Kombucha Second Fermentation Recipe to further flavor your brewed kombucha tea and make it fizzy. Kids will love it!
Table of contents
I have been successfully brewing kombucha for 5 years now. And our entire family enjoys it plain the way it is! However, once I dropped a few pieces of fresh ginger in a flip top bottle with homemade kombucha and let it ferment overnight – there was no way back. Next day, we were basically drinking a ginger ale without sugar but full of probiotics and antioxidants. Next I added fruit and my kids were mind blown, saying it tastes just like “pop”.
Before we talk about flavoring kombucha and how to make fizzy kombucha, I would like to stress the simplicity of entire “kombucha business” one more time – it is extremely simple and budget friendly process. It costs 30 times cheaper than store-bought! And commercial buch costs as much as wine.
How to Make Kombucha Fizzy
Brew Kombucha – First Fermentation
Make your own kombucha. Only ingredients you need are water, tea, sugar and SCOBY (easy to make at home or buy on Amazon).
Transfer Kombucha into Flip-Top Bottles
Pour it into flip-top glass bottles (you can buy them on Amazon), leaving only an index finger length room at the top.
Flavor
Add approximately 1/3 – 1/2 cup fresh or frozen soft and flavorful berries of choice like strawberries, raspberries and blackberries. Also herbs like rosemary, lavender, basil; spices like cinnamon and turmeric, add nice flavor and a boost of antioxidants. A handful of chopped fresh ginger is good too, just note it takes a few days longer to ferment.
To use large fruit like mango and pears, add it to a blender with some bottled kombucha, puree and pour back into the bottle using a funnel.
Carbonation – 2nd Fermentation
Close bottles tightly and let kombucha ferment overnight on the countertop. Second fermentation (build up of carbon dioxide) begins as soon as you add fruit – bacteria in kombucha will start “eating” natural sugars in fruit (berries) and your kombucha will start getting some colour.
If you make it in the morning, watch the magic to unfold throughout the day. It looks so beautiful, like the most vibrant artificial coloured drink yet it’s completely natural and healthy. Mother nature is amazing!
Let Gas Out
“Burp” sealed bottles 12 hours later, and after that once a day, if it’s too hot – twice a day. This is very important step as CO2 builds up and if you don’t burp the bottles for a few days, they might explode. To “burp” kombucha, simply place bottle in the sink, cover with a dish cloth and start opening the cap slowly and letting CO2 out. It is OK if it leaks, you can just rinse it off. Just do it slowly and you will be fine.
This is very rare and is yet to happen to me. It almost did when I added too much mango to one particular bottle and it was over 86 F in the kitchen at night, so during those hot summer days basically.
Store and Enjoy
Store kombucha on a counter if you plan on consuming it within 1-2 days after it’s ready. After that, store in the refrigerator and consume within maximum 2 days.
Fermentation process keeps happening after kombucha is ready (tasty). Its speed depends on the type of fruit used (low vs. high sugar content) and room temperature (outside, time of the year, fridge or counter). Eventually, more and more alcohol develops and kombucha tastes accordingly, more sour and boozy.
On hot summer days we do not need to place second ferment kombucha in the fridge, on cooler days we do because we drink it slower.
Another option is to flavour as you need – bottle kombucha, refrigerate, then flavor the night before the day you want to drink it – checking weather forecast helps.
Flavoring Kombucha
When it comes to kombucha flavors, it is a matter of personal preference, your geographical location and endless-endless combinations. Here are some that I have tried and we loved. Just to clarify – you add fruit (flavor) right after bottling to make kombucha fizzy – that is what makes kombucha fizzy.
- Ginger Kombucha: Peel and slice a few inches of fresh ginger and add to a bottle. Believe it or not, you do not need to add fruit to make ginger kombucha fizzy – ginger is enough. I usually buy organic fresh ginger, peel, cut into chunks and freeze in a sandwich bag.
