Fizzy Enough for `Ya?

Too Fizzy Kombucha

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.

Check Temperatures

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.

Fermentation Time

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.

More from The Booch Witch:

May Flowers Kombucha Recipe

May Flowers: Springtime Kombucha Recipe

Flavor homemade kombucha with The Booch Witch’s May Flowers recipe. Take advantage of organic concentrate, like tart cherry, to compliment the sweet floral notes from easy-to-find spring flowers like violets and pansies.

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