There is something so refreshing about a glass of freshly chilled, fizzy kombucha. The bubbles, the distinctive taste and the fact that it is doing your body so much good - it’s pretty hard to beat.
Semi-flat kombucha is delicious. BUT if you prefer yours with a real fizz, there are a few ways that you can get a ‘no-fail’ fizz that will quench your thirst. We know that achieving that perfect carbonation in your homemade kombucha can be tricky - after all, every batch of kombucha is a bit different (that's part of the fun). Getting maximum fizz each and every time may take a few goes...
The Science bit: keeping the fizz in your kombucha
What the experts say: 'The amount of carbon dioxide affects whether your drink will be bubbly or not. CO2 forms during the fermentation process when yeast converts sugar into carbon dioxide. This means, the amount of yeast affects whether your kombucha will have a few bubbles, lots or none at all.'
How can you tell how much yeast is in your kombucha ferment? You will be able to see the yeast in the jar - there will be threads floating and a sediment at the bottom. Mix it up! Before you pour out the kombucha, stir up the yeast to mix it into the drink – you will then have lots of yeast for that second fermentation.
The importance of second fermentation
So you have done your first (primary) fermentation in your Kefirko jar – this will give you some C02, but that second fermentation is where it’s at! Kefirko jars allow for the right conditions for fermentation, but for second fermentation you can do this in airtight bottles – this will retain CO2 in the liquid and create more of that bubble and fizz.
*It is recommended to do the second fermentation in bottles with AIRTHIGHT lids at room temperature, for about 24-48 hours, then store the bottles in the refrigerator. When you pour freshly fermented kombucha into second fermentation bottles, you also add sugar. This way, the yeasts in the liquid will be able to do their job and form bubbles.
The final step (it’s sweet!)
You can add juices, pieces of fruit or plain sugar to your kombucha. It doesn’t really matter what you add as it will be consumed in the second fermentation process, just make sure you add it!
If you use freshly squeezed juice, then the amount should not exceed 10% of the total amount of kombucha. We recommend a tablespoon of sugar, a few pieces of fruit or 50ml of juice for 500ml of kombucha.
Keep in mind that the secondary fermentation is also influenced by:
1. The room temp
2. The fermentation time
3. The type of kombucha you fermented – whether it is more acidic or sweeter.
Give it a go and see what you like!
REMEMBER:
Use good quality bottles! The pressure increases during fermentation and can cause cracking. You can also release the pressure in the bottles when storing kombucha for extended periods. Don’t forget to chill the kombucha before serving!
There is something so refreshing about a glass of freshly chilled, fizzy kombucha. The bubbles, the distinctive taste and the fact that it is doing your body so much good - it’s pretty hard to beat.