Bottling and Brewing your Second Batch of Kombucha

 

Many first-time Kombucha brewers asked me how to do your second ferment after the first one is ready.
Finally made some time to show exactly that. I will also write a quick step by step Instruction below. 

Things you need to bottle and start your second batch

  1. Your first batch of Kombucha.
  2. Jar or pot to put in your SCOBY and 10-20% starter for the next batch while washing the jar.
  3. Rubber band and a spare cloth to cover the extra jar or pot
  4. Glove (optional)
  5. Approximately 7-8 L of filtered water for an 8L Jar.
  6. Tea and sugar.
  7. Pot to brew the tea. You can also steep your tea in an infuser.
  8. Bottles to bottle your first Kombucha.

     Method to doing your second ferment and bottling

    1. Start making the tea after you have prepared everything.
      Use 4g of loose leaf tea (2tsp) for every litre of new tea and 40-50g(1/4cup) of sugar per Litre of new tea.

      Example:
      Making a new batch of 8 Litre Kombucha you need 7 litres of new tea as 1 litre is your starter liquid from the previous batch.

      Steep the tea for about 10 Min (you can continue with the steps below while your tea is steeping), add the sugar and steer till it's dissolved.

      TIP:
      Only use teas that are made of the camellia tea plant which are black, green, white and oolong tea etc.

    2. While your tea is steeping take 10-20% kombucha starter liquid from your recently brewed kombucha batch to use to make a new batch of kombucha. Place the 10-20% kombucha starter liquid into the extra jar or pot.

      TIP:
      Use 20% Kombucha starter liquid if it's on the sweeter side, or 10% kombucha starter liquid if your brew is already very sour. You can use pH tester strips to test the kombucha to verify it's between 2.5-3.5 the ideal pH range for kombucha.

      IMPORTANT:
      Take your kombucha starter liquid from the top of your kombucha batch, to ensure you have the best possible bacteria for your next kombucha brew. 

    3. Remove your SCOBY from the kombucha batch and place it into the extra jar or pot which has your kombucha starter liquid in.

    4. Cover both jars with a cloth or kitchen towel and use a rubber band to secure it.

      TIP:
      Prevents small insects from contaminating your kombucha batch aas well as unwanted microbes.

    5. Bottle all your remaining Kombucha from your finished kombucha batch.

      TIP:
      If you are wanting to experiment with flavouring your kombucha then checkout the link.

    6. Once all the kombucha has been bottled, clean your Kombucha brewing jar. Sterlise the kombucha jar with pasteurized vinegar. Do NOT use boiling/hot water as this will cause the jar to crack, use warm water.

      TIP:
      Ensure you clean the inside of your tap, as most of the time you will find a little SCOBY inside.

    7. Now fill the kombucha vessel with 2/3 of filtered water.

    8. Add your tea and sugar solution which should be finished by now 😊

    9. Once the tea and sugar solution has been added to the filtered water, wait then check the temperature strip and ensure the temperature reads below 30°C (86°F). If the temperature strip displays a temperature warmer than 30°C (86°F) then wait until it cools down. This is to prevent any damage to your SCOBY and kombucha.

    10. Once your whole tea and sugar solution is below 30°C take your kombucha starter liquid and SCOBY and pour it into your kombucha brew.

    11. You can top up your kombucha jar with some filtered water if needed, ensure you have 2-3cm of space from the top of the kombucha jar. 

    12. You can write the date on the kombucha jar or cloth and try your Kombucha batch so you are able to taste the difference throughout the fermentation process.

    Well done!

    Hope you have enjoyed the experience. 

    Cheers

    Karl & Josh

     


    20 comments


    • Joshua Heal

      Hi Sue, if your second batch is still very sweet I would ferment it for longer and ensure it is in the fermenting range which is 22-27 degrees celsius. If it isn’t in the fermenting range I would highly recommend a Heat Mat as it is amazing at helping keep your kombucha from going dormant which therefore makes it susceptible to mould. https://karlkombucha.com.au/collections/shop/products/heat-mat-help-your-scoby-out
      I hope this helps, cheers Josh


    • Joshua Heal

      Hi Leanne, when sterilising the bottles I generally would use a little of washing up liquid and fill it up with warm water and then shake the bottle (blocking the pouring end). Once it is all foamed up I would use my bottle brush and then give it a good scrub inside before rinsing out all the soap residue. Once it has all be rinsed out I always like to give it a quick swirl with white vinegar to ensure it is completely cleaned before using for my kombucha 😊I hope this helps! Cheers Josh


    • Joshua Heal

      Hi Calum, the great news is you are getting started with kombucha and have all the fun of learning the process! 😊You usually leave 10% of your kombucha and keep the SCOBY to use for the second batch of kombucha and repeat the process. Our SCOBY’s and kombucha kits come with instructions that use infographics and step by step process on what to do 😊
      Regarding keeping the SCOBY healthy whilst you are away for 3 weeks, Going away for two to four weeks – ensure you have about a third of your jar full with kombucha, leave it like that and make a new brew on return, be ready to bottle in few days. That way when you make a new batch it will be ready much quicker 😊
      I hope this helps! Cheers Josh


    • Jett Bouie

      Thanks, Jett Bouie for karlkombucha.com.au


    • Calum White

      I am new to Kombucha and am about to make my first ever batch(Gallon). Once my batch is ready do I strain off the liquid into bottles and leave enough liquid and SCOBY to do another batch. How do I keep the SCOBY healthy if I wanted to wait 3 weeks(work away on oil rig) till next batch and how much liquid would I need to make another gallon.


    Leave a comment

    Please note, comments must be approved before they are published