Also, you can recycle kombucha bottles from the grocery store for the second fermentation. Add the first four ingredients to a saucepan, and simmer over medium-low for 15 minutes, stirring occasionally. But I though this was a … To carbonate the kombucha we do two things: Seal it : Bottling the kombucha in an airtight fermentation grade bottle will trap the carbonation, making the kombucha fizzy. Consult with a qualified health care professional before acting on any information presented here. Finally, I wipe the rims clean. Next, I add about 1/4 to 1/3 cup of my blueberry ginger syrup to each jar. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. I go ahead and simmer this mixture for about 15 minutes, stirring occasionally. This is David’s absolute favorite Kombucha, and for me it’s a close tied second place ( I also lovvvve Spiced Apple and Pineapple Ginger.) While the first fermentation transforms tea into kombucha, the second fermentation takes that kombucha and carbonates it! Then it gets blended for about a minute until blended into a puree. Ferment for an additional 24 hours if you want more carbonation. This batch went for 10 days, and that is on average about how long I like to brew mine. Gather together your supplies: 6 16 oz fermentation bottles, your first fermentation, and your SCOBY hotel or a future jar to store your SCOBY’s. Allow your mixture to cool to room temperature. I pop it into a container and let it cool to room temperature. In order to make this citrusy kombucha, you will need to have finished the first fermentation already and have some kombucha … Welcome to the homestead! I won’t be straining this, though you totally can if you wish. Pour 2 cups of your first fermentation into a jar or your SCOBY hotel to reserve as starter tea for your next batch. And with all of that said, here is a recap in an easy-to-use recipe card: 1 gallon of finished 1st fermentation kombucha. Finally Sharing the Big News: We’re Expecting!!! There’s going to be little blueberry skin pieces, and that’s just fine. Perfection is not attainable, BUT, sanitation is! Next I fill up the remainder of each jar with my first fermentation kombucha. I buy in bulk and can grate ginger into anything at the drop of a hat! Thanks for stopping by the homestead. Once cool, in an hour or two, try it out. Otherwise, leave them on the counter for another 24 hours before you place them in the fridge. OR, you can immediate start another first fermentation. Pour the remainder into each bottle, leaving about an inch of headspace. The process is super simple, and only takes a few steps. Welcome back guys! Set them aside in an area that is not in direct sunlight and does not receive extreme temperature fluctuations. Wow. And I’ve never heard if it. Wrong or weak bottles were used for second fermentation of kombucha. In Kombucha Brewing 101, I discussed the many many amazing health benefits of Kombucha, why I brew it, and how to finish your first fermentation, so if you have not yet read that article, hop over there and check it out before you read this!! I usually end up with between 1/4 cup and 1/3 cup syrup per bottle. I like to freeze ginger in large batches. But I though this was a perfect simple recipe that is totally delicious and flavorful. Click here to learn more about me and my family. Step 2 is just about as simple as the first step of making your blueberry ginger syrup. You will also need your finished first fermentation of kombucha. Welcome back guys! I try to stick to organic ingredients when I’m brewing Kombucha or fermenting anything for that matter. So, next I just pull out some ginger and grate in about 1 tbsp of ginger. Gut health is similar to feeding a newborn: fed is best! Fermented Food Lab recommends leaving in the yeast and straining just before drinking to allow the kombucha to ferment more vigorously. For a quality second fermentation, I 100% recommend using a bale top bottle. Okay guys, I hope you enjoyed this post and get a chance to try out this recipe, because it is beyond delicious and so nutritious. You will also need your SCOBY hotel, or a container to store a couple cups of kombucha to set aside as starter tea, and to store your SCOBY’s. Once cooled, add 1/4 cup of your blueberry ginger syrup to each bottle, then just split up the remainder among the jar. So much goes into the making of this stuff. Finally, I pour in 1/4 cup of sugar! Let it ferment for 3-4 days. I’m so excited to finally get around to sharing this second Kombucha class with you. I will save all 4 of them in my “SCOBY Hotel”. Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars and bottling it (this is what we’re doing today with this Lemon Ginger Kombucha!) Kombucha Brewing 102: Second Fermentation – Blueberry Ginger Kombucha, Strawberry Season Part 1: Strawberry Preserves, Top Ten Tips for Hosting a Perfect Thanksgiving Feast. The information on Savor for the Soul is for educational and informational purposes only, and is not intended as medical advice. If you don’t, you can get the basic recipe, Ginger, Turmeric and Black Pepper Kombucha Tea - Second Fermentation. It’s a flavor bomb and is such a beautiful deep purply-blue color too!!! Otherwise, you will need to start a new batch of kombucha for first fermentation. Now you just place the bottles in your fermentation spot, somewhere not in direct sunlight and that doesn’t receive huge temperature fluctuations. I'm a stay at home mom that loves sharing my journey through parenthood, homesteading, gardening, cooking, and more. This is a coffee filter, because though we usually do use paper towels sparingly, we don’t currently have any on hand. You will need some bottles (I use these glass fermentation bottles and I LOVE them!). For more information about proper fermentation temperature, check out Kombucha 101. Before purchasing a bale top bottle, verify from the seller that they are pressure safe and intended for fermentation. Back in Sydney it would take 4-5 days for the second fermentation), You can tell the second fermentation is complete when it is fizzy when you open the lid, it will also not be as sweet and will take on the fragrant flavours of ginger and turmeric, You can also check out some more second fermentation ideas on my recipes page. I look forward to trying some! The statements on Savor for the Soul have not been evaluated by the FDA (US Food & Drug Administration). If you are worried, just allow to ferment for 5 days or more in the bottle or until it doesn't taste slightly sweet at all), 1 litre flip top bottle (or recycled clear glass bottle with screw kid works fine, just remember to 'burp' the jar every day to reduce the chance of the bottle exploding), Allow to ferment for 2-5 days (depending how warm it is, it's really warm in Vietnam and only takes about 2-3 days over here. Now, keep in mind that you do not need organic ingredients to make Kombucha, this is a preference thing, and honestly getting probiotics in your body is much better than no probiotics. If you read Kombucha Brewing 101 you know NEVER to add hot liquids to your kombucha or SCOBY. This is true of any canning, bottling, brewing, fermentation, etc. If it’s your first time and a new recipe, I would let it ferment for 3 days, then place 1-2 bottles in the fridge to see how you like it. Powered by WordPress, Turmeric is one of natures all round superfoods with the main active ingredient curcumin known for it’s anti-inflammatory, anti-cancer and anti-oxidant properties. Before I pour my Kombucha into my second fermentation jars, I go ahead and add 2 cups to my SCOBY Hotel, to replace what I used 10 days ago and to feed it with newer sugars. Plus talk about the health benefits! Second fermentation is the process through which you flavor your brew and put it into a sealed container, which traps carbonation into the liquid. This is the best way to achieve a good level of carbonation.