Do a second fermentation for fizz and flavor

After the first fermentation, pour kombucha into swing-top bottles, leaving 1-2 inches of headspace. Add flavorings: fruit juice (2-3 tbsp per bottle), ginger (1 tsp grated), or berries (2-3 per bottle). Seal tightly and ferment 2-4 days at room temperature. Refrigerate before opening.

Why It Works

The sealed bottle traps CO2 produced by the yeast, creating natural carbonation. Added fruit sugars feed the yeast, producing more fizz and infusing flavor. This is how you get the bubbly, flavored kombucha you find in stores.

Tips

• Burp bottles daily by briefly opening the cap to release pressure — excessive pressure can cause bottles to explode
• Use swing-top (Grolsch-style) bottles or recycled commercial kombucha bottles
• Best flavors for beginners: ginger-lemon, berry, mango, passion fruit
• Refrigerate bottles after 2-4 days to slow fermentation and maintain carbonation