Now that you have made a perfectly tart and tasty batch of
kombucha, it is time to flavor it.
Recommended equipment for this is a funnel, lots of towels, and something to put the F2 (second fermentation) in.
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| All equipment in use... |
Megan uses fliptop bottles, and I made mine in mason jars.
As long as they have a nice tight seal you can use whatever you want.
It is the combo of the tight seal and the kombucaha continuing to ferment that makes the fizz. So it is important to make sure that whatever container you use can withstand pressure.
Anyhow...
Flavors.
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| The flavor combo I used today |
Usually folks use fruit or fruit juice in the
kombucha to add the flavor.
There are an unlimited number of flavor combos you can try. Much like making extracts, it is whatever you want to shove into the bottle.
There are an unlimited number of flavor combos you can try. Much like making extracts, it is whatever you want to shove into the bottle.
I drink mine fast enough that I don’t do the F2 anymore and just drink it raw, but when I was doing F2s my favorite combo was cranberries and cinnamon.
Be extra careful if you use dried fruit to flavor the F2. Sometimes extra sugar is added when they are dried and that makes them ferment faster so they are prone to exploding. I added dried figs to an F2 I luckily I opened the jars an hour or so later and they were already pressurized!
How to F2
1. Remove the SCOBY
a. I rise my hands with white distilled vinegar. Don’t dry them or touch too many things other than the SCOBY to reduce cross contamination.
b. Another method is to use a clean ladle to scoop out all up about of the kombucha.
2. Using
either method get all but about a cup of the kombucha into to
the seal-able containers.
3. Add
whatever you are using to flavor the F2.
4. Seal and store the bottles somewhere warm and dark for 1 or 2 days.
5. Burp your
brews at least one a day.
Burping means you open the container to let the gasses that have built up out. If you don’t do this they might explode. Like mini bomb explode.
Sometimes they erupt like a geyser when you burp them …it’s pretty neat…and messy.
Burping means you open the container to let the gasses that have built up out. If you don’t do this they might explode. Like mini bomb explode.
Sometimes they erupt like a geyser when you burp them …it’s pretty neat…and messy.
6. After adequate fermentation time move F2 to fringe.
7. Drink and enjoy!
Now, to make a new batch.
Bring tea, sugar, water mixture to a boil.
Let it cool completely
Add SCOBY
Let it ferment
WOOHOO!
Kombucha
Warning!
When you first start drinking kombucah it will make you poop something fierce. Like crazy poop. It’s icky, but it’s normal. It is the probiotics doing their job. Your body will work it out and reach equilibrium again and you will feel fantastic.
Also, please note that kombucha is a fermented drink, so there is some alcohol in it. Usually between .5% and 3% depending on fermentation time)
Let me know your favorite flavor combos or any kombucha misalps. My email is ladybydayhomesteader@gmail.com, or find me on Twitter at @ladybydayhomestead.
~ Laura
