Flavor Your Kombucha

So you've brewed your batch of Kombucha and now you want to flavor it and add some fizz!!

A Berry Blend of Brew

Brewing Kombucha can take some time, especially if you're new to it. You need to Grow a SCOBY or acquire one, then brew your batch but NOW you've made it to the last step. You're only a couple days away from sippin your brew -- so exciting!

Lets get to Second Fermenting

How Does Flavoring Work?

1. Seal it up - The main difference of the second ferment is that you will seal it in bottles which allows it to build carbonation! Your first ferment is an Aerobic Ferment, which means that because you cover it with cloth it allows the Kombucha to breath and ferment using oxygen. Sealing it in bottles during the second ferment builds the fizz as the bacteria and yeasts feed on the sugar from the fruit or sugar

2. Add Sugar - During this step you will add a small amount of fruit, or organic cane sugar to feed the bacteria and yeasts and build carbonation -- FIZZZZ

How to Flavor and Fizz Kombucha

Sanitized and Ready to Roll

Things You Will Need:

• Pressure Safe Bottles - Very Important the bottles you use can handle carbonation, otherwise you will have a glass bomb on your hands!! Very Dangerous!!

• Organic Cane Sugar, or Fruit

• Tape to Label Date/Flavor - Optional - I love this tape for easy labeling dates, times and flavors of all my brews, bakes and ferments. One set of rolls lasts forever!

The How To:

1. Wash & Sanitize - Start by washing and sanitizing your pressure safe bottles - I do this using a narrow neck bottle brush and once clean and rinsed I sanitize using boiling water

   BE CAREFUL - when pouring boiling water into bottle necks it can splash back and cause burns. I use a stainless steel funnel and it reduces this but it occasionally still happens

2. Add Flavor - Once your bottle are clean it is time to add your fruit or sugar. You will need 1/4 cup fresh or frozen fruit (thawed first - to room temp), or 2 TBSP Organic Cane Sugar if you want Plain Kombucha

3. Fill Em Up - Fill your bottles with Kombucha leaving a couple inches of head space to allow the ferment to breathe

4. Close Them Up Tight - The swing top brewing bottles create an air tight seal which is essential for getting the Kombucha to build carbonation

5. Fermentation Time - Allow the sealed bottles to ferment for 2-10 days in a warm place out of direct sunlight until desired carbonation level is reached. You can check the carbonation level by "burping" the bottle -- this simply means slightly opening the top

6. Strain (or not) and enjoy! - You can strain out the fruit pieces if you wish, or leave (I leave them) and enjoy your brew. Store the Kombucha in the fridge for up to 4 weeks

   
   

NOTES:

1. Using frozen fruit is totally fine, I use frozen fruit most of the time! It is important to let your fruit thaw to room temp, or simply warm in a sauce pan before using as anything fermenting doesn't like the cold

2. Wherever possible I try and use organic ingredients, especially for fruits like berries where pesticides are applied directly to the part that is eaten

3. Feel Free to Enjoy the fizzy fruit pieces in your Kombucha - the Kombucha acidity actually preserves the fruit in a way so it is totally edible, they almost taste fizzy in my experience! My kids love them!

4. As with anything I would recommend starting simple when it comes to flavoring your brew, then overtime experiment with different flavors to find your family favorites!

   
   
   
   

5. Stay Tuned for Our Favorite Kombucha Flavors - I will link the article here once it is published

   
   

Fermenting is a science experiment, have fun and stay curious!!

Cant wait to hear how it goes

As always, please leave any questions and comments below

With Love,

Katie

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