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–+ servings

Watermelon Kiwi Kombucha Recipe

This watermelon kiwi Kombucha recipe is for 1 gallon of Kombucha.1 gallon of Kombucha is enough to fill six 16 oz. fermentation bottles. 
If you have less or more Kombucha required in this recipe, adjustthe amount of the ingredients accordingly.
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2nd Fermentation 3 d
Total Time 3 d
Course Drinks
Cuisine American
Servings 6

Equipment

  • 1 Homebrewing kit This is for 1st fermentation
  • 1 Heating mat This is for 1st fermentation
  • 1 Boochsleeve This is for 1st fermentation
  • 1 Bottlebrush kit To clean your bottles
  • 6 Bottles (16 oz.) or 2 Growlers (½ gallon)
  • 1 Funnel For the 2nd fermentation process
  • 1 Mesh strain colander For the 2nd fermentation process
  • 1 PBW cleaner To clean your bottles
  • 1 Blender

Ingredients
  

Instructions
 

  • Clean your bottles
    Dilute the PBW cleaner as directed on the product label. Scrub your bottles with your cleaner using the bottle brush kit. Make sure to rinse and dry your bottles properly before adding any ingredients. 
  • Prepare your ingredients 
    Scoop out the flesh of the watermelon and peel your kiwi. Chopyour ingredients and put them in the blender. Blend your ingredients until youget a watermelon kiwi puree. Divide your ingredients into six portions and getready to bottle. 
  • Add your pureed flavoring into the bottle
    Add one portion of your pureed flavoring to each bottle. You mayadd or lessen the amount of flavorings in each bottle to have a variation inthe taste of your bottle-flavored Kombuchas. 
  • Fill your bottle with Kombucha liquid 
    Place the funnel on the mouth of your fermentation bottle andslowly pour your Kombucha liquid. You may strain your Kombucha with a meshstrain colander or a smaller sieve to remove excess yeast from your Kombuchaliquid. Make sure to leave about ½ to 1 inch of headspace on your bottles toensure good carbonation buildup and give your Kombucha bottle a slight shake tomix the ingredients. Set aside your remaining Kombucha liquid and use it as astarter tea for your next batch. 
  • Ferment 
    Shut your bottles making sure that no carbon dioxide can escapeduring the fermentation process. Store your bottles in a fermentation stationat room temperature between 60℉ to 85℉. If you are having trouble keeping thetemperature warm, you may use a heating mat.  The overall fermentationtime of Kombucha may take 3 to 14 days depending on the carbonation and yourpreferred taste. 
  • Store your finished Kombucha in therefrigerator 
    Once your bottled Kombucha has the perfect balance of sweet andtart for you, transfer them to your refrigerator to inhibit fermentation andpreserve your desired taste.
  • Serve and enjoy 
    When serving flavored Kombucha, you may see floating residues onthe liquid. You may opt to strain these residues before serving to makeKombucha more appealing, especially for newbie drinkers. 
Keyword kiwi, kombucha, watermelon
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