Carbonation Guide

So… you seek bubbles?

Legend has it, deep beneath the earth’s crust—past the mushroom caverns and shrines to forgotten tea gods—lies a place where fizz is forged. Between molten rivers and bubbling lava lakes, a pressurized energy endures. The void whispers in a forgotten tongue: Psssssssssssssssst.

But that’s just a wild rumor. Everyone knows carbonation is just dissolved CO₂ in liquid, right? …Right?
There’s definitely not a hidden civilization beneath the earth, glowing with ancient fizz-tech, that’s warned us—explicitly—not to share what we’ve seen.
The midnight knocks on our door? Coincidence.
The static on our kombucha hotline? Totally normal.
The guy in the black cloak at the farmers market? Probably just into probiotics.
(Seriously. Move along.)

 

 

We don’t claim to be carbonation prophets, but we’ve toiled in these depths. Our growlers have fizzed. Our bottles have burst. But from chaos came clarity. This is fizz with purpose.

And you? You’ve heard the call. You’re here to answer it. Don’t worry—you’re not alone. We’ll be your loyal (and slightly more competent) sidekick on this quest.

Tiny disclaimer: This guide was written with our tea blends in mind—since they flavor your kombucha during fermentation, we skip the fruit-and-sugar F2 talk. That said, the carbonation method and tips still apply.

And if you’re not using our tea yet… That’s between you and your SCOBY. But if you want flavor without all the fuss, start here.

 

Let the Bubble Games Begin

At home, there are two main paths to fizzy glory. One is simple and cheap (but a little finicky). The other is thrilling, reliable… and a bit more spendy. (So fetch your pouch of coin, brave brewer.)

Natural Carbonation

If you remember from Kombucha 101, fermentation naturally produces vinegar, alcohol, and CO₂. And since CO₂ is part of the deal, we can exploit that by trapping it in a sealed container and letting the bubbles build over time.

The perks?

✔️ Budget-friendly—no fancy equipment, just bottles.
✔️ Feels like witchcraft (in a good way).

The downsides?

❌ It takes time.
❌ It’s a bit of a gamble—results can vary.

Much like Game of Thrones fans waiting for the final book, you may find yourself whispering, “Will this ever be finished?”

 

Forced Carbonation

If patience isn’t your virtue (relatable), you can take matters into your own hands with forced carbonation—injecting CO₂ into your kombucha under pressure. No waiting. No guessing. No relying on your SCOBY (they’re already juggling three full-time jobs).

The perks?

✔️ Full carbonation in 24 hours or less.
✔️ Consistent fizz and sweetness, every single time.

The catch?

❌ You’ll need to invest in a fancy piece of gear— pressurized growler.
❌ May trigger guilt in those who believe carbonation must be earned, not bought.

 

A Note on Natural Bias

Some purists scoff at forced carbonation like it’s forbidden magic—but here’s the truth: CO₂ is CO₂. Whether summoned by yeast or conjured from a canister, it’s still just bubbles. No dark arts—just chemistry.

 

Natural Carbonation

 

 

When to Bottle for Natural Carbonation
Timing is everything. For natural carbonation, you’ll want to cut your fermentation short—typically 3–5 days before your brew is fully finished.

If you’re new and still figuring out your fermentation window, bottle your kombucha while it’s still noticeably sweet and not too tart. The residual sugar is what the yeast will use to produce CO₂ (and a bit more vinegar), giving you bubbles instead of flat booch. Just know: your final result will be less sweet and more sour than it was at bottling time.

Already know your timeline?
• 3 days early for lighter fizz
• 5 days early for heavier carbonation

Adjust based on your preferences—and your SCOBY’s mood.

As an Amazon Associate, we earn from qualifying purchases. Some links on this page may earn us a small commission if you make a purchase—thank you for keeping our SCOBY's fed!

You can also check out our full shopping list on Amazon right here: View Full List

 

Setup: What you’ll need to turn your kombucha into fizzy gold:

• 1 Pressure-rated bottles – Glass swing-tops are the move. Just make sure they’re round, not square. (Ignore this and you may conjure The Great Booch Explosion™.) Choose your preferred size: 16oz bottles or 32oz bottles.
• 1 funnel – Unless your pouring skills are god-tier, do yourself a favor and grab a set here
• 1 strainer – Unless you enjoy kombucha with texture. This 3-pack has you covered—and yes, you are worth it.
• 1 large bowl – Any bowl will work, but if you want a multitool that lets you measure and mix like a pro, check out here.
• Patience – Not technically a tool, but absolutely required.

