How to Carbonate Flat Kombucha: Boosting Fizziness with a Simple Method
Are you familiar with the art of kombucha brewing? If so, you’re likely aware that sometimes kombucha goes flat. When this happens you need to know the trick on how to carbonate flat kombucha. We do know that the live yeasts in your brew consume the sugar in your sweet tea and convert it into carbon dioxide. This fermentation process takes place during the first fermentation (F1) in your brewing vessel and continues during the second fermentation (F2) in the bottle. But did you know that you can further enhance the carbonation of your kombucha, even after refrigeration?
Set Bottles in Room Temp
By simply leaving your sealed homemade kombucha bottles at room temperature for a few hours to a few days, you can reactivate the yeasts and stimulate them to consume the remaining sugars, resulting in increased carbon dioxide production. As long as the bottle remains airtight, you’ll notice a delightful boost in fizziness. If you want to get extra fizziness you can add some cane sugar to the chilled bottles prior to letting them sit at room temp. This should add additional carbonation over additional F2 Fermentation time.
This technique proves useful in a couple of scenarios. Let’s say you refrigerated a batch of kombucha after the second fermentation for a few days days, only to find that it lacks the optimal level of carbonation when you get ready to drink a bottle. No need for concern. You can take the remaining bottles from that batch out of the fridge and allow them to sit at room temperature for an additional day or two. This will help elevate the carbonation. Just remember to refrigerate the bottles again before opening to avoid any messy surprises. Cold liquids retain carbonation better than those at room temperature, ensuring a satisfying drinking experience.
Opened but Unfinished Bottles
Additionally, this method comes in handy if you open a bottle of kombucha but don’t finish it, only to find it flat later on. To re-carbonate it, simply seal the bottle and let it sit for a few hours. You’ll notice a revival of the lost carbonation. Keep in mind that the kombucha may be slightly less sweet than when you first opened it, as the yeast consumes the sugar to produce CO2. Nevertheless, this is a small trade-off compared to having flat kombucha.
Caveat with Store-Bought Kombucha
It’s important to note that this technique primarily applies to homebrewed kombucha. Store-bought kombucha may not respond the same way. This is due to the use of yeast inhibitors or different fermentation practices employed by manufacturers. While they claim to be raw products, the accuracy of such labels isn’t regulated by the FDA. Therefore, depending on the brand of kombucha you purchase, re-carbonation may or may not be possible once it goes flat.
Discover the secret to reviving the fizziness of your kombucha and enjoy a refreshing and effervescent beverage. Have you tried this technique with your homemade kombucha? Share your experience with us! Happy Brewing y’all!
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