On February 3rd, thirteen days after beginning the fermentation of the tea, I began bottling and carbonating the kombucha. This process consisted of 5 steps:
- Pour kombucha into airtight bottles
- Add additional sugar to kombucha
- Add additional flavour to kombucha
- Seal bottles
- Allow to carbonate for at least a week
For the sweetening/flavouring, I decided on lingonberry juice. My mentor Nathan Bird suggested the following ratio for the juice and sugar.
- 1 tbsp juice per pint of kombucha
- 1 tsp sugar per pint of kombucha
Additionally, after observing my trial run, my mentor advised that I leave only an inch or less of space between the surface of the kombucha and the cap; the less space, the faster it carbonates.
Pouring the Kombucha
The glass jar I used for carbonation had a spigot which assisted in filling the bottles. The brew filled four 16 fl oz (1 pint) bottles, and, as per Nathan's advice, each was filled with approximately ½ - 1 inch of space at the top.
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| Filling the bottles |
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| The filled bottles, 1 pint each |
Sweetening and Flavouring the Tea
Approximately 1 teaspoon of sugar and 2 tablespoons of lingonberry juice were used per pint.
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| Mixing in the sugar |
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Adding in the juice
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Sealing and Carbonating
The bottles were closed and placed next to the rest of the kombucha for carbonation. The kombucha should be ready within two weeks
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| Flavouring finished |
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| Sealed and ready for carbonation |
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| Carbonating |
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