![]() Great option: Specialty bottles (Stout, Boston Round, Ring-Neck, etc.) If you lose your caps, read my section on caps below to find out what types of caps are compatible with these bottles. Tips on removing labels from recycled store-bought bottles Use rubber grippers to help you seal them up tight! Those help keep carbonation in theīottle. Paper/plastic liners on the inner portion of the cap. Those are crucial to holding in carbonation. The caps are really what you want to pay attention to with these, since I’ve only ever recycled GT Synergy, Health-Ade and Kevita bottles, but those are fantastic Great option: Recycled store-bought kombucha bottles (GT, Health-Ade, etc.) Or getģ2-oz/liter ones if you want larger bottles. You can even get them with ceramic tops (which have a nicerįeel than the plastic-topped ones I link above, but I don't notice a difference in quality). The flip-topsĬan also be a bit difficult to open at first (especially if you have joint pain issues), but it getsĮasier as you "break them in" over time. There aren’t a ton ofĭownsides with these bottles aside from the fact that they’re a little pricey per piece. These* are really common with a lot of home brewers, and with good reason! They’re some of theīest bottles you can use for F2. Great option: Flip-top bottles (also informally called Grolsch bottles) Recycled beer bottles (see more details below for exceptions and best practices on these) ![]() Square bottles (the shape doesn’t lend itself well to handling pressure and makes it more prone to explosions) But you should still steer clear of:ĭecorative, colored glass that’s not meant to hold liquids Keeping your F2 bottles in a closed cabinet or cooler (without ice) will prevent glass from shattering everywhere and contain the liquid mess if something does happen to go wrong. If you use thin glass or poor-quality glass, you could have a mess on your hands if the carbonation builds and the glass can’t handle it. You’re brewing a carbonated beverage and it’s a living thing, so it can be difficult to achieve perfect consistency every single time. I really want to stress the importance of using good-quality bottles and caps for second fermentation. You should also avoid square-shaped bottles since those are more prone to explosions. Poor quality or thin glass can actually be dangerous for F2 if the pressure in the bottle builds up too much. That’s what’ll allow you to trap the carbonation into the liquid as your brew ferments in the bottle. You want a cap that can be secured tightly enough to make an airtight seal. So below, we’ll walk through different containers you can use for F2.įor F2, you want good-quality, food-grade glass that’s thick enough to handle high pressure contents. Go here to learn more about the F1 process and here to learn about the best type of vessel to use for F1.Ģnd fermentation (F2) is when you flavor your kombucha and bottle it for around 3-4 days at room temperature to create carbonation. At the end of first fermentation, you’ll have unflavored, largely un-carbonated kombucha. Great option: Recycled store-bought kombucha bottlesīut before we get started, just a quick refresher on the two phases of kombucha fermentation:ġst fermentation (F1) is when your sweet tea ferments and is transformed into kombucha by the starter culture and a SCOBY. Sections below, or you can just keep scrolling: You can use these markers to jump down to any of the Learn about my favorite kinds of bottles to use for building ![]() ![]() Second fermentation is where the fizz is at! And here, you’ll ![]()
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