Kombucha in secondary ferment

Kombucha (from a mother)

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Kombucha is a fermented tea drink that probably originated in ancient China. The active culture is called a SCOBY (symbiotic colony of bacteria and yeast), also known as a “mother” or a “mushroom” (although it is not actually a mushroom or fungus).

A glass jar with a dispenser at the bottom works best.

There can be one or two fermentations in the kombucha-making process. In the first fermentation, a new SCOBY is formed from the original and feeds on the sugar in the tea. The first fermentation takes between 7 and 21 days depending on the weather (warmer=faster, colder=slower).

In the second optional fermentation, you can customize your kombucha with additional flavors. You pour off the tea into jars or bottles and then add any flavorings. This secondary fermentation takes a few days, and usually adds some carbonation to the final drink.

Where to get your SCOBY? I got my original culture from Kombucha Kamp and love it (Disclosure: I am an affiliate for Kombucha Kamp), but you can ask a brewing friend for one (they reproduce like rabbits!) or check craigslist for a local source.

Recipe: Kombucha

Ingredients

  • 1 SCOBY (kombucha culture)
  • 1 gal. filtered water
  • 1 cup raw sugar
  • 4-5 teaspoons loose tea (black, white, or green), or 4-5 tea bags (Note: must contain real tea leaves– “herbal” tea won’t work)
  • (Optional) Flavorings (e.g. berries, fresh fruit, fruit juice, coconut water, herbs, ginger, etc.)

Equipment

  • 1 one-gallon or larger glass jar or ceramic container (preferably with spout at bottom, but not essential)
  • tea kettle or pot to boil water
  • Sanitizing tools (pot, tongs, stove)
  • Storage containers 1L/1qt. sized– bottles with lids, mason jars, or Swing-top bottles (like these from Ikea)
  • patch of breathable cloth (or paper coffee filter) to cover container (not cheesecloth) and rubber band to secure it
  • funnel (for bottling)

Instructions

Primary Fermentation

  1. Boil 1 quart of filtered water.
  2. Add tea (bags or add loose tea to a tea bag) to jar.
  3. Pour boiling water on tea. Let steep for 10-15 minutes.
  4. Remove tea bags. Add sugar and stir to dissolve.
  5. Pour cold water into container until it’s 3/4 full. Wait until the temperature drops to about 100°F/38°C (you don’t want to kill the SCOBY!)
  6. Carefully add the SCOBY (clean your hands with water or vinegar first before handling) to the jar. Pour the starter liquid from the SCOBY on top of the contents.
  7. Cover with a cloth and secure with a rubber band. Store in a well-ventilated area.
  8. (Optional) If you want to sing or play music to your SCOBY like this guy, we think it soothes the savage SCOBY (it is a living colony after all!)
  9. Taste after 7 days (4 days in summer) by inserting a straw into the jar (gently push the SCOBY aside). If it’s too sweet, let it ferment longer. If you like the taste, it’s ready for bottling (see next section). If you don’t plan on a secondary fermentation, then move it to the fridge (to stop further fermentation) and enjoy!
  10. If it’s too tart, then adjust the time next batch. If it’s WAY TOO TART, then you can use it for other purposes like vinegar. I save some for salad dressing, or as holding liquid for extra SCOBYs.

Secondary Fermentation (optional)

  1. If you want to flavor the tea, you can do the secondary fermentation after dispensing into bottles.
  2. Sanitize storage jars or bottles (boil water enough to submerge jars, bottles and lids as well as tongs). Bring them back down to room temperature.

    Sanitize jars /bottles

  3. Add flavorings to jars, then carefully dispense kombucha into each jar.

    Add kombucha to jars

  4. Cover and store for a few days (in a cool dark place). Note that carbonation will build up; “burp” the jars or bottles to release pressure every day or so.
  5. Move to refrigerator and enjoy (or swap with your fellow Fermenters)!

Copyright © Fermenters Club.
Microformatting by hRecipe.

Need a SCOBY? Check out Kombucha Kamp’s Organically grown authentic Kombucha Starter Cultures

Kombucha Flavor Gallery

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11 thoughts on “Kombucha (from a mother)”

  1. How much sugar or juice are you adding to get the best carbonation? what average temp is the room you are fermenting them in after bottled? How long are you letting them ferment once bottled? Have you flavored and fermented them without “burping” them with any luck?

    • Hi Regina,
      - We used jamaica ginger juice, about a pint split among 6 pint jars (so 1/6 of a pint or 3 ounces per pint)? This was not very carbonated. The key to carbonation is to tightly seal the lid and to leave as little air as possible in the bottle.
      - Room temp here in southern California is about 75 degrees.
      - I read it’s about 1-3 days for the secondary ferment, then put in the fridge.
      There are some helpful FAQ about kombucha you can read about from the Kombucha Mamma at http://www.kombuchakamp.com/basic-kombucha-faq
      Good luck!
      Austin

    • Hi Donald,
      1. You can order them online from many places (for example http://www.kombuchakamp.com)
      2. You can probably find people giving them away or selling them cheaply on craigslist.
      3. You can grow your own from any bottle of raw store-brands! It will take longer but it’s the cheapest option. Unflavored is best to start with.

      • I did exactly that. I grew a mushroom from a bottle of kombucha. it has been fermenting for 2 months and the ph is down to 3.1 . I am trying to ferment all of the sugar out of it because i am low carbing. any ideas how to ferment all of the sugar out? the kefiactive brand i started with has zero calories and zero carbs and is very sour.

        • Hi Walter,
          - The SCOBY will eventually consume all the sugar, leaving a very tart drink. I would say when it no longer tastes sweet at all then most of the sugar has been consumed.
          - Two months seems slow, but kombucha takes longer in cooler weather. Is it in a room that’s between 72 and 84F?
          - Vinegar flies (who LOVE kombucha) can get in between the fibers of cheese cloth, that’s why it’s recommended to use a tighter weaved cloth.
          - I think an oak barrel would be fine. Check out this story.

  3. Apartir de la dexième fermantation, la bouteille doit être fermée? ou non.
    Est-ceque à la dexième fermantation , on peut mettre encor le champignon? Merci de la réponse.

    • Bonjour! Pendant la 2e fermentation, oui, on ferme la bouteille afin que faire la carbonatation. Faites attention parce que la pression peut s’accumuler. On ne mets pas le champignon dans la bouteille pendant la 2e fermentation (il respire l’air comme nous!)

  5. its been two months since i started to ferment using only kombucha form a commercial sour (kefi active kombucha brand). a nice mushroom has grown and the fermentation is happening slowly(2 months so far).

    is this normal for the fermentation to take so long? the mushroom is fine with no mould present. ph is now 3.1

    I want to ferment all of the sugars out so that it is zero carbs and zero calories. is this possible?