If you’ve already gotten the hang of second fermentation (F2), you might be curious about taking your kombucha brewing to the next level with third fermentation (F3). Third fermentation involves breaking the second fermentation process into two distinct phases: one for flavouring and one for bottling and carbonation. This method can help you achieve a cleaner, more refined kombucha by reducing sediment and fruit pulp in the final product. 

What is Third Fermentation? 

Third fermentation (F3) separates the flavouring phase from the carbonation phase to give you more control over the taste and texture of your kombucha. 

  • Flavouring Phase: 

This step involves adding fruits, herbs, or other flavourings to your first-fermented kombucha (without the SCOBY) and allowing it to infuse for several days. Once the flavours have been infused, you strain out the fruit pieces or filter any pulp or sediment. 

  • Bottling/Carbonation Phase: 

After filtering out the flavourings, pour your kombucha into bottles and let it ferment at room temperature for a few days to develop carbonation. This creates a clean, fizzy kombucha without the pulp or fruit bits that sometimes settle in the bottle during second fermentation. 

Why Use Third Fermentation? 

Third fermentation is ideal for those who prefer a smoother kombucha without the fruit pulp or sediment that’s often left behind in second fermentation. By straining the flavourings before bottling, you don’t have to worry about filtering your kombucha each time you open a bottle, giving you a more enjoyable drinking experience. 

 

How to Perform Third Fermentation 

1. Remove the SCOBY 

Before adding any flavourings, always remove the SCOBY from the first-fermented kombucha. The SCOBY should not come into contact with fruit, herbs or other flavourings as this can weaken the culture over time. 

2. Add Flavourings 

Add your desired fruit, herbs or flavourings to the kombucha. Let the kombucha infuse for 2-4 days, depending on how strong you want the flavours to be. 

Tip: You can use fruit puree, fresh herbs or even spices to infuse your kombucha. 

3. Strain the Flavourings 

Once the kombucha has reached your preferred flavour, strain out the fruit pieces, pulp, or sediment using a fine mesh sieve or cheesecloth. This removes any solids and leaves you with smooth, flavoured kombucha. 

4. Bottle the Kombucha 

Pour the filtered kombucha into airtight bottles, leaving about ½-1 inch of headspace. Seal the bottles tightly. 

5. Ferment for Carbonation 

Let the bottles sit at room temperature for another 2-3 days to allow carbonation to build. This phase creates the fizz that makes kombucha so satisfying. 

6. Chill and Enjoy 

After 2-3 days, transfer the bottles to the fridge to slow down the fermentation. Once chilled, your kombucha is ready to drink, free from any fruit pulp or sediment! 

Downsides to Third Fermentation 

While third fermentation can result in a cleaner kombucha, there are a few potential downsides: 

  • Slower Carbonation: 

If you strain out the fruit pulp or sugar-rich flavourings before bottling, there may not be enough residual sugar for the yeast to eat and create carbonation. In this case, add ½-1 tsp of sugar to each bottle after straining to ensure proper carbonation. 

  • Takes More Time: 

Third fermentation adds an extra step, which makes the overall brewing process longer compared to a single-step second fermentation. 

Is Third Fermentation Right for You? 

If you enjoy experimenting with kombucha brewing and want a smoother, cleaner drink without pulp or sediment, third fermentation is worth trying. It offers greater control over flavour and texture, and with a little extra time and care, you can create a crisp, refreshing kombucha that’s tailored to your preferences. 

Give it a try and see how it changes your kombucha experience!