The secret to making bubbly kombucha | Second fermentation kombucha | Making apple cinnamon kombucha

The secret to making bubbly kombucha | Second fermentation kombucha | Making apple cinnamon kombucha

[@v-22]

Thank you! Great step by step.

[@Maryam-py8kl]

❤

[@Sbannmarie]

Love Kombucha

[@LittleFrenchyinBigTexas]

I have not tried apple cinnamon flavor. Interesting. You were good at pouring it without a funnel!

[@Moonsprouts]

Thank you! This batch was delicious, next time I think I'll wait to add the cinnamon until the second ferment is finished 💙💜

[@GailsSouthernLiving]

I have never tried this before. Excited to see the process. Thanks for sharing.

[@Moonsprouts]

It's a lot of fun! Thanks for stopping by Gail ❤

[@nikolaj88962]

Lep video 👌👏👏👏

[@summersweety1277]

Works well with fresh ginger root

[@leeantony]

I just made this flavor last night. I prefer fresh ginger juice over powder. Also, I don't find that burping the bottles is necessary if you use good quality bottles. I clean and stetilize old GT kombucha bottles.

[@eleanortroth7289]

thanks for the helpful video! Do you think it would be ok to leave out the ginger powder from the mixture, or does it play an important role in the second fermentation?

[@Moonsprouts]

Hi Eleanor! You can totally leave the ginger out. Sugar is the most important thing when it comes to the second fermentation.

[@Wildhareretreat]

I'm curious if adding the cinnamon after fermentation and only half a dose might yield more desirable results? Not that you're doing anything wrong! I've only made kombucha once. I've learned recently that I should add cinnamon after fermentation when it comes to wines.
Love your work! keep it up!

[@Moonsprouts]

I'll try that the next time I brew some with cinnamon! This batch turned out really yummy and bubbly, I did notice that when I add the cinnamon it reacts instantly with the kombucha and really foams up a lot... Interesting with the wine, do you use powdered cinnamon or cinnamon sticks? I've been wanting to try with cinnamon sticks but haven't gotten around to it. Thank you so much for watching!

[@ignaciobarcia1549]

Hi, I have been doing my own kombucha for a year and my skobies are healthy and multiplying but even after 3 or 4 weeks I end up with kombucha that's is too sweet. I am using a ratio of 7grms of tea and 70grms of sugar per liter. (some even suggest larger amounts) What ratio do you use for your first fermentation?

[@Moonsprouts]

Hello! I use about a cup and a half per half gallon mason jar, since the sugar is such an important element I would let it ferment a bit longer instead of cutting the sugar. I've let batches go for up to 2-3 months, and they were delicious but very tart!... After 4 weeks I would just give it a taste pretty regularly to see where your not so sweet spot is.

[@madelinehall8944]

My first fermentation is bubbling after 2 days. It looks like it is in the second fermentation. Foam or bubbles are covering my scoby. The coffee filter on top is damp. my apartment is very warm, also. Should I taste it?🎉🎉

[@CasaAcerolaParaty]

You could taste it anytime, no problem with that. Though probably after only 2 days it would be still too sweet.

[@hybrid4984]

Is it success if we just add more sugar for 2nd fermentation original flavor?

[@Moonsprouts]

Yes you can!

[@pacospete4299]

does the alcohol % rise with the second fermentation ?

[@dougstucki8253]

Not unless you let it sit for a really long time, to the point where it is more acidic than you want. Even then you will unlikely get above 2% ABV without adding different yeasts.

[@JTDIYM]

Are you 20 or 38? I can’t tell

[@shelleybechel2352]

❤