Jun Kombucha, often referred to as the ‘champagne of kombucha,’ is a lighter, smoother cousin of the traditional kombucha brew. Made with green tea and honey, it ferments faster and has a more delicate flavor profile. While the first fermentation creates a mildly fizzy, tangy base, the second fermentation is where the real magic happens. This is when you add fruit, herbs, or spices to naturally carbonate the drink and infuse it with exciting flavors. If you’re a homebrewer or kombucha enthusiast, understanding how to master the second ferment of Jun Kombucha can elevate your brewing skills and help you craft beverages that are both probiotic-rich and delicious.
What Is Second Fermentation?
Understanding the Process
Second fermentation is the stage where you take your already fermented Jun Kombucha and transfer it to sealed bottles, adding flavoring ingredients. This process traps carbon dioxide, making the kombucha bubbly, and allows the added ingredients to infuse the brew with enhanced taste. The process usually takes 2 to 5 days at room temperature, depending on your desired level of fizz and flavor intensity.
Why Second Ferment?
There are several reasons why brewers choose to do a second ferment with Jun Kombucha:
- To naturally carbonate the drink and create effervescence
- To add fruity, herbal, or spicy flavors
- To increase the complexity and richness of taste
- To improve shelf life and reduce residual sugar
What You Need for Second Fermentation
Essential Equipment
Before you begin the second fermentation, gather the necessary tools:
- Glass Bottles: Use swing-top bottles or mason jars with tight lids to trap carbonation.
- Funnel: To pour your Jun Kombucha cleanly into the bottles.
- Strainer: To filter out any floating yeast strands from the first ferment.
- Measuring Cups: To portion your fruit, juice, or herbs accurately.
Flavoring Ingredients
When it comes to flavoring your Jun Kombucha during second fermentation, the possibilities are endless. Some popular options include:
- Fresh fruits like strawberries, mangoes, peaches, and blueberries
- Citrus zest or juice such as lemon, lime, or orange
- Herbs like mint, basil, or rosemary
- Spices such as ginger, cinnamon, or cloves
- Fruit juices (100% pure, without additives)
Always ensure your ingredients are clean and cut into small pieces to maximize flavor extraction.
Step-by-Step Guide to Jun Kombucha Second Ferment
Step 1: Prepare the First Ferment
Make sure your Jun Kombucha has completed its first fermentation. It should taste slightly tart, mildly sweet, and still carry the flavor of green tea and honey. Remove the SCOBY and about 1 cup of starter liquid if you plan to brew another batch. Use a strainer to remove loose yeast strands.
Step 2: Flavor Your Bottles
Add your flavoring ingredients to the bottom of each bottle. A good rule of thumb is to use about 12 tablespoons of chopped fruit or 23 tablespoons of juice per 16 oz bottle. If using herbs or spices, a few leaves or small slices will be enough. Avoid overloading bottles as too much sugar or pulp can lead to excessive pressure or even explosions.
Step 3: Fill the Bottles
Using a funnel, pour the strained Jun Kombucha into each bottle, leaving about one inch of headspace at the top. This space allows for the build-up of carbonation. Seal the bottles tightly to prevent gas from escaping.
Step 4: Store at Room Temperature
Place the sealed bottles in a dark, room-temperature location (6575°F or 1824°C) for 25 days. Check the carbonation level daily by carefully opening one bottle (a tester). If it fizzes upon opening and tastes good, it’s ready for refrigeration. Be cautious when opening as pressure can build rapidly.
Step 5: Refrigerate and Enjoy
Once your Jun Kombucha has reached the desired level of carbonation and flavor, move the bottles to the refrigerator. Chilling the kombucha slows fermentation and preserves the taste. Serve cold and enjoy your homemade fizzy drink!
Tips for Successful Second Fermentation
Control Sweetness and Carbonation
The amount of natural sugar in your fruit or juice will affect the carbonation level. Sweeter additions will ferment more rapidly and create more gas, which is great for fizzy results but can be risky if not monitored. To avoid over-carbonation:
- Do not overfill bottles or use too much fruit
- Check bottles daily and ‘burp’ them to release gas if needed
- Store bottles in a container or box in case of spills
Use Fresh and Clean Ingredients
Always wash fruits and herbs thoroughly before use. Organic options are preferable to avoid pesticides that could interfere with fermentation. Cut ingredients into small pieces to increase surface area and flavor absorption.
Experiment with Flavors
Second fermentation is your chance to get creative. Try unique combinations like:
- Pineapple + mint
- Peach + ginger
- Lemon + basil
- Orange + cinnamon
- Apple + cloves
Keep a log of what you used and the results, so you can replicate or tweak recipes in future brews.
Common Issues and How to Solve Them
No Fizz
If your second ferment lacks carbonation, it could be due to low sugar content or improper sealing. Try adding a small amount of raw honey or juice and ensure your bottle lids are tightly closed.
Too Much Pressure
If bottles pop open with too much force or overflow, they’ve over-carbonated. Always ‘burp’ your bottles daily during second fermentation and reduce fruit quantity if this happens regularly.
Off Flavors
Strange or unpleasant tastes may arise from over-fermentation, unclean ingredients, or poor storage. Ensure your tools are sterilized, and use only fresh, quality ingredients. Store the kombucha away from direct sunlight and heat.
Storing and Serving Jun Kombucha
How Long Does It Last?
After refrigeration, Jun Kombucha can last for several weeks. However, the flavors will continue to evolve over time. It’s best consumed within 1 to 2 weeks for optimal taste and fizz. Always open slowly, as carbonation can increase with time.
Serving Tips
- Serve cold for the best experience
- Use a fine strainer when pouring to remove pulp or sediment
- Garnish with a slice of fruit or herb leaf for presentation
Mastering the second fermentation of Jun Kombucha opens up a world of flavorful possibilities. It’s a fun, rewarding process that combines health, creativity, and refreshment. Whether you enjoy floral, spicy, or fruity profiles, the second ferment allows you to customize your kombucha just the way you like it. With the right ingredients, attention to detail, and a spirit of experimentation, your next batch of Jun Kombucha could be your best one yet.