Step 1

Add whole fruit or 1/4-1/3 pureed/juiced fruit to each bottle

Step 2

Remove your SCOBY and 2 cups of kombucha to use as a starter for your next batch

Step 3

Stir the remaining kombucha to evenly distribute the yeast and bacteria, making your second fermentation more consistent

Step 4

Fill the container, leaving 1/2-1 inch of head-space at the top

Step 5

Seal tightly and allow to ferment for 2-3 days

Step 6

Once completed, move to the fridge before tasting. The cold will help prevent the bottles from spraying everywhere once opened

Step 7

If it's still not fizzy enough, remove from fridge and repeat the 2-day process, cool, and taste again