 

Steps:

1. Strain your kombucha into a bowl to remove floaty bits. If you're planning on reusing the pellicle for another batch, only pour about 90% of the liquid. Leave the remaining 10% in the jar for the pellicle.

2. Using a funnel, transfer the kombucha from its temporary housing (the bowl) to its final destination: Cancún? Sadly no. We mean your pressure-rated glass bottles.

• Leave about 1 inch of headspace for wider-mouth bottles, or 2 inches if the bottle has a narrow neck.

3. Cap the bottles and return them to their original fermenting spot for 3–5 days.
The longer they sit, the more carbonation builds. Still figuring out your timing? Designate one brave bottle as General Fizzwatcher. Crack it open on day 2 or 3 to gauge your bubbles, and give it one last check before calling the fermentation complete. It walks so the others may sparkle.

• Using a heat mat? Your yeast will be extra active, which means you might need less time to fully carbonate. 

4. Again... Do not burp your bottles. We want that CO₂ to build pressure inside the bottle—not escape into the void. Once the headspace maxes out, the CO₂ gas dissolves into the liquid, giving you that beautiful fizz. Burping releases that pressure early, sabotaging your carbonation dreams.

• Ward off the Boochocalypse: As long as you’re using pressure-rated bottles, explosions are unlikely. Still, we recommend storing them in a plastic bin—because cleaning kombucha off your walls is a once-in-a-lifetime kind of trauma.

5. Refrigerate... or suffer the consequences. Sure, you could drink it warm straight from the bottle—but let’s be real: 1. Who drinks warm kombucha? 2. It’s going to erupt like a shaken soda in a toddler’s fist.

Once the carbonation is where you want it, stash your bottles in the fridge for at least 12 hours (24 is better). Lower temps help more CO₂ dissolve into the liquid, dramatically reducing your odds of a fizzy geyser when you crack it open.

6. Pop the Cork. Pray for Mercy. Clean Up.
If you’ve spent any time online, you’ve probably seen a kombucha uncorking disaster. From modest fizz fountains to full-blown ceiling redecorations, it’s a rite of passage. But we prefer to pass with honors (and a clean kitchen).

The Sacred Art of the Uncorking: Make sure your bottles have chilled fully in the fridge. Then, head to the sink. Before you open the bottle, place a cup upside-down over the neck. If your kombucha decides to go full volcano, the cup will catch and redirect the blast downward—saving your ceiling, your eyebrows, and your dignity.

7. Consume. Rejoice. If you’ve made it this far without incident, then congrats—natural carbonation might actually be your love language. Reward yourself the only way you know how: By drinking a volatile, bacteria-fizzed tea soda you handcrafted in your kitchen.

 

Wait... Isn’t This Just F2?

Some of you might be screaming at your screen, “Wait—isn’t this just a second fermentation (F2)?! All this time you've been lying to me!”

To those individuals, we say: NAY. THIS IS NOT AN F2.

Let’s revisit our sacred text, Kombucha 101:

• First Fermentation (F1):
(Tea + sugar + microbes) × time = kombucha (and CO₂)

• Second Fermentation (F2):
(Kombucha + fruit + sugar) × more time = flavored kombucha (and CO₂)

Transferring your kombucha into a sealed container does not make it an F2. There are no new ingredients, no changed environment. You’re not beginning a new fermentation—you’re continuing F1 in a sealed container, just long enough to capture the CO₂.

Also, your total fermentation window doesn’t change—since you’re transferring it before completion. Flat or fizzy, there’s no extra time added to the process. The only difference? You’re just letting the bubbles stick around.

BOOYAH.

But in all seriousness, natural carbonation isn’t an exact science (we wish it was). Time, temperature, sugar content, your SCOBY’s moon sign—they all play a role. A little trial and error is part of the journey.

The good news? Once you dial it in and keep your variables consistent, you’ll start getting more reliable results.

That said, this method will always come with a bit more troubleshooting baked in. Which is why—if you're feeling fancy (or just lazy)—we recommend exploring the other path…

 

Enter: Forced Carbonation

If you’re serious about your kombucha, there’s a next-level tool that takes all the guesswork—and all the waiting—out of carbonation: pressurized growlers.
Fast, reliable, and blessedly drama-free, they do exactly what you want: deliver perfect bubbles every single time.

