How to bottle kombucha?

In the brief guide, we are going to answer the question ‘How to bottle kombucha’ with depth analysis of what consequences are present inside it.

How to bottle kombucha?

You must be living under a rock if you haven’t heard of or tried kombucha by now! Commercially, it’s known as a tart, fizzy fermented tea beverage. Kombucha is made by fermenting sweet tea with a bacteria and yeast symbiotic culture (also known as SCOBY). 

The probiotic properties of the living bacteria in the SCOBY are one of the reasons for the drink’s recent surge in popularity. The real fun begins when you bottle your finished product after the SCOBY has finished fermenting. 

There are a variety of ways to bottle kombucha. You can either continue with the secondary fermentation or bottle the kombucha once it has reached your desired taste.

How do you get your kombucha ready to bottle?

After the fermentation is finished, the wine must be prepared for bottling. There are only a few simple steps to follow, and you should have delicious carbonated kombucha in less than a week.

Taking out the SCOBY

  • Once the fermentation is complete, do not use any cheap metal utensils. It may have a negative reaction to the finished kombucha. Only use 304-grade stainless steel if necessary.
  • You must sanitize your hands without using household soap before removing the SCOBY. Use white vinegar or a food-safe sanitizer such as Star-San instead.
  • Sanitize your bottles and SCOBY storage jar by washing them without detergent in the dishwasher or submerging them in food-grade sanitizer.
  • You should have a “mother” SCOBY and a smaller “baby” SCOBY at this point. Both must be removed prior to bottling. 
  • With sanitized hands, reach into the container and remove the two SCOBY cultures. If the mother and child are still attached, separate them into separate containers or leave them together. 
  • Fill your sanitized jar with enough kombucha from your current batch to completely submerge your SCOBY. You can also make a new batch of tea and begin the fermentation process all over again.

Kombucha with sediment

You may notice some floating or stringy bits in your kombucha after fermentation is finished. This is a typical and natural byproduct of fermentation. The SCOBY’s leftovers are completely harmless. If you want your kombucha to be completely clear and sediment-free, run it through a sieve.

Selecting the correct bottle

It’s critical to have the right bottle for your kombucha. Secondary fermentation occurs after you bottle and seals your kombucha, which produces carbon dioxide (CO2) as a by-product. This produces the bubbly, effervescent tea that most people associate with kombucha. 

If you don’t choose the right bottle, your kombucha bottles may explode, which can be dangerous. We recommend using a glass bottle with a carbonation rating because they are more pressure resistant. These 32 oz swing-top glass bottles are ideal for your freshly brewed beverage. Depressurizing the bottles is also much easier with the swing top.

What can I do to prevent a kombucha explosion?

Poor glass quality is one of the leading causes of bottle explosions. To avoid this, avoid using vessels like beer bottles, mason jars, or thin glass bottles like Ikea flip-top bottles. 

This phase necessitates the use of a sturdy, food-grade glass bottle with an airtight seal. You can also leave your filled bottles out at room temperature in an empty ice chest or bucket to allow for a safer, easier clean-up in the event of a bottle breaking.

During the bottling period (second fermentation), how long should I leave the kombucha out?

The kombucha should be left out for at least 24 hours and no longer than 4 days at room temperature. Try a teaspoon of kombucha after one day to see if the flavors have settled. If the flavors aren’t strong enough, wait a day or two and try again.

What flavor combinations should we use?

Fresh fruits and herbs, especially when in season, are recommended. Lavender with lemon and honey is a great option for a healthy version of kombucha. Half a teaspoon of freshly squeezed lemon juice, half a teaspoon of raw honey, and one teaspoon of dried lavender are a good estimate for a 16 oz. bottle. Adjust the flavoring to your liking.

Is it necessary to keep bottled Kombucha in the refrigerator?

Yes, while you ferment your kombucha at room temperature and allow it to carbonate in the bottle for 1-3 days, you should store your finished kombucha in the fridge once carbonation is established. 

There are more sugars in kombucha bottles than you want to carbonate (because a little sweetness tastes good). If you store your finished kombucha in the refrigerator, it will slow down fermentation, whereas if you store it at room temperature, it will continue to convert all those sugars to CO2, resulting in very over-carbonated bottles.

Conclusion

In the brief guide, we discussed answering the question ‘How to bottle kombucha’ with depth analysis of what consequences are present inside it.

Citations

https://farmsteady.com/pages/instructions-how-to-bottle-kombucha

https://packagingoptionsdirect.com/how-to-bottle-kombucha

https://joshuatreekombucha.com/blogs/brew/how-to-bottle-kombucha-2nd-fermentation

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.