• Home
  • Attend
  • Corporate
  • About
  • Shop
    • Kombucha Flavoring
    • Kombucha Pin
    • Kombucha Art Prints
    • Kombucha Brewing Starter Kit
  • Kombucha Brewing FAQ
    • SCOBY FAQ >
      • Healthy SCOBY Gallery
    • Brewing Vessel FAQ
    • Tea, Sugar and Starter Tea FAQ
    • Primary Fermenation FAQ
    • Secondary Fermentation FAQ
    • Misc FAQ
  • Blog
  • Press
  • Illustrations
  • Praise
  • Contact
KOMBUCHA TO THE PEOPLE
  • Home
  • Attend
  • Corporate
  • About
  • Shop
    • Kombucha Flavoring
    • Kombucha Pin
    • Kombucha Art Prints
    • Kombucha Brewing Starter Kit
  • Kombucha Brewing FAQ
    • SCOBY FAQ >
      • Healthy SCOBY Gallery
    • Brewing Vessel FAQ
    • Tea, Sugar and Starter Tea FAQ
    • Primary Fermenation FAQ
    • Secondary Fermentation FAQ
    • Misc FAQ
  • Blog
  • Press
  • Illustrations
  • Praise
  • Contact

Secondary Fermentation

7/30/2019

2 Comments

 
Part II: Secondary Fermentation

After the primary fermentation process, you can drink your kombucha plain or jazz it up with fun flavors. A secondary fermentation increases the carbonation and enhances the taste of your beverage. A good rule of thumb is 80–90% kombucha and 10–20% flavoring. You can use fresh fruit, dried fruit, juice, herbs, spices, or extracts to flavor your kombucha. Get creative! There is no one right way to do it.


Supplies

34 oz snap-top bottle
Funnel
Flavoring, fresh fruit, dried fruit, juice, herbs, spices, or extracts
Mesh strainer
½ tsp cane sugar

​General Secondary Fermentation Instructions
  1. Place the desired amount of your flavoring of choice in a 34 oz snap-top bottle. Using a funnel, pour kombucha over the flavoring, leaving 2 inches of room at the top.
  2. If you are not adding fruit, juice, or a flavoring containing sugar, add ½ teaspoon sugar to the bottle.
  3. Close the top and allow kombucha and flavoring to ferment at room temperature for 2–4 days. “Burp” the bottle every day to release the pressure by opening and closing the snap top.
  4. When the desired level of carbonation and flavor is reached, strain kombucha into a fresh bottle using a mesh strainer and funnel, then place in the refrigerator.
bottle of home brewed blueberry rose kombucha
bottle of home brewed apple cinnamon kombucha
2 Comments
bestessays.com link
9/12/2019 06:01:42 am

I really wish that I listened to what my professors told because I cannot understand a word you said. Of course, the problem is me, not you. I was never a good student, so it is hard for me to read most of the big words that you have here. I am really insecure because of my intelligence, so I rather not communicate with people. I am slowly taking steps so that I can go back to the warmth of society.

Reply
Lee V link
7/5/2022 04:26:54 pm

Nice blog thankss for posting

Reply



Leave a Reply.

    Archives

    June 2020
    May 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    July 2019
    May 2019
    April 2019

    Categories

    All
    About Kombucha To The People
    Benefits Of Brewing Kombucha
    Kombucha Basics
    Kombucha Culture
    Kombucha Flavoring
    Kombucha Recipes
    Kombucha Secondary Fermentation
    Kombucha Tips
    Kombucha To The People Products

    RSS Feed

  • Home
  • Attend
  • Corporate
  • About
  • Shop
    • Kombucha Flavoring
    • Kombucha Pin
    • Kombucha Art Prints
    • Kombucha Brewing Starter Kit
  • Kombucha Brewing FAQ
    • SCOBY FAQ >
      • Healthy SCOBY Gallery
    • Brewing Vessel FAQ
    • Tea, Sugar and Starter Tea FAQ
    • Primary Fermenation FAQ
    • Secondary Fermentation FAQ
    • Misc FAQ
  • Blog
  • Press
  • Illustrations
  • Praise
  • Contact