It s essentially bottle conditioning similar to how in beer and champagne making you add a little bit of priming sugar then seal it up to let yeasts eat up the sugar and convert it into carbon.
Coffee kombucha second ferment.
Once the coffee mixture has cooled add the kombucha and scoby to the brewing vessel.
If other posters have deemed your problem to be mold.
Twelve hours later remove coffee bag and lightly squeeze bag over jar vessel to capture remaining liquid.
Allow the jar to sit undisturbed at room temperature out of direct sunlight for 5 to 10 days.
There are two main fermentation phases when making homemade kombucha.
It looks like you are trying to determine if your kombucha may have mold or has somehow gone bad.
The remaining kombucha is the portion you will bottle.
Compost or discard grounds.
A coffee fermentation seems to be a bit messier than a normal kombucha fermentation.
Place airtight lids on the glass jars and leave at room temperature for an additional 24 48 hours for a second ferment.
The coffee will stain the scoby and throw it into such an unhealthy state that it won t be worth trying to salvage.
After the second fermentation is done your coffee kombucha is ready to go.
Pour the brewed coffee kombucha into quart size mason jars or bottles for the second ferment.
If your coffee kombucha comes out too bitter you can sweeten it right before the second fermentation with stevia.
How to secondary ferment kombucha.
Divide the simple syrup and stevia evenly between the jars or bottles.
Add coffee bag and put in refrigerator.
Filter coffee into another container through a paper coffee filter to remove any sediments.
The one on the left is a normal healthy example.
Or not mold please update the post flair accordingly keeping the post flair up to date lets other redditors know what mold actually looks like.
The one on the right is after fermenting coffee for just 2 weeks.
Coffee beans chia seeds cocoa powder spirulina.
To begin secondary fermentation remove the scoby from your kombucha reserve about two cups of the mother tea and place both back into the fermentation jar.
Filter it through cheesecloth if you want to remove any floating bits first.
I do not recommend using coffee in the first fermentation.
This is when you transform sweet tea into tart and delicious kombucha see our guide to homemade kombucha here.
Pour back into jar vessel.
If so check our wiki page on troubleshooting kombucha problems.
This is when you carbonate and flavor the kombucha by adding sugars and flavors then bottling it.
We will explore the best ingredients for your second fermentation kombucha go over basic rules for flavoring your second fermentation kombucha and finally work on flavor pairings to make the best kombucha you ve ever had.
Fill jar vessel with 54 oz 1 6 liters of cold water.
Second fermentation is the process through which you flavor your brew and put it into a sealed container which traps carbonation into the liquid.