Well, I applaud you if you read through How to Start Kombucha, it was a long post!
This is faster and so is the second fermentation period to make the yummy flavors of Kombucha!
Just think of your own created Kombucha- fizzy, flavored with whatever type of flavors you desire!
You can be drinking the fizzy Kombucha within 3 days if you want, after the second fermentation has started. For this fermentation you won’t need your SCOBY. You can use your active SCOBYs from your first fermentation to start two fresh batches of Kombucha.
For our first ‘second ferment’ we didn’t have a lot of Kombucha as we tasted some of the initial Kombucha with many grins and saying how cool is this!
We wanted to try two flavors for our first secondary fermentation batch. Lemon Ginger and Apple Spice. The apple spice Kombucha had the most little bubbles and fizz. For the next batch of second fermentation, that I started we had enough to fill up two more grolsch type bottles. Grolsch type bottles are very important for second fermentation as they give a tight seal to allow the carbon dioxide to build up and the tiny bubbles to create. See the polka dot grolsch bottle? That was a bottle of Sangria that was purchased and now I get to continue to use the clean bottle for Kombucha!
We chose Mango Cream and Mojito. The Mojito flavor we used 1/4 cup freshly torn mint and freshly squeezed lime juice with a bit of sugar. Mojito smells sooo yummy! I can’t wait to try it tomorrow. It is like rolling in a mint meadow! We have two more bottles that were started two days ago, Orange Cream and Cherry Chocolate.
The following recipes are just some ideas that I have created to get your imagination started with flavors. The important information is that the flavors need to be no more than 20-30% of the total volume and Kombucha tea the rest of the volume to keep the second fermentation active. Also, by keeping juices, flavors 20-30% this will give your Kombucha nice flavor. If you reduce it to 5-10% you won’t have much flavor to your Kombucha. You may have tiny SCOBYs that form in your second ferment bottle this is normal, use them or lose them your choice.
Please let me know of any questions you have regarding Kombucha making and I want to know what flavors you come up with! Enjoy!
Flavored ‘n Fizzy Kombucha!
These are for 16 ounces of flavored Kombucha
|1/2 large organic apple chopped
|2 inch cinnamon stick/broken;
1 whole clove cut in half
|Juice 1- 2 large lemons;
1-2 TBS sugar (to taste)
|1-2″ fresh ginger, peeled sliced|
|1/2 cup Fresh Mango chopped or Mango nectar||1 tsp vanilla / Vanilla Paste|
|2 limes juiced; 1-2 TBS sugar
|1/4 c chopped fresh mint;|
|1/2 cup organic orange juice
|1 tsp vanilla / Vanilla Paste
|1/2 c coconut water
|2 inch chunk candied ginger /chopped||1 tsp Coconut
|1/2 cup Frozen or fresh cherries/ Cherry juice
|1 tsp almond
|1/2 cup total pineapple juice & Coconut water or shredded coconut or ¼ cup canned coconut milk||1 tsp Coconut
|1/3 cup pumpkin puree/
1 TBs sugar; ¼ cup optional canned coconut milk
| 1 inch peeled ginger/
1 teaspoon pumpkin spice or
½ tsp cinnamon ¼ tsp each ginger & nutmeg + pinch cloves
|1/2 cup Crushed raspberries+2 TBS sugar or 1/4 cup raspberry jam
|Cocoa powder-1 TBS
|½ cup organic strawberries
1-2 TBS sugar
|3 TBS fresh chopped basil|
|1/2 cup crushed cranberries/ 1 TB sugar/or cranberry juice||
|2 tsp vanilla|
|1/2 cup blueberries/ 1-2 TB sugar/
1 lemon squeezed
|Fresh lemon zest of one lemon|
|Cherry Chocolate||½ cup chopped cherries (frozen) 1 TBS sugar||Cocoa powder -1 TBS|
Flavored 'n Fizzy Kombucha!
Here are step by step instructions and recipes for creating fizz and flavors for your homemade Kombucha.
Use Grolsch type bottles
These instructions are for 16 ounce size bottle if larger or smaller bottle keep fruit/Juice to 20%-30% of volume of total liquid.
Inspect your bottle, to ensure there are no cracks or imperfections, this may cause your bottle to explode! Be safe!
*All fruit may be fresh or frozen use organic
*All fruit should be chopped fine or pureed using Ninja blender is the easiest.
*If fruit is cold or frozen add small amount hot water or microwave for a few seconds to warm the fruit all ingredients need to be room temperature (65-85 degrees) to keep Kombucha active.
*Sugar is to taste
*Use funnel to put prepared fruit, juice, spices and extract in bottle, shake to blend then add Kombucha. Fill to 1/2 inch of top of bottle.
*Cap bottle, may need to "burp" bottle daily if you notice a lot of bubbles to prevent exploding or cracking bottle. To burp open cap then cap it again.
Taste flavored Kombucha on day 3, once you are happy with the results, strain out fruit/spices, drink and refrigerate. Average second fermentation is 3-10 days.
Just like the first fermentation, the Kombucha will taste more tart and vinegary as you let it sit for longer periods. Enjoy!
Products used in this post:
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