- Mango Kombucha: Puree 1/2 cup fresh or frozen mango along with some kombucha in a blender and pour back into the bottle.
- Pineapple Kombucha (Kids’ Favourite): Puree 1/2 cup fresh or frozen pineapple along with some kombucha in a blender and pour back into the bottle.
- Raspberry Kombucha (Kids’ Favourite): Drop 1/3 cup of frozen or fresh raspberries into the bottle. To serve, add a few slices of lime and you are in heaven.
- Orange (Mandarin) Kombucha: Add small pieces of peel and a few chopped segments (all of mandarin) to the bottle.
- Rhubarb Kombucha: Dice 1/3 cup fresh or frozen rhubarb and add to the bottle.
- Cherry Chia Kombucha: This one is the bomb dot com. In a jug, combine 4 cups kombucha tea, 1/3 cup fresh or frozen cherries and 3 tbsp chia seeds. Stir with a long wooden spoon every 15 minutes a few times. Cover and let sit on a counter for 5-6 hours. I haven’t tried making it in a bottle for the fear of never being able to wash it properly and kombucha still turned out fizzy. Just stir before serving.
- Lime Kombucha: Squeeze a few generous size lime slices into a glass with black tea kombucha and ice. This simple combo will blow your mind on a hot summer day, forget iced tea!
FAQs
In short, probiotics are good bacteria essential to our gut’s health. And I’m sure you have heard it many times – health starts in our gut. Overall to be healthy, we need to keep immune system strong and probiotics are a huge part of it. I think it is pretty easy to understand.
Length of fermentation will depend on the temperature in your kitchen (usually time of the year). Burp bottles and taste kombucha every day. On hot days, fermentation takes 1 day, in cooler weather – 2 days. As soon as you like the taste, place kombucha in the fridge, otherwise fruit will keep fermenting kombucha further and make it sour.
If you add sweet fruit and berries, there is no need to add extra sugar. Adjust to taste with more fruit or sugar after day one if you wish. Play it by ear and don’t be scared to experiment.
Burp and place in the fridge. Fermentation stops rapidly in cold temperature.
Tips on Flavoring and Making Kombucha Fizzy
- Washing bottles tip: To wash the bottles, fill them up with hot water, a bit of baking soda and a tablespoon of uncooked rice. Shake-shake-shake, let soak for 10 minutes, and shake again.
- Juice and dried fruit doesn’t work well: I have tried making kombucha fizzy with juice and raisins, and very minimal fizz has developed.
- Serving suggestions: You can serve kombucha with ice and garnishes of your choice. You can also add vodka or mix ginger kombucha with vodka and lime to make healthier Moscow mules.
Be healthy! What’s next? Kombucha smoothie?!
More Healthy Drinks Recipes
Kombucha Second Fermentation: How to Flavor and Make It Fizzy
Ingredients
- Previously brewed kombucha
- Fresh or frozen fruit/berries of choice
Instructions
- Brew Kombucha – First Fermentation: Make your own kombucha. Only ingredients you need are water, tea, sugar and SCOBY (easy to make at home or buy on Amazon).
- Transfer Kombucha into Flip-Top Bottles: Pour it into flip-top glass bottles (you can buy them on Amazon), leaving only an index finger length room at the top.
- Flavor: Add approximately 1/3 – 1/2 cup fresh or frozen soft and flavorful berries of choice like strawberries, raspberries and blackberries. Also herbs like rosemary, lavender, basil; spices like cinnamon and turmeric, add nice flavor and a boost of antioxidants. A handful of fresh chopped ginger is good too.
- Carbonation – 2nd Fermentation: Close bottles tightly and let kombucha ferment overnight on the countertop. Second fermentation (build up of carbon dioxide) begins as soon as you add fruit – bacteria in kombucha will start “eating” natural sugars in fruit (berries) and your kombucha will start getting some colour.
