Our Kombucha Series
We are half way through our kombucha series! In a few days, you will be enjoying some delicious and healthy kombucha.
Here is a list of our full kombucha series:
- What is kombucha and why is it so healthy for you? {Part 1}
- Learn how to brew kombucha with this easy step by step tutorial. {Part 2}
- My kombucha is done, now what?…And how to bottle kombucha tea {Part 3}
- A collection of kombucha recipes {Part 4}
Where To Purchase A Kombucha Starter Kit
If you are just getting started, make sure that you buy your kombucha starter kit from a reliable source.
- I got one of my starter kits here.
So let’s dive into today’s lesson, my kombucha is done, now what…and how to bottle your kombucha tea.
Your Brew Is Finally Done Fermenting, Now What?
Yes, your brew has FINALLY finished fermenting and you have the desired taste that you are looking for…now what? There are several simple steps to follow and in a few short days, you will be enjoying your first homemade kombucha!
There are several things to note:
- Do not use anything metal from this point on. Use plastic utensils and a plastic funnel. Metal will react with the kombucha.
- Before you remove your SCOBY, sanitize your hands with white vinegar. Do NOT use soap, you could kill your SCOBY.
- Sanitize your bottle with hot water or white vinegar. I ran mine through the dishwasher with no soap, just hot water.
- Clear glass ONLY! You can buy clear bottles here. These bottles are the exact bottles that I use, and I love them!
Ok, now that we have the basics covered, let’s start bottling some kombucha!
Removing the SCOBY
The first thing you want to do is remove the SCOBY from your kombucha.
Note that I have the “mother” SCOBY and a “baby” SCOBY. The original SCOBY that you used has created a baby. You need to remove both of these. Simply reach in with your clean hands and remove the two SCOBY cultures.
Your mother and baby might still be attached, like this one. You can either leave them attached or pull them apart.
Here is what your SCOBY will look like after you have removed it from the kombucha tea.
Simply put it in a clean jar with 1/2-2/3 cups of tea from this batch cover with a lid and store in your pantry until you are ready to brew your next batch of tea. This is called a SCOBY hotel.
I just take my SCOBY and 2/3 cups starter (tea from this batch) and place it into a clean jar and start the process all over again and start brewing a new batch.
What’s That Stuff Floating In My Kombucha?
When you are adding starter tea to your SCOBIES, you might notice some sediment in your jar of tea or some stingy like substances hanging off your ladle…This is NORMAL and is harmless!
If this bothers you, simply run your kombucha through a sieve or sifter and this will remove all of your floating objects from you kombucha. I leave mine in the tea. You get used to it the more you drink the kombucha! 🙂
Bottling Your Kombucha
Now place a funnel into your clean bottle and pour your kombucha right into the bottle. Fill the bottle almost to the top, leaving a maximum headspace of 1″ or less. The less you have the more carbonation that you will have.
Please note, NEVER shake kombucha, as it can explode. The higher you fill the bottle, the more likely you are going to need to burp your kombucha to relieve the gas bubbles a bit.
Once you have filled your kombucha bottles, place the lid on your kombucha. You have three options from this point.
- You can drink the kombucha as is and put in the refrigerator. It will have less fizz with this method but still taste amazing.
- You can cap the kombucha and store in a warm, dark place and allow it to sit for 2-3 days. This will create a really fizzy kombucha.
- You can make kombucha soda (recipe coming in the final post in this series).
If you decide to ferment your kombucha to get it a bit fizzier, simply place the cap on the kombucha and store in a warm, dark place for 2-3 days. I stored mine in the pantry.
Where Do I Store My Kombucha?
After 2-3 days remove your kombucha from the pantry (or your dark warm place) and place in the refrigerator. If your kombucha developed a baby SCOBY in the bottle, remove and toss and then drink.
Do not leave your kombucha in the pantry past the 2-3 day period. It is very important to move it to the refrigerator. This will stop the fermentation process completely.
That is it! You now know how to make your own kombucha! Not hard at all, was it?!!
Later this week we will dive into making kombucha “soda” (so easy to make) and I will also have a great list of amazing kombucha recipes for you all to try.
Share Your Thoughts
As always, let me know if you should have any questions!
