No, I don’t. These syrup recipes can take a bit longer to second ferment so keep that in mind. 2) How the Kombucha is Bottled for Second Ferment . 8 Ways To Second ferment Kombucha and Water Kefir, Vegetable Starter by Cutting Edge Cultures. Your photo looks like a very normal second ferment with fruit to me! And I’m thankful for the flavorful, nutrient-dense fruits and veggies that fill my freezer and allow me and my family to enjoy our smoothies and Broccoli Cheese Soup and flavored kombucha. I use 2 ounces of juice to … Your email address will not be published. I always strain before drinking . When using raw juice, you should cut down your fermentation time quite a bit as the raw juice has less natural sugar than bottled juice and will ferment more rapidly. For kombucha: second ferment for 2-5 days. The larger the bag of frozen fruit, generally, the cheaper it is. Can’t wait to hear how it goes for you! Once you’re happy with the flavour refrigerate your Kombucha tea. Allow the primary ferment (F1) to brew for between 7-14 days depending on your taste. If you are wanting to use something like vanilla beans, star anise, or lavender to do a second ferment and don't feel like making a syrup, no problem! Leave the Kombucha tea for 1-2 days and then taste the booch. If you are using unsweetened dried fruit like pineapple or cranberry you may want to add 1/2 teaspoon of sugar as well to the bottle. Required fields are marked *. If you are going through second fermentation and still not getting the carbonation you desire, troubleshoot with this article. And this is a great idea for flavoring it! I share loads of great recipes and tips on the page. For bottled juice kombucha: I usually second ferment 5-14 days with bottled juice. I chop and freeze the Paw Paw and use it year round. Thanks so much! It behaves similarly to fresh fruit. In a 500ml bottle, I will use the following quantities; After you’ve added the flavourings seal the bottle and put the Kombucha back in a warm dark place. You can simply add a teaspoon or so of whatever spice you want to add and 1/2-1 teaspoon of sugar to each 16 ounce bottle and allow to ferment! So happy to hear that using frozen fruit will make flavoring your kombucha easier! Hope that helps! Here you can be as creative as your imagination will allow. If you choose not to do second fermentation, you kombucha will not be very carbonated or “bubbly”. I use frozen fruit much more often than fresh because I always have many kinds of frozen fruit. Materials 3 quarts Plain Kombucha - that has already been brewed and ready to drink. The second fermentation happens after the initial (first) ferment for either kombucha or water kefir. If you want to know the basics of getting your brew to the first ferment stage then take a look at the article. Your email address will not be published. With simple, beautiful recipes and practical tips for incorporating nutrient-dense foods and natural remedies into our busy lives, Lindsey has been helping families eat their veggies and bone broth for almost 10 years! The second fermentation is done using a lid once the majority of the sugars have been consumed during the first fermentation. You'll need to cut it up to fit it into each bottle. 7 bottles. You will add a small amount of new food/sugar in a brew-safe bottle for the water kefir or kombucha to consume and create extra probiotics, fizz, and flavor! For water kefir: water kefir will second ferment in 1-3 days. It’s free to join any Azure Standard drop near you! This is known as “secondary fermentation” The secondary fermentation is where most of the carbonation magic happens. The second ferment adds flavour and more bubbles to the Kombucha tea. Great blog! I was thinking of using frozen fruit just not sure if it needs to thaw before putting in or is it okay to use frozen? Biotic Pro Members get an additional 10% off their entire order. Transfer finished kombucha from the fermenting vessel to swing-top glass bottles. Swing-Top Bottles — Obviously, you need some sort of vessel to do the flavoring in… and it can’t be your main kombucha container because that’s where your SCOBY lives. This is the easiest process for beginners to get fizz with their ferments and is the most consistent. First, let’s go over some of the essential supplies so you can successfully second-ferment your kombucha to create any flavor you like or even recreate your favorite store brand flavors! I use 2 ounces of juice to a 16 ounce bottle and fill the rest with plain kombucha or water kefir. My favourite flavours at the moment are ginger and lemon. time. You can use dried fruits like figs, dates, cranberries, pineapple, or raisins.