How To Bottle Fizzy Kombucha

Using a funnel pour your kombucha into the bottles leaving about 1 2 an inch at the top.

How to bottle fizzy kombucha. Add sugar if you want to keep it plain or if you re flavoring with tea. Distribute your flavorings into each bottle. For instance some fruits such as raspberries will speed up carbonation. In my brewing environment 1 2 tsp of sugar works perfectly for 16 oz in order to make the kombucha fizzy enough to drink without having to burp the bottle.

Let the bottled kombucha sit at room temperature for one to 10 days. Here are my 7 tips for fizzy kombucha. Using a funnel fill your bottles most of the way full with kombucha. So don t rely on my measurement.

That s what makes it fizzy. Flavor it with a fruit puree. Kombucha is a funky fermented tea packed with probiotics that are excellent for gut health that s why i m drinking so dang much of it. In the case of kombucha that added sugar typically comes from fruit.

The fermentation time depends on the room temperature the kombucha batch and any additives you introduce. Temperature bottle type 1st fermentation duration etc. It s essentially bottle conditioning similar to how in beer and champagne making you add a little bit of priming sugar then seal it up to let yeasts eat up the sugar and convert it into carbon dioxide. This combo will make your kombucha.

Leave the bottled kombucha to ferment for 2 14 days at room temperature. See the photo above and below. That also means that it s alive and wants to expand and it s hell bent on escaping its glass prison. To carbonate kombucha you ll essentially just transfer your uncarbonated kombucha into airtight bottles add something sweet as food seal shut then wait for the bacteria and yeasts to work their magic.

Fresh juice is packed with nutrients live enzymes and natural sugar. We generally fill ours up to the point in the bottle where the sides start to curve into the neck. Ferment until the kombucha is tart and all the sugar is gone ferment at lower temperatures closer to 70 degrees f strain the yeast at bottling time bottle with loose lids or leave slightly untightened not enough to let in fruit flies do not add any flavoring or try cinnamon chips. Once the second fermentation process is complete strain out any solids if desired rebottle and store on the counter or in the refrigerator.

This rule of thumb can vary depending on your environment. Bottle the flavored kombucha in airtight bottles leaving a few inches of head space. Make sure the top is secure so that no oxygen can enter the bottle.