My Kombucha Is Done, Now What?…And How To Bottle Kombucha Tea ~ {Part 3}

57 responses

  1. Whole Lifestyle Nutrition
    March 27, 2013

    Fun picture isn’t it (ha ha) Thought it might grab some attention :)

  2. Angela Deutsch
    March 27, 2013

    Getting ready to start my first batch!

  3. Dana Smyre
    March 27, 2013

    The pic is disGUSTING! My friend was over this wknd and I showed her my Scoby…she was literally gagging! Just saw part 2. I’m gonna have to order gallon jars I’m sure.

  4. Whole Lifestyle Nutrition
    March 27, 2013

    LOL Dana! I know it isn’t the prettiest thing to brew but hey sure does taste great!

  5. Aimee Ionno Schmidt
    March 27, 2013

    I just got a mother/scoby from a friend at work. Can’t wait to make my first batch!

  6. Whole Lifestyle Nutrition
    March 27, 2013

    Aimee let me know if you need any help along the way :)

  7. Whole Lifestyle Nutrition
    March 27, 2013

    questions Angela…feel free to ask away!

  8. kayleeh
    March 28, 2013

    how much should you drink a day? Can you drink to much? I think I could drink it all day long it tastes so good!

    • hallecottis
      March 28, 2013

      kayleeh It is recommended to only drink a few ounces a day and work your way up to more.  I do just fine drinking about 8-12 oz a day :)

  9. hallecottis
    March 31, 2013

    If you all are interested in the first and second posts in this series here they are.http://wholelifestylenutrition.com/recipes/drinks/what-is-kombucha-why-is-it-so-healthy-for-you/http://wholelifestylenutrition.com/recipes/drinks/learn-how-to-brew-kombucha-with-this-easy-tutorial/
    The fourth post is coming out next week and it will be a series of kombucha recipes

  10. Renee
    April 13, 2013

    Is there a reason why we can’t use amber or cobalt blue jars?

    • hallecottis
      April 13, 2013

      @Renee the color in the glass can leach into your kombucha….it is best not to use colored glass.

      • Renee
        April 13, 2013

        hallecottis ewww…. thanks! We stay away from artificial colors, but I never thought of it leaking from glass.

      • Kim
        December 23, 2013

        The color from the glass will NOT leech into your booch. Beer is also fermented and is ONLY bottled in amber glass. If you know anything about glass, the color is PART of the glass, not merely painted on the inside.

  11. kombu
    May 8, 2013

    how long will my kombucha stay good for in the fridge?

    • hallecottis
      May 9, 2013

      kombu It will keep for some time in refrigerator.  Don’t have exact time, but mine is gone in 2 weeks or less :)

  12. Amie Simpson
    July 7, 2013

    Can I use Ball or Mason glass jars to bottle my brew and just change the metal cap to a plastic one?

    • hallecottis
      July 7, 2013

      Amie Simpson Sure can.  Might not be as fizzy but mason jars will work just fine.

  13. Meghan
    July 19, 2013

    Have you ever had a glass jar explode, or will those jars pop their capper off before they’d explode?

    • hallecottis
      July 19, 2013

      @Meghan I have not had one explode.  Just make sure that you don’t shake them and to refrigerate after a few days in pantry (if making kombucha soda)

    • kombu
      July 19, 2013

      @Meghan I had 2 bottles explode on me, i left them out a couple days too long, i allow 3 days for the second fermentation and then transfer them to the fridge, be carefull, we had glass all over the kitchen, this does not stop me from continuing with a great healthy drink that has helped me so much.

  14. Macy
    September 9, 2013

    I just finished my first time batch and when removed the scobys the “mother” scoby has a couple of small holes in it. Is this normal or OK?

  15. QueenSacheen
    October 2, 2013

    HI i recently got a gift a nice big healthy scoby. when i got home (i live very remote and the nearest store is an hour away by boat) i had nothing to properly keep it in, and put it in a sterilized tub that is about 1.6 litres big. that was 3 days ago. I have found a nice 2 litre jar now and am wondering if i should move it now or wait till the week is up to move it? the tub its in is food grade plastic and i am not super worried about the plastic leaching, i am more worried about the scoby being unhappy. any advice is greatly appreciated and needed asap. btw the scoby is doing fine in there and looks to be doing its job so i am reluctant to move it but i also want it to be in the best environment for long term brewing! thank you in advance!

