Welcome to the 2nd fermentation! If you are looking for part 1 of kombucha fermentation, click here. I experimented a ginger berry flavor and mango pineapple flavor for my bottles. Each puree was good for about 3 bottles or so. Though there are many ways to create flavors for kombucha so have fun with it!
Ingredients
funnel
tea
another container for your scoby
Gingerberry
½ cup blueberries (i used frozen)
grated ginger
add a little water
Mango Pineapple
1 ¼ cup of mango (I used frozen)
1 can of pineapple juice
Instructions
To make the puree you will want to let your fruit defrost if using frozen fruit. I blended it in a blender and added about ¼ to 1/3 cup of the puree to a bottle.
SAVE YOUR SCOBY for another batch. Remove the scoby and 2 cups of kombucha from the brew and transfer it to another container. Keep at room temperature.
Stir the kombucha to mix around the yeast and bacteria to help keep consistent carbonation.
Use the funnel to pour the kombucha into your bottles. Leave ½ to 1 inch at the top of each bottle.
Seal tightly!
Let your bottles ferment for another 2-3 days in a dark spot at room temperature. The longer you keep the bottle at room temp, the more carbonation builds up. Put the bottles in the fridge.
TA DA it looks a little gross but most of them turned out the way i wanted it :)
