Calculate optimal per-bottle additions of fruit juice, puree, or herbs for perfect carbonation and flavor in your homemade kombucha.
For a 330 ml bottle, with flavor intensity and :
Recommended flavoring per bottle:
0 ml/g
Estimated sugar from flavoring:
0 g
User added sugar:
g
Total sugar per bottle:
1 g
Additional priming sugar needed:
0.98 g (0.233 tsp)
Expected carbonation level: 50.505
Remember to leave headspace in your bottles and burp them daily to prevent over-pressurization. Enjoy your perfectly flavored kombucha!
This calculator helps you determine the ideal amount of flavoring to add to your kombucha for second fermentation, ensuring optimal carbonation and taste without over-pressurization.
The core principle is balancing the sugar contribution from your flavoring with your desired sugar content. The formula used is: Flavoring Volume (ml) = (Target Sugar (g/L) * Bottle Volume (L) - Initial Sugar (g)) / Flavoring Sugar Content (g/ml)
Flavoring Volume (ml) = (Target Sugar (g/L) * Bottle Volume (L) - Initial Sugar (g)) / Flavoring Sugar Content (g/ml)
Let's say you have a 330 ml bottle, want a target sugar of 6 g/L, and are using a juice with 0.1 g/ml sugar.
This ensures your kombucha is perfectly flavored and carbonated.
Yes, adding too much sugar can lead to excessive carbonation and potentially exploding bottles. Always use appropriate bottles and burp them if needed.
For most fruit purees, you can approximate 1 gram to 1 milliliter (1g ≈ 1ml) for simplicity, though density varies slightly by fruit.
Straining solids is recommended to prevent excessive yeast activity in the bottle, which can lead to over-carbonation and a yeasty flavor.
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