Making Fizzy, Fruity Kombucha: The Second Fermentation

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I was recently asked how we make our kombucha as bubbly and tasty as the bottles you can buy in the store. As I was replying I looked through old posts to send the link to an article that surely I had written on just this topic.

For the life of me I could not find that post. How could this be? We’ve been making fizzy, fruity kombucha for years and I haven’t once told y’all about it in my usual over-sharing way?

Stewart absolutely loves this stuff. This from the man who stood in our 600 square foot apartment and looked skeptically at me five years ago when I held up a bottle of fizzy, tangy witchamacallit and asked “You wanna’ try it?”

“Uh, no.” He said, with that look he gets when I’m trying to convince him of something new and weird (and usually fermented).

It’s the exact same look he gave me when I first waxed poetic about the health benefits of butter six years ago. It’s the exact same look I got when I tried to talk him into milk kefir using the phrase milk champagne. And it’s a little kinder than the look he gave me when I said “Honey, there’s beef heart in those hamburgers.”

A little advice, ladies – don’t mess with a man’s hamburger.

Anyway, he loves fizzy kombucha. I wondered about the sustainability of buying a bottle of juice every time I got ready to bottle a new batch, though. So now I like using fresh or dried fruit as the flavoring. You can read about all things kombucha in the vast collection of articles, some of which I wrote, at Cultures for Health.

The batch in the photos was made by simply adding a slice of the only fruit we had in the house- an orange – to each bottle. So if you’re thinking it’s a lot of work and super complicated, then don’t.

Because you know that if it was either of those two things I probably would have quit making kombucha regularly a long time ago.

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Fizzy Kombucha: The Second Fermentation

  1. Perform an initial fermentation on your kombucha in an open-air vessel covered with a towel. “Harvest” this kombucha when it is still just a bit sweet, even if you like it really tangy like we do.
  2. Pour into a bottle that will remain airtight once capped, leaving some room for an ounce or two of juice or fruit. We use kombucha bottles that we bought from the store and saved or quart jars.
  3. Add juice, a tablespoon or two of dried fruit, or a segment of fresh fruit to your bottle. Grape juice, pears, apples, oranges, grapefruit, and berries are all delicious candidates. If you aren’t adding much fruit but still want more carbonation you can add a bit of sugar or honey. The culture will feed off of the sugar in the sugar, honey, or fruit, and produce the gas necessary to create carbonation.
  4. Seal the bottle tightly and place in a warm spot to ferment a few more days and up to a week, depending on your temperature.
  5. Kombucha is ready when it is good and carbonated upon opening. Do be careful not to let it go too long because it can get dangerous, depending on what type of vessel you are using. Exploding kombucha can get messy.
  6. Once carbonated you can drink it right away or put it into some type of cold storage. The cooler temperatures slow down the culture which slow down the carbonation.
  7. Enjoy!

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42 Comments

  1. Yum! I believe you shared a similar poat about water kefir once, didnt you? I used some excess dairy kefir grains and made water keifer batches a few times. Yum, i love fizzy stuff. I need to kick this soda habit i have going here… Ill have to give this a try. What sort of alcohol content is in this? Is it safe for kids? I dont want to kick my soda habit just to end up with a worse one!! Hiccup! J/k

  2. I’ve been making kombucha this way for a few months and my family and I love it! I didn’t know I could stick the actual fruit in though…I’m gonna try this in a few days when I make a new batch. 🙂

  3. Hey – ive made several batches of flavored kombucha now and I’m bothered by new scobies forming in the bottle. I can’t give a bottle with a scoby to friends, or take it on the go – i need something the take the scoby out before drinking. Is there a way to prevent the scoby from growing in the bottle? Does this mean im doing something wrong?

    1. Mark – Actually it is a good sign to see the new scoby growing in your bottle. It means it is alive and well. Because the kombucha is alive and full of bacteria and yeasts, this scoby may always form, or small yeast strands may always inhabit the bottom of your bottle. You do not have to drink it and can pour the kombucha through a strainer and into a glass to serve it. That way all of the “less desirables” end up in the strainer and not in your glass. 🙂

  4. My second ferment did have to sit for 7 days to get fizzy. At that time, all bottles hade small baby SCOBYs. My kombucha mother has formed in a bottle of kombucha, I did not buy or get a SCOBY. And nor, “babies” are forming everywhere.

    How can I get “soda” without a baby SCOBY in it?

  5. I am going to try this after my first batch of Kombutcha is ready! Great post! Also, I totally agree on the comments about husbands. I will NOT mess with his hamburger ever again. He suspects me of putting organ meat in everything! He is a good sport and usually tries every weird thing I put in front of him…usually.

