If this is your very first time making Kombucha, please follow this link for directions on making your first batch. Make Your First Batch of Kombucha
Also links to the first Kombucha article with Book recommendation and helpful Facebook group.
Fermented Sweet Tea – Kombucha
Congrats! You have previously made your first batch of kombucha and it has sat for a week or two and is ready for the second fermentation and for you to start another batch. Here are my directions, for Bottling Kombucha. Many pictures and directions will look the same as from your very first batch, but with more intricate steps. Reminder this is for use in a Ball 1 Gallon jar, which will yield three quart jars of bucha per batch (with enough left over to start a second batch)
Make Sweetened Tea
- Take a shallow pan, add some water to about 1 inch high (amount really doesn’t matter as long as it is less than 3/4 gallon), bring to a boil. Remove from heat and add tea bags. I like to use 3 bags of Bigelow Green Tea and 3 bags of Celestial Seasoning’s Morning Thunder Black Tea. Let tea bags steep for 5 minutes, then remove. Add 1 cup sugar to pan and stir until dissolved. Allow to cool to room temperature.
- While tea is cooling, Sterilize 2nd Fermentation Jars (I just use quart mason jars, I get three from each batch and that can allow me to make all the same flavor or to make three different flavors)
- Sterilize jar lids
- Fill the cooled quart jars with whatever you desire for flavor, you can also just leave them unflavored. (Pictured I have a blackberry basil, a blackberry apple honey mix, and a cherry vanilla mix)
- Take cover off your fermented bucha bottle. Wash your hands well, reach in the jar and remove the SCOBY to a different bowl to hold it temporarily. Add a little juice to the bowl with the SCOBY to keep it from drying out.
- Filter the bucha using the funnel and fine mesh strainer and fill your quart jars, leaving about 1″ of headspace.
- Fit the jar lids and rings, finger tight onto the jars. You are bottling kombucha!
- Put kitchen towel over jars and place on the counter out of the way, for 3 days. After 3 days refrigerate the bottled kombucha and enjoy!
- Now to continue making the next batch of tea…pour the remaining fermented bucha into the bowl with the SCOBY.
- Rinse out bottle, and use the boiling water (now very hot) to pour it into the glass jar and swish around. This will sterilize the large fermentation jar. Dump out water.
- Pour the new sweetened tea mixture into the large fermentation bottle.
- Add cool tap water and fill to about 6 inches below rim.
- Now add SCOBY from bowl and ALL of the fermented bucha that was on top of the SCOBY. This will make sure your next batch has some of the cultures to start fermenting the next batch. Then fill the jar up with more tap water until it is about 2 inches below the rim. Cover with cloth & rubber band and VIOLA! You are done.
- Let this new batch sit for about a week or two before checking to see if it is ready. Once you determine that it is ready, scroll back up to the first step and complete again. After a few times, you will be getting quite a collection of SCOBYs. I would say it is safe to add one, two or three little SCOBYs to a fermentation jar. After you have more than that, at that point, you can decide if you want to make a SCOBY hotel to store your extras or feed them to the dog, or toss them into the compost pile for use in your garden later.