Kombucha second fermentation for fizz and flavor
4
Units:
Prep: 15 min
Per bottle
- 14 fl oz finished first-ferment kombucha
- 2 tbsp fruit juice (grape, mango, passion fruit)
Transform flat, tangy first-fermented kombucha into the fizzy flavored drink you recognize from the store. A sealed bottle traps the CO2 from yeast activity while fruit or juice supplies new sugar for a natural, bubbly brew.
Instructions
- Fill bottles: Pour finished kombucha into swing-top bottles, leaving 1-2 inches of headspace at the top.
- Flavor: Add fruit juice, grated ginger, or a few berries per bottle. Pick one variant per bottle to keep flavors clean.
- Seal: Close the swing-top tightly.
- Ferment: Keep at room temperature 2-4 days.
- Burp daily: Briefly open each cap once a day to release pressure. This prevents bottles from exploding under heavy carbonation.
- Refrigerate: Move bottles to the fridge to slow fermentation and preserve carbonation. Chill before opening.
Tips
- Variant 1 (juice): 2-3 tbsp fruit juice per 16-oz bottle — grape, mango, passion fruit all work.
- Variant 2 (ginger): 1 tsp fresh grated ginger + a squeeze of lemon per bottle.
- Variant 3 (berries): 2-3 whole berries per bottle — blueberries, raspberries, strawberries.
- Use only swing-top (Grolsch-style) bottles or recycled commercial kombucha bottles. Regular screw-caps may crack under pressure.
- If a bottle hisses loudly when opening, open it over a sink — gushers happen.
Created: 3/23/2026, 2:41:34 AM diylow cost
Swing-top glass bottles, funnel, fine strainer