#Kombucha synergy big bottle how to#

With clean hands, remove the SCOBY from your brew jar and place it in a clean container.

Use a pitcher if you have one it makes pouring easierįor one gallon of kombucha, you’ll need 7, 16 oz bottles.

When it comes to bottling your kombucha, I have a few words of advice: If you’re burping and not much is happening, keep the caps on for a few days to allow the carbonation to build up, assess the temperature and make adjustments as necessary. If you don’t do this, you may end up with a geyser, or even worse you may wake up at 4:30 AM to the sound of the infamous “bottle bomb” and waterfalls of kombucha dripping down your cabinets (I speak from experience). To burp, pop open the cap and then put it back on, releasing excessive built-up CO2. This is done to check on how the pressure is building and releases excess co2. An essential step in this process is to “burp” your bottles after one day. Burping kombucha alleviates pressure as this can get ugly if we allow this to build for too long. In other words, the co2 is building pressure inside a sealed container. Don’t forget to burp your bottles! What does it mean to “burp” your kombucha bottles?Īs you may have noticed, we are capturing carbonation in a glass bottle. After adding sugar/flavorings to the bottles, we’ll let them sit out, tightly capped, for 1-7 days at room temperature. Bonus – the fruit or fruit juice both flavors and provides the sugar needed for your yeast to carbonate. If we would like peach kombucha, add sugar i.e., fresh peaches or peach juice. If we want plain kombucha, add cane sugar. We can get creative when adding sugars to carbonate. Carbonation and flavoring go hand in hand. Now, the co2 will build up inside the bottle, which in turn forces or dissolves the c02 into your kombucha, which carbonates it. Now, since this time around we have an airtight chamber, the co2 has nowhere to go. Allowing the co2 to release is why you will never have carbonation after the primary fermentation. In the primary fermentation, the co2 escaped through the opening in your brewing vessel. As the yeast begins to consume the sugars, they will release co2.

Adding sugar, fruit, or juice to the bottles during the 2nd ferment will feed the yeast. To get carbonation in our kombucha, we need to feed the yeast sugar in a closed environment like an airtight bottle. If you prefer to flavor and carbonate your kombucha, you’ll need a kombucha second fermentation in the bottles. If you prefer an uncarbonated, plain kombucha, then simply bottle and place in the refrigerator to cool before drinking. At this point, we have finished kombucha, but again it will be plain and flat. This process typically takes about 7-21 days, depending on temperature. The first fermentation is complete when the pH is between 2.5 and 3.5, and you have achieved your preferred flavor balance of sweet and tart. These 16oz flip-top bottles are great for kombucha’ on-the-go because you can be sure the lid won’t twist off in your lunchbox/purse.īottling occurs after the primary fermentation has finished. There are a variety of kombucha bottles that will provide an airtight seal, so it’s best to decide what will best suit your needs when determining the best kombucha bottles!ĭo you bring your kombucha with you on the go, work, school, or when running errands? Then I’d recommend using smaller bottles, so it’s easier to travel with them. What kind of kombucha bottles should you use?Īirtight bottles! When choosing kombucha second fermentation bottles, the most important thing is that they are airtight. Bottling also provides secure storage to place in the fridge neatly or to travel if you want to bring your kombucha to work or share with a friend. In addition to carbonation, bottling is the step where you add flavor, more on this later. Carbonation adds so much to the finished product in terms of brightness, texture, and flavor. When co2 cannot escape, it forces the co2 back into your kombucha, which in turn, carbonates it. When using the proper bottles, bottling provides an airtight environment where carbonation can build up but not escape. First, bottling is required to create carbonated kombucha. Why do you need to bottle your kombucha?īottling your kombucha serves a few purposes.

In this post, we’re taking the finished kombucha from the primary fermentation and bottling it up, flavoring, and carbonating. The secondary fermentation or 2F is when kombucha is bottled, flavored, and carbonated. The primary fermentation is where kombucha is made but will be plain and flat.

#Kombucha synergy big bottle how to#

If you read our previous post on how to brew kombucha, you know that kombucha is a two-part process consisting of primary and secondary fermentation.