And who doesn't want to drink a cool fresh bottle of kombucha?
Hi everybody! Welcome back to Zevaulia with me, Zeva and in this video I would like to give you a step by step guide
on how to make the second fermentation phase of your very own homemade kombucha
If you haven't already made your first fermentation phase, you should head over to my channel
and find the video there or I will also link that video in the description box down below
So make sure you watch that first before watching this one
What is special about the second fermentation process
is that not only can you flavour your kombucha in various types of flavours imaginable
you can also add carbonisation to get that soda, fizzy-like feel
When you use your vessel, in the first fermentation phase, you will get carbonisation but not much
because of the width of the surface and the size of the vessel
But when you bottle your kombucha in bottles, in glass bottles, it will help the carbonisation process
because there is added pressure as you use these bottles
It will create additional pressure as it carbonises with added sugars inside of the bottle
Don't worry when you add more sugar in your bottled kombucha because that sugar will be transformed
in the fermentation process, so it will be healthy for you
For the main ingredient, of course, you will need your kombucha ready from the first fermentation phase
Don't forget to check my first video to know how to make this. But before I pull out the scobies from this vessel
I would like to let you know the things you need to prepare for the second fermentation phase
This here is a small glass jar that I will use to store my starter tea. So that starter tea I will retrieve from this glass vessel
Don't forget it is super important to store away one or two cups of starter tea for your next kombucha batch
because the starter tea plays a very vital role in making kombucha
More on that on my first video about the first fermentation phase
And then I also have this big bowl here. This is to temporarily store my scobies
as I make my second fermentation and also before I transport the scobies into a scoby hotel or into another vessel to store these scobies
You will also need a ladle or a long spoon
I also have my measuring cups
A smaller teaspoon
A funnel. You can also use a larger funnel if you have one, or a medium sized funnel
The one that I have at the moment is this small one here
A jug, or a measuring jug. You don't have to use a jug if you don't want to, but I find it more easier to use a jug
as I pour in the kombucha inside of the bottle
You will see more about this later
And of course the kombucha from the first fermentation phase
You will also need good quality glass bottles. So make sure that the glass quality of your bottles is at least good quality
This is important because when you want to carbonise your kombucha inside of the bottle
there will be pressure building up and you don't want to break your glass bottles and then have your kombucha
spilt everywhere
especially if you don't want to burp your bottles
So what is burping? Burping is when you open up your bottles daily to release a little bit of the carbonisation
so that the pressure will decrease a notch
But if you don't want to do that because some people don't want to release the carbonisation effects
just to ensure that the carbonisation is full on in high amounts
Some people don't burp their bottles
It is actually best to use a flip-top bottle if you have one
because that really stores in the carbonisation inside the bottle but even if you don't have a flip-top
these glass bottles will also do. As long as it has a really tight screw in the lid area. That is the most important
So how many bottles you will need, it really depends on how much kombucha, bottled kombucha, you will make
So don't worry too much about it and just measure how many bottles you will need
Now lets talk about flavouring
So the main idea of the second fermentation phase as I explained earlier is that you're adding extra sugars to add more carbonisation in your kombucha
to get that fizzy soda-like feel
For an added flavour, you can use fruits, whether pureed or chopped fruits
You can also add certain types of vegetables for an added extra kick
You can also add cane sugars. There are somany flavours out there that you can experiment with
That you should definitely try
For this video I will be making two special flavours
So the first flavour is lemon and ginger
and the second flavour is raspberry jam
That's right! You can also just simply use jam
what you have in your pantry to flavour your kombucha
but make sure the jam that you use is high quality jam
You know there are those jams out there that really tastes too chemically and you can tell there's not much fruit inside
This one has a high concentrate of juice and raspberry fruit
So this is why I'm going to be using a jam as an example for this video
In each of the flavours I will also add a little bit of sugar
to give an extra kick for the carbonisation process
and if there are any remaining kombucha that does not fit in the first two bottles
I will be putting it in a third bottle, but I will not be flavouring it, so it will be an original flavoured kombucha
just with an extra fizz
So lets get started!
Now I will transfer the scobies from inside of this vessel into this bowl and I will store it for further use
and don't forget, don't throw away your scobies because they are still healthy and you can use it for the next batch
I'm just going to open the rubber bands
Ooh it smells of fermentation
To transfer the scoby into the bowl, you can also use your hands as long as your hands are clean
or you can also use this ladle or even a pair of tongs
but i'm going to be using this ladle for now
Carefully
lift up the scoby. This one is pretty large
and then get the smaller one at the bottom that I used at the very beginning
and don't forget you will need two cups or at least one cup of starter tea for your next batch of kombucha
I'm going to be getting two cups
and then storing it in this small jar here
Tilt it a bit
If you see any yeasts floating around in the vessel, I also like to add that into my starter tea just for an extra boost
I'm going to give this a stir
Lets store the starter tea away
Lets prepare the flavourings.