- Let Gas Out: “Burp” sealed bottles 12 hours later, and after that once a day, if it’s too hot – twice a day. This is very important step as CO2 builds up and if you don’t burp the bottles for a few days, they might explode. To “burp” kombucha, simply place bottle in the sink, cover with a dish cloth and start opening the cap slowly and letting CO2 out. It is OK if it leaks, you can just rinse it off. Just do it slowly and you will be fine.
Have you ever used culinary essential oils, like lavender, for flavoring?? One of my favorite store bought kombucha’s is a lemon lavender flavor, so I’m curious!!
I’m attempting your scoby recipe right now, so I have some time to consider flavor options 🙂
I haven’t but you can test with a small amount of kombucha, why not?! I added real lavender I snipped on someone’s front yard during my evening walk and it was awesome!:) Let me know if you have any questions about SCOBY, tag me in a photo on Instagram if you want me to check out the progress.
Hi there, I just finished my scooby growing process and have transfered to a gallon pitcher with fresh tea. If I understand, I just leave this batch for 7-10 days then I can flavor and bottle correct.?
You got it Angela! Happy kombucha brewing!
Flavouring kombucha is an awesome idea! can’t wait to try strawberry flavoured.
I am so glad I found your recipes on Pinterest. I have been wanting to make the fizzy and flavored kombucha but the recipes I had found made it pretty scary. I love how you have simplified the process, thank you so much! I told my husband so he is looking forward to homemade kombucha. He is also looking forward to you posting a recipe for making moonshine kombucha! Again thank you for sharing!
🙂 Enjoy! For the moonshine kombucha, just leave sweet fruit (I tried cherries and it was awesome) to sit in the bottle for more than a few days. It’s important to burp them once or twice a day (depending on temperature outside). The longer it sits, the more alcohol develops. You just have to experiment. Then you can mix it a bit with more vodka and ice in your glass.:)
This whole series makes me giggle like a 15 year old! I’ve found it so satisfying, the excitement you have created in readers who might otherwise never have tried, with your simple, clear instructions.
And you know what else Olena? Your stunning photography makes the your brand of kombucha so tempting and alluring that even if a reader had never heard of such a thing, they’d just have to try in order to taste such a beautiful thing!
Look at what you are doing! I love the message you are spreading, it is carrying and creating excitement! Not to mention how really tasty and wonderful this stuff actually is! I hardly have a beer or wine any more at all. Kombucha is just as satisfying for me now!
Hi Laurel. Awe, thank you. I just love kombucha and simplicity of making it blows my mind, and I see so much interest from people and at same time sheer fear and panic to make it. Makes me wanna take everyone by hand, bring into my kitchen and show how easy it is. I just want to help people be healthy, it’s so easy, really, and not to waste hard earned money. People work so hard today and barely do anything for fun. And kombucha tastes SO GOOD!!! I love it!!! Seeing people taking care of themselves makes my heart sing, and seeing the opposite – I am crying inside. I wish I could save the world. Well, I am, kind of, with this blog. I love helping. I love kombucha!!! We barely get sick and even if we do the symptoms are very mild and we spring back to normal within a day. Food IS medicine. My boys play street hockey, basketball etc. with sports bottles filled with kombucha and ice. Makes my heart so full they are not on devices and not sipping on Gatorade or soda, the way life was, simple and healthy, the way childhood should be! I wanna share it all and inspire.
I love it! It is so hot now and all we drink is iced kombucha really. It is very satisfying and with age interest in alcohol really subsides, in majority of people. Have a great weekend, my friend!!!
Thanks Olena, our weekend will be laid back, I cooked ahead so we could take long drives and just enjoy the company of each other!
It truly is amazing how choosing to eat and drink delicious, healthy clean foods can turn our health around! At first we are a bit overzealous and get pretty carried away, (I did anyway) but then we find that sweet spot that works! I still keep sugar out of my life due to a medical issue, but gosh, some organic things that I can’t find or fit into our budget I now enjoy without worry and remember what I was eating before, LoL!
