Want a good carbonation in your kombucha? Here I'm sharing my tips for fizzy kombucha.
Carbonation in kombucha is a normal part of the ferment and what makes it such an enjoyable drink. The yeast found in kombucha consumes the sugar and this produces the carbonation.
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Most of my kombucha has a nice effervesces after F1 but in F2 is where the real magic happens with the flavoring and more carbonation. So here are my best tips for achieving a good fizz.
1. The right bottles. Bottles that are made to hold carbonation. Old kombucha bottles & flip top bottles. Make sure the seals are working correctly and are not rotted.
2. Stir your Ferment 1 before you pour into the smaller bottles. This will mix the yeast around.
3. Second ferment flavor- how much you added when you did your F2 bottle. My general rule of thumb is 1TBS for 16oz but people use up to ¼ cup or more. To continue ferment the yeast needs sugar. Fruit works great.
4. Little air left in the bottle-little room left for the carbon dioxide to release increases the kombucha carbonation
5. Letting your second ferment sit out long enough. I do 3-7 days. The weather can affect this as the temperatures, in most area’s change during the year. The winter months might require a longer F2 time. Try giving your bottles a few more days.
6. If your kombucha SCOBY is new it might take a few batches for the yeast to build up. I’ve noticed this when I gifted SCOBY’s to friends. The first batch is good then once they get a few batches under their belt it turns into GREAT!
Let me know what works for you guys. I’d love to hear what others are doing.
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26 июл 2024