  6. Hi, if I use the Synergy Kombucha bottles can it last for a long time without exploding or is it still good to drink it as soon as possible?

  7. Hi,
    Thanks for this post. When one transfers to airtight bottles for the second fermentation does one remove the scoby or keep it in the bottles for the second fermentation?

  8. I could not decipher whether I am to cut, rip or smoosh a piece of the large SCOBY from the the larger pickle jar (initial fermentation) into the smaller air-tight jar for the 2nd/fruit fermentation. Or am I to just pour some from the larger jar into the smaller jar and not be concerned whether a piece of the SCOBY is added to the smaller jar?

  9. your SCOBY is not needed in the second fermentation. I love to add cranberries or blueberries, dehydrated or fresh to the second fermentation. I found bottles and caps fairly reasonable on a homemade beer making supplies site. I place my bottles in the laundry sink with a towel across the top… in case one explodes, but have not had that problem yet. About 4 days works for me, but temp will vary the time required.

  10. Wow! How have I missed your website? This is really awesome! I am getting ready to bottle my fourth or fifth batch of kombucha, and realized that I forgot to get some juice. I will use some strawberries I bought instead. Can’t wait to try it, and to read more of your posts! Awesome people…

  11. I used tangerines (with skin) after the initial fermentation and found the product too bitter. If you have had success with citrus did you use skins or not? Maybe I added too much fruit as well… Any advice appreciated.

    1. Hi Dan – I usually just use one or two slices of orange at the very most. How much did you use? The bitterness would be in the pit so while I have never used tangerines specifically, I would think that removing the peels would help.

  12. Shannon – Thank you very much for this advice! I did use much more than a slice or two and this is obviously where I went wrong. I will try what you suggest!

    Thank you again for your thoughtful and considerate response to my query.

    Peace, Dan

  13. My kombucha making friend has been teaching me her methods, and so here is a suggestion for those who want to try this; she adds 1-1 1/2 cups of fresh or frozen berries into the big jar at then end of the first brew (after removing the scoby first) and lets it continue to brew for another 24 hours with the fruit in it, then squeezes the juice out of the added fruit and discards or composts it, then strains the brew into the bottles, sealing tightly. She then lets them sit for about 9 days. She gets a good fruity, fizzy, kombucha without another scoby forming ad can drink straight from the bottles.

  14. I’ve been trying to make kombucha for about a month now, but my second fermentation is turning flat and super vinegary. Is there any advice you have to prevent this? I’ve tried all different kinds of flavors and I think they would taste really good, but I’ve been having to throw them out because they aren’t turning into a soda.
    Thanks in advance!

  15. I just discovered two bottles of second-ferment kombucha that I made over a year ago. It was in the very back of my cabinet. When I opened up one of the bottles it was extremely fizzy and smelled strong but good (looks like I’d put dried fruit and ginger in there). I have hesitated to try it though…would you?

  16. Hi,
    I have a quick question regarding fermentation. I am a newbie at brewing my own Kombucha. During the second fermentation (Used strawberry puree with sugar), a new scoby grows on it. Can I use the new scoby as the mother of the kombucha tea?
    Thank you so much for your answer!

  17. Thank you for this. I just bottled my first batch of Kombucha and I’m waiting for the tea to cool so I can add my Scoby & starter to the second batch. I put fresh raspberries from my yard in 1/2 the bottles but couldn’t remember the rest of the directions for a second fermentation. I have to say, the hardest part is waiting lol.

  18. My kombucha is getting nice and fizzy during the second fermentation but then it loses the fizz once I refrigerate it! I’m not straining it or doing anything. I’m putting the bottles directly into the fridge from the second fermentation area. I want it to keep the fizz!! What’s going on? Please advise. Thank you!

  19. Hi there,
    Did you ever receive an answer to your question, Marlene, re: can you re-use the new scoby that formed in a flavored, second fermentation? I have a nice, clear, half-decently thick one atop a second fermentation containing fresh ginger. Would like to try to use it, if not in a first/mother batch, then perhaps in another second fermentation batch. But don’t know if that is safe. Thank you.

  20. I adore kombucha and have been making/using it for almost 30 years. I usually mix the Konica and juice at serving, but just made some batches with a secondary fruit fermentation. Kombucha wine anyone? Absolutely delicious. I want to give so
    W as gifts to family but want to know how long they will store closed I. The fridge. (Never lasted that long before)

  21. Once you finish your 2nd fermentation and put the kombucha in the fridge, will it ferment again after you remove it from the fridge, and let it warm to room temperature?

