Pour the kombucha and juice into the bottle, leaving 1 inch of space at the top. Seal the bottle tightly and store in a warm, dark place, such as a kitchen cabinet, for 2 to 4 days.
After 2 to 4 days, move the bottle to the refrigerator. once chilled, pop the top and enjoy your very own home-brewed kombucha soda!
Notes
Notes: If you wish, you may strain out the fruit or small cultures that might have formed during the second ferment before drinking.To avoid the champagne effect when opening your kombucha after fermenting, burp your bottles daily but simply opening the lid and allowing a little gas to escape.If you are reusing store-bought kombucha bottles or Mason jars, I recommend placing a piece of parchment paper beneath the lid to help make a tighter seal. do note that it will likely not produce as fizzy a kombucha as bottling with swing tops, which make an airtight sea