Cream Soda Kombucha
Let’s do a second fermentation on our kombucha brew.
Feel free to adjust the fruit if desired. You can switch it out for a different one or leave it out completely.
I like to put my filled bottles of kombucha in a large cake pan to help ensure if any of my bottles leak or break that the kombucha isn’t going to end up all over my cupboard.
When you open your bottles after second fermentation is complete do so over a large bowl just in case you have a build up of fizz & you don’t lose any of our precious beverage. Allowing your bottles to sit in the refrigerator for 24 hours before opening them will also help the fizz from ending up all over the cupboard.
If you use a mason jar instead of a swing top bottle just know you may not end up with as much carbonation but you will want to place a piece of parchment paper under the lid so the kombucha doesn’t end up breaking down & falling into the beverage due to the acidity levels. Plastic lids do tend to allow some of the carbonation to escape but they will work in a pinch
If you are following a continuous brewing method be sure to leave at least 1/3 of your previous batch as your new starter tea
If you are following a one off brewing method be sure to reserve some of this batch to use as starter tea for your next batch
Equipment:
Swing top bottles or mason jar
Measuring spoons
Funnel
Plate
Long handled spoon
Ingredients:
16 oz of plain, unflavored Kombucha
1 TBSP Brown Sugar
1 tsp Vanilla Extract
Fresh, frozen, pureed or dehydrated Strawberries, optional
Instructions:
Cut up your strawberry pieces & place them in your bottle. Make sure the pieces are small enough that you will easily be able to get them out of the bottle. I like to aim for about 1 TBSP or pureed fruit or a few slices of fresh, frozen or dehydrated fruit.
Add 1 TBSP brown sugar to the bottle
Add 1 tsp vanilla to the bottle
Place the bottles to the side while you get your kombucha ready. Using clean hand place your SCOBY on a plate, remove any built up yeast strands & place it to the side. Give your kombucha a good stir to help ensure even carbonation
Fill your bottles leaving 1 inch of headspace
Do up the lids & gently “stir” the kombucha by tipping it upside down a few times. You don’t need to worry about the sugar dissolving
Place the filled bottles in a large pan & allow them to ferment for 1-3 days
After fermentation is complete place the bottles in the refrigerator for 24 hours to allow the carbonation to calm down before opening. When you are ready to open your bottles do so over a large bowl just in case any of our kombucha come shooting out of the bottle
Image of 3 bottles of cream soda kombucha in front of a continuous brewing vessel, a jar of vanilla extract & a container of brown sugar