How To Carbonation Komcbua

How to Carbonation komcbua

Here is a quick guide to effectively carbonating kombucha during the secondary fermentation process:

1. Complete primary fermentation:

Use a SCOBY (symbiotic bacteria and yeast) to ferment the sweet tea for 7 to 14 days until it tastes slightly sour. Once fermentation is complete, remove the SCOBY and reserve 1 to 2 cups of the fermented tea as a starter for the next fermentation.it should adopt the kombucha fermentation tank

2. Choose the right bottle:

Choose a bottle with a good seal, such as a glass shaker or plastic can, that can withstand the pressure of carbonation gas. Avoid Molson jars or bottles with loose lids, as they may not be able to withstand this pressure.

3. Bottle the fermented kombucha:

Carefully pour the fermented kombucha into the selected bottle, leaving about ½ to 1 inch of headroom at the top. Seal the bottle tightly to ensure it ferments.

4. Secondary Fermentation:

Allow the sealed bottles to rest at room temperature, ideally between 68 - 75°F (20 - 24°C), for 2 to 5 days. During this time, the yeast consumes the remaining sugars and produces carbon dioxide, which carbonates the kombucha.use pressure kombucha fermenter for sale

5. Monitor Carbonation:

Check carbonation daily by gently opening a bottle (test for bubbles). Once the desired carbonation is reached, place the bottle in the refrigerator.

6. Refrigerate:

Refrigerate the tea for at least 12 hours. This step slows the fermentation process and helps preserve the bubbles until you open the bottle and enjoy.

Follow these steps and you’ll have a rich, refreshing, and delicious homemade kombucha. Enjoy!

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