Kombucha Flavors for the Second Ferment

 I have been making Kombucha in our household for about two years now.  Everyone has come to love this sparkling tea.

  I know many other people who have an entirely different way they do the second ferment. I am just showing what we have come up with.

I am not going to go into the history or basic techniques of making Kombucha.  This post is mostly about the second ferment.....with all the FLAVORS!

A group of neighbors and I have formed a support group for our Kombucha brewing.  I guess it is more of a think-tank where we share recipes and ideas.  We have tastings and trouble shoot our problems.  There have been a lot of great recipes created in this group.  I'd like to share a few of our best so far. 

I like to use a glass drink dispenser to brew my kombucha in.  It makes filling the second ferment jar super easy.  As you can see from the above picture I can turn the knob and fill my half gallon jars while getting other things done.  

I use half gallon mason jars to second ferment in.  They are easy to clean, have interchangeable lids, and are easy to replace when broken.  The second ferment is a CLOSED jar, no air exposure.  You want this to carbonate.  I second ferment for 24 hours.  The pressure from fermentation builds up and puts a lot of pressure on the lid.  I have had lids burst with the pressure.  I like to use the canning lids because they will bend and let the pressure out.  I have heard of jars exploding under pressure.  Dangerous!

After 24 hours I strain out the solid material and bottle my flavored Kombucha.  Making labels is fun and helps people get more excited about drinking your brew.  Come up with fun names, Razzellime, or, Berry Blast! I just use plain computer paper and stick it on with clear packing tape.

RECIPES: 
All recipes are for second fermenting in a half gallon mason jar. Add your recipe ingredients to your mature kombucha and seal the lid tightly.  Ferment for up to 2 days.

Vanilla Cinnamon:
1 split vanilla bean
1 teaspoon cinnamon chips

Raspberry Lime:
1/2 cup raspberries ( I think frozen work best)
juice from 1 lime

Apple Cinnamon:
1/2 chopped up Granny Smith apple
1 teaspoon cinnamon chips