Kombucha Bottling 101 (Updated May 27, 2010)

What to do when you are done brewing your kombucha? One thing you can do is bottle your brew.

Why bottle?


Bottling, or a secondary fermentation, allows the yeast to feed on more of the sugar in your kombucha tea. This creates CO2, decreases the amount of sugar in your kombucha, and also makes your drink more carbonated and fizzy, which many people enjoy.

Here are some things to think about when choosing your bottle:
Good:

1. Glass bottles with narrow necks are the most common way to store fermented beverages.
   -old beer bottles* (their tight seals are ideal to create more fizz)
   -EZ Cap (Flip-Top) Beer Bottles
   -wine bottles (nice as a gift or if you're sharing!)
   -etc.

It's your choice:

1. Old kombucha bottles-Pro:
   -GT's now sells kombucha with plastic caps! Many kombucha brands now sell kombucha in reusable bottles.-Con:-In my experience, they sometimes leak, and air can escape more easily as opposed to beer bottles (air leakage can lead to decreased fizz).-If they came with metal caps (ex. the GT ones), the caps usually oxidize/rust easily
   
   
   GT's old metal caps


2. Old plastic bottles
   
   -Pros:
   -The plastic material allows for expansion (decreasing the chance of your bottle exploding).
   -The plastic bottles become hard after a couple of days, signaling that the yeast have consumed most of the sugars in the kombucha and that you are ready to refrigerate it.
   -Cons:
   -Plastics aren't good for the environment.
   -Re-using old plastic bottles could expose you to chemicals. (Especially because Kombucha Tea is acidic!)
   -Note:
   -Some people choose to do an initial secondary ferementation in plastic bottles and then transfer the kombucha into glass bottles for long-term storage. More information on this in the Two Stage Bottling Technique at Kombucha Balance.
   -My recommendation:
   -I don't use plastic bottles for my kombucha, but if you do, please re-use a plastic bottle only once!

DIRECTIONS

1. Optional: Add some flavors to your brew! Put in little pieces of cut up fruit, raisins, goji berries, etc. to your bottle, to add some zing and health benefits to your kombucha! They will provide some more sugars for the yeast to feed on, adding flavors and creating an additional fermentation. It's generally recommended not to add too much biological matter. And the smaller the pieces are, the more surface area that the yeast can act on.What also works well:
   -Citrus fruit peels (ex. grapefruit, lemon, lime, orange)
   -Fresh ginger
   -Jams/jellies/preserves
   Tip:
-If you are using raisins or dried fruit to flavor your kombucha, cut them up first!


2. Fill your bottle(s).-It is up to you on whether or not you would like to leave headroom. For more info, read my post Bottling and Headroom.


3. Cap your bottle(s).
   


4. Leave your bottle(s) out at room temperature for 1-2 days, 4-5 days, or longer.-Personally, I've been doing 4 days, but the time will vary depending on the brew/brewing conditions (ex. the temperature of the room).
   -*PLEASE* do not leave your bottles out for too long. Otherwise, too much CO2 may build up in your bottle, causing it to explode!


5. Refrigerate your kombucha!-If you bottled your kombucha in plastic bottles, the bottles should feel hard when it's ready to refrigerate them.
   -Refrigerating your kombucha will cause the yeast and bacteria to go dormant. Fermentation isn't completely stopped, but is slowed significantly.


6. Enjoy and drink your kombucha! Some people recommend dating your batches, but I always finish drinking my kombucha before the next batch comes around! :)

Note: Like soda, once opened, kombucha goes flat.

*A few comments about beer bottles*:

-If you drink beer, this is a great way to use up old bottles!
-They are easy to get for free. You can even get used ones for free (or cheaply) from restaurants, bars, etc.
-If you feel uncomfortable using old ones, you can buy new beer bottles at your local brewing store, although this is the more expensive route.
-Note- clean them well first!!! Go to your local homebrewing store and get a brush to scrub them out a bit. Then boil them, put them in the dishwasher, use Iodophor, or do whatever it is that will ensure removal of any hiding bacteria/places where bacteria can grow!-To cap your bottles, buying bottle caps are relatively cheap. I got a half pound of caps for only around $3-4 at the Modern Homebrew Emporium in Cambridge. And at only $14, the Red Baron Beer Bottle Capper is a good investment. Find it at your local brewing store or online.
-The one downside- I have to admit that going through bottle caps is not the best for the environment. If this is a concern for you, the EZ Cap (Flip-Top) beer bottles, which are refillable, may be the way to go.