fresh-made sweet tea to the gallon glass jar. Stir to mix with the water
• Allow the jar to reach room temperature (68-86 F). *If the sweet tea in the jar is still too hot, do not rush this! Your SCOBY can be damaged if the temperature is above 86 F
• Gently add your starter tea and SCOBY to the jar
• Cover the jar with a coffee filter and secure the filter over the mouth of the jar with a rubber band
• Place the covered jar in a dark, warm area with sufficient airflow where it will not be disturbed* (a shelf in a closet with the door cracked open is ideal). Room temperature of your brew's location should be between 68-86 degrees F**. Leave the jar to ferment for 7-21 days.

  *Moving your jar causes new SCOBY particles to sink to the bottom and can inhibit proper baby SCOBY growth. Be patient and do not move your jar! It will pay off

  **Kombucha ferments faster with warmer temperatures - if your ambient temperature is on the lower end of this range, you might want to add a couple days to your fermentation before disturbing and testing your kombucha
• Check on your kombucha and begin tasting on day 8 (Add 2 days if ambient temperature is below 70 degrees). The kombucha should smell and taste slightly sweet and tart. You can use a straw or spoon to gently push the new SCOBY aside and extract kombucha as pictured
  
• a. If the kombucha is still too sweet for your taste, allow it to continue fermentation. Taste as often as once a day until it meets your preferences!
• b. If the kombucha is not as sweet as you would like, reduce your brew time and begin tasting it earlier in the future.
• Is the kombucha just the way you like it? Time to prepare for your next batch!

  **FYI, you should make sure you have enough time to immediately brew more sweet tea and create your next batch BEFORE removing SCOBYs. If you do not have time to brew for your next batch yet, we recommend leaving your current brew (and SCOBYs) to ferment until you do have more time**

  With clean hands or food-grade gloves, remove your mother SCOBY as well as the new baby SCOBY that has formed on the surface. Stir your kombucha, and use a clean ladle to remove 1-2 cups of the kombucha brew to accompany your SCOBYs. Stirring the kombucha ensures your starter tea will have an even balance of the yeast and bacteria you need.

  You will be brewing fresh sweet tea for your SCOBYs and starter tea shortly; while they wait, you can keep them at room temperature in a glass vessel (mason jar, large mug, etc.) covered with a coffee filter and rubber band.

Finish NOW or Second Fermentation? This part of the process is once again a matter of preference. If you are happy with your kombucha as is, read the instructions under "Finish Now". If you want to flavor and/or carbonate your kombucha, read the instructions under "Second Fermentation".

Finish Now:

• With your SCOBYs and 1-2 cups of starter tea removed and set aside for the next batch, pour the remainder of your fermented kombucha into another container (or containers) and place it in the fridge. It is ready for you to enjoy! Skip ahead to "Starting Your Next Brew"

Second Fermentation (OPTIONAL):

• If you choose to carbonate and/or flavor your kombucha, this step is for you! You will need flip-top bottles for this option. Don’t have them? No problem! Check out these alternative options you should have around the house!
• Once you have your bottles, we are ready to go! Prior to secondary fermentation, kombucha is not really carbonated. Yeast is re-activated by sugars we add for the second fermentation process, and it releases gas as a result; this means that we need to add sugars during this step in order to get the carbonation we desire! Flip-top glass bottles keep the carbonation sealed inside, and we will end up with a nicely carbonated kombucha.
• For the purpose of this guide, we will use 1.5 cups of fruit juice to keep things simple. There are many other options for flavoring your kombucha if you are feeling more adventurous! We will begin by splitting the 1.5 cups of fruit juice up between the flip-top bottles we are using (approx. 1/4 cup juice per bottle).
• Then, we will add the remainder of our first batch of fermented kombucha to the bottles, leaving one inch of headspace at the top of each bottle.
  
• Seal the bottles, and leave them at room temperature for 2-7 days (this will vary based on the temperature, amount of sugar, etc.). Check on them each day, lifting the lid briefly to release excess pressure. Once you are happy with the carbonation level and flavor, place the sealed bottles in the fridge.

Starting Your Next Brew

• Get your next batch started immediately! Begin at step 1. This time, you can use the SCOBY (the mother, baby, or BOTH) and starter tea that you set aside earlier rather than using a purchased or gifted SCOBY and starter tea!
• Enjoy! Whether you called it a day after the first fermentation or took your tea through second fermentation, the only thing left to do is enjoy the fruits of your labor! You can also flavor your beverage further at this point if you choose to do so. Time to impress your friends and family with your DIY kombucha skills, or keep the fermented goodness all to yourself

Becoming a Kombucha Master

As with anything else, brewing your own kombucha is a learning process.  As you brew more and more, you will learn what you can expect in terms of fermentation speed at different times of the year, your flavor preferences, and more.  You might even decide that you love a tart kombucha and you don’t want to check on it until day 14—to each their own!

Thanks for learning with us today! We wish you the best of luck with your first brew, and many years of making your own kombucha to come.  Have any questions or comments?  We would love to hear them and help with any questions you might have—simply share in the comments below.

The post How to Make Kombucha at Home appeared first on Bucha Brewers.