Let’s face it, finding good secondary fermentation vessels is hard.
I recently came across the Takeya Flash Chill Iced Tea Maker and thought the built-in strainer would be perfect for secondary kombucha fermentation. I’ve used it about a half-dozen times now, and boy was I right. It’s much more convenient than bottles or mason jars.
It is so simple to use. Just transfer up to 2 quarts of kombucha to the bottle after primary fermentation. (This volume is perfect for 1 gallon continuous brewing vessels). Then add fruit or spices to the inside of the built-in strainer and place in a warm, dark location for 2-3 days.
The top forms an air-tight seal, so the kombucha becomes slightly carbonated during secondary fermentation. Yay!
After 2-3 days, simply poor the kombucha into a storage container or bottles and place in the refrigerator. The pitcher has a built in strainer, so no gooies get in your bottles.
Then, you can dump the fruit and spices without ever having to handle them. An easy clean up in the sink and you’re ready for the next batch.
Definitely a must-have tool for at-home kombucha brewing.
Find out more about the Takeya Flash Chill Iced Tea Maker here.