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Kombucha Second Fermentation: How to Add Flavor and Fizz
If you’re learning how to make kombucha at home, second fermentation is the step where you add flavor, natural carbonation, personality and even functionality to your drink.
What is kombucha second fermentation?
Second fermentation happens without primary culture and after your kombucha is ready from the first fermentation with starter and SCOBY. When kombucha from first fermentation is ready to drink, you pour it in a second fermentation bottle (it is important to remove the SCOBY!).
Then you add ingredients like fruit, juice, or herbs.
How to do Second Fermentation
- Start with finished kombucha (from first/primary fermentation, without SCOBY)
- Pour into airtight/wide-mouth bottles
- Add fruits or juice
- Close tightly
- Leave at room temperature for 2–5 days
- You have to watch out — fermentation builds pressure, especially if you’ve added fruits with higher sugar content. The pressure can increase quickly, so by opening it regularly, you can release it.
- Strain it and bottle it.
- Refrigerate before serving.
Why Do Second Fermentation?
- Add natural and deeper flavor to kombucha
- Increase carbonation without artificial CO₂
- Customize your kombucha to your taste
- Get a more functional, nutrient-rich drink
Tips for Better Second Fermentation
- Use strong, airtight bottles
- Open carefully (pressure builds up)
- Shorter fermentation = less sour, longer = more fizzy
- Fruit = faster fermentation
Make It Your Own
Second fermentation is where kombucha becomes your own — you can experiment, create functional drinks, and adjust everything to your taste.
🍇 Recipe: Aronia Kombucha (2 Variations)
This recipe was shared with us by Nina One with Nature. It is a slightly more intense second fermentation- with more fruits and juice and it is a functional version — rich in natural compounds and flavor.
Option 1: Aronia + Apple
- kombucha
- aronia berries
- apple pieces
Option 2: Aronia + Orange
- kombucha
- aronia
- fresh orange
👉 Add ingredients, mix it, pour kombucha over, seal and leave for 1–3 days. Strain and bottle it.
Because these ingredients are more active and naturally rich in sugars, fermentation can be faster and stronger, so shorter time is often enough.
👉 Learn how to start brewing: How to make kombucha at home
If you’d like to go a step further, explore our learning resources, tools, and recipes designed to support everyday fermentation—at your own pace.
Visit our Learn Center
Learn how to brew your own tangy, fizzy kombucha at home and care for the SCOBY.
Everything you need
to make kombucha at home:
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