Ultimate Home Guide to Fresh Fruit Kombucha Flavouring Bottling and Carbonation for Successful Second Fermentation

Ultimate Home Guide to Fresh Fruit Kombucha Flavouring Bottling and Carbonation for Successful Second Fermentation

Kombucha is a fermented tea that is undoubtedly gaining popularity as a wellness portion in the health industry. It’s said to contain probiotics, antioxidant, antibacterial, reduced cancer risks, among other benefits. It also comes in a variety of fun flavours that makes you want more.

In this article, I’m going to discuss why fruit is essential during your second fermentation and give you a list of the best fruit flavouring options. You’re also going to learn the pros and cons that come with using fresh fruits, the mistakes I made when I started brewing, and an ultimate guide to a deliciously flavourful, carbonated successful second fermentation.

What are the two phases of kombucha brewing?

Kombucha brewing is split into first fermentation and second fermentation

During first fermentation, you inoculate your sweet tea with a starter liquid from a previously brewed kombucha then you add SCOBY (symbiotic culture of bacteria and yeast).

The tea is coved with a piece of cloth and left to ferment at room temperature in a dark place for 7-10 days.

The end result is a largely unflavoured, uncarbonated tea. To achieve this,  a second fermentation is necessary. It involves flavouring, bottling, and further fermentation for 4-7 days.

How does the second fermentation happen?

Second fermentation is basically adding your kombucha tea into a bottle containing priming sugar which in our case is fruit and then sealing it up to trap in carbonation as the bottle ferments.

Kombucha second fermentation flavouring options.

One can literally use anything from fruit to veggies or even herbs to flavour their kombucha.

Just make sure your choices are sweet enough to help feed the yeast and build carbonation which is what everyone wants in their kombucha.

In cases of vegetables, you can always include a fruit to offer the needed sugar content.

Puree or juice your fruit or vegetable as this makes it easy for the yeast to break it down. And In case you’re worried about the sugar content, just remember additional sugar from the fruit flavouring is key to giving the yeast more food to eat and build that fizziness.

How much fruit do you need?

For fruit puree, I’ll recommend 15-25% fruit to 75-85% kombucha tea

Examples include mango, peach, pear, plum, pineapple etc

For fruit juice, I’ll go for 10-28% juice to 80-90% kombucha tea

If using unsweetened juice, for example, lemon or veggies, add some sugar by combining with sweeter fruit juices such as apple, orange juice, cranberry, pineapple, grape juice etc

Some of the best vegetables to try include: tomatoes, celery, beets, etc

For herbs and spices you can use cinnamon, rosemary, lemongrass, ginger, turmeric, nutmeg etc. the list is endless

But consider using fresh herbs as dried ones tend to clump together.

Pros and Cons for using fresh fruit vs. store-bought juice during the second fermentation process

Pros

• Fruits in season are way cheaper than 100% fruit concentrate store-bought juice
• Homemade fruit puree/juice is free of additives and preservatives.
• Fruits allow you to combine the flavours you like. You can even infuse your favourite herbs, something you can’t find in store-bought juices.

My favourites are mint and mango or pineapple with passion and beets.

• Whole fruit puree comes with a whole bunch of health benefits that will help colonize your probiotics even further.

Cons

• You may have to monitor your bottles to prevent explosions. However, this is not solely due to high sugar levels. Most bottle explodes are due to poor bottle quality with a prolonged fermentation period, leading to high levels of trapped carbon dioxide that the bottles cannot withstand.

To be on the safer side burp your bottles every evening to release any excess carbonation while allowing fermentation to get to your liking. I’ve never burped mine though because I think it tastes so much better with all that carbonation. I just don’t let my second fermentation run for more than 4 days.

Use good quality bottles to minimize any chances of explosions. Beer bottles, for instance, cannot hold the carbonation for long. Flip bottles work best.

Also, store your kombucha in an enclosed place to avoid messes all over just in case your bottle explodes.

Mistakes when I started my brewing journey

• Not using enough starter liquid. Some people recommend one cup starter tea per gallon, but I now prefer 2 cups. This ensures my kombucha has enough of acidic starter culture to bring the ph down for proper fermentation to take place.
• Storing SCOBY and starter tea in the fridge. Even if you’re not actively brewing your kombucha, you don’t need to store it in the refrigerator.

Refrigeration will bring the yeast into a state of dormancy, and your next batch won’t be as good.

• Using the wrong type of tea, such as flavoured ones during the first fermentation. Even if it’s naturally flavoured, flavours could throw off the natural dynamics of the yeast and bacteria that live in your SCOBY.
• Using
• vinegar as a starter liquid. I know most people recommend this, but you should avoid it. I believe you’ll eventually end up with a vinegar SCOBY and not kombucha

Step by step recipe to second fermentation, flavouring, and bottling to create carbonation

Requirements:

• Fruit juice/pulp
• Carbonating bottles (Flip bottles do a great job in sealing in the carbon dioxide, which is what you want.

Description:

• Remember second fermentation begins after the 7-10 days of first fermentation. So, with clean hands, take out your SCOBY and transfer into a clean container.
• Set aside 1-2 cups of your finished first fermentation (starter liquid for your next batch)
• Stir the remaining liquid well to kick off any yeast that may have settled at the bottom.
• Add approximately ¼ cup of fruit puree/juice per 16 oz bottle. My current flavour is pineapple, passion fruit and beets. You’re welcome to try, but you can use any fruit of your choice.
• Feel your bottles to the top with kombucha tea. There’s a lot of debate whether or not the headspace matters. I haven’t really seen that much of a difference to me, so I’ll leave it up to your personal preference.
• Dry the top of your bottles and seal them up. Make sure the lids are very tight (rubber grippers would help)
• Store at room temperature in a dark place for 4-7 days

Tip

• At the end of your preferred duration, store in the fridge before opening. Cold liquids tend to trap the carbonation bubbles in the liquid more than warm, which help prevent messes from happening.

Something you might realize with you bottles is a baby SCOBY forming at the top of your bottle, and that’s normal.

You might also see some settling at the bottom especially if you used fresh fruit. That’s a sign that your process is going well!

• Taste your kombucha when chilled. If you want it to carbonate more, take out from the fridge and store at room temperature for 1-2 days then bring back to the fridge before tasting.

Refrigeration slows down the fermentation process and allows you to enjoy your kombucha just how you want it.