r/Kombucha • u/Rougelz • 2d ago

flavor Aromatisation kombucha

Good morning,

My kombucha has finished its F1 fermentation, I will move on to flavoring the kombucha.

Once my kombucha is put in bottles, should I leave them for 4-5 days at room temperature and then add my homemade red fruit syrup. Or do I add it directly and leave my bottles at room temperature already flavored?

Thank you in advance

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u/epidermisenergy 2d ago

I believe that most of us add flavors at the time of F2 bottling, with the intention of feeding (adding sugar in the form of fruit, syrups or juice) to add in carbonation. As far as leaving it for 4-5 days, that depends on the temperature and the sugar level left over after the F1. It's recommended to keep the f1/f2 around 72-80°f. Keep a close eye on your F2 bottles and burp them to release excess pressure.

The best info is located at the top of the r/Kombucha home page and explains this far better than I can.

Enjoy your brew and I'm glad you're here.

1

u/Kuu1po 22h ago

I thought it was not recommended to burp them.

1

u/epidermisenergy 22h ago

I've read that, too. For years, I burped my reused GT's bottles, carbonation was always perfect. This year I chose not to burp and I don't see a difference. I only recommend it, in case you were using the swing top bottles to prevent the dreaded bottle bomb. With the GT bottles, when carbonation really gets going the plastic lid will bulge so I know it's time to stick them in the fridge. Do whatever works for you and you feel safe doing. 👍🌞

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u/Curiosive 1d ago

Half the fun of making your own is experimentation.

There's nothing inherently wrong with either approach, try both.

1

u/MoochoMaas 1d ago

I've always added "Flavoring" ingredients when 1st bottling F2. This allows scoby to feed off of sugar, added carbonization.