Ok, so last time we talked about how to initially brew Kombucha in it’s first stage of fermentation in my post Kombucha like crazy. Now we get to talk about the best part, second fermentation. This is where you get all the flavor and the fun (carbonation). Just to recap, you've finished your first fermentation and set aside your SCOBY and 1 cup of the Kombucha tea from the batch. You now have your large container filled with the remaining tea and get to decide how you would like to flavor it. I typically use fruit juice to flavor mine, but you can also use fresh berries as well. I've found that I get better carbonation by adding juice rather than berries because the sugar content is a little higher and it ferments further, which creates better carbonation.

At this point you can choose to flavor your booch in the container it's already in, or pour it into smaller individual serving size bottles. If adding juice to individual bottles, aim for about 1/4 a cup of juice for every 8 oz of tea. So, add the juice first then fill the remainder with your Kombucha tea. Make sure to leave a little space at the top of each bottle for when the carbonation builds so your bottle doesn’t burst. If you’re adding berries, just drop a couple berries in the bottom of the bottle and then top it off with your Kombucha tea. Mason jars are an option, other jars with lids or you can buy some bottles like I did here.

So far, my favorite juice flavors to add have been peach and guava. I have also made blueberry acai and pomegranate.  Now, I’m also trying out pineapple and pineapple/peach. I'm sure I'll branch out and do more, but I tend to find a favorite and roll with it for a while.  I just added some passionfruit vines in the garden this year, so if it fruits well, I may try that as well. I'll let you know how it turns out if I do.

Ok, now that you're finished, just put the lid on your jar or bottles and seal it tight. Put your bottles back into the cabinet where you did the first fermentation and give it another 2-3 days to further ferment. (Don’t forget to put a note with the date you started your second fermentation) Again, depending on temperature and taste preference, it may require a little longer until its ready, but that's it! You now know how to complete the second fermentation process in making Kombucha.

Enjoy!