Adding flavor in the second ferment
Learn how to make amazing Probiotic drinks the whole family will love using Kombucha tea.
I want to share with you some of our favorite second ferment flavors for Kombucha tea. But you can use your imagination & get creative.
First of course go read my Kombucha tea (KT): Recipe – How to – Ideas – Probiotic – SCOBY
I like to pull my kombucha tea at around day 10, sometimes in the summer I pull it sooner. After removing the cultures & restarting the kombucha tea I then always second ferment some of the tea.
I tend to do either 1 qt second ferments or half gallon second ferments. But I have done second ferments in the flip top bottles (16 Ounce Grolsch Bottles with EZ Caps for Fermenting Kombucha, Resealable and Reusable, Flip Top Caps, Amber Set of 6).
I like to do quart jars the first time I do a flavor so if we do not like it we do not have a bunch. And it also gives us more flavor choices to use the tea for. I can also take out the floating fruit & add the second ferment to the above mentioned flip top jars in the fridge.
If it is a flavor my kids totally love I make it in half gallon batches & can leave it the jars for pouring in a glass to drink or strain out fruit & bottle.
The way I second ferment is different than some do it but it works well for us, I will tell you how we do it.
- I never over fill my jars, I leave an inch or 2 at the top so the ferment can bubble if needed.
- I decide what amount of my freshly pulled kombucha tea I want to flavor.
- I then get my jars ready making sure they are clean & rinsing them in white vinegar (& not rinsing it off).
- In the bottom of the jars I add my flavor choices (I will share those below).
- Then I add my tea over that (not over filling the jar).
- Cover with good quality plastic wrap.
- Secure the plastic wrap with the ring from the canning jar or a rubber band.
- Sit in a dark cupboard 24 hours
- Use a straw & taste,
- if the flavor is well blended in I then move the jar to the fridge for another few days or a week tasting it daily.
- Drink or bottle at your desired taste.
- We prefer the taste around day 3 or 4 (that was one day in cupboard & two or three days in fridge).
Flavors we love:
I buy fruits when on sale, wash, cube & freeze so I have them ready to use. The amounts are what we use for a quart jar. Double or triple the amounts by the size of your jar or own taste.
I also like to squeeze any juice out of the fruits I can into the tea, and at 24 hours I squeeze them again.
Fruit punch blend: (kids love this one)
- 2 whole strawberry cut up
- 10 or so blueberries cut in half
- half a lemon sliced
- half of a lime sliced
- couple cubes mango
- couple cubes pineapple
- 1/4 of an apple cubed
Pineapple amazing-ness (One of my personal favorites).
- 1/2 cup or so cubed fresh pineapple
- 1/4 of an apple cubed
Lemon Ginger: (great for stomach issues or for cold & flu).
- 1 whole lemon sliced
- Half cup of fresh ginger peeled & cubed
- 10 or so dried cranberries
- 10 or so blueberries cut in half
- 1/2 cubed apple
- 1/2 lemon sliced
- 1/2 lime sliced
- Make sure to add extra lime & lemon juice, squeeze the whole lemon & lime into it if needed.
- 1/2 or so cup of cubed mango
- 1/4 cup raw honey (I very rarely add honey because it is another strain of bacteria).
Info I have on second fermenting in the directions I have here: Kombucha tea (KT): Recipe – How to – Ideas – Probiotic – SCOBY
How to do the secondary fermentation fizz & flavor info: Secondary fermentation (will also add fizz): After straining your fermented K-tea into a glass Jar for storing in fridge,cover the opening of the jar with plastic wrap,then loosely screw on lid.Sit on the counter in a out of the way spot (doesn’t have to be dark,just not in direct sun) sit for 2-3 days max,strain then refrigerate as normal. Make sure to only slightly/loosely screw on the lid as CO2 will build up, watch jar for overflowing,release CO2 a few times.
Don’t add flavors like~soda,carbonated water,Crystal light,Kool-Aid & gatoraid etc,for optimal health & they cause poor results.
Never use any of the kombucha tea that had flavors added as starter tea & never use any cultures that might form during secondary fermentation to make kombucha tea.
What to buy needed supplies (on Amazon)
- Half Gallon jars
- Gallon jars
- Quart jars
- Plastic strainer
- Organic dried cranberries
- Fresh ginger
- Raw honey
- Plastic wrap
- 16 Ounce Grolsch Bottles with EZ Caps for Fermenting Kombucha, Resealable and Reusable, Flip Top Caps, Amber Set of 6
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