Third fermentation
Third fermentation is basically splitting second fermentation into two phases — flavor first, strain, then bottle — so your finished bottles pour clear, with no pulp or baby SCOBYs.
Kombucha: Third Fermentation? · Watch on YouTube
New to bottling? Start with the second fermentation guide first — third fermentation is a variation on it.
What is third fermentation?
Flavoring phase
Add fruit or herb flavorings to your first-fermented kombucha and let them infuse — a few days, until it reaches the flavor you like. (Make sure the SCOBY is out of the vessel before any flavorings go in! Here's why.) Then strain out the fruit pieces or filter out the puree/sediment. Think of it as a pre-bottling flavor step.
Bottling/carbonation phase
Pour the flavored, filtered kombucha into bottles and let them sit at room temperature a few days to build carbonation, as usual.
Why do it?
It's great for people who don't like fruit pulp or sediment in the bottle. Strain before bottling and you never have to strain at the glass again — every pour is clear.
Any downsides?
- Carbonation can get harder. With the fruit strained out, there may not be enough sugar left for the yeast to convert into CO₂. If your bottles are coming out flat, add ½–1 tsp of sugar per bottle after straining, before the room-temperature ferment.
- It takes longer. You're drawing second fermentation out into two steps instead of one.