Hey everyone, if you read my earlier posts, you would know that I did a DIY for making your own SCOBY and a DIY Kombucha for making your own Kombucha via a primary fermentation. However, if you drink your Kombucha after only the primary fermentation, you will quickly realize that it does not have that "fizz" or flavor like the ones found in the health stores. In order to get that "fizz" you will need to do a secondary fermentation. Have no fear, it's super easy to do. Lets get to it...
In order to do a secondary fermentation, you are going to need some glass bottles with a screw cap, pop top, or mason jar top to seal the air inside. Essentially, we are going to feed the SCOBY some more sugar, but this time in a sealed bottle. This prevents the carbon dioxide (gas produced as a byproduct of the SCOBY digesting the sugar) from leaving the bottle, leaving you with a carbonated beverage. This is similar to bottling beer in order for the beer to obtain carbonation.
The secondary fermentation usually takes 24-72 hours. All you have to do is keep your Kombucha bottled at room temperature and wait. WARNING: DO NOT FERMENT longer than 72 hours. This could produce excessive gases in the bottle, and the bottle could explode. You are better off testing each bottle daily, by opening it up and "burping" the bottle. You can even give a taste test to see if the flavoring is right and the carbonation is to your liking. Once the "fizz and tartness" are to your liking, simply refrigerate to slow the fermentation process. WARNING: FERMENTATION continues in the refrigerator...although at a much slower pace. If you drink your Kombucha in the following days to a week or two, then you will be fine. If you keep your Kombucha in the fridge longer than that, I would "burp" the bottles every 2 weeks or so to release the gases. The longer you store the Kombucha, the more vinegary it will get as well, because the SCOBY will continue consuming the sugar.
Once you decide to drink your Kombucha, you may see a small, thin SCOBY growing on the top. That is natural and normal. You can consume it, it does have nutritional value. However, if this bothers you, simply strain your Kombucha through a mesh strainer before consuming. After your primary fermentation, your SCOBY will multiply, leaving you with 2 SCOBYs. You can give one to someone else so they can start their own Kombucha, or you can save both of your SCOBYs and start a little SCOBY harvest farm.
Well that is all for now. Let me know if you have any questions. In a following post, I will give you some flavoring recipes and ideas to really personalize your Kombucha. The possibilities are endless. Thanks for stopping by and good luck with your Kombucha!