In fact, the natural carbonation that occurs from the fermentation process is one of the things many Kombucha drinkers report enjoying the most. It can be a bit elusive though and a variety of techniques are suggested for increasing carbonation.
Here are some of the basics:
- Add 1 tsp of sugar or fruit/fruit juice to reactivate the yeast and yield higher carbonation.
- Remove as much air as possible from your bottles by filling to nearly the top and then capping.
- Excess carbonation can result in exploding glass – store your bottles in a box or other location where nobody will be hurt should that occur.
- Place bottles in the refrigerator to reduce the amount of carbonation. Or leave at room temperature to reinvigorate the carbonation.
- If left open, Kombucha, like soda, will go flat.
