Kombucha Carbonation

is a popular fermented known for its probiotic benefits and unique taste. Many homebrewers enjoy experimenting with different flavors and carbonation levels to create their perfect batch of kombucha. However, sometimes the carbonation process doesn't go as planned, leaving the brewer with a flat or undercarbonated kombucha. In this article, we will explore the possible reasons why kombucha may not be carbonating and provide some tips to help you achieve the desired level of fizziness.

One of the main factors that can affect carbonation in kombucha is temperature. , which is responsible for creating carbon dioxide during the fermentation process, is highly sensitive to temperature. If the environment is too cold, the yeast may become dormant and not produce enough carbon dioxide. On the other hand, if the temperature is too high, the yeast may become too active and consume all the available sugars, resulting in a flat kombucha.

To ensure optimal carbonation, it is important to maintain a consistent temperature during the fermentation process. Ideally, the temperature should be around 75-85°F (24-29°C). If your kombucha is not carbonating, try adjusting the temperature to fall within this range.

Another common reason for undercarbonated kombucha is insufficient sugar. Yeast feeds on sugar to produce carbon dioxide, so if there is not enough sugar in the brew, the fermentation process may not generate enough carbonation. When preparing your kombucha for carbonation, make sure to add an appropriate amount of sugar. Generally, a ratio of 1-2 teaspoons of sugar per 16 ounces of kombucha is recommended. Experiment with different amounts to find the right balance for your taste preferences.

If you have followed the proper temperature and sugar guidelines and still find that your kombucha is not carbonating, it is possible that the yeast in your culture may be weak or inactive. Over time, yeast can lose its potency, especially if the culture has been stored for an extended period or exposed to unfavorable conditions. In this case, it may be necessary to introduce a fresh batch of yeast to kickstart the carbonation process.

To do this, you can add a small amount of active yeast to your kombucha before bottling for secondary fermentation (F2). Make sure to use a yeast strain that is suitable for fermentation, such as yeast or yeast. Follow the instructions provided by the yeast manufacturer for the recommended amount to add. Keep in mind that adding yeast may alter the flavor profile of your kombucha, so it's important to experiment and find the right balance.

Carbonation in kombucha can be a finicky process, but with some adjustments and experimentation, you can achieve the desired level of fizziness. Pay attention to temperature, sugar content, and the potency of your yeast culture. Don't be discouraged if your first few batches don't carbonate as expected; it takes time and practice to perfect the art of carbonating kombucha. Keep brewing, and soon you'll be enjoying your own effervescent and refreshing homemade kombucha.

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Why Is Kombucha Not Carbonating?

There could be several reasons why your kombucha is not carbonating properly. Here are some possible factors to consider:

1. Insufficient fermentation time: Carbonation occurs when the kombucha undergoes a secondary fermentation process. If you haven't allowed enough time for this process to take place, the carbonation may be lacking. Make sure you have given your kombucha enough time to ferment, typically around 7-10 days, before bottling it for carbonation.

2. Inadequate sugar content: Carbonation in kombucha is created by the yeast consuming the sugar present in the liquid and producing carbon dioxide as a byproduct. If there isn't enough sugar in the mixture, the yeast won't have enough fuel to produce sufficient carbonation. Ensure that you are using an appropriate amount of sugar during the brewing process.

3. Temperature fluctuations: Yeast activity is highly influenced by temperature. If the fermentation temperature is too low or too high, it can affect the yeast's ability to produce carbonation. Ideally, the kombucha should be kept at a consistent temperature range of 70-85°F (21-29°C) during the fermentation process.

4. Lack of live yeast: The presence of live yeast is crucial for carbonation. If the kombucha has been filtered or pasteurized, it may have lost the live yeast necessary for carbonation. Ensure that you are using raw, unfiltered kombucha as a starter or include a small piece of SCOBY (Symbiotic Culture of Bacteria and Yeast) to introduce live yeast into the mixture.

5. Insufficient airtight sealing: Carbonation requires a closed and airtight environment. If the bottles you are using for carbonation are not properly sealed, the carbon dioxide produced by the yeast will escape, resulting in a lack of carbonation. Make sure you are using suitable bottles with airtight caps or lids.

6. Contamination or chemical interference: If your kombucha is not carbonating despite following all the correct procedures, there may be external factors at play. Contamination from unwanted bacteria or chemicals present in the brewing environment can inhibit yeast activity and carbonation. Ensure that your brewing equipment is thoroughly cleaned and sanitized to avoid any potential interference.

By considering these factors and adjusting your brewing process accordingly, you should be able to improve the carbonation of your kombucha. Remember, it may take some trial and error to find the perfect balance, so don't get discouraged and keep experimenting until you achieve the desired carbonation level.

How Do I Make My Kombucha More Carbonated?

To make your kombucha more carbonated, follow these steps:

1. Sample your Kombucha: Take a small amount of your brewed kombucha and taste it to determine its current level of carbonation. This will help you gauge how much carbonation you want to achieve.

2. Transfer to a glass bottle: Pour your kombucha into a resealable glass bottle. It's important to use glass as it can handle the pressure of carbonation better than plastic.

3. Leave headspace: Make sure to leave about 1 inch of headspace at the top of the bottle. This allows room for carbonation to build up without risking explosion.

4. Carbonate at room temperature: Seal the bottle tightly and let it sit at room temperature for 1-4 days. During this time, the yeast in the kombucha will consume the remaining sugars and produce carbon dioxide, which creates the carbonation.

5. Monitor carbonation levels: Check the carbonation level periodically by gently opening the bottle to release some of the gas. If it fizzes and releases pressure, it means carbonation is building. If it's not fizzy enough, let it carbonate for a bit longer.

6. Refrigerate when desired carbonation is reached: Once your kombucha has reached the desired level of carbonation, you can put the bottles in the refrigerator. The cold temperature will slow down the fermentation process and help retain the carbonation.

Remember to be cautious when opening the bottle, as the carbonation can cause it to gush or even explode if it's overcarbonated. Always use proper glassware and handle with care.

By following these steps, you can effectively carbonate your kombucha to your desired level. Enjoy your fizzy and refreshing homemade kombucha!


Carbonation can be a tricky process when it comes to brewing kombucha. Factors such as temperature and the performance of yeast can influence the carbonation outcome. However, it is important not to get discouraged and to keep trying. If you prefer a carbonated kombucha, there are a few steps you can follow. Firstly, sample your kombucha to determine the desired level of carbonation. Transfer the kombucha into a resealable glass bottle, leaving about 1 inch of headspace. Allow the kombucha to carbonate at room temperature for 1-4 days, checking for carbonation periodically. Once the preferred carbonation level is reached, you can refrigerate the bottles to slow down the fermentation process. Alternatively, if you have a keg, you can add sugar to the batch and let it carbonate naturally or use CO2 to force carbonate the kombucha. By chilling the keg and hooking it up to CO2 at the recommended PSI, you can achieve your desired carbonation level. Remember, not everyone prefers carbonated kombucha, and that is perfectly fine. You can still enjoy the taste and benefits of kombucha without the fizz. So, don't give up on your brewing journey and keep experimenting until you find the perfect carbonation level for your taste.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.