Kombucha Second Fermentation Calculator

Calculate optimal per-bottle additions of fruit juice, puree, or herbs for perfect carbonation and flavor in your homemade kombucha.

Bottle & Batch Details

Bottle size (ml)*

Number of bottles in batch*

Enter the total number of bottles you are flavoring in this batch.

Flavoring Details

Flavoring type*

Choose the primary type of flavoring you'll be using.

Specific flavor category*

Select a category to help refine the flavoring recommendation.

Desired sweetness/carbonation target (g/L)*

Flavor intensity preference*

Delicate

Balanced

Strong

Fresh fruit or concentrate indicator*

Fresh/juiced

Concentrate / syrup

Optional sugar addition per bottle (g)*

Enter any additional plain sugar (e.g., sucrose, honey) you plan to add per bottle, in grams.

Carbonation Targets & Timing

Second fermentation time (days)*

Temperature during second fermentation (°C)*

Results

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:

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!

Made with Minform

How to calculate Kombucha flavoring ratios?

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)

Using the Kombucha calculator: an example

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.

Step-by-step calculation:

Calculate total target sugar: 6 g/L * 0.33 L = 1.98 g.
Subtract initial sugar: If your kombucha has 1 g initial sugar, then 1.98 g - 1 g = 0.98 g sugar needed from flavoring.
Determine flavoring volume: 0.98 g / 0.1 g/ml = 9.8 ml of juice.

This ensures your kombucha is perfectly flavored and carbonated.

Frequently Asked Questions

Can I over-pressurize my bottles?

Yes, adding too much sugar can lead to excessive carbonation and potentially exploding bottles. Always use appropriate bottles and burp them if needed.

How do I convert puree grams to milliliters?

For most fruit purees, you can approximate 1 gram to 1 milliliter (1g ≈ 1ml) for simplicity, though density varies slightly by fruit.

Should I strain solids before bottling?

Straining solids is recommended to prevent excessive yeast activity in the bottle, which can lead to over-carbonation and a yeasty flavor.