Have you ever tried to make your own Kombucha and wondered: Am I doing this right? Is this supposed to be happening? Is it supposed to be so bubbly and fizzy?
Is it fermenting properly or am I just doing something terribly wrong? I’ll cover these queries and some – but let me first start with the main question at hand
It is important to know these things in order to understand the process.
You do not need to be a prominent chemist, but you do need enough knowledge to keep yourself from falling ill – or wasting your time. So, find out more about this tasty treat.
Table of Contents
What Makes Kombucha Fizzy?
Why is Kombucha fizzy?
Well, explained very simply – because of carbonation. it is a chemical process during which Carbon Dioxide turns to a liquid state.
When some additional pressure is applied, this process occurs completely naturally.
So is Kombucha good if it is flat? And can you still drink it?
What Is The Difference Between Flat And Fizzy Kombucha?
When a drink is produced mechanically, like many of the ones you drink are, the bubbles are more prominent and even.
CO2 levels are higher and the bubbles are not natural.
You might prefer that taste which is very strong on the mouth. Unfortunately, if you enjoy this, you will not get this effect if your bubbles are handmade.
If you like your drinks to be more on the softer side, find out how to achieve the desired effect here
How To Make A Perfect Kombucha At Home?
If you enjoy learning visually, consider watching this video and this channel.
Firstly, use starter tea, not vinegar.
Starter tea is known as the Kombucha vinegar, so use this instead of other options to add acidity to your drink.
You will need about 2 cups per gallon. Yeast is tricky to work with but you will start noticing the more you make, the more you know. It’s just one of those things that need practice. So don’t stress too much.
Consider keeping your drink at room temperature until it is done – only then should you put it in the fridge to enjoy it during summer. Low temperatures will result in a low amount of yeast and good bacteria.
Keep in mind you will need to pay attention to this brew – you need to stir it before putting it in a container.
Your mixture also needs some sugar, but don’t use substitutes since it only serves to feed the yeast – not you.
However, if you wish to add some taste and spice it up – add some fruit.
Once you try it and actually like the taste, trust your gut. Literally. If you like it, bottle it and store it away. But don’t go overboard and drink all of it in one go.
The only drink you can drink whenever and in unlimited amounts is water.
Does Kombucha Need To Be Carbonated?
So we have covered steps, tips, tricks, and issues with making your own Kombucha.
We said it is safe to drink flat versions of Kombucha as well.
This section will answer any additional questions and concerns you have about this brew. What to do if it is flat, should you drink it or try again? And how to ensure your drink is fizzy if you prefer it that way?
How To Ensure Your Kombucha Is Fizzy?
If you find yourself craving that fizzy sound while opening a fresh batch of your homemade brew – follow these steps.
During the first phase of fermentation, your drink is lightly covered with some cloth. You will need to repeat the fermentation once again and trap those bubbles inside.
If you don’t, the bubbles will be gone since the CO2 will be free to roam around.
This carbonation is natural and will not be as fizzy as a store-bought drink – but it will be healthier. But good news – you can achieve a very similar outcome with just a few tricks.
Take your pre-carbonated drink, seal it in a bottle airtight – make sure no air can escape.
It is crucial to use the right bottles to achieve fizziness.
You can buy specially designed bottles for this purpose.
Mason jars aren’t gonna do the trick – no matter what your mother says.
Follow the bacteria growth, don’t stop it too early. If you leave your first fermentation going on for a long time, it will change the taste and lose the sweetness. And you don’t want that to happen.
The second fermentation needs more time, so give it 3-10 days according to this guide . If you are working on your brew during winter, try to find a warm place for it.
The guide recommends a temperature between 68 and 78 degrees Fahrenheit. Or just begin this quest during the hot summer days.
It doesn’t matter how much “stuff” is in the drink, don’t filter it until both fermentation processes are done. Your brew will thank you for it with its bubbles.
Sugar is crucial. The more fruit or sugar the yeast has, the more yeast will grow – and the more fizz you get.
And last but not least, educate yourself. Find out what recipe is best for your taste and what works. Find out what doesn’t and don’t be afraid to try things out. It is a drink after all, not a bomb.
You can add flavors, fruits, mix it with other drinks once it is done, and enjoy the cornucopia of flavor and fizz.
What To Do With Over-Carbonated Kombucha?
It is possible to have too much fizz, even if you don’t agree. You should use fruit to enhance flavor, but in case you had a bit too much fun with it and added too much – it will be too carbonated.
If there is too much yeast you should consider filtering it before the second fermentation but leave some yeast in.
Maybe lower the temperature as well so the yeast does not grow as fast. If you missed all these steps, have no fear – toss the bottle in the fridge.
So be careful when opening your first ever bottle and open it over a sink to avoid a potential mess.
If you suspect this might happen, burp your bottles! It will reduce the fizz and your worries about the bottle exploding. But there is a risk your yeast will not like it and the bubbles will die out and disappear.
So please, no shaking your bottle!
Think of your brew as an anxious being that needs to be left alone until it is ready. Don’t agitate or annoy it to come to life.
It will only create an illusion there is more fizz and your brew will be pouring itself down the drain in no time!