  22. I am having interesting results in my 2nd fermentation.

    First of all, I did a apple/strawberry and after just 12 hours I opened it and it had way more pressure than any other. It blew out all over my kitchen! Same results with raspberry. I am using fresh fruit. Perhaps I am putting too much in?

  23. Hi Shannon and husband. Thank you. It was great to find your site.
    I just tried the recommendation to make my kambucha more palatable., I like bubbles..lol
    I was not sure though if I need to add the scoby again. (besides the fruits)
    Please advise on that .
    thanks again. I love your site

  24. My kombucha is tart and fizzy, however my Scoby is always just a thin film. It’s not at all like the thick, rubbery looking ones I see in all the pictures I have looked at. Is this okay? I started the Scoby with a bottle of purchased kombucha. After a couple days with a second ferment, the kombucha is so fizzy that I have to open it in the sink with a paper towel over it to keep from making a mess. Just wondering why my Scoby is not like the ones I see in pictures.

  25. I just started making kambucha. For my 2nd fermentation I add Trader Joe’s Winter Wassail which has Apple juice, lemon juice, sugar and spices. It turns out fantastic! If I put the batch in a larger jar or pitcher I get a new SCOBY otherwise I just get some string. It’s ok and goes down the hatch!

  26. Hi, is it essential to do a second fermentation or will we get the same health benefits by only doing one fermentation and then transferring to bottles? I just do the initial brew, bottle it, and refrigerate. Just want to be sure I’m doing the right thing, thanks!

  27. It is not necessary to do a second ferment. It still has all the same health benefits. I will be doing my second fermentation in a few days. . The funny thing is the first ferment at 9 days was so much more carbonated then my 2nd fermentation. I also started fast in it once a day at day 7.
    I will try drinking some regular kombucha in a few days also. I bet it so it is a little sweet and sour. My 2nd flavored fermentation I blended fresh blackberries and put a little in small bottles with locking lids. I let them sit 4 to 5 days. I know that will vary.

  28. When I am doing the second fermentation and I have fresh fruit do I need to strain out the fruit before I put it in the fridge or can the fruit stay in the bottle till I drink it ? I guess what I’m trying to find out is will it go bad or get moldy or make me sick if I keep the fruit in there and just strain it out when I’m ready to drink it ? I have about four bottles liter bottles that have gone through second fermentation for about four days I then put them in the fridge but I have not strained out the fruit. Nice and fizzy and taste good I just don’t know if I need to pour everything through a strainer into yet another set of new bottles

  29. Starting our fourth batch. My mother/scobi did not make a ‘secondary’ scobi – the original scobi is just getting thicker. Is that normal? Was hoping to it share with others. Can I just cut my mother in two?
    Thanks for all the tips. I put whole strawberries in our last batch. Wonderful taste! One problem. When we opened one bottle, the berries ended up on the ceiling! Ha Ha. So, I would recommend using fruit puree instead of whole fruit. That is what we are trying this time. Thanks again! Great info.

  30. Hi, can I ask how much fruit (weight wise) in the second brew one should use relative to volume of brew?

    Thanks!

  31. I purchased a kit and would like to make a fizzy fruit final product. I have my brew and scobi in a glass container where it will be in a warm dark place for 7ish days. I ordered rubber flip cap glass bottles. I plan on adding a little fruit to these bottles and then kombucha. How long will they sit in smaller bottles to get fizzy and remain slightly sweet? In fridge or in warm dark place? How much room should I leave at the top of my smaller bottles before I close them up?

  32. So are ya ll saying that after the first batch you never need the scoby again?

    1. Hi Deanna,
      Well, we are saying that when you do a second fermentation of your kombucha, you do not use the SCOBY. So you culture the sweet tea with the SCOBY for the first fermentation and once that is complete, you can pour off the cultured kombucha, bottle it, and then use the SCOBYs to start a new batch.

      Does that make sense?

    2. No, they’re talking about doing an optional second fermentation (usually with fruit or fruit juice) of the same batch. When you start a new batch, you’ll need a scoby.

  33. Im a newby to making Kombuccha but I am having so much success with 1st and 2nd fermentation. I just want to share, when i make my own juice and add to 2nd fermentation it goes all brown rises to top and makes a scary looking scoby but the kombuccha becomes alot clearer and the flavour (I juiced pineapple) more predominant. I used fresh apple juice with same outcome. I have just bottled a batch (2nd ferment) and added crystalysied ginger cant wait to try.

  34. If I’ve put my kombucha in the fridge already but would like more fizz, can I take it back out and leave on the counter or just wait til next time to leave it longer?

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