Kombucha Brewing 2: Day 13 (Beginning the Second Fermentation)

Okay, so once your kombucha is done with its’ first fermentation, it’s time to continue the brewing process.

****Make sure EVERYTHING that touches the kombucha is sterilized with hot water and white vinegar

Start off by bringing 1 gallon of distilled water to a simmer

Add in 1 1/2 cups of sugar, allow to dissolve, and bring everything to a boil.

Once boiling, add 1/2 cup of tea leaves, turn off the water, and allow to cool.

It should take about a day to fully come down to room temperature

ImageWhile it’s coming down to room temperature, it’s time to focus on the kombucha that is already brewed.

I decided to transfer it to a 2 gallon glass jar with a spigot.  Make sure the jar is glass and the spigot is plastic.  Not metal.

To transfer it, I strained it through a plastic strainer.

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Keep straining until just the scobys are left

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Carefully take out the scobys and place in the jar

Pour out the liquid into sterilized jars.

I decided to use three so I could flavor the kombucha three ways

Make sure between 1/2- 2 cups at least of kombucha is left in the 2 gallon jar.

Pour the freshly brewed and cooled liquid into the 2 gallon jar.

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Cover securely with a paper towel and rubber band.

Now time to flavor the small jars.

In each I put different fruit.

One I put a handful of blueberries, one strawberries, and one cherries.

Once all the flavors are added, cover securely

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Place in a warm place along with the kombucha.

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That is it!  Now it’s time to allow the kombucha to ferment some more :).

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One thought on “Kombucha Brewing 2: Day 13 (Beginning the Second Fermentation)

  1. Pingback: Daily Blog- Day 87: Bad Coffee Experience | Healthy Living Revelations

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