The Kombucha Is Ready

Checked in on my growing Kombucha empire and guess what, it’s delicious and ready for the secondary fermentation step.
Say what you’re asking?
That’s when the Kombucha is sealed in a bottle to force carbonate with bottled carbon dioxide to make it sparkling…ooh yeah!
Secondary fermentation is also a great time to add flavors to Kombucha so I did.
Fruit is an especially good choice, as is ginger and since it’s my first go at it, I added blueberries to one and left the other as is.

The basic idea with secondary fermentation is to draw off the Kombucha liquid that has been brewing with your SCOBY.  Speaking of SCOBY, I made this!

Instead of drinking it right away, pour it into a bottle with a swing-top cap or apply your own bottlecaps to clean beer bottles, as though you were brewing beer.  Leave some air space at the top, but not too much.  Once bottled, allow the kombucha to remain out at room temperature for 24 to 72 hours or longer, depending on your Kombucha and your ambient temperature.
Pick one bottle to test for fizziness and be careful because the other bottles will be still fizzier since you will be opening the same one and releasing some of the carbonation.
It’s common to have bottles explode after just three days, so test daily and make sure you are careful when opening.
Since all 4 of my containers have pretty little SCOBY forming at the top, I decided to brew another batch.

I can almost taste it…retirement that is!!!

#yummy #yumm #healthy

Alya