DIY Flavoring Your Kombucha

Hey everyone. I'm continuing the Kombucha post train. So far I posted on DIY SCOBY, DIY Kombucha Primary Fermentation, and DIY Secondary Fermentation Kombucha. Today's post deals with personalizing your Kombucha via Flavoring prior to Secondary Fermentation. Lets get to it...

Lets start by listing 3 ways to Influence Kombucha flavoring:
Choosing Different Teas, Adjusting Fermentation Time, and by Adding Flavoring.

Choosing Different Teas
Instead of using only Black Tea, you can try mixing that Black tea with Green or White Tea. The SCOBY feeds off of the sugar and caffeine, so make sure to choose some tea with caffeine in it.

Adjust Fermentation Times
The SCOBY feeds off of the sugar and converts the sugar to byproducts such as carbon dioxide. The shorter Primary Fermentation times will lead to a sweeter Kombucha. Longer Primary Fermentation will lead to a more vinegary taste.

Adding Flavoring
After your Primary Fermentation period, but prior to Secondary Fermentation, you can add some fruits and juice to help flavor your Kombucha. I included a link below that I am using for the ratios for flavoring your Kombucha prior to Secondary Fermentation.

"If flavoring with fresh, frozen, or dried fruit, start with 10-30% fruit and 70-90% Kombucha.
If flavoring with juice, start with 10-20% juice and 80-90% Kombucha.
If flavoring with herbs, the variety and strength of herbs varies greatly. Experiment to come up with the best ratios and combinations for your taste preferences.
For flavor extracts such as almond or vanilla extract, start with 1/4 teaspoon extract per cup of kombucha and adjust to taste. Remember the flavor will continue to develop during the second fermentation period.

Bottling Step-by-Step

Remove the SCOBY from the finished kombucha.
Add the desired flavoring and mix to combine.
Bottle the flavored kombucha in airtight bottles leaving a few inches of head space.
Leave the bottled kombucha to ferment for 2-14 days at room temperature.
Once the second fermentation process is complete, strain out any solids, if desired, rebottle and store on the counter or in the refrigerator.

Storing Bottled Kombucha

We recommend storing bottled kombucha at room temperature for no longer than 14 days, as carbonation can build up. The more sugar in the flavoring, the faster the carbonation will build. It's a good idea to burp the bottles occasionally during the second fermentation to release excess pressure.
Use Caution When Opening Bottles

Creation of carbon dioxide during the secondary fermentation period means the contents of the bottle will be under pressure, and caution should be used when opening the bottle."

Well there you have it. I hope I helped teach you something new in this post. If you have any questions or if you know any recipes, then please share by commenting. Thanks for stopping by.

https://www.culturesforhealth.com/learn/kombucha/flavoring-bottling-kombucha/