For many brewers, kombucha isn’t complete without the bubbles. If you're keen to learn how to make fizzy kombucha flavors, your booch brew must have a lot of yeast. And to coax yeast production during fermentation, you'll need to add sugar.
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What Makes Kombucha So Fizzy?
Kombucha contains sugar and yeast, two vital ingredients contributing to the fizz.
Homebrewed kombucha typically undergoes a two-stage fermentation process. During the first fermentation, a SCOBY and starter tea are mixed with a larger mixture of sweetened black tea. At room temperature, the yeast from the former two ingredients consumes the sweet tea’s sugar. This creates carbon dioxide, which creates bubbles.
The second fermentation involves flavoring (herbs, fresh fruit, fruit puree), optional sweetening, and sealing the fermented tea. The sealing of the drink prevents CO2 from escaping the mixture, and since the gas has nowhere to go, it reacts with the drink by carbonating it.
When brewing kombucha, it could take one to four days for bubbles to form, but it could take longer if the yeast isn’t reactive or the temperature is too cold.
5 Ways to Ensure a Fizzy Batch of Kombucha
A fizzy batch of kombucha has a mouthfeel that’s deliciously addictive. However, bubbles are not guaranteed in every homebrewed batch.
To increase your chances of getting a fizzy batch of kombucha every time, here are some ways to ensure your booch has that extra kick.
- Stir the brew before bottling it to ensure the presence of SCOBY sediment and starter tea in each serving.
- Leave a tiny 1-2 cm gap between the liquid and the lid of flip-top bottles or other containers.
- Enhance carbonation by keeping the kombucha outside the fridge at a temperature of 75-85°F (24-30°C).
- Steep the tea for longer, or use a stronger tea base. A more active tea will mean more nutrients to stimulate the yeast.
- Add thoroughly cleaned eggshells, which are full of calcium carbonate, baked at 200 degrees Fahrenheit for at least 10 minutes to encourage bubble growth.
What if My Kombucha Is Too Fizzy?
Like any other carbonated drink, an overly fizzy bottle of kombucha can explode when you open it. If your kombucha shows signs of unrelenting fizz, the best thing you can do is immediately put it in airtight glass bottles in the fridge.
The refrigerator slows the hyperactivity of the yeast and bacteria in the drink. This, naturally, causes a decrease in carbonation and will result in an overall less-fizzy drink.
Alternatively, slowly open the bottle to release pressure inside the kombucha. Not so much that you let the bottle and its contents explode, but not so little that no air gets released.
Should You Burp Kombucha Bottles?
Yes, burping kombucha after the second fermentation is an excellent way to release the CO2 pressure build-up. Burping kombucha means lightly opening the kombucha bottle or container to release air. This is a step many brewers do daily or when their kombucha shows signs of excess bubbling.
You don’t need much fizz in your flavored kombucha to make it worth drinking. Too much of it is challenging to deal with because of the risks of spillages and explosions. Some brewers skip burping kombucha to ensure a super fizzy bottle.
Why Isn’t My Kombucha Tea Carbonated?
Fermented kombucha may lack its distinct carbonation for a variety of reasons.
Here are some common reasons why your kombucha isn’t as carbonated as you’d like:
- You didn’t add enough sugar, fruit, or puree in the second fermentation
- The container isn’t airtight
- It wasn’t fermented at room temp (75-85 degrees F)
- The yeast is a bad batch and can’t carbonate
- You need to wait a little bit longer
- You didn’t stir the kombucha before bottling it
- You over-burped the homemade kombucha
- The starter tea isn’t strong enough
- You need a new SCOBY
Some of these problems are easily corrected, so feel free to make the necessary adjustments and evaluate whether you can achieve your desired fizziness in the next batch.
Is It Okay to Drink Flat Kombucha?
It’s absolutely fine to drink flat kombucha. The carbonation (or lack thereof) doesn’t alter the health benefits of kombucha. It’s merely a matter of textural preference. Some like the carbonated kombucha, others don’t— it’s all personal preference.