Wow! Can you believe it’s Day 5 already?
I remember when you were just a little whipper snapper, dreams of Kombucha making in your head.
Now look at you. Practically bursting with knowledge, eager to start brewing.
“But wait!! What about bottling? And flavoring? You said those were the most fun parts.”
Oh yeah. I did say that. Okay, let’s talk bottles.
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Bottling & Flavoring
I always PREFER to use recycled glass bottles. Water bottles, juice bottles, even spaghetti or jam jars will do in a pinch.
Once you have bottles, decide on flavorings. Small pieces of fresh berries or the juice of any fruit, slices of ginger, fresh flowers or herbs are all excellent starting points for experimentation.
Before you begin bottling, if you are using the Batch Brew Method, you must remove the SCOBYs to another glass container so they will be ready for the next brew. Speaking of which, scoop 2 full cups of finished KT over the SCOBY and make sure it is completely submerged in liquid. That KT becomes starter liquid for the next batch.
Put your chosen flavoring directly into your bottles, place a funnel in the mouth of your first bottle and slowly decant your brewing vessel into the bottles until it is empty.
Or, if you are Continuous Brewing, then you can just hold your bottle under the spigot.
Cap the filled bottles, and leave in a dark place for 1-3 days, checking for built up carbonation every day or so, then move to the fridge to keep from over-fermenting or exploding. Yes, exploding. Keep cold.
