How do I flavor kombucha in the second fermentation, and what are some popular flavors to try?

Question

How do you flavor kombucha for second fermentation? Get a list of popular and delicious flavor ideas, from fresh fruit and juice to herbs and spices.

Answer 1

Flavor kombucha during the second fermentation by adding fruits, juices, herbs, or spices to the sealed bottles. Popular flavors include ginger lemon, berry blends, and tropical fruit combinations.

Detailed Explanation:

The second fermentation (F2) is where you add flavor and carbonation to your kombucha. After the initial fermentation, strain your kombucha and transfer it to airtight bottles, leaving about 1-2 inches of headspace. Add your chosen flavoring ingredients to each bottle. The amount of flavoring depends on your preference, but a good starting point is 10-20% flavoring to 80-90% kombucha. Seal the bottles tightly and let them ferment at room temperature for 1-3 days, burping them daily to release excess pressure and prevent explosions. Refrigerate to slow down fermentation and enjoy.

Here are some popular flavor combinations:

1. Ginger Lemon: Add sliced ginger and lemon juice or zest.
2. Berry Blend: Use a mix of strawberries, blueberries, and raspberries.
3. Tropical Fruit: Combine pineapple, mango, and passion fruit.
4. Apple Cinnamon: Add diced apples and a cinnamon stick.
5. Herbal Infusion: Try mint, lavender, or rosemary.

Pro Tip:

Use a flavoring ingredient with natural sugars to boost carbonation during the second fermentation. Fruits are excellent for this purpose, but be mindful of the sugar content, as too much can lead to overly fizzy or even explosive kombucha.