Your children are being given the best gift any mother can hand them in starting them off with such lovely nutrition and a balanced childhood of sports and family time activities! And enough exceptions of sidewalk ice cream vendors and other ‘regular’ indulgences so that they never feel as if they were raised as kids who were deprived.
I admire so much of what you are accomplishing and I know it is not easy!
Olena, I’m following your footsteps in cutting out wine and have been treating myself to store-bought kombucha. It’s crazy expensive so I want to try my own. I’m scared. Honest question…if I goof it up, what is the worst thing that can happen? I really want to make Ginger kombucha!!! Thanks,,Dana
Hi Dana. Nice to hear from you. Just so you know I still drink wine on the weekend occasionally (not every weekend), not during the week though haha. I also like 1.5 bottles of beer now because it is twice less alcohol than wine and no headache. That’s on wine.
Kombucha. The worst thing that will happen for you is nothing will happen, as in SCOBY won’t grow and just an old tea will be sitting on a counter. When I first tried and bought dehydrated SCOBY, it was sitting in that sweet tea for a month on my counter and even mold didn’t grow but nothing happened either. So, worst comes to worst you waste $3, then come back here and we troubleshoot. But I can guarantee you 99% your SCOBY will grow if you follow my recipe.:) I had like 5 ladies already reporting back with successful SCOBY babies now.:) You really have nothing to lose – go have fun and experiment, it feels like back in high school in a chemistry lab.:)
Hi Olena,
I followed your recipe and cultivated a SCOBY successfully. Now just waiting to tap. I used high-grade pu’er tea which I happened to have and discovered it gives the original kombucha much depth, body, and flavor. I will try flavoring later but will probably use a different tea.
Thank you for sharing your recipe.
-Jane S/Medford, MA, USA
You are very welcome.:)
CHEERS to the SCOBY midwife!! haha! I’m absolutely stoked about the flavors! You got me at “vodka”… let me just say O-M-G! What a brilliant idea!!! I wish I had creativity like that! I bow to you kombucha queen! =)
Bahaha, yeah I’m clearly in need of pouring my “baby vibes” somewhere. SCOBIES around the world work.
Well, one day I looked at my green tea kombucha and it totally reminded me Red Bull which is so popular to mix with vodka. So here you go. Enjoy! I will be updating flavours as I try them out throughout summer.
awesome! i will definitely tell my mother to do this with her kombucha!
Ahem, mom makes kombucha or store bought? 🙂 How about teaching your maid to make kombucha for all of you? It’s really good for your dad!
she makes it, she has her probiotics farm (or however it’s called).
i definitely teach the maid, will do in summer
You are the best! I have been wanting to make my own kombucha, but it seemed like advanced chemistry until I read your articles. I believe I can do this! I’ve learned so much from you, thank you!
You totally can do it! I have had at least 5 people successfully reporting it worked. I’m scared myself when I read others articles, still. Everything is way simpler. I just think no one wants liability therefore all this sterilization etc., we are in America at the end of the day. You are welcome and glad I’m spreading the health sprinkles.:)
I’m just waiting for my scoby to finish growing (as per your other post) and then I’ll be onto adding ginger :-)) and fruit!!! When you add frozen fruit, Olena,do you thaw it first? I’m wondering if the temperature would be too cold if I put frozen fruit into the kombucha???? Many thanks for this and your other recipes – they’re great! Cheers, WendyHT
Yay, I feel like a SCOBY midwife haha. No need to thaw, just purée it frozen with some kombucha. You are very welcome and cheers to good bacteria!
Wonderful stuff for kiddos! Good for you. My favorite for summer is ginger with lemon and a sprig of mint! Also strawberry.
🙂 I’m waiting for local strawberries to ripen, might be in August after La Nina’s winter. I have heard they create the most fizz. I tried watermelon too.