How to Bottle and Flavor Your Kombucha Tea
This is considered the secondary fermentation
Get creative using your favorite fresh and dried fruits, and juices.The possibilities are endless. Eating raw organic foods can turn your health situation completely around. It is important to note, that any flavoring should be introduced AFTER the tea has fermented and the culture is removed.
Never let your culture touch anything but tea water and sugar.
FIRST – Let your tea properly ferment with the culture in it for 7 to 10 days.
As described in our HOW TO MAKE KOMBUCHA guide
THEN – Set the culture aside Straining your newly fermented brew into a glass container with an airtight lid.
FINALLY – Add your favorite juice, dried fruit, and/or tea to the fermented tea. Making sure that these additional ingredients, never come in contact with the kombucha culture.
Add approximately one part juice and 4-5 parts Kombucha Tea to the bottle.
Close the bottle securely and allow the bottle to sit at room temperature for anywhere from 1-7 days 2nd ferment This will add the Fizz !!
Note : Flavoring is optional , If you want the effervescence / fizz, strain your first ferment into an air tight bottle and let it sit 1-7 days testing it every so often.
Click Here To Learn How To Add Carbonation
Experiment with different fermentation lengths
When your happy with the taste put it in the fridge to halt the fermentation .
Your brew will last for a couple of weeks in the fridge.
Use caution when opening the bottles! Contents are under pressure.
Opening over a sink is a good idea.
Try some of these great Kombucha Recipes
Lavender Mint Kombucha
Makes One Gallon
Use a Sealed 1 Gallon Glass Jar
In a medium saucepan boil 2 cups of distilled water
Add 1/8 cup of sugar of your choice.
Add 1/2 cup of dried lavender buds
& 1/8 cup of chopped mint
Stir for one minute and let stand until cool ( Must Be Under 80 * F )
Strain and add to your prepared 3 quarts of kombucha tea in a sealed container.
To carbonate continue to ferment for 2 days between 75-85 * F
Ginger Chia
Makes One Gallon
Use a Sealed 1 Gallon Glass Jar
Once your kombucha tea has fermented to its desired point
Strain
Add 2 table spoons of chopped ginger
Add 1/8 cup of Chia Seed
To better incorporate the flavors into your kombucha tea
Ferment for 2 additional days between 75-85 * F
This is referred to as the secondary fermentation ,
It will also carbonate your kombucha tea.
Ginger Strawberry Kombucha
Makes One Gallon
Use a Sealed 1 Gallon Glass Jar
After your first fermentation of 5 – 7 days
Strain
Add 4 mashed organic strawberries
Add 2 table spoons of chopped ginger
Ferment for 2 additional days between 75-85 * F <<< ( Secondary Fermentation )
During the secondary fermentation your kombucha tea will begin to take on the flavors of ginger and strawberry
As well as carbonate due to the sealed lid on your glass jar.
Refrigerate and serve over ice.
Lemon Ginger Kombucha
Makes One Gallon
Use a Sealed 1 Gallon Glass Jar
After your first fermentation of 5 – 7 days
Strain
Peel and add 1 lemon rind to your one gallon jar
Add the juice of 4 – 6 lemons depending on preference.
Add 2 table spoons of chopped ginger.
If you like carbonated kombucha tea,
Stir and let stand for 2 additional days between 75-85 *
Cucumber Mint Kombucha
Makes One Gallon
Use a Sealed 1 Gallon Glass Jar
After your first fermentation of 5 – 7 days
Strain
Add 1 peeled and sliced cucumber (1/2 inch thick)
Add 1/8 cup of chopped mint
Best when carbonated !
We recommend that you do a secondary fermentation
For an additional 2 days between 75-85 * F
Chill and serve over ice.
Apple Kombucha Cider
Makes One Gallon
Use a Sealed 1 Gallon Glass Jar
After your first fermentation of 5 – 7 days
Strain
Add the juice from 10 Red Apples of your choice
Best when carbonated !
We recommend that you do a secondary fermentation
for an additional 2 days between 75-85 * F
Chill and serve over ice.
Raspberry Chia Kombucha
Makes One Gallon
Use a Sealed 1 Gallon Glass Jar
Once your kombucha tea has fermented.
Strain
Add 1/2cup of muddled raspberry’s
1/8 cup of chia seed
Let stand for 2 additional days between 75-85 * F
This is considered the Secondary Fermentation
The additional 2 days will infuse the flavor as well as add carbonation.
Refrigerate and serve over ice….& Enjoy !!!