All Right We Are More Than 10 Days Later Which Means 2nd Ferment!

This is part 2 in my latest Kombucha brewing shenanigans. You can check out Making Kombucha Homebrew + Easy Recipe | Part 1
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Here We Are Making Fruit Puree and Bottling

Our latest trip to the supermarket I spotted some nice looking raspberries and a some yellow peaches that looked ripe and smelt great.

So raspberry + peach Kombucha it is!

After letting it simmer in a cup of water for maybe 5 minutes I mashed it up and pressed it through a mesh sieve to get just the juice.

Then with a funnel I divided and poured the juice into the bottoms of my empty bottles. Once this was done it's time to top them up with fresh Kombucha.

I have a feeling these are going be delicious!

and now it's time to bottle ferment which is known as second fermentation.

This second fermentation will last for a few days as I'm a big fan of carbonation. The fermentation continues in the bottle but being airtight there's nowhere for the CO2 to go, so the carbonation builds up! Just like a bottle of beer.

If you're not into carbonation then bottle ferment for a smaller amount of time, maybe a day or two then refrigerate to chill and serve.

How To Brew Kombucha

This is probably my favourite video on the subject. Very simple instructions, follow this guide and you'll do fine! This is the method I'm current following for my latest batch of booch.

Thanks for stopping by and we'll see you in the next one!

-Agr8buzz