Kombucha – Second Ferment (2f)

This is the blueberry juice I use for a second ferment:

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Kombucha - Second Ferment (2f)

 

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Author: Recipe Renegade

Ingredients

• Your choice of juice (not containing HFCS), herbs, or fruit and homemade Kombucha

Instructions

1. I sometimes like to second ferment (2F) my Kombucha. My favorite is ginger. It's the right time to second ferment when the Kombucha is ready to bottle. Never do a second ferment using a SCOBY. Before bottling, place the juice, fruit or herb, at the bottom of bottle, then add Kombucha.
   
   GINGER - I use one teaspoon of fresh, grated, organic ginger and one teaspoon of organic evaporated cane juice for 64 ounces of Kombucha. I tightly cap bottles and leave on counter overnight (sometimes more in the winter). I then strain into another bottle, tightly cap and place in my refrigerator. It's okay to keep ginger in Kombucha until ready to drink.
   
   FRUIT JUICE - I use 3 ounces of fruit juice for 64 ounces of Kombucha and tightly cap bottles. I leave on counter overnight (sometimes more in the winter). Then I *'burp' the bottles to allow extra gases to escape and place in my refrigerator.
   
   *Please remember that if Kombucha, or ANY fermented food, is kept too warm it will continue to ferment and can possibly explode. NEVER, EVER shake a bottle of Kombucha! Kombucha can contain small amounts of alcohol. Please check with your doctor before drinking Kombucha.

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