Usually I would put the flavourings inside of the bottle first and then putting in the kombucha last
Lets prepare the first one
For the ginger and lemon flavour, you will need half a lemon, just the juices, so you don't need a full lemon
and you will also need one teaspoon of chopped ginger
I'm just grabbing a knife and this here. So lets chop this up
in half
and then use the lemon juicer or lemon squeezer
to bring out the juices
This is the lemon juice and to also add to the lemon juice and also the chopped ginger
I'm going to add half a teaspoon of sugar
Just to give it an extra kick
I'm going to funnel the lemon juice inside of this bottle
So we're going to be using this funnel here
Put it at the top
then add the chopped ginger
This will be totally fresh. I just love the mixture of ginger and also lemon
It's also good for your health
Now I'm going to add in half a teaspoon of sugar
There you have it!
Now we just need to add in the kombucha
So what I'm going to do now is to pour this kombucha inside of this bottle
I'm going to pour this inside of the bottle
It doesn't really matter how much air space you leave inside of your bottle
I just take a rough estimate around one inch-ish and maybe a bit more
Make sure that before you close the lid, the upper part here is super dry
My one, because I've been using the funnel carefully, there's no splattered water or kombucha at the top
So I can just close this right away
But if you feel that the top part is quite wet from the kombucha, it's better for you to wipe it off before you secure the lid
I can already see some carbonation
Now lets go on to our second bottle. For this bottle I'm going to be inserting a 1/4 of a cup of raspberry jam
make sure it is a high quality jam so you can get the best flavour
and also one teaspoon of sugar
If your jam has large bits and the mouth of your bottle actually can fit in a little teaspoon
You can also just add this in manually into the bottle without using the funnel
and then I'm going to add in one teaspoon of sugar
Now that all the jam and also the sugar is in the bottle, lets pour in the kombucha
Again, I'm going to be using the funnel
and pouring this first into the jug
before pouring it into the bottle
This one is an example if you do want to fill your bottle a bit more to the top
Remember, before you put on your lid, just make sure that everything on the top is dry
so you will get a better seal
And for the remaining kombucha, I'm going to be using this third bottle here. It won't fill to the top, but it's still ok
And don't forget to add in one teaspoon of sugar for added carbonation
and you can use a smaller bottle if you have one
So here it is! My two flavoured kombucha and one unflavoured kombucha
So as you can see, the amounts of kombucha inside of the bottles varies
But it's all perfectly ok
This one here is the raspberry kombucha
This one is the lemon and ginger kombucha
This one is the original non-flavoured kombucha
You have to sit this for 3-4 days in room temperature. It's super important
So don't put this in the fridge yet
So 3 to 4 days in room temperature before putting it in the fridge
When you put these bottles inside of the fridge it will enter a dormant phase
A dormant phase means that there will be no fermentation. So the fungi and also the bacteria
will be inactive
After the 3 to 4 days if you feel that there's not much carbonisation or fizziness that you would like it to have
You can put it outside again in room temperature for another day before putting it back inside of the fridge
One of the reasons why I like to drink my kombucha cold, not only because of its fizziness and the cool sensation that it gives
but also, when you open up a bottle in its cool condition, it will actually reduce the amount of over fizziness
and the risk of splattering kombucha everywhere when you open up the bottle
So it is always a good idea to drink this cold
I know there are views out there that state that it is actually not very healthy to drink cold beverages
cold drinks, but if it's just for once in a while, it's perfectly ok
And who doesn't want to drink a cool fresh bottle of kombucha?
Sometimes you will notice that baby scobies will actually form inside of the bottle
If that happens, don't freak out, it's totally ok
What you can do is you can filter it out and eat it or even just throw it away in the bin
So that is all from me. I hope you find the video super helpful to make your very own kombucha at home
Don't forget to give your thumbs up if you enjoy the video and found this super helpful
And also share it around to your family and friends. So more people will be able to make their own kombucha at home and save some money
Because if you buy kombucha in the supermarkets, it could be a little bit more expensive and there's no guarantee that it'll taste as good
and also it will have preservatives and chemicals added to it so it'll last longer in the supermarket shelves
unlike your very own homemade kombucha, which uses no preservatives at all
So it's super fresh, super healthy and super yummy
Thank you so much for watching this video. Don't forget to watch the first one, the first fermentation if you haven't already done so
and see you in the next video
Bye!
