Flat Kombucha Help: How To Make Flat Kombucha Tea Fizzy?

Flat Kombucha, what do I do?

A lot of people have been asking, emailing, writing in this question, figured I’d do a quick video on it to solve your problem. That’s what I’m all about, making solutions. You can find more solutions to your Kombucha questions in our Youtube Channel.

Producing flat kombucha tea is normal. Many people just like it as it is. I like it, but I like experimenting and enhancing my booch, too. And don’t you just love it when you open your bottle and pour it in your glass, you can hear the fizz and see the bubbles? I love it! I even think it’s therapeutic. (Don’t worry. My doctor said I’m normal. I’m just a tea dork.)

If you have flat Kombucha, the first question I would ask you is: “what is your brewing process after you ferment, so if you’re using a continuous brewing system like this,your Kombucha is fermented, and now what? The thing is, when I’m enjoying my Kombucha from the spicket and drinking it, I don’t have the fizz. An easy solution is continue to enjoy your Kombucha from the spicket, right from the tap, that’s awesome, and if you want to experiment with bottling your Kombucha, that gives you the opportunity to get some fizz going.

Why? Well, the fizz of Kombucha is really from the yeast, the anaerobic part of the yeast converting the sugar into, continuing to convert into
ethanol, which is alcohol, then the bacteria converts the ethanol a little bit, into good acid, gives it that vinegary taste and CO2.

Now this does happen sometimes in your brewing system, or when you’re Fizzy Kombuchabrewing Kombucha in a pickle jar even, but when you’re brew
ing Kombucha
, what happens? The top is a breathable top, right? You’re covering it with a paper towel or Muslim cloth or whatever you choose to do, and that CO2, while it might be being produced, it’s being lost as well through a breathable
container. When you bottle your
Kombucha, you are still getting that CO2, a little more of that CO2, because that’s when it really starts acting, but now the CO2 can’t escape because it’s bottled, it’s topped off.

Flat Kombucha Help 1: Do a Secondary Fermentation

So yes, my first advice then would be, do a secondary fermentation in a bottle, what do I mean by that? Well not only are you bottling Kombucha tea, but you’re leaving your Kombucha tea at room temperature, at room temperature, even above room temperature, what I mean by that is 70 degrees and higher, you can’t go wrong with 76 degrees either guys.

So if you live in a warmer climate, great, if you want to use your Kombucha heating mat, so then use on the bottles, greater, but people that I’ve spoken to say that, well I go to bottle my Kombucha tea and still no fizz. I asked them exactly what they’re doing, and they say they bottle their Kombucha tea and then put it in the refrigerator. When you put something in the refrigerator, especially Kombucha, you’re pretty much cutting off the activity of the yeast and the bacteria, so they’re not dead, but they’re not active anymore. The yeast is not continuing to convert that sugar.

Flat Kombucha Help 2: Mix it with Club Soda

Flat Kombucha

This used to be flat. But I added ginger and now it’s fizzy!

The second tip is to add your flat Kombucha to some club soda, boom! You got fizzy Kombucha!

Flat Kombucha Help 3: An extra sugar

The last tip is to introduce a little extra sugar and specifically glucose. When we talk about sugar, we’re talking about fructose and glucose, that’s sucrose, regular sugar, or even evaporated cane juice sugar, gets broken down into fructose and glucose, that takes a little time so what we want to do is, we really are interested in the glucose part of the sugar, especially when we talk about fizziness. So you can just pick up some dextrose and glucose, it’s kind of the same thing, and add a little bit, and when I mean a little bit, I mean a little bit, I’m talking about an eighth a teaspoon per 16 ounce bottle.

Flat Kombucha Help : Add some extra source of sugar

Adding other extra source of sugar can also give your kombucha more fizz. Ginger root, raisins and craisins work really well. Plus, it will give your k-tea some flavor. Let it ferment for 2-3 days and see if that gives you fizz.

So, that’s it. I hope you enjoyed the video! If you have tried any of these flat kombucha help, let me know how it turned out in the comment section below!

Happy brewin’,

Dave 🙂

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