At Happy Kombucha, we’re passionate about every final step in the kombucha brewing journey — including bottling. It doesn’t matter how well your fermentation went if your bottling stage causes leakage, over-carbonation, or contamination. In this blog, we’ll share our insights on selecting bottling equipment, tips for safe bottling, and how to choose bottles that preserve flavour and fizz.
Why good bottling matters
Bottling is far more than just transferring kombucha from a fermenter to a vessel. It’s the final act that:
- Locks in carbonation
- Protects against oxygen exposure
- Prevents contamination
- Enhances the user experience (easy pouring, seal, appearance)
- Extends shelf life
A poor-quality cap or bottle can spoil all your hard work.
Key considerations when selecting bottling equipment
Here’s what we at Happy Kombucha prioritise when sourcing bottling gear:
1. Material & durability
- Glass bottles: inert, won’t leach flavours, ideal for long-term storage.
- Thick-walled PET/plastic (if allowed): lighter, safer in transit, but must be food-grade and resistant to pressure.
- Stainless steel / swing-top closures: excellent for reuse and durability.
2. Pressure tolerance & safety
Kombucha can build quite a bit of CO₂, so bottles and caps need to withstand pressure without bursting or leaking. Always choose bottles rated for carbonated beverages (e.g., “PET carbonator” bottles or swing-top glass).
3. Seal integrity
A good sealing cap is essential. Threaded caps, crown caps, or swing-tops all have pros and cons. The seal must be tight but also allow controlled “burping” (releasing pressure gradually).
4. Size & shape
Bottles in sizes like 250 ml, 330 ml, or 500 ml give flexibility. Long necks are good for pour control. Uniform shapes help with labelling, packing, and storage.
5. Ease of filling
Look for bottles with wide mouths (where practical), necks compatible with bottling nozzles, and equipment (like bottle fillers) that minimize contact, spillage, and oxygen exposure.
6. Reusability & cleaning
We prefer bottles and caps that can be cleaned, sanitised and reused many times. Avoid ones that trap residue. Smooth interiors and easy-disassembly caps help.
Bottling equipment, we recommend
From our experience and what we stock at Happy Kombucha, here’s a suggested kit list:
|
Equipment |
Why it’s useful |
Tips / notes |
|
Bottle filler / carbonating filler |
Enables consistent fill levels and less oxygen contact |
Use a gravity filler or counter-pressure filler for better results |
|
Capper / capping machine |
Ensures tight and consistent capping |
Match the capper to your chosen cap type (crown, twist, etc.) |
|
Swing-top / flip-top caps |
Reusable and user-friendly |
Use a gasket or washer to preserve seal |
|
Crown caps + crimper |
Great for one-time sealing |
Use liners suited for kombucha acidity |
|
Bottle racks & drains |
For drying after sanitising |
Material should resist corrosion |
|
Sanitiser & brushes |
For ensuring bottles and caps are sterilised |
Use food-safe, no-rinse sanitiser |
We always emphasise that your bottling equipment must be easy to disassemble, clean, and maintain, or else you risk contamination.
How to bottle safely (step-by-step from Happy Kombucha)
Here’s our recommended workflow:
-
Prepare your bottles & caps
Sanitize everything thoroughly. Let bottles drain to remove excess sanitizer. -
Optional: Chill kombucha
Cold liquid absorbs CO₂ better, reducing foaming. (But be cautious with chilling too much — some cultures don’t like extremes.) -
Fill gently, minimizing splashing / oxygen exposure
Use a filler (gravity or counter-pressure) and keep the headspace minimal. -
Leave appropriate headspace
Usually 1–2 cm, but depends on bottle type. Too little space can cause blowouts; too much may flatten carbonation. -
Cap quickly & tightly
Ensure the cap is fully seated so you don’t lose CO₂. -
“Burp” if necessary
For first few days, gently release excess pressure (if using non-swing-top) to avoid bottle stress. -
Condition & store
Keep upright for 24–48 hours, then store cool and dark. Once fully carbonated, you can chill to slow further fermentation. -
Label and date
Always mark the bottling date, flavour, strength, etc.
Common bottling mistakes and how to avoid them
- Overcarbonation / bottle bombs – caused by too much residual sugar and warm storage. Use lower priming sugar or refrigerate early.
- Leaky caps / weak seals – inspect caps, liners, and crimpers.
- Contamination – don’t skip sanitising; keep bottling area clean.
- Cloudy or sediment issues – leave time for settle, filter gently, don’t shake.
- Flavour loss / oxidation – minimize oxygen contact by filling carefully and using tight seals.
Why Happy Kombucha’s bottle & storage collection matters
We believe that bottling is integral to the kombucha journey. That’s why we offer a wide range of storage and bottles & bottling equipment to help brewers at all levels succeed. Whether you’re a home brewer or scaling up, our collection is designed with durability, compatibility, and quality in mind.
Take a look at our selection here: Happy Kombucha – Storage & Bottles
Every bottle, cap, and accessory is chosen so that your kombucha stays crisp, safe, and delicious right up to the last sip.