![]() ![]() ![]() If you use thin glass or poor-quality glass, you could have a mess on your hands if the carbonation builds and the glass can’t handle it. You’re brewing a carbonated beverage and it’s a living thing, so it can be difficult to achieve perfect consistency every single time. I really want to stress the importance of using good-quality bottles and caps for second fermentation. You should also avoid square-shaped bottles since those are more prone to explosions. Poor quality or thin glass can actually be dangerous for F2 if the pressure in the bottle builds up too much. That’s what’ll allow you to trap the carbonation into the liquid as your brew ferments in the bottle. You want a cap that can be secured tightly enough to make an airtight seal. So below, we’ll walk through different containers you can use for F2.įor F2, you want good-quality, food-grade glass that’s thick enough to handle high pressure contents. Go here to learn more about the F1 process and here to learn about the best type of vessel to use for F1.Ģnd fermentation (F2) is when you flavor your kombucha and bottle it for around 3-4 days at room temperature to create carbonation. At the end of first fermentation, you’ll have unflavored, largely un-carbonated kombucha. Great option: Recycled store-bought kombucha bottlesīut before we get started, just a quick refresher on the two phases of kombucha fermentation:ġst fermentation (F1) is when your sweet tea ferments and is transformed into kombucha by the starter culture and a SCOBY. Sections below, or you can just keep scrolling: You can use these markers to jump down to any of the Learn about my favorite kinds of bottles to use for building Second fermentation is where the fizz is at! And here, you’ll
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