There is a lot of debate over whether kombucha needs air to ferment or not. Some people say that you should never let the kombucha come into contact with air, while others say that it’s necessary for the fermentation process.
So what’s the truth? Let’s take a closer look at this question and find out!
Does Kombucha Need Oxygen and Air to Ferment?
When making your own kombucha at home, it is usually done with a double fermentation process. The first is done with the SCOBY, and the second takes place after it has been bottled. The first phase of the kombucha brewing process needs oxygen, whereas the second does not.
The First Fermentation
The first fermentation is when the kombucha SCOBY eats the sugars and excretes alcohol and carbon dioxide. This process needs oxygen in order to occur, so it’s important that your kombucha is in a well-ventilated area during this time.
You can achieve this by using a cheesecloth or coffee filter to cover your kombucha while it ferments. This will allow air to circulate while keeping fruit flies and other contaminants out.
The Second Fermentation
The second fermentation is when the kombucha is bottled and left to sit for a period of time. This is when the kombucha will develop its carbonation, as the yeast eats the remaining sugars and produces carbon dioxide.
During this process, it’s important to keep your kombucha away from oxygen, as too much of it can make the kombucha go flat. You can do this by using a swing-top bottle or a screw-top bottle with a tight seal.
So, does kombucha need air to ferment? The answer is yes and no. Oxygen is necessary for the first phase of fermentation, but it’s important to keep oxygen out during the second phase. By using the right techniques and materials, you can ensure that your kombucha ferments properly and tastes great!