How about it, are you ready to tackle brewing your first kombucha?
I transported my brew in its glass gallon jar for 9 hours but forgot the lid was metal!! Is my scoby going to be ok? Or is it now contaminated..? It’s been 2 days since I moved it but it seems to look ok.
It should be just fine Maral!
My scoby is too big for my container, is that ok? I have it brewing now, and the scoby is kind of running along the side of the container since it did not fit perfectly along the top. Is that OK? It is also in my kitchen right now right next to the window and has been for 2 days. AH! I have to move it, but the closet is not an ideal place, correct?
Thanks!
Hi Mary,
Your SCOBY is fine if it doesn’t fit the container, a new one will form that will fit it and you can use that one for future brews. It’s best if you move your kombucha out of the kitchen and out of direct sunlight. Doing so will create your optimal brew.
We just bottled our first batch of kombucha (after straining) and after the carbonation period there was a slimy substance similar to a stringy baby scoby in the bottle. What is this and how can we prevent this happening? We would appreciate any suggestions or help.
That is indeed the start of a new scoby. You can just remove it before you drink, but there is no real way to prevent this from happening. It’s a good sign that you did everything right! 🙂
Hi! I really appreciate you web site ! I made my first batch of kombucha and was reealky nervous but it came out great . I did my final fermentation with 3 bottles with blueberries and striwberrys and the other three are plain. I’m tasting one of the fruit ines now and it’s a bit vinagary. Is that normal ? It had been a little sweeter prior to the three day fermentation.
Thank you
Cindy
Hi Cindy! If it is too vinegary, try brewing it a little less next time and that will solve your issue.
Hi Halle,
Thanks for all this information :-). I second-fermented with grapefruit juice and mint leaves. It tastes good and worked out well, but I’m new at this…do you strain out the leaves and particulate stuff once it’s ready?
I don’t think it really matters. I just leave it all in there and drink around it
“Metal will react with the kombucha.” False.
There is absolutely nothing wrong with using stainless steel utensils or vessels. A Scoby is Yeast. If you can use stainless steel to brew beer then you can use it to make kombucha. Stainless steel is non ferrous and does not contain iron. It will not react with your kombucha in anyway. Plastics and wood ARE ferrous and can hold bacteria which runs a higher risk of contaminating your batch.
After my kombuch mixed with juice, then it keep into the fridge, can last for how long?
HI Halle, I have loved reading all the questions about kombucha. I am wondering if the little scoby that grew in my second ferment is healthy enough to use to start another batch of kombucha. Up until now I’ve tossed them all but if I could share these with friends I’d love to.
Thank you in advance.
Moe
Yes, you can use the little scoby, it will eventually grow to the size of the vessel that you put it in. Just be sure you include some starter tea (kombucha) with the scoby.
That’s great news! Thanks for all the info. ?
is it normal for scobies to form during the second fermentation after flavoring?
should they be disgarded or can they be used to make kombucha?
Yes this is normal and you can use them or hand them out to friends!
When I am doing the second fermentation and I have fresh fruit do I need to strain out the fruit before I put it in the fridge or can the fruit stay in the bottle till I drink it ? I guess what I’m trying to find out is will it go bad or get moldy or make me sick if I keep the fruit in there and just strain it out when I’m ready to drink it ? I have about four bottles liter bottles that have gone through second fermentation for about four days I then put them in the fridge but I have not strained out the fruit. Nice and fizzy and taste good I just don’t know if I need to pour everything through a strainer into yet another set of new bottles
Hey Lisa,
You can leave the fruit right in the bottle…it won’t hurt you. It ferments right with the drink, so totally safe to consume.
Hi Halle,
My questsions are on the stage of adding flavors to kombucha. How long is it safe to leave fresh fruit in the bottle, even after it’s refrigerated? And can I bottle the Kombucha after the second ferment, having strained out the fruit? I make kombucha for my friends and am concerned about the fruit going bad if left in the bottle for a week or more. Thanks!
Toss the baby scoby in yr just taking out of the fridge, are you serious, you can drink it down with yr mouthful of Kombucha tea,,,,, seriously dude’s…….. don’t toss it.