  16. anonymousflyer
    October 7, 2013

    QueenSacheen you can easily move it, it doesn’t mind; it’s quite adaptable! Just wash you hands off, soak them in white vinegar, then grab it, put it in the new 2 liter jar, and pour the liquid in. I’m pretty sure glass is better than plastic, btw

  17. Tripp Blackwater
    October 7, 2013

    just bottled my first batch. it tastes so good. I’m so excited. Gonna let it sit so it gets the fizz. I like a fizzy beverage. Now I’m working on my next two batches.
    Tripp

  18. nick f
    November 20, 2013

    I’ve been brewing and researching kombucha for about 5 years. This is the first I’ve heard of colored glass leaching and I’m very curious to learn more. I’ve always believed colored glass to be better, as the bacteria is sensitive to light. Any more information you can share about colored glass leaching would be much appreciated. Thank you!
    Nick F.
    nfulwiler@hotmail

    • Kim
      December 23, 2013

      Nick you are correct re: bacteria & light. No issues at all with colored glass. Beer is also a fermented product and is never bottled in clear glass, always colored due to light.

  19. Omar
    December 28, 2013

    Hi I need advice from the experts;

    I just bottled my first batch of Kambucha using my empty store-bought bottles that I’ve collected with time. (Buying them daily gets expensive!)

    I will leave out the brand name of the kambucha product I used for specific reasons, since I don’t feel qualified to promote myself.

    Your recipe is very straight forward and self explained. Now that I’m in the bottling step of the process I need your advice since I feel I could have let the kambucha sit a bit longer to gain that extra oomph of flavor to my batch. I think it is still a bit too sweet for my taste and ‘weak’ for lack of a better word. Two weeks into the process and already took out the scoby and made a fresh batch which is now brewing. The baby scoby looked great and that is part of the reason I went ahead and bottled the fist batch (with out sampling first…grrr!) Will the extra 2-3 days bottled in a warm, dark place give it some extra taste I’m looking for?

    I think I’m better off waiting for my second batch to brew to get the flavor I’m expecting. Any advice, please?

    • Halle Cottis
      December 31, 2013

      Yes, the second brew (the soda kombucha) will add in a tremendous amount of flavor. Try adding some berries too! Also if it is to sweet, allow it to brew a bit longer.

  20. Greg
    January 7, 2014

    I just made my first batch. I fermented it for 11 days. It tasted fine so I decided to bottle it. Doesn’t appear to have developed much of a baby scoby…is that normal? It looks like I could pull one off of it but I don’t want to tear it. I added about 25oz pure blueberry juice to it. I put some in the fridge right away and some in a second ferment.
    I put the mother in a canning jar in a cupboard with some of the regular kombucha. How long can I store the mother before I have to do another batch? Thanks for all your help!

  21. Health Advocate
    January 10, 2014

    Great article… just a thought…how do you sanitise the jars and equipment?

  22. Kathy
    February 8, 2014

    I’m wondering where the best place to purchase bottles is?

    • Connie Jo
      March 24, 2014

      I found my bottles on Craigslist. Green, Grolsch beer bottles. Sanitized and soaked in a vinegar water solution rinsed then put in the dish strainer. This article explains why, during the second fermentation, my bottles barely fizzed when I burped them. I didn’t fill them to the top! It was my first batch, so I’m okay with that. I’ll be transferring them to the fridge tonight. Thanks for the insight!

  23. WHitney
    June 5, 2014

    Hi there! Love your site first off! Second, I just bottled my Kombucha, but do not have any plastic lids. Should I NOT use metal. (I am using mason Jars) If not can I just store them on a shelf or fridge uncovered for a bit, or should I cover with cloth?

    • Halle Cottis
      June 6, 2014

      Yay, I wouldn’t use metal at all! It is best to cover them with the lids. Here is where you can buy them http://amzn.to/1mmmXWd

      If you need to cover them while you wait, I would use a cheesecloth or even some plastic wrap until the lids arrive. Enjoy your first kombucha batch! :)

  24. Martha Peebles
    June 10, 2014

    Help! I just finished my first batch of Kombucha. I removed the scoby and flavored the entire batch with organic juice and chia seeds, forgetting to keep some for my scoby. Now what do I store my scoby in? Can I just some of the tea that is flavored? Arrrgggg.

