Homebrewers of kombucha will experience occasional bottles and recipes that are just TOO fizzy. Have you opened a bottle like mine? I’m happy to share some tips for reigning in extra-bold kombucha fizz.
Adjust Fruit and Sugar
Most too-fizzy kombuchas are the result of too much fruit and/or sugar in the flavoring process. Next attempt, cut your fruit flavor in half. I’ve found raspberries and mangoes to be the most fizz-producing fruit additions. Also re-consider how much sugar goes into your fresh sweetened tea.
If your kombucha is in too warm of an environment, it may accelerate fermentation. For me, it means that my summer kombuchas are typically fizzier than my winter brews. I adjust by reducing the amount of time during the second fermentation, or flavoring step. You may also physically re-locate your kombucha to a cooler area of your home.
Sometimes, high pressure in kombucha can build up very quickly. Ensure you aren’t flavoring kombucha for more than 7 days before refrigeration. Try reducing the days of your second fermentation to control fizz.
Remember to Burp
It is easy to forget how beneficial a good burp is. Read more about burping kombucha to control pressure in my blog post.
Bag & BoWl TRick
Have an ultra-fizzy kombucha that you just want to drink? Put your bottle in a bowl and cover with a plastic bag, as shown in this video 🍾