 

 

A Brief History of the Growler

This next part comes with strong grandpa-at-Thanksgiving energy—a riveting history lesson you didn’t ask for but are getting anyway.

Growlers first emerged in the late 1800s as galvanized pails used to ferry beer home from the local pub. The name? It came from the growling noise made by escaping CO₂ as it leaked from the lid. (Charming, right?)

Fast-forward to 2025, and we’ve evolved from leaky buckets to double-walled, stainless-steel marvels with built-in pressure systems. Some even sport a steampunk aesthetic—perfect for LARPing as a dystopian bartender while your kombucha carbonates in style.

 

Why use a pressurized growler?
✔️ Carbonates your entire batch in 24 hours or less
✔️ Keeps your kombucha fresher, longer
✔️ Allows you to bend carbon dioxide to your will
✔️ Clout. Prestige. A mild superiority complex. (Own it.)

Why Not to Use a Pressurized Growler
❌ A bit of an investment—great if you brew often, but maybe overkill for the occasional fermenter
❌ If you fear commitment or long-term relationships—with appliances—this may not be your path

 

Setup: What you’ll need to bring the bubbles of tomorrow… today:

• 1-gallon pressurized growler – We like the ukeg, it’s a bit on the pricier side. There are also more economical versions with good ratings here, (though they might not fit in small fridges) and here
• 1 CO₂ cartridge – Buy in bulk and save $$. Grab a whole box here
• 1 strainer – unless you want to immediately clog your shiny new device... grab a three pack here
• 1 large bowl – Any ol’ bowl will do, but this one has measurement lines, so you can cut down on dishes 

Steps:

Unlike natural carbonation, forced carbonation doesn’t require planning ahead. You’ll bottle your kombucha when it’s ready—no guesswork. Once it hits the growler and the pressure’s set, fermentation stops and fizz begins.

1. Clean your pressurized growler. No soap residue, please. (Unless you have a dirty mouth)

2. Strain your kombucha into a bowl to remove floaty bits. If you're planning on reusing the pellicle for another batch, only pour about 90% of the liquid. Leave the remaining 10% in the jar for the pellicle.

3. Transfer the strained kombucha into your growler.

4. Insert your CO₂ cartridge and install the lid according to your growler’s instructions.

5. Adjust the pressure gauge. We recommend starting at 8 PSI—aka "light bubbly." You can always go fizzier later, but you can’t un-carbonate, so ease in.

6. Put that bad boy in the fridge. Keep it cold to cease fermentation and let it pressurize for 24 hours before pouring. 

7. Keep the pressure dial on. Don’t turn it off after 24 hours. You’re not wasting CO₂—the system maintains your target PSI and only adds more gas if pressure drops (like when you pour a glass).

8. Pour. Consume. Ascend. Your growler is insulated (like our cold, dead hearts), so it can survive at room temperature for short adventures—perfect for parties and trying to one-up the smug sourdough couple. For regular storage, though, it belongs in the fridge.

🚀 With a pressurized growler, carbonation is set it and forget it.
Just like your Brew Wild subscription. (Coming soon-ish. Maybe. We’re working on it.)

 

PSI? wtf?

PSI stands for pounds per square inch—basically, how much pressure is packed into your brew. No need to bust out a physics textbook, but here’s a quick reference:

🍺 Beer: 10–15 PSI
🥤 Soda: 40–70 PSI (yes, that’s why it hurts your nose)
🍹 Kombucha: 8–15 PSI is the sweet spot

Our take? More bubbles isn’t always better. High PSI can flatten the sweetness and mute subtle flavors. Aim for balance. Let your kombucha sparkle—not scream.

 

In Fizzy Conclusion

There’s no one “right” way to carbonate kombucha—only the way that works for you.

✔️ Love your natural carbonation setup? Keep doing your thing.
✔️ Tired of playing the waiting game? Craving consistency? A pressurized growler might be your new best friend.

You now hold the sacred secrets of fizz. Use it wisely.
And if anyone asks how you got it?
Smile.
Say nothing.
Walk away—briskly.

 

Don't forget the check out the rest of our 📜 sacred brew texts:

 

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