There are two things that determine how bubbly and how fast your kombucha will be done. Temperature in your home will determine how fast your kombucha ferments. 75 80 degrees will ferment much faster – it can be done in just a few days, while temperatures in the 60’s can take several weeks. You’ll need to check the bottles often to make sure they don’t explode.
To make sure your kombucha is bubbly, you’ll need to make sure your kombucha is not too sour or overly vinegary tasting. It needs to eat the sugars to make the carbonation – if all the sugar is gone, it will have nothing to eat to make the natural carbonation. It is best to make your batch when your kombucha is just a tiny bit sweet and not overly sour. To see more info, refer to this blog. My Kombucha is Not Bubbly
Always use good bottles made for brewing.
616 ounce BottlesYou can use different size bottles if you prefer and adjust the recipe as necessary. Just make sure they are made from good strong glass that is safe for brewing. You can use old GTs Synergy bottles too, but I think the the ones with the clamp down flip-tops work the best.
1.5cupsfruit juice If using fresh raw juice (vs bottled) the fermentation time will be cut in half.
Add 1/4 cup of fruit juice to each bottle using a funnel.
Add kombucha (about 1 and 3/4 cups) to a 16-ounce bottle. You can strain the kombucha through a coffee filter first which helps it not to form another baby SCOBY on top of your bottle, but straining is not required. Cap the bottle shut. Leave a little room in the bottle, about an inch. I usually fill it to the neck of the bottle. Label your bottles with the date so you know when you started.
Let your kombucha sit on your counter for 5 days to 3 weeks. Check every 5 days to see if your kombucha bottles are bubbly. If not, let it ferment longer. Then place your bottles in the fridge to enjoy. Be careful when opening bottles and check often to make sure there is not too much pressure. If you are using fresh juice, it can ferment much faster. Check it often and once it’s bubbly it’s done. Always use good bottles made for brewing.
*Always use bottles that are made for brewing!
*Cooler houses will ferment at a slower pace and warmer houses will ferment faster 🙂
*If using fresh raw juice (vs bottled) the fermentation time will be cut in half.