No matter how you want to flavor a second ferment – or if you even want it to be flavored at all – you need time if you want a good fizz. The amount of fizz and carbonation you create in kombucha boils down to three main factors: time, a 100% seal, and sugar. Three Requirements to Make Fizzy Kombucha (And if you’re not into kombucha, try healthy homemade lemonade for a tasty summer treat!) Then come back to this post, so you can learn the art of a second ferment and create some serious fizz!
#Synergy kombucha flavors how to#
There I show you how to build your own brewing system on the cheap, using supplies you might already have on hand. If you’re new to kombucha, go back to this DIY kombucha recipe post. I assure you that brewing kombucha and making a second ferment is not as hard as it sounds, but it’s always best to start at the beginning so you understand what exactly is going on. If you’ve never made kombucha before, this post might seem like Greek. I definitely get more carbonation when I use this blend of green and black tea, versus using oolong tea.īut in order to get the fizz my husband misses (and really enjoys), I need a second ferment. Lots of variables come into play, but I’ve noticed that the type of tea you use is important. If you fall somewhere in the middle between no fizz and lots of fizz, know that you can get some fizz and carbonation in the first ferment alone. Her family loves the fizz, but they know that soda is not only expensive, but it contains lots of unhealthy stuff too. One member from my Grocery Budget Bootcamp course recently told me that they’re taking all the money they’re saving by NOT buying soda, and investing it into whatever they need in order to make kombucha instead. My husband though is a HUGE fizz fan and I know he’s not alone.
#Synergy kombucha flavors plus#
Plus my continuous brewing system allows me to have kombucha, literally on tap, whenever I want. I like the flavor of kombucha from the first ferment alone when I add herbs, and right now I’m totally into rose hip and hibiscus kombucha. I think it’s really funny hearing him say he misses the fizz because I’m not a fizz girl. Right now with summer knocking on the door, strawberry lemonade kombucha is the flavor of the month!
He does miss the fizz though, so I make it a point to make second ferments of kombucha to help him with that. Reading about the harmful effects of high fructose corn syrup is what finally nailed that coffin shut for good. It was a major turning point when he traded store-bought Hot Pockets for homemade hot pockets instead!Īnd while he still enjoys the occasional salt and vinegar potato chip, he really truly gave up soda years ago. Crumbs and I joke that he’s come a long way since his Pepsi, Dorito and Hot Pocket days in college.
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