Day One Hundred Seventy-Three: Second Fermentation

I have been making kombucha for several months, but today was the first time I attempted a "second fermentation." All that really means is that I removed the SCOBY, added some fruit, popped a lid on the bottles, and set them aside to ferment for a few more days. The second fermentation is supposed to be more flavorful and more carbonated. I can't wait to try it!