    • Halle Cottis
      June 11, 2014

      I wouldn’t add in the flavored tea. I would add some sweet tea and some vinegar to store it in.

  25. Kel
    June 25, 2014

    I made a wonderful first batch of Kombucha but then, as life got crazy, I never made a 2nd batch so my scobi (now with about 5 babies) has been sitting for about 3 months (covered with cloth at room temp) in about 1 cup or so of Komb. My question is…can I still use that to make more or has it been too long and now this Komb starter liquid would be too strong/over fermented for the next batch to taste right?? Thanks so much for any input!!!

  26. Davud
    July 22, 2014

    Hi, can i store my kombucha in a plastic spigoted container in the fridge or does it need to be bottled under pressure? Thanks! My first brew is going right now… can’t wait.

    • Halle Cottis
      July 24, 2014

      Glass is best, but yes, you can store with plastic spigots container. It will not be fizzy if it isn’t bottled for the second ferment though.

  27. Annette Paulsen
    July 22, 2014

    Hello, normally once I bottle my kombucha I wait 3 days without capping them then, cap & refrigerate. This did not happen this time & they were left for 10 days; should I throw away the batch or will it still be beneficial to me? Thank you, Annette

    • Halle Cottis
      July 24, 2014

      So they were not capped. I would cap them when they go for the second ferment for 3 days max and then put in the frigerator. I probably would toss.

  28. barbara price
    August 11, 2014

    I reuse old wine bottles for the second ferment and storing my kombucha in the fridge. I keep 2 gallons going at a time. I save corks from liqueur bottles – those that have a topper which makes it easier to pull them out. And I bought a bunch of those hinged bottle stoppers, too. For the brewing period, with the scoby, I use a 1 gal glass jar – you can find them on Amazon for under $20. Mine are older, from the days when restaurants got mayo in glass jars.

    Right now I’m testing making a simple syrup infused with ginger to add to my next brew. I want to enhance that ginger flavor. Instead of adding ginger slices to the batch at day 7, I’ll also try juicing the ginger for the extra heat.

    • Halle Cottis
      August 11, 2014

      Sounds interesting! Love the idea for the wine bottles! Keep us posted would you? :)

  29. Brad
    August 24, 2014

    So what’s the verdict on clear glass leaching chemicals into kombucha? Many sources say don’t brew in a colored vessel for this reason. Are all chemicals that leach harmful?

  30. Brad
    August 24, 2014

    Hey Kim. Trying to do some research to quell my concerns. Metals are generally used to color the glass. They are typically unreactive, so beer can be stored in the glass, but any chemist knows that strong enough acids can react with usual unreactive metals. Kombucha is more acidic than beer. I don’t know where these reactive threshold begins and how it varies for each type of bottle with varying coloring metals. I just keep seeing “don’t use colored” but no scientific reasoning for it. That lack of a scientific explanation shouldn’t be evidence of safety. Anyone know any more about this? If so, please post a reference for everyone to know of colored safety or lack thereof. Thanks

    • Halle Cottis
      August 25, 2014

      Thanks so much Brad for your research on this. I am working on a post to tackle all of these questions!I am in the research stage of the post, so could be a few weeks before I post. Thanks again :)

  31. Theresa
    September 9, 2014

    I just found 3 bottles of tea hiding in the back of my pantry. One has juice in it the other 2 don’t. They have been in there for over a year. Would they be safe to drink or should I just toss them? They all look and smell ok, little bit more of a vinegar scent.

    • Halle Cottis
      September 9, 2014

      Oh my goodness, I would toss them for sure! When in doubt, toss.

  32. tammy
    October 4, 2014

    hi, I just finished brewing my first batch and the second brew cycle. I added blueberries and refrigerated The batch is too sweet. Is it too late to do anything about it?

    • Halle Cottis
      October 6, 2014

      After you add blueberries allow it to ferment at room temperature for 2-3 days then refrigerate. If it is too sweet, you did not ferment long enough in the first ferment. Unfortunately, I would toss this batch and just allow your next batch to sit longer to get your desired strength.

  33. Christopher
    October 28, 2014

    Thank you for the tips and recipes just finished bottling my first batch and will start playing around with your recipes I’ll let you know how it goes :)

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