We’ve all been there. We’ve brewed our Kombucha, we’ve added our flavoring, we’ve bottled it for the second ferment (2F), and waited patiently – only to open a bottle, and zilch, noda, nil…not a single bubble! Wait…What happened?? I’ve actually stared at this flat brew with this perplexed look like, who did this? This isn’t right!!
If you’re anything like me, it’s ALL about the fizz!
I love a perfectly carbonated bottle so much that I actually drink it out of a champagne flute!
So what happened? Why didn’t my second ferment have any bubbles? What did I do wrong?
There is a process that happens when you ferment. It’s technical like science! So to break it down in terms that I can understand it starts with the scoby! In order for the scoby to grow it needs 2 main ingredients… yeast and sugar. You know where the sugar comes from, however, you may be wondering where the yeast comes from? The yeast is created by the nitrogen in the tea. There are various strains of yeast and bacteria found in the scoby, mainly: Saccharomycodes ludwigii, s. apiculatus, Schizosaccharomyces pombe, Zygosaccharomyes, and Saccharomyces cerevisiae. The strains produced can vary from one scoby to another.
The carbonation or “fizz” is created by the yeast. In a natural process, the yeast eats the sugar and converts it to glucose. If your brew is lacking sugar you’re not going to have many bubbles or it’ll be completely flat.
Your brew should be slightly sweet when you bottle it. If your kombucha brew is too sweet, you run the risk of checking on it and finding it exploded all over the place! We won’t mention any names…but someone has personally experienced this ;)…you can guess, I’m sure. Remember, timing is everything!
If you find your brew leaning towards the sour side, adding a small amount of sugar to your second ferment (2F) will ensure that you’ll have the carbonation you desire.
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