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?”
I have made a quick and easy video above you can watch or if you prefer I have also written quick step-by-step Instructions below.
Things You Need to Bottle and start your Second batch of Kombucha
Your first finished batch of Kombucha.
Jar or pot for your SCOBY and 10-20% Kombucha Liquid from your first finished batch(Known as Kombucha Starter Liquid) for the next batch. The Jar or pot is for a place to story the SCOBY and Kombucha Starter Liquid while washing the jar you make your Kombucha batch.
Rubber band and a spare cloth to cover the extra jar or pot
Glove (optional)
Approximately 3-4 Litres of filtered water for a 4 Litre Jar.
Tea and sugar.
Pot to brew the tea. TIP: You can also steep your tea in an infuser.
Bottles to bottle your first Kombucha batch.
Method
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(1/4 cup) of sugar per litre of new tea.
Example: Making a new batch of 4 Litre Kombucha you need 3.2 litres of new tea as 0.6 litre is your starter liquid from the previous batch.
Steep the tea for about 10 Minutes (you can continue with the steps below while your tea is steeping), add the sugar and stir till it's dissolved.
TIP: Only use teas that are from the camellia tea plant, these include black, green, white and oolong teas etc.While your tea is steeping take 10-20% kombucha starter liquid from your recently brewed kombucha batch for making 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.Remove your SCOBY from the kombucha batch and place it into the extra jar or pot where your kombucha starter liquid is currently.
Cover both jars with a cloth or kitchen towel and use a rubber band to secure them.
TIP: Cloths prevent small insects from contaminating your kombucha batch as well as unwanted microbes.Bottle all your remaining Kombucha from your first finished kombucha batch.
TIP: If you want to experiment with flavouring your kombucha then check out the link.Once all the kombucha has been bottled, clean your Kombucha brewing jar. Sterilise the kombucha jar with pasteurized vinegar (White Vinegar). Do NOT use boiling/hot water as this will cause the jar to crack, use warm/cold water.
Now fill the kombucha vessel with 2/3 of filtered water.
Add your sweet tea solution which should be finished by now 😊
Once the sweet tea solution has been added to the filtered water, wait before checking 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 you will need to wait until it cools down. This is to prevent any harm to your SCOBY and kombucha.
Once your whole sweet tea solution is below 30°C take your kombucha starter liquid and SCOBY in the extra jar/pot and pour it into your kombucha brewing jar.
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.
You can write the date on the kombucha jar or cloth and try your Kombucha batch so you can taste the difference throughout the fermentation process.
Well done!
Hope you have enjoyed the experience!