Which bottles or jars should I use?
The types of bottles you choose for the 2nd fermentation can make or break your kombucha, literally. The 2nd fermentation is all about building the carbonation and flavor in each bottle and that build up of co2 can be dangerous if not bottled correctly.
EZ Cap (Flip Top) Glass Bottles:
If you like your kombucha extra fizzy and carbonated, this type of bottle is ideal. With airtight bottles, less co2 escapes and thus increases carbonation in the drink. The only time you loosen the cap a bit is to release some of the excess co2 build up each day.
TIP: Always use round bottles as square and other shapes are more prone to explosions.
Glass Bottles with Screw-On Caps:
As long as the glass bottle is thick and the cap is made of strong steel, this method will work. Avoid using aluminum or plastic caps. The built up carbonation and level of acidity will deform these caps and can potentially cause them to pop off.
How do I avoid a kombucha explosion?
One of the biggest culprits of bottle explosions is poor glass quality. Having a strong, food-grade glass bottle with an airtight seal is very important for this phase.
How long do I leave the kombucha out during the bottling period (second fermentation)?
At room temperature (about 65-72°F), the kombucha should be out for at least 24 hours and no more than 4 days. After one day, try a teaspoon of the kombucha to see if the flavors have settled. If the flavors are not strong enough, try again in a day or two.
Note: Never shake the bottles! This will lead to a fizzy mess.
What flavors should I use?
Fresh fruits and herbs are recommended, especially when they are in season.
This is the fun part! Experiment with your favorite herbs and fruit to create your own favorite flavors.
How much kombucha do I funnel into the bottle?
Funnel the kombucha into the bottle with 1.5 inches of head space. The less space you have, the more carbonation will form.
How can you make your bottles “burp”?
Simply loosen the cap for a couple of seconds, let the air out and tighten the cap again. This lessens chances of excess build up causing an explosion. To be safe, have the bottles or jars stored in a cupboard or space where no one will be hurt if a bottle pops.
How do I stop the 2nd fermentation?
Simply place the bottle in the refrigerator. The cold will slow the fermentation and prevent further co2 buildup.
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