Coffee Kombucha Second Ferment

This is when you carbonate and flavor the kombucha by adding sugars and flavors then bottling it.

Coffee kombucha second ferment. The coffee will stain the scoby and throw it into such an unhealthy state that it won t be worth trying to salvage. If your coffee kombucha comes out too bitter you can sweeten it right before the second fermentation with stevia. Allow the jar to sit undisturbed at room temperature out of direct sunlight for 5 to 10 days. A coffee fermentation seems to be a bit messier than a normal kombucha fermentation.

It s essentially bottle conditioning similar to how in beer and champagne making you add a little bit of priming sugar then seal it up to let yeasts eat up the sugar and convert it into carbon. Or not mold please update the post flair accordingly keeping the post flair up to date lets other redditors know what mold actually looks like. The one on the right is after fermenting coffee for just 2 weeks. Coffee beans chia seeds cocoa powder spirulina.

I do not recommend using coffee in the first fermentation. Second fermentation is the process through which you flavor your brew and put it into a sealed container which traps carbonation into the liquid. Keep it in the refrigerator from now until you ve finished it to avoid further fermentation. The remaining kombucha is the portion you will bottle.

The one on the left is a normal healthy example. We will explore the best ingredients for your second fermentation kombucha go over basic rules for flavoring your second fermentation kombucha and finally work on flavor pairings to make the best kombucha you ve ever had. Once the coffee mixture has cooled add the kombucha and scoby to the brewing vessel. Pour the brewed coffee kombucha into quart size mason jars or bottles for the second ferment.

If other posters have deemed your problem to be mold. To begin secondary fermentation remove the scoby from your kombucha reserve about two cups of the mother tea and place both back into the fermentation jar. Cover the jar with a linen or cloth towel secured with a tight rubber band. It typically takes 2 4 days but can take longer.

This is when you transform sweet tea into tart and delicious kombucha see our guide to homemade kombucha here. Divide the simple syrup and stevia evenly between the jars or bottles. After the second fermentation is done your coffee kombucha is ready to go. How to secondary ferment kombucha.

It looks like you are trying to determine if your kombucha may have mold or has somehow gone bad. Compost or discard grounds. Add coffee bag and put in refrigerator. Fill jar vessel with 54 oz 1 6 liters of cold water.

There are two main fermentation phases when making homemade kombucha. Place airtight lids on the glass jars and leave at room temperature for an additional 24 48 hours for a second ferment. If so check our wiki page on troubleshooting kombucha problems. Pour back into jar vessel.