Second Fermentation: Master Guide to Flavoring Kombucha
Transform your kombucha into a delicious, fizzy probiotic drink with our comprehensive guide to second fermentation. Learn the art of flavoring and achieving perfect carbonation safely.
Required Equipment
Bottles
- Flip-top fermentation bottles (recommended)
- 16 oz size is ideal for personal consumption
- Must be able to withstand pressure
- Clean and sanitized before use
Never use standard glass bottles - they can explode under pressure!
Flavoring Ingredients
Popular flavoring options:
- Fresh or frozen fruits
- Fresh herbs and spices
- 100% fruit juices
- Dried fruits (unsulfured)
Second Fermentation Process
Prepare Your Bottles
Clean and sanitize your fermentation bottles thoroughly. Ensure they are completely dry.
Add Flavoring
Add your chosen flavoring ingredients to each bottle. Start with:
- Fresh fruit: 2-3 tablespoons per 16 oz
- Fruit juice: 2 tablespoons per 16 oz
- Herbs/spices: 1-2 teaspoons per 16 oz
Fill Bottles
Pour kombucha from first fermentation into bottles, leaving 1-2 inches of headspace.
Seal and Store
Seal bottles tightly and store at room temperature out of direct sunlight.
Monitor and Burp
Release pressure daily by briefly opening and reclosing bottles ("burping").
Popular Flavor Combinations
Fruit Blends
- Strawberry + Mint
- Mango + Ginger
- Blueberry + Lavender
- Raspberry + Lemon
Spice Infusions
- Ginger + Turmeric
- Cinnamon + Apple
- Cardamom + Pear
- Rosemary + Lemon
Tropical Flavors
- Pineapple + Coconut
- Passion Fruit
- Lychee + Lime
- Dragon Fruit + Mint
Safety Guidelines
Temperature Control
- Keep at room temperature (68-75°F/20-24°C)
- Avoid direct sunlight
- Warmer temperatures speed up carbonation
Pressure Management
- Burp bottles daily
- Watch for excessive pressure
- Refrigerate when desired carbonation is reached