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Second fermentation is an additional fermentation step to add excitement to your brew. Sugars are converted to acids, trace levels of alcohol and carbon dioxide gas which generates a huge amount of pressure, that's enough to cause cheap, low quality bottles to explode. This is why we launched these high quality bottles.
You can experiment with a range of different juices, whole fruit pieces, honey, herbs, spices and superfoods to create an endless range of different flavour and nutritional combinations. The fermentation helps to unlock nutritional compounds in your foods, making them more bioavailable but most appealing is it creates the most delicious probiotic fizzy drinks and milk kefir, low in sugar and much more economical and probiotic rich than store bought products.
There are lots of recipes ideas in our free NourishmeOrganics VIP Group here
2) Pour Mixture into Second Ferment Bottle, leaving 3 to 5 cm headspace and cap tightly.
3) Leave at room temperature for 2 to 7 days depending on the weather at the time i.e a warmer temperature will result in a faster second ferment ( the longer you leave the less sugar will be left but your brew will be more sour and potentially higher in alcohol**). We recommend tasting your brew daily to establish the taste that you like, and at this point you can end the ferment. Tasting is a good way to remind you to open and release any excess pressure in the bottle.
4) Transfer brew to a refrigerator to chill.
5) Open and Serve*
How to Second Ferment Milk Kefir?
1) Once you've fermented yourmilk kefir, mix in a jug, milk kefir + honey + fruit pieces + any spices and superfood like turmeric, acai, spirulina, maca, matcha, chia seeds etc + any herbs like mint, basil, nuts etc. We recommend starting with a small piece of lemon or orange peel or a couple of fresh berries. You can even make a savoury version using garlic, pepper and herbs. The flavour combinations are endless. So have a play.
There are lots of recipes ideas in our free NourishmeOrganics VIP Group here
2) Pour Mixture into Second Ferment Bottle and cap tightly.
3) Leave at room temperature for 1 to 4 hours.
4) Transfer brew to a refrigerator to chill.
5) Open and Serve*
*Caution: Water kefir and Kombucha Second Ferments may become very fizzy so be careful when opening lid after fermentation
**Advisory Statement
All fermented foods may contain trace amounts of alcohol. If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women please seek medical advice from a trained medical practitioner before consuming these products.
To keep alcohol as low as possible, make sure that:
- first ferment was conducted with lid slightly open
- the first ferment is sour to taste
- use no more than 25ml fruit juice per 250 ml
- second ferment for 48 hours max, chill and consume within 24 hours ( you will not get as much fizz but alcohol will be as low as possible)
Let customers speak for us
from 7200 reviews
This batch seems more starchy, previous ones smelt more like ripe bananas and were brownish, Whereas this is more like what i expect green banana flour to be.
I haven't been able to find plain (unroasted) organic chicory root powder anywhere else in the world (unless you're a business buying bulk). There is one company in the USA called Microinhredients that I bought from, but they're fraudulent -- selling blue agave inulin in their "chicory root" powder bags. Why is this stuff so hard to find? Must be because of the amazing health benefits, and the powers that be don't want us healthy.
So happy I finally decided to purchase some live keffir have been enjoying a good brew daily since .. thanks guys these jars make it so much easier to do the whole process .. both cultures were ready to go on arrival too.
Excellent service, very fast delivery, fantastic product, been using for 2 years and it really makes a huge difference. Highly recommend Nourishme Organics, their products are fantastic
I'm finding this kombucha more challenging to work with, but the end result is delicious and I'm enjoying the process of discovery along the way. I'm still yet to get a fizz from the second ferment, but it's super delicious any way so I'm happy with the result.